Mask of Magnaminty

June 18, 2013 at 8:40 pm | Posted in Beauty, Beauty Bloggers, Beauty Review | 6 Comments
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No longer do I have teenage angst, but I certainly still have teenage skin, an oily nose and bespotted chin and chest being its main facets. And let’s face it, Touche Éclat may deal with shadows, but covering zits not only looks stupid, but also makes it harder to get rid of said zits.

So, as you might imagine, I am often on the lookout for the next miracle product to rid my skin of its breakouts. And since Lush returned to Canterbury, I have also spent many a Sunday inhaling the unique, migraine-encouraging aromas of its products. Now I love Lush, but apart from its delicious Honey I Washed the Kids soap, I haven’t been too impressed with its products. I really admire what they do, of course, but I haven’t been wowed by a shampoo or foot lotion or whatever. That is, my friends, until I discovered the almighty Mask of Magnaminty. Behold its magnificence:

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I’ve been using Magnaminty for nine days now, and I’ve never been so impressed with a skincare product. I have hardly any spots on my face, and my chest is completely clear too. Even without using moisturiser afterwards, the mask leaves my skin smooth, and the peppermint oil has the effect of about twelve coffees, making me feel more awake than I ever have before.

So very well done, Lush. You have made this distinctly non-adolescent very pleased indeed that her skin has finally shed its teenage angst.

Pasta La Vista!

June 1, 2013 at 7:42 pm | Posted in cooking, food, Recipe | Leave a comment
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I’ve bored you with my bizarre pasta omelettes on a previous occasion, but hey, we all need reminding from time to time about weird eating experiences.

It’s simple: snip up your fridge-cold leftover pasta (tagliatelle on this occasion for me) using scissors, à la Nigella, mix it with eggs (say 1 per 25g pasta) and season (add dried/ fresh herbs if you wish). The lower the heat level you use, and the slower you cook your omelette, the better the result.

I also had a hankering last night for a sort of sophisticated mushy peas, the sort of consistency Hugh Fearnley Poshboy might call ‘smashed’. So I grabbed my stash out the freezer (everyone should always have frozen peas), boiled them up, mashed them slightly and mixed them with grated cheese. Nursery food at its finest.

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