Worth the investment? Here are my top 3 beauty indulgences

Whether you’re into beauty or not, you know that sometimes paying a bit more for a product often pays off in the end. Often, it’s higher quality, and lasts longer.

I’ll be talking about 3 of my favourite high end beauty items that I’ve continued to invest in throughout the years.

Cle de Peau Concealer| In every beauty YouTube video I film where I’m completing a makeup look, you’ll know I have yet to stray from my Cle de Peau concealer in the shade Beige. The expensive stick of concealer however, will last me anywhere from 18-20 months with daily use. Divvy that up, and the cost per wear is literally pennies at that point. Currently I’m on my 3rd tube of it. I love it for the fact it brightens my under eyes without creasing and doesn’t need to be set with a powder. Now, it doesn’t work for everyone who tries it, but I remember getting my sister-in-law hooked on it when she came down to visit a few years back.

Bobbi Brown Extra Eye Repair| This eye cream isn’t for everyone as it’s a thicker texture and takes a bit of work to absorb under the eyes – but my under eyes need that hydration and my concealer simply glides on top – it’s truly the perfect pairing. This eye cream is great for someone who wants to just use it as a night cream or has dry skin.Personally I apply under eye cream twice a day, especially during the winter months for extra hydration, as under the eye area is one of the first places to show signs of aging. This hydrates my eye area so intensely, it’s no wonder I’ve been purchasing it for 5+ years and one jar will last me around 7 months.

philosophy hope in a jar| I’ll keep repurchasing this moisturizer as long as the company keeps making it! For a while, I was working with the brand (which was fan-freakin’-tastic!) but now I’m back to purchasing it with my own dollars. I’m not sure what’s with this moisturizer, but it makes my makeup application have the perfect amount of glow/dewiness to it. I haven’t opened a new pot of it yet, simply for the fact I’m currently using my Aveda Wedding Masque moisturizer that I really enjoy. But I can’t wait to bust out the new hope in a jar, I’ve missed it!



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Field to restaurant tour with McDonalds

FTC/Disclaimer: Just like yesterday’s post, this was a sponsored/paid trip with McDonald’s. Opinions are 100% my own.

Remember the time not too long ago I had in all of my social media bio’s that I love McDonald’s? Well it still rings true, and ya better believe it I jumped to the chance when McDonald’s invited me on a field trip with them! Literally one-of-a kind trip to tour the Christopher Ranch garlic fields in Gilroy. I’ve been to a few McDonald’s event hosted at McDonald’s itself, but for some reason I had always been out of town each time they did a field trip like the one I recently went on with them, to Gilroy.

With a belly full of McDonald’s breakfast (Egg McMuffin with no Canadian Bacon please), we hopped into the luxury bus and were chauffeured to the town of garlic – Gilroy. No seriously, many of Gilroy’s logos has garlic in it somewhere, and if you’re local and a huge fan of garlic, they have a Gilroy Garlic Festival coming up at the end of this month. Since I’m “new” around these parts, I only found out about the garlic festival last summer – it’s huge!

Why Garlic, though? Because the McDonald’s Gilroy Garlic Fries are delicious, and only available for a limited time – it’ll end towards the end of summer. And since McDonald’s uses fresh ingredients, the garlic fries are only available in the Bay Area. No more heading to baseball games to get your feed of garlic fries!

Driving into Gilroy didn’t take long, about thirty minutes, and our first stop was straight to the 40 acres of garlic fields and walk on the same soil as the pickers, and watch them as they worked. They’ll start their 8 hour shift around 5am, and fill about 70 buckets throughout their day – I can only imagine the back-breaking work it is, and especially the drive to pick efficiently, as they’ll get paid $2/bucket.

One of these crates of garlic will weigh around ~2,000 pounds. Should do me for about a year, hey? Haha! They’ll plant the garlic seeds (which are originally from Italy by the way!) in September/October/November and harvest around this time til about August. Surprisingly, the fields didn’t have that aromatic scent I love, we’ll get to that in a moment though on the tour of the factories. You’ll notice there’s tons of the dried yellow garlic leaves on the ground and they tried to use every last bit of the garlic plant – and they tried to compress them for heat generation, but it doesn’t burn great. However, nothing goes to waste – even if there’s a defect in the garlic. They’ll go from bulbs, to the cracker (which cracks it into cloves) and even goes further beyond that.

For the tour of the operations, Ken Christopher (grandson of founder) gave us the grand tour with McDonald’s and showed us the behind-the-scenes of each stage of the garlic and what the process is like.

One of Christopher Ranch’s main customer is Whole Foods across the USA, and Costco – and yes including Costco Canada!!! Kind of wild to be there and know it’s at the stores back home in Canada, hey?

It was definitely quite an interesting day checking out how McDonald’s works with their suppliers to create quality ingredients that they serve at McDonald’s restaurants. If you’re local in the Bay Area, the Gilroy Garlic Festival is coming up at the end of the month, and if you’re a huge fan of garlic like myself, you’ll want to go! Thanks to McDonald’s for this awesome (and delicious) opportunity.

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McDonald’s Gilroy Garlic Fries

FTC/Disclaimer: This was a sponsored/paid trip with McDonald’s, you know I love me some McDonald’s, and of course opinions are 100% my own (pfth I’d never post anyone elses wording!).

Are you a fan of garlic? And who doesn’t like McDonald’s french fries, seriously? I swear if you tell me you don’t like the most iconic items on the McDonald’s menu (being french fries) I don’t think we can be friends anymore.

If you’re living in the greater Bay Area, you might’ve seen that last year McDonald’s had launched their very own version of garlic fries, which are made-to-order. They’re delicious and I suggest you get your hands on them before they disappear again for the season! After a successful launch last summer they’ve brought them back again but they’re only around a limited time – until the end of summer. They’re flippin’ good, and may I add I probably would even like more garlic on them? Since they’re made-to-order you can probably request more garlic! They’re seasoned with parmesan cheese, a bit of parsley, and of course Gilroy Garlic from Christopher Ranch (which I’ll get into more detail, in tomorrow’s post).


Come back tomorrow, as I’ll be getting more in depth about how McDonald’s sources local ingredients for these specific garlic fries. We went down to the city of Gilroy, to tour the fields where they were grown. I also learned how to braid huge stocks of garlic, delicious! You’ll love it, so c’mon back tomorrow and have a read.

But before you go for the day – tell me: What do you order when you go to McDonald’s? What’s your favourite food/drink on the menu? I gotta say, I really miss their triple-thick-milkshakes and I’m bummed that they don’t have root beer at the McDonald’s locations around me (is it all of the USA?). Either way, I dig their fries, obviously. The nuggets, and plain cheeseburgers is what I tend to order. How about you?

McDonald’s Gilroy Garlic fries, get’em while they last. (photo from McDonald’s)

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