I would like to start off by saying who ever felt like there should be zero disclaimer on homemade masks clearly never made a homemade mask before. And if there are disclaimers I am just an idiot who chose not to read them.
Can we discuss ground ginger + ground tumeric literally is a face mask recipe for disaster in more than one way. Let’s start with the ground tumeric: be prepared to have the complexion of Big Bird even post 10 exfoliating scrubs.
Note: definitely don’t try this homemade mask before seeing your ex-husband. it will give him great pleasure knowing that you look like an oompa loompa who is trying to disguise themselves as a lemon peel. terrible.
Secondly. Ginger powder in a face mask is not the same as fresh ginger. It is severely potent, I repeat, prepare to feel like your face has literal flames coming off of it. You could melt a glacier with the heat that is radiating from your skin. And not to mention, it also doesn’t go away with one wash, or three.
My head is currently wrapped up in a turban of towels and ice trying to cope with this sick joke of a mask.
SOS – being single again & keeping up with the young beaut’s is hard as a;sldkfj;laskjfa.
My sister (who almost abuses her spirazlizer she uses it so darn much, thus also making her a bit of an expert in the foodle department) used a combination of turnips – parsnips & apple which was basically genius. Once cooked down the flavors all still retain their own individuality but blended incredibly well together creating one epic bite. So I suggest using the same combo as this recipe.
We used chicken sausage, however the chicken sausage was little more processed since we bought pre-packaged, but if you are buying from a butcher you can easily remove the casings and ground your chicken sausage for a more even distribution of meat throughout (but I must say, I think the medallions look really pretty and if you are cooking for anyone who doesn’t like to eat meat, it is much easier to remove sliced meat vs ground bits).
You’ll only be using 1 cup of broth because the vegetables/fruit release SO much liquid! So less is more here, you’ll understand once your fauxghetti noodles soften.
Have a guest who is carb hungry and literally can’t live without? Too bad (kidding). Boil a separate pot of spaghetti noodles and mix them in to their fauxghtetti noodle bowl.