“Don’t save things for a special occasion. Every day of your life is a special occasion.”
― Thomas S. Monson
I am illustrating this post with a photo of my makeup-free face because it is the lesser of two evils (option two: a photo of me splashing my face with water like a two-cent soap model).
Washing your face with sparkling water is not a visually pleasing concept or product photo-friendly, but believe me: it works.
Based on a Japanese trend, I starting dabbling with sparkling water cleansing a few months ago and the simple science behind it speaks volumes. As the carbonated water effervesces on the skin, the bubbles act as small micro-brushes. As well as delivering oxygen deeper into the skin barrier (therefore increasing circulation and decreasing puffiness), the gentle ‘pop’ works to deep clean pores, remove dead skin cells, brighten, and tone.
Not an easy daily practice – sticking your face in a bowl of sparkling water, that is – but a fun and natural way to get a thorough face cleanse*.
And if it’s still a little too off-centre to add to your beauty regime, I’m obliged to send you in the direction of Masque Bar. Having recently launched in the UK, the Japanese brand brought over their anti-Blemish mud mask, anti-wrinkle sheet mask, pore-refining creme mask, and brightening sheet mask. Though all I have tried have been effective, the latter – the brightening sheet mask – is like a sparkling water wash on steroids. It comes highly recommended.
*(If you’re wondering how to make sparkling water, look no further than the Sodastream. It is essentially cheaper, ‘DIY’ sparkling water that rivals all bottled and French-named alternatives.)
At the Eiffel Tower’s inception, there were very few photographs taken behind the scaffolding. These rare photos are an incredible find and quite a testament to the magic that Alexandre Gustave Eiffel began designing in 1887.
After two years of work by only 200 men, the now-famous structure was completed with 18,038 pieces of wrought iron and 2.5 million rivets, weighing 10,000 tonnes and reaching a height of 984.25 feet. Complete with 1,710 steps to the top, of course.
For years, rumours have flown around concerning the tower’s initial uses. We know that, in its opening year, French newspaper Le Figaro opened a print office on the second floor alongside a post office which delivered postcards by balloon.
Allegedly, there was even a penthouse and theatre.
Allegedly no more, thanks to the archives of the Neurdein brothers (the official photographers of the Paris World’s Fair in 1889). Say hello to Mr. Eiffel’s 285-meter high penthouse and theatre.
As of last year, food waste became detrimental to much more than our wallets. In fact, food scraps are currently the biggest contributor to landfills and greenhouse gasses.
I’m pretty set on keeping my planet and bank account as healthy as they can be, so I thought I’d share a few of my favourite food wastage tips to anyone who feels the same!
1. Shop more frequently. Rather than spending hours meal planning and grocery list making, take a few 10 minute trips throughout the week to stock up on things you’ll need in the next day or two. This way, you buy fresher, healthier, and end up with much less waste when life and sell-bys get in the way of meal plans.
2. That said, make a grocery list. A small one. And don’t shop outside of it.
3. Avoid the inside aisles and corner deals. Most supermarkets put their ‘2 for 1s’, multipacks, and general temptations on the ends of aisles and away from fresh produce. Sticking to the greener parts of the supermarket will save both your waste and waistline.
4. If you stock up, stock up on frozen fruit and veg. Being frozen often means they skip out on preservatives of canned alternatives, and they last for ages.
5. Buy organic, soya, or almond milk. It lasts longer and treats your body better. (I make my own almond milk and never waste a drop!)
6. Know which fruit and vegetables should be kept in the fridge and which will last longer at room temperature. (See photo above!)
7. Store leftovers in a clear glass container. We eat with our eyes and tinfoil does nothing for our tastebuds.
8. Create separate areas for fruit, veg, and meat. The closer they are, the faster they spoil.
9. Keep your fridge clean. Air needs to circulate around food to keep it clean. An overstocked fridge will spoil much faster than an organised fridge, doubling up on food wastage.
10. Remember, one can spoil the bunch. When it comes to apples, berries, potatoes, and onions, check for rottens before storing a bunch and remove them before you lose the rest.
11. Break your bananas. Quite simply, break each banana off from the group at the stem and they’ll last twice as long. (And if any do get brown before being eaten, use them in banana bread!)
12. Put a celery stalk in your bread bag (or basket/bin). It will stay fresh for well over a week.
13. Wrap your cheese in wax paper, then a plastic bag. Fresh as it gets.
14. Turn your vegetable scraps into frittatas or vegetable stock. Easy peasy.
15. Pickle everything. If you don’t know what to do with it but don’t want to waste it, pickle it. It’s the garnish that keeps on giving.
16. Don’t waste wine. If you and a friend can’t get through the bottle, simply pour the rest into an ice tray and use the cubes in any wine-friendly recipes.
17. Don’t trust the sell-by date. Often, it leaves 3-4 days before the food is actually unsafe to consume (1-2 days if left uncooked).
18. Donate what you don’t want! Bought far too much poultry, sauce, and nibbles over the holiday season? Find a food shelter!
19. Make your dog happy. While things like coffee, chocolate, grapes and milk are dangerous for dogs, other perishables like eggs, sweet potatoes, and apples are great for them!