Avocado, coconut, oranges, grapes… Am I making a delicious smoothie?? Um, I wish, because I’m hongray right now, and, truth be told, my plumbing could do (haha) with a mega dose of fiber (TMI much?).
I’m reading the list of ingredients on a box of Axiology Beauty Lipstick, and it’s making my tummy rumble…
Ingredients
Candelilla Wax, Organic Avocado Oil, Organic Castor Oil, Organic Avocado Butter, Organic Grape Seed Oil, Organic Coconut Oil, Vitamin E Oil, Elderberry Extract, Sweet Orange Oil, Neem Seed Oil; May Contain: Iron Oxide, Mica, Titanium Dioxide, Manganese Violet
Axiology is a cool little company out of Bend, Orgeon, which is a town I visited many moons ago… What’s up, Bend!?
Anywho, they craft luxury organic lipsticks.
Yup, just lipsticks. And everything is vegan, cruelty-free, non-GMO and doesn’t contain any synthetic colors.
The first time I read the ingredient list on the box, my brain was oh-so-happy to avoid the dusty folds where all of my former college chemistry now hides, since I recognized a lot of the ingredients from cooking.
There are lots of edible-sounding things.
The ingredient list reads like a smoothie recipe at a posh juice place.
I dunno… I think I’m hungrier than I thought. If we were zombie apocalypsing (not a word) right now, and I desperately needed a boost, I’d grab one of these Axiology Lipsticks, put a little on my lips, then eat the bullet and keep running.
Side note: I totally forgot to watch The Walking Dead last night! What the what!!
Sheer-to-medium coverage
There are 22 shades, and they’re $28 each, which is right in line with Bite, NARS, Laura Mercier and Hourglass.
There are tans, browns, some funkier blues and purples (even a black shade that looks Robert Smith-y!), but you know me. I had to get all up in some nudes first!
Um…that sounded dirtier in print than it did in my mind. Whoops.
I’ve tried Identity, which is a pearly cool pink with a slight hint of lavender, and Devotion, a pearly rose tinged with brown, and if I just apply one layer, they’re a little sheer, so I like to build them up to medium coverage with two or three layers.
They layer well up to three layers. More than that and they start pooling in my vertical lip lines, but if it happens, I just pat them down with a finger.
Soft and creamy
The thing I love most about these lipsticks is how they feel! When I rub the bullet across my lips (I’m doing it right now with pink Identity), it feels like this one time I was cooking with coconut oil… You know those big-@ss jars you can get at Trader Joe’s?
My lips were drier than dry that day, so while my veggies sauteed in the pan, I grabbed a little coconut oil straight from the jar, and rubbed it across my lips.
Slippery and buttery — that’s how these feel.
The Axiology Lipsticks bullets are delicate, so be kinda careful with them, especially if you swatch one on your arm, because they break easily.
If you like your lipsticks slick and smooth, a la the MAC Cremehseens, I bet you’ll like these too. They feel lightweight and slick, so, consequently, they don’t last an eternity (about two hours tops). Expect to have to reapply after finishing your organic matcha tea.
Final verdict
The final verdict: Yes! I like how these feel, smell (they taste and smell like someone took a teeny, tiny mandarin orange and squeezed a few drops into the bullet), and how moisturizing they are, even thought they don’t last long on my lips. And I like how the ingredient list reads like something in a vegan kitchen.
Where to find them
You can find Axiology at select stores and online.
Birthday lasagna
CURRENTLY: looking for the best lasagna recipe ever!
I googled all weekend…
The reason I want a lasagna recipe is because of Connor’s first birthday in a couple weeks, and because I had a friend when I was in my 20s named Tanya who, instead of a getting a cake, would ask her mom to make her a special birthday lasagna each year.
Tanya always looked forward to her birthday lasagna, and I always thought that that was the coolest thing ever. So I’d like to do it for Connor. Hopefully she likes lasagna…
Anyway, I googled a bunch of recipes. Some of them have bechamel; some of them are very meaty and cheesy; some of them have spinach.
Surprisingly, I’ve only made one lasagna in my entire life, and that was the Best Lasagna Ever recipe by Pioneer Woman.
It was pretty darned good, but I felt like it was kind of heavy.
If you have a good lasagna recipe, I would to hear about it.
Your friendly neighborhood beauty addict,
Karen
Best lasagna ever IMO is this one: http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2
Thanks, Wiebke!
You gotta tell us which lasagna recipe you choose to make. I haven’t made lasagna in forever! Gotta look through my recipe cards for that.
xo
Try my recipe: http://thecatladycook.blogspot.com/2012/03/vegetable-lasagna.html?q=Lasagna
I’m so glad you reviewed these! My question is how long does the bullet last… if they’re super soft and you have to keep re-applying them, I wonder if you use up the product pretty quickly for the price and it ends up being kind of like an expensive tinted lip balm. I’m tempted to buy one or two, though, for obvious reasons! Ingredients and beautiful colors.
Hi Amy,
I’m guessing if you use the lipstick exclusively every day, perhaps 6-8 months?
I like my lasagna to be meaty and cheesy and my lipsticks opaque. As someone that usually cooks things like lasagna without a recipe I cant help you there, but my mom mixes carrots in the meat to make it lighter and I kind of like the extra chewiness it gets.
Yep, I definitely like the look and sound of these.
I make my own, I make a spicy meaty sauce and a cream sauce. I use veggies in the meat sauce and veggies in the layers, like alternate veggie and cheese layers. I usually use roasted veggies like onions, peppers, mushrooms. Eggplant and Zucchini are nice too.I make sure they are chopped fine or even blended with a little broth to make a veggie paste. You have to make sure not to use too much of that or you’re lasagna will be watery. I always use full fat ricotta, which is basically whey protein. Once the layers are assembled cook it on a lower heat for a little bit.
The two secrets are undercook the noodles so they will absorb some liquid from the sauces and veggies. Also, when it’s done cooking for the most part, top with your cheeses for the melty top part. I like to use a blend. Then brown it under the broiler and put chopped parsley on top. Also, make sure that your meat sauce has enough acid and zip to it or the whole dish is too heavy.
If you want to do spinach, wilt it and fold it into the ricotta or it’s a hot mess.