All things with a sense of style

Hello my beautiful friends! Today's topic is a special one - empowerment. I truly believe that in the society that is still deeply stuck in hegemonic patriarchy, it's really important for us gils to stick together and to help each other to be our best-selves. And a key to confidence (and success) is self-love. Loving yourself the way you are doesn't mean stop growing as a person or being arrogant and selfish. It'a all about accepting your flaws, working towards your goals through challenges, and feeling amazing without feeling the need to be perfect.

I think that on the path to #selflove, positive self-talk is essential. Our thoughts carry powerful energy that can shape the way we perceive the world and live our lives, and it's up to us not to waste them on something negative or something that puts us down. I'm not claiming that the following tips and tricks are cure-all but they are easy to incorporate in your daily routine and they worked for me personally, so I'd love to share them with you too :) Ok, enough talking, let's jump right to it!

Don't obsess over perfection
“It's easy to be positive when things are going right, but what if plans change and everything seem to go wrong?” – you might rightfully ask. Well, it's true that it's more difficult to keep your optimism when you're facing challenges and hardships. You might experience situations when you're burned out, when you worked hard but didn't get the desired results, when your relationship with your partner or a friend doesn't bring as much happiness as it used to. Everybody has so-called “bad days” and makes mistakes – we are humans and nobody's perfect! What is important – we don't have to feel bad about our pitfalls or misfortunes. Always remind yourself that the greatest growth happens from a place of discomfort.

Embrace failure
Life happens, and we cannot always control what's going on, because we don't have power over external circumstances. Similarly, we cannot fully control our emotional response to those events, because emotions arise on a subconscious level before we can recognize and understand them. However, what we all can (and should) do – is to try to shape the flow of our thoughts and to show mental endurance. Inner energy comes not from dealing with hardships per se but rather from wisdom that we acquire through these experiences. Failing only means that you're doing something, that you're moving forward. So in your inner dialogue, repeat that failure is a sign of progress and development. Remember that failure will guide you towards future accomplishments. Fail, fail, fail again – get stronger and never give up!

Nurture your confidence
You know who's always there at your highest and at your lowest? Who understands you completely and knows all your wishes, desires and most sacred dreams? It's you! So become your own best friend! It's important to appreciate your own achievements, and praise yourself even for little things! Bear in mind that confidence comes from being comfortable in your own skin, from being happy with yourself as a person, from seeing progress not in comparison to others but only to your past self. Have faith in your abilities and practice positive self-talk! Don't “say” bad things to yourself: how stupid of me; I'm not good enough; I will never be able to do this because I have no skills; it must have happened because I don't deserve it. Instead try to support yourself like you would do if you were talking to a friend: “You're not there yet, but you will be!”, “You can do this!”, “You're doing well!”, “Stay positive, progress doesn't happen overnight”.

Cultivate an attitude of gratitude
Sometimes things don't turn out the way we want them to, and not getting what you expected can be one of the bitterest moments in your life and truly heartbreaking. We can have certain life goals and wishes, however, we must make sure they don't prevent us from enjoying living in the present. When you find yourself in a situation that you don't want or don't like to be in, you can either react and bring yourself and maybe even those around you down by being pessimistic and connecting all your misfortunes together – or you can respond – by taking a step back, calming yourself down and being thankful for each moment, opportunity, and experience that life has to offer. When it's hard to adopt an attitude of gratitude, try to imagine a situation when that feeling was natural. For example, visualize a particular moment when you were really happy and thankful to be alive. If you need a little assistance to get to there, a guided meditation might be a great help! Search for materials and recordings online, and incorporate it into your daily or weekly routine.

***
Disclaimer: I hope that these tips will help you to have a positive attitude towards life; however, I cannot stress enough that sometimes during particularly tough times all of us need additional support, whether it's turning to a friend or your partner, or a therapist. If you are concerned that you're experiencing anxiety or depression, talk to a specialist – you don't have to go through this alone.

Some people have been waiting for this time the whole year - and finally Black Friday SALES are here! Ok-ok, before we get overexcited, let's discuss couple of tricks that might save us from the stress of FOMO. My rule of thumb is to follow three simple steps: figure out the situation on the market, what do you need and what do you want (the last two are not necessarily the same things). The logic behind this is that if you already know what different brands are offering this season and what are the regular prices, it's much easier not to fall the victim of the "fake" discounts (don't confuse with "fake news" haha!); besides, if you know what pieces are missing from your collection, you would be able to save some time going only to places that actually sell them.

I gathered here my favourite casual and statement pieces that go on sale today. For an everyday style - take a closer look of Topshop Faux Suede Biker Jacket - a replica of the famous Acne "Velocite" Jacket that has already become a legend (just 90$!); Marc Fisher Chelsea Booties that are also available in black for 130$; and wonderful Bobby Brown foundation SPF15 for just 35$!

For the night of fun and celebration, I suggest going for a jumpsuit, which is a little different from your regular party-dress and adds a bit of an edge to the look. I chose a very cute Velvet Culotte Jumpsuit from State for just $40; half-priced beautiful Becca palette for just 35$ and an eye-catching slender 14-karat golden earrings for 60$ from Nordstrom.

I hope you'll find some inspiration - happy shopping! :)

It's difficult to find a better moment to share a recipe for classic Italian dessert Tiramisu than while snacking on Parmiagiano Reggiano! :) I adopted the recipe from a famous Italian Chef Antonio Carluccio - it's super quick and easy to make, and won't take more than 20 minutes of your time!

I don't think anyone needs a reasoning to make tiramisu - it's a wonderful dessert that speaks for itself: from Italian "tiramisu" can be translated as "cheer me up" or "lift me up". So whenever you feel like you need an extra kick of endorphins, clouds of creamy mascarpone on a airy pillows of savoiardi will help you get there.



A couple of little notes before you start preparing your dessert.

- Use only fresh organic eggs. 
I used to make tiramisu without eggs at all (substituting them with whipped cream and leaving the cake for the night in the fridge to stabilize) when I didn't have access to those - but traditional version really needs that yolk.

- Make your coffee in advance and let it cool down. 
Yes, I know that some people suggest using hot coffee claiming that it helps savoiardi to melt faster - I tried both methods, and honestly, it's much better to work with cold coffee because a) it doesn't burn your fingers and b) you have less chance to "overdip" your savoiardi this way!



- Use liquor in your coffee-dipping mixture
Seriously, just do it :)

- Don't over-dust with chocolate / cocoa powder
When I was craving tiramisu and went to Eataly they put so much cocoa powder that I almost choked because powders tend to overwhelm your mouth receptors.



Ingredients and directions for Classic Easy Tiramisu (makes two portions): 

Ingredients: 
1 egg yolk
2 tbsp sugar (for cream)
1 tsp vanilla extract
250g mascarpone
splash of milk
1 pot of coffee (~2 cups)
2 tbsp of sugar (for coffee mix)
1/2 pack of savoiardi / lady fingers
1 tsp liqueur (Marsala/Kalua/Dark Rum/ or Kirsch for slight cherry flavour)

Directions:
*Make coffee and let it cool down (if you have not read my notes before:)) 
1) Mix egg yolk with 2tbsp of sugar with a whisk.
2) Add mascarpone (apparently, better if it's a little bit sour) and a splash of milk to the mixture, and mix it until the consistency is smooth. Set aside.
2) Dissolve 1-2tbsp of sugar in the coffee, and start briefly dipping saoiardi one by one in there and quickly putting them in your serving bowl.
3) After every layer of coffee-dipped savoiardi put the mascarpone cream. Repeat till you have no more savoiardi or cream :)
4) Lightly dust with cocoa powder.

This wonderful dessert can be enjoyed right away but I prefer to keep it in the frige ~4hours for a more intense flavour. Best of all paired with espresso!

Armani Ecstasy Shine in #100 (left) and #400 (right) in daylight (2 layers)

Armani Ecstasy Shine in #100 (left) and #400 (right) in artificial light (2 layers)

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Hello lovelies! I’m really excited because I finally got some time to work on the beauty section of the blog, and new reviews and tips are coming up your way!

Today, I’m going to talk about Nügg Deep Hydration Moisture Boost Face Mask.

Brand: Let me start by saying couple of words about the brand. I was really excited to learn that nugg is a women owned and run company (#girlscandoanything), that not only cares about the quality of their products but also have a consistent CSR program (about which you can read more on their nugg). I feel that right now having so many options on the market we often take the final decision whether to make a purchase or not based on a personal connection to the brand and its mission, and I really support what nugg stands for. Their products are made without mineral oils, parabens, sulfates, synthetic fragrances and colors; formulated with over 90% natural ingredients and cruelty free.

Packaging: When I first laid my eyes on a nugg mask at Target, I thought that it was ridiculously cute. It comes in a 10ml pot with a minimalist design, that you can easily take with you during travels even to your carry-ons (bonus point!). Although it is branded as an individual single use mask, I personally find that the amount of product is too much for one applications, so I just close my pot with a clean film and keep it in the fringe - great way to be more financially conscious, besides smaller amount of product gives totally the same effect!

Price: 3.99$ on the official website or Target

Product: Among main ingredients are: aloe juice, glycerin, dimethicone, olive oil, camellia-seed oil, and spirulina extract (moisturize). The translucent milky gel-like consistency spreads well onto the skin, leaving a clean film that doesn’t dry out too much or leave the feeling of a mask. In texture and general feeling on the skin nugg Deep Hydration mask reminds me of Kiehl’s Overnight Hydrating Mask. It gives you a feeling of freshness when you put it on, then your skin gradually absorbs the product, and finally you’re left with a bit tacky thin layer that you can either wipe out or wash off with warm water.

Result: I left the mask for about 20-30 minutes, even though the instruction said 5-15 (don’t think you can over-hydrate your skin haha!) - and the results were amazing! My skin felt more hydrated, fresh, soft, and also firm! It kinda of gives you a SPA-like effect - when you just look as rested as you just slept 10 hours at your Bali cabin and about to have a fancy breakfast with tropical fruits and berries :) Also, dimethicone, that creates a protective layer on a skin, helps lock moisture from natural oils, so your skin feels hydrated for longer. Only after one use of this mask my skin looked dewy and plumped up for 2-3 days, so I’m hooked!

PS. If you're unsure about trying this mask - now it's THE TIME! During Breast Cancer Awareness Month, $2 of each Hydrating 5-Pack sale (which nugg will match) will go to benefit Cancer and Careers!

Imagine the soft sponge that melts in your mouth, the creaminess of the mascarpone mixed with an intense caramel flavour, and tiny crumbles that add a little bit of complexity to the texture. It’s rich, sweet, and indulgent. Meet an updated version of the traditional Russian sweet treat - The Honey Cake.

First of all, I should be honest and confess that I DON’T like honey :) I mean I can still eat it when the circumstances are right. For example, there is a cheese plate with honey, grapes and nuts in front of me at the wine bar. Or I’m sick, and I drink hot black tea with honey, apples and cinnamon to boost my immune system. But I won’t probably crave a spoon of honey by itself. However, this cake is so good that even people like fell in love with it.

There is a beautiful legend that explains why the honey cake has become a staple in the Russian cuisine. In the beginning of the XIX century, Russian Empress Elizabeth, the wife of the Emperor Alexander I, hated honey so much that she prohibited royal cooks to use it in any dishes. All chefs were obedient and followed the order not to fall into disgrace. Once, when cooks had to come up with a new dessert for the royal family, a young cook who didn’t know about Elizabeth’s taste, prepared a honey cake.

Delicate layers of the sponge and classic custard cream were absolutely mouthwatering, and the Empress loved this dessert most of all. When she asked what the cake was made from, the young cook could not lie to the Empress and confessed that he used honey for his recipe. Elizabeth laughed and send an order to reward the young chef for his reckless bravery and for the delicious cake he created for her. Since then the honey cake has become the favourite sweet treat for Elizabeth and was cooked for every feast at the palace.

I’d like to offer a modern twist of the famous honey cake - made with mascarpone based cream instead of the custard or sour cream that are often used in Russia. I hope that whether you like honey or not, you’ll enjoy this decadent sweet treat.

The Honey Cake "Medovik": The recipe and directions 

INGREDIENTS (for one ~9-inch 6 layer cake):
Dough:
2 large eggs
¾ cup (150g) sugar
⅓ cup (120g) honey
90g salted butter (cut in small pieces)
1 heaped tsp baking soda
3 cups (~400g) cake flour
Cream:
~500g mascarpone cheese
380g dulce de leche (1 can)
2 tbs creme fraiche (or sour cream)
1 box of blackberries (for decoration)

DIRECTIONS:

Sponge:

1. Place a wide pot with 2-3 cups of water, over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer.
2. Put eggs, sugar, honey, and butter in a bowl and set it over steaming water, constantly stirring with a whisk, until sugar dissolves completely for ~2-3min.
3. Add baking soda, quickly stir, and remove from the heat.
4. Add flour, and mix until combined. 
5. Preheat the oven to 360F (180C) and in the meantime put the dough in the fridge to cool down for ~10 min. The dough will thicken and won’t be as sticky as before.
6. Divide the dough into 6 parts/balls and roll each piece in between 2 sheets of wax paper - you should have a thin round-shaped piece of dough. Remove the top sheet, prick the dough with a fork; put your rolled-out dough on a wax paper onto the baking tray and bake for about 4-5 minutes until lightly golden.
7. Repeat step 6 five more times :)
8. While you wait for the layers to bake, cut uneven edges of the baked sponge using a 9-inch cake ring or a knife and a baking form as a stencil. 
9. Make little crumbs of those sponge leftovers and save for later. (You can use your hands, knife or put the pieces in between wax paper and crush them with your rolling pin)

Cream:

1. Mix mascarpone, dulce de leche and creme fraiche in a large bowl and whisk until well combined.

Assembly:

1. Put ~2tbs of cream in between each layer of the sponge, as well as on the top layer and sides of the cake. 
2. Cover the cake all over with crumbs that you saved and decorate with berries of your choice.

The common stereotype is that if the restaurant serves huge portions they cannot be of a great quality. Mala in Allston is an exception. You're going to leave this place happy, well fed and (most probably) with a packed lunch for the next day!



MaLa is an authentic Sichuan place that offers amazing customized dry hot pots and other Chinese delicacies. And if you didn't know, ma in Chinese actually stands for fiery chili peppers, while la - for tingly Sichuan peppercorns, that is the base of Sichuan cuisine.

The atmosphere is super casual, you can probably even show up in your yoga pants - no judgments here! Especially, because after a hearty dinner it will feel nice to have some stretchy clothes that can cover up your belly easily :)

The menu is pretty large, with a lots of choices and some vegetarian options as well. For an appetizer I tried lamb skewers from the BBQ menu - tender and juicy meet marinated in some garlic-y sauce came perfectly cooked and accompanied with a side of chives. At 1.75$ it's a bargain. I think I could come back just for those BBQ skewers sometime (and I don't live nearby - that's how good they are!).

Then, came Szechuan Dan Dan noodles (7.50$) - a famous Chinese street-food staple. They were full of flavour, with a definitive sour note and a good amount of ground meat. Noodles were cooked perfectly, not too soft or soggy, not too hard.

Obviously, I could not go without ordering a Szechuan special boneless chicken with peppers (thanks to Bourdain's recommendation - 18.95$). It's basically half small pieces of fried chicken and half red chilli peppers - it's hot, spicy, tingly, and yummy! I especially enjoyed the leftovers on the next day when chicken absorbed all spicy oils and became less dry.


Finally, the main dish was dry hot pot (in contrast to classic hot pot, this resembles a stir-fry), that could feed 4 people on its own. I went with Mala Special, which means you can select any meats and veggies for your dish as well as the level of spiciness. You can select 3 (5.50$) or 6 (8.50) veggies for you pot, as well as small (3.95 each) portion of meat/seafood or large one (7.99$).  I chose medium spicy and ordered small portions of beef and shrimp, shiitake (small mushroom), napa cabbage, bok choy, tofu puff, lotus (that is one of my favourites - crispy and delicious - don't miss it!), and seaweed. I also selected clam that never appeared (or was it chopped?) but I was still happy with the result. The spices in this dish are very interesting - they don't make you sweat, but somehow just make the flavours more intense and bring everything together.


The service was fast, polite and semi-attentive, so overall, I had a great experience! Will definitely be back with a large group of friends to try more of their dishes!

Address: 129 Brighton Ave, Allston, MA 02134 617.254.1839
Hours: Daily, 11:00 am - 11:00 pm
Phone: (617) 254-1839
Website: allstonmala.com

Situated at the pool area of Double Tree by Hilton Hotel in the heart of Miami Beach, The Continental offers modern American cuisine with the view of Indian Creek lake. Despite being a chain, the restaurant has its unique atmosphere. Funky design with retro-looking elements revive a 60's vibe. Quite latino music, which plays at the outdoor area too, makes it a speakeasy place that would be equally pleasant for both large groups (so no one has to shout loudly and break the voices in order to be heard) and single guests who want to relax.

Notwithstanding its popularity, or rather consequently to it, the service at The Continental merely lives up to the expectations. Everything takes ages to arrive to the table, whether it is a cup of coffee, a simple McDonalds-style burger, or a check. On the top of this, the management forgets to say "good bye" in contrast to a definition of a good service that does not suppose to end right after the guest has paid the bill.