Welcome to the 86th edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond. Let’s dive in!
Beauty I'm Loving
This isn't oil cleansing in the traditional sense — no rinsing, no separate cleanser, no multi-step process. This is something simpler and, honestly, more effective. Dampen a cotton round, add 4+ drops of face oil — I use Inner Glow — and sweep it slowly across your face in gentle circular motions for about a minute. The damp, oiled, cotton round acts as an emulsifier, lifting dirt, makeup, and impurities off the skin while the oil stays behind, nourishing and protecting your barrier rather than stripping it. What you're left with isn't an oily residue — it's soft, calm, genuinely luminous skin that looks like you've done far more than you actually have. One product doing the work of three. I tried this method skeptically and haven't gone back since.
Edamame doesn't get nearly enough credit. It is one of the rare snacks that is, satisfying, salty and while also being extraordinarily good for you. A single cup delivers around 17 grams of plant-based protein, significant amounts of folate, vitamin K, and magnesium, and a healthy dose of fibre that keeps you full in a way that a handful of crackers simply never will. It is also one of the best plant sources of complete protein, meaning it contains all nine essential amino acids — something very few non-animal foods can claim.
This garlic edamame recipe is the perfect way to prepare it. It takes ten minutes, uses ingredients you already have, and tastes like something you'd order at a restaurant.
Garlic Edamame
Salty, garlicky, and dangerously snackable — ready in 10 minutes.
Servings
4
INGREDIENTS
0.5 pounds frozen edamame (in shell)
3 fresh garlic, finely minced
1 tablespoons soy sauce
1.5 tablespoons water
0.5 tablespoons sugar
0.3 teaspoons cornstarch
1 tablespoons neutral oil (avocado or vegetable)
STEPS
Make the sauce: In a small bowl, whisk together 1 tablespoons soy sauce, 1.5 tablespoons water, 0.5 tablespoons sugar, and 0.3 teaspoons cornstarch until the sugar and cornstarch are fully dissolved. Set aside.
Toast the garlic: Heat 1 tablespoons neutral oil (avocado or vegetable) in a large skillet over medium-high heat. Once hot, add 3 fresh garlic, finely minced and cook, stirring frequently, until deeply golden and just beginning to crisp at the edges — about 2 minutes . Don't rush this step. The toasty garlic is everything.
Add the sauce: Pour the sauce directly into the hot skillet with the garlic and stir quickly for about 15 seconds until it thickens and becomes glossy.
Cook the edamame: Add the frozen 0.5 pounds frozen edamame (in shell) straight from the freezer and toss to coat thoroughly in the sauce. Cook for 3 to 4 minutes , stirring occasionally, until the edamame is warmed through and every pod is lacquered in that sticky garlic glaze.
Serve: Transfer to a bowl and serve immediately. Have an extra bowl nearby for the shells — people will not stop eating these.
Entertainment I'm Loving
Okay, I need you to watch Rooster on HBO. I started it thinking it would be a light, easy watch and ended up completely hooked by episode two. Steve Carell plays a father who shows up at his daughter's college campus and what follows is just — really, really good television. It's funny in that quiet, human way that makes you laugh and then immediately feel something. Danielle Deadwyler is extraordinary. The writing is warm without being cheesy, emotional without being heavy-handed, and every episode ends in a way that makes it genuinely hard to stop. It's been compared to Ted Lasso and honestly, I get it — it has that same rare quality of making you feel good about watching it. Clear your Sunday night, make the garlic edamame from above, pur on your Eye petals and thank me later. Watch Now
Find of the Week
This little stick has been living in my pocket, my purse, and on my bathroom counter all at once. The Haus Labs Color Fuse Glassy Lip and Cheek Balm does exactly what you hope a product will do and never quite expect it to — it makes you look like yourself, but better. One swipe on the cheeks gives you that lit-from-within flush that takes ten years off without looking like you tried. Tap a little onto your lips and you're done. What I love most is that over 70% of the formula is skincare — fermented arnica to calm redness, goji berry to plump and add radiance, and fermented shiunko to support collagen and protect against free radicals. I've been using Glassy Hibiscus and I don't see myself putting it down any time soon.
