I would hope so! But just in case my legs weren’t, in lieu of actually shaving my legs, I was given the opportunity to try Veet Hair Removal Gel Cream to make sure that they were going to be touchably soft for the New Year.

However, when I was getting ready to try this hair removal product, I looked at my legs and thought, “Who am I kidding? I barely have enough hair on my legs to shave, so why try this?” But I was curious to see if the damn thing even worked so I recruited someone in the Boyfriend’s family to try it for me. As long as I don’t tell all y’all reading who it is – *wink*.

Following the directions on the box, we went to work.

Step 1: Evenly apply gel cream directly onto the skin with the tool provided to fully cover the hair.

When I was doing this, I noticed the smell right away. I’ll tell you this, I don’t even think they even tried to mask the smell with any other ingredients – even a little citrus smell would have made this 10 times better. It immediately reminded me of the formula salons use to perm hair. It brought back memories of me when I was 12 and my mom would take me to get my hair permed. Not cute.

But we trekked on. Directions said to leave the gel cream on for 3 minutes, timed carefully. Once the 3 minutes are up, use the application tool to scrape off a test patch. If the hair comes away easily, remove the rest of the cream with the tool.

If not, wait an additional 3 minutes and then remove. Be careful not to exceed 6 minutes, though. Probably so that you don’t burn your skin off because they really emphasized not leaving the cream on for too long.

So we waited the 3 minutes and scraped some of the cream off. It looks like it works! We waited another 3 minutes, though, just to make sure we got everything and then used the tool to scrape off all the cream and washed away any excess hair and cream on the skin.

Final analysis: Veet’s Hair Removal Gel Cream indeed works and in the amount of time that it says – kudos! However, for me, I wouldn’t personally use this product since shaving is easier for my almost hairless legs. And the smell was a little off-putting too. But it really does remove hair and for 5 minutes out of your day, it might be worth it for you to try.

What’s your preferred hair removal method and what are your favorite products to use?

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The ultimate dichotomy of innocence and seduction, NARS Shanghai Lily Spring 2008 Collection mystifies with a mélange of hues delicate yet robust, creating the modern hybrid of feminine temptation.

Returning shades in two new textures are the breakout products for this collection – Dolce Vita Lip Gloss and The Multiple in Orgasm. Having become synonymous with the NARS brand, these two colors should be staples in every beauty junkie’s repertoire.

The complete Shanghai Lily collection includes:

Eyes:
- Alhambra Duo Eyeshadow: Metallic Rose Mist / Golden Champagne ($31 US)
- Abyssinia Single Eyeshadow: Delicate Pearl Sheen ($21 US)

Cheeks:
- Orgasm The Multiple: Peachy Pink with Shimmer ($36.50 US)

Lips:
- Success Lipstick: Burnt Sienna ($23 US)
- Manhunt Lipstick: Sheer Poppy Red ($23 US)
- Dolce Vita Lip Gloss: Dusty Rose ($23 US)
- Greek Holiday Lip Gloss: Sparkling Pink Sand ($23 US)
- Belle de Jour Velvet Matte Lip Pencil: Nude Beige ($23 US)

NARS Shanghai Lily Spring 2008 Collection will be available online and at counters in January.

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Related Posts: Lancome Spring 2008 Collection

New for the Spring/Summer 2008 seasons, Bobbi Brown introduces Creamy Lip Color.

Her new lip product combines rich color with comfortable, long-lasting wear to create a soft and creamy shine. Formulated with emollient shea butter and plant-derived skin conditioners, this amazing new lip color will glide on smooth, wear all day, and leave your lips so soft and moisturized. Really, what more can you ask for in a lipstick?!

Bobbi Brown’s Creamy Lip Color ($22 US) will be available on counters beginning February in 14 gorgeous shades:

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By request from my girl, Kia, I’m posting up recipes from the holiday desserts I made for Christmas Eve dinner this year. I hope you enjoy!

Rum Cake

Cake:
1 pkg yellow cake mix (I like Betty Crocker SuperMoist Butter Recipe)
1 3.4oz pkg instant vanilla pudding
4 eggs
1/2 cup of water
1/2 cup of oil
1/2 cup of Bacardi gold rum

Glaze:
1/4 lb of butter
1/4 cup of water
1 cup sugar
1/2 cup of Bacardi rum

Preheat oven to 350 degrees (F).

In a large mixing bowl, combine all ingredients. Use an electric mixer to beat the batter for 2-3 minutes until the batter is smooth. Set aside. Lightly grease and flour your cake pan of choice (I like bundt cake pans to create a prettier cake). Pour your batter into the pan and bake for 50-55 minutes until a toothpick comes out clean. Set aside to cool completely – maybe 2 hours.

When the cake is cool and you’re ready to glaze, use a toothpick to poke little holes throughout in the cake (this is fun to do with your kids). This will allow the glaze to seep in and additionally flavor the cake so you don’t want to skip this step.

On the stove top, melt butter, stir in water and sugar. Let the mixture dissolve completely and come to a boil for about 4-5 minutes. Shut off the flame and remove the pot from heat. Pour in the rum and stir to combine. You can reheat the entire mixture for 30 seconds.

Use a basting brush or spoon to pour the glaze over the cake a little bit at a time. I usually like to “baste” the cake 2 or 3 times. The more times you do it, the sweeter the cake will be. I also find the the glaze recipe is more than enough for one cake and therefore don’t use all of it. Feel free to half the glaze recipe if you choose.

White Chip Chocolate Cookie recipe can be found on AllRecipes HERE.

White Chocolate Sour Cream Cupcake recipe can be found on Couture Cupcakes HERE.

Chewy Molasses-Spice Cookie recipe from Martha Stewart can be found HERE.

One thing to note about the recipe is that the cookie dough will be very soft and gooey. It didn’t form into a firm dough for me. If this happens to you, just scoop out the dough and wrap it up in plastic wrap in a big disc and pop it in the freezer for about 20 mins while you preheat the oven. This will give you a firm, workable dough to ball up and coat in sugar.

While you bake off your cookies in batches, just wrap the dough back up and put it in the freezer until it’s time to put in the next batch in the oven so that your dough stays firm enough to work with. And that’s it! Let me know how your delicious desserts turn out!

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