dying over the fresh new flats for Spring, especially anything in silver and gold.
My daughter’s at this stage where she loves dressing the same as me, so I was delighted when I found two pairs that are nearly identical.
Hers: Old Navy. Mine: Target.
We’ll wear them around the house until it’s nice enough to wear them outside.
What’s on your wishlist for Spring?
Oh my gosh you have to make these crackers. They’re just like those fancy raincoast crisps. Maybe even better.
They’re twice-baked like biscotti, but also delicious once-baked and cut into thick slices as a loaf.
fig&honey for the recipe.
Try it and let me know what you think!
I love trying makeup products, and two of these are magical miracle-workers.
“They’re Real!” mascara by Benefit will give you the longest, thickest lashes you’ve ever had. I’ve been using it since I saw it rated #1 by
Chatelaine readers a few years ago.
The makeup remover and the lip gloss were in a makeup bag a girlfriend gave me for Christmas and the remover has been such a lifesaver! I’d always used baby oil to take off my mascara but it had been irritating my eyes. Lancôme’s BI-FACIL double-action eye makeup remover is wonderfully gentle and effective.
Lancôme’s Juicy Tubes lip gloss has great shine and just a hint of colour, which I like. And it’s not too sticky, as so many glosses are.
Other favourites: The Body Shop’s tea tree concealer; CoverGirl cheekers blush in iced cappuccino; and Marcelle hypo-allergenic liquid eyeliner pen in very black.
What are the must-haves in your makeup bag?
This recipe seems a bit quackers, but believe it or not (believe it, I say!) it really does work.
All you need is two cups of ice cream, two and a half cups of self-rising flour and a little faith.
(Okay so technically that’s three ingredients. But whatevs.)
What flavour of ice cream will you try? Apparently any flavour will do. We tried butterscotch sundae.
You’ll want to let it melt a bit so it’s soft enough to stir without too much heft.
Preheat your oven to 350 degrees F and mix the flour and ice cream into one cold, sticky dough.
Pour into a greased loaf pan (mine’s seen better days) and bake for about 45 minutes.
Well wonder of wonders, you’ve got yourself a loaf of bread!
Albeit a very small one. Ours didn’t rise very high as you can see, and had the taste and texture of a scone.
Everyone had seconds, so it passed the taste test.
But will it pass yours? Try it and let me know!