The Crab Cake I had in Cancun at our resort was so amazing, it deserves it’s own post =) Full of fresh crab meat, and not cheap crab paste and flour that’s used in a lot of of mainstream restaurants. I admit, it was kind of expensive… 200 pesos (~14 US $). Top places in the US, like the Oceanaire, charge up $18 per lump crab cake.
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Longer Lashes in 5 Minutes
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This is sort of my daily routine when it comes to lashes, and it might not show that well in pictures, but it does make a pretty big difference in real life.
Most of it is probably similar to most other lash routines, but I’ll tell you what the main difference is.
Step 1: Begin with your eye makeup and clean lashes.
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Step 2: Curling. I like to curl once at the base, pressing lightly, then once or twice more further down the lashes for a natural-looking curl. Your lashes should go out and up. Not just UP. You’re moving and turning as you move and talk, so people are going to see your lashes from the side as well. (Over-curled lashes can look really short from the side.)
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Step 3: Mascara. I wiggle it at the roots, then pull out along the rest of the lashes. Contrary to some other people, I do all the building up while the mascara is still wet. If you try to layer and build up when the mascara has dried, you get unnatural, twig-like lashes.
Having pointed, tapered tips is key. If you over-apply or get clumps and unnatural looking tips, use a clean mascara wand to twirl them off.
—
Step 4: The main trick! Look down into a mirror or lift your brow with one hand, and then carefully apply liquid liner or cake liner to the base of your lashes, where it meets the skin. This is tightlining. Be careful not to go too far in or you will hit the wet/moist part of your lid, and the liner will run or smudge. It remains only right at the rim where your lashes go into the flesh.
Why it works: Mascara extends the tips, Tightlining extends the base. So you are extending your lashes on both ends without having to spend a lot of time layering and layering your mascara.
—
The finished look: Easy, quick, effective! The best thing is, no clumps and globs so your lashes look really good up-close as well.
—
[Pic source: http://www.fashionisers.com]](http://25.media.tumblr.com/tumblr_m5ewzhvy9g1qh70jmo1_500.jpg)
Longer Lashes in 5 Minutes
—
This is sort of my daily routine when it comes to lashes, and it might not show that well in pictures, but it does make a pretty big difference in real life.
Most of it is probably similar to most other lash routines, but I’ll tell you what the main difference is.
Step 1: Begin with your eye makeup and clean lashes.
—
Step 2: Curling. I like to curl once at the base, pressing lightly, then once or twice more further down the lashes for a natural-looking curl. Your lashes should go out and up. Not just UP. You’re moving and turning as you move and talk, so people are going to see your lashes from the side as well. (Over-curled lashes can look really short from the side.)
—
Step 3: Mascara. I wiggle it at the roots, then pull out along the rest of the lashes. Contrary to some other people, I do all the building up while the mascara is still wet. If you try to layer and build up when the mascara has dried, you get unnatural, twig-like lashes.
Having pointed, tapered tips is key. If you over-apply or get clumps and unnatural looking tips, use a clean mascara wand to twirl them off.
—
Step 4: The main trick! Look down into a mirror or lift your brow with one hand, and then carefully apply liquid liner or cake liner to the base of your lashes, where it meets the skin. This is tightlining. Be careful not to go too far in or you will hit the wet/moist part of your lid, and the liner will run or smudge. It remains only right at the rim where your lashes go into the flesh.
Why it works: Mascara extends the tips, Tightlining extends the base. So you are extending your lashes on both ends without having to spend a lot of time layering and layering your mascara.
—
The finished look: Easy, quick, effective! The best thing is, no clumps and globs so your lashes look really good up-close as well.
—
[Pic source: http://www.fashionisers.com]
Havarti Grilled Cheese Sandwich with Spicy Guava Jam
I’ll admit that I cheated a little and bought canned jam, but I was hungry and was
daydreaming of the guava paste I’d had with a cheese plate at Dumont last week… The Goya guava jam I used is vegetarian - pectin is the thickening agent.
2 slices of good Bread
1/4 cup Guava Jam
Cayenne Pepper (to taste)
Sliced Havarti Cheese (I used a little less than 1/4 of a pound)
1-2 Tbsp ButterIn a bowl, combine guava jam and cayenne pepper. Taste as you add cayenne until it reaches the desired level of spiciness. Spread a generous amount of jam on one side of both pieces of bread. Layer with havarti cheese. Put sandwich together and spread outside sides of bread with butter. Grill each side to golden brown on medium/high heat in a saute or griddle. Remove from heat, cool slightly and cut.
Some summer pics..
