FUN – Page 63 – Girl Who Would be KING on Life, Style and INSPIRATION.

B well – a GUT Feeling

Chronic diseases are on the rise and so many people we know are suffering from something, getting tests done and taking over-the-counter or prescription medications. My gut feeling says THIS IS NOT NORMAL!

MOST PEOPLE today have some degree of gut damage which is a serious problem because both health and disease start in the gut. What’s happening?

When our gut is damaged, it becomes more challenging to lose weight, digest food properly and maintain stable moods and energy levels. Gut damage also makes us more vulnerable in the long run to chronic disease. It is through gut repair that we can address the root of our health problems and avoid disease in the future. Now there’s a new book that addresses these problems:

In Clean Gut, Alejandro Junger, M.D, New York Times bestselling author of Clean and creator of the world-famous Clean Program, delivers a complete toolkit for reversing disease and sustaining life-long health. He explains why understanding the gut is one of the missing factor in thinking about our health.

All of today’s most-diagnosed ailments can be traced back to an injured and irritated gut. The gut is an intricate and powerful system, naturally designed to protect and heal the body every moment of every day And yet for far too many of us, this remarkable system is in disrepair, which leads to all kinds of health problems—from extra pounds, aches and pains, allergies, mood swings, and lack of libido, to heart disease, cancer, autoimmune disorders, insomnia, and depression.

But we no longer have to be sick to get healthy. In this groundbreaking program, Alejandro Junger, M.D. explains how instead of treating the symptoms as they arise, we can preemptively attack disease before it takes root in the gut.

No matter your current state of health, you will benefit from this program: Clean Gut will help you put an end to everyday ailments, reverse chronic disease, and achieve true, long-lasting health.

Book available on Amazon.com & Harper Collins

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.

Here’s the link: http://www.voiceamerica.com/show/1686/transforming-health

FUN

Join the Club and know not what to expect

Woody Allen quoting Groucho Marx – “I’d never join a club that would allow a person like me to become a member.”

I’ve been curious about belonging to some club other than the gym I go to. While I do enjoy reading, book clubs can be boring and members not always on the same page. I need something a bit more exciting. It would be nice to belong to a golf or tennis club – or better still, a yacht club but I’d end up using the privileges for the bar or restaurant because I’m not so good at either golf or tennis. I do really enjoy ~~sitting on a sailboat drinking wine~~ sailing.

Anyway I found something I excel at – wine tasting, wine drinking and wine sourcing (for drinking purposes). So I joined a wine club. Every month starting mid-May I’ll be getting 3 (starting out small) exceptional bottles from Marquis wine club delivered to my front door. All of which are not easily found elsewhere in the BC marketplace and many of the selections are brought in just for the club, and thus are not available anywhere else. Talk about customer service and aiming to please: they claim to deliver great value wines that are delicious and technically superior to many wines available in the marketplace. They guarantee all of their wines, meaning if you really don’t like one, or if it’s flawed in some way, you can let them know and they’ll send you another bottle. What’s not to like?

Then I plan to do wine/food pairings based on the particular bottles received – looking forward to that. Most people plan their meal and then choose the wine to go along but this time it will be WINE FIRST. I love the element of surprise….(of course providing it’s a good surprise). I’ll update you later with results. Until then….cheers!

Have you ever been part of a wine club? If so tell me how you enjoyed the choices? Did they deliver?

See “World of Wine” on my Pinterest page at: http://pinterest.com/intrigueimports/world-of-wine/

FUN

INtrigue INsider – on the move with Margarita Active

Style 903T

Spring ahead with a fun and flattering pair of workout capris from Margarita Active Wear. Color and prints are back in a big way and these are great for running, yoga, the gym or any active wear. Durable Quality, Details and Comfort with a cute daisy logo. This product is made in Israel with a Brazilian style cut for added flair. Once you try on a pair you’ll be hooked.

Style 555T

These and more available while supplies last at http://www.intrigueimports.com

FUN

Style and Substance – with BOOKS

No small feat to chic. I didn’t say it would be easy.

This goes to prove the best body and the best wardrobe is unattainable

J’Adore DIOR

I love books, I love coffee, I love tables, I love style, I love books about style on coffee tables while drinking a cup.

Faking French can be done…with ~~lots~~ of a little help & a cigarette.

Gotta love the Nerve!

Well at least I can read. How will I manage to pull off this look with a Sheltie who walks with his nose to the ground?

Muses learn to develop style. They are INspirations after all. Think Kate Moss.

FUN

Simply Satisfying in BLACK or WHITE – Truffle Oil

RECIPE below. Truffles are a type of subterranean (it sounds alien like) mushroom. Truffles are difficult to find and very expensive as a result! Therefore the oil seems like a less expensive option. I prefer white because it’s not as strong as the black version.

About $25.00 — I like this from Alba -approx. $25.00

Truffle oil is a finishing oil not a cooking oil. Truffle oil is created when truffles are soaked (infused) in olive oil & used to enhance foods by adding it after preparation. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil. You can buy a truffle oil for as little as $12 but the best ones will run you a bit more. Prices vary.

Things I’ve grown to love about truffle oil:

First off that it reminds me of something else I really love – truffles (I mean the chocolate variety especially laden with alcohol). I love the word truffle – it sounds fluffy.

A little goes a LONG way. One bottle will last months.

How putting a little on your veggie sandwich or eggs brings on a whole new flavor.

How topping your pasta with the oil makes it just perfect.

How topping your grilled steak with it makes it “just what the doctor ordered” (minus the fat).

How topping your pork chop or roast makes it ideal as you can then use less mushrooms which are wonderful with pork. I think you get the picture!

The ingredients to make the truffle oils are cold-pressed and not chemically treated. This means smaller batches of truffle oils are made, and the oils are rarely processed by heat.

I have one tiny dislike about them – the fact that they use pigs to sniff them out – it sounds dirty. A hunter will use a staff to force the pig to back off, once the pig has located a truffle. Can you imagine doing all that work and not getting a piece of the action? They use dogs too because dogs apparently love truffles. I think they should reward the animal used with at least one truffle treat – I would give them more before saying “that’s enough now, we need to make oil.”

Cost: White truffles cost from about $1000 to over $2000 a pound, and black truffles cost from $300 to over $600 a pound. This is approximately what the better eateries have to pay to get them. Don’t expect to be seeing them in the produce department of your neighborhood grocery store anytime soon…or ever.

Truffle Trivia: Let the dogs do the trick. In Italy, truffle dogs are trained in several steps. First, the dog is taught to retrieve a rubber ball. Next, a small bit of smelly Gorgonzola cheese is substituted for the rubber ball. After the dog has learned to retrieve the cheese, the cheese is hidden, forcing the dog to sniff it out for a reward of food. Finally, a small truffle is substituted for the cheese. The dog is trained to fetch, then dig up the truffle.

What about you? How do you use truffle oil? Do you prefer black or white?

Asparagus with White Truffle Oil Vinaigrette

Ingredients:

2 pounds asparagus

For the White Truffle Oil Vinaigrette:

2 Tablespoons White Truffle Oil
1.5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Champagne Vinegar
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon (preferably Fleur de Sel or Maldon) Organic Sea Salt
Ground Black Pepper

Combine ingredients in a bowl and whisk. Gently steam asparagus until just cooked through. Plate and drizzle with the vinaigrette. Adjust salt and freshly ground pepper to taste. Serves 6-8.

FUN

Seen in the City – Signs that Spring has Sprung

Vancouver – Sunday, May 5th

From the Bridge — **From the Burrard Bridge**

FUN

Words – from the GLOBAL LUXURY Fashion Summit

Fashion fades, only style remains the same – Coco Chanel

Style is an expression of individualism mixed with charisma

God is really only another artist. He invented the giraffe, the elephant and the cat. He has no real style, He just goes on trying other things – Pablo Picasso

Comments below taken from REUTERS reporters…..

at the GLOBAL LUXURY and FASHION SUMMIT in fashion capitals ranging from Paris to New York. Here are some memorable quotes from the summit (like being a fly on the wall – we can Yvesdrop a little):

CARVEN CEO HENRI SEBAOUN: On DESIGNERS’ CREATIVITY –

“There has been a big gap between what was done in the studio and clients’ expectations, but a new generation of designers is now trying to reconcile creativity and clients’ needs.”

SOCIETE DES BAINS DE MER CEO BERNARD LAMBERT: ON PROVIDING GOOD SERVICE:

“It’s a smile at reception, calling the guest by their name, serving breakfast on time, not making any mistakes with the bill.”

PARMIGIANI FLEURIER CEO JEAN-MARC JACOT: ASKED ABOUT THE CHALLENGES OF HIRING GOOD STAFF –

“There’s experience and there’s conscientiousness. Conscientiousness is harder and harder to find. It’s the culture of constant channel-hopping.”

FASHION DESIGNER DIANE VON FURSTENBERG: ON FASHION DESIGNER JOHN GALLIANO (previously with Dior) –

“It’s very unfortunate what happened, the state he was in, the stupidity that came out of his mouth, the fall. But it’s not just in fashion that you fall. Strauss-Kahn had a bigger fall.”

“I wanted to be an independent woman and I wanted to be in control. I became that woman through fashion … Everything about my life is all about the same thing. It’s about empowering women.” my side note: I met DVF one night at a nightclub in New York – many eons ago. The friends she sat with offered me some champagne and a seat beside them. She was once on the cover of “TIME” Magazine with her famous wrap dress. One I tried very unsuccessfully to copy in a sewing class. A testament to things that look simple but are not. ALL women look good in THAT DRESS.

LE PRINTEMPS CEO PAOLO DE CESARE: ON CUSTOMER LOYALTY – “Higher-end customers don’t want to trade down. Maybe they delay the purchase a little, but they stay with the brand. Even if times are tougher, they stay with the brand.”

“Russians are coming back. There is a clear correlation between the oil price and the number of Russians coming to our stores.”

BARBARA BUI (BBUI.PA) DEPUTY CEO JEAN-MICHEL LAGARDE – “I have the impression that many brands are re-centering their production in Europe. Many people tried to make shoes in China and it didn’t work.”

YOOX (YOOX.MI) CEO FEDERICO MARCHETTI – “Russia will be a very promising market, probably faster than many other markets like India. I think Russia is probably around the corner, while India is a few miles far from being a really interesting market for luxury goods.”

“Opening in China was a big challenge. We had to check 103 to-do-list items. From big issues to small issues. It’s definitely not an easy job to localize in China.”

Fashion is something that comes after style – John Fairchild quote

FUN

B well – the Daily BUZZ

CAFFEINE: the UPS and DOWNS

chocolate, men, coffee – some things are better rich.

I don’t know about you, but I start all of my mornings with two cups of Bodem (French Press) coffee with 2 tsp. of organic cane sugar (I’m refined until it comes to sugar) and cream. Not going to compromise on the cream. For the added calories I’d rather have that than watery tasting coffee with skim milk anytime. I’ll have to cut calories elsewhere. Maybe ½ tsp. less sugar or honey – but honey doesn’t really replace sweetness in coffee the same way sugar does. Oh well…

And who invented decaf? What purpose does it serve? Decaffeinated coffee is the devil’s blend. It’s not even that the taste of coffee is so amazing it’s only to WAKE UP! But I do like the taste and smell of freshly ground organic coffee beans…..even if it’s a morning ritual while checking mail and catching up on others’ daily blogs while drinking the stuff. I’m not looking to replace that. Even fresh juice or smoothies don’t replace it – it’s just an ad-on to the morning ritual. I know it’s good to switch up the workout routine now and then but NOT my mornings. Typical morning: roll out of bed, quick stretch & brush teeth (can’t even drink coffee without first brushing), lazily make my way downstairs to a Bodem just waiting anxiously for me to press down on. S L O W L Y beginning to wake up. Second cup – finally awake. Then it’s usually off for either a run or yoga class before coming back to shower and start the day……..I’ll spare you all the other amazing details of the rest of my day.

Okay so while drinking my morning java the other day I came across an interesting article on the health benefits of caffeine (and happy I’m so healthy as I sip and read). DID YOU KNOW that for all the potential benefits of coffee – from decreasing your diabetes risk to protecting against Parkinson’s – research now shows that the brew isn’t without its dangers? Luckily there are simple ways to avoid them. So before your next cup…. Spoiler alert:

You should use a paper filter if you have HIGH CHOLESTEROL. Every cup of unfiltered coffee (think my French press daily habit) contains cafestol – the most potent cholesterol-elevating substance we know of in the human diet, according to researcher Marie-Louise-Ricktts, PhD, of the University of Nevada, Reno. One study found that drinking roughly four eight-ounce cups of French press coffee every day for four weeks could increase your cholesterol by about 8 percent. To remove most of the cafestol, brew your coffee with paper filters (single-serve options like Keurig K-Cups, already have them built in), because they’re more effective at removing the compound than permanent metal filters. Ooops……I’ll have to go back to my “one cup” with the natural paper filters at least a couple times per week….just incase.

If you’re at risk for developing HEART DISEASE switch to decaf. Sorry for putting you down decaf. Caffeinated coffee may increase your odds of having a heart attack if you already have three or more heart disease factors (such as being overweight, smoking, or having high blood pressure). Caffeine will cause your blood pressure to briefly spike, and when you already have plaque buildup in your arteries, this can loosen and block blood flow, leading to a heart attack, explains study coauthor Ana Baylin, MD, associate professor of epidemiology at the University of Michigan School of Public Health. Even small amounts cam be harmful.

If you experience ACID REFLUX– brew a darker roast. Dark coffee may taste strong but according to one study, they’re gentler on your stomach. The roasting process produces a compound that slows the production of stomach-irritating acid according to researcher Veronika Somoza, PhD, a professor in the University of Vienna’s department of nutritional and physiological chemistry. Darker brews are roasted longer than their lighter counterparts.

If you suffer from INSOMNIA know when to say when. Conscience keeps more people awake than coffee. The time it takes for half of the stimulant to leave your body is between four and seven hours. Okay now there’s even an app (surprise, surprise) called Caffeine Zone 2 so you can enter how much coffee you drink and the app will predict how long your buzz should last. What did we do when we didn’t have apps?

I hope you find this helpful & interesting and that I didn’t spoil your day. What about you? What gets you off and running to start the day?

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.

Here’s the link: http://www.voiceamerica.com/show/1686/transforming-health

FUN

Would you Hire a Personal Buyer?

PROVIDING a SERVICE

If you were in need of a gift for any person or occasion; didn’t have either the time to spare or the inclination to venture out into the vast shopping universe yourself and don’t mind paying a bit more for the stress-free convenience of having another person do the work for you, then you should hire a professional.

I’m talking about a personal shopper now referred to as your “personal buyer“. Somebody who will care to take the time to carefully choose the perfect gift (be it clothing, jewelry (albeit more personal), chocolate, beauty products, perfume, books, toys….the list goes on – even BIG toys). Everything with a money back guarantee and assurance that any discount or savings will be passed on to you, the customer. Also someone who can choose a card, gift wrap it “even in a brown paper bag” & ship to recipient if need be and remain discreet. Personal buyers are more and more in demand as people’s busy schedules don’t allow for the extra time it takes to go searching. If major department stores like Bloomingdale’s have personal shoppers WHY NOT YOU?

but some people don't — **We’re finding out more and more people don’t like to SHOP. Some even break out in hives!**

This is done by first filling out a short questionnaire based on your needs and then a follow-up with the P.B. calling or e-mailing you back to discuss & finalize details and making payment convenient with any credit card through secure paypal method.

Both the customer and recipient have to be satisfied.

What do you think guys/girls – would you do it or do you know someone who would? If so, here’s a convenient link:

http://www.PersonalBuyer4U.com

FUN

Simply Satisfying – Cacio e pepe with lemon

You don’t have to be Italian to cook like one – although it helps!

Once again when “glamping” we try to keep it simple for obvious reasons while coming up with restaurant quality dishes as often as possible. This is one of them.

Don’t you love the elegant name of this dish – which is simply a glorified sounding Italian staple synomymous with Pecorino Romano – but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk – that is, acidity and freshness. Before assembling please see note at bottom for the distinct differences when using Pecorino and Parmesan. I guarantee you will love this.

Recipe:

8 ounces thick spaghetti or linguine

½ stick unsalted butter, cut into 4 pieces, softened or at room temperature

2 ounces Grana Padano or Parmigiana Reggiano cheese grated (1 cup)

2 tsp. freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish. Pepper flakes for finish (optional)

¾ ounce Pecorino Romano cheese, grated (1/4 cup)

1 small lemon (preferably Meyer)

High quality extra-virgin olive oil, for drizzling

1) The first thing is to undercook the pasta (al dente). Bring a large pot of generously salted water to a boil. Add pasta and cook until very al dente – about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.

2) The key to a lush, silky sauce: Transfer pasta to a 12-inch skillet (preferably non-stick). Add butter and ¼ cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Parmesan cheese from becoming stringy in the finished dish.

3) Parmesan (either GP or PR): Reduce heat to low, and mix in whichever grated parmesan you chose with the cracked pepper. I use Parmigiano Reggiano in all my pasta dishes as a personal preference. Both are softer than Pecorino Romano. It will melt into the butter water, creating a sauce as the pasta finishes cooking.

4) Toss and Simmer with tongs to thoroughly coat it with the sauce. Keep everything at a gentle simmer just until the cheese melts and sauce thickens slightly, about 1 minute.

5) Pecorino and Zest: Remove from heat, then stir in the Pecorino Romano. Always add Pecorino off direct heat: it clumps when cooked. Zest lemon over the pasta to catch any extra. Any type will do but a Meyer is particularly nice in this dish. It’s sweeter in flavor and aroma, with back notes of orange and lime.

6) Finishing Touches: If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm (preferably) bowls. Drizzle each with oil and lemon juice and garnish with more cracked pepper & red pepper flakes. Top with fresh basil leaves or flat-leaf parsley for added presentation. Serve immediately.

And know that sometimes the dishes with the least ingredients are also sometimes the most satisfying.

Parm vs Pecorino – these hard cheeses enhance nearly everything, making them both winners in the kitchen. Knowing their differences will make you a smarter shopper and a better cook.

Try to buy the block verses “already grated” unless you’re in a super hurry. Grated is more convenient so if you must then buy it from the refrigerated section. The blocks are more versatile as you can also shave it into salads. It can keep for several months wrapped in parchment and plastic. Bonus: when the cheese is gone, Parmesan’s rind can be used simmered into soups to add rich flavor.

Parmesan vs Pecorino Romano

Made from Cow’s Milk Sheep’s Milk

Rich, Nutty, Salty Sharp, Earthy, Robust

Pricey but worth the splurge A bit more budget friendly

Parmesan: domestic varieties are available but classic Parmigiano-Reggiano is made only in a certain region of Italy. A stamped rind lets you know it’s the real deal.

Pecorino: Feeling fancy? Go for Locatelli brand *Pecorino Romano, a famously delicious pick imported from Italy. *Use this strong cheese sparingly. To use in place of Parmesan use less than the recipe calls for.

“glamping” is a glamorized version of regular camping – camping with flair (plus I don’t like to sleep in a tent). But you can make this any old time.