Recently added to the rapidly growing list of ways I’m turning into my mother (a list that also includes hits like “#25: Washing bars of soap so they look nice and clean in the soap dish” and “#18: Writing lists for everything”) — “#37: Putting bags within bags.”
My mother is notorious for doing this. 🙂
At any given moment, there are at least five or six smaller bags inside her purse, each dedicated to storing something different, like medication, snacks, office supplies, first aid, gadgets…
And wouldn’t ya know it? Slowly but surely, I’m going that route.
Never mind that the roomy Poverty Flats Perforated Satchel I’ve been toting around already has three deep pockets on the sides (what is it with me and deep pockets lately??), I’m also putting other bags inside it…
…like the new $34 MAC Temperature Rising Makeup Bag, which has been holding some of my beauty booty essentials.
This slim zippered bag looks deceptively small, but it actually fits a ton of stuff.
Things I need quick access to go in the front pocket — iPhone, tubes of gloss, stuff like that.
And I put everything else, like the products I use for touchups, in the main pocket.
Overall, the bag’s surprisingly roomy. It’ll fit an iPhone, two tubes of gloss, a lipstick, blush, bronzer, an eye shadow palette, two shadow sticks and an eyebrow pencil.
Not bad.
It also seems pretty sturdy, and it’s a good shape, too, slipping right into most of the purses in my collection.
The only thing I’m not overjoyed about is the material, a shiny polyurethane. Sure, it’s durable, and the metallic bronze color flashes black as it moves in the light, which is kind of cool, but if I happen to touch it after applying lotion or another cream product, it’s fingerprint city to the max.
Not a huge deal for me, since it’s easy to wipe clean, but it might be something to think about.
PRICE: $34
AVAILABILITY: Limited edition and part of the new MAC Temperature Rising collection available now at MAC counters, stores and online
MAKEUP AND BEAUTY BLOG RATING: B+
Cilantro?
More stuff from the farmers’ market!
Along with that purple cauliflower, I also grabbed some cilantro and basil.
The basil, I already know what I’m gonna do with. Pasta and pesto, done. But the cilantro, I’m not sure about yet…
I’d planned to use it in a salad and maybe a rice dish, but I don’t know. What else?
Got any ideas?
Seems like cilantro is one of those controversial herbs that people either love or hate. I love it, most of the time.
I hope you had a good day today. Tomorrow’s Friday, babe! The weekend’s almost here.
Your friendly neighborhood beauty addict,
Karen
I’m guessing cilantro is similar to coriander? You could try to make Chipotle’s like and coriander rice? It’s my favourte! There’s a recipe floating around Pinterest I think.
Ohh I also saw on Ponterest that if you have leftover herbs you can freeze them in I’ve cube trays with olive oil. I tried that with leftover thyme an if was yummy the next day with a pasta fry.
It’s the same thing 🙂 I think in America we call it cilantro and reserve the term coriander for the spice while outside America it’s coriander for the leaves and coriander seeds for the spice.
I love Tomyum with lots of cilantro, but you’ll never finish a bunch that way. For that I would blitz cilantro with (shelled & cleaned) shrimp and/or any white fish, egg, ground white pepper, and oyster sauce in a food processor until it’s mousse-like consistency then use it as a filling for wonton :-)~ You can then serve them in a soup with bok choi or Chinese broccoli (gai lan) or with spicy & tangy sauce sichuan style.
What a cute little bag!
I don’t like cilantro, my hubby loves it! Did you know that whether we like cilantro or not is genetically determined?
I knew that because I hate it LOL. People find it strange when someone of Mexican descent doesn’t like cilantro but I’ve never liked it.
Hahahahahaha!
Oops. That was too loud. And meant for the route you follow. I do the same with the soap bar… eh. 🙂
That bag is nice but I find it a little expensive, here it’s $41.00 🙁
I love cilantro in a tuna and garbanzo beans salad drizzles with evoo and lemon juice. Fast, just drain a can of each, add a little green onions, cucumbers and whatever stikes your fancy. With a piece of pita bread, quick delicious lunch! 🙂
I’m one of those people who absolutely loves cilantro! I even eat it just by itself but two of my other favorite ways to eat it are in a garbanzo bean salad like icaria suggested or stirred into a mashed-up avocado for a quick, easy take on quacamole.
*sigh* I love that quad.
my mom uses cilantro in the following:
-cooking beans
-chopped up in scrambled eggs
-salsa or pico
-for tacos (sans pico)
-marinating any veggies or food for grill
hmm can’t remember the rest but pretty much its good for anything!
let u know what fun stuff u come up with 🙂
I like cilantro in black bean quesadillas (from Budget Bytes’ recipe!). You can also put it in bruschetta. However, my family almost never eats cilantro, since my mom gets a really bad reaction from it.
I’m not a cilantro fan… it tastes soapy to me.
I absolutely despise cilantro. They refer to it as coriander in Melbourne. I hope my taste buds will eventually learn to love it.