What a haul! I’m totally impressed with this super reasonably priced brand.

ELF eyes lips face _ raudette review

HD Mattifying Cream Foundation $6.00 — Goes on creamy and light, but dries matte and with just enough coverage. This ended up being my favorite in the end. I carry it with me everywhere, it’s perfect for touchups.

Under Eye Concealer & Highlighter $3.00 — The concealer was a little too light, I felt like it brought out my under eye circles. Maybe for someone paler. But I love the highlighter! Great for the brow line.

Corrective Concealer $3.00 — I love mixing these with my other concealer to specialize them a bit. Pink for under eyes, Green for breakouts & redness, Yellow for bruising or deep under eye circles, Blue to neutralize orange spots and tan lines.

HD Mattifying Balm $6.00 — Liked this one a whole lot, not as much as my regular primers. Nice for a touch up in the afternoon when my foundation isn’t quite doing the job.

Eye Widener, White $1.00 — This one was ok. The white went on and worked as a eye widener, but I think the texture could be a little creamier. It was a little tough to apply.

High Definition Powder $6.00 — I wanted to love this. I was in need of a simple setting powder, but this one just wasn’t finely ground enough and left an uneven texture.

While not every style was a winner, I will definitely be checking out more from e.l.f.
Check these out and other new faves at eyeslipsface.com.

Have you seen this woman? Damn. Put together every second of the day. Gorgeous.
And her thoughts on it? Even better.

amfAR New York Gala To Kick Off Fall 2012 Fashion Week - Arrivals
image via vibe

During her acceptance speech at BLACK GIRLS ROCK! 2012 Monáe spoke candidly about her family and said she wears her uniform in honor of them.

“When I started my musical career I was a maid, I used to clean houses. My parents–my mother was a proud janitor, my step-father who raised me like his very own worked at the post office and my father was a trash man. They all wore uniforms. And that’s why I stand here today in my black and white and I wear my uniform to honor them,” Monáe said, fighting back tears. “This is a reminder that I have work to do, I have people to uplift, I have people to inspire,” she said after explaining that she grew up in Wyandotte County, “the poorest county” in Kansas City.

“And today I wear my uniform proudly as a Covergirl,” she told the audience reffering to her deal with the cosmetics giant… I want to be clear young girls, I didn’t have to change who I was to become a Covergirl, I didn’t have to become perfect because I’ve learned through my journey that perfection is the often the enemy of greatness. Embrace what makes you unique, even if it makes other uncomfortable.” ‘

-via colorlines

janelle monae 04

image via the cope collection

janelle monae 03
image via vibe

janelle monae 05
image via the cope collection
 janelle monae twitter

janelle monae 02

image via sandra rose

Just fabulous!

The flavor and colors of this dish are so inviting. It’s definitely a comfort food dish, but outside my usual comfort zone of spice combinations. It’s not spicy, just flavorful and warm. I forgot how much I love eggplant too! This made a bit more than I was expecting (something like 6-8 servings over the usual 4-ish that my recipes are), I’m thinking I’ll shred the leftover chicken and mix it with the sauce into a big stew (easily schlepped to work that way!)

Morrocan Inspired Chicken _ raudette

Moroccan Inspired Chicken
via eatgood4life

2 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika (any other paprika will do)
1 1/2 tsp salt
2 tsp turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 medium tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
6 organic chicken thighs, fat removed
12 chicken drumsticks
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
2 cups couscous, cooked according to directions

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over (if the pot isn’t big enough, use a second medium sized pot and transfer half of the sauce). Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Start your couscous. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Serve chicken over couscous with a spoonful of sauce on top. Sprinkle with almonds and cilantro.

 

Green Goddess. I never really tasted something that captured that for me until this dish. Lemony green goodness. I’m so looking forward to leftovers tomorrow. I imagine this is just as delicious cold as warm! I’ll be adding it to the list of possible pasta salads, coming to a summer BBQ near you!
{update: this is AWESOME cold and I will definitely be using it as a sauce on at least 10 summer pasta salads this year. Yum!}

broccoli feta pasta_raudette

Broccoli & Feta Pasta
via the kitchn

1 pound broccoli, trimmed and cut into large chunks
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced
1/2 cup feta cheese, divided
1 pound pasta

Cut the broccoli into small florets and steam on the stove or in the microwave with 2 tablespoons of water. Season lightly with salt and pepper. Set aside. Start your pasta water and cook to al dente (I cooked mine in the broccoli water).
While the pasta is cooking, heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve over your pasta of choice with additional feta to taste.