Frankly, when it comes to makeup, I call myself lazy. I like purchasing makeup a lot but when it comes to applications of those products, I stick to my 3 minute makeup look. Whether it is date-night or special occasion, I am always about my go-to makeup products. This year, since I am going to couple of office and professional holiday events events, I like to have something extra but bit classy in my make up routine which can reflect my holiday spirit. I always feel that, cheeks and lips are two things where anyone can be experimental. When it comes to lips, I am bit skeptical that how can I approach a particular shades based on my skin tone, but after certain trials and errors I came up with my 3 favorite combo for this holiday season.
1. Killing Red - Simple & Classic
2. Subtle Peachy
Whenever I feel bit down, I like to wear vibrant red lips and blush red cheeks. This look can go well with any sort of holiday dresses or even during the summer time. I can't wait to wear this combo with my favorite CeCe by Cynthia Steffe black dress specially during office holiday party. Products I used: Nars Lip Pencil, and Tart Flush Cheek Stain.
3. Pinky Blushed
As I mentioned to you all, I am not at all about visible make up. I am more kinda bare faced makeup kinda a person. I own olive skin tone so this look merges in to my skin and doesn't highlight any dramatic side of it. I would love to wear this kind of make up with my sparkle club monaco crop top with skirt. This type of make up will not take away any bling from the outfit. Products I have used: Stila Coral Blush and Chanel 138 Fougueuse lipstick
I love pinky blushed make up look specially when it comes to happy and special occasion. I prefer red over pink when it comes to certain looks. Blushy pink gives me a reminder of natural blushed cheeks and lips of childhood. I was very skeptical about urban decay one Bittersweet shade but apparently it worked just fine. Products I have used: YSL Rouge Volupte Shine Oil-In-Stick Lipstick (COLOR 31 Rose Innocent) and Urban Decay Bittersweet Shade
These are my holiday favourite makeup combos... what about you guys? What are you wearing this holiday season?
The Daily Weekly Blog
First of all, sorry for a lonnnnggg delay on this post. I was so busy in my exams and all, I couldn't get to spend time with my virtual space and share my journey in past couple of days. I truly miss my readers a lot during this time. Now without spending too much time in apologies and all, let's dig in to fun:
Today, I brought an interesting topic to discuss, "Turmeric - A New Trend". Every fall, I developed some new obsession around my lifestyle. This year, I am all about "Turmeric" or I should say, I was always a fan of this spice. When I heard first time that Turmeric Lattes are very much famous and talk of the town, I thought, hmm that's interesting. It was strange for me as KD & I, we both consume turmeric pretty much in every thing. I guess, It was great opportunity for me to elevate that kind of "Indian piece" of ours in this blogpost.
Whether it is curry, bread, or any other food. I have them in all. But now I started notice that "Golden Lattes" or "Golden Milk" or "Turmeric Latte"in many local cafes in my neighborhood. Going back to my childhood memory, I still remembered that my mom used to give me this milk (aka golden milk), when I became terribly sick, and down with fever. I never liked it on that time but the one I had it Bluestone Lane Cafe here in New York City, that was awesome!!!! It changed my perspective about turmeric. After the discovery of Bluestone Lane Cafe carries "Golden Lattes"(thanks Steph!), it becomes my go to place.
It would be great to hear from you after aloonnng time...I am in Turmeric now a days .....What are you into?
Indian Bread with Turmeric
Fall is right here. As many of you know that this is one of my favorite time of the year. You guys might have seen a lot of changes in my blog sphere/virtual space but I desperately wanted a change. I always wanted to convey the message of simplicity and uniqueness, and somehow I couldn't send it in correct way. That's why I change my entire blog and revitalize myself.
That being said, I do have couple of things which I would like to accomplished before new years or autumn kicks in:
Bake a Pie (very classic huh... ). When it comes to pie, I am a big failure but I would like to conquer it this time. (Any suggestions for the recipes are welcomed)
Go to Pottery making class with my girlfriends or go to some creative classes
Host Baked Potato party in some random snowy weekend
Define and follow certain family traditions/customs for Diwali Festival (My favorite - Indian Big Festival)
Take a day long fall foliage boat ride on Hudson River
Plan some nice warm weather vacation for end of the year
Master in 3 easy and quick soup recipes for those cold Friday night dinners
Develop unique glass crafts for my readers
I would love to know your to-do list? What's your fall plans....
The Daily Weekly
Weekends are really busy for most of us. We are not an exceptional couple here. I would rather spend my weekend in some outdoor activities or home improvement projects than grilling myself in the kitchen. Over the years, I have mastered in many one-pot dishes but sometimes you would love to experiment. Last week, I bought Buckwheat noodles thanks to my co-worker's recommendation. He introduced me to those delicate noodles and I ended up researching them online, I read their nutritional values. I thought it could be best weekend experimental dish.
I ended up making Summer Vegetables with Sesame Buckwheat Noodle Dish:
Things you need:
1 Packet of Buckwheat Noodles
1 Small Onion (I was okay with any kind)
2/3 Carrots (grated)
1 bunch spring onion
Half grated lettuce
3 teaspoon Seasame Oil
2 tablespoon Soy Sauce
1 tablespoon Annie Chun's Korean Sweet & Spicy Gochujang Sauce
Salt to taste
Ginger/Garlic and chilli paste
Few Coriander leaves
Peri Peri Sauce
First of all, chop all the vegetables in long stripes. You can add any vegetables but I like to use any left over vegetables from the fridge. Once you cut all the vegetables, make very smooth paste of garlic/ginger and chili. Meanwhile, boil your noodles. Once noodle has been boiled, heat the oil. Add chili-garlic paste. Add all the vegetables, let it cook for 2-4 minutes. Now, add soy sauce, korean sauce, some salt. Once it is all mixed up, add noodles.
Serve it hot with Coriander leaves and peri peri sauce drizzle on top of it.
Hope you enjoy and make this recipe!!!!
The Daily Weekly Blog
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