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My Brow routine using only 1 product #BombBrows Full ’N Fluffy Fiber Gel

laperlerose September 6, 2021 Howto & Style Leave a comment 14 Views

I’m soooo happy to give you guys an update on a brow product I cannot live without, our NEW #BombBrows Full ’N Fluffy Fiber Gel aka my holy grail brow product for instantly fuller and fluffier brows!!!! The formula has tiny hair-like FIBERS that immediately BOOST volume while taming, tinting and adding thickness for fuller, fluffier brows that stay in place ALL DAY!
It’s also:
– Enriched with castor oil, coconut oil & vitamin E
– Vegan
– Water-resistant
– Smudge-proof & sweat-proof
– Transfer proof

I can’t wait to see all of those gorgeous selfies, no matter the shape, size or style, embrace it! Own your #BombBrows! Love you all so much.

Launching online EVERYWHERE on Thursday 9th September.
Join the waitlist: https://bit.ly/3DYH9hd

LET’S BECOME FAMILY!
SNAP: HudaBeauty صفحة سناب شات
BLOG: http://hudabeauty.com المدوّنة الالكترونيّة
INSTA: http://instagram.com/hudabeauty صفحة الانستقرام
FB: http://facebook.com/hudabeauty صفحة الفايسبوك
TWITTER: https://twitter.com/hudabeauty صفحة التويتر

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The BEST Focaccia Bread – No Mixer Needed!

The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

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