It’s vacation time for many of you right now. You’re getting
ready to pack up.
Have a look at how travel bags have changed. If you happen to have any of the old ones still lying around or taking up space in your storage locker here are some great uses for them for anything other than traveling. They might even make you want to pick one up from a thrift shop, especially if you have cats.
SOME NEW USES FOR OLD STUFF:
Coffee Table, Plant Stand, Bed
Bye, bye old friends….you were wonderful and trustworthy although heavy & cumbersome at the same time. You won’t be missed!
As far as old cameras go…..stacked high up on a shelf is best. Sorry; I sadly can’t think of any other use for them. I now use my Samsung Galaxy for capturing images & Instagramming them (my latest passion) right away. Gone are the days of taking my film into a shop, waiting for the processing to be done (remember when they had the 1 day option for a little higher price?) and then paying for them whether they turned out or not.
It’s not unusual for me to walk into Sephora and see products that have my name written all over it…meaning that I recognize something that I think would be perfect for me. But this time I really did see something with my name written on it which of course garnered my attention. On closer observation I realized it was also my colour and the caricature of the person on the packaging looked just like me was wearing something I like and also sell. Co-incidence? I think not!
What it is:
Besides a good marketing tool, it’s a bestselling sheer, shimmering lip gloss with a tingling, plumping effect.
What it does:
A sheer, high-shine lip polish. It creates the look of fuller, more voluptuous lips with a refreshing tingling sensation and gentle plumping effect. Vitamins A and E help keep lips soft and protected.
What else you need to know: Dolly is a cult favorite, but if you love pinks, go with Katie and Sugar. For a plum obsession, go with Brandi or Gabby. Orange-lovers will gravitate toward Amber and Debbie. Add a splash of sparkle with Clair, Starr, and April. Leave it to them to choose names like Sugar, Brandi & Starr….I’m sure porn stars wear lipgloss too
What it is formulated WITHOUT:
– Parabens
– Sulfates
– Phthalates
For kisses that’ll have them coming back for more.
Available exclusively at Sephora – 100 shades that just might have your name on it.
is where the girls go barefoot and their hearts are just as free as their toesFeminine, flattering, and a far more conservative way to rock animal prints by the pool, this leopard one piece is the epitome of a necessary summer investment. For added va-va-voom appeal, don’t forget your red lipstick.
Party on a STICK! If you can slide it on a skewer, you can GRILL it. These simple KEBAB combos make them foolproof. Just match a marinade or glaze to meat and/or veggies and your barbeque just got a lot more flavourful.
Kebab Confidential: they can be tricky since different meats and veggies cook at different times. The key is to make single ingredient skewers. If combining ingredients (which I like because they look prettier) choose those with similar cooking times. It makes sense that peppers will take a bit longer than cherry tomatoes, etc.
Marinate chicken, beef, lamb, or pork 8 to 24 hours for best results. Before marinating the meat, reserve some marinade to brush over the kebabs while they cook. Discard any remaining marinade. For fish: 20 to 40 minutes is enough, since doing so for any longer could “cook” the fish kind of like a ceviche. Marinating shrimp can make them tough.
try chunks of tofu.try cut up corn-on-the-cob.
Adding vegetables – skewer them all in the same direction so that they cook evenly. Brush marinade or glaze on while cooking: don’t marinate them.
All grilled: heirloom tomatoes (feta was grilled on tinfoil) on crusty french bread. Delish!
Bread – I’m talking about hearty, crusty bread (not sandwich style) …it toasts beautifully on the Barbie. As with veggies, brush marinade/glaze on while grilling. You can add cubes to your skewers too.
A few good Marinades:
In a liquid measuring cup, combine ingredients. Reserve ¼ cup and pour remaining marinade into a zip-lock bag. Add 1 ½ pounds of meat (for 4 people) and toss to coat. Refrigerate. Use reserve to brush over meat and vegetables while grilling.
Buttermilk-Dill: great for chicken or lamb. Combine ¾ cup buttermilk, 3 garlic cloves (crushed with a press), ¼ cup chopped fresh dill, 1 tsp. salt and ½ tsp. pepper.
Balsamic-Rosemary: great for beef, lamb or chicken. Combine ½ cup balsamic vinegar, ¼ cup olive oil, 1 Tbsp. chopped fresh rosemary, 1 tsp. salt and 2 tsp. pepper.
Lemon-Oregano: great for chicken or fish. Combine ½ cup olive oil, ¼ cup lemon juice, 3 Tbsp. chopped fresh oregano, 1 tsp. salt, and ½ tsp. pepper.
Orange-Coriander: great for pork, beef or chicken. Combine 1 Tbsp. finely grated orange zest plus ½ cup juice, ¼ cup olive oil, 2 Tbsp. toasted coriander seed, coarsely crushed: I Tbsp. toasted fennel seed, coarsely crushed: 1 tsp. salt and ½ tsp. pepper.
Quick & Easy BBQ GLAZE:
In a small bowl combine all ingredients. Liberally brush on meat and veggies throughout grilling.
Combine ½ cup ketchup, 3 Tbsp. cider vinegar, 2 Tbsp. each brown sugar & Worcestershire sauce. 1 tsp. salt, and ½ tsp. pepper. Add a dash of hot sauce & garlic if you like.
I almost forgot – prevent your wooden sticks from catching fire or burning by soaking them in water for half an hour before grilling.
ART is part of our culture and can improve our LIFE
By art alone we are able to get outside ourselves, to know what another sees of this universe which for him is not ours, the landscapes of which would remain as unknown to us as those of the moon. Thanks to art, instead of seeing one world, our own, we see it multiplied and as many original artists as there are, so many worlds are at our disposal, differing more widely from each other than those which roll round the infinite and which, whether their name be Rembrandt or Vermeer, send us their unique rays many centuries after the hearth from which they emanate is extinguished. (Proust)
“What do I ask of a painting? I ask it to astonish, disturb, seduce, convince.” – Lucian Freud
Agnes Martin
When I think of art I think of beauty. Beauty is the mystery of life. It is not in the eye it is in the mind. In our minds there is awareness of perfection.
What I say is that we’re capable of a transcendent response, and I think it makes us happy. And I do think beauty produces a transcendent response.” – Agnes Martin
Albert York
“The modern world just passes me by. I don’t notice it. I missed the train.”
“I think we live in a paradise. This is the Garden of Eden, really it is. It might be the only paradise we ever know, and it’s just so beautiful, with the trees and everything here, and you feel you want to paint it. Put it into a design. That’s all I can say.” – Albert York
Joan Miró – 1927
“I feel the need of attaining the maximum intensity with the minimum of means. It is this which has led me to give my painting a character of even greater bareness.”
“What I am looking for… is an immobile movement, something which would be the equivalent of what is called the eloquence of silence, or what St. John of the Cross, I think it was, described with the term ‘mute music.'” – Joan Miró
“Art enables us to find ourselves and lose ourselves at the same time” ~Thomas Merton
If you could…..wouldn’t you prefer to improve the health and longevity of your pets? After all, they are family members and deserve the best that life has to offer. At least we think so!
KIRA now
Debbie & Jia Jia
Both dogs in the photos are 11 years young, still playful with several more good
Jia Jia models a ‘Yoda’ Star Wars baseball cap.
years ahead of them. Both dogs have been taking daily drops of Rejeneril FP® – which is the first Patented Anti-Aging Dietary Supplement for pets.
With animals aging at a much faster rate than us humans, we lose them way too quickly as is. And unfortunately, many of our pets experience degenerative conditions at younger ages, which greatly impacts the quality of their lives in later years. But, it doesn’t have to be this way!
Rejeneril FP® is comprised of a unique and patented antioxidant molecule along with minerals, vitamins and amino acids which are crucial to the health and longevity of one’s pet. The synergy of these nutrients is highly beneficial for all stages of a pet’s life.
Rejeneril FP® can help:
Younger pets build a strong immune system and set the foundation for a disease free life.
Adult pets recover quicker, maintain youthful energy levels and remain healthier for longer.
Senior pets rejuvenate and slow and/or reverse the negative effects associated with aging.
Rejeneril FP® works in three targeted ways to help keep your pet younger longer. Find out more at: http://www.myultimatepet.com/
What to do, what to do…… when you want a natural TAN. We know that we need to protect ourselves from the powerful UVA/UVB rays but at the same time we want that radiant sun-kissed colour too. If we over-protect we don’t get it.
I think it’s fairly safe to use a lesser SPF for body when you’re just out strolling around but still getting sun. Lying full out in the sun is bad enough but I’m surprised to see tons of people still doing it and also going to tanning salons especially using the beds.
whatever you do, try not to get Burned!
There’s lots of lotions out there but for the longest time my favourite has been Australian Gold spray – the one with the natural caramel bronzer that protects you but at the same time it gives you an instant bronzed glow. And it smells delicious – just the right amount of coconut so you feel like you’re already at the beach. It has:
Broad Spectrum UVA/UVB Protection
Exotic oils to soften and moisturize skin for beautiful color
Aloe Vera to provide natural soothing and skin conditioning
This is what I made for a “celebration of life” pot-luck dinner last Saturday.
adding the reserve mixture
Edna (the lovely woman who passed away) had quite the reputation for her love of cooking, doing it amazingly well and of course, she had a repertoire of recipes, many of them Indian. We were requested to cook & bring one of her recipes.
rinsed & waiting
I love Indian but hadn’t made a vegetarian Indian dish in a long time. I must admit that this one didn’t sound especially appealing at first but trust me, the end result was so delicious….especially when all the flavors from the spices melded together. The end result was more like a chickpea stew and you could taste the ginger and lemon which I love. It’s healthy too! I served it alongside cut up pieces of Naan bread. I didn’t change a thing about the recipe (as I wanted to re-create it exactly as she had) but I think it would look nice with a few sprigs of cilantro sprinkled over top for garnish. Oh, when I went back to the buffet table for a second platter (remember, they were mostly her recipes) it had vanished. So Enjoy!
After a bit of research I found out that the origin of this recipe is Delhi street vendor style.
Ingredients:
Use either ¾ lb. of dried chickpeas or 1 x 16 oz. can. If using dried, cover them with water and bring to a boil, and let sit for an hour. If using canned, rinse well and soak them overnight.
3 pints water (6 cups)
3 or 4 very finely chopped onions
2 ½ tsp salt
1 finely chopped hot chili
3 or 4 tbsp finely grated fresh ginger
4 tbsp lemon juice (from two small lemons)
1/3 cup cooking oil (preferably coconut, or canola)
2 or 3 chopped tomatoes
1 ½ tbsp ground coriander
1 ½ tbsp ground cumin
1 tsp turmeric
3 tsp garam masala (see recipe below)
½ tsp cayenne pepper
Bring peas and water to a boil, and let simmer till beans are tender, approx. one hour. This is for both dried or canned.
The reserve mixture should look like this.
Meanwhile, mix 2 tbsp chopped onion, ½ tsp salt, chili, ginger and lemon juice in a small cup or bowl. Set aside.
Heat oil in heavy pan on medium heat and add remaining onions, stirring and frying till they have reddish brown spots (about 10 minutes). Add tomatoes, stir and fry another 4 or 5 minutes. Add coriander, cumin and turmeric and stir and cook for about half a minute. Add drained chickpeas, about a cup of the cooking liquid, 2 tsp. salt, the garam masala and cayenne, stir and simmer very gently for about 20 or 25 minutes.
Add the reserved onion mixture and stir to mix. Serve hot or lukewarm.TIPS: onions should be soft & nicely browned. It should turn out quite lemony & very well cooked. I used a 19 oz. can of chickpeas for this and 1 red thai chili (but you can use any hot chili).
I made my own blend Garam Masala (a warming spice mix) from an Indian cookbook so I used that, but of course they sell it already packaged. I just thought it would be cool to make my own. Should you feel so inclined I’ll share the recipe:
Garam Masala from scratch:
8 Cardamon pods (remove the seeds from the cardamon pods).
2 Indian bay leaves (cassia leaves) – break them into small pieces.
1 tsp. black peppercorns
2 tsp. cumin seeds
2 tsp. coriander seeds
5 cm. (2 in.) cinnamon stick
1 tsp. cloves
Put everything into a spice grinder (or pestle and mortar) and grind to a fine powder. Store in a small airtight container until needed.
Pack Light!It’s vacation time for many of you right now. You’re getting
Girl Who Would be KING on Life, Style and INSPIRATION. 
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