Wash your hair at night (those pollen critters stay in your hair!)
Use eye drops!
Avoid the windy weather, I notice my skin gets worse when I’m out and the wind hits my face. (This is what I call, pollen prime time!)
Also note, pollen allergies can trigger allergic reactions!Since I experience eczema flareups I need to consistently maintain my hair and skin (IT IS ESPECIALLY IMPORTANT DURING SPRING SEASON) I’ll have more tips on this in my upcoming posts!
What are some tips that you have for this Spring Season?
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Does life ever just happen to you? A customer yelled at you, your food order goes wrong, you dropped your Iphone XS, you heard bad news about a family member/friend, you got in trouble at work, you fought with your spouse, or anything that pauses life for you?
As mentioned, i’m a nonstop human being. I am constantly working to provide, cooking, cleaning, and even trying to keep up with maintaining my health. I am also trying to keep up with social life and blogging. Some days don’t go as planned. I’ve blogged about planning before, and don’t get me wrong, there’s interruptions that come with it.
My daughter got sick recently and my life completely paused. I took off work, went to the urgent care for her fever and cough (a bug is going around), and cleaned. Did I fuss about it? Not really. I knew as a hard worker, I needed this break and much needed time with my little girl.
This is Bún Bò Hue. I was introduced to this Vietnamese spicy beef noodle soup & O M G. The flavors just burst! It’s not for a lot of people, hence the pork blood . Although, It is a beef and lemongrass based broth. Mixed in with different chili spices. It usually comes with meatballs, slices of beef, tendon, sausage, and vermicelli.
Bún bò Huếis my favorite hot noodle dish. Some other faves of mine would be the following:
Sorry about the angle. We got too excited and took a bite.
1 cup of rice flour
1 cup of cornmeal
Pinch of salt
1 tablespoon of baking powder
1 cup of confectioners sugar
3 tablespoons of unsalted butter – Melted
1 can of coconut milk
1 can of cream style corn
Note: With a flat pan I made 32 small servings. If you use an 8×8 pan you can make 12 larger servings
Preheat oven to 350’F. Grease bottom and sides of an 8X8 inch baking pan. (I used a flatter large pan)
In a medium bowl, whisk together rice flour, cornmeal, salt, and baking powder. *dry ingredients*
In a separate large bowl, beat eggs (until fluffy), add sugar, and melted butter. Continue to whisk these ingredients until foamy. (I manually whisked. You can use a hand mixer or stand mixer) *egg mixture*
Add half the dry ingredients, stir, add the remainder, and stir until completely mixed in, the batter should be thick a this point. (You can use a flat spatula for this step).
Add coconut milk and the egg mixture, using your whisk, stir until completely incorporated.
Finally, add the cream style corn, and mix!
Pour the batter into the pan, even it out using a spatula, set the pan against the counter (give it a little shake!). You want the batter to be even.
Bake! Keep in oven for 30 – 35 minutes or until browned. (Use a toothpick to check the center)
Remove from the oven, let it rest for 2 minutes, brush the top of the cornbread with melted butter, sprinkle granulated sugar, and return to the oven for 3-5 minutes.
Enjoy! Eat this yummy side dish with ribs (Pinoy style), any type of BBQ style entree, eat as dessert (I TOPPED IT WITH COOL WHIP — YOU WILL THANK ME), and honestly, It goes well with E V E R Y T H I N G.