Laura Mercier has a good name here in Australia, never mind that I am a late discoverer of this French-American brand named after its renowned makeup artist creator.
Over the past fourteen months or so, I have grown to love my expanding collection of Laura Mercier eyeshadows and lipsticks. I expect new additions by way of eyeliner and foundation soon (I have read only wonderful things). But I have been using this setting powder even before all those came into my life . . . . . which then begs the question, why didn’t I review it earlier?
Mr. Meow alleges digestive woes every time he consumes a vegetarian meal. Apparently, it is impossible to tame the carnivore inside. I can almost visualise you figuratively patting him on the back for this ‘manly’ stance. I have a number of friends who constantly shame vegetarians to new levels of ignominy. Vegans curry even less favour. Although I am hardly a vegetarian myself, I am always happy to chastise pro-meat friends. My diet does tend to feature plants rather heavily whether or not I have Mr Meow’s approval.
Imagine my surprise then when a certain nondescript vegetable dish invited uncharacteristic praise from Mr Meow. It is unbelievably delicious, even if I do say so myself (and my independence on this matter is questionable).
This feels a little like cheating. I mean, this recipe is so easy and there are countless variations of it on the interwebs, so I feel like a bit of an impostor posting my version here. I hadn’t planned to post it here (which I will use to explain the lack of step-by-step photos) but as some of you have asked for the recipe, here it is.