People love our triple-milled, super-high-pigmented soft supermatte formulas.
I like a gooey cookie.
My intuition told me that it was the grass that was important.Now it glows parrot-green, cool as mint, soft as moss, lying there like a cashmere blanket.
There are few sights more pleasant to the eye than a wide cotton field when it is in bloom. It presents an appearance of purity, like an immaculate expanse of light, new-fallen snow.
I love the feel of good quality Italian black lace that feels delicate and really feminine.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock.
I think just having smooth skin is so great because when you get your summer tan, you don't have to do anything. It's just soft and smooth.
The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.
The sound of her laughter was sticky as sap, the smell of night-blooming jasmine soft as a milk bath.
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
If you Google the word "fluffy," I'm the first thing that pops up. It's me, dogs and rabbits.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
