Lifestyle
Actress Jennifer Aniston Demonstrates How She Achieves Her Signature Waves After A Shower
The actress from “Associates” took to social media to showcase her gorgeous unfastened waves whereas offering step-by-step hair directions on Instagram. Aniston, who’s 53 years previous, achieved a pure look utilizing her haircare line referred to as LolaVie. After scrunching a product into her damp hair, she let her tresses air dry.
She captioned the temporary video, “air dry and a tiny little bit of @lolavie,” through which she is seen making use of her model’s pure light-weight hair oil, which retails for $32, and guarantees to revive the looks of lifeless, damaged, and dehydrated hair. Naturally, the actress greatest recognized for her position in Alongside Got here Polly by no means seems to endure from a lackluster mane or a hair day to overlook.
Her well-known buddies shortly expressed their assist for her as soon as she made the announcement. Rita Wilson gushed about how a lot she cherished the waves and the pure airflow. The actress Michelle Pfeiffer despatched a message that mentioned “love!” with not one however three fireplace emojis, and Jenna Dewan referred to her as probably the most naturally pretty goddess. Within the feedback space, Naomi Watts and Isla Fisher expressed affection for one another.
Since she first appeared on Associates within the position of Rachel, Jennifer Aniston’s hair has been the show-stopping function of her look. Numerous girls have imitated her signature layered reduce all through the years.
The actress from The Morning Present created her hair care line referred to as LolaVie in September 2021, along with her first product being a glossing de-tangler. She capitalized on the general public’s admiration of her tresses to take action. Since then, she has branched out into different areas, together with shampoos, conditioners, and different merchandise.
This isn’t the primary time Aniston has proven off her unprocessed tresses. She displayed her waves in a pair of makeup-free Instagram pictures she posted in January with the caption, “Okay, Humidity…” So let’s go…., be sure to tag LolaVie.
Lifestyle
Have You Ever Seen a Corgi Race?
In recent years, social media has boosted the breed’s popularity. “They are just so photogenic,” Dan McLemore, a corgi enthusiast, said during the Summer Corgi Nationals, an event held in Arcadia, Calif. “They are short, stocky, funny-looking, active — and they just always look like they are smiling all the time.”
Lifestyle
Sarah Silverman Says She Changed Her Comedy Style Over Trump
Fail Better with David Duchovny
Sarah Silverman‘s comedy style has changed quite a bit since she first burst onto the scene — and she says there’s a very good reason for it … Donald Trump.
The comedian recently hopped onto David Duchovny‘s ‘Fail Better’ podcast, where she explained how Trump becoming president inspired her to ditch the “arrogant ignorant” persona she became known for when in the 2000s.
She noted that her first comedy special and subsequent Comedy Central show was all centered on a character/shtick she was putting on … which was an offensive caricature of herself.
While Sarah acknowledged that her audience stopped responding to her racist material, it was when Trump became the 45th Prez that she realized it was time to retire the whole bit.
As she put it, 45 “embodies [the arrogant ignorant] completely” … and it wasn’t funny anymore.
Sarah says was forced to realize her old material wasn’t holding up in the changing world, adding … “You really have to stay with what is funny to you and that hopefully changes over time because it means you’ve grown, or you’ve changed, or the world has changed and you’ve changed with it, or the world has changed and you haven’t changed with it.”
Sarah has been outspoken about Trump in recent years, using her platform to advocate for causes like the Women’s March and reproductive rights.
Bottom line … she has no interest in perpetuating ignorance for the sake of a laugh anymore.
Lifestyle
From Pop-Tarts to Happy Meals, a food writer recreates American classics with an Asian flavor
Toasted sesame flavored Cheerios. A Pop-Tart topped with strawberry lychee frosting. And a Lunchable that includes a fried pork gua bao, cucumber salad and a Yakult.
Frankie Gaw’s social media page is filled with videos of creations like these — items you won’t usually find at your local American grocery store.
That’s the whole point, says Gaw, a Taiwanese American food creator and author of the cookbook First Generation.
“I asked myself, in an alternate universe, where the world is much more inclusive and embraced all of these diverse flavors, what are the things that Asian Americans would want to see?” he said.
Gaw talked with NPR about how his hit social media cooking series “Turning American classics Asian” came to be, and its origin as a tribute to his family and his Midwest upbringing.
The grocery store seemed stuck in time
The idea sprouted after a trip to his local supermarket. Traversing through the aisles, Gaw noticed that much of the food stocked on the shelves resembled what he saw as a kid 20 years ago. Meanwhile, ingredients like soy sauce and miso were still strictly grouped in “Asian” or “International” aisles.
“Restaurants have been embracing more Asian ingredients, and it feels like grocery stores have remained the same,” Gaw said.
For many immigrants and children of immigrants, food is an intimate part of identity. For Gaw, straddling between the “Asian” aisle and the rest of the grocery store was also symbolic of his upbringing in Cincinnati, Ohio.
Growing up, Gaw felt like he was living a double life. In public, Gaw enjoyed McDonald’s chicken nuggets and fries. At home, he feasted on his grandmother’s beef noodle soup. It took time for him to embrace his dual-taste palette.
Years later in his Seattle apartment, Gaw began experimenting with his childhood favorites. He tinkered with Campbell’s cream of mushroom soup and turned it into congee. He infused mac and cheese with miso. He went as far as designing the packaging for each meal as if he owned a food company.
Gaw shared his concoctions on social media. It took off. His food and his experiences at the grocery store resonated with people, especially other Asian Americans.
“It was a surprise. I didn’t realize how many people had similar experiences as me,” he said.
A love letter to his kid self
“Turning American classics Asian” is not just about Gaw’s appreciation for Asian flavors and ingredients, or a diss to American staples. Instead, it’s Gaw’s way of paying homage to both — and on a larger scale, to the experiences of Asian Americans.
“I have always straddled this sort of in-between space,” he said. “Growing up in the Midwest, I never felt Asian enough. But then, being with my Asian family, I didn’t feel American enough.”
Had matcha flavored Twinkies or strawberry lychee Pop-Tarts been around when Gaw was younger, he thinks it would’ve helped him embrace that in-between experience.
“If I was in a generic American grocery store and then I saw rice cakes, I think that would’ve allowed me to break down the walls of, ‘Oh this only exists within my home,’ ” he said. “And I could’ve existed as my whole self out in the world.”
The project also relates back to his family and growing up in the Midwest
Gaw’s journey into cooking and his first cookbook were motivated by his father, who died in 2014 from lung cancer. Revisiting his father and his paternal grandmother’s old dishes was a way to grieve and keep his father’s memory alive, Gaw said.
In this cooking series, he also reminisces about the time spent with his mother. It’s because of her that Gaw was able to indulge on Lunchables, Twinkies and Pop-Tarts as a kid. She wanted to make sure he would fit in and make friends.
“My mom would stock the entire pantry so that when I go into lunch period, I was like the number one kid in the cafeteria with the best lunch,” he said.
The project also stems from Gaw’s Midwestern roots. In his neighborhood, restaurants were synonymous with fast food and Olive Garden was the place to go on special occasions.
Late nights with his parents at the McDonald’s drive-through were common as a kid, Gaw said, because his parents were often exhausted after long hours at work. “It was a reminder of how much they had to hustle,” he said.
In Gaw’s version of a Happy Meal, he steams buns and marries ground pork with scallions and ginger, topping it off with a chili crunch ketchup.
As he cooks, he thinks about his father, his mother, his grandparents — and the comfort that these dishes would’ve brought them as they were adjusting to life in America.
“I think they always felt like they were on the outside breaking in,” he said. “To see their food at a fast food institution, I think it would’ve made them feel like they have a seat at the table.”
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