Fast forward to my now mid-twenties (oh my god) and I still don’t know the difference between a “jumper” or a “romper” and apply my eyeshadow with my fingers but I will say this: I am a lot less heavy handed and a lot more adventurous with my make-up choices than I was when I was 17.  I’m not the girliest of girls anymore and would still prefer to go shopping for new books or  video games than shoes, but I do love  new make-up!

I discovered through some friends that Ulta was having a sale  and after making a little more on my paycheck this month than I planned on (all those hours are paying off, literally!) I decided to treat myself to some pretty things. It started with my absolute favorite perfume, DKNY’s Fresh Blossom, being on sale for $15 — I couldn’t NOT buy that! That turned into a few lipstick recommendations, a blush, some eyeliner… Well, you’ll see!

1 Love in Paris Eyeshadow Palette in Be Our Guest Maurice // 2 Love in Paris Eyeshadow Palette in Eat Cake // 3 Matte Lipstick in Bloody Mary // 4 Matte Lipstick in Summer Breeze  // 5 Powder Blush in Summer Peach // 6 Super Skinny Eye Marker in Carbon Black // 7 Soft Matte Lip Cream in Antwerp // 8 Soft Matte Lip Cream in Amsterdam // 9 DKNY Be Delicious Fresh Blossom Perfume (Not available online anymore after the sale I guess)

I’m really into pinks and reds lately. I tried some purple eyeshadow a few weeks ago and loved it, and the adorable names for the Love in Paris Eyeshadow Palettes make me happy. I’m also really digging the whole matte lip look — I’m going to be investing in some good lip tint too so I can have a pretty color even when I don’t feel like wearing anything!

Super excited! I’ll do a general Nyx review once I’ve gotten them all in the mail and have had a chance to test them out for a bit. Most of the things I bought came highly recommended, so I’m really excited to try them!

]]> http://letsgetgalactic.com/2013/06/18/haul-post-ulta-sale/feed/ 1 ULTA letsgetgalactic ULTA http://letsgetgalactic.com/2013/06/17/my-summer-playlist/ http://letsgetgalactic.com/2013/06/17/my-summer-playlist/#comments Mon, 17 Jun 2013 19:16:11 +0000 Let's Get Galactic http://letsgetgalactic.com/?p=2340 Read more]]>

Seasonal playlists are one of my favorite things.

Summer, however, is not. Summer in Florida is hot and muggy and, like now for example, sunny and thundering all at once! I’m already looking forward to Fall and it’s barely June! I probably wouldn’t harbor such a deep hatred of summer if I had been able to experience it anywhere else, who knows.

These are songs that remind me of the ocean, or of being inside your apartment with a broken A/C and a bucket of ice that you unceremoniously drip all over yourself. Some of them are just good to listen to while sitting in traffic and lamenting the existence of sunshine and sweltering temperatures.

And for everyone who likes summer, I salute you. Have fun at the beach — I will stay inside with my pale skin and video games! xD (Just kidding, I looooove the beach! )

1) Andrew Bird – Fake Palindromes

2) Neutral Milk Hotel – Communist Daughter

3) Bright Eyes – Poison Oak

4) Franz Ferdinand – Take Me Out

5) The Front Bottoms – Swimming Pool

6) Tom Waits – Gun Street Girl

http://youtu.be/Bz28AD7qYe8

7) Lana Del Rey – Lolita 

8) The Mountain Goats – No Children

9) The Strokes – Reptilia

10) Modest Mouse – Dashboard

11)  Everclear – Santa Monica 

12) Cake – She’ll Come Back to Me

What’s black, white & red all over? These cupcakes! Har, har. My jokes are funny!

Seriously though, these are really good! They taste like chocolate chip cookies topped with whipped cream — DELICIOUS!

I’ve been super into the whole black/white/red combo lately. Probably in anticipation of Riot Fest in September! I always love carnivals.

Cupcakes:

1 vanilla bean pod (1 inch long)
2 cups of vanilla sugar
2 tsps of vanilla extract
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1 cup of unsalted butter (room temperature)
1 cup of buttermilk (room temperature)
3.5 cups all-purpose flour
1 tsp each of baking powder and baking soda
1/4 tsp of salt

1/2 cup milk chocolate chips (I used Ghirardelli brand)

Frosting:

2 cups of heavy whipping cream

1/2 cup of powdered sugar

2 tsp vanilla extract

Decorations:

Chocolate sprinkles

Red sprinkles

Chocolate candy melt drizzle

Preheat your oven to 350 degrees F.  In a sauce pan, heat the buttermilk until it’s barely simmering — Be careful not to let it get too hot! Remove the pan from heat and add the 1/2 inch piece of vanilla bean. Set it aside.

In a medium bowl, combine the dry cupcake ingredients with the chocolate chips. Set it aside.

In a larger bowl, use your mixer (or a handheld whisk) to cream the butter and mix it with the sugar.  Add the eggs (and yolks) to this one-by-one and make sure to mix them in well!

Slice open the vanilla bean and scrape the seeds into the buttermilk. Add the vanilla extract and stir everything together.

Gradually add the dry ingredients to the wet, making sure not to overbeat the mixture. I poured it in waves and then stirred in between — Poured a little, mixed it up. Poured a little, mixed it up!

Fill your baking cups (or cake pan, if you’re making a cake — but adjust times accordingly and keep an eye on it!) about 3/4 of the way and bake for 20 minutes. Oven times may vary, so be sure to poke the center with something so you can see if it’s cooked through!

Remove and let them cool on a wire rack (or on the counter!)

For the icing, pour the whipping cream into a medium bowl and beat with a mixer until it’s light and fluffy. You’ll know it when the texture gets to the consistency of whipped cream! When it’s there, add the powdered sugar and vanilla extract and mix it together really well!

Top with sprinkles, drizzle, whatever you want! I used chocolate almond bark — Melted it, put it in a squeeze bottle and drizzled stripes on top of the cupcakes!

You can add me on Instagram by clicking here!

I dyed my hair red, which is something I’ve done a few times before and hated. I actually love it this time?! It’s very Kate Kane-esque and everyone who knows me knows how in love with Batwoman I am. <3

I’ve also been wearing a lot of red lipstick. I’ve never owned a tube of red lipstick in my life and now I own TWO?!

I’m going to be taking my puppy to the vet soon to get his poor little puppy bits snipped and his shots up to date. Sweet little guy has no idea what he’s in for! :’/

I had coffee with my friend Kat a few days ago (HIIII KAT!!) and this is the first time we’ve lived in the same city in FOREVER! She works right down the street from where I live and, even with my ridiculously busy work schedule, I love spending time with her!

Aside from working, I’ve been unpacking stuff I haven’t seen or had access to in over 6 months and it’s INSANE — We moved shortly after my last birthday and because of that, some of my birthday presents are still unopened. It’s like BIRTHDAY AND A HALF!

I’m going to be getting a few new things soon, what’s the point of working 7 days a week if I have nothing to show for it?! I’m planning on putting money into my savings account as well for my Riot Fest / West Coast Move Fund.

The cupcakes in the photos above will have a recipe up tomorrow!

CONGRATULATIONS, JESSICA TARNATE!

We’ll be contacting you shortly so you can choose which item from the shop you’d like!!

THANK YOU TO EVERYONE WHO PARTICIPATED! This giveaway was a huge success and I can’t wait to have even more of them and introduce you guys to all of the cool stuff that friends of mine and local folks make and create!

AND NOW… The Pizza!

For the simplicity of both your budget and your sanity, I’m going to just tell you to use one of those packages of instant “Just Add Water!” pizza crusts because I have made pizza dough from scratch and to be really fucking honest, that deserves its own separate entry because it is an ordeal and a half!

That said, this pizza is delicious no matter WHAT crust you use! I have a Cauliflower Pizza Crust recipe I’ve been wanting to try…  I wonder if I can convince anybody it’s authentic Japanese pizza crust*?!

*Not sure if this is even a thing.

1 package Just Add Water! Pizza Crust (and add the water!)

1/2  cup of pizza sauce

1/2 cup shredded mozzarella

1/4 cup shredded cheddar

1/4 red onion, cut into small strips

1 cup spinach/arugula mix

1 tbsp minced garlic (about 3 cloves)

Mix the dough as directed (or make your own!). Press it onto a baking sheet or pizza pan with flour dusted hands.

Spread the minced garlic across the top and outer rim of the pizza. Top with pizza sauce, giving the whole pizza a thin layer (or thick — I just don’t like red sauce very much!). Add the spinach and arugula. Cover in cheese (I put the cheddar on the outside so the colors would fade together because I am a weirdo!)

Top with onion slices. I put them on top because if I put them any lower, they won’t get cooked and raw onions gross me out.

BAKE AND ENJOY! Bake according to the dough instructions — I like to bake until the crust is golden and the cheese is melty and yum!

From their website: “Pop-Up Tee’s goal is to curate some of the best t-shirt designs from artists around the world. Our platform is a great place for up-and-coming designers to show off their work and get the chance to be featured with other artists who’ve created similarly themed t-shirts.“

Sounds awesome, right? I thought so too. They had a sale for various Adventure Time-themed shirts, and I am absolutely obsessed with Jake the Dog singing about making bacon pancakes. I saw this shirt posted on Facebook and immediately ordered it from PopUpTee.com.

The order came to $12.99, as is the usually for these sales. I paid and got a confirmation email:

“Thank you for placing your order with Pop Up Tee!

T-Shirts are made to order after the sale has ended. You can expect your shirt to ship about 7 to 12 days after the sale ends.”

Strange that it should take 7 – 12 business days for my t-shirt to be shipped, when they took the funds from my account almost INSTANTANEOUSLY, but I was not worried.

I promptly forgot about the order, and my shirt. I work a lot and it was more of an impulse buy, so it slipped my mind for about two weeks, until I realized that it had been 13 days since they took the money out of my account and I had still not received any sort of shipment email. I know that 13 days is not too terribly past when they said they’d ship, so I just sent a quick email to follow up and make sure everything was processed correctly. I have a history with the mailman at my apartment complex losing my packages, and I was worried this had happened.

“Has this been shipped yet? It has been 13 days.” Quick and to the point.

I received,

“Hello, We usually ship orders about 7 to 12 business days after the sale
ends. We order the exact amount of blank shirts and print them after. So
it takes a little while to ship.

Shirts from this sale should start shipping out at the end of the week.

Thanks”

I thought this email was weird and robotic, but was not too perturbed. I emailed back,

“Thank you! And I assume I’ll be getting some tracking information about it in my email by next week then, right?

Your order #10287 was cancelled at your request.

Please reply to this email if you have any questions or concerns.”

Jean-Baptiste Courtier is a photographer living and working in Paris. He discovered his passion for photography while working for a modeling agency, and has worked for Saks 5th Avenue and Nike.

natation synchronisée

portfolio

An Embarrassing History: Green Meadows Farm

I was a precocious child. At the tender age of five, my little brother Jessie was born and I was faced with the very awkward realization that my mother did not only exist to cater to my every demand.

I’d oftentimes find myself watching from the outside as my mom would coddle and coo at this small wrinkled rat that she had brought home in place of my new baby brother, which I knew was supposed to be cute and wide eyed and filled with childlike innocence. I wasn’t sure what happened to my real brother, but the tiny little replacement was not up to my high standards.

Instead of doting on me with loving adoration (as a little brother should!), this shrill and smooshed thing cried and pooped and took all my mom’s time away from me — Breastfeeding replaced Coloring Book Time and instead of waking up in the morning with me to watch 90210, she was too exhausted from waking up throughout the night with my brother, whose only mission in his short life seemed to be waking up everybody he could during their most blissful dreams (even the ones involving his older sister finally being asked to replace Kimberly as the Pink Power Ranger).

About a year into having a little brother, I gave up on reclaiming the sole attention of my mother and instead devised a plan to get a new friend — One who would love me and play with me forever.

I was in the second grade. My parents never had a lot of money, but they always found a way to let me go on field trips with the rest of my class and  these field trips are some of the only things I remember clearly from elementary school.

On this particular field trip, my class was visiting Green Meadows Farm Petting Zoo, which was more personal farmland than actual zoo. There were donkeys, goats, chickens and pigs. Instead of any discernible pen for the animals to live in, rope was tied haphazardly around a few thick logs jutting up from the earth.

Had I been a bit older, I would have fully expected a chainsaw wielding masochist to come running from behind one of the rusty, leaning sheds. After exploring the current website for a bit, I see now that they’ve clearly undergone some sort of overhaul, because the farm did not look like it does in those current pictures. Or maybe my poor little mind was so warped from sibling jealousy that I imagine it differently; whatever.

After a few hours of being forced to ride decrepit looking ponies and pet calcified goats, the time came. I had known about this field trip, had read all the brochures and handouts the teacher put into my greedy little hands, for weeks. I’d poured over the photos, the lists, the Comic Sans. One word leapt out at me from the pages again and again, causing my heart to race and my breathing to come in hurried gasps:

Piglets.

All over TV and the books I read, people talked about how intelligent pigs were. Every photo of a snub nosed potbelly pushed me closer and closer to the edge. My life became consumed by the thought of having my very own pig to play with, and to color with and have tea parties with and do all the things with me that my mom wasn’t doing anymore because of my tiny little rat brother.

As we approached the tiny gated makeshift pen that the piglets were kept in, my spirit soared. All of my dreams were about to be actualized. I didn’t care about the boy who had tried sticking gum in my hair on the bus or the teacher who scolded me for trying to take two chocolate milks at lunch (I WAS THIRSTY, SUE ME). I didn’t care that my mom loved my baby brother more than me or that, even wrinkled, he was still kind of cute.

All I saw was the piglet. Its eyes met mine, and there was a moment. If you asked anyone else who was there that day about the moment, I’m sure they can attest to the truth of my claim. There definitely was a moment.

As I entered the pen, the piglets eyes stayed locked with mine. The other children ran around to the faster, squealing pigs but this one was all mine. He stared at me with a lazy eye and I heard a snort. My heart swelled with love and I knew that this meant the pig felt it, too.

I tried to be as nonchalant as I possible while approaching my new soul mate. The farmhands (or minimum wage employees, who knows) stood around with a bored sense of indifference. Apparently having thirty small, screaming children running around with half as many tiny, shrieking piglets was just another day for these guys.  My teachers were busy trying to keep a small blonde child from taking a bite out of his piglet’s ear, and that was all the motivation I needed to spur my plan into action.

I scooped the piggy up and put him under my shirt and against my belly. I cradled him in a way that would look as if I were suffering from an impossibly painful stomachache, and feigned a look of what I imagined “ill and nauseated” to be at that age. I made a beeline for the open gate and headed for the school buses.

My plan was clear and Operation: Bring Piggy Home was a go. I was about 15 feet away from the chaos that was inside the pig pen when the unthinkable happened.

I will let you in on a little secret: Pigs do not like to be picked up and shoved under a six year old’s shirt. Especially small, scared piglets being held upside down and pressed firmly across the abdomen of a child. The piggy took a hard kick, scraping his little baby hooves against my stomach and breaking the skin. I shrieked, throwing the pig across the yard, and he responded in kind while running in circles as we both screamed and cried and my belly bled.

My teachers and the farmhands all ran over to me, and demanded to know what had happened. One of them grabbed the pig and pointed an accusatory finger at me. “Did you try stealing this pig?” she demanded. I knew that honesty was the best policy, but I also knew that if I didn’t play my cards very carefully, I would end up in trouble or worse — Without my new buddy, forced to sit abandoned and alone while my baby brother was doted on and adored.

“No,” I said, indignation making my voice rise. “He’s my pig. I brought him from home.” I have no idea what possessed me to go with this particular lie. I could have chosen a hundred different, more plausible things. I could have said that he had gotten loose, and I was trying to catch him. I could have told them something, anything else.

“You didn’t bring that pig from home, Cassie. You know that’s not your pig.  He needs to stay here with his family, he’ll miss them.” Even at 6 years old, I was familiar the bitter taste of condescension as it slid down the back of my throat and into my belly. How dare these adults lie to me?! I knew that my piglet would love playing with me, he’d never think about his stupid smelly family or their dumb babies ever again! He would be happy!

I don’t know who I was trying to convince more — Them or me. All I knew was that this piglet, this small, pink, googly eyed piglet, was the one chance I had at having a friend in this world that now included a baby brother, and I wasn’t going to let it go without a fight.

“He is so mine! I brought him from home, you can even ask my mom!  I AM HIS FAMILY!” By this time, the employees had already started walking back toward the pen with my pig. I cried and I stomped my feet and I pleaded and begged. The teacher’s assistant took me back to the school bus, where I had to sit alone while she flirted with the bus driver for the next 45 minutes until the field trip was over. 

As I waited, I stared in what I hoped to be  a wistful fashion out the school bus window in the direction of my classmates and their piggy friends. I envisioned my friend, my piglet pal, standing in the center of the pen looking lost and alone while the other children sat blissfully unaware of how special he was. I cried for him, and I cried for me.

Suffice it to say, I never did get a piglet. Eventually, my baby brother started crying less and less, and one day we woke up and he played Bubble Bobble with me instead of chewing on the controllers. I’ll never know what happened to my piglet. He would be almost twenty years old by now. According to Google, it’s likely that he’s dead.

I’ll forever remember you, little one. With every Hawaiian pizza or bacon breakfast, I will think of you fondly and remember our short time together. Although brief and tumultuous, you were my first love and I will never forget you.

xx

So my first contributor to this new area of the blog is a girl I’ve known briefly, but has quickly become one of the greatest ladies I know — And she’s a BAMF treat maker as well! A few days ago she showed these to me while she was making them for her lady love, and my mouth has watered ever since!

Without further ado…. Cherise! ;D

————————–

Hi everyone! 

My name is Cherise and I work with Cassie. I absolutely love Cass; she’s my Spirit Animal. I’m 23 years old and I’m in love with baking and cooking. I play a ton of video games too and stream them when I’m not working (which is barely ever, I’m a bit of a busy bee :3). I live in Michigan with my girlfriend being cute and stuff.

I recently baked up some yummy Fruit Tartlets and Cassie asked me to share the recipe with everyone!

Tart Dough

- 1 ½ Cups all-purpose flour

- ½ Cup sugar

- 1 Teaspoon baking powder

- 1 Teaspoon salt

- 6 Tablespoons cold, unsalted butter (cut this into 8 pieces)

- 1 large egg

- 1 large egg yolk

- 1 Tablespoon water

- 1 Tablespoon vanilla extract (optional, lemon or almond can be used as well!)

Cream Filling

- 2 Cups whole milk

- 1 vanilla bean, split lengthwise and scraped (If you don’t have vanilla bean you can use 1 ½ Tablespoon vanilla extract)

- 6 large egg yolks

- ½ Cup sugar

- 1/3 Cup cornstarch

- 3 ½ Tablespoons unsalted butter, room temperature (chopped into 4 pieces)

Caramel Sauce

- 1 Cup sugar

- 1 Cup heavy cream (I used whole milk which makes for a lighter caramel)

- 2 Tablespoons butter

Tart Dough

1. Sift together the flour, sugar, baking powder, and the salt. You can also do this step in a food processor or with a strainer. Make sure to combined well!

2. Add the butter one piece at a time. You’re going to want to work this in with your fingers or give it a few pulses with your food processor. Remember, ONE piece at a time! Rub the better in or pulse each piece until it is combined and then add another.

3. Add the egg, egg yolk, water, and vanilla extract (or whatever extract you decided to go with). Once again, pulse with your food processor OR use your hands to kneed the dough until a ball is formed.

4. Turn out onto a lightly floured surface. Roll the dough out till it’s about ½ inch thick and cut out circles for the tartlets. You can also make one big tart if you’d rather do that! If you do not have little tartlet dishes you can always use cupcake or muffin tins and cut the finish product to the size you like! If you are not using the dough immediately, make sure to wrap in plastic wrap and refrigerate it immediately at this step*

*(If you have refrigerated the dough, be sure to knead the dough after you remove it from the refrigerator to make it malleable but still leaving it a little cool to the touch)

5. When you are rolling the dough out, make sure that you roll away from you and then back towards you. Don’t roll over the ends as this may cut into the dough and cause air pockets or tearing when baking. Turn the dough and roll out again. Make sure you roll the dough out about three times longer than the actual pan (i.e. a 1-inch deep tart pan the dough should be three inches longer than the diameter of the pan).

6. The dough may rip as you place it in the pan but don’t fret! The dough is very forgiving and can be pinched back into place. To keep the tart dough from bubbling or rising add foil to the top of the tart dough, pressing it inside the mold with it and then pour uncooked rice or beans into the now foil covered tart dough. This will apply pressure and keep the dough down!

7. Bake in a 350 degree oven or 10-18 minutes (large tart) or 8-10 minutes (tartlets). Be sure to watch the tartlets closely! These can easily burn especially dependent on how hot your oven runs. Set aside and get ready for your cream.

Cream Filling

1. In a small saucepan, heat the milk and vanilla bean (pod and pulp) or your extract. Bring them to a boil. Once they hit boil, remove them from the heat and cover them for about 10 minutes. This will allow the milk to absorb the flavor much better!

2. Prepare a large bowl with cold water and ice cubes and place a small bowl inside this. Set this aside. This will be used once you need to cool the cream filling. Set aside a mesh strainer if you have one. This is for getting the lumps out. If you do not have one, a food mixer will work too.

3. In a heavy-bottomed, medium saucepan whisk the yolks, sugar, and cornstarch together. Remove the vanilla bean from the milk and begin to slowly add the milk to the yolk mixture. Make sure to be whisking constantly!

4. Once all the milk has been added, place the milk-yolk mixture over medium heat and whisk continuously and vigorously! We’re trying to avoid lumps here so make sure to work that whisk like a mad person. Bring the mixture to a boil while constantly whisking and leave it at a boil for about 1-2 minutes. Remove from the heat and pour the cream into the small bowl inside the ice bath that was prepared in step 2.

5. Stir the cream filling as it sits in the ice bath to keep it smooth. When it has cooled to about 140 degrees (this will still be very warm but not burning to the touch), remove from the ice bath and stir in the butter one piece at a time. Return to the ice bath and let it sit until it has completely cooled. If the mixture is very lumpy, run it through the mesh strainer a few times OR mix with a hand/stand mixer. If you use the mixer make sure not to over whip this! Use immediately or cover with plastic wrap and refrigerate for up to 2 days. How much cream you use in your tarts is completely up to you!

Caramel Sauce

1. In a large and heavy bottomed saucepan, heat the sugar over medium heat. We’re looking for the sugar to melt which can take a while. Keep a close eye on the sugar. Eventually, it will start to melt and get nice and liquid-y.

2. When the edges start to caramelize (take on a nice, light brown to brown color) begin to whisk the sugar.

3. When the sugar has completely melted (it’ll look clear and lumpy, a bit like gritty rock candy) add the cream of whole milk. BE WARNED! The sugar will INSTANTLY seize up. This is NORMAL! It’s going to be very difficult to work with at this point and it’ll look and act just like brittle. Just continue to stir (I know, this is difficult!) over low heat until it is smooth. This can take about 5-10 minutes.

4. Once the caramel is smooth, remove it from the heat and the saucepan it was in into a new bowl and add the butter. Whisk until smooth and let cool before using.

Assembling

I used strawberries and golden and red raspberries but you can use whatever fruit or berries you’d like! Fill the tart or tartlets with the cream and then assemble your fruit on top. Once everything is in place, drizzle as much caramel sauce over the tarts as you’d like and enjoy! Remember to refrigerate the tarts (if there’s anything left).

The tart dough and filling can be prepared beforehand and frozen (dough) or refrigerated (cream filling, 2 days). The Caramel sauce can be kept in a mason jar and refrigerated as well. The great thing about this recipe is everything can be assembled over a few days. Also, all parts of this recipe can be used in other baked goods; especially the dough, I use the dough for pies all the time.

I hope everyone enjoys this recipe! It was a ton of fun making and sharing with you all!

<3 Cherise

This is the first month I’ve had in awhile where I’ve felt like I’ve had a handle on the direction in which my life has been going. I quit my second job because they were scheduling me repeatedly outside of my availability, and punishing me when I had to call out of those shifts, despite my numerous attempts at getting them to update their availability files.

I got my phone fixed, finally, FINALLY! Without Instagram my life is meaningless, guys. Just sayin’.

I also received my first paycheck from my other new job, and it was the most I’ve ever gotten a paycheck for! Almost everything went to bills, but still. It feels pretty good to be a gangster!

I’ve been moving things from my storage slowly but surely back into the apartment — It’s so nice to be back! One of the people subletting the apartment from us had more animals than was allowed and basically destroyed the entire carpet throughout the apartment, but we’ll be working on getting that fixed.

Once the subletters finish moving out (this week sometime), we’ll deep clean the damage done from the last six months and I have some cool new plans for redecorating! I can’t wait to touch up the paint, add some new colors and really revamp the place. I felt like we were so stunted with out decorating ideas after moving initially, but now that I’ve had a good 6 months away and have come back to reevaluate, I have so many new ideas for color schemes and themes and omg! Here’s a hint: I want my bedroom to be SUPER girly. We’ll see how this goes! ;D

Here’s a quick recap of the month for you:

Free Comic Book Day 2013

Partnered up with Slade’s Crafts for Let’s Get Galactic’s very first giveaway! It’s running until June 6 — Click here to enter!

I became obsessed with these popsicles; Read my review here and go buy some for yourself!

Bruce Mozert’s underwater photography had me dazzled!

Dat bread doe! Cranberry Citrus Walnut Bread — My favorite thing to bake!

Next month I hope to have a few more reviews put up, as well as more new recipes now that I ~finally!~ have my kitchen back! So stay tuned for delicious things!