March 10, 2011

metallic nail polish p2

I fell in love with metallic nail polish, as you could have read here. I rushed to H&M, because they usually sell 'trendy' nail polish colors. I got lucky to choose from silver and gold - and this is rarely a dillema ot me, I am always for gold.

It did look amazing, and lasted for a week. But the removing part - soo much work. Glitter all over my fingers, even though the polish was definately metallic, not glittery in a tacky way. It took me about 45 minutes to get rid of all golden leftovers from my fingers and nails.

I don't have any photos, unfortunetly.

Now I lust for a nice peachy-beige shade.
(source: Glamour)

The make-up is amazing as well. I love bold pink on lips!

March 9, 2011


They are sweet, they are delicious, they are pink, they are covered with sugar - perfection. I never liked bought marshmallows so much, but those home-made make one of my favourite candies. They take a lot of time - I recommend leaving them to set overnight, and make them in the evening. You will also appreciate company when whisking for about 15 minutes. 
I made this marshmallows, alternating Martha Stewart's recipe.

  • 20 g gelatin
  • 1/3 cup cold water
  • 2 cups sugar
  • 2/3 cups corn syrup
  • 1/2 teaspoon fine salt 
  • juice of one orange (about 1/4 cup)
  • juice of one lemon
  • 1 tablespoon orange flavour
  • food color 

1. Sprinkle gelatin over 1/4 cup cold water in a large pan, set aside. Prepare the tin - 23 x 23 cm. Line it with parchment paper, oil it to prevent marshmallows sticking.
2. In a medium pan, heat remaining water, sugar, corn syrup, juice of oragne and juice of lemon. Bring to boil, cook for 2 minutes. Remove from heat.
3. Pour sugar mixture into pan where gelatin is. Add salt, mix until completely white, about 15 minutes.
4. Add flavour and food color and mix until color is even.
5. Pour fluffy mixture into pan, smooth surface with rubber spatula. Let set overnight, though when you use corn syrup, marshmallows set very quickly.

Now you need to cut marshmallows. This is so far the quickest way I found out:

1. Take thee paper out of the tin, place on cutting board. Using very sharp, long knife, preferably oiled, cut into stripes as wide as the marshmallow is high to get cubes.
2. Put icing suger into a plate, then the stripes - into the sugar. Cover them carefully. Take one to the cutting board and cut into square cubes, covering with icing sugar once again. Sugar prevents those candies from sticking to each other. Put them in rows on a plate or any other flat surface of choice.

They should be eaten within 3 days, kept in air tight container.

I just realised how much pink there is on my blog. I never knew I liked it so much!