Empty Bottle Review- Olay Cleanser

Recently I was watching some of my favorite beauty YouTubers Sprinkle of Glitter and Zoella, and one of them pointed out that there two kinds of people when it comes to beauty products. There are people who love to open new products, and take great joy in the first swipe, pump, or use of a product. Then there are other people who love using a product to the very last drop, and get great satisfaction from seeing a totally empty bottle.

I am most certainly the first type of person. I love getting new bottles of shampoo or face lotion, breaking the seal and seeing the clean top. Or opening a new blush or powder, and seeing the perfect untouched surface. It’s just so amazing. It’s like exploring untouched land, and being the first person to walk on pristine, perfect, unscathed ground. If I see that I am running low on a product, I make sure I pick up a refill and then I get too excited to wait so I open it right away…. and never empty bottles or use up my make up. Ever.

Until now! I squeezed out my face wash to the very last drop and didn’t open my new one until I was certain I could get no more out. So I figured I’d do a little empty bottle review of my face wash since it’s the best facewash ever.

Side by side

Full, pretty, new bottle on the left. Empty, totally used up bottle on the right.

I have been using Olay Pore Minimizing Cleanser + Scrub for quite a long time now. I was attracted to it because of the swirls and bright colors (packaging and appearance really affect my purchases, I’m a big sucker for anything pretty, shiny, sparkly, and attractive). And once I used it, I was hooked. It is the most gentle exfoliation I have ever felt, and you can use it every day without damaging you skin. I have oily skin with minimal acne, and large pores. This really helps in all areas. The benefits of exfoliation are great, and I’ve always felt that exfoliating makes my skin feel fresh and renewed, and it feels this way every morning.

I just love how it looks in the bottle and how you pump it out instead of a tube like a lot of face washes. I will continue to purchase this product over and over again. The last time I needed to buy it, I actually went to three stores before I could find it. My skin care routine is not very complicated, compared to some people who use like 10 products a day just to prep their skin for make up. I wash my face and use moisturizer. And then once or twice a week I use a facial mask. Not too much more needed for my skin! But this swirly, almost sparkling face wash is vital to my everyday routine. I mean just look at how beautiful it is, it cannot come as a shock that it makes my skin beautiful! I will continue to empty more of these bottles, and will get the most out of my products so that I can save money on future products.

Swirls

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AMERICA in a cake

Happy July 4th! This has always been one of my favorite holidays, because we’ve always had some amazing fireworks when I lived on the East Coast and it was just a fun holiday for our family. This year I was very excited to celebrate the fourth here in Texas. I was wandering around Pinterest, trying to see if anything stuck out to do that was challenging (I feel like anyone can make the sheet cake with strawberries and blueberries as the flag… also I don’t like berries). And I found the perfect thing! I’ll walk ya through the steps before the big reveal!

Step one: Buy two boxes of white cake mix, two things of frosting (any flavor but white looks the best), eggs & oil (for the cake mix), and lots of food coloring. For food coloring you could buy individual bottles of red and blue, since they are the only colors you need, but my local HEB didn’t have individual bottles of blue so I got the rainbow box.

I purchase cake mix by price, because they all taste the same to me! But this was a huge success with Mr. Wonderful's family. I opted for "French Vanilla" over white, because white is not a flavor.

I purchase cake mix by price, because they all taste the same to me! But this flavor was a huge success with Mr. Wonderful’s family. I opted for “French Vanilla” over “White” flavor, because white is not a flavor.

Step two: Make one box of cake mix. And then add red food dye. Lots of red food dye. More red food dye than you should be comfortable adding.

Pretty swirly colors. Ooohhhh Ahhhhh. Seriously add tons because you do not want pink or corral or salmon colored.

Pretty swirly colors. Ooohhhh Ahhhhh. Seriously add tons because you do not want pink or corral or salmon colored.

Step three: Wonder in amazement at all the red food dye you just used. Call upon the knowledge you have about the negative affects of food dye (particularly RED 40) on children (who will be eating this) and how you aren’t really sure what else you could use to make red cake…. and how you wish they’d had red velvet because you’d feel less responsible if you didn’t have to add it yourself.

Two whole bottles of it. Only for a holiday.

Two whole bottles of it. Only for a holiday.

Step four: Bake cakes. I used 9″ round cake pans, but I’d suggest using 8″ cake pans. The 9″ ones seemed to be shorter, and it would have been nice to have a thicker cake.

Please excuse my dirty oven. I have used my oven at maximum 10 times, and I have no idea how it got this dirty. Does baking salmon and cauliflower pizza do this to ovens?

Please excuse my dirty oven. I have used my oven at maximum 10 times, and I have no idea how it got this dirty. Does baking salmon and cauliflower pizza do this to ovens?

Step five: Make second box of cake mix. And separate into bowls, making the amounts as even as possible. And make one of them… BLUE!

Do you see the 4th of July theme forming?

Do you see the 4th of July theme forming?

Step six: Once you have all the cakes baking, let them cool. Then with a long serrated bread knife, cut each red and white cake layer (BUT NOT THE BLUE) into two thinner layers. So don’t cut it in half making two half moon shapes, you cut horizontally through the cakes so you get two thin layers. I very much meant to take pics but it’s hard to take pics while cutting.

Step seven: Place a red layer on your cake stand or, in my case, large plate. Put frosting on the first layer. Repeat with white layer, and then another red. Next is where it gets tricky and again, I didn’t really capture this on film… But you need to find a bowl that is about 4″ around, and center it on the blue cake (which you did not cut into two layers) to cut a circle out of the middle. Then you are going to do the same to one white and one red layer, and then stick them together with frosting. You’ll have lots of leftover scraps.

Sad scraps, that I did not snack on because I snacked on a lot of frosting during this whole cake process.

Sad scraps, that I did not snack on because I snacked on a lot of frosting during this whole cake process.

Step eight: Place blue cake ring onto cake. Frost the top and inside the ring of the blue ring. Next, carefully place the frosted together red and white small circles into the middle of the blue right WHITE side down. It should look about like this.

Before the final frosting, my favorite part of making a cake!

Before the final frosting, my favorite part of making a cake!

Step nine: Frost the cake! After frosting I usually put my cakes in the fridge, since it prevents unwanted melting of frosting and I think it just tastes more delicious cold. Now, I said in the beginning that you’d need two cans of frosting. I wasn’t lying! With all the layers I barely had enough to cover the cake. I used Duncan Hines “Fluffy White” and was not very happy with the turn out, it was very fluid and not as sticky as I’d like but it worked. After frosting your cake it should look like a normal, average layer cake with white frosting. But the surprise is on the inside!

Happy Fourth of July!

Happy Fourth of July!

I love how it looks! Mr. Wonderful’s little siblings kept asking what I made and all I’d tell them was a vanilla cake with vanilla frosting (which was the truth). They were so curious because you could see some of the red cake. It was fun to keep everyone on their toes until time to cut it up! Everyone was quite impressed. Next year I’ll have to find something a bit more ambitious if I wanna one up myself! I watched this video to help know how to make it! Goodluck!

Literature and Cheese… Why hasn’t this happened before?!

The Airship, a digital daily from Black Balloon Publishing, just published this amazing article pairing cheese with great literary authors. We’ve all heard about pairing wine and cheese, or creating the perfect cheese board, or combining cheese and fruit (a personal favorite snack of mine, apples and cheddar will get me through any hunger attack). But cheese and authors? Well the Airship does it perfectly with suggestions like this;

La Tur: F. Scott Fitzgerald

This triple-crème cheese is decadent and worthy of any decadent West Egg socialite bash. La Tur is made of goat, cow, and sheep milk, and a go-to for those with well-rounded, luxurious tastes. Not to mention its cake-like rind and gooey, soft interior. It’s the perfect cheese to impress a woman like Zelda Fitzgerald and whisk her off to a night of drinking and dancing on table-tops.

I’m not sure who’s idea it was to pair food and books together, but they found perfection in these witty, clever combinations.