Thursday, March 11, 2010

Make Up 101 - Rosy Radiance

Creating a natural, rosy radiance.
When applying blush, you want the color to look soft and natural, as if it comes from within. Read below for tips on how to put on make-up.

1. Tap or lightly blow on the applicator brush to remove any excess blush before applying to prevent a harsh and uneven application.

2. Apply your blush on the apple of the cheek and carefully blend towards your natural hairline.

3. If you have two shades, apply the darker one on the apple of the cheek first, then use the lighter shade to highlight. Blend well so there is no visible line between colors.4. Highlight your temples, forehead and chin.

Tip: To know "where to glow" bend over for 30 seconds, then slowly stand up. Where your cheeks are flushed is where you are meant to blush. Apply your blush there and it will be naturally rosy every time.

Tip: Cheek color should be used to enhance your complexion, not to change your natural skin tone. Use sparingly for daytime, then add more or a deeper shade for a more dramatic nighttime effect. For special occasions, dust a lightly frosted powder over your cheekbones for a subtle but alluring glow.
Tip: Make sure to blend your blush into your foundation well or it will tend to look unnatural and add the appearance of 5 years to your looks.

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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