Kezzo Yurra

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What make-up products I used to create my Sushi make-up & hair image from my food project! All revealed here…

Finally here is the first edited picture from my ‘Sushi’ Inspired make-up and hair food project. For those that have been following me for a while you should now have seen a series of looks from the project, if not check out the project here you will LOVE it:

Products I used to create the ‘Sushi’ Look:

Skin Preparation:
•        Simple Cleanser
•        Origins Toner- A perfect world
•        Origins Serum- Dr. Andrew Weil – Mega Bright
•        MAC Fix +

•        Sigma Brushes
•        Illamasqua Brushes
•        MAC Brushes
•        Crown Brushes
•        Illusion Body painting brushes
•        The Body Shop Skin Primer - Matte It
•        Illamasqua Skin base -02
•        The Neat Kit Cream Blushers
•        Illamasqua Cream Pigment- Hallow for contouring
•        Ben Nye Cork Matte Eye shadow for contouring
•        VIVO Compact Powder in Shade ‘Buttermilk’
•        No.17 Eye Dazzle Dust in white for highlighting
•        Make Up Academy Intense Colour eyeliner in ‘Bright Orange’
•        Make Up Academy Intense Colour eyeliner in ‘Forest Green’
•        MAC Paint Pot in Landscape
•        A selection of a variety of eye shadows to set the cream products on the eyes
•        VIVO False eyelashes in style ‘Full on’
•        Look Beauty Stretch factor mascara
Blocked Eyebrows & Sequin eyebrows:
•        Kryolan Spirit Gum
•        Kryolan eyebrow wax
•        Kryolan Sealor
•        Kryolan Ultra Cream foundation in TV White 2
•        Sequins and gems used on the brows and eyes were purchased from
•        Make Up Academy Intense Colour eyeliner in ‘Bright Orange’
•        OCC Lip Tars- Mixing primary red & primary yellow to create the perfect orange shade!

Keep an eye out for more images from the shoot and a tutorial on how I blocked out the eyebrows and created the sequin effect.

  Photographer: Rich Hinton Model: Melissa Hargreaves from Alpha Agency Make-up & Hair : Karla Powell  Assistant: Grace Coole Green
 a huge batch of chili for my husband Recipe: Rachel’s mother’s Chili.  
1½ - 2 pounds ground beef.
1 medium white onion.
3-4 peppers (red, green, yellow, orange)
3 can of chili beans of any heat.
2 cans tomato sauce (preferably Prego)
½-¾ a bottle of Frank’s Red Hot Sauce
A couple shakes of tobasco sauce
Chili Powder, Salt and Pepper to taste.
In a large skillet, brown ground beef. Dice onion and add, stirring occasionally and cooking until onions are soft and beef is cooked thoroughly. Cut peppers, remove core and seeds, rinse, then dice peppers and set aside.
In a large Teflon-bottom stock put or crock pot combine chili beans, tomato sauce, and seasonings. Using a slotted spoon remove cooked beef and onions from skillet and add to beans in pot. Use fat remaining in the skillet to cook the peppers until soft; add a little oil if not enough fast remains for cooking. Remove peppers when softened and add to beans, tomato sauce, beef and onions. Blend everything well and return to low heat to simmer, stirring often.