@livmanni: bronzed and flirty and glowwwy 💋 used: @anua_global pdrn serum @ByTerryOfficial tea to tan @rhode skin highlight milk shade 02 @Tower 28 Beauty concealer shade DTLA rhode bronzer shade sun dip rhode blush shade juice box @Copini Beauty freckle pen @CAIA Cosmetics lip liner shade livosa rhode tint shade colada

livmanni

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Region: US

Thursday 11 June 2026 19:36:27 GMT

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No Watermark .mp4 (15.19MB) No Watermark(HD) .mp4 (14.48MB) Watermark .mp4 (13.81MB) Music .mp3

Comments

Rita Giarrusso-Conno :

Where can you get the terry tea to tan

2026-06-12 21:45:47

15

sharbs :

I thought the beginning was the end result!! 😭

2026-06-11 23:25:37

8648

Blinkblink :

@livmanni What was the glowy product in champagne colour? After By Terry?

2026-06-12 13:50:39

0

Annika✨ :

Please do a pinky lip! It would just make your eyes pop!!

2026-06-12 06:24:17

1365

Iris Liniado :

Love the skin, don't like the lip combo for it. A bit too dark. Lips are screaming peachy or pink :)

2026-06-12 09:46:35

706

Marija :

I thought you had makeup on in the beginning😭

2026-06-12 19:39:18

576

lexa ferrell :

You sold me on quite literally everything

2026-06-11 20:58:14

281

Rachel Sarah :

I’m taking this video to my injector STAT

2026-06-12 09:39:33

79

mayahuds0n :

dinner date? bridal look. def saving this thank uuuu

2026-06-12 00:24:08

96

pinkkittenx :

Beautiful! What was the spray you put on first thing? 💖

2026-06-12 05:59:55

7

sammyyy :

you are a goddess. it’s giving.

2026-06-11 20:10:18

94

Ayram :

My love with that skin🥰 you dont need much

2026-06-13 16:12:13

6

hannah 💋 :

I was thinking I want my makeup to look the way your face looks at the beginning omg 😭😭

2026-06-12 18:51:03

12

ashley :

What brush for the bronzer?!

2026-06-11 20:09:17

6

johnna :

wait… TEA

2026-06-11 21:46:53

41

aziza_inspires✨ :

Oh you need to START 😳

2026-06-12 17:42:45

19

andieajello :

Love love love

2026-06-12 03:13:41

7

Leaarpellcolor :

I have been using it for 7 years. It’s the most slept on product ever 🙏

2026-06-12 11:03:35

6

CAIA Cosmetics :

Lovisa forever 💖

2026-06-13 15:55:49

7

Ashlin Flowers :

Omg you literally look angelic!!! What is the tinted champagne colored product?

2026-06-12 04:01:17

8

Seve DePina :

Buying this tint ty

2026-06-11 19:59:05

11

angiepangiec96 :

I thought the beginning was the result! You’re stunning 😍

2026-06-12 12:31:55

7

Kylie🦋Concord/CltHair Stylist :

Wait - what was the highlighter ??

2026-06-11 20:48:14

7

daniela 🌸 :

What shade is the rhode blush? You look stunning

2026-06-11 22:30:38

8

Piristin :

my tan skin...malah gw pake bedak putih..kayanya gw harus dandan shade tan yaa 🥰

2026-07-19 03:35:33

1

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Other Videos

Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood

Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood

nice hobby, bro. #sidehustle #contentcreator #SmallBusiness #creatoreconomy

nice hobby, bro. #sidehustle #contentcreator #SmallBusiness #creatoreconomy

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