Fun Fact for you all: what I did not know was how to spell “cornucopia”, or as we know it, the tagline of my blog.

That above little tidbit is pretty much the reason I started this blog. I know a LOT of things. Like many. But for every random, deeply researched, outlining (and sometimes life saving!) fact I know, there are about 10 very basic, almost embarrassingly simple things that I just can not ever remember (like the spelling of a word I wrote down every year from kindergarten ’til 6th grade on Thanksgiving).

Naturally, no one is going to believe the person who took 12 years to learn “example” never, ever is spelled with an “s” (ex + sample = example? It just made more sense my way) is going to know how to successfully teach English as a foreign language to 600 pubescent students whose former U.S. ambassador lives in a pineapple under the sea.

But I do know how! And I did do it, I swear. And I have continued to do it on and off professionally for years. Please, believe me!

But this problem is much much more than spelling abominations.

It is also remembering things, like words or names, which is bad…in job interviews. Like when I wanted to tell the interviewer that I interned and later was hired by the guy who secured one of the largest marine habitats, second only to Australia’s coral reef coastline. Only, that is exactly what I said, “The guy who…” because I could not remember his name, or the actual name of the strip of coastline he saved (somewhere along the coastline of California, where I had been living at the time for about 4 years or so) even though — true story — he was suffering from brain damage that left his short-term memory impaired. So much so that the beginning of every meeting began with the story of how he mobilized the public to go scuba diving at the Cannery Row in Monterrey, CA and fish up all the garbage at the bottom of the shore and dump it on the street for all the tourists to see the extent of emergency all the fishes were under.

And yet, I cannot for the life of me remember his name.

But it is true, that did happen, and I did write a beautifully detailed volunteer integration plan for him that ultimately got me a job offer (in a time before the apocalyptic, economic job crisis were skills and credentials where bartered for money and benefits). Unfortunately, no hiring manager would believe me. So that chapter of my life is off my resume, but lives on, haphazardly retold on this blog.

I am telling you this because in this blog I and going to epically unload all the facts and rules and insights and secrets and know-how I have, but in order for you to trust me, you need to know that my ineptitude in the mundane does not necessarily cancel my multitudes in the fun and fascinating.

I am telling you upfront to understand my flaws so you do not have to be wary of my truths. Not one of you should face the devastation of believing wholeheartedly in an internet source only to realize facts were masked with lies, or lies were told unintentionally (see: wikipedia).

Hopefully, as I let the facts free-flow from my finger tips I will learn to properly digest my thoughts and reasons in a way that will not make you wonder why I know more than 10 tenses of Italian grammar, but still, unknowing, often refer to espressos as “expressos”.

Baby steps

But still my point is, if you see something wrong, it probably is, so have your cookie, but grammarical glitches aside, I just want you to know I have a lot to tell you about everything I know I know.

Having beautiful skin, hair, nails is not just for vanity sake. Lackluster aesthetics could be a sign that your health is not up to par. So before you buff, clip, and paint those imperfections away, take some time to learn what your imperfections are trying to tell you.

 

Oddly shaped and/or textured nails: sign of an iron deficiency
The fix: spirulina, mollusks, or nuts

Dry, brittle nails: sign of a vitamin D deficiency
The fix: 15 minutes in the morning or late afternoon sun without sunscreen a day, ricotta cheese, sole, white tuna, and organic eggs

Weak nail or nail bed: sign of a Calcium deficiency
The fix: kefir, almonds, flax seed, kale, even dried herbs

Hangnails and/or soft nails: sign of a vitamin B and C deficiency
The fix: bee pollen, chili peppers, broccoli, papaya, garlic, pistachios, organic eggs, fish

White spots on nails: sign of a zinc deficiency
The fix: dark chocolate, oysters, toasted wheat germ

Flaky nails that shed: sign of a vitamin A deficiency
The fix: kale, carrots, spices (paprika, red pepper, cayenne), sweet potatoes

Thick, lumpy nails: caused by fungus and a sign that your intestinal flora is unbalanced
The fix: kefir, probiotic supplements, and a sugarless, anti-fungal diet

Yellow nails: sign of poor liver function
The fix: see this previous article on improving your liver

 

Written by me, but at Love Kouture

Spring is here, and with it all the associated images of flowers blooming, birds chirping, and pheromones flying. What better way to celebrate all three by enjoying an outdoor picnic with a lovely companion. Instead of the standard cucumber sandwich and bowl of fruit that is dainty to eat, but leaves no one satisfied, I propose a simple Italian menu that will not involve messy sauces or hours in the kitchen.

The Appertivo: Sparking Wine. The Italians call this spumante, you probably call it prosecco. At the end of the day it is sparkling wine that comes from Italy. They do not wait for New Years’ or a birthday to pop a bottle, so you should not either. You can try a rose’ (pink) or a lambrusco (red) or stick with an actual prosecco (white). In reality they have a wide range of offerings to explore, but later for that. If you cannot bring alcohol to your location take a large bottle of San Pellegrino and two small wine glasses instead.

The starter: Cheese. This can be parmesan cheese (the kind cut from a wheel not shaken from a plastic bottle) or fresh mozzarella. If you go the parmesan route simply crumble it in a small dish and when you arrive at your destination drizzle some balsamic vinegar on top. You can pick at it with your fingers or a toothpick. If you want to go all out, get top quality balsamic vinegar that has actually been aged. It is usually in specialty stores as “traditionale” and can get up to $80 – $100, but if you never had it, you will not miss it anyway. If you choose the fresh mozzarella route, slice it thick and alternate layers of it with equally thick slices of tomato. Drizzle with a bit of balsamic vinegar and extra virgin olive oil and garnish with bits of fresh basil.

Snacks: Olives. I know for the typical American a snack is a bag of potato chips, but olives can be satisfying, too. They can come in different varieties than the standard dry, black ones we always see in the canned food area. Go for the jarred green olives often in saltwater and herbs. If you really cannot handle that level of simplicity, you can fill the olives with blue or creamed cheese.

The filler: Panino. What is the difference between a sandwich and a panino (panini is plural, by the way, and it does not necessary have to be pressed or hot) everything. Just kidding. But to make an authentic Italian sandwich you will need a different kind of bread. Foccacia sliced horizontally is a good base. It is neither so crunchy it flakes all over nor so soft it gets smashed in the travel process. It also tastes delicious! Skip the condiments and add a strong slice of cheese like pecorino with a few thin layers of deli meat. Usually Italians use high-quality cured meats in small portions (cured meats can wreak havoc on our livers and digestion in excess). Salami or whatever you prefer at the deli should be fine. Add a few slices of tomatoes and lettuce and your authentic panino is complete.

The side dish: A medley of veggies. Lightly steam cubes of eggplant, zucchini, and red bell peppers (or slice them thin and grill them if you have the time). Afterwards, dress them lightly with salt, pepper, your choice of dried herb, and a hearty serving of extra virgin olive oil. You might cringe at seeing raw oil floating around your plate of veggies, but you should know that eating uncooked extra virgin olive oil is one of the healthiest ways to get in your dietary fat.

The dessert: An Italian pastry. Italian sweets are usually sweet, mini portions meant to be eaten with the hand so you do not have to worry about lugging around a knife and plates. If you are lucky enough to locate a southern Italian bakery I recommend sfogliatella. There is nothing special about its outward appearance, but its spiced inward custard coupled with its crunchy, flaky crust surpasses any colorful, frosted confection you can imagine. For the unfortunate ones miles from an Italian bakery, you can make your own pistachio butter (think Nutella, but green) and spread it over some unsalted bread or butter cookies. Also, a chilled mandarin orange goes along way.

 

Originally written by me, but here at Love Kouture

Have you ever taken the time to distinguish the difference between anger and a temper? It is both normal and healthy to react to a negative circumstance with a flush of emotion. Even if that emotion happens to be anger, it is still considered to be a healthy expression of our sentiments. A temper seems to differ not with the type of emotion expressed, but more so with its triggers and intensity. People who flip out over lines at Starbucks or stolen parking spaces seem so momentarily completely consumed with anguish that they can barely hold it together. I once witnessed a guy threaten the down fall of a Chinese restaurant because his take-out time was misquoted. He assured all the gawkers that after years of loyalty, this slip up was worth his wrath.

These public outbursts plague society (and disproportionately those in the service industry), but they also rear their heads in intimate settings like relationships and the dating scene. Many people even say they would not have the patience for kids or even marriage because of how little tolerance they have for basic human interactions (understandably, the interactions would be 24/7 in those circumstances), and definitely those on the receiving end are not so happy with it either.

When observing a situation where one person is angry, we might be inclined to see both sides of the story. Cheated on him? His anger is justified. Keyed her car? Her anger is justified. Forgot to add the lemon wedge to your glass of water in a restaurant? Maybe not so much. While I understand that both types of people are experiencing waves of emotions that are difficult to control in the moment, it cannot always be true that the second party is always responsible for the explosive reaction coming from an irrationally hot-tempered person.

I believe those with short tempers should and can take steps to manage their rage. In order to understand the root of a temper, one first has to understand the body.

How does my liver control my temper?

The liver does over 500 functions for our bodies and takes up to 20% of our energy to do so. I will not get into the laundry list of miracle-working processes our liver performs. Instead I will highlight the two biggest ways it is connected to our tempers.

1)      It metabolizes estrogen to prevent PMS for us females.

2)      It prevents dips in our blood sugar in various ways from glucose production to GST for insulin management.  The lows of which usually result in irritability for us all.

Seems simple enough, but in order to do these two (out of 500+) things well, our liver has to be in tip-top shape. It is really hard to be sure where you and your liver stand if you do not know what to look for, but once you learn about the aftermath of a dysfunctional liver the signs are everywhere.

Signs of an Overworked Liver

Most people assume liver damage happens only at destitute stages when words like “cancer”, “cirrhosis”, and “liver disease” are spoken in doctors’ offices. Although many people do suffer from these sometimes fatal stages, the majority of us will not. That is not to say that your liver is healthy as along as it is far from the operating table. Even just a subpar liver causes us to suffer when it cannot perform its basic tasks. Below are some of the very first signs that your liver is crying out to you:

  • Impatience
  • PMS
  • Chronic fatigue
  • Tired after meals
  • Depression
  • Mood instability
  • Irrational anger
  • Quick temper

How are you Hurting Your Liver?

What is the number one way we overwork our liver? Drinking! – is what I guess most of you are thinking, but you are wrong. There are a million different ways that we mindlessly tired that non-stop organ out every day before we even get to the bar. So let us look at the not so obvious ways we are stressing our liver out.

By eating pesticides – Those are the chemicals we sprinkle on to food to keep the mutated super bugs that followed at bay. Unfortunately, washing your apple “extra good” or even peeling the skin will not save you from ingesting the chemicals as they are now (as of the last 50 or so years) systemically within our produce. So unless you are eating organic at home and never eat out at places that are not 100% organic, chances are your liver has to work to break down your “healthy” salad.

By eating ammonia – I know you do not drink your window cleaner, but ever had a steak or a burger or a premium slice of prosciutto? Well, then you come pretty close to it. Most associate the ammonia in meat with pink slime, or cattle raised in compromising environments (they use ammonia to flush out the growth of E.coli that grows as a result of departing from their natural feed), or even cured meats that are literally sprayed with nitrates (to keep things pretty and pink!) and ammonia during the aging process.  Ammonia is actually the result of normal digestion of meat, any meat, even if your meat is organic. So if you are eating meat (especially beef or pork) for breakfast, lunch, and dinner you are most likely overworking your liver.

The “Pill” – Birth-control pills flood our bodies with extra estrogen. If your liver is not busy detoxifying your lunch, and you do not happen to be low on any of the B vitamins (yes, there is more than one) or protein you need, then maybe your liver can handle this extra load. If not, then the tired liver starts to filter it out the estrogen to be recirculated as estradiol a toxin, rather than estriol which is not. Estradiol is associated with explosive tempers and irritability that can easily be found under the umbrella of PMS.

SmokingBut wait! I smoke to calm down and reset to prevent a blow out! Maybe the slow, deep breathing action associated with smoking is equivalent to taking a 10-count of deep breaths before you snap on a colleague, but the difference between that and the latter is you are sucking in toxins. All those toxins get into your bloodstream via the lungs and end up in line behind the aforementioned offenders to be filtered. Smokers, you may be shooting yourselves in the foot here.

How to Support your Liver and In Turn Be Welcomed Back into Society

So now that you have been beaten glum by the realization that you are the cause of your own explosive temper, I will tell you what you can do about it – besides get angry.

Eat this: lean meats like chicken and turkey or fish, which produce ammonia much slower than their red counterparts. If it is organic (no need to process antibiotics) that is even better. It would help to if you did this in moderation, too.

Take this: Digestive bitters (without alcohol). They flush out the liver every time you take them. They aid with the digestion of the aforementioned foods, but in order for them to work, you need to drink plenty of water.

Protect with this: Milk Thistle has a flavonoid called Silymarin. When extracted (at least 80%) it is an excellent for cleansing and protecting the liver and even reversing the negative effects already taken place. Up to 560mg per day for about 2 week is recommended to those who suffer from serious liver complications, you could probably take much less.

Drink this: Lemon water; one half to a whole lemon in 8 oz. of water to be exact. In the morning, at lunch, after a workout, at night, anytime really is a good time to have some of this detoxifying goodness.  Just do not bite your server’s head off if they forget it the first time.

There are more drastic and difficult things you can do like lifestyle changes and detox programs to salvage your liver, but I know no one with a temper has the patience for that. Start with the little things, and once you stop seeing red, we can talk.

Originally written by me, but here at Love Kouture

The temptation to touch can come at any time for a singleton in the dating scene. Sometimes it is a delayed spark that slowly creeps in after date five, and other times it hits you over the head five minutes upon meeting — pheromones are a hell’ova drug. It is possible that you both are feeling the same way, but just have not found a causal way to bypass that ingrained rule of keeping our hands to ourselves.

Often times for women it is easier to slyly cop an innocent feel if coupled with a flirty comment on how much their date works out. For men, a public tickle fight might come across as childish or clumsy instead of sexy. So what can you do to cross that physical barrier?

An Exotic Solutionethiopian food

I have a food-oriented answer. This is only for daring daters who are down to get dirty in a restaurant in order to eventually get down and dirty in bed: Eritrean/Ethiopian food.

The most authentic places will seat you at traditional basket woven tables where your date is seated close enough for “accidental” knee bumping. The food is very similar to India cuisine in that it is stewed in spices and broths, so the time between you order your delicious East African dishes and the next time you see your waiter is long and uninterrupted. If you happen to be in the San Jose area, I highly recommend Zeni’s. On a Saturday night they play live music that dresses up the evening and hides neighboring conversations, giving the illusion of privacy even in an open dining room. In general, though, most restaurants follow the same layout.

When your food arrives, you are invited to share your feast the same way Eritrean/Ethiopian couples do, by feeding your date. There is nothing sterile about this food exchange. It does not happen across a 3-foot table with a fork and knife. These hearty dishes are eaten with bare hands and fed to each other the same way. No one knowing at least the basics for Ethiopian/Eritrean cuisine will think twice about your flirty exchange, and the staff and onlookers might even applaud your PDA as a cultural triumph. It is called “gusha” in the Ethiopian language of Amharic or “mkulas” in Tigrinya, and it was even featured in the foodie episode of The Simpsons of all places.

Once you have giggled over exploring this physical exchange of food together (and maybe a few bottles of Asmarian beer) you can transfer that energy into an exploration of a different nature.

Originally written by me, but at Love Kouture

I am 2 years deep into a committed relationship, and sometimes spicing up my evenings literally means adding an extra dash of ginger powder to my tom yum soup. If most of your “dates” are at home with a shared meal then it might be worth it to invest time looking for new and exciting recipes that are not straight from a generic website listing another recipe for fast and easy mac & cheese.

The answer? Cook Inc.

It is the sexiest cooking magazine to hit print. Unlike basic cookbooks that list how-to instructions with a typical front shot of a dish you have seen hundreds of times before, Cook Inc. does not keep you wanting. It teases you with various angles of stylized dishes, luring you in with brilliant photography on par with the pages of Vogue, and will have you fantasying of all the ways you can indulge in the privacy of your own home.

recipes_food_magazine_cook_inc

Besides looking super chic in print (the pages are a high-quality matte so thick that it looks like a hardcover, limited edition book rather than a food magazine) it is also available in as an interactive app. One of these features lets you take away or add ingredients with the swipe of a finger, so you can dress or undress the plated perfection to see exactly the magic touch pro chefs use to create their masterpieces. Now you can lust away over a fleshy alpine trout with its own caviar any time and any place, and maybe even try it yourself.

I have to take a moment and give praise to Italian editor Anna Morelli for bring the sexy back to food porn. It would take an Italian to bring the class back into the sensual industry of gastronomy; especially, after we have been bombarded with talentless Instagram photos of everyone’s toast and 3-dollar burgers. Being able to do so on an online platform is even more impressive, because I can tell you that the “IT” in Italy does not stand for information technology.

Although many who are accustomed to the basic and cheap books, meant to be stuffed in drawers — or worse yet, the easy and unprofessional versions found anywhere for free online — have criticized Anna’s work, she tries to stand her ground. I have run into her twice at events held for the fabulous and the hungry, and she told me with a tinge of sadness her publication was often labeled “too posh” for food.  I invite you to browse Morelli’s food magazine cover to cover and see if Cook Inc. does not give you and your S.O. (significant other) a tingly sensation down there…in your stomachs.

 

Originally written by me, but at Love Kouture

Sooner or later, we all graduate past the club scene, where dates were once at loud bars with bad cocktails and watered-down juices. Ladies picked their dates apart by how colorful their drinks were and men eyed with caution the sloppy meter with every drink she ordered. Now that we have graduated to tablecloths and dinner reservations, there is a new way to superficially test everything from manners to the chances of you having backyard wedding serving Hawaiian punch: wine knowledge!

Are you nervous? Studies and wine experts say you should not be. Most people in the U.S. do not grow up with wine on the table at the age of, say, 16 like in France. We spend our early years learning how to shotgun beers and which liquor goes in an Irish Car Bomb. Even those who actively try to understand wine with monthly visits to wineries are only just now learning how to acclimate their taste buds to complex tones of blended grapes from years of consuming the alcoholic equivalent of kool-aid. So fret not, young singleton. At this point we are all in the same place, that is to say miles away from being experts. But just in case you run into a retired sommelier on a first date, here are some basic tips to keep you from looking uncouth:

1) The basics: red or white wine?

This one is easy.  Are you having a large salad with protein and maybe just an appetizer to start? Have white wine.  Ordering steaks for two? Red wine. A general rule is the heavier the meal, the darker the wine.

2)  “What do you recommend?”

This can mean one of two things: your date knows nothing about wine and needs help or they do know about wine, but you did such a fantastic job of showing off your maturity badges (job title, income, travel experience, etc.) that now they set their expectations high for your wine knowledge. Don’t stress.  In this situation you are not being asked to select the best wine. You are being asked to find them something they like.

This might not seem obvious at first, but from first-hand experience talking to professional wine tasters in a classroom setting and all the way back to my basic training as a server I can tell you that forcing upon someone the “best” wine or the most expensive wine (there is a difference) will not guarantee satisfaction. It becomes an emperor’s robe situation real fast, except they assume the lack of taste and refinement is coming from you and not their inability to qualify a good wine.

So what should you do if you do not know how to select a good wine?

Play “waiter.”  Ask them what they plan to eat as an entree (red/white). Then ask them if they like dry wines or “sweet” wines. For whites follow up with whether they want a crisp, light taste or a heavier, buttery one. When inquiring about reds use words like “full bodied” versus “light”. And definitely leave that weekend wine tasting jargon behind. (Studies show that not only do most people not know the difference between a hint of vanilla and the presence of blackberry, but on a blind taste test many could not even tell the difference between red and white wine when they were dyed the same color. So just stick with the basic sensory words.) After you have collected your date’s data, pass it all off to your waiter. They can ask around the bar and get the closest match on the wine list.

3) “My father owns a vineyard…”

What does this mean? They (think they) know more than you.

What should you do? Let them order. This is a date; you are playing to win, not to sleep alone forever.

4)  “I really don’t know anything about wine”

Honesty really is the best policy, isn’t it? If your date says this, and you are on the same page, breathe a sigh of relief in the name of Compatibility. You can say you are not a wine expert either and still come away sounding pretty knowledgeable by learning just a few varietals.

The Big Grape Varietals of Wine

Wine producers who spend tons of research and money trying to differentiate themselves by creating brands upon brands under the umbrella of their large production houses in famous regions protected by exclusive consortiums have long realized that at the end of the day most consumers order first by varietal, then (maybe) by region. Are you going to risk fighting a 30-year-long consumer habit on a first date? I hope not. Just learn the following grape varietals, ask which your date they are most interested in trying, and then pass the ball to the waiter to match it to the best region. Teamwork.

If you are in the U.S. here are some good grape varietals to have in mind when ordering wine:

  • Zinfandel – California
  • Syrah/Shiraz – France, Australia, and some US producers are okay
  • Sangiovese – Italy (Chianti or Chianti Classico, better yet Brunello di Montalcino)
  • Cabernet Sauvignon – It is blended into everything and every place. Napa Valley in California should be fine. If you go big, let them talk you into a “Super Tuscan” from Italy.
  • Chardonnay – California is fine
  • Merlot – Washington State (though people from California will probably throw a fit on principle) or France
  • Pinot Grigio/Pinot Gris – France, Italy (though an industry insider suggested everyone just wait a few more years of so for the watered-down versions of this varietal to fade out of the market)
  • Pinot Noir – France, Oregon, California

Did I just teach you everything you need to know about wine in two pages or less? No. But at least now you can fake it until your next date. By the time your date notices you prefer beer and Doritios you might be on your third shopping spree to IKEA. And at that point, you are already in.

 

Originally posted by me, but at Love Kouture

Recently came across a 6 euro bag of green facial clay and have been experimenting with a number of concoctions with items around my house. Randomly I was gifted some raw honey by a friend whose own friend has one of those rich people hobbies – making wine, brewing beer, crafting boats. His was tending bees. Since in the near future I have plans to (attempt) to lower my sugar intake to 15 grams per day, I had been hiding the honey for special occasions…such as spreading it on my face.

Here is the recipe: green clay, raw honey, lavender oil

All the fun stuff (pictures) are at the end. Below is a little extra “didn’t know you” about each ingredient used and why.

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Why Honey?

This clear clementine (actually I think her name is Catie) does a good job of explaining why, but in my case, I just wanted something with enzymes to eat away at my face. Once a upon a time I got the trick done with salicylic acid, and thus my favorite face scrub being St. Ives apricot scrub. This was before 1) learning that the walnut shells slice your skin apart 2) deciding about 4 months ago that I was never going to use soap on my face ever again.

Want to know why I refuse to use soap on my face (and barely anywhere else now, actually) and how I manage to maintain my place amount the civilized world? Later for that. I will write up a separate post about it when it is not 4:30 in the morning.

Next ingredient: Green Clay

Why green clay? I am not going to go into it here, because I already wrote about it here. (Eventually one of the “everythings” you are going to learn is how lazy I am) The main thing to know is each type (color) of clay lends to differing skin types and needs. I bought green clay because it was on my way to the check out counter and was the only color they had, but I have tried others and would not mind a little collection to choose from the in the future.

If you did not bother clicking on the link, I will say this: green clay, being as aggressive (read: absorbent) as it is, works will with hearty body parts, namely legs. I do not want to brag BUT early spring, after using green clay mixed with a lavender shea butter lotion 5 days a week, someone said they honestly thought I was wearing stockings because of how even and flawless my legs were. Just saying.

Why lavender oil?

Oh, I have no idea. I have never used it before, but I had it in my bathroom, so I threw it in. It was also already in the recipe I read prior to this (scroll up), and if it were not 4 am in the morning, I would have done some research as to reasons for it. But I did not, and I do not plan to. Not right now away.

So now pictures

Here is my face

Side note: I cannot remember that last time I took a picture of myself that made it to the internet. Am I dying? #old

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As you can see I put it down my neck and in my eyebrows. I for some reason get weird bumps in my eyebrows (probably as a result of dry skin) so I tend to stick whatever mask I am wearing in there. What I do not do is scrub them to death, because I like my eyebrows super dark and thick and when I scrubs I see them trickle down like little black snowflakes. Sadface.

Here are some pictures of the ingredients.

ALWAYS pay attention to what they are comprised of and if possible their original sources. This goes for food as much as cosmetics. The more you do it the more comfortable you will feel picking out the fake (watered down, chemically produced doppelgangers of what you were actually looking for).

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How long should you leave on a clay mask?

Most people say 25-30 minutes. I usually multitask beautifying sessions and just take it off when I am done. Measuring time in anime episodes, that is two entire episodes with no commercials, so about 40 minutes or so. This honey mask in particular seemingly does not seem to dry, but you will feel (rather than see, it keeps its dark green color as it hardens) that it does eventually.

Pro Tip for your LIFE: Learn Latin

You can see that the above green clay ingredients are not in English. That is because I am in a foreign country. In order to maintain the kind of toxin-free lifestyle I led back home, I have familiarized myself with the Latin versions of many herbs and natural ingredients I need. It takes time. Can I spell them backwards and forwards, or even pronounce them correctly? No. But I can identify them in a pharmaceutical line up, whatever country I happen to be in.

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