2018年12月06日

白皮膚的關鍵是什麼

  白皮膚的關鍵是什麼?


  從美容和皮膚護理的角度來看,陽光的紫外線可以影響你的皮膚全年,使你的皮膚曬黑。那麼,曬黑的皮膚該如何美白呢?接下來,美容專家會給你介紹一些,可以叫白皙的皮膚,快來看看吧。


  youbeauty 激光脫毛療程,使用808nm激光,全身多處部位可供選擇,永久保養,承諾保證。


  1.日曬前最好避免用檸檬、芹菜、黃瓜等蔬菜敷臉。


  因為這些水果和蔬菜含有某些成分,所以很容易吸收陽光和紫外線,同時引起色素沉著。


  避免在早上10點至下午2點外出。


  如果不是一定要外出,避免在早上10點至下午2點出去,因為此時陽光中的紫外線最強,對肌膚的傷害也最厲害。


  3.使用防曬產品


  每次曝曬於陽光下,應及時使用防曬產品,而且每隔2-3小時再擦一次。此外,即使在水中曬傷,所以像水或潛水員一樣,使用防曬霜和防水防曬霜。


  LumiSpa睛亮修護組合採用銀離子抗菌醫學級矽膠物料,另配合防水及可充電設計,使用及清潔時自然更簡單方便。眼部周圍肌膚較為脆弱嬌嫩,使用柔軟導頭能給予肌膚最輕柔的呵護,配合系列的眼霜,每日輕輕按摩便能讓妳雙眼綻放光彩。


  在炎炎夏日只要從事過戶外活動,無論日曬的程度如何,回家後應先將全身沖洗幹淨。


  用放松的動作擦拭身體後,用溫水沖洗泡沫,然後用冷水沖洗,可以擦拭一些護膚產品。或用毛巾包裹冰塊,冰鎮正在發熱的肌膚上,減緩燥熱沒有舒服的感覺。


  4、將西瓜皮冰敷在曬紅的皮膚上。


  天然西瓜皮含有維生素C,能鎮靜、保暖肌膚;天然蘆薈有同樣的功效,取出中蘆薈對肌膚有抗炎作用,還具有清涼提神的功效,改善肌膚發紅現象。


  6.舒緩緊繃的身心。


  生活壓力會帶來肌膚的沒有適,長期處於壓力下肌膚需要特殊的照顧,正在夜晚凝聽輕松愉快的音樂,正在大自然的樂聲中做好美白保養並淨化心靈,舒緩疲憊的身心。


  6、不要攝取含有人工食品添加劑的食物。


  健康人的內髒會維持代謝正常,讓黑色素順利排出。食品中人工添加物過多會造成內髒負擔,導致黑色素沉澱,形成黑斑、雀斑等。


  夏天轉到涼涼的秋天,會容易令肌膚出現敏感、乾燥問題,而敏感肌膚的我在這些日子會特別注意肌膚保養的問題,避免肌膚因天氣而出現的泛紅及乾紋現象。所以我一直嘗試不同朋友推介的保濕精華好用及滋潤度


  7、並非所有皮膚抗日曬的程度都一樣。


  通常白皙的皮膚比黑暗的皮膚更容易被陽光曬傷。根據他們在紫外線照射下停留的時間長短,選擇具有相應防曬指數的防曬霜。


  9.紫外線長期照射,會導致白內障或慢性眼炎,甚至眼角膜受損。


  保護方法是戴上紫外線濾鏡:有透明或深色濾鏡片。防曬霜和化妝品也能保護眼睛免受陽光傷害。


  10.日曬前避免服用某些荷爾蒙藥物或糖精。


  因為暴露於紫外線後,這些成分會導致皮膚黑色素加深,不利於皮膚美白。


  這些美白秘術,就能喚發你的白皙膚質了。其實,每個人的皮膚不是天生的黑色,而是因為後天不注意保養,會使皮膚越來越黑。所以,認真使用可以叫白皮膚,使皮膚越來越白皙。


  踏入早秋,意味著天氣會越來越乾燥,肌膚越來越敏感在開始乾燥的日子,更要注重保濕的「積雪草原液」就是保濕的好幫手了由底層讓肌膚飲飽水,修復效果比保濕精華推介!




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Posted by bloodstasis at 17:56Comments(0)

2018年11月20日

Blossom celebration Epcot

  Blossom celebration Epcot


  Be that as it may, these plans were not bound to be figured it out. After the passing of his Disney partners did not understand the arrangement of the city of things to come. Yet, made in Disney World amusement stop "Epcot" – something between an exhibition as a session of trend setting innovations and a grandstand of universal conventions and highlights.


  provides a evolutionary archive for the search of bankruptcy records and other situations such as winding up of a company.


  68 years in the inn


  At Disney World numerous inns with loads of rooms. It is evaluated that on the off chance that you set out to put in one night in each lodging room, you'll require… 68 years of age.


  Be that as it may, in the first plan of the lodgings ought to be considerably more. As indicated by the plans and the travel industry hit the oil emergency of 1973 and legislative issues. For instance, it was accepted that in the late 70s the Shah of Iran will Finance the development of the persian inns. Be that as it may, in the 1979 Iran's Islamic upheaval and the Shah was ousted.


  SmartCLOUD? M@il (Cloud Mail) is a highly secure business cloud email & collaboration client for enterprises to connect everyone, store and synching email, calendar, contacts, files and documents.


  Great vehicle


  Disney World has an arrangement of open transport, which are the jealousy of numerous urban areas on the planet. In the recreation center keep running around 400 transports and water taxis and a monorail train.


  Homestead trees


  In Disney World there is an uncommon homestead for developing trees. At the point when the old tree should be supplanted to trade him is as of now prepared for the 30-year-old tree.


  Wherever voting booths


  Walt Disney visited numerous parks and have frequently watched the general population because of absence of polling stations have a long stroll with waste in hands or toss him to the ground.


  In the parks, Disney does not have this issue – urns can be found anyplace, no more distant than thirty meters from any your area. Also, parks and lanes Disney World consistently are steam cleaned.


  Gum is prohibited


  The shops in Disney World offer gum, so you wouldn't have encountered the bother of inadvertently remaining on somebody disposed of gum.


  Here every one of the performing artists


  At the point when the inside Disney World opened, it utilized around 5,500 individuals. At present there are in excess of 65 thousand individuals. Disney World – the biggest US boss with a solitary area.


  View the latest hong kong hotel promotion Suite Hotel rooms today!offers first-class accomodation in Tsim Sha Tsui. providing travelers with the ultimate experience at the best-price guaranteed. Book now!


  Works the Walt disney world universal College program, understudies from around the globe come to do entry level positions. Focus staff are instructed to be laborers inside their callings, as well as the performing artists. While working here agents of in excess of 3,700 employments, however, as indicated by Walt Disney, they should all be performers.


  "I don't have the foggiest idea" isn't the appropriate response


  Representatives of the middle say that they are not permitted to state "I don't have the foggiest idea" when inquiries of the guests. Any inquiry you have to reply. On the off chance that you don't know something, needs to clear up and, reply. On the off chance that the inquiry is inept, you can give a dumb answer.


  Mickey mouse was not created by Disney


  Mickey mouse – the popular animation character, the image of the Disney organization and American popular culture-was not developed by Walt Disney, and his partner, illustrator, sketch artist, AB ayverks. They likewise together "developed", and other understood animation character – Oswald the rabbit.


  To cater to those requirements, luggage tags can serve a significant purpose. Like a promotional travel adapter, a luggage tag can also contain branding of the company.



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Posted by bloodstasis at 21:14Comments(0)

2015年07月17日

Olive all'Ascolana


I am an olive fiend, and for me, this dish is the ultimate snack food. Olives, stuffed with a savory goat cheese, breaded and fried until crisp, and topped with a shaving of sharp cheese, lemon zest, and a spritz of lemon. I do hope you like them!


This high-low snack can work just as easily for a movie snack as it can for a dinner party hors d'oeuvres. These crunchy little flavor bombs come out of the hot oil looking like hedgehogs with a shaggy brown coating of panko. Inside is a layer of tangy olive and then rosemary-and-dried chile scented goat cheese. They hold up well, so you can fry them up to an hour in advance; just keep them warm in a low oven. And chill some prosecco.

Serves 2 dozen

24 large green olives, pitted
1/2 cup goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, chopped fine
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup parmigiano reggiano, or similar
1 cup vegetable oil
parmigiano reggiano, for sprinkling
zest and juice from one lemon, for sprinkling

In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.

While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.

Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.

When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.

Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.  


Posted by bloodstasis at 19:15Comments(0)

2015年05月20日

Buttermilk-Streusel Coffee Cake



After baking a lot of coffee cakes, this was my favorite. Buttermilk gives the cake a light, tangy flavor, and there's enough streusel that you get some in every bite (a must)! I freeze leftover slices of the cake in a layer of plastic wrap followed by a layer of aluminum foil and reheat them in the microwave for unexpected coffee guests or snacktime emergencies calories app. - erinmcdowell

Makes one 9-inch bundt cake

For the streusel:

2/3 cup sugar
2/3 cup brown sugar
2/3 cup all-purpose flour
1 1/2 tablespoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 pinch salt
8 tablespoons (1 stick) unsalted butter, microwaved for 10 seconds

For the cake:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/4 cups buttermilk
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter, meted

Spray a 9-inch bundt pan with nonstick spray. Preheat the oven to 350° F.
To make the streusel, whisk the sugar, brown sugar reenex, flour, cinnamon, nutmeg, cloves, and salt in a medium bowl to combine. Cut the butter into 1-tablespoon pieces, then add it to the mixture and use your hands to mix it in until you've formed moist crumbs. Set aside.

To make the cake, mix the flour, baking powder, baking soda, and salt in a large bowl to combine. In a separate medium bowl, whisk the eggs, buttermilk, sugar, and melted butter to combine.

Add the egg mixture to the flour mixture Metro Ethernet Provider, and mix until fully combined.
Pour half of the batter into the prepared baking pan and top with half of the streusel. Pour the remaining batter on top, then finish with a sprinkling of the remaining streusel.

Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.  


Posted by bloodstasis at 12:23Comments(0)Dream beauty pro hard sell

2015年02月09日

How To Make Your Own Harissa (and Why You Should)



Harissa is all over the place in America these days, everywhere we turn there's the North African chili paste on menus and condiment lists and every cooking magazine you open. I find this extremely frustrating. After spending two years in Algiers Dream beauty pro hard sell, while I may not have learned much, I definitely learned about harissa. I learned that there is bad harissa and good harissa, and the reason the harissa craze in America is so frustrating is that most of the harissa in America is over-priced and mediocre.



I suppose I should be happy that people are actually learning about what harissa is in the first place, but it wouldn't be me if I didn't have higher standards than that. However, there is an easy cure to this problem, the problem of the $8 a jar sub-par harissa, and that is to make your own harissa! It is surprisingly easy and doesn't even necessitate a trip to a special grocery store.

Now, a bit of background, harissa is made in North Africa, primarily Tunisia, Algeria, and Morocco. Most connoisseurs will tell you that the Tunisians make the best harissa, Algerians the spiciest, and the Moroccan version is often simpler and milder. The primary principle of harissa is that it is an oil-based chile paste, basically all you need is oil + chiles for the most basic version. There are about as many recipes for harissa as there are cooks in North Africa or salsas in Mexico Dream beauty pro hard sell, there is even a famous version of harissa from southern Tunisia that involves rose petals. However, most harissas are based on a simple equation of chiles (fresh or dried), a few spices, salt, and oil. For a basic harissa, there's no need to add red bell peppers, fresh herbs, tomatoes or any other detractors.

My harissa recipe is based on my efforts to recreate the harissa from my favorite vendor in Algiers' Premier Mai market. While I can no longer buy a big bag of harissa from him, it's surprisingly easy to recreate at home, and we use it to top just about everything (eggs, pizza, grain salads, tagines, harissa-roasted potatoes).


Harissa
For the chile peppers you want thin red chile peppers about 3-5 inches in length, the best substitute I have found are chile de arbol and chile japones, available in most groceries. Generally, they should be very very spicy chiles. I strongly recommend wearing gloves when preparing the harissa, my hands burned for two days after making this, and the chiles were so strong I also sneezed a lot while handling the peppers. If it's not strong, than it's not really harissa. Despite all this Dream beauty pro hard sell, our harissa mellowed after two days of sitting, and was pleasantly strong but definitely not mouth-burning.

200 grams (7 ounces) dried red chile peppers, see headnote
3 cloves of garlic
1 teaspoon ground caraway (freshly toasted and ground is best, but it's not the end of the world if you use pre-ground)
1/2 teaspoon ground coriander seed
2 teaspoons salt, kosher salt or sea salt is best
1/2 cup olive oil, plus more for covering

1. Snip the ends of the peppers and shake out any seeds. Try to get all the seeds out of the peppers and then discard them, otherwise your harissa paste will be unbearably hot.
2. Heat a wide skillet to medium heat and add the dried peppers, allowing them to just warm up in the dry skillet, stirring them to distribute the heat. Do not allow the peppers to toast or brown!
3. Place the peppers in a bowl and cover with warm, but not boiling, water. Let the peppers soak for 20-30 minutes, pressing them down after the first five minutes to make sure they submerge in the liquid.
4. After the peppers have softened (they should be pretty soft but don't worry if there are still some firmer bits to the peppers), drain them, and then working in the sink, peel open the peppers to discard any remaining seeds. I run the peppers under running water to remove any remaining seeds. If you sneeze during this point, just remember to rinse off the affected pepper.
5. Transfer the peppers to a cutting board (preferably plastic, as wood will stain). With a knife, very finely chop the peppers, and continue going back over the peppers with your knife until you start getting an almost paste like mixture.
6. Scrape the peppers into a bowl. Press the garlic through a garlic press and add to the bowl. Add the caraway, coriander, and salt. Using the pestle from a mortar and pestle (or any large round thing you can use for smashing), smash the whole mixture together. Add half the olive oil and continue smashing with the pestle so that the oil starts to emulsify in the peppers. Add the remaining oil and continue smashing until you have a nice paste. Taste for seasoning.
7. Transfer the harissa to multiple small jars. Cover each jar with a little olive oil to cover. Harissa will keep about 1 month in the fridge, but be aware that it definitely will go bad. I like to keep small jars of harissa in the freezer, and just pull one out at a time when I need it.

  


Posted by bloodstasis at 13:29Comments(0)Hong Kong Macau Tour

2014年12月05日

Why Spain (Still) Rocks



The first in our series of seminars from the 2012 Hospice du Rhone gets into Spanish wine. It’s no secret that Spain is producing many of the world’s great wine made from Rhone varietals Hong Kong Macau Tour. Yet, it was another eye-opening experience to taste through this first seminar. Moderated by Steve Olson and joined by importer Eric Solomon who has pulled together some of the top winemakers in Spain including Loop HK: José Maria Vicente, of Casa Castillo in Jumilla; Daniel Jimenez-Landi, of Bodegas Jiménez-Landi in Méntrida; Bixente Ocafrain, of Bodegas Mas Alta in the Priorat; and Daphne Glorian-Solomon, of Clos Terrasses in the Priorat.

Join us as we hear first-hand about the geography and climate of this rugged country, and why it produces such compelling wines red wine.  


Posted by bloodstasis at 17:58Comments(0)Cloud Hosting

2014年11月07日

Peanut Butter Fudge Cake



Oh, peanut butter and chocolate, how I love you. Seriously, I never seem to get tired of that classic combination. I’ve used that famous duo in cookies, cheesecake, cake, brownies, pie, and more. And, I don’t plan on stopping any time soon.

If you follow my baking adventures, you know that I’m not much on pretty, elaborate desserts. I may make something like that occasionally, but my practical side says that simple is the way to go more often than not. I’m betting most of you are with me on that, too.

This cake is one of those lovely one-layer kind. It’s made very much like a Texas Sheet Cake, with some cooking on the stovetop for both the cake and the icing. The chocolate cake is moist and dense and just lovely. It has a nice, delicate chocolate flavor. That’s a good thing, because the icing is not even remotely subtle in the chocolate department Cloud Hosting.

The peanut butter filling couldn’t be simpler. It’s peanut butter. Seriously. Spread it on the cake while it’s still warm, and the peanut butter will make a lovely, tasty layer between the cake and the icing.


I love this kind of icing. It’s simple to make, so that’s always a plus. And, it’s so soft and gooey. It goes on the cake while it’s warm, and then it hardens and sets as it cools. It forms some kind of serious shield over the cake. Don’t be alarmed if the icing cracks and crinkles when you cut into it. That’s just the nature of this kind of icing. If it bothers you, that’s why some very smart person invented garnishes. Maybe some chopped peanut butter cups?

This cake is what’s known as a crowd-pleaser. First of all, it makes enough for a crowd. Secondly, it’s chocolate and peanut butter, so what’s not to like Payroll Outsourcing Services?

As is always the case when chocolate is the center of attention, be sure to use a good quality cocoa powder for the best results. I used one of my favorites, Scharffen Berger unsweetened natural cocoa powder.

I made this cake to help out my blogging friend Erin of The Spiffy Cookie. She is finishing up her dissertation and asked for a little help from some fellow food bloggers.  


Posted by bloodstasis at 18:26Comments(0)Next Generation Firewall

2014年10月27日

Beat the Heat ….



… with this fantastic summer Nectarine Iced Tea , followed by my White Chocolate and Blueberry Mousse. If you are wondering why these 2 random choices for my blog post … well honestly, I’ve been lazy, unmotivated and just out of the blogging mojo lately, and facebook is hogging up all my other free time Handmade accessories… That also explains why i haven’t been visiting your blogs and i sincerely apologize for that. I promise i’ll be back in action soon … meanwhile here are these 2 treats from my folder …. recipes will be up sometime in the near future … frankly … cuz i haven’t measured these yet … u know … how you all make things just by the measure of the hand Next Generation Firewall… well just like that :P ….


  


Posted by bloodstasis at 16:38Comments(0)Jewelry hong kong

2014年10月21日

Pan Fried Snapper in Goan Marinade & Lemon Rice



Some days don’t you wish you could take off from your hectic work schedules and spend a leisurely day, basking in the sun, stretch your legs out, or lie down on a pristine and serene beach. Smell the ocean, and hear the waves crash, saunter barefoot on a sandy shoreline or dip your toes in cold water. The smell of the salty sea and mouth watering barbecued seafood is what I’m talking about. I’m thinking of beaches in Europe – experience Spain or perhaps a little getaway to Goa in our very own India. A land blessed with splendid scenic beauty, beautiful rivers and lakes, golden beaches and above all that irreplaceable Goan cuisine. Beautiful dishes of Hindu origin, four hundred years of Portuguese colonialism and modern techniques.

The Portuguese actually did a lot for us, in terms of introducing us to new fruits, vegetables, herbs and spices.They gave us potatoes, tomatoes, pineapples, guavas, cashews, papayas, passion fruit, pumpkins, aubergines, cilantro(coriander) and the much loved red chilli. The Portuguese bought goods to India mainly for their own consumption, trade and as a part of their culture. From the routes they discovered, they collected and brought over a host of plants an roots producing luscious fruits and vegetables never heard or seen before. In turn they took from here fruit bearing plants such as mangoes, coconuts and spices to places far as Brazil. And this became the famous spice trade, which enriched the culinary art and economy of various regions. This cross trade had more benefits too. Recipes from different countries were prepared in Goa. Initially with the produce they carried into India from their travels, but also when the stocks were exhausted, they substituted them with local fresh produce, and hence new Goan dishes were created. And so the spices and fruits that came from various parts of the world had a big impact on the eating habits of the Goans, providing them with a rich cuisine, which is a mixture of the east and west.

Goan cooking generally involves liberal amounts of spices, giving the dishes a strange taste and distinctive aroma. The most commonly used spices included cumin, coriander, chillis garlic, vinegar and turmeric. Their food is simple and most of the dishes are chilli hot, spicy and pungent. And goan food is never complete without fish. This marinade is just perfect to make at home, and enjoy the Goan experience. I’ve used Red Snapper Fillets but feel free to use any fish that you like, which is firm and less boney. Can serve it with plain steamed rice, but I think it goes wonderfully with Lemon Rice.

This recipe is always a winner whenever I’ve served it. Try it with prawns or any seafood of choice. I’m updating my dining room furniture this week, so I’m planning to make this fish again this coming weekend and invite some friends over. Prefect dish to compliment my new furniture celebration.

Ingredients

For the Marinade

5 tbsp white vinegar

7-8 dried red chillis deseeded and soaked

4-5 whole black peppercorns

2 tsp jeera seeds

3 tbsp chopped garlic

½ tsp sugar

1 tbsp whole dhanya seeds (whole corriander)

½ tsp turmeric

Salt to taste

2 fish fillets with skin on one side (Red Snapper,Kingfish,Rawas – any firm fish with chunky boneless meat )

For the lemon rice

1 cup basmati rice

1 large red onion chopped

1 tsp mustard seeds

1 green chilli chopped

2 twigs of curry leaves

½ tsp turmeric

Juice of 1 lime

Salt to taste

1 tbsp oil

Handful of chopped corriander

For the fish marinade, blend together all the spices in a chutney grinder, till it forms a smooth paste. Massage it on to the fish and leave for about an hour. For the Lemon Rice, you could use left over rice if you have any or just steam some in salted water and drain. Take a frying pan, and heat the oil, still smoking hot. Add the mustard seeds and when they begin to splutter, add the curry leaves and then the onions. Fry for about 2 minutes and add the rice. Sprinkle the salt n turmeric and mix well. Splash some water for all of it to come together and fry for about 5 minutes more on medium flame. Turn off the heat now, add the lemon juice and coriander and mix well.

For the fish, simply pan fry first with skin side down. When its done and crispy on one side, flip over cook and then serve on a bed of hot lemon rice.  


Posted by bloodstasis at 16:27Comments(0)