ROSE GOLD EID MAKEUP TUTORIAL | With Love, Leena


Products Used:

Glowy Primer: https://rstyle.me/n/c45dv3bxdcf
Stick Foundation: https://rstyle.me/n/c45dvtbxdcf
Nars Concealer: (I got shade Canelle) https://rstyle.me/n/c435g9bxdcf
Setting Powder: https://rstyle.me/n/c45dx4bxdcf
Brow Wiz: https://rstyle.me/n/c46cdgbxdcf
Clear Brow Gel: https://rstyle.me/n/c46cczbxdcf
Bronzer/blush: https://rstyle.me/n/c45dwsbxdcf
Blush:https://rstyle.me/n/c45dw8bxdcf
Highlight: (Moonstone) https://rstyle.me/n/c45dynbxdcf
Huda Beauty Desert Dusk Palette: https://rstyle.me/n/c435gzbxdcf
Marc Jacobs Eyeliner:https://rstyle.me/n/c435h8bxdcf
Mascara: https://rstyle.me/n/c45ebzbxdcf
Lipsticks: (wearing shade “Brunch Date”, also picked up “Tan Lines” and “Spring Break”) https://rstyle.me/n/c435imbxdcf
Facial Spray: https://rstyle.me/n/c45dzrbxdcf

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Stay Lean Eating Whatever You Want

The title sounds too good to be true right? Sounds like I’m about to hit you up for the newest, latest, and greatest supplement to just hit the market that will finally deliver the results you want without the strict dietary protocol.

That is not the case here. What I’m about to share with you is the discoveries that I have made throughout a long winding road of studying health and nutrition for a couple of decades now. I’m not going to tell you that the diet I’m about to write about will work for everyone, but I will say that it works for me.

I’m just bummed that I didn’t heed the advice of Ori Hofmekler way back when his book The Warrior Diet first came out. My approach is a little different but I need to give credit where it is due. He was the first guy that I read about who really went against the gospel of eating 5–6 small balanced meals a day, and instead proposed one daily feeding at the end.

It is interesting to note that one of my biggest influences in the past decade has been John Danaher. I was always impressed that he maintained an athletic physique despite being crippled by his leg and back and more surprisingly only eating once per day. John would teach and train all day long at Renzo’s and like clockwork you could swing by whole foods around 8pm and you would find John having his dinner. Usually charming the ladies who sat around him.

Shouldn’t he be skinny from the lack of a steady stream of amino acids? Shouldn’t he be fat from the overload of cortisol, since we wasn’t getting post workout recovery fuel immediately after training 2–3 times per day on an empty stomach? Shouldn’t he have low blood sugar and be unable to perform?

I figured it was because he mostly taught and didn’t train super intense. He just trained a lot. I can circle back on that later, but the man I looked up to for technical advice was actually on to something. I remember when I asked him about how he can eat so little and maintain his energy all day. He told me,”I have always felt that food when overeaten has a toxemic effect on the mind and body.” The writing was on the wall but I didn’t want to lose my hard earned muscle mass and get skinny fat, so I kept doing what I always did. Eat every 3–4 hours a balance of protein, carbs, and fat.

Intermittent fasting has become one of the hot terms in the nutrition world. I think for good reason. I never felt good when I ate a lot. Although I love breakfast food, I have never liked eating breakfast. When I was growing up and still to this day. I liked eating a light lunch and a heavy dinner. It is funny hat I was already doing what I’m doing now back when I was a chubster growing up. Thing is now I know which foods to eat and how to cycle in the junk food. Back then I was just eating all of the wrong stuff and with all the macronutrients mistimed or in the wrong ratios.

So here is what I have personally found to work. I have a lot of self discipline when needed but I also love eating. If I must follow a strict eating plan for life to maintain low body fat then I will quit before I begin. So far this week here is what I have eaten.

Monday: Lunch: 5 Eggs in Paleo Wrap, Mixed Greens Salad, Dinner:12oz Wild Alaskan Salmon, Broccoli with Butter

Tuesday /Gramercy Tavern: Duck liver mousse with Grilled Bread, Meatballs with Collard Greens, Kombucha Squash, 2 Heller Bamburg Beers, Coconut Cream Pie, Cheesecake

Wednesday: 12oz Bison Tenderloin, Mixed Greens with Avocado Dressing

Thursday /ABC Kitchen: 2 IPAs, Pork and Chicken Sausage with Greens and Potato, Akushi Cheeseburger with extra fries dipped in Mayo, Spinach Goat Cheese Pizza, Apple Pie with Ice Cream

Friday / Cosme: 1 Pinkus Pilsner, 1 Dos Equis Amber, Tlayuda, Enmoladas, Uni Tostada, Artic Char Tostada, Short Ribs with Tortillas, Chocolate Cake, Brown Butter Cake.

Almost every morning I have coffee with full cream and a Bio K probiotic. Usually in the afternoon I have a large bone broth. I will usually have an egg and a meatball or two with my broth. One my low carb days I will eat some 80% or higher Dark Chocolate at night time to hold me over from eating anything sweet.

When you look at my menu, you might say holy shit that is a lot of food dude. I would most definitely agree. I do not get cravings at all. I don’t even get hungry until 2 days or so after the last big meal. I know this flies in the face of what most people write about health and fitness, but this really works.

Even when people write about fasting they tend to tell people eat only grassfed meats and monounsaturated fat sources, or perhaps some precise ratio of macronutrients. I’m eating the best quality food at every meal, but I’m not going to tell you that I don’t have any rules. I just make sure everything I eat tastes good and I eat until I’m content. I don’t rush and I don’t force feed myself during my big meals.

The rhythm isn’t exact but I tend to go one day low carb and then the following high carb. If you look at my high carb days the cheat meals are only about 200 grams of carbs. Eating at fine dining establishments the portions are smaller and there are usually substantial veggies with each meal. When you consider that I am having no carbs for about 48 hours and in that timeframe I am training 4–6 hours, that meal is burning off before I even eat it.

There are some real hormonal tricks going on here. The most important is that for a 24–48 hour window between the big meals my insulin levels are quite low since there is little to no carbs coming into the diet. Just protein, fiber, and fat. That makes the body produce more glucagon and makes my cells release energy to burn. Then when I have my big meal my glycogen depleted muscles and liver soak up all of those carbs I am eating like a plant getting rain in the desert. Your body can supposedly store up to 600 grams of carbs in the muscles and liver so 200 grams every other day is a paltry amount.

Now the key is once I stop eating I don’t have anything to eat for at least 16 hours and usually up to 20 hours. I will have my coffee with full cream and a Bio K in the morning, but is mostly fat and a little protein. In the afternoon I usually go for a walk after my morning sessions and get a bone broth with 2 grass fed meatballs. Sometimes I will have a duck egg with that. I switch the broth and meat source but I make my lunch a protein and fat based meal. Again no carbs so my body stays in an energy releasing mode, which means I’m burning off all of that food from the night before.

Then my dinner is a simple fair that I can easily cook at home. Game meat, beef, poultry, fish, or seafood along with fibrous vegetables and plenty of good fats. I like to use olive oil, avocado oil, macadamia nut oil, coconut oil, butter, ghee, cream, lard, tallow, or schmaltz (chicken fat). Fats are our friends and I welcome them onto my plate. If I am still hungry I will have some dark chocolate, almond butter, or coconut butter. Usually a little bit is all it takes to keep me satisfied.

The day of the cheat meal is just like the day before. I have my coffee in the morning. My protein and fat based lunch, and then whatever I want at night. Although I make sure I eat plenty of carbs there are certain rules I follow. Everything has to be from the best sourced ingredients and everything has to taste absolutely amazing. I think life is too short to eat bad food. I don’t force feed myself but I do make sure I leave this meal completely satisfied. Maybe I could be an anatomy chart if I followed strict rules, but I am leaner at 37 than I was at 17 and even 27 when I was fighting professionally. I train less intense than I ever have and I am stronger than I have ever been. I’m still at right around 165 pounds which is my natural bodyweight since I was a teenager.

This style of eating is against most everything I have read throughout my life but it works. I’m not sure it will work for everyone else, but that is why I’m sharing the basics with you. Give it a try and if it works shoot me an email let me know the results. I’m seriously considering writing a book about it so people can understand the hormonal reasoning behind all of this. It’s not just mathematics as some of you might be thinking. It is much more about getting the fat cells to release energy and instead of store energy. It is also about teaching your body to run off fat, the way it is supposed to, and not off sugar, which is the way the food and supplement industries want you to.

It flies in the face of what most of the roided body culture priests expound to their minions. Perhaps they are right and I’m wrong. Perhaps they are being disingenuous. I honestly don’t care and to each their own. You can take this info free of charge and get the physique you want while eating what you want. All that I ask for is an email telling me about your experience at mushinmma@gmail.com.

P.S. Don’t give up on it until you have done this for at least 3 months. You don’t change hormonal patterns overnight.

for more Advices follow this account @erikowings

know more about the blogger boutaina hsika

1. What is One fashion rule you never break? 

Elegance

2. What interests you in Fashion? 
Scarfs

3. What Does The Hijab Mean To You?
My world/lifestyle/arts/fashion


4. What styling advice would you give to your younger self??

The girl must be as she is and be self-distancing and her abilities and put their mark in the past and prepare the new for the present and set an example for the future

5. How would you describe a perfect Fashion look and is there a person who is an inspiration to you for this? 

Yes i love ascia’s style

for more inspirations follow her @biba_channel

 

One of the many ideas you can do with egg carton!


I started with cutting up the carton and separating it in squares (the part that the egg sits its a a square).


So egg carton can be a bit annoying to cut, make sure you have a strong scissors so it will be comfortable to work.


I cutted them in different sizes, so when I would layer them up and the different layer sizes would give a nice touch, painted with regular acrylic paint and used hot glue to assemble them.

I made five flowers, each one with 3 layers and some loose “petals” coming out of the center of them. I also had an old canvas that I didn’t really liked its previous art, so I painted it again over the old art. 2 or 3 layers of paint should do the job, I did 2.

 

Also use hot glue to attach the flowers on the canvas and a final touch of green.
Hope you like the idea, there are many other things I want to try with it and this was definitely a good first experience!

 

Hijab Styling for 4 Face Shapes

Finding a hijab style that flatters your face shape is easy. Dina Toki-O shows you how.

So, we’ll start off with naming the most common face shapes: oval, square, round, rectangular and heart-shaped. I know that all these different face shapes may sound ‘weird’, and you most likely would never have considered them before. If so, you’ll need to do a mirror analysis to determine your face shape after you’ve read this post!

The Oval Face
Considered by many to be the ‘perfect’ face shape, if you fall under this category, let your hijab fall naturally against your face shape when styling it around your face’s frame. You would want to keep that beautiful oval face, well, oval. Follow your face with the scarf as you’re wrapping it around your face, and remember: you don’t need any adjustments, because oval is ‘perfect’!

 

The Rectangular Face
If have a considerably short face (ie, your face width from side to side is longer than its length from top to chin), then what you want to do is try to lengthen your face as much as possible. By bringing the sides of your scarf a tad forward to the ends of your eyebrows and pulling your scarf back to your hairline, you’ll automatically lengthen your face. The best tip for this look is to avoid hiding your eyebrows and forehead!

The Round Face
So if you’re a little ‘chipmunk’ with nice, chubby cheeks and a rounder chin, you’ll likely want to disguise those cheeks and chin as much as possible. If you are tucking your cheeks into the side of your scarf, don’t. This will just end up making you look more like, indeed, a chipmunk! Instead, let the scarf fall against your cheeks and chin loosely, especially under the chin so as not to push it out too much. By doing this, you’ll create more folds and add texture to your hijab, which will disguise those rounder edges.

The Square Face
Now, if you have a square face with a strong, heavy jawline, cheekbones and forehead (ie, similar-looking to an ‘action-man’), then again you’re going to want to keep the scarf loose under the chin to create those feminine folds and flows in your scarf. By pinning the scarf tightly, you’re just going to accentuate that jaw even more. Framing the scarf around your forehead in a rounder shape (but still keeping the forehead in view) will ‘ovalise’ your face overall!

The Heart-shaped Face
You have a lovely wide forehead and a teeny tiny chin that gives off a ‘tweety bird’ face. The problem of a ‘disappearing’ chin at times can happen! Not to worry – for your hijab styles, try not to add too much volume at the back and sides of your head; you already have that width naturally. By framing your hijab right at the edges of your jaws, you’ll hopefully give off a bigger jawline/chin look. Another tip: make a point with your scarf at the top of your forehead.

I know, there are many more face shapes, and not everyone will fall under one specific category. The most important thing is to make sure you’re confident with your hijab style. When you’re confident, you can carry anything off!

 

Top 10 Evidence-Based Health Benefits of Coconut Oil

Coconut oil is one of the few foods that can be classified as a “superfood.”

Its unique combination of fatty acids can have positive effects on your health.

This includes fat loss, better brain function and various other impressive benefits.

Here are the top 10 evidence-based health benefits of coconut oil

1. Coconut Oil Contains Fatty Acids With Potent Medicinal Properties

 


Coconut oil is high in healthy saturated fats that have different effects than most other fats in your diet.

These fats can boost fat burning and provide your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk.

Most fats in the diet are called long-chain triglycerides, but the fats in coconut oil are known as medium chain triglycerides (MCTs). What this means is that the fatty acids are shorter than most other fats (1).

When you eat these types of fats, they go straight to the liver, where they are used as a quick source of energy or turned into ketones.

Ketones can have powerful benefits for the brain, and are being studied as treatment for epilepsy, Alzheimer’s and other conditions.

2. Populations That Eat a Lot of Coconut Oil Are Healthy

Coconut is an exotic food in the Western world, primarily consumed by health conscious people.

However, in some parts of the world, coconut (loaded with coconut oil) is a dietary staple that people have thrived on for many generations.

The best example of such a population is the Tokelauans, which live in the South Pacific.

They used to eat over 60% of their calories from coconuts. When studied, they were found to be in excellent health, with very low rates of heart disease (2).

Another example of a population that ate a lot of coconut and remained in excellent health is the Kitavans (3).
3. Coconut Oil Can Increase Fat Burning
Obesity is one of the biggest health problems in the world.

While some people think obesity is only a matter of calories, others (myself included) believe that the sources of those calories are important too.

It is a fact that different foods affect our bodies and hormones in different ways. In this regard, a calorie is not a calorie.

The medium-chain triglycerides (MCTs) in coconut oil can increase how many calories you burn compared to the same amount of calories from longer chain fats (4).

One study found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day (5).
4. Coconut Oil Can Kill Harmful Microorganisms
The 12-carbon lauric acid makes up about 50% of the fatty acids in coconut oil.

When lauric acid is digested, it also forms a substance called monolaurin.

Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi (6).

For example, these substances have been shown to help kill the bacteria Staphylococcus aureus (a very dangerous pathogen) and the yeast Candida albicans, a common source of yeast infections in humans (7, 8).
Continue reading “Top 10 Evidence-Based Health Benefits of Coconut Oil”

A Old Man Asked This Young Man To Show Him The Body Of His Wife The sequel is a real shock !!!

This is the story of a recently married Muslim couple who sit in front of an elderly man in a public garden. The wife wears seductive clothes the reason why the old man does not look down on her. The husband gets angry and asks this old man to stop doing that. But the reaction of the latter leaves him without a word. He tells Him It’s your fault and not mine, you agree to get your wife dressed sexy. So, why are you angry, Personally, I’m sad I can not see his body clearly because I do not wear the glasses.

Unbelievable ! Grow your hair naturally faster and stronger and say goodbye to hair loss!

For many people, hair loss is a really scary problem. It is one of the worst aesthetic problems even among young people. Hair loss can be caused by many different factors. But most often, it results from the constraint. This phenomenon is, in fact, a response of the body to stressful situations. Other reasons for hair loss include weight loss, menopause, hormonal imbalance and pregnancy.

Often people lean towards cosmetics to treat hair loss and prevent it from getting worse. Unfortunately, few products can provide effects. In addition, they are rich in chemicals that can harm health. However, there is a natural way to deal with this issue effectively. Best of all, this remedy can even stimulate hair growth. It is a preparation based on guava leaves that are rich in vitamin B which is extremely important for the hair. Guava leaves are extremely effective for the treatment of massive hair loss. They also strengthen the follicles and the hairline.

ingredients and recipe:
Continue reading “Unbelievable ! Grow your hair naturally faster and stronger and say goodbye to hair loss!”

Moroccan 7 vegetables couscous with Tfaya

Moroccan 7 vegetables couscous with Tfaya


Couscous is originally a Berber dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth.

For a long time, I used to think that couscous was one of these difficult recipes designed only for experienced cooks, and for a long time I didn’t try to make it although I was missing it very much.

A few years ago, my university friends asked me to cook a traditional Moroccan couscous for a dinner party and… I couldn’t say no. Thanks to my mom (who gave me a very detailed recipe), my first couscous was pretty good, there were no leftovers! But I have made it countless times since that day and I have learned a lot. Hopefully you will benefit from that and you will find the recipe as simple as I do today.

The reason I love couscous is because although its cooking time is quite long, its preparation is very quick. You can get the recipe started and do many things by the time the meal is ready to be served.

Couscous is also one of those perfectly balanced and flavoursome dishes that allows you to help yourself two, three (or more?) times and never feel guilty by the end of the meal.

Enjoy, take a look at the notes and feel free to ask questions!


7 VEGETABLES COUSCOUS+ OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion chopped (200gr)
  • 600 gr braising beef or lamb (off the bone), trimmed of excess fat. (i.e. lamb shoulder, cracked lamb shank, lamb or beef neck, beef shin). If your meat is on the bone, take into account the weight of the bone and make sure you get about 125 gr of meat per person.
  • 250 gr canned chickpeas (or 125 gr dried chickpeas soaked in cold water overnight), drained.
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • Generous pinch of saffron
  • 1 coriander bouquet, tied
  • 2 tomatoes, seeded and chopped in 2 cm large pieces
  • 1 small cabbage (600gr), quartered through the base
  • 1 large sweet potato (250 gr), peeled and cut into large chunks
  • 300 gr turnip, peeled and cut into 3 cm lengths
  • 3 carrots (300 gr), scraped and cut into 4 cm lengths
  • 200 gr courgettes cut into 5 cm lengths (not necessary for baby courgettes)
  • 300 gr butternut squash or pumpkin, seeded if necessary and cut into large chunks
  • 4 cups dried couscous (650 gr)

METHOD

• In a large casserole (minimum 5 litres capacity), heat the olive oil over medium heat and add in the onions, the meat, the spices, salt, pepper and half of the tomato pieces. Turn the meat occasionally until lightly browned, about 10 min.

• Add 1.5 litres of water and the chickpeas. Bring to the boil, reduce to medium low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50 min.

• Prepare the vegetables and set aside.

• Now is a good time to start preparing the raisins and the couscous. The raisin recipe is below and the plain couscous recipe is here. The raisins are optional but if you like sweet and savoury dishes, you will love this addition.

• Carefully discard the coriander bouquet and place the cabbage, turnip and carrots in the broth, cover the casserole with a lid and let it simmer for 35 min. Make sure the vegetables don’t stay at the surface and are well inserted in the broth, otherwise they might not cook evenly.

• Add the potatoes to the broth and cover the casserole for another 20 minutes.

• Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the courgettes and butternut pieces. Cover with a lid and cook for 20 minutes until fully cooked. Flip the courgettes and butternut halfway through cooking. The reason why we cook the courgettes and the butternut separately is because once cooked, they become very fragile and they might break if you cook them in the broth with the rest of the vegetables.

• At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary.

• Using tongs, carefully remove the meat from the casserole and cut the meat into smaller individual pieces. To serve, place warm couscous grains in a plate and top with meat, vegetables and some tablespoons of the broth to make it moist. Add raisins (optional).

Notes

• As you can see, I used a regular casserole for this recipe as opposed to a couscousiere. In my opinion it saves a lot of time and hassle to cook the broth and the couscous grain separately and there isn’t much difference in the taste. Also, I assume that the majority if you don’t own a couscousiere, it will be too bad not to enjoy Moroccan couscous because of that.

• Keep the meat in large pieces when you place it in the casserole in the beginning of the recipe. Small pieces of meat will get even smaller after hours of slow cooking and you might struggle to find them in the broth once they are cooked. In my opinion,  it’s simpler to cook large pieces of meat and cut them in individual pieces before serving.

• In Morocco, people traditionally season the couscous grains with “smen” when preparing them. Smen is a type of salted fermented butter and has a very distinctive taste. If you like it, use smen instead of olive oil when preparing the couscous grains.

• Feel free to play around with the recipe and add or use different vegetables. Moroccans traditionally use 7 vegetables because “7” is a lucky number in the Moroccan culture.

•  Make sure to insert the vegetables at the right time so the meat and the vegetables will be ready at the same time. The way I calculate the cooking time for the vegetable is very simple. I assume that the meat will take about 2 hours to cook (or more for some cuts). I leave the meat to cook in the broth (with the chickpeas, onions, tomatoes…) until it is time to insert the vegetables so they will be ready at the same time as the meat. Keep in my mind that some vegetables cook faster than others.

• Use quinoa instead of couscous grains for a gluten free version of the 7 vegetables couscous. If you are on a vegetarian diet, omit the meat. If you like, spicy like me, add a teaspoon of harissa to your plate.

• You can keep the couscous grains, the broth, the meat, the vegetables and the raisins for up to 3 days in the fridge.

 

OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 large onions (400 gr), chopped
  • 400 gr dark seedless raisins, soaked in warm water for 20 minutes and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 4 tablespoons honey (or sugar)
  • 1 teaspoon salt

METHOD

• Heat the olive oil in a deep skillet over medium heat and place the onions. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions.

• Uncover and add about 6 tablespoons from the vegetable and meat to the raisins, salt, cinnamon and honey. Leave over low heat and simmer gently until golden brown, about 35 min. Stir occasionally to make sure the onions don’t stick to the bottom of the pan.

for more recipes  visite this blog

How to make Pompoms fruits

How to make  Pompoms fruits

How to make Strawberry Pompoms

1. Wrap red yarn as a base for the pompom but add a few wraps of white yarn scattered here and there as in the photo to create seeds. Repeat this in random places as you go and build layers.

2. Add a small bunch of green yarn on one end loosely. Make the other half of your pompom in the same way and bring them together so the green parts meet at the same end.

4. For trimming, hold all the green yarn on top together and trim the red part only into a neat ball at first. Now trim the bottom end into a pointy shape to resemble a strawberry.

5. Now flatten the top green yarn and trim some yarns shorter than others, into a star-like shape. You can trim them much shorter if you like, I just like that leafy top of the strawberry so I tried to give some feature there. Keep a few yarns long in the middle as a stem. Yum!

How to make Kiwi Pompoms


I’ve made little diagrams on the top left corners of each image that show the part I’m wrapping in each photo next to it. Hope that helps!

1. Wrap a couple of layers of white yarn covering about 1/3 of the pompom maker in the middle area.

2. Hold a mix of white and black yarn together and wrap on the top for the seeds.

3. Wrap green yarn all over on the top and sides of the seeds, but not all the way to the very edges of the pompom maker. Leave some room on both sides. See the image above.

4. Wrap the brown yarn all over for the outer skin color. This time, cover the entire area of the pompom maker from edge to edge. This is now one half of your kiwi pompom.

5. For the second half, wrap entirely in brown skin color only. Put the two halves together and finish.
When you cut it open, you will have a green kiwi design in the middle surrounded by the brown outer color. Trim the green inner fruit part to make a flat top. To do this place your scissors horizontally on top of it as in the photo above and snip off the fluffy top. Be careful not to trim too close to the yarn that’s tying the whole pompom in the middle. The reason why we wrap extra brown yarn on top of the green in the first half of the pompom is to keep the center of the pompom away from the green part so this doesn’t happen, but it’s still worth checking that you’re not cutting too close to the center as you trim.

Once you’ve trimmed the top quite flat, trim the edges of the green circle to tidy up. Then snip off all the brown yarn sticking out next to the green like the photo above. Trim the rest of the brown yarn on the other side to make a longish kiwi like shape. Done!

How to make a Watermelon Pom Pom

I ended up with a massive pompom for this. I’ve been using a one-size-fits-all cardboard pompom maker for every pompom so far. If I want to make larger pompoms, I try to wrap more yarn. Or conversely wrap less yarn to make smaller pompoms. If you’re interested in tips for making different sized pompoms, I’ll try new methods next time and report the difference.

Ok, so for the watermelon pompom:

1. For the first pompom half, wrap pink yarn and scatter a little wrap of black yarn in random places as you go. Just like the strawberry above. Finish the entire first half of the pompom like this.

2. Now for the second half, start by wrapping a mixture of two green yarns – light and dark – next to each other, to create green stripes on the outer skin. You can cover 3/4 of the pompom maker with this (that’s what I did, see above) or the entire length if you’d like to make a larger green skin area.

3. Wrap a thin layer of white yarn on top of the green.

4. On top of this white layer, wrap the pink color you used in the first pompom half, either with or without the seed parts.

5. So one half of the pompom is entirely pink, the other half is made up of the layers of green, white and pink. As you see in the photo above, finished in pink on top. Put the two halves together and finish.

6. Now it will look like the last image above. Trim it as you like, into a round ball or a wedge with a pointy end as I did. Juicy!

How to Make a Lemon Pom Pom
Again, I added tiny diagrams in the top left corners to show which part is wrapped. Hope this helps!

1. Wrap a thin layer of white first, but not all the way from end to end. As you can see in the diagram and photo, you need to leave some room at both ends.

2. Wrap some yellow yarn like in the picture top right. Fatter on both ends and thinner towards the middle with a gap in the center.

3. Wrap another thin layer of white on top. As you can see, the shape’s narrower in the middle like an hour-glass.

4. Wrap more yellow yarn on top, filling up the narrow middle area.

5. Again, wrap a thin layer of white on top.

6. Now wrap a decent amount of yellow all over. This is your first half of the lemon pompom.

7. For the second half, simply wrap solid yellow color onl

Ta-da! When you open, you will get this yellow rough ball with some white lines going across. As with the kiwi, trim the top side with white lines flat. Keep your scissors flat to the surface and keep trimming.

Gather the edges towards the middle in your hand and trim the white circle edges neatly. Once you’re happy with the flat top, trim the rest of the yellow body into a neater lemon shape.

Ta-da! When you open, you will get this yellow rough ball with some white lines going across. As with the kiwi, trim the top side with white lines flat. Keep your scissors flat to the surface and keep trimming.

Gather the edges towards the middle in your hand and trim the white circle edges neatly. Once you’re happy with the flat top, trim the rest of the yellow body into a neater lemon shape.

for more fruits Pompoms visite this blog

Small fruit pies

Small fruit pies

in this video you will learn how to prepare small fruit pies



shortbread ingredients:

250gfarine
125g butter
60g almond powder
100g icing sugar
1 / 2cac vanilla powder
a pinch of salt
MOUSSLINE CREAM:
50g cream powder pastry
70g caster sugar
4Yellow eggs
500g of milk
150g butter at room temperature
2 bags of vanilla