Pink is my absolute favorite color, and if I am having an off day and lacking confidence there is one thing that will boost my self-esteem and bring back my poise instantaneously. What\’s my secret? Pink lip color… the hotter the better! Generally my face is bare from makeup besides mascara of course, this is because it\’s all about my lip color. I am usually not enthusiastic about lipstick. You see I am more of a lipgloss or lip stain kind of girl. So in order for me to wear a pink lipstick it better be out of this world.
I recently tried out a new pink lipstick, and let me tell you it is absolutely out of this world! It is by Hourglass Cosmetics which can be found at Sephora and let me just say you do not want to miss out on Femme Rouge velvet creme lipstick, their new fall lip line. This is the line that includes an out of this world bright pink lipstick called Fever!
Check out this absolutely gorgeous color! It is not waxy or heavy which is a serious plus in my book.
Red Carpet Trends
•Dress Color Trend: Dark Blue
• Eye Trend: Smoky Eyes
• Lip Trend: Bold and Bright
Even though I spent my whole life in Michigan I still appreciate the beauty the surrounds me. I honestly don\’t think Michigan gets enough credit for it\’s beauty and what it is able to offer. During the summer there are many roadside stands filled with fabulous produce. Or you can drive out to a local farm and go pick your produce. During the summer months Michigan grows anything from raspberries, peaches and corn to cantaloupe, watermelon and tomatoes. If you can grow it you can get it here, well unless it\’s coconuts, pineapple, oranges or lemons. We can\’t grow those here. During the fall you can go to the farm and pick your own pumpkins or apples. You can stand anywhere in Michigan and be six miles away from clean water. It\’s a luxurious life us Michiganders have been able to live.
1 cup unsalted butter, softened
3 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 1/3 cups packed light brown sugar
1 tsp. baking powder 1 tsp. salt
1 large egg, separated
14 ounce can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
zest of one lemon zest
2 1/2 cups room-temperature blueberries, washed and drained on paper towels
1. Preheat oven to 350°F. Spray a 9×13 inch glass baking dish with non-stick cooking spray. (make sure to get the bottom and sides!)
2. In a large bowl, whisk together flour, oats, sugar, salt and baking powder. Using a pastry cutter (or two knives), blend the butter completely into the flour mixture (you want it to be crumbly).Reserve two cups of the crumb mixture (this will be use for topping)
3. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust.
4. Bake the crust 10-12 minutes, or until it starts to form a dry top.
5. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice, zest and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).
6. Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula for even distribution. Bake until lemon mixture begins to form a shiny skin. (7 to 8 minutes.)
7. Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.
8. Let bars cool in the pan on a rack until just warm, about an hour. Cut into 24 bars when cool. (If you have time to chill the bars, they’re easier to cut cleanly when chilled).
Yield: Approximately 24 bars