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There’s a firm dividing line in the Camille Styles office between coffee drinkers, and non-coffee drinkers. We caffeine addicts huddle around the Nespresso first thing in the morning and again after lunch, and dodge one another as we dart to grab mugs, spoons, milk and sugar… all for that first, hot sip. As an ode to coffee (and one last nod to cold weather), we thought up this spiked version of a latte — espresso, milk, Bailey’s Irish Cream and a hint of orange. It’s so delicious, I had to fight off the urge to chug the whole thing while photographing it yesterday morning, so I advise bookmarking this one for Friday afternoon! Keep reading for the recipe…
Bright blues and greens were all over the runways at the NYFW Spring 2014 shows, and I think we will continue to see these oceanic colors all through the summer. Martha Lynn here, and if you are too timid to go full on 80’s with a bold eye shadow combo, a soft shimmer of color is the perfect way to try this trend out. Layer it on top of your favorite neutrals from your everyday makeup bag, and leave the rest of your makeup simple to play up the eyes!
1. Start with your color — green in this case, and cover the eye from base to crease.
2. Use a neutral color in the crease and lash line and blend.
3. Using a fine brush, line eyes with a dark powder liner.
4. Apply a light shimmer on the brow bone to highlight.
TIP — For a more vibrant color wet your brush! Green with brown eyes is a great combo.
Lid: MAC Lucky Green
Brow Bone: MAC Blanc Type
Crease: MAC Coquette
Liner: MAC Carbon
Lip: MAC Frenzy
Can we start this post with an informal survey? I’m dying to know: how many of you have never had migas? It was such a normal weekend breakfast for us growing up — my dad standing at the stove crunching up the tortilla chips to toss into scrambled eggs — that I sometimes forget it’s a regional specialty that many people outside the TexMex boundary lines have never even heard of. Especially here in Austin, migas is a city staple (though every chef has their own, sometimes wildly experimental, version of it.) I personally love the taste of migas, but don’t love starting the day with a heavy, calorie-laden breakfast… so I’ve made some tweaks to this recipe that transform it from a greasy hangover helper to one that’s downright detox-worthy. It’s naturally gluten-free, and if you’re nixing dairy, just leave out the cheese for a filling breakfast that you can feel 100% good about. Double or triple this recipe to feed a crowd…
*serves 2
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