Julie Anne and Nick Rhodes by Norman Parkinson
When you grow up watching mom and dad share lipstick, I guess you long to wear make-up yourself. My daughter, Tatjana, requested I write some make-up tips occasionally after I stopped her from purchasing some concealer that a make-up artist was recommending. Tatjana has a flawless porcelain complexion, but like her mother, tends to get dark circles under her eyes.
Baby Tatjana intently studying my sister Patty apply make-up
The consistency of a good concealer should be just soft enough to pat onto the skin under the eye naturally with the tip of your ring finger (you do not want to pull or put too much pressure on this delicate area of your skin) gently. Too creamy and the concealer will settle into the natural creases of your eyes over the course of the day, and accentuate the appearance of wrinkles.
Tatjana’s finally allowed to wear make-up age 13
Many of us have also been taught to go shades lighter – WRONG if you are going to be taking photos. The flash reflects off the lighter shades making you look like an inverted panda bear (white circles under your eyes). I made her buy the closest to one shade lighter than her natural skin color, and she thanked me for it profusely later. It was just enough to lighten the circles to match the rest of her gorgeous face, but not in an obvious manner. Do you find any part of making up hard to do? Would you like a series of these posts?
Tatjana and Julie Anne Rhodes
In most circumstances, especially day wear, make-up should enhance your natural beauty, not change your appearance. I feel the same about the food I eat – I like to spice things up subtly, and keep it natural most of the time.
Cinnamon Rice Blend Pilaf
Since the cleanse last summer I’ve been trying to incorporate more flavorful whole grains into my diet in place of processed starches. The cinnamon adds an exotic aromatic dimension to this side dish, without overpowering the naturally chewy, nutty texture of the rice blend and almonds.
Servings: 4
1 tablespoon olive oil
1/2 red pepper, finely chopped, optional
1 large shallot, minced
2 cloves garlic, minced
1 cinnamon stick
1 cup rice blend (see note below)
1/2 teaspoon salt
1 1/2 cups vegetable or chicken broth
1/2 cup almond slices, toasted
1/2 teaspoon Chinese five spice, optional
1). Heat oil in a large saucepan over medium heat. Add red pepper (if using) and shallot. Cook until softened, about 5-6 minutes, stirring occasionally. Add garlic and cinnamon stick, and cook until fragrant, about 1 minute.
2). Add rice blend, stir to coat rice well and let it toast in the oil for 2-3 minutes, stirring frequently.
3). Add vegetable or chicken broth, stir once, and bring to boil. Cover with lid, and reduce heat to low; cook for 15 minutes.
4). Remove from heat and let stand, covered, for 5-10 minutes.
5). Discard cinnamon stick, mix in toasted almonds and five spice (if using), and stir to fluff.
Serving Suggestions: I originally wrote this recipe to go with my Duck Breast in Cherry-Pomegranate Sauce, love it with lamb chops, and it really goes well with just about anything.
Note: I used Trader Joe’s Brown Rice Blend here, but Royal Blend also do a wonderful quick cooking Texmati white, brown, wild, and red rice blend I adore.
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