Review: Make Up For Ever Mat Velvet + Foundation

Every spring, I start searching for the best summer foundation.  One that doesn’t budge under hot weather, oily skin, and most importantly, sweat.  I had heard a lot of bloggers raving about the Make Up For Ever Mat Velvet + Foundation, and so I picked it up when I was last in the US.

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What it does: (from the MUFE website)
Mat Velvet + provides a flawless result that lasts for hours. Its smooth texture is water resistant and long lasting. Great for combination to oily skin, this full coverage formula mattifies with a velvety finish. Mat Velvet+ can also be customized to your needs. Applied lightly, it gives a natural, matte look. Applied with several layers to help conceal blemishes, it creates a velvety finish. This oil-free and non comedogenic formula is suited to sensitive skin.

Price: $36 for 1.o1 oz

Availability: This foundation is available at Sephora, sephora.com and other places that MUFE is available.

Swatch: I wear the color 40 in the summer and 35 in the spring and fall.  (for reference, I am around an NC 25 in MAC, and what Japanese makeup considers to be “normal” skin color)

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Pros:

  • This foundation is a buildable medium coverage. I like to apply it with the Real Techniques Expert Face Brush for natural looking skin.
  • This foundation dries to a matte finish, which I like.
  • I also like the squeeze tube packaging, as it is easy to squeeze out the smallest amount. It is also great for traveling.

Cons:

  • This foundation does not suit me in the winter, when my skin turns very dry. I tried it once and got very patchy results, which I did not get with other matte foundations.
  • Unfortunately, this foundation is not sweat proof on me

 

Would I repurchase? Probably yes. In general, I like this foundation and how it looks on my skin.  I will be using it a lot in the coming few months before my skin starts getting very dry. I will still be looking for the perfect summer foundation, though!

What foundation do you like in the summer? Please let me know so I can try it out.

xoxo, K

 

Weekly Reads #173: September 28, 2014

weekly reads

I am finally back from my crazy week of traveling!  It is nice to be home and not living out of a suitcase!!


What were your favorite posts this week? 

 

Connect with me! I love chatting and connecting with people, and sharing interesting stuff ahe apround the web!

You can also subscribe to Cosmeddicted through the feedemail, or Bloglovin! xoxo, K

Throwback Thursday: Favorites from September 2011 & 2012

This month, I will look back at my favorites from September 2011 and 2012!

 

In September 2011, I liked:

Sonia Kashuk Blusher blush
This is really a great brush. It is softer than most of my expensive blush brushes, and it is available at Target. Unfortunately, I ruined this brush and haven’t been able to pick up a new one.

 

In September 2012, I liked:

Milani Baked Blush in Luminoso
I remember liking this shimmery, pink-coral blush a lot, especially in the summer.  I have no idea where this blush went… did it get lost because of my frequent moves? I will have to search around for it.


Any previous favorites that you have rediscovered recently?

 

xoxo, K

K’s Kitchen: Ume jam

The spring before I moved to China, I made some Ume syrup from green Ume.  To celebrate being back in Japan, I made Ume syrup again this spring, and used the Ume fruits to make Ume jam later.

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Ume (Japanese plums) are not commonly eaten as is.  Usually they are made into Umeboshi (sour, salty pickled ume, commonly eaten with rice) or steeped in alcohol to make Umeshu.  The Ume syrup I made this year is made by steeping Ume fruits in rock sugar, resulting in a sweet-sour syrup.  I like to add some to carbonated water as an alternative to soda.

For directions on how to make Umeshu or Ume syrup, take a look at this blog post.

Here is how the Ume syrup looked like after a week or so.  See the liquid in the container? This is all coming from the fruits, and I did not add any liquid at all.

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Making Ume jam is extremely labor intensive.  First, I removed the pits from the fruit.  Since Ume is a kind of plum, these small fruits have pits very similar to plums.  The pit does not detach easily, so I needed to scrap the pits out.

IMG_5475_final(and yes, that is how much counter space I have in my current kitchen.  It is extremely small)

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Next, I chopped the fruit into small pieces and weighed it. Then, I simmered the fruit with enough water to cover, skimming off any scum that formed. Then I added some sugar and continued to reduce the jam.

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Finally I poured the jam into sterilized containers and let it cool.

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Because I like my jam to be quite sour, it does not keep very well.  I usually divide it into small containers and keep it in the freezer.

Hope you enjoyed this recipe!

xoxo, K

 

Weekly Reads #172: September 20, 2014

weekly reads

By the time this post goes up, I will be in the middle of another round of heavy travel.  I’ll be in Hong Kong for 2 days, China for 2 days, then the day after I come back to Japan I will go on a domestic business trip for 2 days.  I’ll be spending a lot of time at stations and airports.  What is your favorite thing to do to pass “waiting” time while you are traveling?


What were your favorite posts this week? 

 

Connect with me! I love chatting and connecting with people, and sharing interesting stuff ahe apround the web!

You can also subscribe to Cosmeddicted through the feedemail, or Bloglovin! xoxo, K