@shopwithxian: Joocyee (酵色) 🔬 The Logic Behind the Brand: Joocyee operates on a strict "Color Theory" system designed specifically for Asian skin tones. They organize their products by the Four Seasons (Spring/Autumn for Warm, Summer/Winter for Cool). It is a completely automated, foolproof color-matching system. 🛒 The Core Matrix (As seen in my haul): The Viral Lip Glazes: The massive row of tubes at the top! Joocyee’s watery and matte glazes are iconic because they use a customized base that neutralizes lip darkness before applying color. (Must-tries: The Amber and Vintage series!) The G-Series Blushes & Highlighters: I secured the G225, G226, G227 blushes and the G311 highlighter. In the Joocyee system, you use lighter "expansion" shades under the eyes to plump up tired skin, and "contraction" shades to sculpt the cheekbones. It’s literal face architecture. The D-Series Contour (D260/D261): Foolproof shading duos that actually mimic natural Asian shadows, not orange bronzer. Airy Wear Double-Sided Concealer: The ultimate time-saver for targeted spot correction and brightening. If you always struggle to find the right shade for your skin, this brand is your safety net. Livestream coming soon! Drop a 🙋‍♀️ below and let me know if you are Warm, Cool, or Olive toned! 👇 M #Joocyee #AsianMakeup #ColorAnalysis #SkincareHacks #BeautyFavorites

Pat & Xian|New Parents🎀
Pat & Xian|New Parents🎀
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Wednesday 04 November 2026 14:58:29 GMT
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Dinners That Pay My Rent, Episode 1: Creamy Garlic Butter Chicken Pasta 🍗🍝 Crispy skin-on chicken over penne in a creamy garlic parmesan sauce, all in one pan. Ready in about 30 minutes. Ingredients: - 2 bone-in, skin-on chicken thighs - Salt & black pepper, to taste - 1 tsp garlic powder - 1 tsp paprika - 4-5 oz penne pasta (about 2 cups dry) For the sauce: - 1 tbsp unsalted butter - 2 garlic cloves, minced - 1/4 cup chicken broth - 2/3 cup heavy cream - 1/4 cup parmesan, freshly grated, plus more for topping - Squeeze of lemon juice (about 1/4 lemon) - Fresh parsley, chopped - 1/2 cup reserved pasta water Steps: 1. Pat the thighs completely dry and season both sides with the salt, pepper, garlic powder, and paprika. 2. Put a pot of well-salted water on to boil for the pasta. 3. Heat a skillet over medium heat and place the chicken skin-side down. Cook 6-8 minutes without moving it, until the skin is golden and crispy. 4. Flip and cook another 5-7 minutes until cooked through (165°F / 74°C inside). Remove and set aside to rest. 5. Cook the penne 1 minute less than the package says. Save 1/2 cup of the pasta water before draining. 6. Lower the skillet heat. Add the butter to the same pan, then the garlic — cook just until fragrant, about 30 seconds. Don't let it brown. 7. Pour in the chicken broth and scrape up all the browned bits from the bottom. 8. Add the heavy cream and parmesan. Simmer 3-5 minutes until it thickens. 9. Toss the drained pasta into the sauce and cook together 1-2 minutes, adding splashes of the pasta water until the sauce is glossy and coats every piece. 10. Squeeze the lemon juice over the pasta, then place the chicken on top. 11. Finish with parsley and extra parmesan, and enjoy! #garlic #butter #chicken #pasta #EasyRecipe
Dinners That Pay My Rent, Episode 1: Creamy Garlic Butter Chicken Pasta 🍗🍝 Crispy skin-on chicken over penne in a creamy garlic parmesan sauce, all in one pan. Ready in about 30 minutes. Ingredients: - 2 bone-in, skin-on chicken thighs - Salt & black pepper, to taste - 1 tsp garlic powder - 1 tsp paprika - 4-5 oz penne pasta (about 2 cups dry) For the sauce: - 1 tbsp unsalted butter - 2 garlic cloves, minced - 1/4 cup chicken broth - 2/3 cup heavy cream - 1/4 cup parmesan, freshly grated, plus more for topping - Squeeze of lemon juice (about 1/4 lemon) - Fresh parsley, chopped - 1/2 cup reserved pasta water Steps: 1. Pat the thighs completely dry and season both sides with the salt, pepper, garlic powder, and paprika. 2. Put a pot of well-salted water on to boil for the pasta. 3. Heat a skillet over medium heat and place the chicken skin-side down. Cook 6-8 minutes without moving it, until the skin is golden and crispy. 4. Flip and cook another 5-7 minutes until cooked through (165°F / 74°C inside). Remove and set aside to rest. 5. Cook the penne 1 minute less than the package says. Save 1/2 cup of the pasta water before draining. 6. Lower the skillet heat. Add the butter to the same pan, then the garlic — cook just until fragrant, about 30 seconds. Don't let it brown. 7. Pour in the chicken broth and scrape up all the browned bits from the bottom. 8. Add the heavy cream and parmesan. Simmer 3-5 minutes until it thickens. 9. Toss the drained pasta into the sauce and cook together 1-2 minutes, adding splashes of the pasta water until the sauce is glossy and coats every piece. 10. Squeeze the lemon juice over the pasta, then place the chicken on top. 11. Finish with parsley and extra parmesan, and enjoy! #garlic #butter #chicken #pasta #EasyRecipe

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