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.
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.
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.
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.