Hi friends!
Welcome to the 45th edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond.
Beauty I’m Loving:
Face Cream has to be one of the hardest products to find that you absolutely love - either it’s too rich, too light or just doesn’t feel like it’s doing much. Until we launch the perfect one, I have really been enjoying this Mixsoon Bean Cream (I love saying it even more lol). It has a gel meets whipped consistency and so far my skin has been loving the fermented extracts in it.
Entertainment I’m Loving:
There is something about being on the cusp of spring that makes me reach for my fav David Sedaris books. They literally make me laugh out loud, they’re so fun and engaging, and since they’re all short stories they get me back in the swing of reading. Plus he's on tour right now so maybe we can snag a seat and meet there!
Recipe I’m Loving:
Chef Bae posted egg bites she made for Diplo but honestly I think I improved the recipe! They’re a great high protein, savoury, fast breakfast for when you need something on-the-go and don’t want to start cooking. Let me know what you think!
My Version:
- 1/2 an onion - caramelized
- One whole red pepper, diced and sautéed
- 6 eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese
- Salt and pepper to taste
- Handful of chopped chives
Caramelize your onions and peppers. Whisk together eggs, milk, salt and pepper. Grease a muffin tin then pour the egg mixture in about half way (they expand and puff up as they cook). Sprinkle in your toppings, then give them a little mix in the muffin tin so it evenly disperses.
Cook at 350 for about 18 minutes - until slightly crispy and set. Makes about 8 egg bites.
What I’m Reminding Myself:
My mom told me she wears her shirts inside out while at home and at first I thought she was losing it, but then I tried it and I have been converted. She said our skin deserves to be untouched by seams and tags and tbh that’s the energy I’m channeling from now on!
Until next week! xo Amandine