Use a brush or a Q tip to gently smudge the shadow and finish with a black kohl eye pencil to really define your look
Ingredients 1 cup plain Greek yogurt, preferably full-fat (made with whole milk) 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to cup chives or green onion (sliced into segments) Optional: Up to 2 tablespoons fresh tarragon leaves 1 medium clove garlic, roughly chopped teaspoon fine sea salt Lots of freshly ground black pepper, to taste Instructions Combine all of the ingredients in the bowl of a food processor
May be served immediately or stored in refridgerator for up to 1 week
Images: courtesy of Getty
Telephone: (501) 951-1619 Email: [email protected] Address: 5817 Kavanaugh Blvd, Little Rock, AR 72207
Finish the vinaigrette: I whisk everything together until fully combined, then serve it right away or store it for later use