If you catch yourself singing Prince’s Raspberry Beret (ya know, the kind you find at a second hand store) while wearing Bobbi Brown’s Raspberry Shimmer Lip Gloss ($20), maybe we could sing a duet! — because every time I apply this shimmery, non-sticky cutie, the sole lipgloss in Bobbi’s new Denim & Rose collection for fall, I feel like belting the song.
Thematically, the Denim & Rose collection combines the toughness of denim and the softness of rose with makeup (and cute packaging!) for rock n’ roll smokey eyes and romantic lips and cheeks.
For more on Bobbi Brown Denim & Rose, check out these previous posts…
Like a study in contrasts, Raspberry’s reddish pink feels innocent yet a little naughty at the same time. It taunts and teases onlookers without hastily giving up the goods.
Raspberry on NC35 skin
Raspberry on NW20 skin
The moisturizing formula, made with hydrating aloe extract and the oils of jojoba and avocado, feels good on my lips, and the four-hour wear time’s not bad for a non-sticky gloss.
Some gals might not dig the light vanilla taste and scent (you never know about scented/flavored products until you’ve given them a try), but I like ‘em fine. I don’t, however, like the $20 price, considering the amount of product you get, or the included applicator brush… This isn’t specific to Raspberry, but I would love to see Bobbi switch to a doe-foot applicator across the line, as these brush’s fibers feel short and (for me) difficult to control.
All that aside, color’s the name of this game, and I think Raspberry’s quite nommy! Might be worth a closer inspection when you can. Makeup and Beauty Blog Rating: B
You might like Bobbi Brown Raspberry Shimmer Lip Gloss if…
- You like/don’t mind brush applicators
- You’ve been looking for a reddish pink gloss
- You dig glosses with a light vanilla flavor and scent
- You’re an existing fan of Bobbi’s glosses
From raspberries to strawberries
VICTORY! Yesterday’s strawberry ice cream experiment was a big success. I’m not usually a fan of strawberry ice creams because I think many of ‘em taste kinda artificial, but this batch was like a freaking paradigm shift for my taste buds. Fresh ingredients make a huge difference! I never knew strawberry ice cream could taste *this* good.
In all its delicious, muffin top-expanding glory!
Now, I fear that my new ice cream maker, while glorious on so many levels, might turn out to be the worst thing to happen to my muffin top since the discovery of Nutella.
If you’re interested, here’s the ice cream recipe I used. Well, actually, I tweaked it a tad by substituting another 2 cups of whole milk for the heavy cream just to keep the calorie count down…as if.
Fresh Strawberry Ice Cream
1 pint fresh strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries, lemon juice and 1/3 cup of sugar; stir gently, and let the mixture sit for two hours. Then, separate (strain) the liquid from the cut strawberries, and set both aside.
In a medium bowl, using a mixer or whisk, blend the milk and granulated sugar. Stir in the heavy cream, vanilla and strawberry juice, and pour them into your ice cream maker. Then, let ‘er rip! My machine takes about 25 minutes to work… Add the cut strawberries during the last 5 minutes to keep them firm.
If your machine works anything like mine, your ice cream will be very soft, almost like soft serve. If it is, you might want to let it sit overnight in the freezer to harden.
Your friendly neighborhood beauty addict,