Sizzling Naked Heat.....full makeup tutorial LIVE on my YT (link on mi profile page) 🔥🔥🔥
✳️Face Prep Products:
Philosophy When Hope is Not Enough
@yslbeauty Touché Eclat Blur Primer
@tartecosmetics Shape-Tape Tan & Deep
@mariobadescu Rose Water: mixed w/ Vanilla Pigment
Tarte Contour palette Vol III
✅Foundation Cocktail: 🍸🍸🍸
@bobbibrown Skin Stick Foundation: 5.75 Golden Honey to conceal and highlight; 7.25 Cool Almond as Foundation; 8.25 Cool Walnut to contour ----------------------------------
@accosmetics_ No Shine Setting Powder to set under the eyes and Butternut Beige Setting Powder, to set the rest of my face; (LE) Bianca MSF bronzer
***ONLY set under eye area where u placed highlight to set;
@urbandecaycosmetics Naked Heat Palette ✅ AliExpress Lashes **Extended Play Lash Mascara ----------------------------------
@narsissist liquid blush Torrid and Sweet Peach blush; @hourglasscosmetics Ambient palette (Dim Light is my fave of the three highlighters); ----------------------------------
✅ @sarahvictorbeauty Mayan Chocolate liquid matte lipstick 💋
Got to make, eat and drink traditional Mayan Cacao today. @cacaobelize Southern Belize is the Cacao growing region ( all organic)...I was very surprised to learn that the Cacao farming business has only ~ 1100 people and that after all is said and done the "fair trade" is not all really that fair with how many products can be created from the amazing Cacao beans (which is the exported product)-Cacao butter, powder, and various other Cacao products). Up to 50 hours of hand work is involved from the harvest of Cacao to the chocolate bar....wow, what labor of love, I'd say. Traditionally the Mayans would only drink their Cacao beverage for their spiritual practice, and lit was also a currency for barter. @davidavocadowolfe visit here if u go Belize! #cacaolovers#mayanchocolate#amazingcacao#ilovecacao#cacaobelize
I'm officially back to France.. And I have 2 majors questions :
1. Where is my almond milk ? Why is it impossible to find some almond milk in any of those regular cafés ? This is driving me a little crazy 😖
2. Where is the sun ??? I mean, seriously ?? I caught myself looking at the weather previsions, thing that you even forget was existing when you are in California 😂
But here is what is cheering me up : I'm already on my way to lead a yoga retreat south of France 🌺 and Anne Piovesan is cooking for us 🤗 thanks god I know we will have some really good & healthy food and i'm happy to teach again & reconnect with my Tribe 💕🍀
🇫🇷🇫🇷 De retour en France.. Avec 2 questions majeures :
1. ou est mon lait d'amande ?? Pourquoi y'a aucun café habituel qui propose une alternative pour le lait de vache?? Je dois avouer que ca me rend un peu dingo 🙃
2. Ou est le soleil ?? Allo ? Il a du partir en vacances lui aussi 😂 je me retrouve de nouveau a regarder la météo, chose que tu oublies completement de faire quand t'es en californie ... ☀️🌴
Bref, heureusement j'ai de quoi me rejouir car je suis déjà en route direction la Dordogne pour une retraite de yoga. J'ai hâte d'enseigner de nouveau, reconnecter avec ma tribe et aussi hate deguster les bons ptits plats de Anne Piovesan qui nous fait la cuisine ! Thanks god 🙏✨🍀
Did I ever tell you about that time I gave myself a promotion? Early on, I started working with an amazing business coach. She encouraged me to think outside the "normal" box and represent myself and my brand authentically from the start.
I wasn't quite sure what that looked like if I'm honest. She started pushing this idea from the get with my business card. "You could have a funny title, one that isn't traditional...just think about it. It is an ice breaker but when you hand it to someone, they should know exactly what role you have."
Hmmm. Well. We were new. I had a lot less confidence. Lots of unknowns. The trailer wasn't even in AZ. I had never made a latte. What exactly was my role again?? Could I put HOT MESS on a business card? I took the safe route in college and became a (bad) accountant. I used to think about if I had a crystal ball that could give me my dream job, what would I be? Every time, the answer was a creative director. Whatever that was, I wanted to be it. I would always see them doing multiple creative things on all kinds of projects. Not necessarily the raw talent but the one who pulls a vision all together. The (wo)man behind the curtain.
So, nervously, that is what I called myself. Creative director. After all, I brought this to life. I designed every inch of an 8x18 trailer and I never went to design school. I tweaked CAD drawings and never used CAD once. I challenged people with more experience and stuck with my gut regarding colors, branding and style. Everything visual, design based, aesthetic, I did. I created the drinks. Tested the recipes. Made the syrups from scratch. So hell yeah. In this particular venture, I AM the creative director I never thought I was qualified to be. The pay isn't great, the hours are long and the boss is in the mirror. But it is my dream job. I love it.
Bottom line, don't wait for anyone to give you the role you want. Promote yourself. Even if it is terrifying and you feel wholly unqualified. You just may surprise yourself.
celebrating chocolate today & all days! so grateful to this medicine for radically shifting my life + offering so much joy ❣️Cacao invites us to indulge our senses, find true pleasure in the process + unfurl ourselves to receive the love that surrounds and runs thru us! and nah, Cadbury chocolate doesn't count.. get off that milky sugary processed stuff and blend some raw, ethically sourced cacao powder ((or ceremonial paste if you can get ur hands on it!)) with some cinnamon, cardamom, ginger, dates, 1/3 banana omg + hot/cold water/almond mylk, plus whatever else u fancy 😛💦 daily sipping and ur world will change, trust me 🍫☕️🥜 << closest emoji to a cacao pod #worldchocolateday
Had such a lovely day yesterday at Bærums Verk, an old iron works from the 1600's which today houses artisans and wonderful restaurants. Yesterday was #bærumsverkdagene2017 with lots of stalls selling home made local products. I picked up, among other things, lots of chocolate goodies, rhubarb cordial from #køhlerpaviljongen , toasted almonds, liquorice tea from #tetøsene , and had a sinful cup of Mayan hot chocolate with chili while I was there 🌶
This company was born out of a place of discomfort coupled with big passion. Basically, I got sick of my own crap and decided to build something with it. I'm not an expert. Just a dreamer. The discomfort of not taking the jump was more than the fear of jumping. Some of our greatest successes have come from not having a clue only instinct.
I turned 34 this week and did some reflection. I am finding myself hiding out a bit in my comfort zones. Not wanting to fail or look dumb. I know better. This business has proved to be time and again, outside the comfort zone is where the good stuff is. But I still cling to it. It is the cha cha I like to do. Get brave, jump and recoil. So, this coming week, I am gonna take some time to dig deeper. Create a new drink. Reach out to my trusted advisors. Read my book instead of TV. Probably drink some wine. Write it down. Get my head back in the game. Get ready to jump again.
I just wanted to share this for anyone else who finds themselves in these places that thinks it is only them. You are not alone. It's a process we all go through, no matter how curated things may look. These are battles we all face, myself included. So, time to get ready to jump off some cliffs again. Dust myself off, and do it all over. If you are in this boat too, solidarity. Let's do this. Message me if you need some encouragement. I'll bring the coffee. 😘