It's the most wonderful time of the year! Bask in the fascination of lights, decorations, candy canes, evergreens, and hope. I'm doing all my gift shopping now to beat the nasty rush, so I need a face that stands out but is also low-key enough to run errands in.
{THE GREY AREA}
I had a Eureka! moment upon discovering that the key to making a black smoky eye work is having neutralized skin - not too pink, not too yellow. So, use a purple-based concealer for brown undereye circles and a green-based one for reddish blemishes one minute before applying your foundation, then use your regular concealer on top.
You must, must use an eye primer if you want this look to last beyond lunch. Once it has set, apply a moondust-hued shadow (yes, that is the precise term I imagined when using my light grey shade) to the entire length of the lid from lashline to crease. Highlight the inner corner and below the browbone with a shimmery white shadow, then an angled eyeliner brush to line the upper lashes and the crease with black shadow. Blend the black shadow just above the crease and slightly beyond the outer corner of the eyes, then blend it down to the outer third of the lower lashline. Top it off with two coats of black mascara on upper and lower lashes, plus a dab of foundation mixed with clear gloss on the lips.
{THE CLASSICIST}
Lucky for those of us who aren't Taylor Swift, it isn't hard to pull off a bold cherry lip when paired with nautical stripes and a minimalist complexion.
Check out this previous post and follow the steps for perfect lipstick. This time, however, exchange the final coat of lipstick for a slick of candy apple-red gloss. Mmmph. Tasty. Blend a shadow one shade darker than your natural skin tone into the crease of the eyes to add depth to the lid, then line upper lashes with a neutral brown pencil. Heap a plentiful serving of black mascara to the upper lashes only and go flash some cute stranger a grin.
Lucky for those of us who aren't Taylor Swift, it isn't hard to pull off a bold cherry lip when paired with nautical stripes and a minimalist complexion.
Check out this previous post and follow the steps for perfect lipstick. This time, however, exchange the final coat of lipstick for a slick of candy apple-red gloss. Mmmph. Tasty. Blend a shadow one shade darker than your natural skin tone into the crease of the eyes to add depth to the lid, then line upper lashes with a neutral brown pencil. Heap a plentiful serving of black mascara to the upper lashes only and go flash some cute stranger a grin.
{FROSTBITE}
Whether you're aiming to look like you just walked into the lodge after a good run on the slopes or you rather prefer that sweet honey glow, plenty of rosy blush will do the trick.
Dab and smooth a drop of highlighter above cheekbones and along the bridge of the nose. Use a fluffy angled blush brush to apply a reddish hue to cheeks, focusing color on the apples and feathering back toward the ears. Dust a translucent powder to set your face makeup. Line upper and lower rims with black pencil eyeliner, then smudge it out with your ring finger or a Q-tip. Curl lashes and apply lots of black mascara on the tops and bottoms of upper lashes, then give lower lashes a quick swipe of the same mascara. Finish with clear gloss or balm on the lips.
Whether you're aiming to look like you just walked into the lodge after a good run on the slopes or you rather prefer that sweet honey glow, plenty of rosy blush will do the trick.
Dab and smooth a drop of highlighter above cheekbones and along the bridge of the nose. Use a fluffy angled blush brush to apply a reddish hue to cheeks, focusing color on the apples and feathering back toward the ears. Dust a translucent powder to set your face makeup. Line upper and lower rims with black pencil eyeliner, then smudge it out with your ring finger or a Q-tip. Curl lashes and apply lots of black mascara on the tops and bottoms of upper lashes, then give lower lashes a quick swipe of the same mascara. Finish with clear gloss or balm on the lips.
Preparing a fancy-looking dinner doesn't have to be painstaking. Here's how to achieve delectable and good-for-you in one superior meal.
{Lemon-Herb Baked Chicken}
1. Marinate 1-2 boneless, skinless chicken breasts in a Ziploc baggie containing 1/2 cup lemon juice and 1/4 tsp each of black pepper, garlic salt, crushed basil leaves, and onion powder for 30 minutes.
2. Preheat oven to 425 degrees.
3. Place chicken breast on a greased cookie sheet and pop it in the oven for 50 minutes. Halfway through cooking, re-douse the chicken in lemon juice.
4. When it's finished, [cautiously] season to taste. You might add a few fresh basil leaves and a sprinkle of coarse ground black pepper and sea salt.
5. Serve chicken atop a bed of whole-wheat angel hair pasta cooked al dente (follow directions on pasta box) with a drizzle of olive oil.
{The Good Kind of Steamed Broccoli}
1. First of all, you have to understand that I have never opted to eat cooked broccoli. I love raw broccoli, but mushy vegetables are simply not on my list of palatable objects. My mother taught me how to just barely steam veggies, and now I pine for this dish.
2. Rinse 1 bunch of broccoli and break into smaller florets.
3. Using a saucepan (preferably with a steamer, but either way is typically okay), bring 1 inch of water to a boil.
4. Add broccoli and cover. Reduce heat to medium and cook for 5 minutes. Broccoli will be done when you can pierce it with a fork. Test after 4 minutes to ensure you don't overcook the broccoli.
5. Drain broccoli. Toss immediately with small amounts of olive oil, garlic salt, and black pepper, then top with shredded cheese while broccoli is still hot.
{Varietous Green Salad}
1. I just discovered that varietous is a colloquial.
2. Slice or tear up a couple romaine lettuce leaves.
3. Toss in any or all of the following: chopped baby carrots, broccoli slaw, diced apples, alfalfa sprouts, diced tomatoes or avocados, halved grapes, olives, grated Parmesan cheese, red onions, or bell peppers.
4. Add a tablespoon of light vinaigrette dressing to the mix.
{Lemon-Herb Baked Chicken}
1. Marinate 1-2 boneless, skinless chicken breasts in a Ziploc baggie containing 1/2 cup lemon juice and 1/4 tsp each of black pepper, garlic salt, crushed basil leaves, and onion powder for 30 minutes.
2. Preheat oven to 425 degrees.
3. Place chicken breast on a greased cookie sheet and pop it in the oven for 50 minutes. Halfway through cooking, re-douse the chicken in lemon juice.
4. When it's finished, [cautiously] season to taste. You might add a few fresh basil leaves and a sprinkle of coarse ground black pepper and sea salt.
5. Serve chicken atop a bed of whole-wheat angel hair pasta cooked al dente (follow directions on pasta box) with a drizzle of olive oil.
{The Good Kind of Steamed Broccoli}
1. First of all, you have to understand that I have never opted to eat cooked broccoli. I love raw broccoli, but mushy vegetables are simply not on my list of palatable objects. My mother taught me how to just barely steam veggies, and now I pine for this dish.
2. Rinse 1 bunch of broccoli and break into smaller florets.
3. Using a saucepan (preferably with a steamer, but either way is typically okay), bring 1 inch of water to a boil.
4. Add broccoli and cover. Reduce heat to medium and cook for 5 minutes. Broccoli will be done when you can pierce it with a fork. Test after 4 minutes to ensure you don't overcook the broccoli.
5. Drain broccoli. Toss immediately with small amounts of olive oil, garlic salt, and black pepper, then top with shredded cheese while broccoli is still hot.
{Varietous Green Salad}
1. I just discovered that varietous is a colloquial.
2. Slice or tear up a couple romaine lettuce leaves.
3. Toss in any or all of the following: chopped baby carrots, broccoli slaw, diced apples, alfalfa sprouts, diced tomatoes or avocados, halved grapes, olives, grated Parmesan cheese, red onions, or bell peppers.
4. Add a tablespoon of light vinaigrette dressing to the mix.
Happy bargaining!
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