YIKES. I wasn’t planning on taking a break from blogging, but the days started flying by until I realized it had been months since I last posted. I so so apologize for being lazy, but I will say that I was able to make a few key observations during my time off that I think will improve my blog and Instagram content. Without further ado, I’ll fill you in on the last few weeks of my life and share some fun beauty and food goodies.
The last few weeks I had some amazing opportunities, along with some challenges. Professionally, I was able to mentor an intern at our office. This was such a wonderful experience because it revealed my strengths and weaknesses as far as executive leadership goes. One of my good friends gifted me Dr. Frankel’s updated edition of Nice Girls Don’t Get the Corner Office, aka practical advice for us career-oriented ladies. There are some fantastic tips for improving your subconscious office behavior, priming you for better opportunities and a narrow path to that corner office dream. I’ve been picking at the advice for a few weeks and my supervision of the intern was the perfect opportunity to begin applying these behavioral changes — without the pressure. Beyond my own personal benefit, I do believe I was able to teach this intern valuable skills to enrich his professional and personal life. That in itself is worth much more than the lines I’ll add to my resume.
I’ve also been gearing up for grad school. I was accepted into my Masters of Finance program of choice, which has been such a relief and excitement these past few months. In the meantime, I’ve been working on scholarship applications and touching up on concepts. One of the skills I’ve really been working on is my command of programming language. I’m starting with Python, and hopefully I’ll be able to start on SQL, SAS, and MatLab before this Fall. In the midst of this, I’m taking a trip out West to look at apartments with my mom next month. It will be like a little vacation aside from the “business” that needs to get done, so I am definitely looking forward to it.
Now that Winter is slowly fading away, I’m beginning to yearn for pastels and soft shades. I really like how this peachy matte look came out. One of my favorite palettes is the Lorac I Love Brunch Pro Palette — it’s filled with all the soft pastel shades in our springtime dreams. My only problem with it is that I am fairly tan, so the softer colors just don’t work effortlessly with my complexion. It takes a little manipulation and a good white base (I’ve been using one from NYX, but I’m not sold), but I can make it work. Here’s the look I came up with using the peachy-red shades in the palette:
I always bookmark IG posts that are tagged with palettes I own so that I can look at them for inspiration. Yesterday, I was scrolling through my Brunch palette bookmarks after feeling uninspired with the shades. I came across a lovely look on a girl with my complexion who used the Blueberry Scone shade as a wash over her lids. It looked so effortless, paired only with some lush lashes for a wide-eyed effect. When I put on this blue top today, I immediately was drawn to complementary corals. My favorite Colourpop lip product is the Ultra Blotted Lip in Candy Floss. Something about the sheer formula and matte finish really draw me in! It looks natural, but so much better. I paired this lip with the shadow for a cool semi-monochromatic vibe that really looks effortless. I’ll link the products I used at the end of this post.
Okay, so maybe you clicked this post for the cookies. I commend you for making it this far through my ramblings. You know when the cravings for peanut butter hit and nothing can quench them? Yep, that was me a few days ago. I scoured the internet for cookie recipes and I came across a really great one that tasted AMAZING with some ingredient tweaks. Here’s the recipe, and I’ll share the changes I made due to NOT actually having any peanut butter in the pantry:
- 2 tablespoons butter (vegan option: coconut oil)
1/4 cup milk (vegan option: almond milk)I used unsweetened almond milk!
- 3/4 cup brown sugar
1 cup peanut butterReplace with 3/4 cup of organic Almond Butter (don’t skimp on those natural oils that gather at the top…) + 1/4 cup of Nutella — you can cut down the brown sugar a bit if you want, but I didn’t think it was too sweet.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups flour
1/2 cup of Guangala Milk Chocolate (vegan option: Chocolate 65% Guangala)I didn’t have any milk chocolate for melting, so I quickly melted some coconut oil + Nutella, then added unsweetened Dutch Cocoa powder. I poured this out on a baking sheet and let it freeze to make my own chocolate for garnish (-:
Other than the chocolate garnish, I followed the recipe steps (linked above) to a tee and they turned out great. The Nutella in combo with the almond butter gave a really nice peanut butter cup kind of nutty flavor that everyone at home enjoyed. Now that we’ve replenished our peanut butter stash, I’ll have to try the original recipe as intended! I’m sure it’s a lot more creamy and delicious.
—DETAILED PRODUCT LIST: (no affiliate links or anything, just linking for your reference!)
- Lorac I Love Brunch Pro Palette
- Too Faced Peach Perfect Foundation
- Benefit Ka-Brow! Shade 04
- Benefit Hoola Bronzer
- Tarte Amazonian Clay Blush in Vibrant (Vibrant was part of a holiday collection, but Captivating is pretty similar)
- Colourpop Ultra Blotted Lip in Candy Floss
- L’Oreal Voluminous Lash Paradise Mascara
XOXO The Offbeat Venusian
Proverbs 16:3 Entrust your work to the LORD, and your planning will succeed.
Thank you for taking the time to hear what I have to say. I hope you’ve found something helpful, or at the very least interesting. You can keep up with my beauty adventures by following me on Instagram @offbeatvenusian. If you have any questions or comments, I always love hearing what you have to say. You can comment below or you can contact me here.