u/Bonnie-Love

Found MAC Warm Teddy Lipstick at Marshalls and I’m really liking it!
It’s a warm, deeper brown-toned nude with a silky matte finish. I was looking for something that felt more like a fall lip, and I think this might be it.
Now I need some honest opinions 😂
Yay or nay? 👀
What MAC lipstick are you reaching for this fall?

I made hamburger steak with mushroom and onion gravy over rice today, and this one is very nostalgic for me. ❤️
Ingredients
8 burger patties
Garlic salt, for seasoning
2 Tbsp butter
1 sliced onion
Sliced mushrooms
1–2 Tbsp minced garlic
2–3 Tbsp Worcestershire sauce
1 package brown beef gravy mix
1 cup water + a little more as needed
3 Tbsp ketchup
1 Tbsp beef bouillon powder
Salt and pepper, to taste
Cooked rice
Method
Season the burger patties with garlic salt.
Sear them until golden brown, then remove them from the pan.
Add butter, sliced onion, minced garlic, Worcestershire sauce, and mushrooms.
Add 1 cup water and the brown gravy mix.
Add ketchup and beef bouillon powder.
Add more water if you want a thinner gravy.
Return the patties to the gravy.
Let everything simmer until the beef is fully cooked.
Serve over rice.
I know some people might call this Salisbury steak, but I’m calling mine hamburger steak. 😂
What do you call it where you live?

Bonnie, What’s for Dinner? 🤎🥔
Homemade Cottage Pie
If you’ve ever wondered about the difference between Cottage Pie and Shepherd’s Pie, it’s pretty simple:
🐑 Shepherd’s Pie = traditionally made with ground lamb
🐄 Cottage Pie = made with ground beef
So today, we’re making Cottage Pie! 🤎
🥩 Filling
3 lbs ground beef
2 Tbsp minced garlic
1 onion, diced
4 Tbsp Worcestershire sauce
2 tsp black pepper
1 Tbsp rosemary
1 Tbsp sage
2 Tbsp paprika
4 Tbsp tomato paste
1 Tbsp brown sugar
1 small bag frozen peas & carrots
½ cup beef broth (or ½ cup water + beef bouillon)
Salt, to taste
Cornstarch slurry: ¼ cup water + 1 Tbsp cornstarch
🥔 Potato Topping
4 large russet potatoes, mashed
2 eggs
1 small bag shredded cheddar cheese
Extra cheese for topping
👩‍🍳 Method
Brown the beef. Add garlic, onion, seasonings, tomato paste, and brown sugar.
Add peas & carrots and beef broth. Simmer.
Mix the hot mashed potatoes with eggs and a handful of cheese.
Spread the meat mixture into a baking dish and top with mashed potatoes.
Add more cheese and bake at 375°F for 30–40 minutes, until golden and bubbly.
Warm, hearty, cheesy comfort food! 🤎
Should I make a Shepherd’s Pie next? 👇

I made a quicker version of Jjimdak today using boneless chicken thighs.
I love the flavor of the sauce — savory, garlicky, slightly sweet, with a little heat from chili powder and serrano peppers.
I kept mine simple and served it over rice, but potatoes, carrots, and glass noodles would all work really well too.
Ingredients:
2 lbs boneless skinless chicken thighs
6 Tbsp sugar
1 Tbsp chili powder
3 Tbsp mirim
4 Tbsp soy sauce
1 Tbsp dark soy sauce (optional)
1 Tbsp oyster sauce
2 Tbsp minced garlic
2 tsp ginger paste
1 cup water
Onion, carrots, serrano peppers
Bring everything to a boil and simmer until the chicken is fully cooked and the sauce reduces.
Have you made Jjimdak before? Potatoes or glass noodles? 🍜

Summer evening.. 2candles under the moonlight
Its finally gotten cooler compared to last couple of weeks.

Its a big change for me. I think i like it because its different. What do yall think?

I’ve never made peach cobbler before, so I decided to finally give it a try.
I personally don’t like desserts that are overwhelmingly sweet, so I wanted to make a version that was warm and buttery but still had a more balanced sweetness.
I used:
Peach mixture
4–5 peaches
¼ cup sugar
½ Tbsp cinnamon
1 tsp nutmeg
Batter
1 cup flour
¼ cup sugar
½ cup brown sugar
1 cup milk
1 tsp baking powder
1 Tbsp vanilla
Plus 1 stick of melted butter for the baking dish.
I baked it at 350°F for about 40 minutes and served it warm with vanilla ice cream.
For my first attempt, I think it turned out pretty good! 😂🍑
How do you like your peach cobbler—really sweet, or more lightly sweetened?

I’ve been trying to get better at doing brown-eye makeup, and I’d really love some honest opinions and advice from people who are more experienced with makeup.
I’m definitely not a professional makeup artist. I’m just learning, experimenting, and trying to get more comfortable with eyeshadow and different techniques. One thing I’ve noticed is that my eye makeup seems to turn out differently almost every time I do it. 😂 Sometimes I look at it and think, “Yes! This is exactly what I wanted!” Other times, I do what I think is the same technique and somehow it looks completely different.
I’ve been watching a lot of reels and tutorials for brown eyes, but honestly, there are SO many different recommendations. Some people use warm browns, some use cool browns, some add gold or shimmer, and others keep everything very matte. Then there are all the different blending techniques, placement, eyeliner styles, etc. It’s a little overwhelming when you’re still learning.
For this look, I used:
• Makeup by Mario Ethereal Eyes Eyeshadow Palette — The Original
• L’Oréal brown eyeliner
I was going for a soft brown, everyday eye look without making it too dramatic.
So, makeup people of Reddit… how did I do? 😅
What do you think worked with this look, and what would you change? I’d especially love advice on eyeshadow placement, blending, eyeliner, or colors that might complement brown eyes better.
Please be honest! I’m here to learn, so constructive criticism is very welcome. ❤️

I was completely stuck in traffic and couldn’t go anywhere, so I decided to admire my new Anastasia Beverly Hills Cotton Candy Lip Gloss instead.
I’m really happy I found this shade! It’s such a pretty, soft pink and honestly the kind of color I’ve been searching for.
Sometimes a little makeup happiness makes sitting in traffic a little less annoying. 😂
Anyone else obsessed with finding the perfect pink lip?

🍗 Bonnie, What’s for Dinner?
Today’s recipe is my Korean Fried Chicken Sauce—sweet, spicy, sticky, and packed with flavor!
This recipe was inspired by one from Korean actor Ryu Soo-young, but I’ve adjusted it over the years to fit my own taste.
When I first moved to the United States over 20 years ago, Korean fried chicken wasn’t easy to find. I missed it so much that I started making my own at home, and this sauce has been one of my favorites ever since.
🍓 My secret ingredient? Strawberry jam! It adds just the right amount of sweetness and helps create that beautiful glossy coating.
📝 Ingredients
🥄 5 Tbsp soy sauce
🌶️ 5 Tbsp gochujang (Korean chili paste)
🍬 1 cup sugar
🍅 1/2 cup ketchup
🍓 1/4 cup strawberry jam (not jelly)
🧄 5 Tbsp minced garlic
🫚 2 Tbsp ground ginger
🌽 2 Tbsp cornstarch
💧 2 cups water
🛢️ 5 Tbsp oil
💡 Tips
✔️ Add everything to a saucepan and bring to a gentle boil.
✔️ Simmer until the sauce thickens slightly.
✔️ Toss with freshly fried chicken or serve as a dipping sauce.
✔️ It’s also delicious with chicken nuggets, chicken tenders, or other crispy chicken!
I hope you enjoy this recipe!
Thanks for watching, and I’ll see you next time! 💚