When it comes holiday party beauty, your options are endless, but we like to think the most festive look involves luminous skin, glimmering eyes, and a statement lip. Sound like too much? We can assure you it’s not. With the expert guidance of celeb makeup artist Lauren Andersen, you can easily pull off this memorable beauty look.
Keep reading for the step-by-step tutorial!
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The look calls for radiant skin, so choose a luminous foundation and go easy on the face powder.
Step One: Amber Eye Shadow
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Use a small flat brush to press an amber gold eye shadow into your lid. Apply it all over, and then carry the shadow down along your lower lash line. We’re using the copper shade from Kevyn Aucoin’s The Eyeshadow Duo ($42) in 204.
Step Two: Garnet Eye Shadow
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Smoke out the eye shadow with a darker shade in the outer corners and along the lash line. We’re using Garnet from Lorac’s Pro Palette ($42).
Step Three: Eyeliner
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Define your eyes by smudging brown eyeliner into your upper lash line, concentrating on the outer corners. To add a bit of drama, line your waterline with a rich brown eye pencil. To make sure it stays in place all night long, use a waterproof formula like this Urban Decay 24/7 Glide-On Eye Pencil ($20) in Whiskey.
The finishing touch? A statement lip. Choose a warm, deep red like oxblood to complement the golden look. Andersen recommends applying dark colors like this Avon Ultra Color Bold Lipstick ($8) in Bold Bordeaux with a lip brush for better control.
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Add a fresh coat of mascara before you head out the door, and you’ll be holiday party-ready!
Now I cooked this in the slow cooker of my InstaPot for 4 hours and it was not long enough. So I decided to cook it on the stew/soup for 30 minutes IP and let the NPR. And it was perfect. This is amazing!
INGREDIENTS 1(3-5 lb)beef chuck roasttrimmed of excess fat, cut into 8-10 pieces1tablespoon
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…