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Monthly Archives: February 2015

Lips!

16 Monday Feb 2015

Posted by fivenineteen in Uncategorized

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creativity, joy, lipgloss, lipstick, MAC, makeup, obsessions, Sephora, Tom Ford

TomFordBBLipSmackerWow!  It’s been awhile since I’ve done a post about the joy of makeup…and while I’ve always enjoyed experimenting with all kinds of makeup (Sephora = fivenineteen’s Crack Cocaine) I’m going through a renewed obsession with makeup.   Joyfully.  Seriously, how fun is it to go as crazy (or conservative) as you like and then *presto* you just wash it right off and start again.  Change your mind?  Make a goofup?  No problem.

It’s been almost 5 months since starting my new job in downtown Seattle – wow!  And I’m pretty much used to the routine now.  Getting up about an hour and a half earlier than I used to.  Driving a couple minutes to a park & ride lot and hopping on a bus downtown.  Getting more dressed up – no more jeans and hoodies 5 days a week.  See my Urban Style post for more on what I’ve been up to in the wardrobe department!

I’m taking a lot more time now putting on makeup and really getting it polished before heading out the door to work.  Just an extra 5 minutes or so makes a HUGE difference.  And I’ve realized those extra minutes getting my lips looking great gives me a huge mood boost too!  I used to just slap on some lipstick and maybe some lipgloss and hurry out the door, but I didn’t really pay much attention to what I was doing.  And I knew it would probably be worn off after a couple cups of coffee and a few swigs from my water bottle.

Now, my friends, I’m completely obsessed with lipsticks and lipglosses and am having a blast rediscovering my current collection and finding others to play around with.  [Le Sigh, if only my lips were something to write home about, a la Angelina Jolie or others blessed with beautiful, full pouts.]  Sadly, my thin lips are just that, thin…and I have to be careful when applying deeper shades on my upper lips.  If I “miss” it looks like crap.  Ugh.  Not much real estate to work with there I’m afraid.

While I’m good to go with a Bonne Bell Lip Smacker when I’m just running errands on the weekend or not doing anything super special (OK, not in the Dr. Pepper flavor you see above, but anyway, there aren’t too many makeup products I’ve used faithfully since, gulp, 1978), if I take a little more time with my lips during the workweek or before going out on a date I feel a lot more polished.  And happy.

Exhibit A:  Tom Ford lipstick.  OK, that pic got posted a few paragraphs up but take a look.  And drool.  This stuff is freaking fantastic, everyone.  Creamy and stays on without getting dry.  Makes me feel sexy as hell when I put it on.  Does $50 seem like a lot for a lipstick?  Heck no when it’s this good.  Find it at Nordstrom (sadly not at Sephora).  My favorite shade is Deep Mink.  It’s a wonderful, deep taupey-y pink.  And I know it won’t be my last.

I love topping my lipstick with a gloss.  Cdazzleglassheck out MAC’s dazzleglass.  Sure, they’re a little glittery but they are definitely not over the top  – they’re perfect for work and you won’t look like you’re gong out clubbing  (not that there’s anything wrong with that!).  A few years ago these were limited editions and only available during the holidays, but thankfully MAC made them permanent – hooray!  I’ve had a few last me several years in fact!

Or try MAC’s Plushglass.  There’s something fun and seductive about the vanilla scent as well as the slight plumping effect you’ll experience with these.  Smells great, looks great and gives my thin lips a boost?  Yes, please.  I just picked up Full for You and Wet, Wild Wonderful.  And I have a tube of Oversexed I’m still working through.

Seriously, people, how can you NOT go out the door with a huge smile on your face thinking, “Wow, my lipgloss is called Oversexed.”

Nice.

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More Vegan Goodness! Walnut, Avocado and Pear Salad with Marinated Portobello caps and Red Onion

08 Sunday Feb 2015

Posted by fivenineteen in Uncategorized

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avocados, Oh she glows, recipe, salads, spinach, vegan

SaladAh, no worries, everyone.  Don’t get overwhelmed or weirded out by that long salad recipe title!  It’s PACKED with yummy goodness and if you’re the slightest bit skeptical about vegan recipes or wondering whether a salad can truly be a meal in itself…well, give this one a whirl and you’ll be convinced!  The mushrooms pack a good dose of protein, and the avocado provides healthy fats we all need (as do the walnuts).  Add in some buttery pears, dark leafy greens (I prefer to serve this over a bed of spinach leaves) and a vinaigrette so easy to prepare and you’ve got a fabulous meal (or two, if you’re cooking for one as I typically do!).  The mushroom and onion will keep in the marinade in a Tupperware in the fridge for a couple days.

This all comes together quickly – I promise!  First…the vinaigrette:

Vinaigrette

    • 1/4 C (60 ml) apple cider vinegar
    • 3 T (45 ml) flaxseed oil or extra virgin olive oil
    • 2 T (30 ml) balsamic vinegar
    • 2 T unsweetened applesauce
    • 1 T (15 …ml) pure maple syrup
    • 1 1/2 tsp (7 ml) Dijon mustard
    • 1 clove garlic, minced
    • 1/4 tsp (1 ml) fine-grain sea salt, to taste
    • Freshly ground black pepper

Whisk all of your ingredients together in a small bowl and voila!  Or just plop them all in a mason jar, screw on the lid, and shake it up!  Super quick and easy.  [I didn’t have any applesauce on hand and it’s still awesome without it.]

Now…the Salad! Serves 2

  • 2 large Portobello mushrooms
  • 1/2 red onion, finely sliced
  • 1 batch of the vinaigrette (shown above)
  • 1 5 oz box (142 g) mixed greens (I prefer loose leaf spinach, but any greens will be just fine)
  • 2 ripe pears, peeled, cored and chopped
  • 2 avocados, pitted and chopped
  • 1/3 C (75 ml) walnuts, toasted

Gently rub the outside of the mushrooms with a damp towel to remove any debris.  Remove the stems by twisting the stem until it pops off; discard it or freeze for another use, such as stir-fry.  With a small spoon, scrape out and discard the black gills.

In a large bowl, combine the mushroom caps, onion and half of the balsamic vinaigrette.  Toss until fully coated.  Marinate the mushrooms and onion for 20-30 minutes, tossing every 5-10 minutes.

Heat a grill pan over medium-high heat.  Place the mushroom caps and the onion on the pan and grill for 3-5 minutes per side, until grill marks appear and the vegetables are tender.  Reduce the heat if necessary.  Remove the pan from the heat and set aside until the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.

For each salad, place a few handfuls of the mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.  Drizzle the salad with some of the remaining vinaigrette and enjoy!

This recipe is vegan, gluten-free, soy-free, refined sugar-free and grain-free.

Buon appetito!

From the Oh She Glows cookbook, by Angela Liddon

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