Three major mistakes women make when using a blush:

1. Using too much in the fall and winter when trying to compensate for the lack of a tan. Try using a bronzer instead. The key is to apply a small amount. And there are several shades of bronzer to choose from.

2. Choosing a color that is too red or purple. Try matching your natural flush look, by exercising you will obtain that flush look.

3. Applying too little. If you don’t apply enough it will not last all day. The intensity of color you are wearing on your eyes and lips can determine the amount of blush you will need that day. For example if you are wearing a strong lip color, wear less blush. If you are wearing a sheerer lip color then apply more blush.

Hot (90 degrees) and humid (I can’t breathe!) here today and I’m day- dreaming of being on a beach with deep blue water and sun-bleached sand (can we say Polynesia!!!)

I found the two recipes below doing a search for Polynesian recipes and hope you enjoy!

Pina Colada

Ingredients
2 1/2 ounces light rum
3 ounces pineapple juice
2 ounces cream of coconut
3/4 cup crushed ice
pineapple chunk (for garnish)

Directions
Place ingredients in blender, reserving pineapple chunks for garnish, and process until smooth, about 10-15 seconds.

Pour into a chilled glass and garnish with reserved pineapple chunks, if desired.

Enjoy!

Zesty Polynesian Scallops

Ingredients
1 lb sea scallops
1 tablespoon olive oil
1 red onion, chopped
8 ounces button mushrooms, sliced
1 bell pepper, seed and cut into 1-inch strips
1 tomato, chopped
1 avocado, sliced in 1/2-inch strips
1 cup mango salsa
1 cup sour cream
2 green onions, sliced thinly

Directions
Broil the scallops for 4 minutes, then turn and broil 2 more minutes.

In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.

Arrange the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices. Serves 4

Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products

www.countrymeadowltd.com