會飛的老鼠-- a Fictional Mouse-Butterfly Species by Lisa Ericson

Acrylic on Wood Panel,

The Beauty Kit

The compact professional Mini Pink Blow Dryer includes an ultra narrow concentrator nozzle for an easier blowout

Maintain the Mane Shampoo and Maintain the Mane Conditioner are enriched with Evening Primrose and Macadamia Seed to cleanse and moisturize

Perfect for dyed and damaged hair, Seven Day Miracle masque is the secret to silky, frizz-free hair

Achieve a voluminous and shiny blowout with the thickening Atonic Mist

No Knott leaves strands tangle-free with a softening blend of cold-pressed organic Argan and Macadamia Oils

Get the effortless texture and waves of post-beach tresses with a spritz of Surf Bomb

For use on wet or dry locks, the Detangler Brush glides through any hair type for a smooth finish

• A backstage mainstay at countless runway shows, Charlotte Tilbury's rich Mini Magic Cream instantly transforms dry, dull and even hungover skin for a luminous complexion (15ml/ 0.5fl.oz.)
• Enriched with antioxidants and Aloe Vera, Bamford's Geranium Hand & Body Wash cleanses and conditions the skin with notes of relaxing Lavender and uplifting Geranium (50ml/ 1.7fl.oz.)
• LAFCO's decadent, natural Chamomile Lavender Soap is packed with soothing scents and moisturizing proteins (130ml/ 4.5oz.)
• The foaming Radical Skincare Revitalizing Mask is fun to apply, and the hydrating, energizing formula leaves skin soothed and glowing (30ml/ 1.0fl.oz.)
• Brighten and firm skin while combating signs of aging with Jurlique's potent Nutri-Define Retexturizing Serum (15ml/ 0.5fl.oz.)
• Hourglass' silky, pore-minimizing Veil Mineral Primer creates a flawless base for perfect makeup and the oil-free formula repels water to keep your look fresh all day and night (5ml/ 0.16fl.oz.)
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優閒假日

Birds Made of Flower Petals and Leaves by Red Hong Yi

artist Janusz Grünspek creates scale replicas of everyday objects

小朋友玩意?還是大人玩意呢?!

paper sculptures

Belinda Rodriguez is a designer, illustrator, and paper artist living in Los Angeles who is doing wonderfully creative work that combines illustration with paper sculpture. Take a look at two recent series of one of a kind pieces, Inked and Split Personality.

Christian Louboutin Beauté Spring 2015 Collection

義大利香蒜醬 Pesto 製作方法

又譯青醬，是起源於北義大利熱那亞和利古里亞地區的調味醬，以蒜泥、九層塔和松仁，拌入橄欖油和起司製成。

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way

Ingredients

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can sub chopped walnuts)
• 3 garlic cloves, minced (about 3 teaspoons)
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor

Method

1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in some salt and freshly ground black pepper to taste.

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.
If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Sabrina's 敏感皮膚的友好Toners

Estee Lauder Perfectly Clean Multi-Action Toning Lotion ($25 for 6.7 fl oz) -- It's gentle but effective in helping clean the skin after your regular cleanser and there is a very soft exfoliating factor built in. it's good for my sensitive skin and doesn't dry the face out or leave a film residue.

The SK-II Facial Treatment Clear Lotion ($70 for  5 fl oz) -- It contains a mix of AHA and Pitera™which is unique to the SK-II skincare products. These help clarify the skin and exfoliate dead skin cells to help prep your skin for moisturizers or serums. This one is very gentle on the face and really works to clear up the skin. I had tiny little bumps on the cheekbones and this helps keep them away. It's refreshing and it leaves the skin feeling soft. There is a slight moisture feel left on the skin after you apply it but it doesn't feel like residue. It's gentle enough that it doesn't sting the skin even on days when the face is a bit tender.

Chanel Le Blanc Brightening Moisturizing Lotion ($67.50 for fl oz) -- This one is extremely gentle. It has a texture that is thicker than most traditional toners but still absorbs nicely into the skin with a cotton pad. It helps soothe the face and really does work to help with my acne scars. After using this for a few weeks my skin feels rebalanced and clearer. There is some hydration with this which is perfect for right now as my skin needs moisture and clarifying at the same time.

Kate Somerville Clarifying Treatment Toner ($26 for 5 fl oz) --  it really works to calm down the skin, especially if you have redness from irritation. It helped soothe areas that were tender from dry patches and acne. I do think it's a bit drying on the forehead for me, but it worked really well on other areas of the face. I've seen a difference on my cheeks and chin area with this. For toners that brighten the skin and help reduce irriration, I would say it's a toss up between the Chanel Le Blanc and Kate Somerville Clarifying Toner. The Chanel is better suited for normal to dry skin while the Kate Somerville seems to be clearly for normal to oily skin.

 By Terry Cellularose Hydra-Toner ($65 for 6.8 fl oz). --  It's designed for all skin types and I would say formula-wise this is really truly good for all skin types. It leaves the skin feeling refreshed and glowing and also works to shrink pores and remove any signs of dryness. I do think the rose scent is stronger in this compared to other By Terry products. I cannot use this in the evening because the fragrance interferes with my sleep. This one leaves the skin looking the most dewy/glowy without feeling greasy or any residue.






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http://www.thebeautylookbook.com/
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"Something hearty and warm."

Jalapeños are sliced thin and mixed with lime juice sweetened with agave. Ginger beer adds a nice warm spice, sparkling water evens everything out for a refreshing/spicy drink.



First we are going to boil water for the broccoli.
Choppin' broccoli. She's chopping! CHOPPING BROCCOLI.  Had to.

We get the broccoli water back up to a boil. Now we pour the polenta in a nice stream.
Lower the heat to medium. Stir. Stir stir. We cook it for 15-20 minutes.


Make sure your cheese is grated. I used a cup of each...but you know...the more the merrier.

Now we stir the butter and the milk into the polenta. This makes it extra rich and creamy.

After the polenta is nice and creamy, we stir in the pesto, broccoli and red pepper flakes.

Cook that down for a bit. We want to thicken it up again.
NOW CHEESE.  Stir it in. Let it cook for another few minutes while...

You poach an egg!

Spoon the broccoli pesto polenta into a bowl. Top with extra cheese and a few sprinkles of red pepper flakes.

Get that poached egg on top.
Poke it!!  Oh and drizzle with a little olive oil.

serves 4

• 1 cup polenta
• 1 teaspoon kosher salt
• 1 lb. broccoli florets
• 3 tablespoons unsalted butter
• 3/4 cup milk
• 1/4 teaspoon red pepper flakes
• 3 tablespoons pesto
• 1 cup grated pecorino
• 1 cup grated Parmesan, plus more for serving
• 4 poached eggs, for serving
• extra virgin olive oil, for serving

Boil 4 cups water withe salt in a medium sauce pan.  Gently place the broccoli florets in the boiling water, reduce heat to low and cook covered with the lid for 4 minutes, or until broccoli is cooked and just tender. Strain broccoli from the broccoli water and let it rest cutting board until cool enough to handle. Chop broccoli into small pieces and set aside.
Return the broccoli water to a boil and stir in the polenta in a slow steady stream. Reduce the heat to medium and cook polenta for 15-20 minutes, stirring constantly so the polenta doesn't stick to the bottom. You'll know when it's ready when the polenta starts to soften and thicken. Stir in the butter and milk and continue to cook for another 5 minutes. Polenta should be smooth creamy. Stir in the pesto and chopped broccoli followed by the red pepper flakes and both the grated Pecorino and Parmesan. To serve, spoon polenta into four bowls and top with additional grated Parmesan, and a pinch of red pepper flakes. Nestle a warm poached egg on top of each bowl of polenta a drizzle each egg with a little olive oil.





take a small head of butter lettuce and roughly tear small pieces.
Radishes are thinly sliced
Blood oranges are segmented.

Let's make the dressing
Most of the dressing goes on the radish/orange combo.


Let's put the avocados in.

serves 3-4
for the dressing

• 2 tablespoons toasted sesame oil
• 4 tablespoons rice wine vinegar
• 2 tablespoons blood orange juice
• 1 teaspoon black sesame seeds
• 1 teaspoon toasted sesame seeds
• heavy pinch sea salt

Combine dressing ingredients in a jar. Cover jar with lid and give dressing a good shake. Adjust salt according to taste. Set aside.
for the salad

• 3 blood oranges, peeled & cut into small pieces (reserve 2 tablespoons juice)
• 4 radishes, thinly sliced
• 1/4 cup cilantro leaves
• 1 head butter lettuce, roughly torn
• 2 avocados, chopped
• 1/4 cup slivered almonds

Place cut oranges and radishes in a large bowl. Add cilantro leaves and pour dressing on top, making sure to reserve a little for later. Give the mixture a good stir and add in the lettuce to coat. Transfer to serving platter and top salad with chopped avocados. Sprinkle the slivered almonds on top and drizzle the reserved dressing over the avocado. Season salt with additional salt to taste and serve immediately.

a cup of plain Greek Yogurt and mix it with a tablespoon of honey, the zest from one lime and a quick squeeze of lime juice


The potatoes are crispy perfection...spiced to the max with the smokey chorizo. The green pepper, onions and jalapeños have somehow added a nice sweetness to the hash while the eggs, cheese and cilantro are the fancy accessorizes needed to complete this dish.

First step is boiling the potatoes. We chop them up.

And boil them until just tender. Set aside.

Chopped onions, green pepper, and jalapeño.

Chorizo goes into the skillet.

After cooking for awhile we add in the onions, jalapeños, and green pepper.

Remove the chorizo from the skillet. Leave the fat in there. Add some olive oil and cook the potatoes.

To get them nicely browned stir them ever 5 minutes or so. Add a little bit of additional oil during this process.

Chorizo gets mixed in with crispy potatoes.

Make four wells.

Crack an egg in each. I cracked each one in a small mug and then placed them in.
You don't wanna crack a yolk by mistake...and if you do that will save you!

BAKED
serves 4

• 1/2 pound yellow potatoes, cut into 3/4- to 1/2-inch dice
• kosher salt
• 1lb.  ground pork chorizo
• 3-4 tablespoons olive oil, divided, plus more as needed
• 1/2 yellow onion, diced
• 1 jalapeño roughly chopped (seeds & membrane removed)
• 1 green pepper, cut into 1/2-inch dice
• freshly ground pepper
• 4 eggs
• 1/3 cup roughly chopped fresh cilantro leaves
• 1/4 cup shredded sharp cheddar
• 1/4 cup sour cream
• chopped tomatoes, for serving

Preheat oven to 375°F. Place potatoes in a large saucepan of boiling water. Cook until potatoes are just tender, about 5 minutes. Drain potatoes in a colander and set aside.
Meanwhile, place chorizo in a cast iron skillet with 1 tablespoon olive oil over medium heat. Cook, stirring and breaking up meat until some parts start to crisp, about 5 minutes. Toss in onions, jalapeño, and green pepper and cook with the chorizo until onions become translucent, about 5 minutes. Remove chorizo mixture, leaving fat in skillet and transfer to a bowl. Set chorizo aside.
Add 2 tablespoons of olive oil to the skillet. Add the potatoes and cook, stirring occasionally until potatoes are crispy browned on all sides, about 15-20 minutes. If you find any potatoes sticking add additional oil. Stir in the chorizo mixture, season with fresh ground pepper. Using a spoon make 4 wells in the chorizo hash. In a small bowl, crack each egg one at a time and transfer each to an empty well in the skillet. Place skillet in the oven and bake until whites are set, about 8-10 minutes.  Remove from the oven, sprinkle chopped cilantro on top. Serve with a a generous sprinkling of shredded cheddar, a healthy dollop of sour cream, chopped tomatoes and hot sauce. It's important to serve fast as the residual heat from the skillet will continue to cook the eggs.



For this snack, all you need is grated Parmesan and an oven (a toaster oven will work too!).  Line a baking sheet with silpat or parchment paper and spoon a few tablespoons of the grated cheese on top. Turn the oven to 400F and cook until crispy and brown. About 4-6 minutes. Parmesan crisps are a great substitute for crackers and they're even better served on top of salads. Totally gluten free and low carb too!



Slice the garlic!
Slice the jalapeño. Take out some seeds if you want to go easy on the heat.

Jalapeño and garlic go into a pan with a little oil.
We cook it for 30 seconds...until fragrant.


make our little carrot slaw:make our little carrot slaw:

Ground beef gets cooked. Parts are nice and brown and crispy. The jalapeño softens and a few of the garlic slices get nice and crispy.
Now we add in the chicken stock.  This moistens up the beef and imparts flavor.

Hello BASIL. I wish I had Thai Basil but not this time.

It wilts/softens and adds a nice fragrance to the beef.
 combine soy sauce, fish sauce, lime juice and sugar to make our soy dressing
Spoon out some rice.
made rice with rice cooker  and used a combination of coconut milk and some chicken stock instead of water.
It turned out great!


spoon some of the Thai Basil Beef over the coconut rice.

 pile on the carrot slaw and drizzle some of the soy sauce on top.
You could add a fried egg on top...or maybe some sriracha.


serves 4
recipe from Bon Appetit Magazine

• 2 tablespoons vegetable oil, divided
• 6 cloves garlic, thinly sliced
• 1 jalapeño, thinly sliced (take out the seeds if you want less heat)
• 1 lb. organic ground beef
• kosher salt & fresh ground pepper
• 1/2 cup chicken stock
• 3 cups fresh basil, decided
• 2 medium carrots, julienned & coarsely grated
• 2 scallions, thinly sliced (both white & green parts)
• 4 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• steamed coconut rice & lime wedges for serving

Heat 1 tablespoon oil in a lark skillet over high heat. Add garlic and jalapeño and cook until fragrant, about 30 seconds. Add beef, season with salt and pepper and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add broth and 2 cups basil leaves and cook, stirring until basil has wilted, about 2 minutes.
Toss carrots, scallions, 1 tablespoon lime juice, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in a small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve with lime wedges.
pile on the carrot slaw and drizzle some of the soy sauce on top.

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all pics and texts from http://www.shutterbean.com/
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