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Monday, January 23, 2017

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Friday, December 23, 2016

Tuesday, November 29, 2016

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Monday, October 24, 2016

Gwyneth Paltrow Heats Up Harper's BAZAAR's Daring Issue

Who better to cover the annual Daring issue of Harper’s BAZAAR than a woman who has paved the path for many — as an actress as well as the founder of Goop — Gwyneth Paltrow.

In the November 2016 issue, on newsstands October 18, Full Frontal’s Samantha Bee chats with the 44-year-old big screen beauty about daring, her drive, and why living well is the best revenge.

With the Alexi Lubomirski shot cover and spread seeing Miss Paltrow clad in items including a La Perla bodysuit, Eres swimwear, a Saint Laurent jacket, a Valentino cape and jewelry from Bulgari, highlights from the interview are below. For more, be sure to grab a copy of Harper's BAZAAR's Daring issue!

On encouraging her children to take risks:
“In my case, I’ve borne these two kids into a particularly strange circumstance. They are going to have to fend off a lot and protect themselves from a lot of projections and prejudice about who they are, coming from the family that they come from. My daughter is super ballsy. I always follow her lead. I actually don’t need to encourage her to take risks. She likes to push herself; she wants to see how far she can get. It’s really inspiring to see that in a young woman.”

On why all women are amazing by 40:
“If you haven’t taken all of life’s incredible knocks and disappointments and used them to become a fully integrated, self-expressing person by the time you’re 40, then what can I tell you?”


Sunday, October 2, 2016

The Ugliest Wedding Dresses Ever pt. 3

OCTAVIA The 100 Hair Tutorial

Colorful Jester Skull - HALLOWEEN SERIES

Blake Lively Gives Birth - Report

Actress Blake Lively has reportedly given birth to her second child with husband Ryan Reynolds.

The Savages beauty welcomed the tot at a hospital in Manhattan, New York, a source tells the New York Post's Page Six gossip column.

No further details about the child's birth were available as of yet, and a representative for the new parents has yet to comment on the news.

The newborn is a sibling for Blake and Ryan's daughter James, who will turn two in December.

Meanwhile, the family's new arrival already has friends in high places - the insider reveals Taylor Swift was en route to visit mother and baby on Friday morning (September 30).

The pop superstar was among the guests at Blake's baby shower, which doubled as her 29th birthday bash, in the Big Apple in late August, when the actress gathered friends and family at the Campagna restaurant at the Bedford Post Inn, which is owned by Richard Gere.

It was not known whether the couple was expecting a baby boy or girl, as the party location was decorated with gender-neutral white and green balloons.

The news of Blake's pregnancy first surfaced in April, and she debuted her growing baby bump at the world premiere of her Woody Allen film Cafe Society at the Cannes Film Festival in France in May.

Blake and Ryan have made no secret of their desire to have a big family.

"I'm one of five kids; my husband's one of four," Blake explained during an interview on U.S. breakfast show Today in June, before joking, "We're officially breeders! You can go on our website and we will give you some of our children."

The couple wed in 2012.


Mini Macaroni & Cheese Cups #Recipe

Cook Time: 10 min
Prep Time: 20 min

( Serves 20 )
2 tablespoon unsalted butter
1/3 cup panko breadcrumbs
1 teaspoon sea salt
1 cup elbow macaroni (uncooked)
1 tablespoon all-purpose flour
1/3 cup whole milk (warmed)
1/2 cup sharp Cheddar cheese (shredded)
1/2 cup Gruyère cheese (shredded)
1 whole large egg yolk
1 tablespoon heavy cream
1/2 teaspoon smoked paprika
1/2 teaspoon cracked black pepper
1 tablespoon chopped chives (optional)

1.  Preheat the oven to 425 degrees F (218ºC). Use 1 tablespoon of butter to generously grease a 24-cup mini-muffin tin (Note: you only need to grease 20 of the cups). Sprinkle each cup with a thin layer of breadcrumbs. Make sure to reserve some breadcrumbs for topping the mac and cheese later on.
2.   In a medium-sized pot over medium-high heat, bring 3-4 cups of water to a boil. Add 1/2 teaspoon of salt to the water. Once boiling, add macaroni noodles to the pot and allow to cook until they're just barely al dente. (The pasta should be just a tad soft but undercooked, as it will continue to soften as it cooks in the oven).
3.  Remove pot of pasta from heat, drain the macaroni, and rinse it under cold water. Return macaroni to the pot and set aside while you make the cheese sauce.
4.   In a small saucepan over low heat, melt 1 tablespoon butter. Whisk in the flour and cook for 1 minute (while stirring constantly), or until the mixture turns slightly beige and is bubbly. Increase the heat to medium and slowly whisk in the warm milk. Bring to a simmer then reduce heat to low and allow to continue simmering for about 2 minutes (still whisking constantly) until the sauce thickens.
5.  Add cheddar and Gruyère to the sauce in 1/2-cup increments, whisking until the cheese melts before adding more. Pour the sauce over the macaroni and stir to combine.
6.  In a bowl, combine egg yolk, heavy cream, smoked paprika, black pepper, and 1/2 tsp salt. Beat until well mixed. Add egg mixture to pot of pasta and stir until everything is well-combined.
7.   Press about 1 tablespoon of the macaroni mixture into each mini-muffin cup until all of the macaroni has been used up (about 20 mini cups total). Sprinkle breadcrumbs over each cup.
8.  Bake macaroni cups for 10-12 minutes, or until the cheese sauce is bubbly and the tops are lightly browned. Remove pan from oven and allow the macaroni cups to rest for 5 minutes in the pan. Flip pan over onto a serving platter to remove cups and arrange as you'd like.
9.  Garnish mac and cheese cups with chopped chives. Serve immediately.
NOTE: The mac and cheese cups can be baked, cooled, and refrigerated, tightly covered, for up to 2 days. Reheat them in a 375 degrees F until warmed through, 7 to 10 minutes.

Saturday, October 1, 2016

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Friday, September 23, 2016

#ChloëGraceMoretz Covers #TeenVogue October/November 2016 Issue

Bringing her charm to newsstands nationwide, the lovely Chloë Grace Moretz graces the cover of the October/November issue of Teen Vogue magazine.

Set to hit shelves in the States on September 27th, the editorial sees the 19-year-old actress open up to Julianne Moore about always speaking her mind, navigating social media, and, of course, young love.

With Miss Moretz clad in Coach for the Bruce Weber photographed accompanying spread, a few highlights from her interview are below. For more, be sure to grab a copy of Teen Vogue later this month!

On being impacted by movies and choosing roles in films:
"I think I was 10 years old when I watched Breakfast at Tiffany’s and saw Audrey Hepburn on the screen, and I remember reacting to her as an actress and just smiling. I recall thinking, That’s what I want to make people do. I want to make people feel. I want to make people have an experience when they go to my movies that they might not be able to have outside of that. Films were a place for me to find out more about myself, which became very therapeutic as I grew up… I never found the role of the little girl or the daughter very interesting. That’s why I wanted to make movies like Kick-Ass when I was 11 and Carrie when I was 15. I couldn’t not play the strong female in a movie, really. It just didn’t click."

On being okay with not being perfect and content with things as they are:
“This year especially, I had to realize that it’s OK to ask for help— it’s OK to not know. As a young woman you feel like you really need to have everything figured out—but it’s all right to say, ‘I don’t know. I have absolutely no idea.’ Keep good people around you because positivity begets positivity. I learned that the hard way. Just try to keep your head above the water and don’t get caught up in all the trash. I think another thing that is really helpful for young women to understand is that you’re enough. You don’t need that dress, you don’t need that compliment, you don’t need that post on social media. You, within yourself, are enough. And, finally, don’t underestimate the power of friendship."