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Wednesday, May 7, 2014

The Beauty Industry is Taking All Your Money

This is my favorite lipstick. It’s YSL’s Rouge Volupte Perlein Impetuous Beige. It’s $34 a pop. So when I get to the end of a tube, I am, to put it mildly, sad. Having seen a few different tutorials on getting the last bit of lipstick out of the tube once it hits that point where you can’t push it up any further, I figured I’d give it a go. I mean, I think we’re all aware the beauty industry is flipping us over and giving us a good shake to take any last shilling they can squeeze out of us, but I never expected there to be another $10 worth of product just kickin’ it underneath! With the leftover product I dug out, I probably won’t need to buy another tube for at least a few more weeks. So yeah! Take THAT YSL Beauty!! (JK, I love you so much, please feel free to send me free stuff, kthanksbai.)

The whole process is mindlessly easy. You only need two things: A toothpick, and a vessel to hold the lipstick once you remove it. I used a small jar I got to hold a sample of a NARS face mask.

Step 1: Push your lipstick up as far as it will go.

Step 2: Run your toothpick along the sides of the lipstick to loosen it from the container. Then start scooping it out into your jar.

Step 3: Keep scooping out the lipstick until there is no more. I was a little horrified to see that it went all the way down to nearly the bottom of the tube.

I mean, just look at it! You can see all the way down. *Shakes head* What I do for beauty.

There’s probably a final step about microwaving the jar for a few seconds so the lipstick melts into a nice smooth flat surface, but this was enough work for me for one day.

I dropped the toothpick in the tube when I finished hollowing it out just to show you how far down it goes. THATS MONEY DOWN THERE LADIES!!!!!!!!!!! In the spirit of back to school season, no dollar left behind, yall.

Step 4: Seal it up and apply with a lip brush.

Does anyone else do this? What are you supposed to do to make it smooth and flat in the container? How many wears are you able to get from the stuff you scoop out???

Sunday, March 30, 2014

Sweet Potato Casserole with Pistachio Crust – Save the Mini Marshmallows for Your Hot Chocolate!

Of all the traditional Thanksgiving side dishes, sweet potato casserole scares me the most. Luckily, for the vast majority of holiday meals, I’ve been the one who got to decide on and cook the menu. But there have been the rare occasions when I’ve been a guest at someone’s home, and subjected to the horror that is the mini marshmallow-topped dish of sweet potatoes.

Don’t get me wrong, when it comes to food, I’m as opened-minded as anyone...hey, one time, I actually ate a McRib...but I just don’t understand taking something already as sweet as sweet potatoes, and topping it with one of the sweetest ingredients ever.

Sure, my topping has some brown sugar in it, but I think it’s balanced nicely by the crunchy savoriness of the pistachios. I also forgo the usual scoop of sugar in the filling for a much smaller amount of maple syrup (which, contrary to what you learned in school, is a one-syllable word).

The result is a rich and decadent, yet not cloyingly sweet side dish. By the way, as I mention in the video, the sweet potatoes I used may be called “yams” at the store, but the fact is that all yams sold in American supermarkets are really varieties of sweet potatoes.

Having said that, my recommendation is for using “Garnet Yams,” if you can find them. If you can’t, literally any other variety will do. I hope you give this great side dish recipe a try. Enjoy!

Ingredients:

For the sweet potatoes:

2 1/2 lbs sweet potatoes

salt to taste

2 tbsp butter

2 large eggs

1/4 cup maple syrup

1/4 cup buttermilk

1/3 cup milk

1/2 tsp vanilla

1/2 tsp salt

pinch of allspice

pinch of cayenne

For the pistachio crust:

1/2 cup chopped pistachios (I used roasted, salted)

1/2 cup light brown sugar

1/3 cup all-purpose flour

4 tbsp melted butter

Tuesday, January 28, 2014

Make your own dog food recipes Cook for your dog

As the trend in food choices for people today goes back to what is natural and healthy, dog owners also try to make homemade dog food, which can be much healthier than the commercial. In fact, make your own dog food recipe-s to your pets to give a good nutrition and relaxation.

With gluten-containing commercial dog decide many owners food that can lead to kidney problems to cook healthier, and safer diet for your dogs in the hope.Apart from can you also be able, an extensive meal preparation, in particular, if you have a larger dog haben.Auf of the other hand, if you need to control the weight of your dog, you can control it if you make your own dog food recipe s.

For some dogs who only particular special diet ary needs as those allergies, these dogs are when it comes to food, you can also suit your needs.You can even decorate your cookies or cookies and make it still attraktiver.Ein another big advantage is of course to save a lot of money, if you cook your dogs food rather than a commercial erhalten.Es but important things are in the eye to keep if you plan to make your own dog food recipe see below are some of the few things to consider.

-Be informed.

One of the best tips in mind to keep is equipped to know knowing what your pet damaging his can. common foods that are harmful to dogs.Your pets are among the foods and ingredients, the damage can onions, garlic, mushroom, grapes and raisins, cocoa products and chocolate, avocado, macadamia nuts, walnuts, and raw Fleisch.halten in mind, that cooked poultry bones can be dangerous to your pet as the small bone splinters and can be harmful for your dog.

Posts that you add non-common dog allergens are, in your ingredients or constituents, which may be harmful to your pet.

In fact, some commercial dog food even can cause allergic reactions to some dogs, but that doesnt mean homemade all are sure.Maybe want to with your veterinarian, first check, what ingredients are safe for your dog of race and your special diet ary needs if you have been treated with any kind of illness such as Dermatitis, which can be an indication of allergy.

It takes time. address when you make your own dog food recipe s take so that it can if you really love your pet that you want him to eat healthy and cooking for your dog find time include a part of your schedule.

-A large check with the veterinarian if you switch diet your pet from commercial dog food, homemade to. in this indeed s for your pet and homemade dog food recipe you can change how much nutrients that get your dogs, so make sure you consult with your veterinarian to this decision have not sure.

Carolyn Anderson loves to cook for your dogs. for more than a hundred dog food recipes for your pet check out these gourmet dog food recipes. check out also bake A dog A bone to learn how to pets bake treats and profit out of it.

Thursday, January 9, 2014

Sausage Ribs – Deliver A Bone Jarring Hit to Your Football Food Lineup

Chips and dips may be fine for regular season gridiron action, but when the playoffs roll around, and you need to go that extra yard to score a touchdown with your guests’ taste buds, these Italian sausage-spiced baby back ribs are a proven big game performer.

If only I could’ve somehow added a few more forced football references into that intro.

Sweet and succulent pork ribs are never a bad addition to the game day buffet, but they can get predictable with the same old rubs and sauces. Here we have all the baby back rib-y goodness you know and love, but with the flavor profile of sweet Italian fennel sausage.

I know a lot of you wrap your ribs in foil for the initial slow/low cooking phase, as do I, but here we’re doing them uncovered to help achieve a slightly chewier, more toothsome texture. These are still quite tender and juicy, but just not too soft, and falling off the bone.

These really did have a wonderful flavor, which was further highlighted by the spicy, sweet, and tangy orange glaze. My only regret was that I didn’t have any hotdog buns around, as I would have pulled out the bones, and served these just like a real sausage sandwich. There’s always a next time.

Anyway, I enjoyed all that rich and fancy holiday feasting as much as anyone, but now all I’m craving is a couch, a cold beer, and a simple plate of ribs…that tastes like sausage. I hope you give these a try soon. Enjoy!

Ingredients for 2 racks of baby back ribs:

2 trimmed racks of baby back pork ribs

For the rub:

1 tbsp fennel seed, crushed fine

1 tbsp freshly ground black pepper

1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt

1/2 tsp cayenne or to taste

For the glaze (simmer until reduced by half):

1/3 cup brown sugar

1/3 cup orange juice

1/3 cup rice wine vinegar

2 tsp hot chili sauce or to taste

1 tbsp orange zest

- Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or until fork tender.

- Cut, coat with glaze, and finish in a hot 425 degrees F. oven until caramelized.

View the complete recipe