As a makeup artist, one of the top questions my clients ask me on the job is if I would share my tips and tricks for fuller lips. Full, luscious lips are coveted in today’s society. They demand attention and help create an undeniable sensuality to one’s look. However, we aren’t all born with the blessing of a full pout. I myself inherited a small, dainty mouth that looks out of place when wearing lip color unless I modify my techniques to create the illusion of a fuller set of lips. If you have faced the challenge of making your lips look fuller but not clownish, read on to discover the best trick for fuller lips that I use both on myself and on my clients!
All Good Things is one of those movies that leave you in an inexplicable state. Evoke an overwhelming mix of emotions in you, which can not be described. But he prefers to float silently in the sea of feelings. There is another representation of the brilliant display of life as it is, yes, absolutely beautiful, but much deeper than that. Complex human emotions are a wonderful thing and it seems impossible to decipher as improbable that touches the end of infinity.
Showing posts with label Sun-Dried Tomato Basil Pesto. Show all posts
Showing posts with label Sun-Dried Tomato Basil Pesto. Show all posts
Saturday, 21 February 2015
Sun-Dried Tomato Basil Pesto
I realized when I made this for the fourth time this week, that I should post the recipe. Seeing as how I have extremely limited time on my hands between work and castings, I have to resort to everything super quick these days. When I was at the farmer’s market this past Sunday, I bought a bunch of purple basil because I’d never seen it before and it just looked so darn pretty. All produce tends to go bad pretty quickly here in Istanbul so what better way to use up the basil than to throw it by the handful in the blender? After this recipe, I truly believe that pesto is what basil was created for. Yum!
Serving Size: 1
Ingredients
- 1/3 cup packed basil
- 2 large garlic cloves
- 1/3 peeled lemon (or juice)
- 1/3 cup olive oil
- 10 sun-dried tomatoes
- 1/3 cup walnuts
- salt to taste
- 1/2 tsp spicy chili pepper (optional)
Instructions
- Put all ingredients except pepper into small food processor or blender and blend until smooth
- Adjust ingredients to taste
- Sprinkle with chili pepper
- Enjoy!
Notes
Substitute a portion of the olive oil for a lighter version
I chose to eat this as a dip with crudités because of what I had on
hand; however, this would be even more divine as a pasta sauce! Serve it
over julienned zucchini, buckwheat noodles or even quinoa.
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