DREAM TEAM :: BEAUTY EDITION

	// MAKE UP FOR EVER HD PRESSED POWDER // You may remember that the Make Up For Ever HD microfinish powder made my beauty routine favourites list for GLAM. Well, MUFE went a step further and made one of my favourite products even better. This amazing finishing powder now comes in a pressed form, works just as fantastically and has solidified it's place in my purse mini touch-up kit for unexpected post-work events. If you're looking for a new powder, definitely check this guy out.
	// ESSIE NAIL POLISH :: SAND TROPEZ & IT'S IN THE BAG // I've been loving the neutrals lately. So much so that my Tibi nail art DIY was very subtle, bordering on un-noticeable (just how I like it!). Not sure whether it's the drawn out winter or their ability to transition nicely outfit to outfit but neutral nails have become my obsession.
	// MAKE UP FOR EVER HD CREAM BLUSH :: 215 // three words - UH-MAH-ZING. Seriously. I have dabbled in cream blush before but always returned to my baked favourites as the others didn't seem to have the staying power. This here is a game changer. It has not only replaced my precious MAC Powder Blush during my morning routine but gets brought along in my on-the-go touch up kit. Sure, I'm never entirely aware of where I put it last but so what, it's a small price to pay to have it (almost) always at my finger tips.
	// SMASHBOX EYE SHADOW // Just lovely. This was a gift from my wonderful sister-in-law, Ruby who totally gets that neutral colours and a little shimmer go a long way. Of the six shadows I have a clear favourite - can you guess which one?
	// BENEFIT GIMME BROW // I never gave much thought to my brows beyond a monthly brow shaping until this year and then BAM! I'm obsessed. I finally stopped by the Benefit Beauty shop while in Boston and treated myself to a brow wax and some knowledge - those ladies sure know their brows. My only wish for the gimme brow is that they had one shade lighter available.

**all views expressed are my own. I did receive the two Make Up For Ever products for free to review 

but was truly impressed and most definitely am now addicted to both!

What I ate: Millet Burgers

Growing up my parents tended to be quite adventurous in the kitchen resulting in some delicious, and some not-so-delicious meals. This particular recipe was copied by my mother from a magazine at the doctor's office when I was in high school and quickly became an all-time favourite meal. 

Although these are called millet burgers, I don't dress them on a bun as a burger. I usually eat them plain, with some salad on the side. Jack enjoys adding some tzatziki, or aioli. Plain, with sauce, or dressed as a burger, I promise you these babies will not disappoint.

INGREDIENTS:

6 sundried tomatos 

1 1/2 cup vegetable broth

1/2 cup millet

1/4 teaspoon salt

6 teaspoons olive oil

1 large onion

5 cups spinach

2 cloves garlic

1/2 cup feta

2 shredded wheat cakes

DIRECTIONS:

Bring broth to a boil, add millet. 

Reduce heat to low, cover and simmer for 25 - 30 minutes. 

Fluff and let cool. 

Blanche sundried tomatos, drain and chop; set aside. 

Heat oil, cook onions for 5 - 7 minutes. 

Stir in spinach and garlic, cook until wilted, let cool. 

Combine all of the above, add feta, salt, pepper and shredded wheat. 

Mix with hands and then form into burgers. 

Heat oil in pan, cook burgers in pan - 5 minutes each side, or until browned.

Notes:

The ingredients above do not include green onions or kalamata olives

however I include both if I have them when making these.

Two green onions sliced, and approx. 8 olives chopped should work.

If you're a perfectionist like me, you're just going to have to come to terms with the fact 

that these bitches are going to crumble*. 

I find the second batch to cook always holds up better than the first, 

however it still gets kind of rough.

Ways to avoid crumbling: 

always place gently, don't drop when flipping, 

don't stuff as much of the tasty bits in there as I do, it compromises the structure. 

(I've made peace with this last one because I love the extras 

but it can be a rocky road to acceptance.)

*Please pardon my french, however I have experienced far too much frustration dealing with this crumbling to not speak frankly, and passionately, about this.

Funemployment | DIY: Coffee Exfoliant

One of the great things about funemployment is the new found free-time and ability to do those things you loved but never could fit in before. As of late, I have rediscovered the joy of loitering in a cafe like it's my day job. I have combined this joy with cover letter writing (the resume is now compelete :) and job searching (blech!) which, since I'm being productive, allows me to do this almost daily. 

Apart from the all-encompassing job hunt, I have been taking the opportunity to finally work on my portfolio site, new blog design (wink, wink!! SO excited) and making a batch of my favourite-ever body scrub.

I first stumbled upon a DIY coffee body scrub back in 2007 when after obsessively searching online and in-stores, could not find anything worth purchasing. At the time, I had recently put a birthday gift certificate to use and enjoyed my first, full body scrub and polish. While going through the treatment,  the aesthetician explained the benefits behind each product used and had explained that when caffeine, when applied to the surface of your skin, helps redistribute fat cells and decrease the formation of cellulite. The caffeine also acts as a vascular restrictor, shrinking blood vessels and helping to reduce varicose veins. Although I was half asleep in relaxation bliss, my mind took notes and I remembered: 

Caffeine = Cellulite/Varicose prevention

I googled as soon as I got home.

Since then, I have experimented with a few different recipes and measurements, finally discovering a balance that I love. All ingredients are items that you likely already have stocked in your kitchen, however I would caution that premium coffee is not meant for this - it is meant for drinking, enjoying and then remembering how good it was. I suppose you could use your premium (leftover) grounds once your coffee is drunk but if you're like me, and want something a little softer with better movement, this recipe is almost as easy.

• 1cup coffee grounds
• The coarser, the better. This is somewhat subjective. Coarser grounds will offer a more intense exfoliation, where as finer ones will be softer. I enjoy medium.
• The cheaper, the better. I lucked out because Jack is a coffee snob and turned his nose up at this can of coffee, leaving it for me to rub all over my skin ...like you do.

• 3Tablespoons Oil: The oils job is to act as a moisturizer. It will be added to the coffee to create movement and soften your grains. I'm not a big fan of a slushy exfoliant so I stick to a modest amount of oil (also more cost-effective). If you do like a looser scrub, you can add up to 2/3cup, but do so incrementally to play it safe.
• Massage Oil: The first time I made this exfoliant I used a no-scent massage oil. It was alright. I lost it in the move and then discovered that oils found in your kitchen are better! Not only are they more natural, they can offer more benefits to your skin than a massage oil can. 
• Coconut Oil: I now use coconut oil. I was drawn to it because I thought coffee and coconut would complement each other, but it's health benefits are pretty impressive too! 
• Grape seed Oil: I may try this oil next time. The health benefits are also incredibly impressive.
• Olive Oil: This is a heavier oil, so it is best saved for the winter and other times your skin is prone to dryness. It's health benefits are also worth noting.

• 1Tablespoon Sugar: The sugar helps to create movement between the coffee grounds, as well as acts as an exfoliant in itself and increases circulation. You can choose between brown, cane or white sugar. I chose white, however brown sugar offers a sweeter fragrance.

• Fragrance: Honestly, this is really unnecessary. I had some Vanilla Body Shop perfume oil leftover from back in the day (oh to be 19...) so I added a few drops to sweeten the coffee scent.
• Vanilla Extract: It will do the same thing, and may also thin the scrub a bit. I would keep it to half a teaspoon.
• Cinnamon: Will enhance the coffee scent and add a little kick.

USE:

I use my scrub once a week. Anymore, and it's overkill. 

I use a body wash prior to the scrub so my skin is a little more slippery

allowing for ease of application, and better movement. 

I rinse after exfoliation, but will not re-wash with soap or body wash. 

If I used more oil in the scrub I would consider doing this but as is, I'm good.

I ALWAYS save shaving my legs until after I scrub and rinse. 

I have never had a smoother shave than when after I exfoliate with this scrub.

Make sure to rinse the tub out when you're done. 

This scrub is MESSY. 

It'll be a coffee ground bonanza when you are done. 

Don't be lazy. 

You will thank yourself, your roommate will thank you, 

your significant other will thank you.

While you're at it, make yourself a lip scrub. 

1Tablespoon of sugar + 1/2teaspoon of oil and you're good to go.

You might as well enter my giveaway, since you're pampering yourself and all.

What I ate: Egg & Eggplant Sandwich

I have a new obsession. This obsession has not replaced my previous obsession, which is still my first stop for inspiration when I have a bunch of ingredients and no focus, or I need a new twist on an old favourite, or I just plain-old need a new dish. No, this obsession is different. It is called Eat St and it is the show that stole my heart ...and likely replaced it with clogged arteries, but what good did those unclogged ones ever do for me anyway? The only issue is I tend to make awful decisions and watch this show before bed, causing myself to fall asleep drooling and to wake up with a soggy face, but it is worth it.

Eat St. is a show that sniffs out gourmet food cart vendors across North America, showcasing some of the most mouth-watering, heart-attack-inducing meals known to man. Initially I thought this show was just going to exist to taunt me while offering inspiration from time to time. However, since perusing their site a little more thoroughly I have found a recipe section. This is not a healthy discovery. Even worse? The meal I decided I would make for dinner, at 11pm last night while watching the show, is not on there, so I must improvise. 

The item that caught my attention and stood out from the rest, was the Egg & Eggplant sandwich from the Clover Food Lab, a food vendor located in Boston, MA (if you live in Boston you must go so I may live vicariously).  Unfortunately, the recipe for this sandwich was not listed forcing me to do a little research. 

Step one: Google "Egg and Eggplant" 

Step two: See Clover Food Lab is the first result 

Step three: click. 

Amazing. Not amazing, and somewhat disappointing, was the lack of directions (not that I think they should, it just would have been convenient) but the ingredients were available and a blurb even mentioned the origin of the Egg & Egg - an Israeli sandwich called a Sabich. Being the detective I am I quickly googled to better understand how to properly cook the eggplant. The last mystery lay in the "spices" for the tomato and cuke salad used as dressing. I had grown tired of researching so I quickly made a few educated guesses and, although I'm still not sure if I got it right, I chose sumac and parsley.

This sandwich was fantastic. The tahini and hummus rounded the flavour, while the lemon added a needed tang to break-up the smoothness of the other ingredients. I cannot wait to make it again. Jack and I will be testing different ways to cook and cut the eggplant to see how it effects the rest of the sandwich. It will be exciting. I'm excited. Are you?

A plea: Halifax, in all its hipster glory, is just screaming for an automotive, gourmet experience. 

Please take a chance on the horned-rim wearing, long-board riding, synthesizer-playing residents, and me, 

and open a new delicious place for me to eat. 

What I ate: Pistachio and Blue Corn Tortilla Crusted Pork Chops

A few weeks ago Jack bought a coupon from Dealfind for nearly two hundred dollars worth of organic meat from True Organic. While we're still waiting on our fish portion of the order but the rest has come in and Jack is having a ball. Obviously the first thing we did was turn to food52 and see what sort of gems we could uncover. 

The Pistachio and Blue Corn Tortilla Crusted Pork Chop immediately caught Jack's eye on account of his insatiable taste for pistachios, and love of blue corn chips. One of the best parts of this recipe is the effortless prep time - seriously, crushing chips and nuts, easy peasy. I would recommend ensuring that your blue corn chips, pistachios or both, are salted. We were feeling particularly healthy on this day and made the mistake of going for the non-salted, it wasn't bad but you could tell something was missing.

With Jack doing the tough guy stuff over at the meat station, I worked on our sides: Quinoa salad and asparagus. The asparagus was easy, I just sauteed the stalks in butter for five minutes and then tossed some salt and pepper on top. For the quinoa salad I fell back to some choice ingredients that I have relied on in the past and know work well together. I didn't worry about any dressing since when the feta crumbles it coats the salad well enough to act as a one, although I did throw in a tablespoon of oil when the grain first came off the heat.

What I ate: Double Chocolate Espresso Cookies

Cookies - I love them. Did I forget to mention that in my last cookie post? 

Oh I did?? how strange... 

When I smell cookies I see butterflies. Everything moves a little slower 

and my heart warms knowing that soon, a melty, soft, chewy cookie will be mine. 

Cookies are without a doubt my all-time favourite sweet 

…well, perhaps they don't quite top those delicious little fruit tarts with 

glaze on the top and custard underneath 

… and it's possible that creme brule can hold it's own against most. 

Okay, maybe I'll amend my declaration - cookies are the best grab and go- no, sorry. 

That just doesn't give them the praise they deserve; cookies are so much more than that. 

Ok. Got it. 

I love sweets. I love cookies. These cookies are wonderful.

After successfully depending on food52 to inspire more than a few of our dinners over the past months, I finally decided it was time to see what their cookies were made of. Normally I would bee-line straight to the traditional chocolate chip cookies since the classics are  where it's at, however I have wanted to incorporate espresso into my baking and was feeling brave. 

Turns out these cookies are delicious. They are thin, soft and chewy - all the things I want in a good cookie. I applied the cookie moulding technique from the last recipe to this cookie dough to create a more mountainous shape offering extra chewiness without crossing over into puffy-cookie territory. 

The espresso powder used enhanced the chocolate flavouring, especially through the chocolate chips. However, since the entire cookie is chocolate I found that flavouring didn't jump out as much as I expected it would which makes me incredibly excited to try it in a classic chocolate chip cookie recipe. I plan on including white chocolate chips the next time I make these, there's something about the white chocolate that helps break up the intensity of constant cocoa.

What I ate: Fish Tacos

There are many reasons to watch Law&Order. The gritty detective work and no-nonsense zingers, the fine-ass lawyering, the fact that it's on exactly 2364786 times a day and now, apparently, I can add "for food inspiration" to that list.

First, you saute red onions, green peppers and yellow peppers in sesame oil

Last week, Jack and I were watching Law and Order: LA (don't judge us) and a detective, or lawyer or something, was eating fish tacos and loving it. I paid no mind as I was way too wrapped up in the drama, but this fact stuck with Jack. He became completely enraptured with the idea of making them. 

Then chop up your fixins and set aside - it's good to be prepared. It also helps if you actually get cilantro and not parsley...

I, never having tried fish tacos before, thought the idea was slightly icky - something about it just didn't sit right with me. But, and this is a new thing I'm trying, I kept this thought to myself. I didn't even wrinkle my nose, scrunch my face and sputter an unconvincing "yeah, sure". I was mature… and it paid off.

Now cook the fish all delicate-like - we used tilapia

I'm not quite sure what made me so apprehensive to the idea of fish tacos to begin with - I'm not a picky eater, I like seafood, and I don't tend to cower at texture ( I honestly like everything about tofu) and yet, even up to the moment before my first bite, I worried. Then I scarfed, and scarfed again and I kept inhaling my delicious, delicious dinner until there was no more to be had.

Then you put it all together and what do you get? Why delicious tacos, of course!

I am a newly converted lover of fish tacos who cannot wait until we eat these next (in face I have designed next week's grocery list around them)! So if you are like me - or even if you are already acquainted with the joy that is fish tacos - try this recipe, it's amazing. Clearly, it is from food52 (surprise surprise) which means you will definitely not be disappointed*.

*This is not a guarantee - I do not want to be held liable for your taste buds… although I'm 99% sure that they will 

through me a party if you do try these out. Lawyered.

Jack and I also like to make fresh salsa we're addicted now that we know it's so easy. Take all those ingredients up there...

...put them in a bowl, and toss. voila!

Rib-licious

Now I'm no steak-crazed, rib-devouring meat worshipper but I'm also not a vegetarian. Although I probably fall closer to the vegetarian side of the spectrum, often opting for a meat-free moussaka over filet mignon, I just can't turn my back on the option of meat.

So when Jack got a jonesin for some ribs, my only requirements were we were to have lots of veggies on the side, and we check food52 for a recipe - because, as you know, I'm obsessed.

The recipe, aptly named: Seriously Delicious Ribs, turned out just as fantastic as promised. The only change I'd make is to broil them for longer next time as my favourite part is always the caramelized layer on top. The glaze is a delicious blend of sweet and spicey which is perfect for someone like me who is not a big fan of ketchup or BBQ sauce. As a side, we had a few fries and tossed together a little salad with some mixed greens, julienned green apple, blueberries, red pepper and green onions topped with a balsamic vinaigrette.

I strongly suggest looking this one up.

Bake me Crazy

I have been searching, searching, and searching for the perfect chocolate chip cookie, and CCC recipe. This search began the minute I was born. I didn't know it yet, but that feeling something was missing in the middle of the night wasn't my baba - it was the absence of the perfect CCC. Now, years later, after many failed attempts, close calls and periods of fluctuating weight (Starbucks and I had a brief cookie-love) I have found the one. These will be my made-to-impress cookies, my bake-sale-show-off cookies, my jack-and-i-want-cookies cookies. And I will share them with you. I do not think these pictures do the cookies justice, but I just did not care to waste time photographing when there was munching to be done.

I've already let you in on my food52 discovery and love, so here is my new baking-secret: Brown Eyed Baker. It's possible that I was late to the game and you already know about her and her amazing site, but I wanted to share this in case you didn't. I saw her recipe for Thick and Chewy Chocolate Chip Cookies and knew that I had stumbled upon something amazing - and honestly, they're even better than I ever imagined. When I tasted my first bite I yelled out "I can bake cookies like bakeries do!" - not clever or anything, but it sums up how great you will feel. Definitely go check out her site and this recipe in particular - but in case you don't feel like traveling today I posted the recipe below, all credit belongs to the brown eyed baker.

The Best-Ever Chocolate Chip Cookies.
2 cups plus 2T unbleached all-purpose flour
1/2 t baking soda
1/2 t salt
1 1/2 sticks unsalted butter, melted and cooled until warm 
1 cup packed brown sugar 
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 t vanilla extract
1 1/2 chocolate chips - I used a mixture of semi-sweet, milk and white chocolate.

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

2. Whisk flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in chips to taste.

4. Roll a scant 1/4 cup of dough into a ball. Pull the dough apart with both hands into two equal halves. Turn so torn ends face upward and push the two sides back into each other to again form a single ball. Do not smooth the jagged the surface. Place on baking sheet 2 1/2 inches apart.

5. Bake until cookies are light golden and the outer edges start to harden but the centres are still soft and puffy - I found 14 minutes worked. Rotate baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets.

MY NEW OBSESSION: food52

Food. I love it. I love everything about it. I love how perfect it looks on the plate, photographed for books, advertisements and web. I love how it tastes when I take my first bite at my favourite restaurant. I love choosing an item on a menu, checking out the ingredients and heading home and attempt to replicate what I just ate. I love sitting and thinking about how a certain dish will taste when I finally get to dig in. I love opening my fridge and seeing it full of fresh veggies, yogurts, and cheeses and all the potential they all hold. I love being in the kitchen chopping, boiling, sauteing and cooking a delicious meal with Jack.

This past weekend, Jack and I discovered food52; this past weekend, ours lives changed. I don't know about you guys but, and it should be obvious now, I am all about recipe sites, food sites and food blogs. I keep a number of go-to sites in my bookmark bar, and food52 is now top of my list - my first stop when I need to figure out how to whip up something great.

food52 is a website that allows home cooks to show off their handy work. Each week a challenge is posted by the folks over at food52; it could be anything from "Your best recipe with Fresh Ricotta" to "Your Best Dumplings". Once the submission deadline closes, the food52 team chooses their top favourites and the Recipe Testers get to work making them. The Taste Testers then try each recipe and choose one winner. The site also offers a series of videos to aid you in some of the more frustrating tasks, or recipes, out there.

Before and After

We discovered the site Friday night through the Huffington Post Food and by Saturday night we had dove right in by beginning with the roast chicken with butter. My favourite thing about this recipe was how simple it was and how few ingredients were needed; we were able to create the whole meal without a trip to the grocery store. While I'll let you follow the link to the recipe in its entirety, the ingredients were: chicken, butter, shallot, salt, pepper, parsley and chives. We paired ours with rice and asparagus. I have no plated pictures because I forgot about taking photos the minute it was in front of my face.

Stages of the world's most amazing pancakes

Sunday morning I stumbled across a pancake recipe through a great feature of the site - a sidebar displaying recipes currently being viewed. The picture for David Eyre's Pancakes was so intriguing I couldn't not click on it, and then plan my life around it accordingly. Once again, we chose a simple recipe done to perfection. The batter was made the same way as most any pancake batter would be, but then, it was baked in its entirety for 15 - 20 minutes. The recipe suggests dressing it with lemon and icing sugar - I LOVE lemon, so this was right up my alley. Jack chose to add some maple syrup to his, which mixed well with the other flavours while I added some raspberries. The only suggestion I offer is to cut the amount of butter in half - there will still be a lot of delicious, delicious butter.

So there you have it; my new obsession.