Masks for eyes (Part 2)

October 6th, 2007 by webmaster

Olive mask
Impregnate thin layer of cotton wool with warmed up olive oil, put it on eyes, and put paper and towel above it.
Banana mask
Mash carefully mature of banana, add a teaspoon of milk and put it on the skin under the eyes.
Oat mask
Mix 2 tablespoons of oat flakes with 3-4 table spoons of sour cream or milk. Before application allow it to bulk up.
Barmy mask
Mash 20 grams of yeast with the table spoon of milk and the table spoon of vegetable oil.
Peach mask
Mash one peach and add a teaspoon of sour cream or vegetable oil (it is possible to add starch).
Nut cream mask
Mix 25 grams of margarine or butter with 1-2 kernels of a walnut, add 1 table spoon of citric (cranberry, garnet or cowberry) juice.

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Masks for eyes (Part 1)

October 4th, 2007 by webmaster

Potato mask
Grater carefully washed up, dried up potato. Take 2 spoons of this mixture and put it on gauze and put under the eyes for 10-15 minutes. After removal of a mask put a cream with vitamins A and Е in a direction from nose bridge on a lower eyelid to temples. The masks are recommended to be done 2 times a day - in the morning and in the evening.
Parsley mask
Cut finely 10 grams of parsleys and pound with 20 grams of margarine or butter. A cream should be put on a damp skin after washing in the morning. It is also possible to take leaves and stalks of parsley and to prepare one more mask. 1 tea spoon of grasses should be mixed with 2 tea spoons of sour creams. A mask should be put for 15-20 minutes on blepharons. After the removal of mask by cold water, put a cream on the skin.
Cottage cheese mask
Mix 2 table spoons of cottage cheese with a teaspoon of honey, add one table spoon of milk, cream or several drops of olive oil.
Orange mask
Pound a yolk and add the table spoon of olive oil, juice of half of orange and a teaspoon of honey.

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Mille et Une Figue - Nez a Nez

October 3rd, 2007 by webmaster

Do you love figs? Do you like these green or violet fruits with fleshy and granular red pulp, sweet and fragrant… And leaves, they are unusually thick and smelling fragrant juice, on a legend they covered Adam and Eve’s nakedness in Paradise garden …
French selective brand Nez A Nez, created in 2005 by Christa Patout, has made two fig aromas at once: man’s Figues et Garcons and female Mille et Une Figues. Mille et Une Figues throws the bridge from hot summer in gloomy autumn.
Mille et Une Figues may be associated with a pearl of the Arabian night; in a reality aroma starts to sound as inexpensive shampoo or a shower gel with apple smell. This aroma is fresh and sourish, it reminds citruses, but, basically, it brings freshness of summer morning and calmness of autumn evening. It seems like it is transparent and overfilled with a new-mown force by a grass and aromatic hints as Comme des Garcons #3. Perhaps, it is even too fresh.
In aspiration to make aroma of fig leaves realistic, perfumers have a little stepped over a side between natural and chemically-artificial. Just a little - but it was enough for destruction of harmony and possible tearing away.
Hardly later, aroma becomes warmer, tropical and gets shows the flower-oily nature. Coctail smack of coconut pulp and a hint on a tuberose. Later figs do not smell any more and it becomes usual feel-good aroma on a modern fashion. Vanilla and synthetic amber bring their individual note.
Nez A Nez - this is a real September and warm October aroma. It is especially actual in those situations, when it is unessential to you to use perfume for any especial purposes.
Resume: for those who wishes to seem more beautiful, more coldly and is more skilled.
Mille et Une Figue (Nez a Nez, 2005): almonds, leaves of fig; the Fig, a coco, a tuberose; amber, vanilla.

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Black list of inexcusable man’s style mistakes

October 2nd, 2007 by webmaster

Both men and women make mistakes in the fashionable world. But there are also such mistakes, which could be made only by men! Only they, our knights, with their charming innocence in questions of a fashion are capable to make laugh the whole legion of stylists.
T-shirt without cuff links means the same as James Bond without lady. Yes, cuff links have really become unessential. Nevertheless shirts with so-called French cuffs, that are having apertures for cuff links, still rush with cuff links, and anybody did not cancel this rule. Nevertheless some Hollywood stars have been noticed in French shirts without cuff links. In a word, cuffs are very important! Especially they are good and pertinent at business meeting, as it will allow everyone to understand that their owner is a gentleman with concept about style.
Self-made suit?! It is not good idea - to buy trousers and jackets separately from each other, and then to try to combine them. Even if you have black jacket and black trousers, its not the fact, that they will suit each other. The material, style and breed play an important role here. A woolen jacket and polyester trousers (and on the contrary) -is an apogee of bad taste…
Hairdress. Be careful with styling gel… No girl will want to touch such hair. The increase in quantity of gel or mousse does not raise its efficiency! Besides, such cosmetic attacks are not useful for hair. The most awful is to go too far in wax or “toffee” as it will make your hair look greasy. If nothing turns out despite of all diligence, ask the small master-class for the hairdresser: let him, eventually, open the secrets of attractive hairdresser!

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Almonds will help to look younger

October 1st, 2007 by webmaster

It is known, that almonds contain many useful substances, including vitamin E, monononsaturated fats, polynonsaturated fats, arginine, kalium and fat. And a peel has a lot of useful elements - these are, for example, flavoproteins, which protect cells from oxidation and inflammations.
So, if you eat almonds with a peel, it is a good preventive maintenance of cardiovascular system diseases (especially if also you take vitamins E and C).
Advantage: if you take 31 milligram of flavoproteins a day, you can look at least on 3,2 years younger than you really are.

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