September 2022 City Life VLOG: Mini MAC Haul for FALL Lip Colors | Hauls, Fitness, & Gluten Free Home Cooked Meals

AROUND THE CITY

GRAND OPENING OF BOLAY SOUTH TAMPA

WRAPPING UP EVENTS- RECAPS-

TAMPA FASHION WEEK

HAULS & AMBASSADORSSHIPS:

C/O Ettika

New clothes from Meddyteddy

New lipsticks from MAC

I finally recycled a bunch of my plastic containers from MAC. I have been saving them up since the start of the pandemic since the MAC at International Plaza had been closed for a while. I wanted to get some different colors so this is what I chose.

Ruby Woo (this one is not a new color for me, I just needed a new one).

Chilli (powder lipstick)

Bronze Shimmer

Lovers Only

C/O Image Skincare

DAATE NIGHTS & BRUNCHES IN THE CITY

ROCCA Tampa

Happy Hour

The Battery

Sparkman Wharf

Brunch

Rasoi Indian

Brunch at Counter Culture

GLUTEN FREE MEALS COOKED BY MYSELF- RECIPES AVAILABLE BY REQUEST IF NOT POSTED.

Caldo De Pollo- A traditional Healthy Mexican Soup...I checked and from what I was told everything I did was authentic and I did not need the saffron shown in the photos.

Ingredients

salt/pepper to taste

8 cups of water

8 cups of chicken broth (you can also use chicken bullion, I chose not to because I can not find a brand that is gluten free).

1 14 oz can of diced or crushed tomatoes

3 carrots roughly chopped or sliced

1 yellow onion chopped

2 russet potatoes cut into cubes

3 zucchini squash cut into thick slices

garlic minced

3 corn on cobb halved

cilantro (a full bunch add to soup and tie with cooking rope or twine).

Limes or lime juice to add at the end

3 bay leaves

1 pack of chicken drumsticks (bone in) and thighs

white rice or yellow rice or corn tortillas for serving when serving

Place in a deep soup pot: Water, chicken broth, bone-in chicken thighs or drumsticks, garlic, bay leaves, and salt and pepper.

Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours until the meat is tender.

Add the Russet potatoes, corn, zucchini, carrots and tomatoes.

Bring soup to a boil, reduce heat to a low simmer and continue cooking for 15 minutes until all the vegetables are tender.

While the vegetables are cooking, remove the bones from the chicken and discard they should fall of the bone. I left mine in chunks so that it would be easy to place on tortillas. Shred or cut the chicken into bite-sized pieces if desired.