First, just a quick reminder about our Beauty Box Giveaway. You’ve still got lots of time to enter 🙂 Hope y’alls are having a lovely Sunday evening. Sunday evenings are a time I reserve for myself… and pampering! Tonight will be a facial/spa night with Raanjhanaa (a Bollywood movie I have been dying to watch… I found the full movie !!!). If you haven’t been following, I’m starting a Journey to the East beauty series. Last time, I mentioned how through a Youtube video, I found out about the use of a foaming net to cleanse your face. As it goes with YouTube videos, I went on a video spiral and stumbled upon this interesting product from Japan: Cure Natural Aqua Gel.
In the video, I saw someone use one pump of this clear gel. She left it on her face for a few seconds and started massaging and little clumps of dead skin and dirt came off! What sort of sorcery and magic is this?!?!?! I had to get my hands on this product to try.. it’s a bit pricey but it seems that the bottle can last a while. If you’re interested, I purchased mine (250 ml) here on Amazon.
image via japalang.sg
According to Cure, the product –
- Is free from preservatives, fragrance, artificial coloring or alcohol
- Contains 90% revitalized hydrogen water
- Contains natural plant extracts from aloe vera, gingko, and rosemary
- Prevents enlarged pores, blackheads, pimples, blemishes and dull skin tone.
I’ve been using this product every other day for about two weeks now. I have yet to detect any noticeable differences. It’s a clear, water-based gel (really nice for sensitive skin). It works best when you’ve dried your skin. The first time I used it, my forgot to dry my face after cleansing, and everything just rolled right off my face. 😛 After about 10-15 seconds, I started massaging and it’s not a lie! Little dead skin thingies start rolling off! I’m still confused as to what this “reaction” is and what these “white clumps” are. But I’ll let you know if I find out. Have you used this product before? Do you think it’s something you’d be willing to try?
Pros: Easy/quick to use, Immediate result, Gentle to the Skin, Water-based, Fragrance-free
Cons: I HAVE NO CLUE WHAT IS HAPPENING (:P), Expensive, Difficult to find
Would I purchase again? I’m undecided at the moment. But I think I might!
Look at that! My dead skin!!
I love being with people. But I also love being alone. I love socializing. I also love going to restaurants, cafe’s, movies alone. Just add an iPad/Laptop or a great read in my purse and off I go! So that brings me to where I am now: La Madeleine Country French Cafe. One thing I love about them? Their wonderful selection of Baroque music. Wanna learn French? Just hop over to the ladies room and you can learn your Bonjour, Je m’appelle [insert your name]…, oui, merci beaucoup and all that jazz. My favorite is sitting here sipping my coffee and having some toast with jam & butter. Oh what a life :]
This past Thursday, I said goodbye to a friend over at When Babel Fell. She is starting a new journey in Japan… and I, of course, wish her the best of luck! I must also thank her because she took me to a local Japanese restaurant (Matuba Japanese Restaurant) where I realized my fascination for Donburi, or rice bowls!
I ordered the Katsudon and Gyoza. So delicious. I have decided to try to perfect my Katsudon-making skills. And so here’s mineeeeee.
Katsudon/Katsu Donburi [Pork Cutlet Rice Bowl]
What you’ll need:
- Pork chops – boneless
- Egg – 2
- Rice- I like using sushi rice
- Soysauce – a little dash
- Salt & Pepper
- Vegetable oil
- Onions (Red or Yellow)
- Green Onions/Scallions
- Cook your rice in the rice cooker 🙂
- Take the pork chops and make little shallow vertical slices up top
- Sprinkle salt and pepper and dredge with flour
- Crack and egg in a bowl and dip the pork chops in the egg and then into panko.
- Lightly fry in a pan with vegetable oil
- Take out of pan, cut pork up into slices and set aside
- Sautee onions and some of the scallions in vegetable oil
- Place your pork cutlets into the middle of the pan
- Pour in mirin, dashi (just a little sprinkle), soy sauce (the tiniest dash you can think of), a little bit of chicken broth or water, miso and bring to a boil. Turn heat down to low/medium setting
- Crack the second into the remainder of the egg (from making the pork cutlets)… beat lightly, not all the way. Make sure the egg whites and yolk are not quite mixed
- Pour egg mixture gently over the pork cutlet/onions (distribute evening)
- Cover pan with a lid and let egg cook… when it seems almost done, turn off stove, remove pan from heat
- Take a bowl of cooked rice and lightly scoop out your pork/egg mix – place on top of rice
- Pour rest of broth from pan over the bowl of pork cutlet rice.
- ENJOY ~