Good day everyone! Nowadays, there is one quite exotic beauty regimen that is gaining so much popularity for those who are beauty conscious and even to popular artist. This way of enhancing one's beauty is a practice that came from the East Asia, specifically Japan, and it is done with the use of a bird poop, Nightingale's poop to be specific. Well, it is not directly applied fresh, this feces will undergo to certain procedure 1st to remove all its harmful component and later mixed with water and rice bran to make a facial mask.
Since, going to spas to undergo bird poop facial is quite expensive and inconvenient. So, I decide to look for alternative, and by doing so, I find this bird poop facial mask that has been available in Japan's market for quite sometime now. It is called "Uguisu Poo Uguisu No Fun illuminating mask"
Well there are other type of mask available in their company like calming mask, clarifying mask and hydrating mask. But, I picked and tried this one because it is more suitable for me and it may attend some of my skin problems. And, to be honest, I'm still using it right now since I really love its effect.
Here's a quick review of this product:
Packaging:
It packaging is quite simple and it is placed in a white bottle with a sticker of the product saying what type of mask it is. Then, all of the details are on Japanese characters, which make it quite difficult to decipher, and I had to check their website for instructions. In contrary, the bottle's opening is quite narrow which makes it easier for users to get the right amount and avoid spillage.
Mask Powder:
Honestly, I was expecting it to smell and appear as if it is really a feces, and amazingly, it smells nowhere like poop and there are no traces of it being made from a feces. It is really neat and fine.
As mask:
Just like most of powder based-mask it is quite messy to apply (maybe its just me, LOL). Overall, I felt nothing extraordinary when applied as a mask.
It's effect after usage:
When the mask is on, just like I said earlier nothing feels extraordinary while wearing the mask, but, after rinsing the mask off, its effect was astonishing. It made my skin glowing and smooth just with just after first time of use. And, weeks after of using it, my problems with post-acne scars are diminishing giving a clearer looking skin. Moreover, it made my pores really tight and lightening my blemishes resulting to an even skin tone. Lastly, it helped in minimizing wrinkles and fine line, giving a younger looking skin.
Overall:
This product is really one-of-a-kind, highly effective and astounding. I never thought that it would give some much benefit with such a relatively cheaper price compare to going in spas, and, in the convenience of applying it within the four corners of your room.
Recommendation and Suggestion:
The only thing that I really dislike in this, is its packaging, they should consider making a international version of its packaging so majority of the world will be able to understand what's written on it, nonetheless, this product is great. I would recommend this product to be tried by everyone and I'm quite sure you'll like it and enjoy using it too. Just picked the right type of mask based on your skin condition to maximize its benefits.
That's all. Thank you for reading and I hope I was able to shed some light to details of this products.
For more information about this mask and its company, you may visit them at:
www.birdpoopfacial.com
I’ve been craving baked goods. Soft, buttery baked goods…oh man. I generally don’t love fruit in my sweets, but I couldn’t decide between sweet and savory, so for this muffin recipe I went for a combination as delightful as cookies and milk, bacon and eggs, or peanut butter and jelly: apples and cheese.
Maybe you haven’t gotten into the apples and cheese combo yet. Don’t be ashamed. Let me tell you though, it’s good stuff. It works hot or cold. In New England (and many old-school diners) they even sell apple pies with slices of cheddar.
Way back in ancient times the wealthy ate fruit, cheese, and nuts at the end of a meal because these things were thought to aid digestion. Eventually these items became slightly more accessible, and the theory is that since the colonists had brought both apples and cheese-making with them, they subsequently ended up combining the two in the same dish.
As for me, I took a less revolutionary, but no less delicious approach: I decided to bake them both into muffins. I shredded the apples so that the increased surface area would create more moisture and a more pervasive apple flavor throughout. This also alleviates the slimy surprise issue that can occur with chunks of apples in muffins.
Apple and Gouda Muffins
Makes 12 muffins
Makes 12 muffins
Ingredients:
• 1/2 c butter, melted and cooled
• 2 c all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 5.3 oz Greek-style yogurt in vanilla or plain (standard single-serving container)
• 2 eggs, room temperature
• 1 c packed brown sugar
• 1/4 c milk
• 1 tsp vanilla extract
• 1/4 lb gouda, cubed
• 4 small apples
• 2 c all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 5.3 oz Greek-style yogurt in vanilla or plain (standard single-serving container)
• 2 eggs, room temperature
• 1 c packed brown sugar
• 1/4 c milk
• 1 tsp vanilla extract
• 1/4 lb gouda, cubed
• 4 small apples
Note: I chose pink lady apples because they have a nice tart edge but finish sweet. If you don’t have pink ladies in your area, I suggest granny smiths for a brighter apple flavor.
Directions:
1. Preheat oven to 400 degrees. Line a muffin pan with cupcake papers.
2. Melt the butter in the microwave (approximately 20 seconds depending on your microwave settings) and set aside to cool.
3. In a large bowl, whisk together flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
4. In a separate large bowl, combine yogurt, eggs, brown sugar, milk, and vanilla. This can be done by hand if you prefer not to break out the hand mixer.
5. Slowly stir the melted butter into the liquid mixture and whisk vigorously to incorporate.
6. Pour the liquid mixture into the dry ingredients and stir until just combined, being careful not to over-mix.
7. Peel the apples and use a cheese grater to shred the apple into the bowl. Once all apples are shredded, add the cubed gouda into the bowl as well and fold into the batter until mixed throughout.
Tip: Cubed gouda provides the perfect savory contrast to the apples. Go with larger pieces if you want the gouda to be more pronounced, or smaller cubes if you prefer to balance out sweet and savory flavors.
8. Divide the batter evenly between the muffin cups. The batter will be very thick and the muffin cups should be filled to the top.
9. Bake for 25 to 27 minutes, until the tops are lightly browned and a toothpick comes out clean.
The Apple and Gouda Muffins are best served warm, but they will keep in an airtight container for two days.
My taste-testers grudgingly agreed to the departure in my recent sugar-heavy offerings, and ended up giving the muffins multiple thumbs ups. Nothing makes a baker more satisfied than seeing someone reach for seconds!
Slather these babies with butter while warm out of the oven and you’ll forget you ever doubted the glorious apple and cheese combo.
Readers – What are your favorite fruit and cheese combinations?
photos: Heather for we heart this
Heather is a midwesterner living in Los Angeles and enjoys concocting weird flavor combinations and exploring delicious ethnic foods. She blogs atfoodforfunandpleasure and knows her way around the spice cabinet like nobody’s business.






















