Toothpick Magic Trick

Effect: 

The magician shows a pan full of water with five toothpicks in the shape of a pentagon.

The magician takes his magic toothpick and dips it in the center of the pentagon.  The five toothpicks fly apart, breaking the pentagon!

Someone from the audience says...  Oh, that's just what happens when you do that, it's not magic.  The magician arranges the five toothpicks back into a pentagon and hands the person in the audience the magic toothpick.  The person dips it in the center.  Nothing happens.  It really was magic!

Supplies: 

• a tinfoil pan (a pie plate or leftover Chinese food plate work well)
• water
• 6 flat wooden toothpicks
• the magic ingredient:  liquid dishwashing soap 

Before the Audience - Preparation:  

Dip one of your toothpicks in liquid dishwashing soap.  Set it aside for now.

Make sure your pan is clean.  Rinse it well with water.  Fill it quite full of water (but not so full that you're going to spill it).

In Front of the Audience - Preparation:  

Arrange the five SOAPLESS toothpicks in the shape of a pentagon.     Make sure the tips of the toothpicks overlap so your pentagon stays together.  This can be a bit of a challenge the first time you do it, so practice arranging the toothpicks at home a few times first and consider arranging them while the audience is seating itself.

Now, when the audience is settled, let them look at the pentagon.  They may have to stand to do this or you may want to do the trick on the floor with the audience around you in a U-shape.

Tell the audience that you've arranged the toothpicks into a special five sided shape called a pentagon and that you're going to cast a spell on the sixth toothpick to imbue it with some of your magical force so it will be able to break apart the pentagon.  (big words always impress an audience *grin*)

Take out the sixth toothpick (the one that was dipped in dish soap) and wave your hand over it while chanting some magical words.  Close your eyes and frown a bit so it looks like you're working on putting your magic into the toothpick.

Words you could chant:   Alaka penta Abraka magic

Now, dip the magical toothpick into the center of the pentagon (Make sure you dip the soapy end in the water and try to get it as close to the center of the shape as possible -- the soap shouldn't be visible anymore).  The five toothpicks will fly apart.

If you have a non-believer in the audience, offer to let them try the trick.  Arrange the pentagon in the water again and hand them the magic toothpick.  Let them dip it in the center.  It won't work!

If the audience asks you to do the trick a second time, just tell them that it takes awhile to recharge your magical force.  You have to rest before you can put more of it into a toothpick, otherwise you could lose your magic forever!

Secret: 

Throughout history, a lot of 'magic' has really been science disguised with a few silly words.  This is one of those tricks.

All things (including water) is made up of tiny things called molecules).  Water molecules like each other and stick together (that's why when a bit of water falls on a table or window, it blobs together in a little droplet).

The surface of the water has a layer of clingy molecules on it -- this layer is called the water's surface tension.  The toothpicks were nice and flat so they were floating on this layer.

Remember that we dipped the sixth toothpick in dish soap?  That's the real trick to this trick.  The soap molecules break the surface tension of the water.  This effect spreads out in an ever widening ring (like ripples in the water when you throw a rock in a lake).  The molecules originally holding the toothpicks break apart.  The molecules farther away from where you dipped the toothpick still have their surface tension (for a little longer) so they pull the toothpick toward them.  Of course, eventually the "ripples" of soap hit those molecules too.

Once the soap is in the water, the surface tension won't come back.  That's why the audience member couldn't recreate the trick.  It will only work once and then you have to clean everything up and use new toothpicks to do the trick a second time.  That's also why you have to be careful that your pan is well rinsed before you do the trick.

Rope Trick

Effect: 

Holding a piece of rope, the magician places the ends of the rope into his hands and closes his fingers around the ends.  The magician shakes the rope slightly, says a magic word, blows on his hands and drops one end of the rope.  Magic!  The end has a knot in it!

Supplies: 

One long piece rope

Secret: 

The rope already has a knot in one end...  Tie a knot in one end of the rope.  Hide this end with the knot in your hand and bring the other end of the rope up next to it.  Shake your hand as if you're trying to knot it.  Drop the end with the knot and it looks like you have tied a knot in the rope using one hand.

MAGIC!

Pepper Trick

Effect: 

Magician has cup with pepper and water.

Volunteer puts fingers in water trying to separate the pepper - nothing happens.

Magician puts fingers in water and the pepper separates.

Supplies: 

• Water
• Soap
• Pepper
• Cup
• (make sure there is a sink nearby so volunteer can wash hand)

Secret: 

Put water in a cup then regular pepper.

Before show, rub soap on your fingers -- don't let anyone see you do this.  (The soap will separate the pepper)

MAGIC!

Coin Trick

Effect: 

The magician shows a glass, upside down, and a coin on a sheet of colored paper.

He puts a handkerchief over the glass and moves it over.

He pulls the handkerchief off and Abracadabra! the coin has disappeared.

Supplies: 

• A sheet of construction paper (1),
   
• a clear glass,
   
• a handkerchief,
   
• a coin.

Preparation:  

Trace the glass onto the sheet of paper and cut the circle out.  Then tape it to the glass so when you put it onto a piece of paper the same color it blends in.

Secret: 

When you do the above put the glass onto a piece of paper and just basically move the paper covered glass over the coin while the whole thing is under the handkerchief so the glass covers the coin.  Pull off the handkerchief.  The coin will have "disappeared".

Magic Envelope Trick

Thanks so much to Shelly for sending this in!!

Effect: 

The magician asks for a volunteer to write down four numbers on a piece of paper.

The magician asks the volunteer to TOTAL up the numbers.

The magician opens a sealed envelope and it has the same number as the TOTAL!

(or have the magic puppet pull out an envelope and hand it to the magician.  Have the puppet "whisper" to the magician to open up the envelope.)

Supplies:

• piece of paper
   
• a pen
   
• an envelope

Secret:

Before the show, write down a four figure number that is 2 times the current year's date.  For example, in the year 2000, the number would = 4000.  In the year 2001, the number would = 4002

Seal the paper in the envelope.

At the show, ask a helper to write down the year he was born.

Ask him to write down the year of an important event in his life (for example, the year he started school or the year he lost his first tooth)

Ask him to write down his age
(How many years old will you be at the end of the current year?)

Ask him to write down the number of years that have passed since the important event
(What anniversary will you celebrate in the current year?)

(these numbers HAVE to be right *grin*...  If it's been 4 years since the event and he writes down 3, the trick won't work)

The years have to be whole numbers (he can't say he's 6 and a half years old...it has to be 7.)

Have the assistant TOTAL the 4 numbers.

Open the envelope.  The TOTAL will be the same as the number you already wrote down!

For example:
The year is 2011.  (Times two is 4022 which is the number written on the paper in the envelope.)
Tahir was born in 1997
She will turn 14 this year.
Tahir started school in 2002.
In 2011 she will celebrate her 9th anniversary since she started school.

1997 + 14 + 2002 + 9 = 4022 the same as the number in the envelope.

How To Make Word Document Read Only

This thing is for office 2007 and for other version you can go and change the properties to make it read only.

1. To make a document read only, click on the office button on the top left corner and select Prepare.

2. Inside prepare menu, you will be able to see the option, Mark as Final.

3. Once you select the option, you get a pop up confirming that the document will be saved and made read only.

4. Once the document is made final, you get a message that status property is set to final and typing and editing commands are turned off.

5. Now you open document . It is read only.

Speed Up Menu Loading Time

In order to make your menus load faster, perform the following tweak.

1. Go to ‘HKEY_CURRENT_USER\ Control Panel\Desktop‘ by clicking on the start then type "regedit" in the run and ok.

2.  Right click ‘MenuShowDelay’ and click ‘Modify’.

3. Change the string value to some nearby 100 value.

4. Restart your system to check it out.

Raspberry Chocolate Cake Recipe

Just about any type of chocolate cake is hard to resist. This one goes over the top with a luscious raspberry liqueur filling and is elevated to perfection with a rich cocoa cream cheese frosting. The result is a show-stopper on the table, but is surprisingly not difficult to make. Coffee enhances the rich chocolate flavor. Make sure you buy seedless raspberry jam. If you cannot use raspberry liqueur, substitute raspberry extract, raspberry syrup, or raspberry jam.

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes

Yield: 16 servings

Ingredients:

• 3 cups sugar

• 2-3/4 cups all-purpose flour

• 1 cup baking cocoa

• 2 teaspoons baking soda

• 1-1/2 teaspoons salt

• 3/4 teaspoon baking powder

• 1-1/4 cups buttermilk

• 3/4 cup canola oil

• 3 teaspoons vanilla extract

• 3 eggs

• 1-1/2 cups strong brewed coffee, room temperature

Filling:

• 3 Tablespoons all-purpose flour

• 6 Tablespoons 2% milk

• 6 Tablespoons shortening

• 3 Tablespoons butter, softened

• 3 cups confectioners' sugar

• 2 Tablespoons raspberry liqueur

• 1/4 teaspoon salt

• 2 drops red food coloring, optional

• 4 Tablespoons seedless raspberry jam, melted

Frosting:

• 1 package (8 ounces) cold cream cheese

• 1/3 cup butter, softened

• 1/2 cup baking cocoa

• 1 Tablespoon raspberry liqueur

• 4 cups confectioners' sugar

Preparation:

Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, salt, and baking powder.
Combine the buttermilk, oil and vanilla extract; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin). 

Pour batter into prepared pans. Bake at 350 degrees F. for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. 

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired. 

Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. 

Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer. 

In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. 

Nutritional Facts: 

               1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein. 

Watermelon Cake Recipe

Make a big hit with both kids and adults by using watermelon in a bundt cake. The slices resemble a slice of watermelon. Use miniature chocolate chips to simulate watermelon seeds, if you wish. It begins with a cake mix, so it is fast and easy to make. You can use this same recipe as a sheet cake, but reduce the baking time accordingly.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Yield: 12 servings

Ingredients:

• 1 (2-layer package) white cake mix

• 1 small package instant vanilla pudding mix powder (may substitute mixed fruit gelatin powder)

• 1-1/2 cups seedless watermelon cut from the center, cubed into 1-inch blocks, and processed to a puree

• 2 large eggs, lightly beaten

• 1/4 cup vegetable oil

• 2 to 4 drops red food coloring, optional

• 1 cup miniature chocolate chips, optional

Frosting:

• 1/8 cup watermelon juice

• 6 Tablespoons (3/4 stick) butter, at room temperature

• 1-3/4 cups powdered sugar

• 4 ounces (1/2 of a large block) cream cheese, at room temperature

• 2 to 3 drops green food coloring, optional

• 1/8 cup miniature chocolate chips, optional

Preparation:

Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).
In a medium bowl, whisk together cake mix and instant vanilla pudding mix or gelatin powder until combined. Set aside. 

In a large bowl, beat watermelon, egg whites, vegetable oil, and red food coloring until smooth. Add dry ingredients, half at a time, and mix until well-blended. Batter will be thick. Fold in chocolate chips, if using. 

Pour into prepared pan and bake 40 to 45 minutes (30 to 35 minutes for sheet cake), or until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.
For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food coloring to achieve a green watermelon rind color, if desired. Frost cooled cake. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving. 

Peach Ice Cream, Philadelphia-Style Recipe

Unlike most ice cream recipes, this fresh peach ice cream contains no eggs.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients:

• 1-1/2 cups heavy cream

• 1/3 cup sugar

• 2 large, sweet peaches, peeled and pitted

• 1/4 cup peach nectar

• 1/4 teaspoon vanilla extract

Preparation:

Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature. 

Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are pureed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight. 

Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Makes about 3 cups 

Recipe Source: 
           The Ultimate Ice Cream Book by Bruce Weinstein (William Morrow and Co.)

Fresh Strawberry Sour Cream Shortcake Recipe

Quick and easy shortcake is topped with a fresh strawberry mixture and sweetened sour cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 2 cups flour

• 3 teaspoons baking powder

• Pinch of salt

• 1/4 cup plus 1/3 cup sugar

• 1 (3-ounce) package cream cheese

• 2 Tablespoons butter

• 1 egg, beaten

• 1/2 cup milk, approximately

• 1 quart fresh strawberries

• 1 cup sour cream

Preparation:

Preheat the oven to 450 degrees F.

Sift together the flour, baking powder, salt, and 1/4 cup of the sugar. Add the cream cheese and butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When the cake is cold, split the layers apart and place 1 on a large serving plate.
Wash, hull and slice the strawberries. Add 1/3 cup of the sugar and let stand 10 minutes. Spoon the strawberry mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste. 

Very Creamy Cheese Cake Recipe

You will not miss the fat whatsoever in this silky smooth and creamy low-fat cheesecake.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes



Ingredients:

• Crust:

• 2 cups crushed low-fat graham crackers (about 15 whole)

• 1/3 cup sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon grated nutmeg

• 1/2 teaspoon ground ginger

• 1/4 cup canola oil

• 2 Tablespoons frozen apple juice concentrate

• Filling:

• 2 cups nonfat cottage cheese

• 2 (8-ounce) packages Neufchatel cream cheese

• 1-1/2 cups sugar

• 4 large egg whites

• 6 Tablespoons cornstarch

• 6 Tablespoons cake flour

• 3 Tablespoons lemon juice

• 1 Tablespoon plus 1 teaspoon vanilla extract

• 2 cups nonfat sour cream

• 1 Tablespoon finely minced lemon zest

Preparation:

• Make the crust:

In a mixing bowl, combine the graham crackers, sugar, cinnamon, nutmeg, ginger, canola oil, and apple juice concentrate and toss with a fork until the mixture holds together. Press evenly into a 10-inch springform pan. Refrigerate.
Preheat the oven to 325 degrees F. 

• Make the filling:

In a food processor fitted with the metal blade, blend the cottage cheese until smooth. Add the cream cheese a little at a time and blend until smooth. Gradually add the sugar, mixing well, after each addition. Add the egg whites, one at a time, beating until mixed. Add the cornstarch, flour, lemon juice and vanilla and blend. Add the sour cream and lemon zest and blend until smooth. Wrap the bottom of the pan in foil to come halfway up the sides. Transfer to the prepared springform pan.

Place the pan in a larger pan. Add enough hot water to come halfway up the foil but not over its edges and bake for about one hour, or until firm around the edges.
Turn off the oven and let the cheesecake stand in the oven for 2 hours. Remove and let cool completely on a wire rack. Release the sides of the pan and chill the cheesecake until ready to serve. 

• Note: 

Some food processor bowls may not hold the entire mixture. If this is the case, pour half the batter into a bowl while you complete mixing the rest of the ingredients. combine all the batter in the bowl and stir vigorously with a spatula to blend. Transfer to the springform pan.
Yield: 24 servings 

Nutritional Analysis: 

• 249 calories.
• 38 grams carbohydrates.
• 10.6 milligrams cholestero.
• l7.7 grams/27% fat.
• 280 milligrams sodium.

Holiday Fruitcake Recipe

This mildly spicy fruitcake is loaded with currants, almonds, and candied citrus. Serve it toasted with tea or just plain.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes

Ingredients:

• 1 cup butter

• 1 cup sugar

• 2 eggs

• 1/2 cup milk

• 1-3/4 cups currants

• 1-1/4 cups mixed candied citrus peel

• 1/2 grated nutmeg pod

• 1 cup slivered almonds

• 1 lemon, zest and juice

• 1-1/4 cups flour

• Dry sherry for sprinkling

Preparation:
Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-cup ring mold; set aside. 

Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk.
In a separate bowl, combine the currants, candied peel, nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the remaining cup of flour and lemon juice to the egg batter; mix well. Fold in the fruit and nut mixture. 

Pour into a prepared pan and bake in a 300-degree F oven for 2 hours or until a fine skewer inserted into the fruitcake comes out clean. 

Loosen the edges of the cake from the pan or mold with a knife and allow to cool on a wire rack before unmolding. Sprinkle the cake with a little sherry, allow to cool completely. Wrapped well and refrigerated, it will keep for several weeks. 

Yield: 1 fruitcake 

The Author says:

                              "This mildly spicy fruitcake can be served sliced thin and toasted as an accompaniment to spiced tea, or just plain. To present this gift, sprinkle the cake with dry sherry, brush with heated apricot orpeach preserves, and decorate with pecans, almonds, and slivers of dried apricots. Surround with fresh mint or place on a doily-covered platter." --Emily Crumpacker 

Pumpkin Black Walnut Biscuits Recipe

Pumpkin biscuits are studded with black walnuts and flavored with cinnamon, nutmeg, allspice, and the tang of buttermilk. These biscuits come together quickly using a food processor, but you may cut in the butter in a traditional manner with your fingers or a pastry blender, if you wish. Walnuts or pecans may be substituted for the black walnuts. These lightly sweet biscuits are best served hot from the oven with lots of butter.

Prep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutes

Ingredients:

• 2/3 cup canned pumpkin puree (or homemade)

• 1/2 cup buttermilk, or a bit more if needed

• 2 cups unbleached all-purpose flour

• 2 Tablespoons sugar

• 1 Tablespoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon grated nutmeg

• 1/8 teaspoon ground allspice

• 1/2 cup (1 stick or 8 Tablespoons) cold butter, cut into cubes

• 1/3 cup finely chopped black walnuts

• White granulated sugar

Preparation:

Preheat oven to 450 F. Lightly grease a shiny baking pan.

Combine pumpkin and buttermilk in a medium bowl. Set aside.

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Place in the bowl of a food processor fitted with the metal blade. Add cold butter and pulse until mixture resembles coarse bread crumbs. Do not let processor run and risk overmixing.

Remove to a large bowl. Stir in black walnuts and pumpkin mixture by hand. Dough will be stiff and not all flour will be incorporated.

Gently knead dough a few times on a lightly floured surface. Roll dough to a 1/2-inch thickness. Cut biscuits 2 inches in diameter and place on prepared pan. Sprinkle lightly with sugar.

Bake for 10 minutes, watching that they do not get too brown. Serve pumpkin black walnut biscuits hot from the oven with butter. 

Cranberry Pumpkin Waffles Recipe

Delicious cranberry pumpkin waffles may also be made as pancakes for a fruity breakfast. To make pancakes, simply thin the batter with a bit more milk. Top with sour cream, raisins, and confectioners' sugar.

Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes

Ingredients:

• 2 cups unbleached all-purpose flour

• 2 Tablespoons sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1-1/2 cups milk

• 4 Tablespoons (1/2 stick) unsalted butter

• 1/4 cup solid vegetable shortening, preferably Crisco

• 2 large eggs

• 1 cup canned, pureed pumpkin

• 1/2 cup dried cranberries, plumped in hot water to cover

• for 10 minutes and drained

• Melted butter, for buttering the waffle iron

Preparation:

Place the flour, sugar, baking powder, salt, cinnamon, and ginger in a large mixing bowl and stir with a fork until blended.

Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.

In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.

Preheat the waffle iron; this should take about 10 minutes.

Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot. 

Lips Chapped? 5 DIY Solutions For Perfectly Painted Puckers

Few things are less attractive than going in for a kiss with chapped, dry lips. And even if no kiss is in your foreseeable future, who wants to feel the burning sensation that’s seemingly par for the course with unkempt smackers?

Sure, chapped lips tend to get more attention in the wintertime, but many of us nevertheless suffer with dry lips through the summer sun as well. And, considering this fall’s emphasis on the lip, (get ready for magnificently matte lips and perfectly painted puckers,) having a smooth and supple smoocher, stat, is essential!

So, whether you need these tips pronto, or have the luxury of holding on to them until your pucker is parched this winter, here, we give you our favorite remedies for soothing and smoothing, ensuring your next kiss is seamless and your lip-tint application flawless.

5 DIY Tips for Smooth Lips

• To exfoliate: create a mixture of brown sugar and water and rub it into the lips until they begin to feel soft.
• To treat overnight: combine olive oil and honey and apply to lips before bed to wake up soft and smooth!
• To cure cracked lips: cut a cucumber into slices and hold on lips, allowing the water in the cucumber to soothe and replenish cracked lips.
• To alleviate burning: create a salt water mixture and create a compress for your lips. Lay with the compress on your lips for 20 minutes then dry and apply Vaseline.
• To maintain hydration: heat organic coconut oil until it is warm and apply to lips several times per day.

How To DIY Sleek Waves A La Veronica Beard

Inspired by the 70s, tresses at the Veronica Beard Fall/Winter 2014 presentation at New York Fashion Week were styled in parted waves with a modern and downtown edge.

Perfect for that next big night out on the town, O&M Creative Director Janelle Chaplin tells us how to get this chic and elegant look all by yourself.

How To DIY Sleek + Sexy Waves A La Veronica Beard Fall/Winter 2014

Step One: Prep dry hair with a generous amount of the O&M Rootalicious Root Lift Spraythroughout roots to ends.

Step Two: Blow dry hair with a round brush to achieve a soft look.

Step Three: With a wide tooth comb, part hair on right at the arch of the eyebrow, creating a dramatic sweep to the left.

Step Four: Create soft waves by lightly curling the hair with a large curling iron, brushing through to smooth.

Step Five: Then, apply O&M Style Guru Styling Cream to the right side of hair, slicking back behind the ear.

Step Six: Finish with a light dusting of O&M Surf Bomb Sea Salt Spray to add texture to the waves.

How To Remove Dark Spots From The Face Naturally

Dark spots, pimple marks, acne ect. are very hard to deal with, especially when they are on your face! It can really ruin your appearance and effect your self-esteem. Although there are many beauty products that claim to remove all your skin marks, we all know that they don’t really work and even if they do, they cost quite a lot of money for us to afford. That’s why I done my research and found a great home remedy that is going to help you remove any kind of skin marks off your face. 
What you will need: 

• ½ teaspoon of baking soda.
•  ½ teaspoon of distilled water. 

Mix these two ingredients together in a small bowl and then wash your face and remove any makeup if necessary. Apply the mixture on your problematic areas and leave it there for about five minutes. Rinse with water and that’s it! You can apply this once a day for as long as you find it necessary. Try it out, is easy and wont cost you any money.

Funny Punjabi Game Lariyan da Garh II

Salam::

Umed hein sab kheriyat se hungae 

doston aaj mein aap k liye punjabi game laiya hun jo umeed ha 

aap ko bohat pasand ae gee 

Game Ki requirement bohat hi kam hien 

aap pII pe b chala skte hien aur game mein multiplayer ka 

option b ha to 

abi der kis bat ki ha

Total Files 5

 Per File Size 95.7 Mb

 Total Download Size 499 Mb

Duaon mein yad rakhiye ga aur rply zarur kren 

thnx a lot take care 

Allah Hafiz