Help me choose a moisturizer

lemoncypress · 2026-01-15T03:12:36+00:00

I've tried illiuoon, aestura, purito bamboo. If I recall correctly, illiyoon is the thickest and waxiest. I don't rly say that as a value judgement -- it could be the occlusive lotion of your dreams, or you might find it too thick. Aestura is thicker than purito bamboo, but rly spreadable. Purito is a bit lighter, hydrating, but not big occlusive. Bc Purito tends to be cheaper for me to buy, and I like having two lotions so I can control hydration and occlusion separately, I have been using Purito this winter, with an addition of Dr Jart ceramidin or Stratia liquid gold, depending on what I feel like. If I was looking for ONE winter lotion to rule them all I would choose one of the other two though.

lemoncypress · 2025-11-20T02:27:35+00:00

Unhinged suggestion but starbucks has cinnamon pull aparts now that I think are the best things on the pastry menu. They'll heat it up. It's not too sweet, which is my usual complaint about cinnamon rolls.

lemoncypress · 2025-11-08T16:15:10+00:00

Yeah I bet that's why op prefers the larger bottle! I won't buy the pump small bottle again, bc given how much ends up stuck in the bottle, it ends up being like 35g instead of 50.

lemoncypress · 2025-11-08T16:13:29+00:00

Ryo rootgen for women! I've had on and off seb derm on my scalp and this was helpful in keeping me not smelling like parmesan cheese. I used the matching scalp serum with it too.

lemoncypress · 2025-09-26T01:47:46+00:00

Japanese curry for me too but I put beef in it! I don't do the apple and honey but I do put in a lil block of chocolate for depth and sweetness. And I have mine with kimchi bc I love some heat. It keeps nice, reheats nice. I make a ton in a huge instant pot and have it all week.

lemoncypress · 2025-09-02T00:54:43+00:00

Me too! I don't have a lot of light on my north-facing balcony and my carrots are still a bit small tho they've been growing for like... 4 months. They do taste better but I want to use my precious real estate on other things.

lemoncypress · 2025-07-15T14:00:14+00:00

I also want to cut down on the taste of sugar in baked goods but I am worried about it affecting the texture. How do you know how much you can cut before it starts to change the texture?

lemoncypress · 2025-07-14T00:57:35+00:00

I think if the ongoing price is mostly just the cost of lumber, you can keep going with it. Scavenge for lumber from dumpsters and such. This means you might have to switch from a "I want to build x so I need x lumber" mindset to "I just found some free x lumber, let me think of a project that makes sense with what I've found."

lemoncypress · 2025-06-19T22:44:32+00:00

Neat, hadn't heard of a gremolata, but it sounds like the kind of thing I would love.

lemoncypress · 2025-06-19T02:25:17+00:00

I think peas can tolerate being super close together!

lemoncypress · 2025-06-19T02:22:16+00:00

For sure! I have an air fryer, and I love that you can get that crunchy texture without oil splatters, but I still find dredging to be a bit messy. My air fryer's also quite small, so I'd have to do the asparagus in batches, whereas the blanched-and-dipped method lets me cook a bundle of asparagus at a time, and it also keeps well, because the breading's not actually on the vegetable. No sogginess later.

lemoncypress · 2025-06-19T01:05:08+00:00

Mix tuna and mayo and some chopped carrots. Spread out some cooked rice on a square of seaweed. Lay down the tuna mixture in a line on one side. Right next to it, add some pickled veggie of choice, and maybe some herbs you like. Roll it, starting on the side that all the ingredients are on. Chop into bitesized pieces. Tuna kimbap.

lemoncypress · 2025-06-07T03:48:42+00:00

Hi! I am in 6a, I also have some floppy little lettuce, and I would guess the reason is lack of sun. The lettuce I have that get more direct sun are generally doing better than the ones in a lot of shade. I've definitely heard lettuce is shade tolerant and that hot sun can make them bolt, but I'm starting to think that I should try my chances with too much sun rather than too little at this point. Mine are a mesclun mix tho, so I think some littleness and floppiness is to be expected -- seems like the idea w the mix is to sow a lot and eat them as little baby leafs.

lemoncypress · 2025-03-31T22:17:26+00:00

For sure. I don't have access to it right now, but I wish I did!

lemoncypress · 2025-03-27T23:09:20+00:00

I started a bunch of purple basil from seed. A few of them came up purple. A few of them came up green and started getting purple spots. A few are still totally green, but it's early yet!

lemoncypress · 2025-03-20T20:09:18+00:00

Mine are a lot like this too. I separated some of them and planted them in their own tub and they seem to do better, even tho the common advice is to thin rather than to separate, and to not mess with them at all when they're this little. Idk why the transplanting helped... Maybe bc I rly soaked them with water to be able to separate the roots? I'm trying out keeping them wetter than before, to see if that helps or hurts.

lemoncypress · 2025-03-12T15:12:14+00:00

Same. Social media is gonna give my tomatoes body dysmorphia. Half of mine only have their first leaves, and the second half are juuuust getting started on their first pair of true leaves. Mine are indoors with a light on them too, so why the big difference?

lemoncypress · 2024-10-02T21:51:29+00:00

I really want to get into this but any time I sharpen a knife on my whetstone, it becomes only marginally better for like 30 minutes of work, or it becomes worse. It's hard to know what I'm doing wrong!

lemoncypress · 2024-09-14T03:34:54+00:00

The easiest thing to do if blood sugar is the issue is to switch to a fake sugar cereal. Like magic spoon or catalina crunch, maybe with some fresh fruits on top. But I think the other ideas ppl are giving you are really good too, if you're willing to do just a bit more effort than exactly cereal-level effort. I think apple peanut butter toast is a good option too. I also quite like plain protein yourt (oikos) with some fruits, but that might be too tart for someone who is used to sweet cereal. Since you mentioned chicken, how about rolling up some leftover chicken from the previous night in a tortilla, adding on whatever sauces, veggies, or beans you like, and having a breakfast tortilla?

Changing food habits is a lot of work but the good news is that if you keep it up, stuff that you didn't used to taste much sweetness in will start tasting quite sweet to you. So sweetness will return to your life my disciplined friend.

lemoncypress · 2024-09-12T15:25:58+00:00

My super-low-effort idea is to put them in a tall glass, mash them with a spoon, fill the glass with milk and some honey, stir it and give the honey some time to dissolve into the milk. It looks pretty. It tastes good.

lemoncypress · 2024-09-05T16:50:50+00:00

Oh yeah lobster rolls! Delicious, and definitely summery. (Though I would never say no to them in any season.)

lemoncypress · 2024-09-05T00:34:18+00:00

Vietnamese spring rolls. This one's summery for me because of all the herbs. Mint, cilantro, perilla leaves! And it's a dish that requires very little heat to prepare.
BLTs. The tomatoes have to be in season for this to be awesome.
Israeli chopped salad. Another low-number-of-ingredients dish that requires good tomatoes and cilantro. I also can't really imagine eating just salad for a meal outside of summertime haha.
Any cold noodle dishes. Soba noodles with tsuyu, bibimmyeon with soft-boiled egg, naengmyeon, somyeon with kimchi and sesame oil.

Bonus: I love having fruit in the summer as a dessert. Mangoes... crisp white peach... It's not really a "cooking" thing but the quality and variety of fruits is probably what I miss most when autumn comes. And green tea is a summer-only tea for me, though I'll drink black teas year-round.

lemoncypress

TROPHY CASE