Looking for that perfect guilt free treat this summer? Well I’ve got your back! Innocent Ice Pops are made with real fruits and vegetables and they are also free of the junk you’re so used to eating. The ice pops come in four flavors: Tropicarrot, Green Juice, Kale Daddy, and Sweet Beets. As of right now Innocent Pops can only be found in select locations in New York and New Jersey. To find out more about Innocent Pops and where to purchase click here.
Stila Cosmetics released their Fall product line yesterday featuring three new products, new formulas and new packaging with the same great quality!
The Mile High mascara is one of the most coveted items of the collection. The patented V-Shaped bristles glide effortlessly from root to tip while providing length, lift and volume to your lashes. Talk about all in one!You can purchase your Mile High Mascara here!
The “Eyes Are The Window” eyeshadow palette is for creating those glam au naturel looks this fall. The palette features 12 luxurious shades created to bring that inner beauty.You can purchase a Eyes Are the Window eyeshadow palette here!
The last product I want to share with you guys is the Magnificent Metals lip gloss. This product is what I call a hybrid lip color. By infusing moisture properties of conditioner and micro-fine pearls leaving your lips with a radiant satin shimmer finish. Perfect for the those who love to add a little shimmer to their matte lipstick or just want to add a little luxe to their everyday makeup look. You can purchase the Magnificent Metals lip glosses here!
Yield: Serves 9
- 1 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 2 large eggs
- Oil, for frying
- 1 cup granulated sugar
- 9 scoops dulce de leche ice cream
- Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.
- Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.
- Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.
- Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough.
- While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it’s at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon.
- Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried.
- Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately, or freeze for later.
Some of you are probably wondering why there wasn’t a gift guide for Mother’ Day. Well there’s two reasons.
Hands down Mother’s Day is advertised much more than Father’s Day for obvious reasons. I was reading an article somewhere that said people tend to spend less on Father’s Day and I thought to myself maybe it’s because they don’t know what to get their fathers (or the father figures in their lives). Which brings me to the second reason for putting this post together.
I didn’t really think of the idea until recently and I’ve also noticed the influx in men that actually read my site. Since most of my content is primarily driven toward women I figured this would be the perfect time to test the waters with mens content. Either way I hope you enjoy my Father’s Day gift guide!
Please let me know below if you would like to see more posts like this in the future. Also for any men reading please feel free to let me know if you would like to see more mens content as well. Before I forget Happy Father’s Day to all the fathers including all the fathers to be!
Do you ever get a random breakout and can’t pinpoint the reason why it happened so that you can stop it from reoccurring?
Well you’ve come to the right place! Discover some of the common reasons why you’re breaking out and how to prevent them from reoccurring.
- Reason No.1 – Your Diet
You know what they say “you are what you eat!”
Solution: By eliminating things like dairy, caffeine, peanuts, seaweed, sugar, and soy from your diet could lead you to clearer skin.
- Reason No. 2 – Your Phone
First things first, your phone collects the oil and dirt from your skin every time you hold your phone up to your cheek (aka pimple central).
Solution: Try to wipe your phone off with facial cleansing wipes as often as you can. You could also opt for the handsfree headset or using the speakerphone option on your phone to eliminate pesky breakouts.
- Reason No. 3 – Your Shampoo and Conditioner
There’s a huge misconception about not washing your face after washing your hair in the shower and washing your face and body while letting the conditioner soak into your hair. Well I’m here to tell you that both practices should be stopped immediately!
What leaves your hair feeling and looking great has an adverse effect on your skin, by clogging your pores and leaves to those unwanted breakouts.
Solution: Wash your face and body after shampooing and conditioning your locks.
- Reason No. 4 – Your Workout
We’re all striving for that natural dewy glow, but unfortunately sweat isn’t the solution it’s actually the problem.
Solution: After working out make sure to wash your face immediately. Not in a position to give your face the TLC it needs right after working out? Then opt for a facial cleansing wipe containing salicylic acid to tie you over until you get home.
- Reason No. 5 – Your Makeup Brushes
I’m going to put it this way just as you wash your hair, body, clothes, sheets, and towels your makeup brushes are NO different. Using dirty brushes on your skin not only cause breakouts, but the also contaminate your makeup.
TIP: Synthetic brushes hold less bacteria than brushes made of animal hair.
Solution: Clean your makeup brushes once a week. Brushes used around the eyes can be cleaned once a month. I recommend using baby shampoo with four parts water because using regular soap and water could cause damage to your brushes especially if they’re made of natural hair.
- Reason No. 6: Your Hands
We all have this gross habit of touching our faces and it’s so bad that we even do it without even realizing it. By touching your face you’re introducing it to new bacteria which causes even more breakouts.
Solution: Try to gross yourself out about all the things you’ve touched all day like money or door handles before thinking about touching your face. I guarantee you’ll think twice about laying even a finger anywhere near that gorgeous face of yours!
You’re now one stop closer to clearer skin! If you have any other solutions you’d like to share or any reasons you’d like solutions to please comment below.
Memorial Day weekend is finally here and we’ve all been dying to get a piece of the heat. While you’re out this weekend getting your tan on or BBQ hopping remember:
SPF IS YOUR FRIEND!
Otherwise you will be putting your skin and hair at risk for a host of other problems such as dryness, wrinkles, brown spots, scaly skin, and skin cancer.
Below are a few suggested products for your hair, skin and lips that will protect you from sun damage. Allowing you to soak in the sun all summer long!
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Tomorrow is Memorial Day which officially makes it socially acceptable to wear all your bright whites. With the weather warming up it would be a good idea to trade in your little black dress for a little white dress this season.
Wether you’re attending a graduation, a casual bride to be, or trying find a dress that won’t show up the bride at an upcoming wedding a little white dress will be one of the best investments you make all season.
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Yield: 12 Shots
For the cookies:
- 1 cup shortening
- 1/3 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the cookie shots:
- 1 cup dark-chocolate candy melts
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F. Grease the molds of a popover pan.
- In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
- Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
- Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
- Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
- Mix together milk and vanilla extract, and serve inside each cookie shot.
*For video directions click here.
Courtesy of Pop Sugar
Can we just pretend like Argan oil never happened? The popularity behind coconut oil is much more than hype. Turns out that you can replace almost everything with coconut oil making the benefits endless! Below is a list of everyday beauty products that can be replaced with coconut oil. Here’s to saving time and tons of money!
Yield: 18 servings
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground, toasted macadamia nuts
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese
- 7 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup sugar
- 1 cup key lime juice
- Preheat oven to 325 F. Put a kettle of water on the stove to boil. Line a muffin tin with paper baking cups.
- When the water comes to a boil, fill a cake pan or baking dish about halfway up the sides with boiling water. Place pan or dish on the bottom rack in your oven. This will create a moist environment for baking the cheesecakes.
- Prepare the crust: Whisk crumbs, ground nuts and sugar together in a bowl. Add melted butter and mix with a fork until mixture resembles wet sand. Press 1 tablespoon of crumb mixture into the bottom of each baking cup. Set aside.
- Prepare the filling: Place cream cheese in the bowl of an electric stand mixer and beat on medium-high speed until smooth and creamy, about 2-3 minutes. Reduce speed to medium-low and add the egg yolks, one at a time, until well combined. Add condensed milk, sugar and Key lime juice and continue mixing until completely blended. The batter should be thick and velvety.
- Fill each baking cup with the cheesecake batter, and place on the middle rack of your oven. Bake for approximately 23-25 minutes, until cheesecakes are set, but still slightly jiggly in the center – like Jell-O. Remove cakes from the oven and set on a wire rack to cool. When cooled to room temperature, chill cheesecakes in the fridge for several hours to firm up.
- Serve with a garnish of fresh whipped cream, if desired.
Courtesy of Sticky Gooey Creamy Chewy
How did fake socialite come about?
Fake Socialite is a term that a good friend of mine and I came up with a few years back, when we first entered what’s known in New York as “The Scene”. I started the brand officially in the Summer of 2013. Long story short, last summer I realized how many people I was inspiring without even knowing it.
What is a fake socialite?
In our generation it’s easy to be considered famous or popular in a short amount of time. Even though it’s a great feeling to be loved and admired, not everyone that I have come encountered with has taking the humility pill. These people are known as Fake Socialites BUT, this term is universal and goes beyond New York City. No matter where you live you know someone who you would consider a fake socialite.
What message are you trying to send to people through your line?
The message that I’am trying to send to people through Fake Socialite NYC is is that the term “Fake Socialite” is not a negative term but more as a reminder to people to remain humble and use their voice for good. It’s important that people know they should use they’re pedestal of popularity as a platform to encourage and inspire people. People need to know that they’re presence is more valued than you know.
Anyone you would like to collaborate with?
There are so many people I would love to collaborate with but, i’m also very aware that because FSNYC is a new brand, it’s important that I make sure the identity is fully developed and noticed. Too many people collaborate before they’ve even set a tone for themselves.
What can we expect from Fake Socialite in 2014?
In 2014 you can expect more great apparel, more great visuals and I just hope to continue inspiring people.
For more information on Fake Socialite or how to purchase please click here.
Publication: Purple Fashion
Issue: #21 Spring/Summer 2014
Title: Creamy Leather
Model: Suvi Koponen
Photography: Roe Ethridge
Styling: Vanessa Traina
Here’s what you’ll need:
- 1 tsp Moisturizer w/ SPF
- 1 tsp Foundation (heavy coverage) **use half a teaspoon if you’re using powder
- 1/2 tsp Serum
- 1/2 tsp Liquid or powder illuminator
- 1 tsp Silicone Primer (*optional; to fill in your pores)
- Mixing bowl (preferably glass) and spatula
- Small plastic jar or bottle with pump
Mix the moisturizer,foundation,serum, and illuminator together until the consistency is smooth and free of lumps and bubbles.
Then it’s time to test it out!
- If you want more coverage add a little more foundation
- If you want less coverage add a little more moisturizer and serum
- If you want more shimmer add a little more illuminator
- If you want to cover your pores better add in a silicone primer
Once you’re happy with the results of your mixture then you’re ready to store your BB Cream. Put it into the small bowl or bottle with a pump and put it to use!
You can also create a CC cream by adding either more moisturizer or serum,distilled water or Evian facial spray (to thin out the BB cream mixture), and more illuminator.
*Be sure NOT to use too much water! The water should not be more than 2/10s of the whole mixture.
Thanks Project Vanity!
The vegan beauty community has been growing at a tremendous rate. Thankfully enough they don’t keep all this information for themselves! With a little bit of research I was able to compile a top ten list of animal byproduct- free and cruelty-free lacquer brands. So if you’re intrested in decking out your digits in some vegan shades check out my list below!
3.) Scotch Naturals
5.) Priti NYC
8.) Ginger and Liz
10.) Color Club
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Denim, the hardest working fabric is back in a brand new way! Jeans and jackets will always be classic, but there is so much more to offer.Particularly, jumpsuits, playsuits, and overalls have been on my brain and on my shopping list since the weather started to break. These pieces look so comfortable and are so versatile that they can be worn up or down, what more could you really ask for in a garment?!
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Prep Time: 30mins
Cook Time: 3hrs
Total time: 3hrs 30mins
Yield: 8 servings
- 1/2 cup sesame oil
- 1/4 cup molasses
- 2 tablespoons soy sauce
- 1 1/2 tablespoons ground allspice
- 4 to 6 cloves garlic
- 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
- 1 bunch scallions, coarsely chopped
- 1 bunch fresh thyme
- Coarse ground black pepper
- 1/2 cup brown sugar
- 1 tablespoon whole caraway seeds
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- Sprinkle smoked paprika
- Four 8-to 10-ounce racks of ribs
For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.
For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.
Recipe courtesy of Kelis and The Cooking Channel
Prep Time: 1hr 5mins
Cook Time: 50mins
Total time: 1hr 55mins
Yield: 8 buckles
- 5 green apples, skin on and chopped
- 2 sticks (16 tablespoons) butter
- 2 cups raw sugar
- 2 tablespoons vanilla extract
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 cup whole milk
*Special equipment: 8 mini cast-iron skillets or ramekins
- In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
- In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
- Meanwhile, preheat the oven to 350 degrees F.
- Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.
Goat Cheese Ice Cream
Prep Time: 40mins
Inactive Prep: 30mins
Cook Time: 20mins
Total time: 1hr 30mins
Yield: 8 servings
- 4 ounces goat cheese
- 3 tablespoons light corn syrup
- 2 cups heaving whipping cream
- 1/2 cup milk
- 4 egg yolks
- 1 cup sugar
*Special equipment: Ice cream maker
- Combine the goat cheese with the corn syrup in a mixing bowl.
- Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
- Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
- Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.
Inactive Prep: 40mins
Cook Time: 40mins
Total time: 2hrs 15mins
Yield: 8 servings
GINGER SESAME GLAZE:
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, chopped
- 2 large onions, chopped
- One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
- Black pepper
- 4 cups farro
- 7 cups chicken stock
- 1 cup 1/4-inch diced pancetta
- 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
- 2 cups thawed frozen green peas
- 2 cups thinly sliced shallots
- 3 cloves garlic, finely minced
- 1/8 teaspoon cayenne pepper
- Salt and pepper
For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.
For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.
Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.
Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.
Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.
You can cook the farro the night before you want to serve it.
Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Prep Time: 50mins
Cook Time: 30mins
Total time: 1hr 20mins
Yield: 8 servings
- 1 large onion, peeled
- 1 Anaheim chile, seeds removed
- 1 green bell pepper, seeds removed
- 1 jalapeno, seeds removed
- 1/2 bunch cilantro, roughly chopped
- Splash distilled vinegar
- Salt and pepper
JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:
- 1 1/2 tablespoons chile oil
- 1 Spanish onion, sliced
- 1 bunch small carrots peeled and sliced lengthwise
- 4 cloves garlic, sliced
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 large heirloom tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon smoked paprika
- 3 sprigs rosemary
- 4 pounds jumbo shrimp, unpeeled but deveined
- 1 teaspoon achiote molido
- Reserved cooking liquid from plantains or vegetable stock or water
- 2 cups large strawberries, hulled and halved
For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend.
For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste.
Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving.
Notes: Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water.
The sofrito can be made ahead of time and kept frozen or refrigerated.
Prep Time: 35mins
Cook Time: 25mins
Total time: 1hr
Yield: 8 servings
- 10 sweet (yellow/black) plantains
- 8 ounces butter, at room temperature
- 1 cup whipping cream, warmed
- Black pepper
- Bring a pot of salted water to a boil.
- Peel and cut the plantains in half crosswise. Boil the plantains until soft, 10 to 15 minutes depending on ripeness.
- Drain the water or reserve for another use. (Kelis sets aside the plantain cooking water to thin out the sauce in her Jumbo Shrimp with Tomato Fricassee and Strawberries recipe.) Add the butter to the plantains and mash with a potato masher, then add the warmed whipping cream. Combine until smooth, and add salt and pepper to taste.
The Italians were “lashing” out during Milan Fashion Week with beauty looks heavily focused on the eyes. I’m a sucker for a sixties makeup look so it came as no surprise that Pat McGrath caught my eye with her rendition of a sixties eye over at Gucci for their Fall ’14 show.
Here’s What You’ll Need:
- Smashbox 24 Hour Photo Finish Shadow Primer,$20.
- MAC EyeShadow in White Frost,$15.
- Urban Decay Naked2 Palette,$52.
- Kevyn Aucoin Precision Liquid Liner,$34.
- Estēe Lauder Double Wear Stay-In-Place Eye Pencil in Onyx,$22.
- Eylure Upper and Lower Lash Set – Choppy,$11.
- Kevyn Aucoin Eyelash Curler,$21.
- Bobbi Brown Long Wear Cream Shadow Stick in Vanilla,$28.
- Urban Decay All Nighter Long-Lasting Makeup Setting Spray ,$30.
Here’s What You Do:
- Prep the eyes with primer to achieve a longer lasting look
- Brush the off-white shadow over the eyes
- Sweep the gray-brown shade along the crease, dragging it past the outer corner
- Define the upper and lower lash lines with a combination of the black liquid + pencil liner
- Trace the waterline with the beige shadow stick to open up the eyes
- Brush mascara onto the lashes
- Apply falsies to the top and bottom lashes
- Add a little more liner to conceal lash bands
- Curl the lashes
- Complete the look with a spritz of setting spray to hold your makeup in place all day long
Singer-songwriter Kelis is turning up the heat in the kitchen. On her new television series titled ‘Sweet and Saucy’ that aired on The Cooking Channel on February 26th. In the first episode Kelis is working on developing a marketing strategy for her new album titled “Food”. Then it goes on to show her shopping at a local market later that day to grab a few items for a dinner she was preparing for her friends. Some of the dishes featured include jerk ribs, farro salad, and apple buckle. No word yet on when the second episode will air, but I’m loving this chef side of Kelis’ career just as much as her music side.
Below are pictures of the mouthwatering dishes that were prepared in the first episode. Head over to the recipes section to whip these tasty dishes up yourself. Also if you’re intrested in watching the first episode of ‘Sweet and Saucy’ click here.