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Product Reveal: NEW & IMPROVED Liquid Matte lipstick

When we launched our Liquid Matte Lipstick in 2016, it was truly revolutionary and a first of its kind formula – hydrating, pigmented, long-wearing… but that was 6 years ago 😱 in a very different industry! You guys know we’re all about innovating, and we knew we owed it to you guys to kaizen this formula and give you guys a liquid liptick that’s better than ever!!
Over the years, we’ve heard alllllll your comments and reviews, and challenged our manufacturer so it’s exactly what you guys want (and better). Here’s why we’re OBSESSED with this new & improved formula:
-1 swipe application
-8hr wear
-Ultra-comfortable
-Vegan formula-Transfer-proof
-Streak-proof
-Smudge-proof
It’s also:
-Infused with L.O.V.E. complexion (lycopene, olive oil, vitamin A & E, essential fatty acids) 
-Thinnest possible formula with NO stickiness
-16 versatile shades (8 OGs and 8 new shades!!)
-FSC certified & recyclable carton
Soooo excited for you guys to try the new shades and formula, you’re going to love them!! #Launching17January EVERYWHERE

Check out the shade guide here: https://bit.ly/3HVYubC

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Potatoes, eggs & hot dogs , an Italian childhood classic that fed generations and still hits every time. Sure, it’s not fancy… but ask anyone who grew up on this and they’ll pick it over filet mignon any day. Bonus points if you eat it in a sandwich by the beach like a true Italian (I swear it tastes even better at the beach) it’s such a humble thing but I think many many cultures relate to how special dishes like these really are for the soul! Approx recipe and instructions below! 3 medium size russets, peeled and thinly sliced 4 to 6 hot dogs (all beef for me) slices up 6 eggs Plenty of grated parm Plenty of S&P Olive oil I like cooking the potatoes in some olive oil over medium heat until they are about half way cooked (season them with a pinch of salt and pepper) then once there, add the hot dogs and continue cooking until the potatoes are fully cooked, add in the whisked egg and cheese mixture and cook until golden and set on the bottom, I use a fish spatula to kind of “slice it” into 1/4 pieces so it’s easier to flip but honestly this DOES NOT have to be perfect, it’s rustic home food. Cook until fully set then sprinkle more parm and enjoy every single bite!

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