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The secret to properly applying concealer is to find the right shade and the blend it in so it looks flawless, not obvious. Concealer looks most natural when you work in "sheer layers and build it up gradually," according to the editors of Allure's "Confessions of a Beauty Editor."
To properly apply concealer, apply several dots of concealer under the eyes, then use the pad of your middle finger to tap it in (always tap, never rub). Apply concealer on other uneven spots on the face -- including the chin, and around the nose and mouth if need be -- and tap in.
Dust fine, loose powder over your face to set your makeup. According to makeup artist Scott Barnes in the August 2006 issue of Allure Magazine, loose powder applied with a fluffy brush is "the secret to good concealer."
Keep in mind concealer is not a beauty product to scrimp on (see my picks for the top 10 concealerson the market). Also, you'll want to find the right shade for your skin color. If your skin is darker in summer, you will need a darker shade for summer months and a lighter one for other months. To test shades, try them out at department store beauty counters or Sephora.
If. like most women, you were born with sparse brows or simply went too far with the tweezers, there is a fix to filling in your eyebrows. All it takes is a pencil, powder, and an angled brush or a clean mascara brush.
Select a soft pencil (hard pencils tend to be too waxy) which is a shade lighter than your brows and a powder which matches the color of brows. If brows are super fair, choose a pencil that's a shade darker than brows.
Your pencil should be super soft so it goes on with little exertion. But if you have a pencil that's too hard, warm the tip up by rubbing it between your fingers.
Step 1: Wiggle the wand left to right at the base of lashes. It's the mascara placed near the roots -- not the tips -- that gives the illusion of length.
Step 2: Pull the wand up and through lashes, wiggling as you go. The wiggling part is key: Wiggling separates lashes.
Step 3: In this final step (which I always skip), close the eye and place the mascara wand on top of lashes at the base and pull through to remove any clumps.
So how to use? Apply mascara at the lash base. Then wiggle the lash comb through to the tips of your lashes.
Not into the lash comb? Get rid of clumbs without them by removing excess mascara from the wand. Wipe wand on tissue, this eliminates blobs BEFORE you start.
You can also recycle old mascara wands. When you finish a mascara, clean the wand in a capful of eye makeup remover, then wash with soap and dry. Keep it clean by washing it whenever you wash your makeup tools.
Blue mascara brightens blue eyes while purple mascara makes brown eyes pop. The most popular mascara sold in the US is Maybelline Great Lash mascara (pictured here), a great buy at under $6. The company estimates one tube is sold every 1.6 seconds in the U.S.
Difficulty Level: Easy
Time Required: 5 minutes
Here's How:
Women with Asian eyes tend to have one major problem when it comes to wearing any eyeshadow; creasing. Whether it be the middle of the day or only moments later, if not properly primed an Asian eye will end up with eyeliner and/or eyeshadow crease lines. But there is a very easy way to help prevent this. By using a good eyeshadow base or eye primer, such as Urban Decay Eyeshadow Primer Potion(Compare Prices), it will help to keep eyeshadow and eyeliner where they belong.
To use a primer, simply apply from lash line to brow bone and allow to dry. Keep in mind that normally a little bit goes a long way, so don't end up applying too much or multiple layers. Once the primer dries (normally within seconds), move on to eyeshadow.
Eyeshadow
Even though playing with color can be fun, normally vivid color on an Asian eye can scream catwalk. So instead, eyeshadow colors should be pale sheer shades or a slightly cool gray tone. A general rule to follow would be to apply a favorite shadow from the lashes to half way up the lid area. A highlighter shade can also be applied on the brow bone or even directly in the center of the eye, where the pupil sits. Next will come eyeliner.
Eyeliner
Applying a good eyeliner correctly will not only draw attention to a beautiful Asian eyes, but it will open them up as well. Using black liquid eyeliner on the top lid always looks striking, yet beautiful. To apply it correctly, simply use the lash line as a guide by resting the applicator on the lashes and gently dragging across the line of the lashes. Extend the end of the line slightly past the outside corner of the eye. Once the eyeliner dries, go back with thin eyeshadow brush dipped in black shadow to fill in gaps, if needed.
Eyeliner doesn't need to be applied to the bottom lid, but if it is preferred then using the same eyeshadow brush dipped in dark eyeshadow should be used. If eyeliner is applied to the bottom lid, make sure to smudge slightly so the line is not prominent and won't "close" the eye. Once eyeliner is completed, a finishing touch of mascara should be applied.
Mascara
Normally Asian eyelashes should be curled before they are coated with mascara, especially if the tend to point downward. Once the eyelashes are curled, they can be coated with a good mascara, such as Diorshow Mascara(Compare Prices). Begin with the top lashes and wiggle the mascara wand through the lashes from root to tip. Apply at least two coats on the top lashes, allowing to dry in between applications. Also allow the top lashes to dry completely before beginning the bottom lashes or they will end up smudging onto eye lid area. As for the bottom lashes, they can be sparse so lightly coat them with only one quick application. As a final step, go back with a Q-tip and clean up any smudges created by the mascara.
You can use an eyeliner pencil, a liquid liner or an eyeliner brush dipped into a deep shadow to line eyes. If you use a pencil, set the line with eyeshadow because penciled lines tend to melt and won't stay put all day.
How to apply liquid eyelinerAnother liquid eyeliner trick requires a steady hand and will make eyes appear wider.
Step 1: Start with a completely bare eye.+ ¼ cup pomegranate juice
+ ¼ cup water
+ half of a banana
+ 1 cup ice
= my pomegranate smoothie
On-the-go smoothies are often loaded with sugar and so many calories—you might as well have a milkshake. But my version saves you about 140 calories, plus it’s loaded with antioxidants. Just combine the ingredients in a blender, and process until smooth.
Calories: 1611 cup cake flour
1 cup soy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup Hershey’s Special Dark cocoa powder
1/2 cup dark-chocolate chips
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
Preheat oven to 350°. Spray two 8-inch cake rounds with nonstick spray and set aside. In a small bowl combine soy milk, vanilla extract, and apple cider vinegar, and set aside for 5 minutes to let curdle. Add sugar and oil and mix well.
In another bowl, sift together flour, salt, baking powder, baking soda, and cocoa powder. Add the wet ingredients to the dry ones and fold in the chocolate chips.
Pour batter into prepared pans and bake for about 20 minutes, or until a toothpick inserted into the cakes comes out clean. Once cool, smother with your favorite vegan frosting and consume.
8 ounces whole-wheat spiral pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 hard boiled eggs, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
3 small radishes, sliced thin
1/3 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
Sea salt and pepper, pinch
In a small bowl, combine olive oil and vinegar and whisk well.
In another larger bowl, combine cooked pasta, chopped egg, bell pepper, celery, radishes, olives, and feta cheese. Drizzle with dressing and toss well. Season with salt and pepper.
This salad is best made ahead of time so the flavors can mingle. I recommend preparing it at least 4 hours before serving, or better yet—overnight.
Preheat grill.
Combine the ground turkey, beaten egg, seasonings, and jalapeno together in a large bowl and mix well.
Divide meat into four patties, each about the size of your palm (4 ounces). Grill each burger for about 5 minutes per side, or until cooked through. Top burger with cheese for the last 2 minutes of grilling time. Serve on a bun layered with veggies, mustard, and ketchup.