Floating, Sinking, Drowning. 

That feeling. You’ll know if you’ve felt it. When someone touches your arm or your knee or your cheek, it’s instant. Electricity, lightning, sparks, energy, fireworks.  Whatever it is, do you remember when you last felt it? Do you remember who made your skin dance? Who made you weak at the knees? Who was it? 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Getting over you has been like drowning when I just learnt how to swim. I got used to being able to keep myself afloat, you held me up. Then the next day, it was like you tied rocks to my feet and pushed me in. As I started to sink I saw you giving swimming lessons to someone new, someone just as unsuspecting as I had once been. As I sunk deeper and deeper I wondered how long till she started sinking too. 

Holy Guacamole! 

Hi, hey, hello! I’m working on a few more in depth entries but for today I decided to share my quick and very tasty guacamole recipe with you all. I make this all the time and everyone loves it. 
Ingredients: 

  • 3 avocados 
  • 1 red onion 
  • 2 tomatoes 
  • 1/2 lemon 
  • Salt & Pepper 
  • Corn chips (for dipping) 

Method: 

  1. Scoop out your ripe avocados into a medium sized bowl. Make sure they are ripe enough to mash. 
  2. Cut up the onion, slightly chunky. Normally I cut half first to see how much I need then I always end up adding 3/4 of the onion. It’s really up to individual taste. 
  3. Cut up tomatoes, chunky and add to the bowl. 
  4. Mix/mash ingredients together and then add a squeeze of lemon juice (be sure to catch the pips!) and the salt/pepper. 
  5. Taste. Make sure the ratios are right. Then serve with your favourite corn chips or plain crackers. 

If you prefer a kick you could add some Mexican seasoning or if you prefer less onion taste I have added spring onion in the past to make it more mild. Have fun with this basic recipe, it’s really like a base and then you can add whatever you like! 
Let me know if you try this! Or if you add more of your own flavours. 
Until next time. Talk soon x 

Make Up Routine: A Night Out. 

Hi, hey, hello! I hope your weekend was well spent. Maybe you even played some songs from my weekend playlist in my previous post! Either way it is that time again, new entry time (yay!) Today’s entry has been voted for by my Twitter followers. It is detailing my make up routine. So if I was going out for drinks or dinner this is what I’d do, make up wise. 

I am in no way, shape or form a professional make up artist. This is all for fun! I have only actually been getting into make up in he last 6-12months and really trying to learn new techniques and looks. So this is how I do my make up, it might not be “correct” or on trend. I think you can’t really make mistakes in make up it’s art, it’s an expression of self. It’s so fun to just zone out and create something beautiful. 
Step 1: 

I normally do my eyebrows first. So I use my Revlon ColourStay eyebrow pencil in the shade 210 Soft Brown. I normally struggle with matching them but I eventually get there! Then I use my BYS Concealer Duo in the shade Sand Beige. I put it around the edges of my brows to give them a clean finish. I blend it in with an eyeshadow brush, my finger or pointed end of my blending sponge. 

Step 2: 

Then I prime my face with my Australis Primer “The Original” I only use a small amount all over. Then I use my blending sponge to apply my liquid foundation. I use Designer Brands Age Revive Foundation in the shade Classic Ivory (which if I’m honest is about half a shade too dark for me) I blend it in all over. Even a little on my ears so they aren’t pale. I then use my BYS Foundation brush to go over with a powder foundation by Covergirl in the shade 230 Classic Beige. This helps set my face as I don’t have translucent powder at the moment to “bake” my face. 
Step 3

I normally do my eyes after that. I have been using the Urban Decay Naked 3 pallet that I borrowed off a friend lately. I love all the pink tones. I also used my Maybelline The Nudes pallet for this look. In the picture below I’ll let you know which shades I used from these pallets. I also used my On The Glow Sportsgirl highlighter pallet for in the inner corners of my eyes and on the lid with the shade Bronze. I use a Maybelline mascara in black. 

Step 4: 

For my lips I used a mixture of different lipsticks I have to make a nice pink/brown nude. I mixed Revlon in 671 Mink, Australis Matte Lip Cream in Hon-O-Loo-Loo & Designer Brands Savvy in Raise The Roof. Adding the matte lipstick with the other two helps it set. I like matte liquid lipsticks for most looks so I can guarantee it won’t smudge or move while I’m drinking etc. 
Step 5: 

Usually if I had setting spray I would spray it at this point as my look is finished! 
Now I know I don’t bronze, contour, bake etc but this is just what I have at the moment. I keep adding and taking from my collection whenever I can. 

I am in the process of using up all the make up I have and when they need replacing making sure everything is cruelty free and vegan. 
This is the finished look: 


Before & After: 


I hope you all enjoyed this fun little entry. I have a more serious one planned soon it’s just taking a while to write. Thank you for the patience and support! You all make this even more fun. 
Got any tips or tricks? Please let me know in the comments! 
Until next time. Talk soon x

Kale Rice & Garlic Soy Chicken? Yes please! 

Hi, Hey, Hello all! Firstly welcome Winter, I am so very happy to see you. How lovely is this cooler weather? Secondly, sorry for the late upload. My internet access is few and far between lately so I am uploading when I can. I though I’d share a really easy, quick recipe for my Kale Rice and Garlic Soy Chicken! I made this the other night when I couldn’t think of what to have for dinner! I found some drumsticks in the freezer and some frozen kale as well. So here’s what I created: 
Ingredients:

  • White rice
  • Frozen kale 
  • Vegetable stock 
  • Salt 
  • Chicken (I used drumsticks but you could use your own choice of meat for this!) 
  • Soy sauce 
  • Minced garlic 
  • Olive oil 
  • Tarragon 

Method

  1. Firstly I defrosted my 6 chicken legs. Then placed a medium sized pan on the heat. (Pre heat oven to 200-210 degrees Celsius) I put in a splash of olive oil and placed all 6 legs into the pan. The heat should be on med/high so that they get a nice brown colour and crispy skin. 
  2.  As the chicken is browning I made up the marinade. I mixed 1-2 tablespoons of minced garlic with 4 tablespoons of soy sauce and a splash of water. I also added dry tarragon because I think it goes well with chicken. Mixed well and spooned the mix over the golden brown chicken. 
  3.  Then popped the legs into the oven uncovered so the garlic would get golden. 
  4. Whilst the chicken cooks, it’s time to make the rice. Now depending on how much rice you’re making, I use the 1 to 2 method. 1 cup of rice to 2 cups of water. Just adapt that to your own quantity. Then I added 2 tablespoons of vegetable stock & a sprinkle of salt to the rice and water. Then once the rice is boiling I added 2 little blocks of frozen kale. 
  5. Once the rice boils for a minute of two turn it down and stir every 30 seconds or so. Until all the stock is absorbed and the rice is cooked perfectly. Don’t be scared to add more water if you need to. 
  6. The chicken will take between 35-50mins in the oven to be fully cooked. Turn them half way and spoon over the excess sauce.
  7. To serve place a mound of rice on the plate or into a bowl and add your chicken legs on top. 


 This was a quick and simple dinner for me. Super filling and satisfying. You can use whatever meat you want (or have meat free with tofu or roasted vegetables) and swap kale for spinach if you wish. I was surprised at how yummy this actually was! I live on a pretty tight budge so simple meals like this that allow for left overs are a winner in my house. Speaking of left overs, the next day for lunch I heated up a pan, put the rice in and heated it through then stripped 2 chicken legs of the meat to stir through and I had a quick lunch! 
Today’s gratefuls are: 

  1. I’m grateful for my sisters for always being there for me. It’s tough not having parents to guide you in person and I struggle with that. My dad guides me over the phone but it’s not the same. Which isn’t anyone’s fault it’s just the way it is. I’m grateful for them for always trying to help me through things whether they’re trivial or not. 
  2. I’m grateful for the food in my fridge and my ability to whip something up from scratch to feed myself. This is one of the best things I’ve learnt. I’d be lost if I couldn’t cook. 
  3. I’m grateful for fresh air, clean water, clean clothes and my everyday freedoms. I live in a country which is very safe compared to some other places in the world and that is something I’ve never taken for granted. With all the the sadness and death around lately I am thankful for mine and my families safety. 

My thoughts and prayers are with everyone effected recently by terror attacks, the ones reported and the ones not. Let love win, always. 

I hope you’ve all enjoyed this quick recipe entry. I love sharing what I’m making with you all! Thank you for the continued support and love. You’re all amazing. 
Until next time, talk soon x