If you’ve been on this site long enough you’ll know that the MOPPE mini storage chest, successor to the FIRA, is one of the most loved and most hacked item on planet IKEA. It was discontinued a few years back — quietly — unlike the EXPEDIT but for us hackers, we felt the void. There was nothing quite like the MOPPE: Small, cute and hackable.

Well, some months back, on my walkabout at IKEA, near the secondary storage section, my eyes went like a deer caught in headlights, then silent screamed, “The MOPPE is BAAACCCK!” And I did a happy dance on the inside. Oh yes, the MOPPE chest is here again.  Snap it up before it goes away. Again. It may happen. We don’t know when.

In honour of its return, we have a MOPPE makeover today.  The MOPPE makeup box tutorial below is by the brilliant Garsow twins.

P.S. Why IKEA tags the MOPPE as “NEW”, I don’t know …

Materials:

• IKEA MOPPE Mini Storage Chest
• Flat White Paint & Paintbrush
• Scrapbook Paper of your choice
• Mod Podge & sponge brush

First, paint your chest. We decided to paint the WHOLE THING. Of course, you really don’t need to do this. You can omit the back, bottom or even the interior. We just kind of went for it! You’ll need to do two coats to make it fully opaque.

Now for the drawers! Place each drawer upside down on the backside of the scrapbook paper and trace. Cut on the lines and use your Mod Podge to adhere the paper to the front of the drawer.

If you wish, use a sealant spray on your chest. The paint we used is water resistant so we didn’t really feel the need. But you always use some sort of clear coat!

Now it’s time to fill your chest with makeup! We found that the bottom drawer is perfect for eyeshadow palettes since it’s nice and long. The smaller drawers on top would be perfect for single shadows or lipsticks! And the middle two work so well for liquid lipsticks. We’re actually thinking of making another chest one just for skincare!

See full tutorial here.

~ by Britta & Carli Garsow

The post The IKEA MOPPE is back! And a Makeup Box tutorial appeared first on IKEA Hackers.

This week-long food diary by author Alissa Nutting (Made for Love) is amazing. Nutting appears to subsist on little more than Red Bull and Cheeto dust. This four-paragraph stretch doesn’t even scratch the surface:

We’re staying in a remote cabin for a few days, getting some R&R between readings for my new novel and work events, so dinner is hot dogs. Two dogs per bun is my preferred meat-to-bun ratio. I was vegetarian and vegan for over 15 years, until a Nathan’s hot dog in Las Vegas sent me into a fatal processed-meat-love spiral that I don’t ever predict recovering from. I love processed meats and prefer hot dogs to steak.

I have a lot of calls to do this morning, so I pour a cold sugar-free Red Bull into a hot large coffee and gulp it. It tastes like lawn fertilizer, but its effectiveness is undeniable.

Breakfast and lunch are snacks between calls, classic red-bag Doritos and Cheetos and (for my health!) Oven-Baked Cheddar & Sour Cream Ruffles. I will eat almost anything coated in orange dust. I feel bad for my internal organs, but also really curious about what they must look like. I’ll donate my body to science when I die; I’m kind of obligated to. How many people get 92 percent of their food from vending machines?

Cheap beer is probably my favorite food, so when I finish my work, I devote the rest of the evening to all the delicious lowbrow northern beers that are hard to find near our home base in Iowa. There’s Grain Belt, which seriously has a blueberry-ghost-syrup aftertaste, and not for craft-brew reasons. I think it just has so much grain that it makes my pancreas hallucinate in a synesthetic way. When insulin dies, my body’s grief is apparently very fruit-flavored. There’s Labatt Blue and Labatt Blue Light (different pleasures), Molson Canadian Lager, Moosehead, and Miller Golden Light, which I purchase in 16-ounce-aluminum-bottle form because it feels the most recreational. For dinner, I pilfer calories each time I go to the fridge for a new cold one: cold cuts, pepperoni, Kraft American-cheese slices with mayo and mustard, and lots of peanuts.

I am genuinely intrigued by the two dogs in a bun thing but American singles with mayo and mustard? Yoloooooo.

Tags: Alissa Nutting   food

I'm curious. I am pretty good at farting without making any noise whatsoever, but I hear that this is not a skill that everyone possesses. Since my technique involves routing the nascent fart through labial folds, are the possession and configuration of those necessary to silence the release of air? Or are there are other ways to achieve the same objective? Enlighten me!

Samuel Clay, founder of NewsBlur:

Starting today, NewsBlur now officially supports the new JSON Feed spec. And there’s nothing extra you have to do. This means if a website syndicates their stories with the easy-to-write and easy-to-read JSON format, you can read it on NewsBlur. It should make no difference to you, since you’re reading the end product. But to website developers everywhere, supporting JSON Feeds is so much easier than supporting XML-based RSS/Atom.

According to Clay, there are 15,000 NewsBlur users who subscribe to Daring Fireball. It’s very cool to see a feed reader that popular adopt JSON Feed so quickly.

The DF RSS feed isn’t going anywhere, so if you’re already subscribed to it, there’s no need to switch. But JSON Feed’s spec makes it possible for me to specify both a url that points to the post on Daring Fireball (i.e. the permalink) and an external_url that points to the article I’m linking to. The way I’ve dealt with that in the RSS (technically Atom, but that’s sort of beside the point) is a bit of a hack that’s caused problems with numerous feed readers over the years.

Cash Cab, the trivia show that tantalized with the magnificent possibility you might get into a New York City cab late at night and discover an exciting televised surprise rather than a stranger’s vom, is returning to television.

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