Hello, good friend! Thank goodness it’s Friday. No critically. TGIF! Been an extended week.
I simply completed a video interview with a magnificence model which I take advantage of and love… I believe it went OK! I must be discovering out extra subsequent Monday, so till then, please hold your fingers and toes crossed for me.
Anywho, all this preparation for video calls currently has jogged my memory of simply how stellar Chanel Vitalumiere Aqua basis really is.
Most days I usually put on a sheer tinted moisturizer (City Decay Hydromaniac), but when I’m going to be on digital camera, then Chanel Vitalumiere Aqua is it!
Not solely can I barely really feel it on, ’trigger light-weight is completely key, but it surely smoothes out my pores and evens out patchy-looking elements with out showing apparent. I’m sporting 50 Beige on this pic, which I set with a light-weight dusting of MAC Mineralize Skinfinish Pure in Medium Golden. A *chef’s kiss* worthy combo!
I believe I discussed earlier within the week that I’m studying easy methods to make a Filipino dessert referred to as leche flan. It’s like a creme brulee, however with out the crunchy prime, and it’s usually served at Filipino events and celebrations.
Leche flan has two elements. First, you make a caramel on the stovetop.
Don’t ask me why, however for some motive, this half is totally terrifying to me! I believe it’s the truth that you don’t have plenty of wiggle room with making caramel, so you must closely depend on your instincts to know when it’s time to take it off the warmth. In any other case it’ll burn, child, burn.
Plus, that ish will get hella scorching! I can see myself burning a hand or a wrist fairly simply in a caramel-related incident.
OK, so the caramel goes into the underside of your ramekin. Ideally neater than I did right here.
The second half entails making custard out of egg yolks, evaporated milk, condensed milk and just a little vanilla. Then you definately pressure it at the least two occasions…
The custard goes into the ramekins, and then you definitely steam them on the range or in an oven. When a knife goes into the center and comes out clear, they’re accomplished.
After cooling down, you loosen the sides after which flip the ramekin onto a plate. You’ve gotta get all of the juicy bits, too!
The result’s a creamy, silky caramel custard. YUM.
Let’s see, what else has been happening? Considered one of my New 12 months’s resolutions was to learn to prepare dinner a couple of vegan dishes, and this was one I made for lunch early on within the week.
It’s garlic fried rice with stir fried potatoes, zucchini and edamame in a selfmade teriyaki sauce — which is simply equal elements sugar, soy sauce and water, sprinkled with floor ginger powder. It was fairly good, however subsequent time I make it, I’m going so as to add cashews to bump up the protein.
I’m lastly calming down from the thrill of my earlier interview and now able to get the weekend began, like, proper meow. LOL!
What are your plans? Doing something enjoyable?
Your pleasant neighborhood magnificence addict,