When I pretend like I can use makeups

It's been awhile hasn't it?

If you've read any of my earlier posts, you will know that I'm not a huge makeup fan.  There's the toxic and environmental issues, not to mention the body image and fightin' inner feminist issues that rage around in my brain telling me that it's not the stuff for me.  

That being said, I am not quite so opposed to makeup in the artistic or flamboyant sense...

So naturally there comes a time when someone has a big, flashy palette of all the makeup colors imaginable, and I've got a event, and nothing to lose!

(minus the fact that I have not much idea what I'm doing when it comes to makeup)

In the end it turns into a color-fest on my face.

And apparently piercing alien-eyed stares into cameras.

Isn't it convenient that my under-eyes naturally match the purple applied on top?

Although you can't really tell in these rather dark, late-night photos, I managed to get four colors on my eyes in one go! I've got to admit that even after four hours of swing dancing they are looking pretty good.

On the finger-front I recently bedecked myself in a cosmic creation proclaiming my deep appreciation for 

the glorious majesty that is Star Trek: the original series.

 I can't help but mention that I somehow managed to draw this on my right thumb without it looking like I had commissioned an infant as an artist.  Non-dominant hand nail painting...it's an adventure! 

So there you have it - the cosmetic creations of the month!

Hopefully I managed not to look like too much like a rainbow ralphed on my my eyelids.  

I had fun regardless!

Alter Egos

It would appear that this is the summer of superhero films.

Little did the world know that in the depth of the endless cornfields a new hero was being created.  A hero who understood the importance of a bandana.  A hero shaped by sweat and dirt clods.  A hero who wielded the powers of the zygomaticus minor with startling agility.  A hero unafraid to let the world see their Buccinator in action.
To the everyday citizen they were known as:
El Bandito
Employment status:
Detasseler
Description:
Average, hardworking country dweller

That's right! I am officially A TRUE IOWAN!
Look at this face.  This is the face that has walked through miles, and miles of cornfields for eight hours.

Look at this dirt.  This is the dirt that came off of one swipe of the face that walked through cornfields for eight hours.

Look at these feet.  These are the feet that did the walking through miles of cornfields.  And yes, these feet had shoes and socks on, but dirt shows no mercy in the dusty summer heat.

But this detasseler had a secret.  For what the world did not know was that when the sun went down on the fields, the moon rose to behold a hero who knew nothing of smiling for the camera...

THE FACIAL FIEND!

Employment status:

Face-maker, communicator

Description:

Startles and entertains folk in need of a good grimace.

I was most honored to receive the award of "best female facials" at the cast dinner for the musical Wizard of OZ last month.  I was thrilled to be a part of the production and cast, it was truly a wonderful way to spend the summer!  I was so excited to receive this title, and all I can say in terms of an acceptance speech is:

Never be afraid to look ridiculous.  

Your face can make so many wonderful shapes and expressions, that it seems utterly outrageous to only display the pretty and coiffed ones to the world!

 And to top the evening off, I was delighted to unexpectedly claim the award of Best Dressed for the night!

I could have never done it without the excellent help of my co-stylist Zoe might I add.

They gave all the winners of various awards personalized cupcakes - how cool is that!

So remember, there are about 52 muscles in our faces alone - USE THEM!

(and enjoy!)

Totally Tasties!

There is nothing quite as delicous as fresh, warm baked goodness for breakfast.

A while ago our refrigerator was stocked full of scrumptious, handpicked cherries just waiting to be turned into something.  Finally just before they started to go bad I sprung into action, not wanting to waste a drop of their juicy goodness.  I had a basic recipe in my head, so I went for improv-baking and was quite happy with the results! 

Flying Cherry Wedges:

Now with the improv, came a very vague recipe, but I thought I'd share it anyways and you can experiment however you'd like!

You will need:

- frozen Phyllo dough (or equivalent)

- fresh (or frozen) pitted sour pie cherries (I used about 4 cups)

- lemon juice

- tapioca 

- corn starch

- powdered sugar

- granulated sugar

- oil or butter of sorts

- fruit jam (I used raspberry)

- an oven or very warm box

Directions

(amounts really depend on your quantity of cherries)

1.) Mix the cherries with 2+TBS of lemon juice, 2+ TBS of tapioca, 1+TBS of granulated sugar, and 

2+TBS of corn starch

2.) Let this sit around for awhile (up to one night refrigerated if you wish)

*cherry mixture should not be firm or gelatinous, but still vaguely soupy with a hint of solid from the tapioca and cornstarch*

3.) While cherries are marinading, get out your dough and allow it to thaw (see packaging for time)

3.) Mix up your cherry batter again and taste.  If it seems too sour to you, add more sugar, if it seems too sweet, add some lemon juice!

4.) Take your phyllo dough and place it on a damp dishcloth to keep it from drying out while you are working.

5.) Cut the dough into squares (pick your size, you will be folding them over once to make the wedges)

6.) Lay one or two sheets of dough on a pre-oiled cookie sheet.  Lightly brush edges and center with a.) extra juice from your cherry mixture  b.) a combination of fruit jam and water or c.) butter or oil.

7.) Continue laying down and brushing one or two sheet at a time until you've a pile of at least 5 or 6.

7.) Take a nice spoonful or two of your tart cherry filling and pile it to one side of your dough square.

8.) fold two corners together to make the flying wedge shape, so that your filling in nicely in the middle of your newly created triangle.

*pre-heat the oven sometime around here*

9.) I added a little extra juice to my edges and folded them over about 1/2 and inch just to seal things off more (this is optional)

10.) Pop 'em in the oven (see dough packaging for time and heat)

*while they bake I mixed up a classic combo of powdered sugar and some of my left over jammy-water for a nice icing*

11.) Take them out - when they're done of course - wedges should be lightly browned and toasty.  Allow them to cool for a bit on a rack.

12.) When they aren't so piping hot, drizzle your icing over the top and let those flying wedges soar into your mouth!

There you have it! Deliciously sweet-tart flying cherry wedges presented in one of the vaguest and most unhelpful recipes you've probably ever read!