How to do make up for work

We all learn on daily basis , therefore its never too late to learn how to make one self up  now. You will make a few mistakes there, and there before you can do it perfectly but it is worth trying. Know exactly what colours will go with your skin so  that you will not be laughed at by your. If it is your first  find a friend who will never lie to you to advise you or seek expert opinion. Do not apply too much make up on yourself , then no one will  recognise you.


Make sure your mirror is clear enough and there is enough light coming through your room, so that you are able to see properly and avoid making mistskes.

Refined Ways to Wear Shorts.

  Shorts are super comfortable, cool and versatile especially during the dry and hot season. Now a lot of people believe wearing shorts stylishly can be hard to pull off meanwhile shorts are really easy to pull off and here are tips that can help you wear shorts in a chic and stylish way like the picture below.

Here a brown coat with gold button detail is paired with a dark short, a black thin belt, a brown hand bag and nude colored christiano  louboutin heels.

 

You can achieve the corporate look with high waist shorts. High waist shorts are stylist and they help to compliment the waist line. Buying high waist shorts depends on your body size.Make sure to buy shorts that would go past the hip (mid-rise).

Achieve the professional look by buying shorts that are at a reasonably length. Thrn you can pair with an overcoat, shirt and pumps.

A perfect outfit to go out with your loving partner and friends. This can be an evening wear or a daylight outfit.

 

How to wear High-waist Jeans

I am not a big fan of high waist pants, but that does not stop me from admiring its beauty and elegant looks. I just love looking at young ladies when they wear them. I do have a few of them but I am not yet comfortable wearing them. Anyone can wear high-waist jeans regardless of your body size and shape. Every woman has the right to feel comfortable in their own garments. Ladies love yourselves, embrace yourselves and show the world what you made of and remember no one should make you feel inferior without your consent.

Striped shirts are a classic, and look great tucked into high-waisted jeans… ankle boots add a nice touch.

 

 

Make your summer crop tops work for fall by pairing them with high-waisted jeans and a blazer.

 

 

 

 

 

 

Tuck a button-down shirt into your high-waisted jeans for a more sophisticated look

 

 

 

Classic Work Outfit

Women let us work elegant when going to work.
If you’re always in a pencil skirt, try an A-line or a silk skirt with pleats. If you wear blazers every day, try a boxy style with three-quarter sleeves or even short sleeves.
Just because something isn’t in the “wear to work” section of a store doesn’t mean you can’t, in fact, wear it to work.

Most offices are color-friendly these days—a result of more casual business environments—and since color is so important in the fashion landscape right now, it’s a great way to jazz up your work outfits.For fall, look for jewel tones and muted versions of tangerine, chartreuse and fuchsia. Even if your office environment favors neutral colors, you’ve got more options than just black, navy and khaki. Titanium gray, coffee brown and muted rose are three to look out for. Guys can wear color in their dress shirts, chinos and blazers in a more casual workplace.

When your outfits all start to blend together, punch them up with a statement necklace, colorful belt or bag (or tie for the guys) or even a printed scarf. This sounds obvious, but it’s easy to forget when you get in a style rut.




Look fabulous when going to work.

Banana Pudding

 

1/3 cup all-purpose flour $

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Dash of salt

2 1/2 cups 1% low-fat milk $

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1 (14-ounce) can fat-free sweetened condensed milk

2 large egg yolks $

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2 teaspoons vanilla extract

3 cups sliced ripe banana, divided $

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45 reduced-fat vanilla wafers, divided $

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4 large egg whites (at room temperature) $

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1/4 cup sugar 

  

Preparation

Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.

Delicious Banana Pudding

 

This a video illustrating one how to make the most amazing carrot cake. Well I have tried to do mine and it was magnificent, so I will leave it to you to try and do yours by means of following the steps illustrated on the video.

Ingredients

          

Carrot Cake: 2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup nuts (pecans or walnuts) optional
1 cup raisins (optional

• Cream Cheese Frosting: 8 ounces cream cheese, softened
  1/2 cup butter, softened
  2 cups confectioners' sugar
  1 teaspoon vanilla extract

Chocolate Sandwich Cookies with Peppermint Buttercream

 

 

Delicious Biscuits.

 

              

For the cookies:

• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, plus more as needed
• 1 cup powdered sugar
• 1/2 cup Dutch-process cocoa powder
• 1/4 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into small pieces

For the filling:

• 3 ounces peppermint candies or candy canes
• 2 1/2 cups powdered sugar, sifted
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 tablespoon vanilla extract

Total Time: 2 hrs 30 mins, plus 2 hrs chilling time

Makes: About 40 sandwich cookies

Instructions

For the cookies:

1. 1Place the egg yolk and vanilla in a small bowl and stir to combine; set aside.
2. 2Combine the measured flour, sugar, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add the butter and pulse until the mixture looks like sand, about 25 (1-second) pulses. Add the reserved yolk mixture and pulse just until the dough forms into a ball, about 30 (1-second) pulses.
3. 3Turn the dough out onto a lightly floured work surface and divide it into 2 equal portions. Using your hands and flouring them as needed, roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate until just firm but still pliable, about 1 hour. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 1 hour more.
4. 4Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
5. 5Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on the prepared baking sheets (about 20 cookies per sheet).
6. 6Place both sheets in the oven and bake for 9 minutes. Rotate the sheets front to back and top to bottom and continue baking until the edges of the cookies are firm but the tops are still soft, about 7 to 8 minutes more.
7. 7Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool completely and repeat with the remaining dough (you can reuse the parchments).

For the filling:

1. 1Place the mint candies in a resalable plastic bag. Using a meat mallet, crush them into tiny pieces, but don’t totally pulverize them into a powder. (Alternatively, you can use a frying pan to crush the candies.) You should have about 1/3 cup; set aside.
2. 2Combine the powdered sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until crumbly, about 2 minutes. Gradually increase the speed to medium and beat until smooth, about 2 minutes more. Add the vanilla and beat until smooth, about 1 minute. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
3. 3Increase the speed to high, add the crushed candies, and beat until just combined, about 10 seconds. Place the filling in a large resalable plastic bag, push to one bottom corner, and cut a 1/2-inch opening in that corner.
4. 4Flip half of the cooled cookies onto their tops, and pipe the filling (about a heaping teaspoon) onto each cookie bottom. Close with the cookie tops and gently press to flatten until the filling reaches the edges. Store in an airtight container at room temperature for up to 3 days.