Chanel Le Blanc De Chanel

I'm hopping around makeup bases again. The only product I still haven't shopped for is mascara--I'm still loving Chantecaille's Faux Cils. Considering I'd try out 3-4 new mascaras every month, and never finish any, I've saved about $540 in mascara in the last 6 months. Yikes. It's probably gone towards the dog, the SO's V-Day present and my pen obsession, though.

So, the base--Chanel's Le Blanc De Chanel Sheer Illuminating Base. As one can surmise from the name, matte and tan addicts need not apply. There's many reasons to love Chanel cosmetics, and packaging is a big reason. Le Blanc De Chanel comes in a frosted glass bottle that's reminiscent of their nail varnishes, but oversized. The top screws off and you can either pour the product out or use the flimsy plastic spatula included. The scent isn't overbearing, but it kind of throws me off--it's a bit tangy, something I didn't expect from Chanel. Le Blanc De Chanel isn't drying or hydrating, nor does it cause me to break out. There is a lot of talc in this product, though, and makes me look slightly paler post application. It holds my powder foundation longer than Shu's new fluid base does, which is silicone based.  While it is a bit pricey for the size, it's great for me because I save time and money as I no longer have to mix in my Shu Base Control for that glowy, 'lit from within' look. Overall, I'm quite fond of Le Blanc De Chanel. 

A close up of Le Blanc De Chanel; I thought the way it refracted light looked cool.

All blended in--see how my skin looks nice and luminous?

With a bit of foundation applied on top the luminosity is a bit muted, but it's still glowy.

MAC Too Fabulous

Looks fun!

Murray Circle

The SO took me to Murray Circle last Friday for dinner, and I tremendously enjoyed it. Murray Circle is one of the Bay Area's many one Michelin star restaurants, and it provides a unique comfort, tucked away underneath the Golden Gate Bridge in the outskirts of beautiful Sausalito. The interior is warm and cozy, with a fireplace, intriguing lighting fixtures and beautiful ceiling. The wait staff are attentive and I felt more relaxed than at other restaurants (like Michael Mina or Manresa), thanks to its down to earth feel. The food is refreshingly unique and well prepared. The SO and I shared the Grand Tasting Menu as well as the Winter Game and Truffles menu over a spätlese from Dr. Loosen (Murray Circle has a great wine list, with a wonderful variety of my go-to wine varietal, the Riesling).

A theme I felt running along the entire dinner was intense saturations of very pure flavors. I really had no words at the end of the dinner, as I stole the SO's last course, other than unintelligently babbling, "This is the most limey thing, ever". And it was. The crab bisque was insanely, well, crabby. Foie Gras Emulsion? I'm sure you can guess the answer. And it wasn't just an effect of over-seasoning, nor did they cloud the plate--the flavors were extremely clean and pure. The unadulterated flavors weren't the only highlight, though, as I thoroughly enjoyed every facet of the cuisine.

The SO enjoyed a seven course meal (that I picked at as well) that started Dungeness Crab with creamy bisque, baked crab cake, sunflower seeds, vanilla, and pear. Sublime, and incredibly, for lack of better words, once again, crabby. Not fishy, not salty; the bisque was an impenetrable wall of crab, perfect for dipping bread into. Next, he had Gulf Prawns with soft potato gnocchi, caramelized chestnuts, toasted brussels sprout leaves. Then, Sturgeon, exquisitely cooked in nori butter with hijiki seaweed risotto, tempura chanterelles, and oyster veloute. A wonderfully spiced Young Pasture Raised Lamb was his meat course, which was wood roasted with north african flavors. The crust was delicious and left me craving for more. Before dessert, came a cheese dish from Andante Dairy made especially for Murray Circle, baked in rye bread, with apricot-whiskey, and grapefruit. A delicious Roasted Banana Sorbet began the desserts, with cashew caramel. The cashew caramel actually reminded me of one of my favorite candy bars--Payday. The dinner ended with a Key Lime tart with guava foam and little bars of meringue. I'm not usually a key lime pie/tart fan, but this dish left me stuttering, only able to stab my fork at the rectangular prism of heavenly limey goodness, until it was all gone.

 My Winter Game & Truffles dinner began with Wild Boar from Broken Arrow Ranch in Ingram, Texas, with tortellini, shaved organic prosciutto (that the server stated was cured in house for over 12 months), and a fantastic truffle consommé. The prosciutto and truffle consommé were the highlights to this dish, and I really could live off of the ciabatta, prosciutto and truffle consommé from Murray Circle. Soon came the Partridge from Bullfeathers Farm in Arbuckle, which featured a truffle scented breast, leg "en crepinette", savoy cabbage, toasted faro, a phenomenal foie gras emulsion, and a sunny side up egg. Mmm, runny yolk. My final meat course was Axis Venison from Broken Arrow Ranch, which was wood grilled with roasted grapes, avacado, hazelnut, shaved fresh truffles, and sauce "périgueux". Venison is, by far, my favorite protein, and the delicious crust on this perfectly cooked cylinder of venison took it to the next level. I savored each slice, feeling an impending doom as I polished it off. I wanted more, more, and some more; every day of the rest of my life. Then came my sole "dessert", a Salted Truffle Macaron with roasted bartlett pear, and aged balsamic vinegar ice cream atop an olive oil pound cake. Does any part of that register as "dessert" like? If not--yeah, it was odd. The macaron it was impossibly delicious, yet something was so wrong I couldn't finish it. The truffle-cream filling in the macaron was beautifully showcased, enveloped in scrumptious, crunchy and chewy goodness. I thought perhaps it was too savory for dessert, and that's why I couldn't stomach it. I asked a waiter for a slice of sourdough, and dipped it into the truffle sauce. It was actually surprisingly sweet, and didn't do well at all with the bread. I left confounded and frustrated; I had enjoyed it so--every bite left me craving more, the juxtaposed flavors were both harmonious, yet clashed furiously. The only way I can put it is this: I really liked it, and I really wanted to like it. Two separate thoughts that should collide and contradict, but somehow had to go together--just like the dish.

Jelly Pong Pong Lip Cushion - Syrup

Jelly Pong Pong Lip Cushion in Syrup is a nice daytime lip balm, and I find myself using it the most often out of all my Jelly Pong Pong products. Aside from the stock photo looking like pink tinted agar, the rest of the description is accurate. It's slightly stickier than most balms I'm used to (like La Mer's), but the cushiony formula provides great staying power and soothes the chapped skin on my lips. The tart, playful scent doesn't linger for long, and the sheer wash of watermelon pink doesn't really add much color, allowing me to add it on top of any products that may be drying to my lips (like a tint).

The photo I took of the product makes it look like a bright orange, but it's really not. Syrup is a translucent watermelon.

This product was sent to me by Jelly Pong Pong's PR office for consideration. The opinions expressed in this review are solely and purely mine.

Jelly Pong Pong Trifle Spongy Lipstick - Sponge

I honestly wonder if the descriptions of Jelly Pong Pong products are written by a person who has never seen them in person. The Trifle Spongy Lipstick supposedly "imparts deep, pigmented colouring as well as being juicy & bouncy at the same time". Juicy, yes. Wonderfully so. Bouncy, erm, not in any technical sense, but it is rather cushiony and nice in that aspect. Deep, pigmented colouring? I haven't seen the rest of the range, but Sponge, a soft, orangey, coral is more of a tinted balm, and doesn't impart much color on my admittedly really pigmented lips. A slight tinge of coral is all. Even when swatched on the back of my hand or on a piece of paper, its translucence is quite apparent. Trifle Spongy Lipstick is hydrating, but it's not a clear winner for me in any field. There are better lipsticks out there, and there are better tinted balms out there.

This product was sent to me by Jelly Pong Pong's PR office for consideration. The opinions expressed in this review are solely and purely mine.

MAC Tinted Lipglass - Gold Dust

MAC's Lipglass in Gold Dust is a coppery, orangey gloss with golden shimmer and glitter. While the Lipglass formula isn't as tacky as the Dazzleglasses, it's still fairly thick, and in return lasts longer than most lip glosses I have. Gold Dust is almost like wearing glitzy honey on my lips, and I'm really fond of it--even though it's really not a true gold.

Jelly Pong Pong Cheek Puff

I've never tried a cheek stain before, and I'm not really sure if I'm a convert. When I saw Jelly Pong Pong's Cheek Puff, I hoped it would have a creamy consistency, like MAC's Cream Colour Bases. Then, I saw the description--"silky, whipped cream texture". It even said "fluffy" on the packaging, a magic word for me. I wanted it immediately. But just as swatches often lie, descriptions aren't always true. Perhaps something is wrong with my Cheek Puff, but when I received it, I was quite dismayed that there was no fluffy, mousse-like texture. Instead, the product is hard, and reminds me of a potted form of the Shu Uemura Egérie Satin Radiant Sticks. It's harder for me to spread than a creamy (or silky and whipped-creamy) product would be, and I find myself skipping it in the morning in favor of a traditional powder blush in the morning for sake of simplicity. I however, really, really like the Cheek Puff on my lips. Dab it onto the lips, and I get a nice, rosy glow.

This product was sent to me by Jelly Pong Pong's PR office for consideration. The opinions expressed in this review are solely and purely mine.