sábado, 24 de junio de 2017
5 marcas (asequibles) para conseguir el 'chic francés' en verano
¿Son compatibles ética y estética? El Instagram de la reina Rania abre el debate
Rihanna apela a líderes mundiales por Twitter por los niños que no van a la escuela
Ivanka Trump tendrá que acudir a declarar a los tribunales
El Verano del Amor a través de los ojos de Ali MacGraw
El traje de chaqueta del verano tiene forma de pijama. Fdo. Gigi Hadid
J. Lo pone en su sitio a los ‘haters’ que la acusaban de retocar sus abdominales
viernes, 23 de junio de 2017
Kim y Kanye han diseñado el perfecto zapato de verano para los más pequeños
Primark: Accesorios y Zapatos Otoño 2017
Primark: Accesorios y Zapatos Otoño 2017
La firma de moda Primark presentó hace unos días su nueva colección y campaña de zapatos y accesorios para la próxima temporada Otoño-Invierno 2017 que aquí hemos recopilado.
En esta nueva campaña de la firma de moda vemos muchísima influencia de firmas como Gucci, Miu Miu y Dior, tanto en bolsos como en zapatos para mujer.
Sin duda alguna que la firma apuesta por los estampados y los jacquard en calzado tanto botines de puntas afiladas como en sandalias chunky que se llenas de flores y que me encantan! Una tendencia que entra con fuerza para este próximo Otoño 2017.
Aquí tienes sus tendencias en zapatos para este verano 2017:
Los bolsos, las bandoleras y los clutch de Primark de llenan de glitter para las noches más glamurosas mientras que las bailarinas siguen la estela de Miu Miu con lazadas de estampado Vichy y pedrería. Los botines metalizados siguen presentes para la próxima temporada en color rosa.
http://ift.tt/2tXiHaP June 23, 2017 at 06:30PM
Conoce Markarian, la última apuesta de Emily Ratajkowski
Editorial de moda Inspiración: Cuba
Editorial de moda Inspiración: Cuba
Y hoy te traemos una editorial de moda que nos ha encantado gracias a la edición de la revista Vogue en Taiwan en su último número para este mes de junio 2017.
La editorial de moda toma como fuente de inspiración la isla de Cuba, concretamente la preciosa ciudad de la Habana donde vemos a la modelo Anais Pouliot en looks llenos de color para este verano 2017.
Cabe recordar que fue Karl Lagerfled el que inició esta inspiración en la isla de Cuba en su desfile en la Habana para este verano 2017 que puedes ver aquí:
Y la posterior campaña aquí:
La campaña ha sido retratada por el fotógrafo Enrique Vega donde la modelo franco-canadiense posa con prendas de firmas como Burberry, Chanel, Gucci y Miu Miu, entre otras.
La modelo posa rodeada de autóctonos de la isla luciendo sus coloridas y maravillosas vestimentas que han inspirado este nueva editorial de moda y la colección de Chanel. La estilista Stacey Cunningham es la autora de los looks mientras que Victor Noble ha sido el encargado del maquillaje.
http://ift.tt/2sZEK3z June 23, 2017 at 05:19PM
El último capítulo de 'Orange is the New Black' lo escribe (y lo viste) Bella Hadid
El bañador (o biquini) que buscabas está aquí: Gran Canaria Moda Cálida
Manolo Blahnik, Rihanna y Swarovski
Manolo Blahnik, Rihanna y Swarovski
La cantante y artista Rihanna ha colaborado por tercera vez con el diseñador de zapatos Manolo Blahnik en una nueva colección con mucho glamour para este verano 2017 y que estará a la venta el próximo mes de julio 2017 en tiendas seleccionadas.
La nueva colección “So Stoned” comprende una edición limitada de cuatro modelos de sandalias transparentes donde destacan los cristales de Swarovski que le otorgan toda la personalidad. Los cuatro nuevos modelos ideados por la cantante y su equipo son Poison Ivy, Bajan Princess, Purple Chalice y Spice. Aquí te mostramos los clásicos salones atemporales del diseñador que nunca pasan de moda y que lo hicieron muy popular.
Aquí te dejamos con las impresionantes imágenes de campaña donde la cantante luce espectacular pese a las críticas en la red por su reciente aumento de peso.
http://ift.tt/2t3znRm June 23, 2017 at 03:06PM
10 películas para amar el verano
El motivo del reencuentro entre Kate Moss y Mario Sorrenti era este
Ya se barajan nombres para los mellizos de Beyoncé y Jay-Z
Las otras ‘it girls’
Las puertas de la revista más mítica de la moda están abiertas: así es el curso ‘Cuatro semanas en Vogue’
La moda se llena de orgullo: 10 compras con los colores del arcoíris
Looks en los que los accesorios no son accesorios
Vestirse como una auténtica 'gilrboss'
Balenciaga ha creado la ‘bolsa de papel’ más cara del mundo y ya se ha agotado
Antes que ángel de Victoria's Secret, Josephine Skriver fue... un bebé arcoíris
4 looks para vestir de traje sin que sea (literalmente) de chaqueta
Sí, Emma Watson también aplica el truco de estilismo que usas para llevar tus vestidos especiales
Poco maquillaje, boca potente: la "idea Marilyn"
jueves, 22 de junio de 2017
'Baby blue', 'podwer blue'... Con estos looks, ¿quién dijo 'millennial pink'?
El romance secreto de la saga 'Harry Potter' que nadie conocía
¿Los deportes 'quemacalorías' provocan descolgamiento pélvico?
Todas las veces que hemos querido los vestidos estivales de Kate Bosworth
El verano ya llegó, y con él, las rebajas
14 tendencias de boda que debes evitar a toda costa (según los expertos)
Mean Ol’ Schoolmarm: “Diffuse” or “Defuse” by PW Fun & Learning
The Mean Ol’ Schoolmarm has been on quite a sabbatical, but she hasn’t forgotten you all! For today, we won’t focus on the colloquial alternative of that sentence closure, but rather on a common confusion between two homonyms.
This Mean Ol’ Schoolmarm moment is….
Diffuse vs Defuse (verbs)
Diffuse |di ‘fjüz|: spread out over a wide area. “Having a team leader for every grade level helped to diffuse authority in the school and empower teachers.”
Defuse |dē ‘fjüz|: to smooth out tensions. “The brothers hadn’t spoken for over 2 weeks until their mother stepped in to defuse the situation.”
Diffuse can also be applied to a substance dispersing into a liquid or the air – such as perfume or tea. Defuse can be applied to disarming a bomb, in addition to reducing danger of any kind.
Correct: The manager called a meeting to help the co-workers to defuse the tension they had over sharing an office.
Incorrect: The father showed his children how pouring a teaspoon of chlorine into the swimming pool caused it to quickly defuse and disappear.
In Closing
Diffuse = to disperse; spread out over a large area
Defuse = to calm a hostile or dangerous situation
Until next time,
The Mean Ol’ Schoolmarm
Mean Ol’ Schoolmarm: “Diffuse” or “Defuse” by PW Fun & Learning
The Mean Ol’ Schoolmarm has been on quite a sabbatical, but she hasn’t forgotten you all! For today, we won’t focus on the colloquial alternative of that sentence closure, but rather on a common confusion between two homonyms.
This Mean Ol’ Schoolmarm moment is….
Diffuse vs Defuse (verbs)
Diffuse |di ‘fjüz|: spread out over a wide area. “Having a team leader for every grade level helped to diffuse authority in the school and empower teachers.”
Defuse |dē ‘fjüz|: to smooth out tensions. “The brothers hadn’t spoken for over 2 weeks until their mother stepped in to defuse the situation.”
Diffuse can also be applied to a substance dispersing into a liquid or the air – such as perfume or tea. Defuse can be applied to disarming a bomb, in addition to reducing danger of any kind.
Correct: The manager called a meeting to help the co-workers to defuse the tension they had over sharing an office.
Incorrect: The father showed his children how pouring a teaspoon of chlorine into the swimming pool caused it to quickly defuse and disappear.
In Closing
Diffuse = to disperse; spread out over a large area
Defuse = to calm a hostile or dangerous situation
Until next time,
The Mean Ol’ Schoolmarm
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¿Cuánto mide la pirámide de copas más grande del mundo? Moët tiene la respuesta
Numa: un italiano que no es como los demás
Vestir en verano, como Nicky Hilton. O cómo llevarle la contraria a Paris en materia de moda
Four $300 PW Collection Shopping Sprees! by Ree
Today, because summer is underway, because the Oklahoma sun is shining, and because I love ya, I’m giving away four $300 Walmart gift cards, which can be used to pick up some of your favorite pieces in the Pioneer Woman Collection, either online or in stores!
This has been my favorite collection thus far, and lemme show ya why.
Love this pattern. Bright yellow, cute dots, so much fun.
A new ruffled pie plate. I’ll make pie every day with this around.
And a set of serving/salad bowls. How pretty.
Bright, happy colors. Beautiful patterns. Absolutely loveliness. They’ll make you smile!
To enter, complete the giveaway box below and submit. Four winners will be selected at random and announced Friday morning at 9 central time.
Here’s where you can browse the PW collection:
The Pioneer Woman Collection at Walmart
Four $300 PW Collection Shopping Sprees! by Ree
Today, because summer is underway, because the Oklahoma sun is shining, and because I love ya, I’m giving away four $300 Walmart gift cards, which can be used to pick up some of your favorite pieces in the Pioneer Woman Collection, either online or in stores!
This has been my favorite collection thus far, and lemme show ya why.
Love this pattern. Bright yellow, cute dots, so much fun.
A new ruffled pie plate. I’ll make pie every day with this around.
And a set of serving/salad bowls. How pretty.
Bright, happy colors. Beautiful patterns. Absolutely loveliness. They’ll make you smile!
To enter, complete the giveaway box below and submit. Four winners will be selected at random and announced Friday morning at 9 central time.
Here’s where you can browse the PW collection:
The Pioneer Woman Collection at Walmart
http://ift.tt/2rFUeXb
Palomo Spain y las cosas del querer
Quédate con este nombre: Brisa Fenoy o la cantante que consigue el equilibrio perfecto entre música y estética
Looks en los que los accesorios no son accesorios
El cambio de look que Sophie Turner ansía (para cuando acabe “el invierno”)
ARRÉGLATE CONMIGO: Cita con mi chico
Para hoy os traigo un arréglate conmigo en el que me maquillo, me peino y me visto para una cena […]
La entrada ARRÉGLATE CONMIGO: Cita con mi chico aparece primero en Aishawari.com.
http://ift.tt/2rG1zpi June 22, 2017 at 11:48AM¿Y si tú hubieras podido elegir el final de Titanic?
¿Por qué la moda unisex es, básicamente, una mujer vestida de hombre?
Licencia para seducir. Vestir de traje pero sin que sea de chaqueta
5 citas de Meryl Streep con las que celebrar su cumpleaños
Garlic 101 by Erica
Garlic packs in a lot of flavor for such a little ingredient. It can instantly elevate a dish from bland to fab.
Let’s take a closer look.
Garlic is of the allium (onion) family, so it’s related to chives, green onions, leeks, shallots, etc.
Nutrition:
Garlic contains small amounts of several vitamins and minerals. But you’d have to eat a CUP of garlic to get about 70% of your daily value of Vitamin C. The bigger health benefit of garlic comes from its antioxidants and sulfur compounds. Studies have shown that these elements in garlic can fight cancer, high blood pressure, diabetes, colds, and more!
Taste:
Garlic has a distinct flavor. When it’s raw, it definitely has a bite to it—almost spicy. When cooked, it mellows out but it retains that signature flavor. When roasted, it becomes almost sweet.
Season:
Garlic is harvested anywhere from spring to fall, depending on where and when it is grown. Here in northern Minnesota, it’s mostly planted in the fall and harvested the following summer. It’s available fresh at the grocery store year-round.
Selecting:
Make sure to choose garlic that is completely intact (you don’t want it broken open), has most of the outside paper still intact, and doesn’t look dried out or mushy.
Storing:
- Store garlic bulbs in a cool, dark place. I simply put mine in a small bowl in a cupboard.
- You can also store chopped garlic in the refrigerator in an airtight container. Or you can cover with oil (I like to use avocado oil). But make sure to use up within 5 days to avoid bacterial growth. And DO NOT store garlic in oil at room temperature.
- You could also peel whole cloves, place them in a jar, cover with vinegar or wine, and store tightly covered in the refrigerator for several months. Of course, the garlic will take on the flavor of the vinegar or wine.
- For longer storage, you can also freeze garlic! Just be aware that this can change the texture and flavor.
Preparing:
If you’ve never prepared garlic at home, it can be a bit confusing as to how to get at it. Let me walk you through the steps and show you my favorite way of mincing it!
There are several different gadgets that you can use to mince your garlic.
I own a garlic twist which is super handy if garlic is the only vegetable that you need to chop and you don’t feel like dirtying up a cutting board. But it’s hard to get every last piece of garlic out of it, so you end up wasting a little each time.
You can also grate the garlic using a zester. But it’s hard to grate the entire clove of garlic without nearly grating your fingers as well.
You can also purchase a garlic press, which is less wasteful than the garlic twist. But it’s kind of a pain to clean.
My personal favorite way of mincing garlic is with a sharp knife and a cutting board. Let me show you how!
First of all, break as many cloves as you need off of the main bulb. Next, lay the clove on your cutting board, place a big ol’ knife on top, and use the palm of your hand to crush the clove. You want to really smash it flat. This will help with the next few steps.
Smashing garlic makes it so much easier for you to peel off the papers (which you don’t want to eat).
Slice off the hard end where the clove was attached to the bulb.
Cut the garlic into thin strips the long way. Do you see now why you smashed it so flat earlier?
Arrange the thin, long slices so they’re all going the same way.
Dice them into small pieces by chopping the slices perpendicular to the cuts you just made. Consider this just a rough chop to get them into the basic shape you need. Make sure to clean any garlic off of the knife blade.
Now, go to town by rocking the knife back and forth over the garlic pieces until they are very finely chopped. You may need to clean pieces of garlic off of the knife blade periodically so that all of the pieces get a chance to get chopped (careful not to cut yourself!).
Now you have finely minced garlic! I know the steps sound involved, but once you do it a few times, it becomes second nature. And you don’t have to dirty up an extra tool!
I will definitely still use my garlic twist (I love it!), and I may purchase a garlic press some day. But when I’m prepping a lot of veggies and already have my knife and cutting board out, this is my preferred method.
Roasting:
Roasting garlic is a magical thing. It turns the cloves all soft and mild and spreadable. So good on buttered toast.
Here’s how to roast it. Slice off the top of the bulb of garlic. Drizzle on some olive oil and sprinkle on some salt and pepper.
Wrap the bulb in parchment paper and tie with a piece of baker’s twine. You can also wrap the bulb in aluminum foil instead of parchment if you prefer.
Bake in a 400ºF oven for about 45 minutes to 1 hour, or until the cloves are buttery and smooshy.
Cooking:
One of the most commonly used method for cooking garlic is sautéing. When you sauté it, you need to be careful because it can burn easily. It really only takes about 30 seconds to 2 minutes (depending on how hot your pan is) to cook minced garlic. Make sure you add it to the pan last when making a stir-fry. Or, add it in with the flour when making a roux. For making a soup or sauce, add it 2 minutes before all of the other vegetables are done cooking, then add in your liquid ingredients.
Using:
Garlic can be used in a wide variety of dishes. It’s employed heavily in many different cuisines, including Indian, Korean, Middle Eastern, and Greek. I love it in pastas, pizza, fried rice, salad dressing, garlic toast … the list goes on and on!
Also, it’s perfectly fine to use your garlic if it starts to sprout. But it can be an indication that it’s getting older!
What are YOUR favorite ways to use garlic? Give us some inspiration in the comments below!
References: Nutrition Data, Authority Nutrition, Dr. Axe, BBC Good Food, University of California, and A Way to Garden.
Garlic 101 by Erica
Garlic packs in a lot of flavor for such a little ingredient. It can instantly elevate a dish from bland to fab.
Let’s take a closer look.
Garlic is of the allium (onion) family, so it’s related to chives, green onions, leeks, shallots, etc.
Nutrition:
Garlic contains small amounts of several vitamins and minerals. But you’d have to eat a CUP of garlic to get about 70% of your daily value of Vitamin C. The bigger health benefit of garlic comes from its antioxidants and sulfur compounds. Studies have shown that these elements in garlic can fight cancer, high blood pressure, diabetes, colds, and more!
Taste:
Garlic has a distinct flavor. When it’s raw, it definitely has a bite to it—almost spicy. When cooked, it mellows out but it retains that signature flavor. When roasted, it becomes almost sweet.
Season:
Garlic is harvested anywhere from spring to fall, depending on where and when it is grown. Here in northern Minnesota, it’s mostly planted in the fall and harvested the following summer. It’s available fresh at the grocery store year-round.
Selecting:
Make sure to choose garlic that is completely intact (you don’t want it broken open), has most of the outside paper still intact, and doesn’t look dried out or mushy.
Storing:
- Store garlic bulbs in a cool, dark place. I simply put mine in a small bowl in a cupboard.
- You can also store chopped garlic in the refrigerator in an airtight container. Or you can cover with oil (I like to use avocado oil). But make sure to use up within 5 days to avoid bacterial growth. And DO NOT store garlic in oil at room temperature.
- You could also peel whole cloves, place them in a jar, cover with vinegar or wine, and store tightly covered in the refrigerator for several months. Of course, the garlic will take on the flavor of the vinegar or wine.
- For longer storage, you can also freeze garlic! Just be aware that this can change the texture and flavor.
Preparing:
If you’ve never prepared garlic at home, it can be a bit confusing as to how to get at it. Let me walk you through the steps and show you my favorite way of mincing it!
There are several different gadgets that you can use to mince your garlic.
I own a garlic twist which is super handy if garlic is the only vegetable that you need to chop and you don’t feel like dirtying up a cutting board. But it’s hard to get every last piece of garlic out of it, so you end up wasting a little each time.
You can also grate the garlic using a zester. But it’s hard to grate the entire clove of garlic without nearly grating your fingers as well.
You can also purchase a garlic press, which is less wasteful than the garlic twist. But it’s kind of a pain to clean.
My personal favorite way of mincing garlic is with a sharp knife and a cutting board. Let me show you how!
First of all, break as many cloves as you need off of the main bulb. Next, lay the clove on your cutting board, place a big ol’ knife on top, and use the palm of your hand to crush the clove. You want to really smash it flat. This will help with the next few steps.
Smashing garlic makes it so much easier for you to peel off the papers (which you don’t want to eat).
Slice off the hard end where the clove was attached to the bulb.
Cut the garlic into thin strips the long way. Do you see now why you smashed it so flat earlier?
Arrange the thin, long slices so they’re all going the same way.
Dice them into small pieces by chopping the slices perpendicular to the cuts you just made. Consider this just a rough chop to get them into the basic shape you need. Make sure to clean any garlic off of the knife blade.
Now, go to town by rocking the knife back and forth over the garlic pieces until they are very finely chopped. You may need to clean pieces of garlic off of the knife blade periodically so that all of the pieces get a chance to get chopped (careful not to cut yourself!).
Now you have finely minced garlic! I know the steps sound involved, but once you do it a few times, it becomes second nature. And you don’t have to dirty up an extra tool!
I will definitely still use my garlic twist (I love it!), and I may purchase a garlic press some day. But when I’m prepping a lot of veggies and already have my knife and cutting board out, this is my preferred method.
Roasting:
Roasting garlic is a magical thing. It turns the cloves all soft and mild and spreadable. So good on buttered toast.
Here’s how to roast it. Slice off the top of the bulb of garlic. Drizzle on some olive oil and sprinkle on some salt and pepper.
Wrap the bulb in parchment paper and tie with a piece of baker’s twine. You can also wrap the bulb in aluminum foil instead of parchment if you prefer.
Bake in a 400ºF oven for about 45 minutes to 1 hour, or until the cloves are buttery and smooshy.
Cooking:
One of the most commonly used method for cooking garlic is sautéing. When you sauté it, you need to be careful because it can burn easily. It really only takes about 30 seconds to 2 minutes (depending on how hot your pan is) to cook minced garlic. Make sure you add it to the pan last when making a stir-fry. Or, add it in with the flour when making a roux. For making a soup or sauce, add it 2 minutes before all of the other vegetables are done cooking, then add in your liquid ingredients.
Using:
Garlic can be used in a wide variety of dishes. It’s employed heavily in many different cuisines, including Indian, Korean, Middle Eastern, and Greek. I love it in pastas, pizza, fried rice, salad dressing, garlic toast … the list goes on and on!
Also, it’s perfectly fine to use your garlic if it starts to sprout. But it can be an indication that it’s getting older!
What are YOUR favorite ways to use garlic? Give us some inspiration in the comments below!
References: Nutrition Data, Authority Nutrition, Dr. Axe, BBC Good Food, University of California, and A Way to Garden.
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