Do right for your kisser

It's no secret that I have a long standing obsession with every variety of lip products. Sticks, balms, glosses, wands, rollers, pots, tints, you name it and I've bought it. However, in all the products that have come across my lips, I've never found a combination quite as smoothing and conditioning as my new Lush product combination. Follow my easy-peasy regiment to softness and you too will be hooked.

Step 1: Exfoliate with Lush lip scrub. This lovely product is just like a body scrub but formulated for your kisser. It comes in four delectable flavors: Mint Julips (my choice), Bubblegum, Sweet Lips and Bon Bon. The scrub removes any dead or uneven skin leaving lips feeling refreshed and soft. I've been using just a smidge in the morning and the evening after I've brushed my teeth and after the first use I noticed a big difference.

Step 2: Condition with Lush Ultrabalm. After a nice scrub, I follow with this all purpose body balm. It's the same texture as Vaseline but is all natural and isn't a nasty by-product of petroleum (bad for the environment and bad for your bod). I slather this on my lips at least a dozen times during the day. It's great for any other spots on your bod that might need a little extra TLC as well.

And if you're not familiar with Lush, check them out here. Their handmade cosmetics are fab and make great gifts too!

Baked Potato Casserole

It's getting to be that time of year - the temperatures are falling as are the leaves, and the comfort foods are back in season. I love warm, hearty dishes and find myself enjoying them the most during the cold months when hubs and I are hibernating. Baked pastas, crock-pot delights and casseroles fill our tummys and make for tasty leftovers. One of my favorites is this easy to make and very tasty twist on the baked potato. I've been making it since college (when my repertoire consisted of macaroni and cheese and spaghetti) and it still hits the spot.

Baked Potato Casserole - serves 6-8 (or 2 with plenty of leftovers)

Have it:

5 large baking potatoes, peeled and diced

10 slices bacon, chopped and cooked

8 oz. shredded cheddar cheese (I shred my own block of cheddar to avoid unnatural ingredients)

1 pint sour cream (I prefer Daisy, don't go reduced-fat unless you have to)

3-4 green onion stalks, diced

salt and pepper to taste

Do it:

1. Preheat oven to 325 degrees. Place peeled and cut potatoes into a large pot and cover with cold water. Add salt to taste and bring to a rolling boil. Reduce heat and simmer 20-30 minutes. When tender but firm, drain water.

2. Cut bacon into 1 inch pieces and cook until desired crispyness. Use spoon or tongs to remove bacon to paper towel lined plate but do not drain grease. Heat bacon grease and add diced green onions. Saute 2-3 minutes. Remove onions to paper towel lined plate and drain remaining bacon grease.

3. Combine potatoes, bacon, sour cream, 2/3 green onions and 1/2 cheese in ungreased casserole dish. Add salt and pepper to taste. Sprinkle remaining cheese and onions evenly over casserole. Bake 30 minutes uncovered or until cheese begins to bubble.


I love that this dish is so simple and so good. I mean, how can you go wrong with bacon and potatoes and cheese? And it tastes good warmed up too, great for lunches or for another weeknight dinner.

Relief is spelled C-O-M-C-A-S-T

After an unintended hiatus from blogging due to three agonizing months of internet service comparable to the days of dial-up, I am excited to again have functioning high speed internet! The saga of Sprint Broadband has rivaled the drama of a Mexican soap opera, without the extravagent costumes. Three loooooong months without blogging, without being able to upload pictures and forget streaming video! In the last two weeks I've logged some serious computer time catching up and I am so excited to get back to blogging. Lots of new adventures in the kitchen, in the exercise arena and I've picked up a few new hobbies along the way. This wife has been busy, busy, busy!



So happy - this post was so much faster than when Sprint was running the show!