I have a great diet. You’re allowed to eat anything you want, but you must eat it with naked fat people. ~Ed BluestoneWe’re the country that has more food to eat than any other country in the world, and with more diets to keep us from eating it – unknownThe biggest seller is cookbooks and the second is diet books – how not to eat what you’ve just learned how to cook. ~Andy Rooney
If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully, they all blur together, leaving you with only one definite piece of information: french-fried potatoes are out. ~Jean Kerr
My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~Orson Welles
Stressed spelled backwards is desserts. Coincidence? I think not!
WAIT….not so fast! It sounded so good at first – EAT ALL YOU WANT…. just NOT when you want. Is that the secret to staying thin and healthy?Read this but remember to always consult your doctor before starting a diet and take everything with a grain of salt. This may not be the diet for you. This is one of the most recent buzzed-about diet crazes of late – it’s called “Intermittent Fasting (or IF for short), and it’s different from any other diet you’ve ever read about. IF lets you eat anything you want (see? – It started off so good) just not when you want (so you must use some kind of self control). And despite the “fasting” label you don’t ever have to go completely without food. Confused?
Bill Gifford investigates the science behind the latest diet fad.
The non-feeding frenzy has been fueled in part by The Fast Diet, a best-selling book from England. (The U.S. edition was released last February.) The idea behind it is simple: You can eat normally on five days out of the week, but on two nonconsecutive days (you pick them) you are limited to two small meals totaling just 500 calories (600 for men). Coauthors Michael Mosley and Mimi Spencer, both journalists, insist that this 5:2 eating pattern not only helps you lose weight, it improves a range of metabolic and even cognitive function, and may even help delay aging. The good news is that their claim seems to be backed up by a growing body of scientific research. Even better, the diet does not entail actual long-term fasting, you’re not going without food, you’re just going with less food.
Finally, intermittent fasting is almost infinitely flexible, and you can use it to design an eating program that fits your goals and your level of willpower. Some scientists believe that by alternating our eating patterns, we more closely mimic the feast-or-famine cycles that our prehistoric ancestors knew, those cycles in turn, helped shape our DNA. “Just like you need a good light/dark cycle to regulate your sleep, your body needs an eating/fasting cycle,” says Satchin Panda, a biologist in San Diego. Panda recently coauthored a study that found that mice on a high-fat diet gained far less weight when their eating hours were restricted to an eight-hour period than mice with 24-7 access to the same high-fat food – despite consuming the same number of calories. Food for thought.
During the fasting part of the cycle, scientists believe, our cells gradually switch over to a kind of survival mode, activating chemical reactions that not only burn off excess fat but also have been shown to combat the effects of aging. Studies have found that brief periods of fasting bring some of the same benefits of longer-term caloric restriction, such as increased insulin sensitivity, improved cholesterol profiles, better cognitive function, and, of course, weight loss. Animal studies have shown a reduced risk of cancer. Why? Like exercise, fasting induces a mild stress, says Mark Mattson, a neuroscientist at the National Institute of Aging. The cells are responsible for producing antioxidants. In other words, it’s good stress.
Indeed, the most successful fasting diets have been done with obese subjects. For normal weight people, the jury is still out. Loren Greene, a New York endocrinologist, discourages fasting if you are already very thin, have struggled with an eating disorder, or are diabetic or (especially) pregnant. It’s also important to stay well hydrated.Moreover experts caution against the days-long juice fasts popular in Hollywood and the fashion world. People say, “I went on a long fast, and I lost all this weight,” but that’s because you’re burning muscle and you lost water weight. It’s almost an illusion of success.
Forget illusions. We’ll take real cheesecake anytime, even if we have to wait a few hours to eat it.
Canadian Thanksgiving ended 4 days ago and so did my cravings for all things ‘pumpkin’ – or did it?
this + the salted caramel is the BEST ice cream
The importance of willpower needs to be revisited – as in “I will NOT have another slice of pie no matter what. Okay, just one more…it can’t hurt right?” After all I did manage to lose the extra pounds put on from a trip last Spring. I do NOT want to gain them back but I don’t want to deny myself another slice. This is an argument with myself – usually a no-win situation. It ends with okay..have your pie, enjoy it & deal with it later. Make yourself run an extra mile. If you didn’t eat it you wouldn’t have to but now you do.
Research tells us that willpower is a limited resource. Each of us only has so much of it.
Control yourself! We all say it, mostly to ourselves. We say it when we ‘indulge’ in behaviors that cause short-term gain for long-term pain. And guilt (note to self – buy the book ‘toxic guilt’ recommended by a friend). I cite many of the usual suspects: eating the wrong things, being lazy, staying up too late, drinking too much. There are others, of course. Why do we do such things? After all, aren’t we entirely in control of ourselves all of the time?
Yes, and NO we are not! That makes us human I guess and some humans are so mean they’ll buy a jar of Earnest pumpkin pie ice creamand leave it in your freezer so that when you finish the real pumpkin pie but the cravings haven’t yet ended, you can indulge again! As I did…with a fork no less (as all the spoons were in the dishwasher) & I couldn’t wait. Finally..craving satisfied!
I’ll have to run an extra mile or two but now I’m too lazy so I’ll do it tomorrow instead. It’s a tough circle.
Beauty editors are particularly choosy about what products they spend money on. After all they get a lot of freebies, however they do admit – why splurge on a pricey eyeliner when there’s a $1 one that does the trick?
image from totalbeauty
Something to consider especially since we tend to spend a lot of $$$ on products. If you are going to shell out the big bucks, do it on something that benefits your skin — like an ultra moisturizing lipstick or an anti-aging cream and/or serum. But trendy, wear-once-in-a-while colors & some other face/body/hair care products? Those are your cheap thrills. Here are some to consider from Allure “best of beauty”
These 15 products belie their rock-bottom price tags (all are $10 or less) beautifully. Available at most drugstores in the U.S.
MAKEUP
NYC New York Color Smooth Skin Perfecting Primer, $3.99. The Spanx of primers: It firms, evens, and is so lightweight you won’t even notice that you’re wearing it.
Wet n Wild MegaGlo Illuminating Powder, $3.99. Swirled together, the ribbons create a rose-gold blush; used individually (wet or dry), they make lids glisten too.
WednWild Illuminating PowderNYC Bronzer
NYX Matte Bronzer, $9. Shimmer-free and available in five sun-kissed shades, the powder makes it easy for every woman to have a believable bronze. The extra-large pan means you can keep the charade going year-round.
Mark “just pinched” instant blush tint in Berry, $8.
mark just pinched
This cool raspberry sinks into skin for that proverbial glow, and doesn’t go MIA like so many cream blushes.
Rimmel eye palette
Rimmel London Glam’Eyes HD Quad Eye Shadow in Black Cab, $5.99. Blended together, the four shades strike the ideal balance of sparkle and soot for sexy smoky eyes. Use as liner too.
L’Oreal Voluminous Carbon Mascara – A unique formula of panthenol and ceramide-R builds and thickens voluptuous lashes while conditioning them, so they remain supple and healthy. An exceptionally plush brush is designed to glide on just the right amount of mascara without clumping or flaking. Non-irritating, fragrance-free formula is safe for sensitive eyes and contact wearers. Price: About $6 USD / $8 CDN. Overall: A great everyday mascara! Super black, holds a curl but just not as waterproof as expected.
vaseline cocoa butter lip
Vaseline Lip Therapy in Cocoa Butter. So rich and effective, a pot slightly bigger than a Tootsie Roll is all you need to keep lips, cuticles, and even elbows smooth this winter.
SKIN
Pond’s Luminous Clean Daily Exfoliating Cleanser. So many all-in-ones fail to do much of anything. This mix of kaolin, microbeads, and shea butter smooths and soothes as well as three separate products.
neutragena
Neutrogena Make Up Remover Cleansing Towelettes. These alcohol-free wipes erase the smudgy signs of a late night faster than it takes to chug a glass of water. Keep them on your bedside table.
Ambi Skincare Fade Cream. This hardworking cream plays offense (breaking up dark spots with 2 percent hydroquinone) and defense (protecting with
AMBI
sunscreen).
HAIR
aussie
Aussie Moist 3 Minute Miracle Condition. Reforms the most overprocessed hair yet won’t overwhelm fine and frizzy types.
NAILS
maybelline nails
Maybelline New York Color Show Nail Lacquer (shown here in Keep Up the Flame). Mint green, canary yellow, silver-flecked navy—there are certain trendy polish shades you want to play with before committing. At this price, you easily can do both.
BODY
Jergens Crema Hydrating Coconut Milk. So deliciously tropical, we half expect this vitamin-E-enriched moisturizer to be packaged in a hollowed-out coconut.
St. Ives Naturally Smooth Hand Cream, $2.99. This heavy-duty hydrator absorbs in seconds, so it leaves our hands (and iPad screens) grease-free. And it has just the faintest floral-citrus fragrance.
Aveeno Active Naturals Hydrosport Sunblock Spray SPF 30.A beach-bag essential: The clear spray clings to even soaking wet skin while the potent broad-spectrum sun protection swims laps around similarly priced sunblocks.
Ahhh the cardigan – the perfect light cover up! I can never have enough cardigans.
Best Looks: From left to right, Michael Kors, No. 21, Alexander Wang, Pringle ofScotland and Burberry. Photo: Garance Doré
A great part of any womans wardrobe. The practicality and convenience a cardigan provides is endless. Long or short, buttoned or unbuttoned, belted or not, without a doubt, classic cardigans are always in style….but some of the newer collections feature large knits with decorative fur & unusual asymmetry – some have no buttons or zippers.
You can choose to belt them or close them with a large safety pin (some would) or large broach.
They’re work appropriate but cardigans can also look sexy on top of light layers and soft fabrics.
There’s a style for every body type. Which is your favorite?
¼ cup fresh parsley leaves, plus 1 Tbsp. chopped, for serving
Kosher salt and fresh ground pepper
3 pounds large russet potatoes, cut lengthwise into wedges.
Preheatoven to 425 degrees. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 tsp. salt, and pepper to taste. Puree until smooth.
Toss the potatoes with ½ cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley.
Serve with the remaining vinaigrette on the side.
* Bobby BIO:
Bobby Flay is always busy with his hit Food Network shows: Barbecue Addiction, Throwdown, Boy Meets Grill and Food Network Star.
Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to the French Culinary Institute.
Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients. It was at these burgeoning restaurants that he met other icons of the era – Wolfgang Puck, Jeremiah Tower — whom he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.
Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary CaesarsPalace. The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine. In March 2007, Bobby brought Mesa Grill to The Cove Atlantis in Paradise Island, Bahamas, and in July 2008, opened his first Bobby’s Burger Palace (BBP) in Long Island.
Fashion week may be over in Paris, but one of its highlights carries on through January 26, 2014. The Palais Galliera—a.k.a. the Museum of Fashion—re-opened its doors last Tuesday, after four years of dusty renovation. In between shows, crowds have been rushing to admire its successful facelift and the city’s first retrospective of the legendary couturier Azzedine Alaïa.
Azzedine Alaïa’s body-con designs defined the aesthetic of Paris in the 80’s
Olivier Saillard, the museum’s director and curator of the exhibit describes Alaïa as one of the last living designers who actually knows how to draw, sew, and model. He is a true artisan of over 30 years. The famous Azzedine technique, which is to sculpt the dresses directly on the models, aims to celebrate women’s bodies, accentuating their assets and hiding their flaws.
photo – Garance Doré
Alaïa, Palais Galliéra, 10 Avenue Pierre ler de Serbie, 75116, September 28, 2013 – January 26, 2014
“Forgive your enemies, just don’t forget their names” –John F. Kennedy
from pulp fiction
“What’s your name,’ Coraline asked the cat. ‘Look, I’m Coraline. Okay?”Cats don’t have names,’ it said.’No?’ said Coraline.’No,’ said the cat. ‘Now you people have names. That’s because you don’t know who you are. We know who we are, so we don’t need names.” ― Neil Gaiman, Coraline
What’s in a name? That which we call a rose by any other name would smell as sweet. – William Shakespeare, Romeo and Juliet
Tigers die and leave their skins; people die and leave their names – Japanese proverb.
Unprocessed and uncooked organic produce has earned status as the gold standard in health food, but when it comes to vegetables, less (cooking time) isn’t always more. In fact, several varieties actually pack a bigger nutritional punch once they’ve been heated up above 115 degrees.
Taken from an article written by Jessica Chia
Compared to their raw counterparts, cooked tomatoes deliver more lycopene, an antioxidant that can lower the risk of prostate cancer, heart disease, and lung cancer. Likewise, heated carrots deliver a bigger dose of beta-carotene, a source of vitamin A. Spinach, mushrooms, asparagus, and cabbage also supply maximum antioxidants and nutrients when cooked, says Bonnie Taub-Dix, RD, author of *Read It Before You Eat It(this nationally recognized nutrition expert from New York tells shoppers exactly what should be going into their carts.)To lock in peak nutritional value, Taub-Dix recommends steaming vegetables to avoid overcooking, and adding flavor with fresh herbs and spices, rather than drowning them in rich sauces or fat-loaded batters. That means tempura is out and your easy, cheesy broccoli recipe was overdue for retirement, anyway.
Veggies that fare better fresh: beets’ brain-boosting folate, broccoli’s cancer-combating myrosinase, and red peppers’ immunity-improving vitamin C are all at their highest levels in their natural state. Other raw standouts include coconut, cacao, lettuce, cucumbers, nuts, and seeds.
Eating slices of plain beets or a handful of unsalted nuts not your style? Taub-Dix suggests tossing vegetables, fruit, nut milk, and nut butter in a blender for a nutritious, protein-rich, and surprisingly satisfying smoothie. Drizzling raw veggies with a little oil-based dressing is another way to add flavor without defeating your clean-eating efforts.
Here, Taub-Dix shares her favorite smoothie recipe, a trio of refreshing fruit, cholesterol-lowering kale, and heart-healthy chia seeds.
Fruit, Kale, and Chia Smoothie
½ banana
½ apple
½ mango
Handful of kale leaves
2 tablespoons chia seeds
1 cup water
2 ice cubes
About the book:
There is a wealth of information on labels, but most people have no idea that products labeled “trans-fat free” can contain trans-fats or that “all natural” is a meaningless phrase. Readers can bring this handy guide to the supermarket to help them interpret labels like a pro. How much sodium is too much? Are all carbs the kiss of death? And what does “organic” really mean? Taub-Dix clears up the confusion by showing readers how to make sense of the labels and sidestep tricky marketing ploys. She walks them through a typical grocery store and points out the best food choices to make in every aisle.
Also, **Don’t miss listening to “Transforming Health” with host Brad King for the most evocative and informative up-to-the-minute interviews with leading health professionals – Live every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America.
The question is: What is the meaning of a name and how does a name influence a person’s character?HAVE YOU EVER stopped to wonder why you have the name you have? Why did your parents choose your name and if you were to change it and pick one for yourself, what would it be?
Because aside from having a different surname through something like marriage, many people have decided to change their first names too.
I’ve thought about if from time to time knowing that I came thisclose to having a totally different first name – something slightly more glamorous sounding. Something I might have preferred if I was given the choice. So If that was the case, would my personality be totally different?
For instance, how often have you been given the name of someone you haven’t yet met and assumed a personality type to fit the specific name? For instance, a girl named ‘Paris’ sounds worldly & sophisticated while someone named ‘Tiffany’ appears to be spoiled. Just saying..
So just for fun I located a website that gives you your ‘apparent’ personality type when you type in your first name. Give it a try yourself and see if the truth comes out.
The Energy In Your Name and What it Means
The power of a name and its value has long been immortalized in prose, poetry, and religious ceremony. Everyone recognizes himself or herself by name.
Below is a brief analysis of my first name only:
– The name Debbie creates a dual nature in that you can be very generous and understanding, but you can also be so candid in your expression that you create misunderstanding.
– You struggle with the requirement to soften your expression with tact and diplomacy and to consider the feelings of others.
No sir, I did NOT feed that ground squirrel!
– Difficulty in accepting or admitting that you may have made a mistake causes you to appear to be stubborn and set in your ways.
– Thus, you have too often created the wrong impression, and friendships have suffered.
– This name does offer creative talent where there is the opportunity for ingenuity and originality.
– You have a tendency, at times, to have too many ideas on the go, and thus your efforts are scattered and many things do not reach completion.
– You are included to do to excess the things you like to do.
– You have very intense feelings and find it difficult to maintain stability and happiness.
– If you allowed it, temper and self-pity could be problems.
Before you go criticizing my good/bad points, go ahead and try it yourself with the link below:
We’re the country that has more food to eat than any other country in the world, and with more diets to keep us from eating it – unknown
The biggest seller is cookbooks and the second is diet books – how not to eat what you’ve just learned how to cook. ~Andy Rooney
My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~Orson Welles
Stressed spelled backwards is desserts. Coincidence? I think not!
Girl Who Would be KING on Life, Style and INSPIRATION. 
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