Let me tell you about my “bad day” 😂 Fav SPF: @eltamdskincare Skincare blush: @glowrecipe The BEST dry shampoo: @k18hair
a little this, a little that ◡̈
a little this, a little that ◡̈
a little this, a little that ◡̈
a little this, a little that ◡̈
a little this, a little that ◡̈
shot on film, soaked in autumn 🍂🕯️🧡
shot on film, soaked in autumn 🍂🕯️🧡
shot on film, soaked in autumn 🍂🕯️🧡
shot on film, soaked in autumn 🍂🕯️🧡
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
I love fall! 🍂🌻🎃 📸: @aaronburriss
GRWM for a Futuristic party ! Thank you @disneystudios for having me! ❤️ #TronAres
Focus focus focus @alexxislemire
Scoopin’ sunshine one lemon at a time ☀️🍋 My @ninjakitchen Creami has quickly become one of my favorite kitchen tools! What flavor sorbet or ice cream should I make next?! 🍨 How to make 👩🏻🍳 1. Make the base In a bowl or blender, combine: • ¾ cup lemon juice • ½ cup water • ⅓–½ cup sugar (or use simple syrup if you prefer it smoother) • Optional zest and pinch of salt 2. Stir or blend Mix until sugar is fully dissolved (if not using syrup). Tip: Taste before freezing to ensure your sweet/tart balance is where you want it. 3. Pour and freeze Transfer to Ninja Creami pint container and freeze 24 hours on a level surface. 4. Spin Use the Sorbet function. 5. Re-spin if needed If crumbly, add a tablespoon of water or more lemon juice and re-spin.
