ASIAN MAKE UP TIPS

četvrtak, 20.10.2011.

ASIAN MAKE UP TIPS. ASIAN MAKE


Asian make up tips. Makeup r. Best make up remover wipes.



Asian Make Up Tips





asian make up tips






    make up
  • constitution: the way in which someone or something is composed

  • The combination of qualities that form a person's temperament

  • constitute: form or compose; "This money is my only income"; "The stone wall was the backdrop for the performance"; "These constitute my entire belonging"; "The children made up the chorus"; "This sum represents my entire income for a year"; "These few men comprise his entire army"

  • makeup: an event that is substituted for a previously cancelled event; "he missed the test and had to take a makeup"; "the two teams played a makeup one week later"

  • Cosmetics such as lipstick or powder applied to the face, used to enhance or alter the appearance

  • The composition or constitution of something





    asian
  • a native or inhabitant of Asia

  • of or relating to or characteristic of Asia or the peoples of Asia or their languages or culture; "Asian countries"

  • A native of Asia or a person of Asian descent

  • (asia) the largest continent with 60% of the earth's population; it is joined to Europe on the west to form Eurasia; it is the site of some of the world's earliest civilizations





    tips
  • Give (someone) a sum of money as a way of rewarding them for their services

  • (tip) cause to tilt; "tip the screen upward"

  • (tip) gratuity: a relatively small amount of money given for services rendered (as by a waiter)

  • Predict as likely to win or achieve something

  • (tip) the extreme end of something; especially something pointed











Lunch




Lunch





The Asian elephant, Elephas maximus, is smaller than the African. It has smaller ears, and typically, only the males have large external tusks.
The world population of Asian elephants—also called Indian elephants—is estimated to be around 60,000, about a tenth of the number of African elephants. More precisely, it is estimated that there are between 38,000 and 53,000 wild elephants and between 14,500 and 15,300 domesticated elephants in Asia, with perhaps another 1,000 scattered around zoos in the rest of the world.[31] The Asian elephants' decline has possibly been more gradual than the African and caused primarily by poaching and habitat destruction by human encroachment.

Several subspecies of Elephas maximus have been identified, using morphometric data and molecular markers. Elephas maximus maximus (Sri Lankan elephant) is found only on the island of Sri Lanka. It is the largest of the Asians. There are an estimated 3,000–4,500 members of this subspecies left today in the wild, although no accurate census has been carried out recently. Large males can weigh upward to 5,400 kg (12,000 lb) and stand over 3.4 m (11 ft) tall. Sri Lankan males have very large cranial bulges, and both sexes have more areas of depigmentation than other Asians. Typically, their ears, face, trunk, and belly have large concentrations of pink-speckled skin. There is an orphanage for elephants in Pinnawala, Sri Lanka, which plays a large role in protecting the Sri Lankan elephant from extinction.

Elephas maximus indicus (Indian elephant) makes up the bulk of the Asian elephant population. Numbering approximately 36,000, these elephants are lighter grey in colour, with depigmentation only on the ears and trunk. Large males will ordinarily weigh only about 5,000 kg (11,000 lb), but are as tall as the Sri Lankan. The mainland Asian can be found in 11 Asian countries, from India to Indonesia. They prefer forested areas and transitional zones, between forests and grasslands, where greater food variety is available.

The Sumatran elephant, Elephas maximus sumatranus, found only on Sumatra, is smaller than the Indian elephant. Population estimates for this group range from 2,100 to 3,000 individuals. It is very light grey in colour and has less depigmentation than the other Asians, with pink spots only on the ears. Mature Sumatrans will usually only measure 1.7–2.6 m (5.6–8.5 ft) at the shoulder and weigh less than 3,000 kg (6,600 lb). It is considerably smaller than its other Asian (and African) cousins and exists only on the island of Sumatra, usually in forested regions and partially wooded habitats.

In 2003, a further subspecies was identified on Borneo. Named the Borneo pygmy elephant, it is smaller and tamer than any other Asian elephants. It also has relatively larger ears, longer tail and straighter tusks.

The proboscis, or trunk, is a fusion of the nose and upper lip, elongated and specialized to become the elephant's most important and versatile appendage. African elephants are equipped with two fingerlike projections at the tip of their trunk, while Asians have only one. The elephant's trunk is sensitive enough to pick up a single blade of grass, yet strong enough to rip the branches off a tree.

Most herbivores (plant eaters, like the elephant) possess teeth adapted for cutting and tearing off plant materials. However, except for the very young or infirm, elephants always use their trunks to tear up their food and then place it in their mouths. They will graze on grass or reach up into trees to grasp leaves, fruit, or entire branches. If the desired food item is too high up, the elephant will wrap its trunk around the tree or branch and shake its food loose or sometimes simply knock the tree down altogether.

The trunk is also used for drinking. Elephants suck water up into the trunk—up to 14 litres (15 quarts) at a time—and then blow it into their mouths. Elephants also suck up water to spray on their bodies during bathing. On top of this watery coating, the animals will then spray dirt and mud, which dries and acts as a protective sunscreen. When swimming, the trunk makes an excellent snorkel.[32][33]

This appendage also plays a key role in many social interactions. Familiar elephants will greet each other by entwining their trunks, much like a handshake. They also use them while play-wrestling, caressing during courtship and mother-child interactions, and for dominance displays; a raised trunk can be a warning or threat, while a lowered trunk can be a sign of submission. Elephants can defend themselves very well by flailing their trunks at unwanted intruders or by grasping and flinging them.

An elephant also relies on its trunk for its highly developed sense of smell. By raising the trunk up in the air and swiveling it from side to side, like a periscope, it can determine the location of friends, enemies, and food sources.[citation needed]

Some elephants have been afflicted by floppy trunk syndrome.

The tusks of an











Masu East




Masu East





Restaurant Review of Masu East: Portland, Oregon


Starter: Veggie Tempura

Beverages: Blueberry Margarita, Next Pino Noir (glass)

Main Dishes: Chefs Choice Sashimi Bowl, Pan Seared Wild Alaska Salmon

Dessert: Azuki paste stuffed filo dough pastry with sweet potato sorbet and black raspberry preserve sauce/pear and organic honey. That was a mouthful. Quite literally.


Full review: Kinda had a feeling this place was gonna be awesome when we pulled up (on the Ducati). Why? Several reasons:
1. Outdoor dining during a PDX summer is hard to beat.
2. We were able to park right in front of the joint, so the Mister was able to stare at his bike all night. You should have seen the serene look on his face. Honestly though, you could ride over in your RV and find parking on these quiet SE streets.
3. We showed up around 8:30 p.m. on a Thursday night and were quickly seated (as already stated) in a choice outdoor spot.


We began with drinks. My pino noir was perfectly mellow for an 8:30 p.m. wine (lets face it, its almost my bed time) but had just enough jazz to keep me awake and excited about the rest of the meal :P My mister went for the Blueberry Margartia and proclaimed it (loudly) to be "delicious!"

Our Vegetable Tempura appetizer was humongous. Seriously, just way too much good food on that plate, but that is a false-complaint. I adore full plates. I was excited to see asparagus included in the dish... in addition to the standard carrots, potato, onion, etc. Twas a nice touch aesthetically to see something long and lean, and the flavors (of course) worked well with the rest of the veggies.

The main dishes description may get a tad complicated, simply due to the amount of ingredients involved, hence the breakdown below. Follow along, please.

Chefs Choice Sashimi Bowl: Fresh Fish of the Day - was actually a platter overflowing with deliciousness
lobster
scallops
tuna
salmon
white fish
and, of course, freshly grated ginger and wasabi.

Pan Seared Wild Alaska Salmon
atop fingerling potatoes, carrot and celery shavings, surrounded by a miso broth sauce.

In both dishes the fish was fantastically fresh, flavorful and perfectly presented. It may have been unnecessary to put so much food on one plate (in both cases) or it may have behooved us to ask for a to-go container... but when delicious food is in front of us, we have an extremely hard time knowing when to stop. And that, along with needing to park the Ducati smack-dab-in-front of our table, is what makes us American, my friends.

As if the preceding excessiveness wasn't enough, we decided on a dessert. This decision cannot be held against us though, it was the most intriguing-sounding dish west of the Mississippi: an Azuki paste stuffed filo dough pastry with sweet potato sorbet and a black raspberry preserve soaked pear, drizzled with organic honey. Sweet potato sorbet? Wha?? Filo pastry stuffed with the paste of a Japanese red bean? Huh?!! I hope it suffices to say that this was by far the most intricate dessert dish I've tasted. The textures, the flavors and even just the scent's played off of each other perfectly. I remember saying to our server (who was fantastic, by the way) "It tastes like there is a party in my mouth."

Mature, I know.
But really, the best way to describe it.
The sweet potato sorbet was shocking, to say the least, but paired perfectly with the sharp sweetness of the black raspberry preserve - which (thanks to the pear) you could actually bite into and savor. The filo was perfectly crusty and a bite dissolved quickly to reveal a paste with a flavor that was sweet, yet legume-y (if you will) and also refreshingly earthy. The Azuki grounded the entire dish, and let the other flavors dance around on my palate. Hence, the party in my mouth.


The only bad side to this meal, (I don't know if I mean that) was the price. With a total of $90.00 before tip, it made for an expensive Thursday night meal. And everyone knows Thursday meals aren't supposed to be over $30.00 or so. However, we did concur that "It was worth every penny." I believe I walked away saying "I woulda paid that just for the Azuki paste."

Based on the food, atmosphere and service this place is a 10. Price-wise I'd say a 5. Lets call it an 8.

Huzzah.

This photo made explore.


















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