Lately I have been exploring the world of lipsticks from YSL and Mac to Covergirl and NYX. I recently purchased two NYX Matte Lipsticks and I love them! I bought Audrey and Sweet Pink. Sweet Pink is a little out of my comfort zone but I figure it would look amazing with a little black dress. The colors go on smooth and are very pigmented. My lips tend to be on the sensitive side, so before I do anything I apply vaseline then the lipstick. These are defiantly worth trying out and the best part is they are only $6. Now off to cook dinner!
I promise I have not abandoned my cooking adventures, I just have been repeating past recipes. 🙂 So bad I know, but some of them are so yummy!
Lately I have been experimenting more with makeup. Trying new brands, new products like lip stick, paint pots, primers etc. and I am having a blast! I watch Jaclyn Hill and Nicole Guerriero channels. Love them! Highly suggest you check them out, especially if you are like me and not to most adventurous with makeup.
I posted a photo to my instagram @kelkyd and below of one of my experiments. Just note that my version of experimenting is playing with neutral eyeshadows with a little glitter and pink lipsticks. Baby steps people, baby steps.
My family and I have routine group chats via text message. One of them was about my attempt at using tanning clothes unsupervised. I got the idea from my mom who has used them in the past, leaving her with sun kissed legs for the day. This lead me to believe it can’t be that difficult and that I should try them out. A few hours after using the clothes my legs looked like Tony the Tiger. I’ll admit it, I was a hot mess.
During our family chat my sister used the line from Wedding Planner, ” quarter cup of lemon juice, half a cup of salt,…scrub scrub scrub.” At that moment my life became a movie scene. So awesome! I cracked up and decided she may be onto something, hence the Do It Yourself lemon scrub recipe I recently posted.
What have we learned from this story ladies and gentlemen? Exfoliate before using tanning products, tanning wipes are not as easy as they seem and sometimes advice from movies are actually spot on. 🙂 Now go and enjoy the rest of your week and if you are as pasty as I am try and embrace it, tony the tiger legs are not that sexy.
Today I made my first do it yourself lemon scrub! It took about 5 minutes, after I used a grater to make my own lemon zest lol. I can’t wait to use it! Below the photo are the ingredients.
- 1 cup of olive oil
- 2 cups of sugar
- 1/4 cup lemon zest
- 1 mason jar, a pint size will work best
A little over 6 weeks ago I became a Starbucks employee. I am going through their RMT (Retail Management Training) program and I am loving every minute of it. So far, I have completed Barista, Shift Supervisor, and Assistant Manager training.
My manager and I devised a schedule that would allow me to work on the floor with the partners majority of the time. She encouraged me to ask questions, talk with the partners about their experiences with the company and customers. What do they love, is there anything they think we could improve on, etc. I was able to create an environment that encouraged open conversation and welcomed suggestions between my fellow partners and myself.
The ability to converse openly with one another is crucial to a productive, and positive environment. This style of management and education is one that I will bring with me wherever I go, and encourage others to do. We learn so much from one another and are able to improve everyday operations by talking openly.
Six weeks later
Six week later, I was launched as an Assistant Manger and placed in a new store. This week was my first week and it has been a “hit the ground with your feet running” time. I love it. Every day I enter the store I know that today I am going to learn something new, work with people who are truly amazing and love what I do. The key here my friends is passion.
When customers ask me what I plan to do with my life, or when do I finish school? I respond with a huge smile saying this is what I want to do, and that I will be pursing a graduate degree in a few years with the help of my company.
Love what you do
I wanted to work for an amazing company who has a passion for it’s partners, customers and the communities that surround it, and I have been fortunate enough to find one. When I look into the future I see myself still working for Starbucks. I may not still be an assistant manager but I know that this is my career and my passion. Why on earth would I let it go?
Happy Summer!!! July is my birthday month, therefore it is the best time of the year. 🙂 This year I turned 25 and entered into the “I can rent a car” crowd! WOO! I ended my 24th year of life on a good note, with a new job (that I love), expanded food pallet, and an overall healthier life style. Enough about me though! Below you will find a yummy recipe from Skinnytaste.com. I have made it a goal to venture out there and try other websites for future recipes because SkinnyTaste.com has dominated my website. 🙂
This dinner was quite simple to make, and I think it can be expanded with adding even more veggies. Possibly mushrooms and carrots? I’m not sure, but its ok to get crazy with the veggies because they are so darn good and healthy. Check out the recipe below and if you have any questions let me know! Also, if you get a chance to make it let me know how it turned out, and if you added your own little twist on the recipe.
- 1 lb baby red potatoes, cut in half or quartered
- 2 tsp oil
- 1 tsp kosher salt
- fresh ground pepper
- 14 oz Italian chicken sausage, sliced 1-inch thick
- 1 large onion, chopped
- 4-5 cloves garlic, smashed with the side of the knife
- 1/2 orange bell pepper, diced into 1-inch squares
- 1/2 yellow bell pepper, diced into 1-inch squares
- 1 red bell pepper, diced into 1-inch squares ( I skipped this since I have a red pepper intolerance)
- 2 tsp fresh rosemary
- 2 cups zucchini, 1/2 inch thick and quartered
- Place oil and potatoes in a large, non stick skillet with tight fitting lid on high heat
- Season with garlic powder, salt & pepper
- Once the skillet gets hot and begins to sizzle, reduce heat to low and cook with a tight lit on for about 20-25 minutes
- Shake the pan occasionally tp prevent the potatoes from burning
- Remove from heat and let them sit for 5 minutes without removing the lid
- Set potatoes aside
- Add the sausage to the skillet and sauté on medium- low and cook, stroll occasionally until browned but not quite cooked through, 10 minutes
- Season chopped veggies with salt and pper
- Add onions, peppers, garlic and rosemary to the skillet and mix.
- Continue cooking, stirring occasionally until onions and ppers become slightly browned.
- Add zucchini and cook for 5 minutes.
- Add potatoes back into the mix
- Season it to your liking
**I used the oven instead of a skillet. I put the temperature at 375*F and baked the potatoes for about 15 minutes. ( I prefer them a little tougher) Once they seemed tender I added the sausage and veggies.**
Servings Breakdown: 4 servings- info on servings is below
- Size: Little over 1 3/4 cups
- Calories: 326
- Fat: 11g
- Protein: 23g
- Cars: 33.5g
- Fiber: 5.3g
- Sugar: 5g
- Sodium: 897mg
Happy sunday everyone! Today’s recipe is from Skinnytaste.com. Yes, I know I keep using this website but this recipe was done by a guest blogger from ThePickyEater.com. It was so good, a little light but perfectly portioned. The recipe only takes about 25 minutes, but mine took around an hour. The author used a microwave to bake the potatoes where as I baked them in the oven so the potato would have some caramelization taking place. SO GOOD!
Leftovers side note:
Of course I save all left overs to take to work for lunch or as dinner during the week. The only thing I suggest is to keep the potatoes and the mixed veggies separate until you prep your lunch or dinner.
I hope you enjoy this recipe! Happy Eating!
- 4 medium sweet potatoes
- 1/2 cup fat free greek yogurt
- 1tsp taco seasoning
- 1tsp olive oil
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tsp chili powder
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp cumin
- a pinch of salt
- 1-1/3 cups canned black beans, rinsed and drained
- 1/2 cup mild or spicy salsa
- 1/2 cup reduced fat Mexican cheese
- 1/4 cup chopped scallions or cilantro
- Heat oil in a medium pot over medium head
- Add peppers, onions, chili powder, paprika cumin and salt. Cook until onions have caramelized (5 minutes)
- Add black beans, stir to combined heat through ( 5 minutes)
- Poke holes in the potato with a fork, cook on your microwave’s potato setting or soft until cooked through (8- 10 minutes on high)
- If you want to use a oven, bake for about 45 minutes on 400*F
Servings Breakdown: 4 Servings- info on servings is below
- Servings: 1 potato
- Calories: 307
- Fat: 5g
- Carb: 53g
- Fiber: 10.5g
- Protein: 15g
- Sugar 1g
- Sodium: 312mg (without salt)