Make-up Artist Tips for Covering Spider Veins

Perhaps the date for cosmetic repair for your spider veins is too far away and you want to know what you can do immediately to cover them up. An article over at Beauty iVillage takes a look at some of the tips used by top make-up artists to conceal the appearance of spider veins. Different techniques are used on the face and legs but the effect is the same; the spider veins virtually disappear so that you can go out in the evening looking like a celebrity.

For your face, the article says that you’ll want to use a basic make-up concealer to hide the problem area. Apply the concealer evenly and pay attention to what you’re doing to get the best look. For your legs, the process is similar but you’ll want to make extra sure that you get the right color because that’s the key to making your legs look natural as you hid the spider veins. The major difference between face and legs is that you’ll want to use a dry, powder-based product on your face and a creamy lotion-like product on your legs.

Covering spider veins with make-up is obviously only a temporary solution. You’ll want to look in to vein treatment options for more permanent removal or reduction of spider veins. But there’s no reason that you need to go around looking bad in the meantime.

Fish

Ingredients

• 3 tbsp vegetable oil
• 3 tsp Thai 7- spice (we used Schwartz)
• very large knob root ginger (about 100g), peeled and finely chopped or grated
• 1 red chilli , deseeded and finely chopped
• 400g can chickpeas , drained and rinsed
• 400g can chopped tomatoes
• 4 white fish fillets, approx 175g each
• large handful coriander leaves, coarsely chopped

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.
2. Season the fish and place on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.

Lirik Lagu Beibeh Beib (Ost. Upik Abu dan Laura) - Cinta Laura

You Say aku seperti Barbie
You look so pretty menarik hati

You Say aku layaknya peri
Tebarkan cinta diatas bumi

Baby please.. please..
Don’t play on me
Baby please.. please..
Love me, love me

Beibeh beibeh my beibeh
You drive me crazy
Beibeh beibeh my beibeh
My heart is beating honey
Beibeh beibeh my beibeh
Oh please say love me
Beibeh beibeh my beibeh
beibeh..mmuuuaaacchh

You say aku seperti puteri
Yang kau cari selama ini

Summer

Sweet chilli chicken

Ingredients

• 3-4 tbsp chilli sauce , depending on how hot you like it (we used Amoy)
• 2 tbsp clear honey
• 2 tbsp olive oil
• 4 boneless chicken breast fillets , skin on
• 2 garlic cloves , crushed
• 1 lime , cut into 4 wedges, to serve, optional

1. To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
2. To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

Honey-Chipotle Baked Beans with Santa Fe Chicken

Cookies

Hazelnut Cheesecake Squares

Ingredients

Makes 24

• FOR THE COOKIES
• 1/2 cup finely chopped hazelnuts, toasted, skins rubbed off with a kitchen towel
• 1/2 cup all-purpose flour, plus more for dusting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1/3 cup confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• FOR THE CHEESECAKE
• Vegetable-oil cooking spray
• 7 ounces cream cheese, room temperature
• 6 ounces feta cheese, room temperature
• 4 ounces soft goat cheese, room temperature
• 3/4 cup sugar
• 3 large eggs
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• Boiling water, for filling roasting pan
• 1 lemon, thinly sliced into rounds, each round cut into quarters

Directions

1. Make the cookies: Preheat oven to 350. Whisk together hazelnuts, flour, cornstarch, and salt.
2. With an electric mixer on medium speed, beat butter, confectioners' sugar, lemon zest, and lemon juice until creamy. Add hazelnut mixture, and beat until just combined. Wrap dough in plastic, and refrigerate until firm, about 1 hour.
3. On a lightly floured piece of parchment paper, roll out dough to a generous 1/4 inch thick. Place dough on parchment on a baking sheet, and chill in freezer until firm, about 20 minutes. Cut out twenty-four 1 3/4-inch squares, and transfer to parchment-lined baking sheets. Bake until pale golden brown, about 12 minutes. Let cool on sheets on wire racks. Cookie squares can be stored in an airtight container up to 1 week.
4. Make the cheesecake: Preheat oven to 300 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides. Coat with cooking spray.
5. Process cream cheese, feta, and goat cheese in a food processor until smooth. Add sugar, eggs, honey, lemon zest, and lemon juice, and process until smooth. Pour cheese mixture into prepared dish. Set dish in a large roasting pan, and place in oven. Ladle enough boiling water into roasting pan to come halfway up sides of baking dish. Bake until cheesecake is firm, about 30 minutes.
6. Carefully remove baking dish from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, until firm, at least 2 hours (or up to overnight).
7. Run a knife around edges of dish, then lift up on parchment to remove cheesecake. Using a sharp knife dipped in hot water, trim edges, then cut into twenty-four 1 1/2-inch squares (dipping knife and wiping clean between cuts). Place each cheesecake square on a cookie square, and top with a lemon slice.