I haven’t been around nor have I felt like posting anything for the past week. As some of you may know, my grandfather passed away and I totally lost interest in a lot of stuff for a short while…but then I remembered that he wouldn’t want me all sad n crap, crying and snottin’ up the joint. So I put on my biggest smile and did this super bright and fun look for you. I saw this photo here, got inspired and wanted to do a more wearable version. This look actually made me happy and feeling like my old self, so here we go..
To be honest, I’m not even sure what to call this look. It kinda reminds me of bright yellow lemons and all that other cheesy stuff…
- Too Faced Shadow Insurance – all over eye and brow bone area
- NYX Jumbo Eyeshadow Pencil in Milk – dabbed onto inner lid and blended out
- NYX Jumbo Eyeshadow Pencil in Yellow – dabbed onto the rest of the lid and blended out
- Urban Decay eyeshadow in Yeyo (white) placed onto inner lid
- MAC Chrome Yellow eyeshadow placed on rest of the lid
- MAC Genuine Orange pigment softly blended into crease
- MAC Naked pigment on brow bone
- MAC Blacktrack fluidline on upper lash-line
- MAC Smolder eye khol on lower lashline
- Bare Escentuals Flawless Definition mascara
- Bare Minerals Matte foundation in Tan
- Facefront Cosmetics Half Baked bronzer to contour
- NARS Taj Mahal blush on apples of cheeks
- Rosebud Salve
- MAC Currant lipliner
- MAC Up the Amp lipstick
In other news, I roasted a chicken today…and boy did she turn out to be a juicy, fall-off-the-bone bird of love! I actually got on Ustream and showed how to do this live, but then a bunch of pervs ruined the experience so I shut it down LOL! Recipe below…
**pre-heat your oven to 425** I don’t have exact measurements for this so just eyeball everything and use your best judgement.
- 1. Rinse the chicken of all its gross blood and guts, remove the innards.
- 2. Pat the chicken dry w/ a paper towel.
- 3. Using your fingers, create a pocket under the upper layer of skin, and stuff small pieces of butter under it.
- 4. Drizzle the chicken with olive oil and massage the entire bird so it’s not ashy. I used an oil infused with herbs and garlic.
- 5. Liberally salt and pepper the chicken. I used kosher salt, it creates a tasty crust.
- 6. Slice a fat juicy lemon and ram it up the bird’s cavity.
- 7. Chop 5 cloves of garlic and also stuff it up the bird’s cavity.
- 8. Wash your filthy hands.
- 9. Put the bird in the oven for 20 minutes on 425, then lower the temperature to 350 and roast for 2 hours.
When the bird is done, remove it from the oven and let it rest for about 15 minutes. This will prevent the bird from drying out. When you crank the oven up first, it allows the skin on the chicken to sear and create a seal so that all of the juices don’t just spurt out. So once that crust is created, turn the heat down so the rest of the chicken can cook. Serve alongside your favorites. I mashed up some garlicky potatoes and steamed some fresh green beans. I’m pretty much full as heck.
I’ll get better about this recipe stuff, I promise.