My Plastic Surgeon

11/18/2025

If your brows are sparse, patchy, or just won't look full no matter what you do, do this:

Most people only do one layer. That's why your brows look flat and drawn-on. This hack uses LAYERS to create actual dimension and texture. The difference? Instead of just filling in your brows, you're actually building TEXTURE and VOLUME. Each layer adds dimension so your brows look naturally thick.

1: Brush DOWN first, then UP with your brow gel. Wiggle at roots like mascara

2: Draw tiny HAIRS (not lines!) Only in sparse areas.

3: Gel again to seal & blend. FINISHED!

11/17/2025

Have a wonderful week!

11/14/2025

Looking for something to do this weekend? How about pastry-making? There's an Eclairs, Choux Pastry & Cream Puff Masterclass at the Le Dolci Culinary Classroom tomorrow.

Enjoy the weekend!



https://www.ledolci.com/collections/pastry-sweets/products/cream-puff-masterclass

11/12/2025

All you have to do for this is toss everything on a sheet pan and stick it in the oven. How easy is that?

SHEET PAN CHICKEN & CAULIFLOWER WITH MUSTARD & PARMESAN

2 tablespoons olive oil
2 cloves garlic , minced
1 teaspoon fennel seeds
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
1 large cauliflower , cut in 1 1/2-inch florets
4 chicken breasts , cut crosswise into thirds
6 green onions , cut in 2-inch pieces
salt and pepper
2 balls fresh mozzarella (125 g each), torn into pieces
1/4 cup toasted pine nuts
2 tablespoons chopped fresh dill

DIRECTIONS
Preheat oven to 375°F; line baking sheet with parchment paper. In large bowl, stir together olive oil, garlic, fennel seeds, mustard, lemon juice and Parmesan. Add cauliflower, chicken and green onions; toss well to coat. Season with salt and pepper. Transfer to prepared baking sheet.
Bake for 15 minutes. Arrange mozzarella over top; cook until chicken and cauliflower start to brown, 10 to 15 minutes. (Finish cooking under broiler to crisp cauliflower, if desired). Sprinkle with pine nuts and dill.

Recipe and photo courtesy of Canadian Living

11/11/2025

Today we honour and remember the men and women who have served, and continue to serve Canada during times of war, conflict and peace.

11/10/2025

Got knocked down? Take a moment to recoup, then get back up.

Have a wonderful week!

11/07/2025

Are you a fan of photography? Wildlife Photographer of the Year Exhibition at the ROM starts today. Could be a great day out!

Have a good weekend, all!

Showcasing a new year of stunning photographsROM is delighted to present this year's competition finalists and winners in a vibrant new exhibition.Powerful, inspiring, and enlightening, the annual Wildlife Photographer of the Year exhibition invites viewers into a world of extraordinary images and v...

11/06/2025

Did you know that was initially developed not for cosmetic reasons but as a medical treatment for umbilical hernias? In the 1890s, French surgeons pioneered early versions by removing excess abdominal skin to access and repair herniated tissue, accidentally discovering the slimming cosmetic benefits. It wasn't until the mid-20th century (1960s–1980s) that abdominoplasty shifted toward cosmetics.

Fun fact: The procedure's name was coined in the early 20th century, blending anatomical and surgical roots, reflecting its blend of medical necessity and artistic form!

11/05/2025

Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing has protein, carbs and fats. What more can you ask for?

INGREDIENTS
1 cup wild rice, rinsed
½ teaspoon fine sea salt, divided
1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
1 ½ tablespoons extra-virgin olive oil
¾ cup raw pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any combination thereof
5 ounces arugula (about 5 packed cups)
½ cup crumbled feta or goat cheese (about 2 ounces)
½ cup thinly sliced green onion
¼ cup dried cranberries
Ginger dressing (this makes extra)
½ cup extra-virgin olive oil
2 tablespoons apple cider vinegar, to taste
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey
2 teaspoons finely grated fresh ginger
½ teaspoon fine sea salt
About 20 twists of freshly ground black pepper

To cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in ¼ teaspoon of the salt, and set aside.
Meanwhile, to roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.
To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.

INSTRUCTIONS
Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.
Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant (be sure to set a timer; we’re toasting at high heat here).
Spread the toasted seeds/nuts over the salad. Top with the crumbled feta, green onion and dried cranberries.
If you’re serving the salad immediately, go ahead and drizzle most of the dressing on top (you probably won’t use it all). Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing. Serve.
If you’re planning to have leftovers, divide the salad into portions and store the dressing separately. The salad and dressing will keep well, each covered in the refrigerator, for up to 5 days. Leftover dressing is great to keep on hand for future salads!

Recipe and photo courtesy of Cookie and Kate

11/04/2025

Want a quick, trendy manicure? Try this easy DIY polka dot nail hack:

Start with a neutral base like caramel or n**e polish, then use a bobby pin or dotting tool dipped in a contrasting shade (think burgundy or gold) to create scattered dots for a playful, modern look. Finish with a glossy topcoat for shine that lasts!

Pro tip: This trend is super forgiving for beginners and takes under 10 minutes per hand.

11/03/2025

Happy Monday!

10/31/2025

Happy Hallowe'en!

What's Happening This Weekend:
2025 Fall Toronto Stationery Show (The Parkdale Hall)
Crossroads (Salvation Army Scarborough Citadel)
Good Mourning Festival at Evergreen Brick Works (Evergreen Brick Works)
2025 EcoFair Toronto (Wychwood Barns)