Sunday, July 17, 2016

We were recently in San Diego, and it just so happens there was a MAC store a block away from our hotel. Fate, I tell you. So, I told my husband to find something to do for about 20 minutes while I browsed. 

I feel like I've been hearing about MAC for so long, it's surprising I didn't own any makeup products yet. I went to my local MAC counter a few months back and picked up Mac Fix Plus (you can see my blog post about it here. Spoiler: it's amazing) but I hadn't grabbed any makeup products until now.

The store had a sale going on - buy one lip product, get the second free. I picked up two lipsticks: Brave, a satin finish with a pinky-beige hue, and Patisserie, a lustre finish in a natural pink. Brave is great paired with a neutral eye, while Patisserie can be worn every day, or paired with a more dramatic eye look. I would have to say Patisserie is my favorite of the two, simply because it's a more wearable everyday color for me.

I also picked up an eyeshadow duo - at MAC they have different size compacts that you can fill with whatever shades you'd like. I went for a few that seem to be staples in the beauty world - All That Glitters and Cork. All That Glitters is a pinky-beige shimmer shade that looks great all over the lid, while Cork is a golden brown matte shade that works perfectly in the crease. Paired together, these are the only two eyeshadows I need to create a natural eye look.

Now that I've seen what all of the fuss is about, I get it. The lipsticks apply beautifully, and while the ones I purchased are not particularly long-wearing, they do wear off evenly throughout the day. The eyeshadows are blendable, and when applied over an eyeshadow primer they last from morning to night.

Left to Right: Brave, Patisserie, All That Glitters, Cork



Sunday, July 10, 2016

I hope you're enjoying these cooking posts on the blog lately...I know this is the second one in a row, and I'm sure I'll get back to the beauty stuff soon, but this is the type of content I've felt like posting lately.

I was on the mission for the longest time to find the perfect banana bread recipe. My friend brought these to a potluck once and I instantly knew they were the best banana muffins I had ever had. I haven't tried to make them into a loaf of banana bread, because the mini-muffin version is just so good that I don't want to mess with it. I hope you enjoy this step-by-step recipe!

Get yourself some over-ripe 'nanners...

Mash 'em up with a fork.

Add some melted buttah.

along with some sugar and an egg...

and mix until smooth.

add some baking powder

and baking soda

and salt.

Add a splash of vanilla...because it feels right.

Mix just until combined - it's ok if there are lumps!

Get out your baking pan of choice - you can use a loaf pan, or any size muffin pan, but my favorite is this mini-muffin tin.

Hey look! It's Pam! No, not your friend Pam, don't get too excited. 
Grease the baking pan with whatever you choose - could be vegetable oil, melted butter, but I chose Pam today. Because she looked lonely.

Now is my moment to remind you that while these photos look pretty, the process of baking is not. And that's ok!

Get out your tool of choice to divide the batter among the muffin tins - I like to use this handy mini-ice cream scoop.

Put them in the oven to bake...

Look at that. It's like magic.

Aren't they beautiful?


The original recipe can be found here.