One thing that bare escentuals does not do is brand bash. The makeup does not work for everyone. Hear it. Listen to it. And shut up. we are natural make up made of crushed minerals. Our original foundation is made from 3 ingredients. if your makeup isn't staying use the primer. That's what it was made for..if your getting oil during the day you touch up with the mineral veil..it absorbs oil..maybe some of you should sit down with a beauty ambassador...we go to seminars to become fully educated with our products..I don't use all of our skincare because it doesn't work for me...I HATE seeinh other representatives or women brand bashing...okay the makeup may not work for you but it works for million of women...we are the number one seller on qvc and every four seconds a jar of foundation is being sold! Btw a jar of foundation is supposed to last 8 to ten months..if your going through it faster your not doing the makeup right...and some people are allergic to goat and pony hair that our brushes are made of...my manager still uses her mac brushes from when she worked there..its different for everyone..our product is guaranteed for 30 days and if you react you can return it..I've only seen ONE true reaction and that was because she forgot she was allergic to one of the minerals...there is no talc or dyes so that is false that was stated above...lastly the skin rever upper is not natural...I think I said all I wanted to ha bareminerals has helped me a lot and helps millions of women feel beautiful...if it doesn't work for you I'm sorry you miss out on an awesome product! Maybe try eyeshadows ;)

Yes, I have used it for awhile now. I was looking for something cheaper than Bare Escentuals, which I like. The L'Oreal is nice, but not as good as the BE. They had a 2 for 1 introductory offer. It's not milled as finely as BE and is not as shiney. I have a nice kaubki brush that I use to apply it. I gave one jar to my sister who did not like the color of the BE on her, too yellow. The L'Oreal has a nice lighter color that is not a yellowish tint. Try it and see what you think. As I said, I did not use their brush for application.

Due to some severe dental problems in the last couple of years, I have had a more personal experience with puréed foods than I would have liked. I also agree with Islay. Popping beef stew in the blender, no matter how good the beef stew was, tasted like what I imagined pet food to taste like. I would rather have just some of the pureed beef cubes and sauce served in an indentation in plain mashed potatoes or whipped cooked brown rice so I can have a better idea of what I'm eating. For me, broth + vegetable or meat + herbs or spices = palatability For example, I would cook a bag of frozen peas and a little chopped celery and onion in chicken broth to cover, add fresh mint and puréed with a stick blender to make a "cream" soup. The Chinese restaurant spoons are a real aid with eating runny puréed mixtures. Leeks and potatoes with tarragon were another combo I liked or puréed carrots with honey and a drizzle of dark rum. I often make timbales out of chopped or ground leftover meat or vegetables but they do require chewing. For a puréed diet, I would recommend "puffs". Beat an egg until frothy, add enough puréed food to fill two custard cups and mix together thoroughly. Either fill ungreased baking dishes and put in the oven to bake at 350 for 30-45 minutes or bake in ungreased cups in a hot water bath for the same time and temp until they test done in the center. Below is a butternut squash puff with nutmeg on top. You can also add only a beaten egg yolk, whip the egg whites and then fold them into the mixture. As far as appearance and easy eating, puréed food on flat plates was awful. Now is the time to bring out the pretty dessert dishes or other dishes with sides to make for easier scooping up of the contents. One night, DH made me puréed shrimp with a bit of cocktail sauce on top served in a martini glass. Easy to eat and pretty too. Toddler divided plates are useful for a nice presentation of purées because you can serve small portions of three distinct colors and flavors of foods. Don't forget about stuffed baked potatoes or sweet potatoes. They can act as an anchor to a plateful of puréed food. I always kept a jar of mushroom broth in the fridge fow when I needed extra liquid for pureeing. Good luck, Westelle.

Sodium dissolved in water does not taste like salt water. To say that SALT is added tickles the mind to be ready to taste salt water and that is wrong. The amount of sodium or potassium exchanged into hard water to make it soft is dependent on the hardness of the untreated water. The harder the water the more sodium or potassium ions are exchanged. A little light reading about the minute amount of sodium added to softenen water... http://cru.cahe.wsu.edu/CEPublications/eb1525/eb1525.html The subject of the taste of water and/or the taste of what is in the water is completely subjective and entirely dependent on the sensitivity of the palette of the person doing the tasting and a generalization such as "And yes, you can taste the sodium in treated water" is misleading and only one tongue's opinion. The taste of untreated water will vary dramatically depending on what is in the untreated water and the taste of sodium or potassium will manifest itself differently in 1 gpg hard water than in 20 gpg hard water cause there's simply more of the sodium or potassium being exchanged into the water to soften it. Add to that the varying ability of many people to taste anything at all and the variables add up and up. To know what your softened water tastes like is to taste it yourself.