Ever had the problem of wanting to wear lipstick but not having the confidence to do so? Or thinking it looks too bright, too dark, too much? Or maybe lipstick just isn’t your thing but you still want some colour on your lips? Me too.
I don’t think that I’m particularly great at applying lipstick especially when it’s dark. I also don’t think it really suits me. But I do like to have colour on my lips so my solution is Lip Crayons.
The ones I have, I’ve had a while, so unfortunately I cannot tell you what mine are but to be perfectly honest, mine were a bargain buy from PoundStretcher so any you find are bound to be just as good or better than mine.
In case you are totally lost or totally out of your comfort zone, I’m going to tell you how I use and apply my lip pencils:
- For a normal lipstick look, I just apply the crayon very strongly as I would any other lip pencil. To make this last longer, I’ll apply a gloss over the top.
- For a more natural, or subtle, look I’ll lightly apply the crayon, if I’ve applied it too dark I’ll add lip balm over the top; this evens out the colour and mellows it a bit. If it needs lightening more, then I’ll blot my lips with a tissue and apply more lip balm.
I think Lip Crayons are very useful not only because they fix all of the above problems with wearing lipstick but also because they’re not the type of product that get all over your teeth or around your face. They last a while but it does, of course, fade, like anything else, but it does this in a gradual and more natural way so that you’re not left with smears of lippy across your lips or an uneven tone.
As its summer, I’m going to continue to recommend recipes relevant to typical summertime meals. A very common meal during summer, or at least summer in my household, is to have jacket potatoes (baked potatoes depending on what you call them) with salad. Often we’ll have leftover jacket potatoes after these meals. Do not throw them away, put them in the fridge.
Today I’m going to give you a really quick, easy and simple recipe for using your leftover jacket potatoes. I must now say this recipe is one that my Dad taught me.
Ingredients you will need: Leftover jacket potatoes, salt and pepper, dried rosemary and oil. To have with your potatoes you may want ingredients to make a salad.
- Prepare your pan. First and foremost, grab a pan and put it on the hob. Then you’ll need to put a thin layer of oil across the pan to ensure your potatoes don’t stick to it and to give some extra flavour. I use corn oil; you can use whatever you prefer.
- Add rosemary. Before you even go near your potatoes you’ll want to grab some rosemary. You’ll want the dried version of the herb and this can easily be found in your local supermarket. Sprinkle the rosemary in the oil in the pan.
- Slice your potatoes. Grab your potatoes and slice them up. Here I’ve chopped them up near enough into cubes. You can slice them and lay them flat in the pan if you prefer.
- Put your potatoes in the pan and turn on the heat. If you are cubing your potatoes throw them in ensuring they’re all touching the pan, if you are slicing your potatoes lay them in the pan flat. Add some salt and pepper onto them at this point.
- (Optional) Make salad. You’re going to want to leave the potatoes to fry, so usually while they’re doing that I make my salad to go with it. If you have leftover salad, you can use that. Make sure you keep an eye on your potatoes to make sure they don’t burn or over cook.
- Turn the potatoes. Your potatoes should be half way there when you turn them. For slices, simply flip them over so that the opposite side can fry. For cubes, try your best to flip and stir the potatoes to try to get all the other sides crisped up too. Do not worry if they’re unevenly fried as the potatoes are only being reheated as they were already cooked.
- (Optional/ if needed) Add some more salt and pepper, rosemary and oil.
- When your potatoes are fried enough, take the pan of the heat.
- At this point I’ll dish the potatoes up on a plate alongside my salad, but if you are creating this meal for a family, you can dish everything up separately and put it in the centre of the dining table for everyone to grab their own servings.
(In the pictures; top to bottom: Jacket potatoes cubed and put in the pan; Finished potatoes served on a plate, Finished potatoes and the salad they’re served with).
It’s summer, it’s sweaty, it’s a perfect time to talk about fragrance products to keep us smelling beautiful and fresh…
My absolute favourite brand for perfumes and body sprays is So…?, I know it’s cheap but it’s what I always ask for during Christmas or for birthdays. I think the whole range is just so fun and they have so many different fragrances right now that they’re perfect for all seasons, occasions and moods. The body sprays I have at the moment, the ones in the picture, are Kiss Me, Sexy and Sinful. The So…? Perfume I’ve been using recently is Sinful, which matches the body spray of the same name. Sexy is a very sweet fragrance, it has a tangy quality which I really like and I think it’s a very interesting scent although it may be for an acquired taste. Kiss Me is the classic So…? Perfume and has therefore stood the test of time, it’s a mellow summery scent, and lastly, Sinful, which to me is a very ‘grown up’ scent perfect for the evening time. My second favourite brand for body sprays is Impulse. The one I have here in the picture is Be Surprised: Violets & Red Fruits. I think it’s a perfect flowery and sweet summer fragrance.
It’s getting to be quite a warm summer, so today’s food recommendation is going to be, simply, Salad. I eat it a lot and I love it. I’m going to tell you the very basic recipe for my typical salad, which is light and easy to make, and hopefully it’ll keep your summer evenings as stress free as possible amidst all of this heat.
So you will need: Cucumber, Lettuce, Bell Peppers, Onion, Carrot, Cheese and Lemon Juice (quantities of each are entirely up to you).
Start with slicing the cucumber and then slicing it again so that it’s either like mine in the picture or diced.
Then dice the peppers, onion and carrot; I’ve used a red and a green pepper, and I only have white onion here but I usually add diced spring onions too.
Then chop up some lettuce, I have iceberg lettuce here.
Mix all of these vegetables together in a bowl. And then finally, to dish up, I put the salad on a plate or in a bowl, drizzle it with lemon juice and add Red Leicester Cheese on the side.
Time to eat, enjoy!
(In the pictures; top left to bottom left down: Bell Peppers, Carrot, Lettuce, top right to bottom right down: Cucumber, Onion, Red Leicester Cheese and at the very bottom: Everything mixed and dished up).