Pinterest Hack or Wack: Mascara

Like every single Pinterest obsessed girl, I’ve always wanted to try all the amazing “Hacks” that appear on my Pin Feed and one day I came across an easy one that I could start experimenting with without failing miserably. the Mascara hack consists on two options to get the most out of your dry mascara o use the little that is left on the tube by liquefying it.

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The first option is using 5 to 8 drops of  VISINE or some sort of eye-drops and shake it very well and then… MAGIC?… well I took my Estée Lauder sample size mascaras (perfect for travel makeup bags) and tried it! as you can see on the last picture, it kinda worked! it was sort of liquidy and sheer but it worked!

For the second one, it just required 5 minuted of your time and hot boiling water! as you can see, it didn’t work quite as well as I thought it might. Maybe I didn’t do it right and covered it to have the steam properly melt the product.. so I will try it again and let you know via Twitter!

This is more of an “I am in a hurry and ran out of mascara” kind of  hack… I guess it is sort of useful if its night time and you have to go out. I liked it! and hope you like this post and let me know if you’ve tried it and if the worked for you!

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Plantain Mini Baskets


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These little baskets may not be the healthiest thing in the world but they are pretty yummy and are good to serve as finger food or company to any dish!

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Plantains are such a latin american vergetable? that it maight be difficult to find in some countries if you don’t go to a farmers market or a market that imports from all over the world.

The pico de gallo on the other hand is one of mayfavorite things to have! It goes with everything!

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While making the little baskets I like to rub some garlic to give them some extra umph.

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Plantain Mini Baskets with Pico de Gallo

  • Servings: 12
  • Time: 45mins
  • Difficulty: Medium
  • Print

Perfect for party finger food or accompany a main dish


  • 2 Plantains
  • 2 Cloves of Garlic
  • 1/2 Large Tomato diced
  • 1/4 cup chopped fresh Parsley
  • 1/4 small Red Onion diced
  • 2 small limes
  • 1/2 tsp. White vinager
  • Salt to taste
  • Vegetable Oil


    For the Plantain Baskets:
  1. The first thing is to set a deep skillet with vegetale oil on the stove on medium heat.
  2. While the oil is heating up, peel the plantain and then cut them in about  1 1/2 inch thick slices.
  3. Once the oil is boiling hot, place carefully the slices in the oil until the get a yellowish gold tosty look. (See photo for that weird color description)
  4. As soon as the achieve that color, get them out on to a paper towel to cool down a bit. (IMPORTANT TO LET COOL DOWN)
  5. Now that they have cooled, with the help of your fingers or a round object, push the middle and start making the baskets.
  6. At this moment trun on the fire again to fry them again until crispy.
  7. For the Pico de Gallo:

  8. Dice your tomato and Onion in little cubes and shop your parsley thinly.
  9. On a bowl, trow together the diced Onions and Tomato, the shopped Parsley and add the juice of the two Limes, the Vinager and Salt.

Note: The trick to this is to have equal parts of onions to tomato and putting it on the fridge to chill for a while, that lets all the juices soak onto the vegs.

I hope you guys enjoy this!