Coffee Break: Matte Blur Lip Stain
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I was considering posting again about my Kulfi lip stain — that’s how much I love it! — when I saw that they have a “matte blur” lip stain. Oooh!
Like I’ve mentioned before, the Kulfi lip stain is one of my favorites — it’s easy to apply, lasts most of the morning, and (even in the dark berry color I have!) it’s very much a MLBB look.
Blurred lips are big right now, which makes me happy — I’m so tired of the “extreme gloss” trend. All of the shades look fabulous to me (although the darkest one does look legitimately dark!).
The lip stain is $24 at Sephora. Sephora’s Fall Savings Event is happening now (through 11/9) — depending on your tier, you can take 10–20% off your purchase (starting 11/3 for VIB and Beauty Insiders), and everyone can take 30% off Sephora Collection.
Sales of note for 10/30
- Nordstrom – Extra 20% off clearance
- Ann Taylor – 30% off your purchase + extra 15% off your $200+ purchase
- Brooklinen – Friends & Family – 20% off sitewide and 50% off select bundles
- J.Crew – 2700+ markdowns
- J.Crew Factory – Extra 50% off clearance
- M.M.LaFleur – Save 20% on suiting and dresses! Try code CORPORETTE15 for 15% off on other items)
- Talbots – Enjoy 30% off your entire purchase
Have Snickers decreased in quality over the years? Or have my tastes just changed?
I think the chocolate used for the coating is lower quality. Dh and I were just discussing the changes in candy quality last night as we polished off the Halloween leftovers.
Reese’s don’t taste right to me, either.
Doesn’t taste right? Don’t taste right?
They definitely changed the quality to make them cheaper.
The only Reese’s I like anymore are the holiday shapes (trees, pumpkins, etc). The other ones don’t taste right.
definitely. it tastes more like waxy Tootsie Roll chocolate. Not worth it.
Yes all mass produced chocolate in the US has declined in quality. I noticed a huge difference over the last couple of years in Reese’s cup (my favorite candy). The Reese’s heir confirmed earlier this year that Hershey has been using cheaper ingredients; it doesn’t have enough actual chocolate in it anymore to call it “milk chocolate” on the label.
https://apnews.com/article/reeses-peanut-butter-cups-hershey-chocolate-1a66ec75247fd146888b7a747a740cd3
There’s an entire longform article in NY Mag last week about this – the answer is yes, quality has decreased.
I have become willing to pay absurdly high prices for real, quality chocolate. The candy bars of my childhood just taste like disappointment flavored corn syrup in recent years.
Yes, now I only buy imported European chocolate. I think some of the Trader Joe’s bars are imports, and quite affordable.
And conveniently, they come in an absolutely massively sized bar, so yay all around for Trader Joes!
I also had an Airhead from my kid’s Halloween bag and noticed that it was absolutely flavorless without any of the delicious artificial flavor I recall from my youth (they weren’t for everyone, but they did used to have flavor).
What’s everyone eating for dinner tonight? Feels like it’s not cold enough for soups yet.
Tortellini with mushroom wine cream sauce.
ooh, recipe?
It’s on John Gregory Smith’s IG and FB account. It doesn’t look like it’s made it’s way to his website yet.
Cutting and pasteing.
1 tbsp olive oil
130g pancetta
300g chestnut mushrooms, finely sliced
2 cloves garlic crushed
¼ tsp dried thyme
80ml white wine or chicken stock
200ml double cream
250g pack tortellini – I’m using rana
15g Parmesan cheese
Salt and pepper
1. Heat the oil in a pan over a medium heat and add the bacon. Cook stirring occasionally, for 4-5 minutes until crispy. Remove with a slotted spoon and set to one side.
2. Crank the heat up to medium-high and chuck the mushrooms into the pan. Season with plenty of salt and pepper and stir together. Cook stirring occasionally for 6-8 minutes until golden and tender. Add the garlic and thyme and cook, stirring occasionally, for 1 minutes until fragrant.
3. Pour the wine or stock into the pan and stir together. cook, stirring occasionally, for 2-3 minutes until the boozy smell has gone. Add the cream and stir together. check the seasoning, adding salt and pepper to taste.
4. While the wine reduces, pre-heat the grill to high and boil the pasta for 1-2 minutes until just floating and the drain. Chuck into the creamy sauce and add the crispy bacon. Stir together. Cover with Parm and a little drizzle of olive oil and grill for 3-4 minutes until golden and bubbly. Serve immediately with a large glass of chilled vino.
As far as I can tell for the US chestnut mushrooms are baby Bellas, and when he talks about the grill it’s our broiler setting.
Thank you!!
Recipe is in mod.
Leftover chicken fried rice. We always order on Sundays and eat leftovers Monday night. Empty nest life . . .
We’ve had an incredibly mild fall in the Midwest this year, but it definitely feels like soup weather to me now.. it was only 55ish and raining on and off today. I’m going to heat up frozen wild rice chicken soup (Pinch of Yum recipe).
Crispy baked mushroom tacos
probably nothing. i have a terrible cold and am not hungry. my family will be having burgers and corn. it is still 85 degrees where we live
https://pinchofyum.com/sweet-potato-peanut-soup
It’s cool and rainy here, so definitely the right weather for this.
Ah, this is like the NYT African peanut stew, but no chicken. Nice.
I actually often add a can of kidney beans to it too, but it’s good either way.
Good idea. Thanks.
Chicken chili verde with bread rolls on the side.
I’m working longer hours this week, so … frozen chicken strips and bagged salad.
Wild mushroom frittata and a salad. I have these gorgeous mushrooms from the farmers market on Saturday and want to use them up while they’re nice.
Scrambled eggs because I have to get out the door very quickly this evening.
I made the NY Times braised white beans today, really good for mostly pantry ingredients/using up that bag of kale I had that was going to go bad. We’re doing burrito bowls tomorrow.
But I do think November is solidly soup season. My favorites are the NY Times turkey chili, NY Times chickpea pumpkin curry (another one where its great to throw in a bunch of spinach that’s about to be at the end of its usefulness), and the Cookie and Katie pasta e fagioli. Another Cookie and Kate classic in our house is the sweet potato and black bean enchiladas.
I’m combining the remnants of a taco bar into enchilada filling so we don’t feel like we’re eating tacos for the fourth straight meal.
Roasted pumkin and garlic lentil pasta bake.
Pork chops with apples and sage. Been excited to try it.
Salmon (baked), rice, and green beans (fried with crushed garlic), then brownies for pudding.
I’m hosting book club and they recently instituted this ridiculous rule that it’s still a potluck and it’s still at dinner time, but you’re not allowed to bring/supply anything other than desserts or hors d’oeuvres or wine. Apparently we had gotten into an informal routine where the hosts supplied an entree and that was discouraging some people from hosting? Anyway it’s super ridiculous but I’m making crockpot meatballs in chile sauce and grape jelly, and also tossing some Trader Joe’s veggie samosas in the oven.
What is a facet of today’s society that you have literally zero understanding of?
I’ll go first: crypto.
1. Crypto.
2.Funds of funds (and I specialised in investment management, working with funds of funds….they are literally just cross investing in each others funds).
3. Why we seem intent on entering a world war.
4. Why the US is bankrupt, but bailed out now profitable banks and funded Elon Musk and multiple social media companies.
5. Much about cybersecurity
Peptides
It’s not just “today’s” society but I’m a smart person in an intellectual job and I still do NOT understand how currency really works. People say things like “strong dollar” and “depeg the yen” and it may as well be hieroglyphics to me. It’s not for lack of trying.
I don’t understand the economics of advertising. I’ve seen the deals, I get that companies are willing to spend a gazillion dollars on it, it just doesn’t make sense to me how it actually is worth how much of the economy it’s propping up