My outfit deets:
Blazer and pants: Zara
Top and bag: PRIMARK
Ons’s outfit deets:
Blazer: Maison de glamour
Shoes and Backbag: ALDO
I was invited to Kiehls couple of months ago but i didn’t have the chance to write this blog post, I have posted a vlog on my Youtube channel, Go check it out https://www.youtube.com/watch?v=WRxzwlxeW2Y
I had such a great time surruonded by inspiring beauty bloggers and the staff there were so lovely and welcoming.
The store looked well pretty and organized, It made me to love the brand even more.
The most thing I like about Kiehls is the natural ingreduents they use in their products and how efficient they are. I fell in love with their moisturizer and the Daily reviving concentrate. I also had the chance to get my skin tested and to find the best products for it.
Kiehls is absolutely the best place to be if you are looking to take of your skin and I am so happy that I got the chance to test their products.
Thank you so mych May and all the members of staff at Kiehls Birmingham
Tunisia’s version of a hearty breakfast is a bowl of bsissa, a simple, delicious and nutritious dish.
It’s hard to put your finger on what b’sissa tastes like; it is both sweet and bitter. The texture is a bit like liquid sandpaper — in a pleasant way.
To prepare this traditional dish, various grains and dried vegetables are ground together into a powder. The bsissa powder is then mixed with sugar and either water or olive oil. I personally like it with olive oil. The watery-method mix is runny and can be served as a drink. The liquid version is better during summer; bsissa with cold water and ice cubes quenches thirst and boosts energy levels to fight the heat. The olive oil-blend is gummy and eaten with a spoon.
Bsissa is typically eaten in the morning to kickstart the day, but can be a dessert.
It is humanly impossible to eat more than one bowl of olive oil bsissa because of its richness.
Bsissa is prepared casually as breakfast or for special occasions. Often, the dish is served to new mothers who just gave birth or to grooms-to-be for its nutritious qualities. Guests visiting a newborn are also usually presented with bsissa. And for me, it is a Ramadan must have.
Although preparing bsissa power takes some patience, once done it can be stored somewhere dry for a long time. If you’re in Tunisia, your local spice grinder (tahouna) can grind your ingredients into a powder for you. If you’re making it at home, use a blender and give yourself plenty of time.
3 kilograms wheat grains
3 kilograms dry chickpeas
1 kilogram dry lentils
1 kilogram dry fava beans
100 grams fennel grains
100 grams green anise grains
A pinch of salt
One tablespoon dried orange peels (optional)
Two tablespoons fenugreek (optional)
From the large pile of wheat, chickpeas, lentils, and beans, take out anything that you don’t want to eat. Sometimes small pebbles or other undesirables sneak in. Then, rinse everything under water thoroughly.
Once clean, lightly toast the dry material over a stove top in a pot.
Once you’ve toasted all the dry material, use a blender to grind.
Now, take your powder and mix with sugar and water or olive oil. For water, add to taste. Some prefer to drink their watery bsissa, others like it a little thicker. For olive oil, add until you get a gummy, thick consistency. Garnish the later with nuts and Tahini-based halva (Chamiya).