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Official description
This salty table spice blend (also known as Sharena Sol) is a traditional Bulgarian seasoning with a distinctly unique flavor and harmonic aroma. It can be used on toasted breads, meats, cheeses, sandwiches, pizzas, soups, rice dishes, potatoes and more. Just sprinkle on your favorite food and enjoy!

  • All Natural: Free From Artificial Colors, Flavors and Preservatives
  • 2.75 ounce (78 gram) net wt.
  • Ingredients: Raw Pumpkin Seeds, Salt, Savory, Paprika, Thyme, Oregano, Fenugreek Leaves, Cayenne Pepper
  • Hand-Crafted in Small Batches
  • Hand-Packed in California

Where to buy
From Amazon – You get a 2.75 ounce bottle for $8.75 USD.

Packaging
It comes in a clear plastic bottle with a black screw on cap. It has a seal inside you have to remove before you can use it. The cap has two openings, one large opening for spooning the seasoning out and one with three small holes to shake out a little. The label has product and company information on it.

Scent and formula
This smells like a cross between Italian and Indian seasoning to me. That’s the best I can do. It’s an orangish-brown color.

Ingredients
Raw pumpkin seeds, salt, savory, paprika, thyme, oregano, fenugreek leaves, cayenne pepper.

So I’ve never had Bulgarian food and have never tried Chubritsa before. We have tried this on brussels sprouts, potatoes and fish so far and like it. I can’t quite describe the flavor, it reminds me of both Italian seasoning and Indian seasoning kind of mixed together. It is very tasty though and the kids like it which is a huge plus. I am going to have to look up some recipes that use it and try it in other things. I have read that it’s good on toast with butter or avocado and am going to have to try that, we just haven’t eaten bread in awhile. xd Overall though this is tasty and I will most likely keep a bottle in the kitchen.

center>This post was sponsored bytomoson

If you like this post do me a favor and like it up there on the top right!

Luna

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press sample

Official description
Change the way you think about cooking pasta! Introducing Barilla® Pronto™, the easy-to-prepare pasta that is ready in minutes. Barilla® Pronto™ is prepared in one pot or pan – no need to wait for water to boil, and no draining required! Available in five delicious shapes (Spaghetti, Penne, Elbows, Linguine and Rotini), Barilla Pronto will help make your pasta mealtime prep faster and easier – all in one pan!

When cooked, Barilla® Pronto™ Spaghetti maintains its shape and texture. The unique half length ensures that Pronto fits perfectly in your pan. Barilla® Pronto™ delivers a delicious taste sensation in every “al dente” bite.

Where to buy
From Amazon – You get sixteen 12 ounce boxes for $34.46 USD.
From Amazon – You get one 12 ounce box for $1.83 USD.

Directions
1. Pour the whole box of pasta* into a large skillet (approximately 12 inches in diameter.) Pour 3 cups (750 ml) of cold water into the pan ensuring that the water covers the pasta. 2. Turn on the burner to high and set your timer to 10 minutes. Optional: add a bit of salt to taste. 3. Cook on high, stirring occasionally, until most of the water is absorbed, about 10 minutes but may vary by stove. Add your favorite sauce. 4. Continue to stir and cook in the sauce until desired sauce consistency and pasta texture are reached.

Packaging
This comes in your standard pasta box, complete with cellophane window. Box has product and company information on it.

Scent and formula
So uh this looks and smells and tastes just like regular pasta.

Ingredients
Semolina(wheat), durum wheat flour, niacin, iron(ferrous sulfate), thiamine mononitrate, riboflavin, folic acid. Contains: wheat ingredients. This product is manufactured on equipment that processes products containing egg.

So this pasta is kind of cool. It tastes just like regular spaghetti and has the same texture, you just get to skip a step. I used this with some marinara sauce, fresh basil, garlic, tomatoes and parmesan cheese to make some yummy spaghetti. It was really nice not having to drain and rinse the pasta and I didn’t have to use multiple pots or pans either! This was convenient and easy to make. Barilla has a lot of recipes for their new Pronto pastas that you can check out. The kiddos are particular about what they eat so I just made our usual with it. They also have elbows, linguine, penne and rotini shaped Pronto pasta. We have a box of penne to try too. I just need to figure out what to do with it! I was half expecting this to be gross in some way. I thought it would have a weird texture or taste, imagine my surprise when it didn’t. We don’t eat a lot of pasta, but I will be picking this up for when we do. We all really liked it.

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If you like this post do me a favor and like it up there on the top right!

Luna

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Official description

Reese’s Spreads Peanut Butter Chocolate Spread is rich, delicious Reese’s Peanut Butter and chocolate in a creamy spread to be used in many ways such as spreading on bread, fruits, wafer cookies, pretzels and crackers. Fine pieces of peanutsdeliver the favorite flavor and texture of the peanut butter centers of the Reese’s Peanut Butter Cups.

Reese’s Spreads Peanut Butter Chocolate Spread:

  • Transform a snack into a treat
  • The product contains the same exact peanut butter centers that make up the Reese’s Peanut Butter Cups
  • Perfect for sharing with your family
  • Kosher

Where to buy
From Walmart – 13 ounces for $3.38 USD.

Packaging
The Reese’s Spread comes in a clear plastic jar with a an orange screw on lid. The label has product and company information on it and is orange with black, white and yellow details.

Scent and formula
It smells like peanut butter and chocolate, like a Reese’s Peanut Butter Cup. It’s very gritty and waxy feeling and thick. It is brown in color.

Ingredients
Sugar, Peanuts, Vegetable Oil (Sunflower And Palm Oil), Dextrose, Nonfat Milk, Contains 2% Or Less of: Cocoa Processed With Alkali, Cocoa, Salt, Hydrogenated Vegetable Oil (Palm And Canola Oil), Soy Lecithin, Natural Vanilla Flavor, Tbhq (Preservative), Citric Acid. Allergen Information Statement: Contains Peanuts. Manufactured On The Same Equipment That Processes Almonds And Hazelnuts.

I really, really wanted to like this. I do like Reese’s Peanut Butter Cups so I thought this would be fantastic. Unfortunately I don’t like it. It gave me a stomach ache both times I tried it. It does taste very similar to Reese’s Peanut Butter Cups, but it’s very, very, very sweet and it feels waxy. It’s also extremely gritty. The texture is not like crushed peanuts, it’s just gritty and weird. Fumiko didn’t like it either, but Sascha however likes it. So he’s been eating it. He likes it on toast and waffles. I’m glad that it won’t go to waste. But this isn’t for me!

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I received these products complimentary from Influenster for testing purposes.

If you like this post do me a favor and like it up there on the top right! :UP:

Luna

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Luna’s Ginger Dressing

From TOXiD-LOTUS.NET | Condiments and Sauces | Japanese

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cal Calories 133kcal
High fat Total Fat 14g
sat fat Saturated Fat 2g
chol Cholesterol 0mg
sodium Sodium 406mg
Low carbs Total Carbohydrate 1g
Serving size 34g Calories from fat 126kcal Fiber 0g Protein 1g Sugar 0g

20 servings

Ingredients

  • 1½-3 teaspoon(s) ginger root, chopped
  • ¼-½ cup celery, chopped
  • ¼-½ cup onion, chopped
  • ¼ cup carrot, chopped
  • ½ cup tamari or soy sauce
  • 1 – 1½ cup peanut oil
  • ½ cup rice vinegar

Directions

  1. Just add all ingredients to a blender and blend until smooth.

Tips

  • I use tamari sauce instead of soy sauce, because it’s less salty and tastes better. It separates, as you can see in the photo, so make sure you shake it before using. Also I always use extra ginger cause the kiddos and I love it.

I love this dressing. There’s a little sushi place in Michigan that makes my most favourite sushi roll ever, they also have the most amazing ginger dressing! Last time I was there they gave me the list of ingredients that were in it, so I played with the quantities until it tasted the same. So hopefully you enjoy it as well!

If you like this post do me a favor and like it up there on the top right! :UP:

Luna

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Hello Toxid Lotus readers!

I’ve been lucky enough to have the chance to take over the blog for the day. Today I have a polish from Contrary Polish to show you. Bright Lights, Small City was part of the July 2014 A Box Indied from Llarowe. I managed to snag one for myself a couple weeks ago from a stash sale.

Contrary PolishContrary Polish

Bright Lights, Small City features a navy jelly base with a coppery-red shimmer throughout. Don’t freak out when the first coat is super streaky. It does layer up very nicely. It took me three coats to reach opacity but I feel like if I were a bit more careful I could have done it in two. Photos show three coats of Bright Lights, Small City with one coat of CND Super Shiney top coat in daylight spectrum lighting.

Contrary Polish
Contrary Polish
Contrary Polish
Contrary Polish
Contrary Polish
Contrary Polish

 

The only thing that left me wanting with this polish was the shimmer. It was a lot more apparent in the bottle than on the nail. I feel like if I did two coats instead of three it would show through more though. A balancing point is the wear time. I’m on my fourth day of wearing this polish and there’s not a chip to be seen. It seems to play very nicely with my base of Duri Rejuvocate and CND Super Sticky base coat. You can’t buy this polish directly anymore but you can still find it floating around in sale and swap groups. You can find Contrary Polish at:

I hope you enjoyed my post today and I’d love for you to come visit me in my natural habitat over at www.thelazylaquerista.com.

Happy polishing,

– Michelle

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The kids LOVE miso soup, especially Fumiko. I’ve been making it at home since Fumiko was tiny. Her first “solid” food was miso soup and rice and my favorite Japanese restaurant! She loves my recipe and asks me to make it constantly. So tonight was miso soup night. She was thrilled and ate 3 bowls of miso soup and rice. The kiddos love shiitake mushrooms so I usually put a lot in my miso soup. It’s a really simple recipe, but very tasty. There are different types of miso paste. I normally just use white/shiro miso paste, but occasionally I’ll mix either yellow/shinshu miso or red/aka miso with it. They all taste yummy! It’s after 3am. Woo no sleep again. For dinner tonight I’m going to roast up some sweet potato to add to the miso for dinner. You can put pretty much whatever you want in it.

Recipe: Simple Homemade Miso Soup

This is a recipe I adapted from several miso soup recipes online several years ago. It’s really simple but delicious.

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cal Calories 142kcal
Low fat Total Fat 2g
sat-fat Free Saturated Fat 0g
chol Free Cholesterol 1mg
High sodium Sodium 557mg
carbs Total Carbohydrate 27g
Serving size 440g Calories from fat 14kcal Fiber 4g Protein 7g Sugar 3g

8 servings

Ingredients

  • 8 cups water
  • 1 cup bonito flakes
  • 1 piece seaweed, konbu
  • 8 tablespoons miso paste
  • 12 shiitake mushrooms, sliced thin
  • green onion, chopped
  • cooked rice

Directions

  1. To make the dashi stock put your water in a pot, put your konbu seaweed in the water and bring to a boil. I usually let it boil for a few minutes, then I turn it down to low and add the bonito flakes. I let that sit for about 20 minutes.
  2. Get another container and strain the konbu seaweed and bonito flakes. Now you have dashi stock!
  3. Pour the dashi stock back into the pot. Add your mushrooms and let it simmer for about 30 minutes.
  4. Turn the heat down to low and add your miso paste. Stir it up until it’s dissolved. I let it sit on low for about 20 minutes.
  5. I serve this over rice with green onions sprinkled on top.

Tips

  • You can also add tofu, squash, wakame seaweed or pretty much whatever else you want to this. I usually just do the shiitake mushrooms, but occasionally the kids like tofu or wakame seaweed added.

Luna

By

The lovely Dreadfully Divine gave me this recipe! I made it last night for dinner and it was delicious. The kids scarfed it up. We had it again tonight for leftovers and I swear it’s better the next day! For some reason pinto beans don’t agree with Sascha’s stomach, so I just put in garbanzo beans instead. Om nom nom nom. Enjoy!

Recipe: Crock Pot Taco Soup

From TOXiD-LOTUS.NET | Soups | Mexican

My friend Dreadfully Divine gave me this recipe. It originally calls for ground beef but thanks to her tip we use Morning Star Veggie Crumbles instead.

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High cal Calories 511kcal
fat Total Fat 12g
High sat-fat Saturated Fat 4g
chol Cholesterol 30mg
High sodium Sodium 2445mg
High carbs Total Carbohydrate 79g
Serving size 198g Calories from fat 108kcal Fiber 21g Protein 27g Sugar 10g

12 servings

Ingredients

  • 1 package Morning Star Veggie Crumbles or 1 pound ground beef
  • 2 packets taco seasoning
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 16 oz bag frozen corn
  • 2 cans of water
  • 2 cans rotel (lime and cilantro)
  • 2 packets of ranch dressing
  • 1/4 cup chopped fresh cilantro
  • Sour Cream
  • Shredded Cheese

Directions

  1. Brown beef with taco seasonings then drain. If you’re doing the veggie crumbles just add them to the pot frozen with everything else.
  2. Rinse and Drain beans.
  3. Add all ingredients (except last three) into a crock pot or 6 qt stock pot and let simmer for 45 minutes.
  4. When it’s done you can garnish with shredded cheese, sour cream and cilantro!

Tips

  • *I also add in minced garlic, some Sazon and Adobo seasonings for additional flavor*

Luna

By

You have no idea how delicious this syrup is. I didn’t even strain mine properly because I need to get a fine mesh strainer, but it’s still delicious I put some on some coffee ice cream and it was to die for. I’ve also used this in black tea with some milk and that also is delicious. I’m sure I’ll find many ways to use this. xd It’s also good in coffee. >.> I went through different recipes and decided to do a mix of brown sugar and white sugar. Enjoy!

Recipe: Pumpkin Spice Syrup

From TOXiD-LOTUS.NET | Condiments and Sauces | American

If you like Starbuck’s Pumpkin Spice Latte you’ll love this syrup. It’s especially good over coffee ice cream.

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cal Calories 70kcal
fat Free Total Fat 0g
sat-fat Free Saturated Fat 0g
chol Free Cholesterol 0mg
sodium Free Sodium 1mg
carbs Total Carbohydrate 18g
Serving size 39g Calories from fat 0kcal Fiber 0g Protein 0g Sugar 18g

20 servings

Ingredients

  • 1 1/2 cups water
  • 3/4 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup pumpkin puree

Directions

  1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves. This should be around 5 minutes.
  2. Turn the heat down to low and stir in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 10 minutes, stirring occasionally. Don’t let it boil..
  3. Remove from the heat and strain through a mesh strainer.
  4. Store in a glass jar. This will last for around 3 months in the refrigerator.

If you like this post do me a favor and like it up there on the top right!

Luna

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This is one of Kharizma’s recipes! These are so delicious.  I usually leave out the chocolate chips and add chopped walnuts instead. This time I left out the nuts too. Fumiko was going to take them to school for a snack and some kids have nut allergies. So here are cookies a kiddo and a cat. xd

Pumpkin Cookies

From TOXiD-LOTUS.NET | Desserts | American

My best friend gave me this recipe. These cookies are delicious!

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cal Calories 162kcal
fat Total Fat 5g
sat fat Saturated Fat 3g
chol Cholesterol 22mg
sodium Sodium 155mg
carbs Total Carbohydrate 28g
Serving size 46g Calories from fat 45kcal Fiber 1g Protein 2g Sugar 15g

20 servings

Ingredients

  • 1/2 cup Butter
  • 1 1/2 cup Sugar
  • 1 egg
  • 1 cup Canned Pumpkin
  • 1 tsp. Vanilla
  • 2 1/2 cups Flour
  • 1 tsp. Baking Soda
  • 3/4 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1/4 tsp. salt
  • 3/4 cup Chocolate Chips – optional
  • 1-2 cups chopped walnuts – optional

Directions

  1. Preheat oven at 300 degrees.
  2. Cream Butter and Sugar together.
  3. Beat in egg, pumpkin, vanilla.
  4. Mix and sift dry ingredients.
  5. Add to creamed mix and mix well.
  6. Add Chocolate Chips and/or walnuts.
  7. Scoop cookies onto ungreased baking sheet.
  8. Bake at 300 degree for 22 to 24 minutes.

Tips

  • I usually leave out the chocolate chips and add in walnuts. The original recipe doesn’t use any nuts.


Luna

By

My kiddos and I love this chili, a lot. xd If you haven’t tried it, do get some Penzeys Regular Chili Powder. It’s.So.Goood. This will be on the menu soon. It’s good right away, but I like to let it sit overnight so the flavors all meld together. I haven’t tried making this in the crockpot yet, but it’s something I plan on doing.

Luna’s Chili

From TOXiD-LOTUS.NET | Main Dishes | Mexican

My kiddos and mom love this chili. I love alot of flavour as I said before, so I use alot of chili seasoning.

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cal Calories 322kcal
Low fat Total Fat 7g
Low sat-fat Saturated Fat 2g
Low chol Cholesterol 29mg
High sodium Sodium 495mg
carbs Total Carbohydrate 48g
Serving size 367g Calories from fat 59kcal Fiber 14g Protein 22g Sugar 5g

12 servings

Ingredients

  • 1 lb ground Turkey
  • 2 green Bell Peppers, chopped
  • ½ Sweet Onion, chopped
  • 2-28 oz cans diced Tomatoes
  • 2-15 oz cans petite diced Tomatoes
  • 27 oz can Kidney Beans
  • 15 oz can Black Beans
  • 15 oz can Pinto Beans
  • 15 oz can Garbanzo Beans
  • 27 oz Water
  • 2.5 oz jar chili seasoning
  • 1-2 jalopenos, chopped – optional

Directions

  1. Cook up the ground turkey in a skillet, sprinkle a little bit of the chili seasoning on it.
  2. While that is cooking you can begin adding your tomatoes, onion, bell peppers, and beans to your pot!
  3. Save the 27 oz can to add one can of water to the pot.
  4. Once the turkey is done cooking, add it to the pot.
  5. Now the fun part. I like alot of flavour as I said before, so I use alot of the chili seasoning, especially with such a large amount of chili. I use pretty much almost all of the 2.5 oz jar of chili seasoning. There’s maybe ½ an inch left at the bottom.
  6. I cook this on med to med-high heat, about a 6 for those with numbers on the dials, for about 30 min, then I turn the heat down to lowish or in between 3-4 for about 2-3 hours.
  7. After about 2-3 hours, I take it off the heat, let it cool then put it in the fridge overnight.

Tips

  • This can also be made without meat and is just as delicious! I always use Penzey’s Original Chili Seasoning. I like my chili spicy, but no one else does. So I tend to set some aside and add jalopeno to it.

Luna

By

So my kids LOVE these waffles. Sascha says they’re the best waffles in the world. He says they are my waffles of awesome. xd I have tried many waffle recipes and none taste like these!

Luna’s Waffles of Awesome

From TOXiD-LOTUS.NET | Breakfast and Brunch | American

These are seriously yummy waffles. I was using a recipe previously that used oil instead of butter and didn’t whip the eggs. It made waffles so dense it was crazy. These are light and crisp on the outside. Soooo tasty. I hope you enjoy them as much as we do.

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cal Calories 311kcal
High fat Total Fat 20g
High sat-fat Saturated Fat 12g
High chol Cholesterol 110mg
High sodium Sodium 626mg
carbs Total Carbohydrate 27g
Serving size 139g Calories from fat 176kcal Fiber 1g Protein 7g Sugar 5g

6 servings

Ingredients

  • 1⅓ cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 2 eggs, separated
  • ½ cup butter, melted
  • cups milk

Directions

  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  3. Beat whites until moderately stiff; set aside.
  4. Add milk and melted butter to dry ingredient mixture and blend.
  5. Fold stiff egg whites into mixture.
  6. Ladle mixture into hot waffle iron and bake. I use a ⅓ measuring cup to measure the batter. It seems to be the perfect amount for our waffle iron.
  7. I let the waffles cook for 5 minutes. They come out perfect!

Luna

By

I found some of the recipes that I had added to my recipe blog, which no longer exists! Ha. I shall be making this next week. It’s very yummy.

Butterfly Chicken

From TOXiD-LOTUS.NET | Main Dishes | American

Credit to this goes to Jamie, Kai’s mom. She showed me how to do this when Fumiko was born. SO delish. Om nom nom. You can change the seasonings up a bit, but everyone loves this combination so that is what I always use. We eat it over Japanese rice.

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cal Calories 349kcal
High fat Total Fat 25g
High sat-fat Saturated Fat 8g
High chol Cholesterol 120mg
sodium Sodium 311mg
Low carbs Total Carbohydrate 0g
Serving size 157g Calories from fat 226kcal Fiber 0g Protein 29g Sugar 0g

6 servings

Ingredients

  • 1 whole chicken
  • ¼ cube butter, softened
  • garlic salt*
  • paprika
  • salt seasoning blend such as mrs. dash
  • smoked spanish paprika

Directions

  1. Preheat your oven to 420°.
  2. Cover your baking sheet with aluminum foil.
  3. So what you want to do is take some heavy kitchen sheers and cut the spine out of the chicken. Rinse it off and pat dry with paper towels.
  4. Now you want to take part of your butter and rub it all over the under side of the chicken.
  5. Now sprinkle your seasonings on liberally. I like to sprinkle on the mrs. dash, smoked spanish paprika, paprika and garlic salt in that order.
  6. Now you want to lay your chicken on the baking sheet with the seasoned under side down.
  7. Now you can butter and season the other side of the chicken. See the picture below on how it should be layed out on the baking sheet.
  8. Bake miss chicken for 1 hour at 420°.

Luna

By

It’s not makeup, but it’s totally yummy! ^.^ I love, love, love fresh salsa and this, is my all time favorite salsa. It’s delicious. Om, nom, nom. I wish I were able to grow a garden, I’d be all over tomatoes. Garden fresh tomatoes are the best. Maybe next year I’ll attempt them again.

Salsa Recipe!

From TOXiD-LOTUS.NET | Appetizers | American

I love, love, love fresh salsa and this, is my all time favorite salsa. It’s delicious. Om, nom, nom. I wish I were able to grow a garden, I’d be all over tomatoes. Garden fresh tomatoes are the best.

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Low cal Calories 26kcal
fat Free Total Fat 0g
sat-fat Free Saturated Fat 0g
chol Free Cholesterol 0mg
sodium Sodium 325mg
Low carbs Total Carbohydrate 6g
Serving size 114g Calories from fat 2kcal Fiber 1g Protein 1g Sugar 3g

15 servings

Ingredients

  • 8-10 large tomatoes
  • 4 sticks of celery
  • 1 1/2 cup cilantro
  • 1/2 of a small sweet onion
  • 2 tsp salt
  • 1 tsp pepper
  • 1/8 tsp cayenne
  • 2-4 tbsp chili seasoning – I prefer Penzey’s Regular Chili Powder
  • 1 tbsp garlic
  • 1 tsp cumin
  • 2 jalapenos diced

Directions

  1. Mix it all together. It’s a really hard recipe.

Tips

  • Delicious with blue or white corn chips.

Mix it all together. It’s a really hard recipe. Delicious with blue or white corn chips. :YUM: I love Penzey’s Regular Chili Powder.

By

FACE
Skin79 The Oriental Gold Plus BB Cream
Skinfood Peach Sake Silky Finish Powder

CHEEKS
Persephone Minerals Stardust Shimmer Powder Crux

BROWS
ELF brow wax
Detrivore Cosmetics #47 Smog
Detrivore Cosmetics #124 Wraith

EYES
Evil Shades Cosmetics Spectrum Pot Padawan
Darling Girl Cosmetics Glitter Glue
Black Rose Minerals Theo
Linnaeus Cosmetics Truculent
Detrivore Cosmetics Dust Bunny
Jordana Easyliner For Eyes Black EE-01
Fairy Drops HbG x mascara
Sonia Kashuk Full Glam Eyelashes

LIPS
Morgana Cryptoria Lipstick Persuasion

By

Thanks to @BeccasOnTweeter and @karmicdreaming I learned how to make my own laundry soap and it’s freaking awesome! My clothes have never been so soft. They’re completely unscented, which Kai loves, I however will be ordering some fragrance oils that I can use for my laundry. I’m also going to be picking up about 6-12[1. a set for me and a set for everyone else. Kai doesn’t like smellies.] wool dryer balls to replace dryer sheets. They cut down on drying time and get rid of static AND you can add a drop or two of fragrance oil or essential oil to them to scent your laundry. You have no idea how happy I am! If my foot weren’t broken I would be jumping up and down giggling like a nut!

Which reminds me. I did indeed break my foot. One of the bones, I can’t remember if she said 2nd or 3rd from the left has a hairline fracture. She did say the x-ray dude said it looked like it was starting to knit/heal up. So yay. It still hurts like a mofo though. I also made a roast and veggies in the crockpot tonight. This week is crockpot meal week! In fact I feel like doing nothing but crockpot meals for all of autumn. Anyone have any yummy recipes? This week I’m doing the roast and veggies, meatloaf and pork chops in the crockpot. I shall also make garlic mashed potatoes to go with the pork chops.

I received my @OHWTO order today and omg the smellies! They are AMAZING. I loves them all. I also got my beautiful amazing magical black magic soap that is glycerin free. I cut that sucker up into 8 small pieces so it would last longer in the shower. I also got the 2oz. liquid version for Kai since he is acne prone, and the Rose Flower Balm that will hopefully help with hive breakouts and my awful rough feets. :( I also got smellies in Passiflora and Raspberry Ginger Ale, and samples in Fresh Snow[2. OMG!], Rose Lemonade[3. Also OMG!], Honey Blossom, and 3 sooooper seeeekrit smellies that smell divineeeeee. Now I shall leave you to drool over the yummyness above.

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