Ladybugs – Coccinellidae is a widespread family of small beetles. They are commonly yellow, orange, or red with small black spots on their wing covers, with black legs, heads and antennae. However such color patterns vary greatly.
Another variety of this delicious cocktail is the strawberry margarita , characterized by a very pleasant flavor. UnaReceta
40 ml Sierra Silver tequila
15 ml lemon game
20 ml agave syrup
6 strawberries
Ice cubes
The first thing to crush or grind the strawberries to obtain a puree, then put them in the shaker, along with the agave syrup, the 40 ml. of tequila sierra silver, the juice squeezed out of half a lemon and some ice cubes. Beat everything well for several minutes.
Put a strainer in the glass, with or without ice as you choose, and pour the contents. Put a strawberry, making a cut, on the edge of the glass to make it beautiful.
This White Chocolate Raspberry Trifle has layers of cake, pudding and raspberry cream. Tastes of Lizzy T
2 packages white chocolate pudding 3.56 ounces each
4 cups milk
1 9×13 white cake baked
3 cups raspberries
20 oz whipped topping {or stabilized whipped cream} divided
1 cup raspberry preserves divided
Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set.
Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl.
Spoon 1/2 of the white chocolate pudding on top of the cake.
In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
Spoon 1/2 of the creamy raspberry mixture on top of the pudding.
Place 1/2 the raspberries in the trifle bowl next.
Repeat layers: cake, pudding and raspberry cream.
Finish the trifle by spreading the remaining 4 ounces of Cool Whip on top of the trifle.
Arrange the remaining raspberries on top to decorate.
Cover and refrigerate the trifle until serving.
If your trifle bowl is bigger, you can make more layers. You can also make individual servings using glasses or mason jars. Layer as described above.
Abigail Zientek by Danny Cardozo in “Crimson Red” Editorial for Fashion Gone Rogue. Stylist Veronica Garrote. For beauty, Gina Simone works on her slicked back updo and glittery eyeshadow with a red manicure by Madeline Gimenez.
Refreshing Hydration for everyday. Strawberries add a little sweetness, while cucumber, mint, and lime make the water tasty. Wholefully
sliced strawberries
sliced cucumbers
limes, sliced
fresh mint leaves
Ice cubes
Water or sparkling water
In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes. Obviously, the longer the water sits, the stronger the flavor. Enjoy!
Pyper America Smith by Dennis Leupold for Vogue Taiwan April 2018 – Fashion Stylist: Stacey Cunningham at See Management Hair Stylist: Dimitris Giannetos using Oribe. Makeup Artist: Mia Yang using Le Métier de Beauté. Manicurist: Kait Mosh using Essie.
Emily Ratajkowski by Jacqueline Harriet for Alison Lou Jewelry Campaign 2018 – Emily wears the hoops alongside transparent vinyl coats and coverups styled by Danielle Nachmani. She poses alongside metallic accessories with hair by Teddi Cranford and makeup by Hung Vanngo.