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Checking In: TGIF | Leche Flan Adventures | A Most Wonderful Basis by Chanel


Connor made this note, which is supposed to say, “When you’re feeling sad and blue, find a friend to help you through.”

Hi, friend! Thank goodness it’s Friday. No seriously. TGIF! Been a long week.

I just finished a video interview with a beauty brand which I use and love… I think it went OK! I should be finding out more next Monday, so until then, please keep your fingers and toes crossed for me.

Anywho, all this preparation for video calls lately has reminded me of just how stellar Chanel Vitalumiere Aqua foundation truly is.

Most days I typically wear a sheer tinted moisturizer (Urban Decay Hydromaniac), but if I’m going to be on camera, then Chanel Vitalumiere Aqua is it!

Not only can I barely feel it on, ’cause lightweight is totally key, but it smoothes out my pores and evens out patchy-looking parts without appearing obvious. I’m wearing 50 Beige in this pic, which I set with a light dusting of MAC Mineralize Skinfinish Natural in Medium Golden. A *chef’s kiss* worthy combo!

I think I mentioned earlier in the week that I’m learning how to make a Filipino dessert called leche flan. It’s like a creme brulee, but without the crunchy top, and it’s typically served at Filipino parties and celebrations.

Leche flan has two parts. First, you make a caramel on the stovetop.

Don’t ask me why, but for some reason, this part is completely terrifying to me! I think it’s the fact that you don’t have a lot of wiggle room with making caramel, so you have to heavily rely on your instincts to know when it’s time to take it off the heat. Otherwise it’ll burn, baby, burn.

Plus, that ish gets hella hot! I can see myself burning a hand or a wrist quite easily in a caramel-related incident.

OK, so the caramel goes into the bottom of your ramekin. Ideally neater than I did here.

The second part involves making custard out of egg yolks, evaporated milk, condensed milk and a little vanilla. Then you strain it at least two times…

The custard goes into the ramekins, and then you steam them on the stove or in an oven. When a knife goes into the middle and comes out clean, they’re done.

After cooling down, you loosen the edges and then flip the ramekin onto a plate. You’ve gotta get all the juicy bits, too!

The result is a creamy, silky caramel custard. YUM.

Let’s see, what else has been going on? One of my New Year’s resolutions was to learn how to cook a few vegan dishes, and this was one I made for lunch early on in the week.

It’s garlic fried rice with stir fried potatoes, zucchini and edamame in a homemade teriyaki sauce — which is just equal parts sugar, soy sauce and water, sprinkled with ground ginger powder. It was pretty good, but next time I make it, I’m going to add cashews to bump up the protein.

I’m finally calming down from the excitement of my earlier interview and now ready to get the weekend started, like, right meow. LOL!

What are your plans? Doing anything fun?

Your friendly neighborhood beauty addict,

Karen

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