Category Archives: Uncategorized

[dermes分享] 投訴剃刀剃傷皮膚?做激光脫毛喇~

自細已經勁貪靚嘅我,中學時代已經每日預早個幾鐘起身扮靚先肯出門口番學,中二就開始自己脫毛,咁暑假先可以著背心仔短褲仔同朋友出街架嘛~所以我已經有好多年DIY脫毛經驗,剃刀、蠟紙、脫毛膏通通都試過,當中剃刀係我用得最多嘅方法,特別係要番學嘅日子,因為真係最快手,而且表面睇嚟真係無晒D毛毛~

不過幾年之後問題就出現喇…搞到我日日都想投訴… 話說上到大學,開始留意到自己underarm有好多黑色點點,上唇啲毛毛越嚟越粗… 我本身皮膚白,所以啲點點係好顯眼… 我仲試過將搽面嘅美白精華搽上去underarm (勁無知><),當然都係無用喇…直至有次high table聽一個師姐講,先知道原來長期DIY脫毛會帶嚟好多皮膚問題,黑色點點就係脫毛脫得唔乾淨所導致。所以我一出嚟做野,儲到少少錢就即刻去激光脫毛最有口碑嘅dermes做激光脫毛喇!!唔洗再投訴剃刀剃傷晒皮膚~

去到dermes,我再了解到好多DIY脫毛導致嘅問題…呢個亦係我今次打呢篇野嘅原因…

1

dermes治療師解釋咗好多點解咁多人投訴剃刀冇效,因為剃刀只係剃到表面嘅毛毛,毛頭仍然留喺皮膚內,所以一定要keep住剃,而且剃完通常都會紅同痕,仲會搞到好乾燥。長期用剃刀仲好易令到毛髮越生越粗越密,出現黑色點點,角質層加厚,肌膚暗啞,色素沉澱,嚴重嘅仲會導致皮膚發炎! 因為我仲會用剃刀剃面上嘅毛毛,搞到毛孔粗晒,所以我化妝成日浮粉,因為化妝品根本貼唔到面。而激光脫毛,利用光學原理針對毛囊嘅黑色素脫走毛毛,只要做好保護措施,配合專業嘅手勢,就可以一勞永逸脫走毛毛,唔洗再時時剃,搞到皮膚傷晒~

2

而dermes用嘅係TKS「選擇性光熱」激光脫毛技術,從真皮層嘅毛囊入手,追住毛毛嘅黑色素嚟打,徹底根除毛毛。dermes亦以3重cooling方法保護皮膚,包括敷冰、搽凍Gel同冷風機,比一啲只打冷凍劑嘅激光脫毛方法更可靠,因為激光脫毛嘅原理係毛囊同毛毛嘅黑色素吸收咗激光後,轉化為熱能,選擇性破壞毛囊,令毛毛唔會再生長;3重cooling就可以降低破壞毛囊之後所發出嘅熱能,令肌膚保持喺最佳脫毛溫度,保護皮膚,比只打冷凍劑更加能冷卻毛囊被破壞後所散發嘅熱能,除咗令脫毛過程更加舒服外,唔會影響毛囊同毛毛吸收激光嘅過程。最緊要每次進行療程已經可以消除20%毛毛,一般做6次已經可以清走大部份毛毛,終於唔洗再成日keep住剃, 唔洗再投訴喇~每次做完dermes都會見到毛毛逐漸少咗,皮膚明顯白滑咗;特別係面毛少咗之後,化妝都貼面好多,真係唔係講笑,成個人都會自信咗,俾我感受到咩野係真正嘅無後顧之憂!!

3

我真係勸各位仲用緊DIY脫毛嘅sis唔好再貪方便喇,DIY脫毛真係治標唔治本架,仲會引致咁多皮膚問題,最終都係自己皮膚受罪,日日投訴都冇用架! 最慳時間都係用真正嘅永久脫毛方法!!

sis可以試吓上dermes試做,感受吓激光脫毛嘅效果,click下面條link就可以登記:http://www.dermes.com.hk/tc/promotion/DSELA0915A?ref=DBLOA0716O

本文轉自:http://wow.esdlife.com/space.php?uid=110180&do=blog&id=332154

Advertisements

the other Nutella-lovers out there

848

I pride myself on remembering certain key dates. I remember the birthdays of loved ones, I remember special anniversaries and I remember those handful of important “dates” in my life – those days that for one reason or another I will never forget.

How is it, then, that I missed World Nutella Day on February 5, 2013 (… by the way, thank you Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso for creating this worth event …)?

What’s particularly irksome about this is that just a few weeks ago I was staring into an almost-empty jar of Nutella and thinking, “Hey … isn’t World Nutella Day around the corner?”

All I can do is apologize to my family, my friends, the amazing people that make Nutella and all the other Nutella-lovers out there.

Truly. I am so sorry.

Throughout the year, I will often muse about what recipe to trot out for the next World Nutella Day. Leading up to 2013′s event I had a number of ideas: Nutella Crostata, Nutella Mousse, Nutella Ice Cream and so on and so forth.

In the end, though, I decided on marrying the enduring suaveness and intensity of Nutella with the solid, always-reliable workhouse of cookies: the chocolate chip cookie.

I had the idea for a Nutella Chocolate Chip cookie as I flipped through a copy of Sarah Copeland’s The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other.

Lest I lead anyone astray, I am not a newlywed (not even wed) but a girl can dream over her jar of Nutella, can’t she?

But back to my story. I was flipping through a copy of this lovely book and came across a recipe for Thousand-Layer Chocolate Chip Cookies. The recipe is accompanied by a full-page spread of photos that show the technique of layering the cookie dough to create the “thousand layers” (hint: it’s not really a thousand layers but who’s really gonna count?).

make our journey seem more real

1591

Today in France, we are packing our bags for the beach. Ben and I, along with my sister and brother-in-law are catching a 7 a.m. train to Normandy to visit the D-Day beaches, Ben’s one itinerary request for our entire four-week French escapade. I visited the beaches in college when I studied abroad in France, and it was one of the most powerful experiences of my life. I’m eager to revisit this solemn place and see if, and how, it will touch me this time Speed dating.

Having my sister here makes this experience even more special. She is one of my best friends, and I know that being able to relive memories with her later on will (at some point) make our journey seem more real Trade resources.

Travels to France are certainly not our first foray into the unknown together. As soon as Elizabeth was old enough to see over the top of a card table, we opened our first lemonade stand. My dad insisted that we price ourselves below the neighborhood competition, and my mom (the ultimate hostess) found us an attractive pitcher for serving. Our lemonade business was destined for success.

To this day, lemonade is still one of my favorite drinks for a summer day, whether I am at the beach or hosting a party for a group of friends. Forget the fussy cocktails—one of my favorite ways to entertain in the summer is to set out a pitcher of freshly squeezed lemonade, along with a few different flavors of simple syrup and some “grown-up” mix-ins (ahem, vodka.) Guests go crazy over mixing their own custom lemonades, and I get to leisurely sip my own, instead of playing bartender HKUE ENG!

the kitchen doused in hot sauce

1194

There’s been a whole lot of roasted corn action in my kitchen lately Floor Stand. As a South African, corn (or “mielies” as we call them) is drilled into my heritage. When you go on holiday, driving past kilometres of corn fields is the norm and seeing vendors selling huge mielies still with their husks attached is completely ordinary. I absolutely love sweet corn boiled then slathered in butter and salt (or Aromat if you’re being naughty) but since I started roasting/grilling them Hong Kong Customs, I can’t seem to eat them any other way. Their sweetness intensifies tenfold and they become rich in flavour (and smoky if you braai/bbq them). I often cut the kernels off the cob to make salads and add flavour to nachos cristal champagne, but this week I decided to use them to make a delectable quiche.

To add even more flavour I decided to pair the roasted corn with salty feta cheese and a very-cheesy crust to hold all the delicious filling in. You could use a classic shortcrust base but I think the cheese adds delicious depth to the quiche. A simple custard filling of eggs, cream and a bit of lemon zest for flavour and you have an utterly delectable quiche. I love serving it at room temperature with a zesty salad for lunch or slicing it into squares for lunch boxes, but my ultimate favourite is eating it sneakily in the kitchen doused in hot sauce solar motor. Yum!

The part of me that loves tiny little pitas

We got a new washer and dryer last week. Yes, dreams do come true! I’ve been watching for sales for a few months now and after finding the Samsung set we wanted for 1/3 off their regular price, we were finally able to bid adieu to our craptastic Whirlpool Cabrio machines. Our washer was like a bizarro world washer where you put clothes in, and they come out dirtier. And tangled. And with tiny little holes in them. It killed me a little bit to get rid of a washer and dryer that were only two years old (they came with our house), but they were destroying our clothes and there was nothing that could be done to fix it because that’s how the washer is supposed to work. (Yeah, that makes a lot of sense, huh?) I never thought I would be a person who gets excited about a new washer and dryer, but here I am: thrilled. I walk past the laundry room just so I can gaze lovingly upon them. I might have hugged them too. Is that so weird? No. It’s not 去黑眼圈.

New topic! Mint! I’m growing mint in our little screen porch, but I was worried about it for a while because the cats liked to go out there and chew on it and sometimes they even liked to sit on it. It was looking a little stunted and sad and I thought it wouldn’t make it, but now I’m all, WHOA MINT, slow your roll. I think this happened last year too. I kept wondering when I’d get enough mint leaves to use and then suddenly I’d have so many mint leaves, I didn’t know what to do with them all. Since I’m on a salad kick lately, I came up with this Cucumber Chickpea Salad–with mint Meeting Rooms in Hong Kong!

Can we just declare this the summer of salads? Because that’s all I want to eat. Which is strange! Because I am super picky about my salads. I think it’s because I just don’t care for lettuce. I can’t order a salad in a restaurant because it’s usually 90% lettuce and I have to make myself eat it and it’s just so meh. Anyway, back in the day, I used to always get Trader Joe’s Middle East Feast and Balela for lunch, then I’d dump the tahini dressing from the Middle East Feast into the Balela. That was the inspiration for this particular salad. (Oh Trader Joe’s, why did you stop selling the Middle East Feast? A part of me died that day. The part of me that loves tiny little pitas.)

I added some cucumber to this salad too because I love cucumber and it pairs so well with mint. When cucumber sits in a salad, it has a tendency to make the dressing a bit watery over time, so if you make this in advance, you might want to store the cucumber separately and stir it into the rest of the salad right before serving. This is a fabulous lunch salad and it makes a great filling for pitas too Web Attack.

helemaal serieus genomen

Met een doffe klap hoor ik ‘s ochtends vroeg het nieuwe nummer van Jamie magazine op de deurmat vallen. Ik sluip door het huis om niemand wakker te maken. In huis heerst nog een serene rust. Het is vakantie en we hebben een logeetje op bezoek. Ik geniet van een kopje koffie en blader door het nieuwe nummer. De rust duurt maar kort en voor ik het weet, ben ik mijn tijdschrift kwijt. Mijn 10-jarige zoon pluist het hele blad door. Roept oh en ah bij het zien van de lekkere gerechten. Ons logeetje is een stuk minder enthousiast. Ik besef weer dat we hebben getroffen met onze zoon. Hij lust bijna alles en dat vindt hij ook wel stoer. Ik hoor hem aan zijn vriendje vragen of ‘ie roquefort lekker vindt, hij legt uit dat het schimmelkaas is en dat je sommige schimmels wel kunt eten. En geitenkaas, dat is zó lekker zegt hij daarna. En roept vervolgens uit: Oh nee, feta! Dat is nog lekkerder !

Ik bedenk een list om het nummer opnieuw in handen te krijgen. In de bosspeeltuin leven de kinderen zich uit. Ik blader door het blad en nu denk ik oh en ah bij het zien van de mooie foto’s. Terwijl ik het blad lees, hoor ik andere kinderen jengelen om ijs. Gefrustreerd zegt hun moeder dat ze alleen een waterijsje mogen omdat ze hun brood niet hebben opgegeten. Kinderen en eten. Voor veel ouders is het een dagelijkse strijd. Het Jamie magazine family nummer gaat daar over. Hoe houd je het leuk aan tafel en eten je kinderen toch gezond. Daar kan ik niet echt over mee praten. Ik bof enorm met mijn kleine gourmand. Als ik hem vraag naar zijn lievelingsrestaurant, zegt hij meteen Goeie Louisa in Utrecht. Voor hem geen kindermenu’s! Hij bestelt liever zeebaars, dorade of portobello gevuld met roquefort. Dat ging als vanzelf… zonder strategie of opvoedplan. We koken graag en praten veel over eten. Hij helpt graag mee in de keuken en in de tuin. En tijdens het plukken gaan de peultjes en frambozen om en om in het bakje en zijn mond! We zijn hier eigenlijk altijd wel met eten bezig .

In het tijdschrift staan leuke artikelen. Een city-guide over Maastricht, een pleidooi om geen frisdrank maar water te drinken, de risico’s van suiker worden uitgelegd, interviews met hele leuke foodbloggers (met kinderen) en natuurlijk heel veel lekkere recepten. Lekkere broodtrommelhapjes, makkelijke pasta’s, vega-goeie gerechten en recepten met minder vet. Kortom een heerlijk nummer om op het terras in het zonnetje te lezen. Uit het blad maak ik de garnalencurry met kokos. De doperwten en peulen komen uit de tuin en had ik voor de vakantie ingevroren. Ik hoef alleen garnalen, limoen, citroengras en kokoscreme te kopen. Lekker makkelijk.

Na het eten gaan mijn mini-chefs aan de slag met het recept voor guacamole. We boffen maar! Achterin het blad staat het onderdeel kookclub jr. De recepten zijn geschikt om samen met kinderen te maken. Alleen is het wel jammer dat de aanwijzingen vaak beginnen met Laat de kinderen… Mijn mini-chefs voelen zich niet helemaal serieus genomen !

coffee have dissolved

Image

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid Alexander Hera.

Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil.

Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim nuskin.

Using a whisk or in the bowl of a mixer fitted with a whisk attach-ment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners’ sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle Office Design.