Before we get to how you can make a face mask with the ingredients you (most likely) already have at home, let me show you how I achieved a sweat-drenched morning… Cycling class at 24!
Yeah, I know my face kind of looks like I’m posing for a mugshot, but hey. I gave it my all during the 60 minutes and my quads felt like jelly AND super solid at the same time. I was in a weird place…
I followed up the Cycle class with 2 miles on the treadmill. 15:35 and I was DONE.
Even after the first mile, I was telling myself to just stop… BUT I realized that this could be a great way to train my mind and body to keep pushing and to keep from slowing down. I started at 8:00 minute miles and kept going up little by little so that I finished around 6:40 min miles (<— haha, the last 20 seconds or something). I didn’t let myself slow the pace, and I kept telling myself, “C’mon, Michelle. You got this. Breathe. Tralala”.
I was going to hit the weights but every. single. bench. was. taken. Hmph.
So here is a recap of last night!
I threw a mystery pumpkin into the oven. This was given to me by Tammy (her parents happened to grow a bunch of things in their garden and had no idea what to do with all of them… so she kindly gave me one :D ).
Joe came over after his night class and I threw some things together for dinner. There were soba noodles, broccoli, chicken breast, roasted almonds (chopped up later), and a wonderful sweet/salty dressing that my mom’s friend made.
This was a little on the light side, so I ended up making some potstickers for Joe and my older brother.
While the guys were watching the Lakers-Thunder game, I was workin’ on that mystery pumpkin. I was thinking it was just a giant kabocha squash (my favorite), but it ended up being my SECOND favorite…
SPAGHETTI SQUASH, YO. I baked it a little more than the first picture, and then used a fork to run through it and it was all stringy and lovely. It was my first time seeing orange spaghetti squash.
Now I have about a gallon-sized tub of spaghetti squash, hahaha. I should have thought it through before baking the whole pumpkin.
By the way, the reason I throw the whole pumpkin in the oven is because we don’t have a good knife (cleaver?) to cut open the pumpkin when it’s fresh/uncooked. It’s too hard and difficult to cut, so I just put leave it whole and put it in the oven, (set the temperature to about 375 for 45 minutes?) and when the outside gets soft, I cut it in half, scoop out the seeds, then continue baking it. The inside should be somewhat translucent and super tender.
Joe and I watched a few more episodes of How I Met Your Mother before he went home and I got to making a homemade face mask. Joe’s sister, Esther, was the one to get me interested in making them. I looked up a simple one and found this mask.
All you need are honey, a super ripe banana, and an orange/lemon. I used half the banana, about 2 tsp of honey, and a good squeeze of the orange, left it on for about 15 minutes, and wiped it off before washing with warm water.
Try it! I really liked it. It was just a tiny bit nasty looking (I guess I didn’t mash well enough because there were so many chunks, haha), but my skin feels great!
I have enough to do it again, but we’ll see. I might just eat it, hehe.
Have you ever made a homemade face mask? Or a hair mask?
What’s your Friday sweat plan?