Wednesday, September 24, 2014

My Fall Makeup Finds: Colored Eye Liner & Chubby Sticks


I've meaning to do this post for awhile, and tonight I decided to go for it. My Fall 2014 makeup obsessions. Last Fall it was all about dark colored nail polish. I'm still into the polish, but after a summer of  being a fresh-faced, super natural, free spirit, weekend-hippie-SWM, I'm all about color and having fun with it. They always say to play up one feature, most preferably, your favorite feature. My favorite feature is my eyes. I love them. I love the way my bright blue eyes pop against my light-olive skin tone and dark hair. Alex loves my eyes too. In fact, when we first started dating he nick named me, Big Blue and it has stuck. To this day, to him, I'm still Big Blue, but I digress.

So back to my fall 2014 beauty favs....colored eye liner and these awesome clinique chubby sticks for eyes. So first the eye liner...I have brown, gray, silver, black, raspberry, green, navy and I wear them all. Cynthia Rowley, Sumita and Bobbi Brown. I think all three brands are fantastic, but if push came to shove, Id recommend Sumita. It's easy to apply, it's got serious staying power and the texture is like a creamy crayon. I first found out about the brand through Birch Box, tried the sample, loved it, and went back for more in like every color of the rainbow.

Next up the Clinique Chubby Sticks. LOVE these. So I first wear a little neutral MAC touch base, top with either MAC Mylar, Naked Lunch or Nylon, apply the lighter of the selected Chubby Stick hue, then apply the darker, blend with my finger, select my color eye liner, apply mascara and then I'm finished. The Chubby Sticks are just awesome and they too come in every color of the rainbow and are super easy to pop in my handbag or travel bag.

So there you have it, my Fall Beauty Favs!

Tuesday, September 23, 2014

Tonight's Dinner: My Creation- Beef, Kale and Tomato Pockets with Garlic and Shallots



I mentioned earlier on Facebook that today was an awesome day. Nothing extraordinary happened, I just realized that I spent a lot of time laughing and smiling today and that's what made it great. And, what made it even better was getting X from school, trying out a new recipe, and getting to attend a weeknight barre class at my barre studio, the BEST studio in the world, Lotus! I got to do all of these things. I'm bathing in bliss.

I cherish the nights when I'm home with Alex and X. Even though I don't have work travel this week, I had a meeting last night, focus groups on Thursday night and tomorrow night X and Alex will be in the bay. So, tonight was my night to cook. I went grocery shopping over the weekend and picked up some amazing grass fed, free-range organic ground beef that I just had to make. I also had received some curly kale, shallots and garlic in my farm box this week. And, I had a can of diced tomatoes on hand, so all these ingredients were swirling together in my mind. Okay, thinking. I know! I  just bought some Immaculate Baking (which is this amazingly awesome brand of minimally processed, mostly organic baking mixes that uses ingredients such as wheat flour and cane sugar) crescent rolls. Okay, thinking...what if I made pockets of some sorts? And, that's what I did. I had dinner on the table in less than 30 minutes and Alex and Xander loved it....and Xander even got to help by rolling out the crescent rolls in the pan for me. Here's what I did:

Chopped the garlic and shallots; Heated my cast iron skillet; Added the ground beef; Added the garlic, shallots, salt and pepper and cooked for about 3 minutes; I prepped the kale and added it to the skillet; I cooked the beef and kale mixture for another 8 minutes or so, until the kale significantly shrank down; I added the tomatoes to the mixture and cooked it another 2 minutes; While cooking the beef, I preheated the oven to 350; Once I strained the mixture, I set it aside in a bowl; In one crescent roll triangle, I layered mozzarella cheese, spooned some of the beef mixture onto the cheese and topped with another triangle and sealed the edges shut to make a pocket; I repeated these steps until all my crescent rolls turned into pockets; I baked them at 350 for 12 minutes; I had extra meat mixture so instead of serving two pockets, I served one pocket set atop a little extra meat mixture as you see in the above picture of Alex's plate. They were seriously delish.