Love My Omelete Ease, One Of The Best Kitchen Utensils I've Ever Bought.

Love my Omelete Ease, one of the best kitchen utensils I've ever bought.

Think it's time for a new one, though! Whisky, the egg on the handle, has lost almost all the color from his beak.

So I watched this easy Newspaper Nail Art tutorial the other day, tested it out, and it worked great! Then I thought to myself... "You know, self, they also print photos and art in the newspaper, in color! Do you suppose that would transfer as well?"

Apparently the answer is yes.

Quite like how grainy and subtle they turned out. If you look closely, you can actually SEE the pixilation.

Pro Tip : Use a light touch when putting on the top coat or the brush will rub off the newspaper ink! Example: my thumb in the second picture. And please ignore the bad paint job in general! I'm not great at painting and I was doing this in the dark, to boot.

All patterns taken from a photo of one of Shepard Fairey's wheat-pasted Wynwood murals - featured in El Sentinel

How To : Make Your Own Lipstick/Lipgloss

source | source

1) Petroleum jelly, however much you'd like 2) Scrape some old/used eyeshadows onto jelly until you get a color you'd like (I actually did this in a separate cell, and THEN mixed it with the jelly, so I could blend the colors thouroughly.)

If you want a gloss, use less eyeshadow. I noticed the matte colors also aren't as sharp, so use those. 

If you want a lipstick, use more eyeshadow, to the point where you start to think you've actually used a little to much. Glittery colors seem more highly pigmented. 

3) Add peppermint extract for flavor. (And tingle!) 4) Mix together 5) Melt in microwave 6) Spread into container. (I used a $1 e.l.f compact, and it was VERY MESSY, but totally worth it.) 7) Done! You've officially made your own lipstick.

Who can resist taking photos of rainy day flowers? Not I.

Apparently I'm just super into flowers right now?

Editing the brown spots outta these orchids was probably way more fun for me than it shoulda been.

...Is it my imagination or does the shadow on the yellow-faced orchid look like a man in a fedora? I'm getting serious Dick Tracy vibes here.

I love Dairy Free Ice Cream, it’s such an awesome and useful book, but I was so disappointed when I made the Classic Vanilla Ice Cream. I used cheap Vanilla Extract, so it was probably my own fault, but the whole batch tasted strongly of alcohol from the first bite to the last! The mark of a good batch of Vanilla Ice Cream is something that doesn’t require toppings to be palatable, and honestly I don’t mind going artificial to get there, and that is how I got here. Is propylene glycol safe to ingest? No idea, and honestly I don’t really care at this point, because this ice cream is DELICIOUS!

Ingredients: 1 can (13.5oz) Whole Foods 365 Coconut Cream 1 ½ cups Homemade Cashew Cream (approx 1:3-ish cashews to water) ½ cup Wholesome Granulated Allulose 1 Tbsp LorAnn Butter Vanilla Bakery Emulsion ½ tsp Xanthan Gum (optional)

Directions: 1) Place Coconut Cream in a sauce pan and heat until steam begins to rise, stirring constantly. 2) Add Allulose and continue stirring until fully dissolved. (I usually take it to a light boil, just to be sure) 3) Add cream/sugar mixture to a blender with all other ingredients and blend to mix. 4) Chill in refrigerator until cold (or overnight, which is what I usually do) and then process in your ice cream machine.