Hi there! How are you? I’ve been busy lately. Big sorry for take a long time for updating my blog and I’m really surprise to look my visitor went through 1000 visitor, Gasp! How can be?!! Thank you so much for visiting my blog it means so much for me. I heart you!

Summer is coming and people ask me what you wear in the Summer, without slept on matter I say “I wear black and white or dark color as usually” I love color, but like what I told you before black and white is so me.

My friends asked me “How do you find the best make-up for sensitive skin?” this the answer (hope the answer can help you too)
1. Scan labels to make sure products are hypo-allergenic, noncomedogenic, and fragrance free, which are gentler to skin.
2. Learn to spotless irritating makeup, such as foundation free of anti-agers like retinol, neutral-toned shadow that packs fewer potentially irritating color pigments, and cream blush, which is made with less preservatives than the powder kind
3. Do a patch test by swiping the product behind your ears and letting it sit overnight. If skin doesn’t react its safe to use.
4. Clean brushes monthly with warm, soapy water to keep bacteria at bay.

4 -5 cups tiny broccoli florets (and chopped stalks if you like)

1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)

1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, sugar and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.

In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve with your style.