Summer is the perfect time to break out all the stops on anything white – even shoes and handbags……….while we can. That’s not to say we can’t wear white all year long – just not so much of it.
Miranda Kerr localkicks.com
I love the freshness of white and the fact that you can pretty much dress it up or down with scarves, belts & jewelry. White with turquoise looks amazing. I specifically love white and beige together or white with black for a more graphic look (more on that later).
White was all over the runways with most designers showing “all white” looks from feminine dresses to tailored blazers.
Let’s have a look at some more recent trends on this theme
Red carpet white – Charlize Theron at 2013 Oscars from Images.Menswear 2013 – theclothingmenu.comsivanidesigns.comSolange Knowles Imashopaholic.comKarlie Kloss at Mercedes Benz Fashion Fall-Winter-2013 (glamcheck.com)
WHITE HOT!
Then of course the classics – white shirt, white jeans & white sneakers. All the time, anytime.
CUBAN CUISINE contains African, Spanish, Italian and Caribbean elements. The Cubans don’t follow any rules when cooking – the mixture of all possible tastes, smells and colors usually help to create little works of art. Cuba does not have a great reputation for their food – at least for tourists. I’ve been to Havana and found this to be true. Their rum however is second to none and if you stick with drinking mojitos all day long you may not even mind how bad the food tastes. The truth is if you’re lucky enough to be invited into a local home for a home cooked meal or go to one of the handful of local insider restaurants which happen to not be in the very touristy areas, you will be pleasantly surprised. Together with the wonderful herbs and spices from the region – for example, chilli, oregano, onions, garlic, parsley, saffron, basil, etc. – there are no limits to the varied dishes. Here is a simple and delicious marinade.
2 Tbsp. (30 ml) each frozen orange juice concentrate (somewhat defrosted), ketchup and molasses. (I used spicy ketchup from the Mcilhenny Co. brand that makes Tobasco).
1 tsp (5 ml) each ground cumin and dried oregano leaves
¼ tsp (1 ml.) cayenne pepper
2 garlic cloves, minced
1 lime
1 Tbsp (15 ml) Extra-Virgin Olive Oil
4 centre-cut pork loin chops, each about ½ inch (1 cm) thickl
¼ cup (50 ml) coarsely chopped cilantro
In a bowl, stir concentrate with ketchup, molasses, dried seasonings and garlic.
Squeeze in juice from lime, then stir in oil.
Pour three-quarters of the marinade over chops and turn to evenly coat. Cover and let marinate in the fridge for at least one hour but best overnight. Turn occasionally.
Refrigerate reserved marinade in a separate container.
Preheat barbeque, then adjust to medium heat. Remove chops from marinade and discard marinade. Place on grill. Close lid and grill, about 12 to 15 minutes, turning once.
Brush with reserved marinade during the last five minutes of cooking time. Remove to platter and sprinkle with cilantro.
Per Serving: 237 calories
Sides: I served this with cooked quinoa (in a vegetable broth) which was then mixed into a pan with caramelized onions, shallots, red pepper, green beans & cuban black beans.
Sweet yellow corn on the cob with cilantro/chili/lime butter & sea salt.
A true signal of Summer ahead is strolling through the streets of Vancouver and noticing all the beautiful varieties of roses. These were taken Saturday, June 15th.
What good is a size 2 body if your hair ends up looking like hell?
photo credit below
I recently read an article about a nameless 42 year-old publicist from San Francisco who ended up losing a significant amount of hair due to extreme dieting. Seems sometimes we just can’t win. This girls goal was to lose 15 pounds in the first month, then re-evaluate how much more she’d need to drop after that – all with the assistance of a nutritionist.
Her calorie intake was just 750 a day, consisting of a protein shake for breakfast, soup and a shake for lunch, then salad, steamed veggies and 6 ounces of protein (like a piece of grilled chicken the size of a bar of soap) for dinner. She was still famished but wasn’t about to argue with the results – and lost every pound. The follow up visit with the nutritionist consisted of being told to set her target weight even lower and stay on the plan.
The trouble started four months later. The clothes were looser but her nice shoulder-length hair was much sparser. At first just a bit in the shower (which can be common) but in a matter of weeks she was dropping tons of hair – she has fine hair to begin with. She began to inspect her brushes after each stroke to see how many strands were tangled up in the bristles and had to disguise the hair sparseness by pulling it up into a bun or back in a ponytail as you could really see the difference when it was worn down.
The nutritionist would not entertain the idea that the diet had anything to do with it. She on the other hand, was not so sure. She eventually ditched the diet and started eating more sensibly, incorporating larger amounts of protein *(particularly red meat) into her meals. After a few months the shedding stopped, hair started to get back to normal and finally she’s at a healthy (but not supermodel thin) weight. *Whole grains, nuts and tofu/tempeh for vegetarians.
My brush
The Diagnosis:
Humans evolved from a feast-or-famine lifestyle: we cycled through periods when we had plenty of food to gobble up and periods when we had little to eat. Genetically, our bodies have a long memory, and in some ways they still react as if we’re living in prehistoric times. So if your body senses that you’re heading towards famine (hello, crash diet!), it diverts energy away from functions that are less essential, like growing hair or strong nails. If you start to undergo dramatic shedding, see your doctor for a blood workup; sometimes the problem could be the result of a chronic health condition, like hypo-or hyperthyroidism. Eating a healthy diet that includes all the food groups can help, as does popping a daily multivitamin, just to be sure you’re getting the nutrients that your hair needs. – Melissa Pilang, dermatologist, Clevelend Clinic.
NOTE **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. Here’s the link:
Apparently a lot, according to author & finance expert SusanHirshman, of a tongue in cheek but interesting & helpful new book on fresh financial advice geared for women (but men could use it too). Before you roll your eyes & tune out let’s just agree that the book puts a cheery spin on something we could all use more sound advice on but at the same time it can all be so mundane and confusing. When was the last time you read a book about financial planning that was enjoyable?
Review: As Susan Hirshman sees it, the rules of successful dieting are the same rules that apply to successful money management. In this upbeat and informative guide she offers women a 3-phase personalized plan that follows common dieting programs to help them understand their finances.
The structure of the book is consistent with that of a typical diet book – it includes an evaluation phase, an induction phase, and a maintenance regimen. Susan offers specific advice on topics that matter most to women including how to develop realistic and attainable goals, how to make smart financial decisions, how to determine the best way to invest based on a reader’s ‘investmentpersonality’, and how and when to get professional help from a financial advisor all while relating it back to a theme that practically every woman has experienced at least once in her life – dieting!.
Susan’s program completely removes the intimidation factor that often accompanies the words ‘personal finance’ and ‘investing’ and provides women with all the information they need to take control of their financial situations once and for all.
From Publishers Weekly – A comprehensive and coherent breakdown of basic financial and wealth management information from a J.P. Morgan financial adviser.
An increasing number of women are controlling more and more of the wealth in America, but studies suggest that women’s financial literacy is not increasing. Hirshman, who counsels investors on their personal finances, uses comparisons with dieting–a framework also used in Alice Wood’s excellent Wealth Watchers–and the metaphor holds up well: both dieting and investing require discipline, take time, and yield rewards. Hirshman presents reviewing a net worth statement as “stepping on the financial scales,” and investment categories as the basic food groups. Though it’s not overtly stated, the advice is aimed at an audience with a fairly old-fashioned view of finances–she speaks passionately about the need for women to be equal partners in their marital finances and admonishes women that “a man is not a financial plan.” Hirshman provides all of the information necessary for a solid financial background, and cheers on her readers with a positive message: “The only person responsible for you is you.”
With NEW glide-on 24/7 EyePencils that come in 40 highly saturated shades. I bought one recently and just got another for 100 points at Sephora – “smoke” a nice deep grey color, not so harsh as black. A super Sephora selection.
What I love is that they stay creamy for blending and dry to a waterproof finish that won’t budge. And as they say in the packaging “the shade range is insane!” Crazy-vivid brights, shimmering metalics or wear-anywhere neutrals. Something for everyone. Choose from every texture imaginable, from micro-sparkle to matte. You can get addicted to the names alone – perversion, smog, bourbon, hustle, corrupt, desperation, freak, psychedelic sister, etc.
Another Urban Decay Staple is the 24/7 concealerpencil. Don’t you just love makeup pencils?
The creamy formula dries matte and stays put (but only on dry skin and not 100% of the time). It’s still nice. Because it’s a pencil, it’s easy to apply with precision.
My color is FBI
With so many choices available it’s nice to sample different products and not stay always with the same brand. For someone who sells beautiful mineral makeup and doesn’t even wear much makeup to begin with I sure have a hefty stockpile. That’s what women do. How about you?
Gold never did go out of style except for quite a while we had a long silver streak. Silver is still going strong and it’s safe but Gold is Bold and it’s beautiful. Plus it was everywhere on the Spring/Summer 2013 runways. I’m enjoying this Gold Rush resurgence.
I love O.P.I.’s limited edition “Man With the GoldenGun” topcoat. It contains real 18K gold flecks and looks great over any dark nail polish (in photo).
Chanel suit from the “love gold” show in Cannes (taken from Images).Bazaar Magazine – May Issue
No wonder top chefsswear by this staple – it retains heat and cooks food evenly. Plus, it can last a lifetime if you treat it properly (see 10 reasons to own one below).
Steak & Frites
Or mashed, boiled or baked.
This casual, simple and tasty meal adapted from a restaurant in Chicago calls for Flat Iron Steak but I’ve used it on other cuts like rib-eye and T-bone. Let steak reach room temperature prior to cooking so the center won’t be cold. After cooking, wait about five minutes before slicing to keep juices in. Serves 4. Pair with a hearty Shiraz or Cabernet – either will go well with this peppery steak.
3 Tbsp. olive oil, divided
1 tsp. each black pepper, smoked paprika, crushed fennel seeds and kosher salt.
4 flat iron (top chuck) steaks, about 1 ½ lb.
2 Tbsp. unsalted butter
Combine 1 Tbsp. olive oil with the seasonings. Spread paste over both sides of steak. Let sit 20 minutes. Heat remaining olive oil and butter in large skillet over medium-high heat. Cook steak 10-12 minutes, turning once or until instant-read thermometer registers 140F for medium-rare. Slice & pour sauce over top.
Crispy Salt and Vinegar Potatoes
Use Yukon Gold and slice as thinly as possible. Sprinkle with some sea salt & olive oil.
Spread on a cookie sheet and bake at 375F until cooked through and crispy – about ½ hour. Toss with some malt vinegar and chopped chives. Tip: Cook them as closely to serving time as possible so they don’t get soggy.
10 Reasons to Own a Cast Iron Skillet
1) Made of Iron. This thing is sturdy. You can drop it and it won’t be damaged. You don’t have to worry about scratching it or discolouring it (it’s black already you see). It’s possible that it can rust, but you can easily clean it. Cast iron skillets will take any and all abuse and still last forever. In fact, your skillet will probably outlast even you.
2) It Can Take The Heat. Most cookware comes with heat warnings. Even most stainless steel cookware isn’t supposed to go over 450/500 degrees in an oven. Cast iron? I mean… yea… eventually it’ll melt. But seriously you can cook on an open campfire with this thing. Try that with a non-stick pan. Oh wait. Don’t. I don’t want any lawsuits.
3) It’s Non-stick. Speaking of non-stick, cast iron skillets are non-stick if you season them correctly. Season your skillet by wiping it down with a thin layer of canola oil and then baking it in a 250 degree oven for about 90 minutes. Let it cool and wipe it down and this will be as good as any non-stick pan out there. Go ahead. Try a fried egg on it.
4) It’s a Grill. For the city folk, having a yard is not always an option. But because you can get a cast iron skillet really hot, it can effectively be used as a grill. For example, I cooked this steak in my cast iron and it was just as good as if it’d been cooked on a grill. Perfectly medium rare with a really nice crust.
5) It’s Economical. I think some people are actually turned off by cast iron because they think it’s cheap as in low quality. But the reality is that they just happen to be cheap to make which makes them economical, but not cheap. If you pay more than $40 for one, you are getting super-screwed. Not to mention that a lot of people sell perfectly good cast iron skillets at yard sales just because they don’t know how to season them.
6) It’s Versatile. You can make hundreds of completely delicious things in this one pan.
7) Save on Soap. Once your skillet is seasoned, it actually hurts it to wash it with soap. The soap will break up the tiny oil molecules that are embedded on the pan and make it not-so-non stick. It’s also possible that the next thing you cook it will have a slightly soapy taste to it! So save on the soap. If you need to scrub your cast iron pan, use salt!
8) It’s Vitamin Rich. This is a stretch, but since it’s made out of iron, a little bit of mineral iron does get transferred over during cooking.
9) Heat Distribution. This is maybe one of the most important reasons you should own one of these guys. People spend thousands on pots that evenly distribute heat. A cook’s nightmare is a pan with a really bad hot spot on it so half of your food is burned and the other half raw. Cast iron does such an amazing job of evenly distributing heat that you’ll never have this problem.
10) It’s Sexy. Call me crazy but I find these things kinda hot. There’s something rustic about them. Like a guy with a great beard. When you see someone working with a big heavy pan, it’s a turn on. Or at least… that’s what I tell myself.
The best way to care for your cast-iron pan
The trick to keeping cast iron in good shape: seasoning, a process that protects the metal from moisture (which can turn it rusty) and creates a non-stick surface. Lightly coat the bottom of your skillet with vegetable oil, heat over a medium flame, then dry with paper towels while the pan is still hot. The toast temp will help the porous metal absorb some of the oil. Each time you use and season the pan, you will be reinforcing the non-stick surface. When it comes to cleaning, steer clear of dish-washing soap, which can strip the coating. Instead, just wipe down the pan with paper towels before it cools. To loosen stuck-on-food or remove rust stains, heat the pan, cover the inside with oil and use a handful of coarse kosher salt, then scrub with an old dish towel. Give it a quick rinse with hot water, and dry immediately.
kind of crazy
Want something different for the person who has everything? Buy them a cast-iron pan in the shape of their home state (obviously USA customers only). You heard right.
Made-to-order cast-iron skillet at FeLion Studios, from $150/state – felionstudios.com
It’s the typical MexicanTile that attracted me – seen in Palm Springs.
There are stairs and then there are STAIRS. These are not your typical variety….
Beautiful Italian Tiles – Palm Springs. Painted stairs that lead to mens “opening ceremony” – a store in N.Y. Photo taken by Garance Doré.Some stairs FLOATThis looks like fun – stairs that SLIDE. Why use a bannister if you have an actual slide – makes perfect sense!Others have storage – wish I thought of that sooner.
WHITE HOT!
Girl Who Would be KING on Life, Style and INSPIRATION. 
You must be logged in to post a comment.