Wow! I love it! My favorite!It’s mouth watering foods!

This looks and sounds great. Can we support each other?

I am trying to follow you but I do not see that option.

Thanks for the feedback! 🙂 Yeah, it was one of those moments when I used the wooden chopping board our friend gave us. Oh, I used to enjoy it as a side dish when I was in Manila, too. But green mangoes are scarce over here. Or if it was available, it’s going to be too expensive!

I had red hair that I previously dyed back into black but the color was wearing off, so you could see red-ish and blonde-ish hair. I decided to make it even by doing a new coloration.

I picked Sand Brown color by MISSHA, a brown color that could go ash depending of your hair color. To be honest, this is part of my hair project, I want to lighten my hair color little by little then bleach it. We all know that it’s hard to bleach black hair, so maybe this process would make it easier.

like how Korean and Japanese do that, you know, giving you the full set.
(cuz French don’t do that, they just throw a pair of gloves and I know that my friends and I used to look for a bag, cut a hole to use that as protection sheet to cover ourself

Even though the coverage is not really perfect, I really like using korena hair coloring because it doesn’t damage your hair, and the product doesn’t smell like dead rat (because, trust me, I’ve tried products that make your eyes sting, cry and smelling like dead rat… very unpleasant).

I did not become familiar with adobo until I moved to Texas. It’s an ingredient in Mexican recipes. I see it’s used in the Philippines as well. Adobo or not, I love most recipes with spinach. This one sounds delish! 🙂

We have lots of things in the country The Philippines, that are cooked like the adobo. Vegetables are so abundantly growing everywhere in the country. We have a specified several meters lot in the school planted with vegetables of different names. Eggplants for examples are good to be cooked in adobo style. The okra is also best for adobo. But Kangkong, water-grown or upland grown, is one of my favorites especially when it is cooked like the adobo.

Kangkong or kangkung, the so-called river spinach, is a good source of proteins, vitamins, minerals. It is grown in various Asian countries like Thailand, Burma, Indonesia, Cambodia, Laos, Bangladesh, India, Bengal, and of course in our country, the Philippines.

Cooking Kangkong adobo is easy. You could make your own recipe. There are a lot of way of cooking this river spinach veggie. Let’s have a good viand with this recipe. Happy eating.

Cuticles are a part of your skin. They protect your nail matrix, the portion of the nail that grows, from infection. Cutting your cuticles leaves your nail matrix open to infections.

It can also cause deformities in the nail, such as ridges and discoloration. Instead of cutting your cuticles, push them back to give your nail an oval appearance. It also makes it easier to create a neat polish line.
Use a cuticle pusher to carefully push the cuticle back towards your nail bed.
Push in the sides of the cuticle as well.
Remove any dry or damaged skin.
Repeat on the rest of your nails.

After exfoliating your hands, it is important to rehydrate and moisturize your soft skin. Select a thick and luxurious hand cream or lotion. Massage this cream or lotion into your hands

If left on your nails, the oils from your hand cream or lotion will shorten the life of your polish. You can remove these oils from your fingernails with rubbing alcohol and a cotton swab or ball.
Place a cotton swab or ball over the opening of the rubbing alcohol bottle.
Tip the bottle upside down and wait a moment for the cotton swab or ball to become saturated with the rubbing alcohol. Place the bottom of the bottle on a flat surface.
Swipe the rubbing alcohol saturated cotton swab or ball over your nails to remove the oil.
Repeat as needed