Which one do you like better?
Option 1:


Love the way they smell, and the shampoo really cleans my hair without drying it out. I haven't used it long enough to see what it does with my highlights, but imagine it could only be better than what I was using before (which wasn't specifically for color treated hair). The only negative is the price. I told Justin he better not be using it!
I have both guava and quince and love them both. I am a lip balm junkie (see here) and these korres lip butters are must.
I love using this on the weekends. It moisturizes well and provides nice sheer coverage. Not that my weekday routine is tedious, but it is nice to just apply moisturizer and get a little coverage at the same time. I was surprised that it lasted all day too!
I love this lip balm. It is different than most because it is not shiny (because it's made for men). I got it in the lemon and chamomile and went back to Sephora to get some more. My motto is you can never have too many lip balms! As I was walking through Saks to get to Sephora, they had a little 3 pack special of these balms. Score!
So I don't have this yet, but I really want it! I love the bottle -- how great is that flower? And it smells SO good.
I looked through her website trying to find pictures to include here, and it was very difficult to narrow it down to just a handful. Definitely head over to the website and view her portfolio and prepare to be amazed. Why do her and Candice Olson have to be in Canada only?









Ingredients:
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*
Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.
In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.
Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.