Wednesday, July 25, 2012

Favorite Sephora Mascaras

Sephora mascaras
{Sephora Favorites LashStash Mascara Sampler 2011}

For the last three years, my little sister and I have received Sephora Favorites LashStash Mascara Samplers in our Christmas stockings.  Which means we have sampled 30 mascaras over the last three years.  Usually around this time of year (after we've tried all ten samples), I make a statement that this will be my last year to participate... UNTIL the holidays roll around and the new LashStash makes its debut in Sephora stores.  Those mini mascaras prove irresistible once again and I give in for "one more year."  Since I have awhile before LashStash 2012 is available, for now I am looking forward to purchasing full-sized mascaras from this year's favorites.  

 FAIRDROPS Scandal Queen Mascara {LOVE this lengthening formula and patented brush}
URBAN DECAY Supercurl Curling Mascara {Lashes for days!}
TARTE Gifted Amazonian Clay Smart Mascara {Natural formula softens & strengthens lashes} 
 TOO FACED LashGASM {this thin formula produced long lashes with no clumps}
 HOURGLASS Film Noir Full Spectrum Mascara {repeat favorites from LashStash 2010}


SEPHORA COLLECTION Advanced Lash Booster {Amazing length but made eyes itch}
STILA Forever Your Curl Mascara {doesn't curl and smudges terribly}
MAKE UP FOR EVER Smoky Lash Mascara {no volume and no curl}

Thursday, July 19, 2012

Kale. It's What's for Dinner.

List of top 30 superfoods

It's not likely that I will ever enjoy collard or turnip greens so when I heard that kale was one of the top superfoods I thought I would give it a try.  Anything with a "1,000" after it's name is pretty impressive, right?  What I was not expecting is how delicious it is!  I could eat it all the time!  And since I'm a trend eater, that just might come true.  We've tried several different recipes for dinner and this is one of my favorites.  This dish is the perfect balance of sweet and savory.  Tonight we grilled chicken to go with the kale but it could also stand on its own as a good vegetarian option. 

Kale and White Beans
  Kale and White Beans

1 bunch of fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used cannellini beans)
4-6 garlic cloves, peeled and diced
1 medium tomato, sliced thinly
1 medium onion, peeled and sliced thinly
4-6 tablespoons olive oil
2 tablespoons balsamic vinegar (I used 1 tablespoon)
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4 - 1/3 cup asiago cheese, sliced thinly

Directions: Heat the olive oil slowly in a large frying pan.  Chop kale into large strips and set aside.  Saute onion and garlic over medium-heat until they begin to turn color.  Do not burn.  Stir in brown sugar, oregano and thyme.  Stir gently for another minute or two until the sugar has disappeared.  If you need to add more olive oil, do so at this point.  You need a thin layer of hot oil covering the bottom of the pan.  Stir the chopped kale into the hot oil mix.  As you stir it in, it will wilt down to a manageable size.  Stir kale gently for a few minutes, just long enough to cook it down.  Stir in the drained, rinsed beans, the balsamic vinegar and the salt.  Lay the tomato slices on top and then the thinly sliced asiago on top of the tomatoes.  Turn off heat or turn down very low, cover and let steam for 5 minutes.  Serve hot. 

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