Finding what works
for you |
one size does not
fit all! |
I’m fascinated with Bravo’s reality
shows – at least most of them. I am addicted to Top
Chef and Project Runway.
I love watching the creative process and no one does it better than
Bravo. |
Lately I have been watching Work Out with
celebrity trainer Jackie Warner. I find
Work Out a little less captivating than the other shows as it focuses
too much on Jackie’s turbulent personal life. However, her
boot camp program, SkyLab was particularly
interesting and heartwarming this season. She
takes on clients who want to transform their lives through diet
and exercise. Its pricey personal training and a nutrition program
that she personally oversees. The results are amazing. |
Transformational programming is nothing new or rare on television.
From the earnest Biggest Loser to the
outrageous Celebrity Fit Camp, these types
of television programs have become part of our culture. Perhaps
because they have both struggled with the issue, Dr.
Phil and Oprah have devoted
hours to the subject. It’s enough to make me long for my childhood
when the only expert on most TVs was Jack LaLanne, with
his nonsense approach and 30 minutes of non-stop, simple-to-do at-home
exercises. Jack gave sound advice even back then. Have you seen
Jack lately? He is in his 90s and looks pretty darn spiffy. |
Seriously, I think it’s great we have so much good information
available now. We try to bring you the very best and weed out the
nonsense. It can be intimidating and overwhelming, with so
many gurus claiming to have the “answer” for everything.
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Over the years, I have developed a few simple rules to find what
works best for me. When it comes to health and beauty darlings,
I assure you one size does not fit all. |
‘If it’s not broke, don’t fix it’ is
a popular old cliché. Cute, but not necessarily always the
best policy. But it’s a great rule when it comes to your skin.
If your skin is glowing and clear, don’t mess with it. Do
not change products, get facials, or try anything new. Use sun block
every day and call it a day. Most women in their late 20s will feel
the need for a little eye cream, a good exfoliation, and moisturizer.
Keep it simple. Remember, sun block every day is your first anti-aging
strategy. |
If you start to have problems with your skin, such as acne or
signs of aging, try a good product designed to address the condition.
We recommend many at all price points. Ask your two most knowledgeable
friends what they use. Try to pick women who have similar skin types
or are beauty divas. If a troubling condition persists, get to a
good dermatologist. Be prepared to try several approaches. Skin
can be tricky, but finding the right solution and the right dermatologist
is heavenly. Run from any doctor who offers only pricy options.
There is always a low-cost option or two to try first, if that is
your preference or budget. |
When it comes to diet and exercise, ‘if it isn't broke
don’t fix it’ is terrible advice. As we age our bodies
change. We need to adjust our diets and exercise routines. Any exercise
expert will tell you that “muscle confusion” - doing
different exercises for the same muscles - will give you a more
efficient work out. Also, unless you are a professional athlete,
you can get bored and sloppy. Checking in with a pro once in while
or a new DVD trainer ensures good form and exposes new and stimulating
types of motion. Even if you are super-vigilant about health - and
heaven bless you - a little tweaking is a good thing! |
There are no celebrity secrets. We have access to all the same
things celebrities do. I read this years ago and it is so true.
There is no makeup or skin care line that is sold exclusively to
A-listers. The same goes for their coaches, trainers, and designers.
At the height of notoriety it maybe tricky to book with Heidi
Klum's trainer or get an appointment with Fredrick
Fekkai himself in New York. But trust me, if you have
the cash and the patience you will get in. But caveat emptor
darlings, this person may or may not be your miracle worker. You
may or may not flourish under Heidi’s very intense and pricey
regime, although it certainly works for her. You may or may not
love what happens at the salon du jour, and can you afford to keep
it up? |
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Thanks to DVDs and books, you can try Heidi’s
Trainer, David Kirsh no matter where you live or what
your budget is. His new book, The
Ultimate New York Body Plan, will tell you in detail
how he worked with Heidi and others. You just need to do the work;
that is the hard part.If you want to do yoga with the same teachers
who taught Madonna and Sting,
check out Transform Yourself with Jivamuki Yoga www.acacialifestyle.com
|
If you think Madonna’s skin is
fabulous and you want to try a little of her magic, her dermatologist
Dr. Brandt has his skincare line available.
Check it out at www.dr.brandtskincare.com.
The products are impressive and Madonna is not involved in the line.
But these days it’s hard to find celebrities who are not trying
to sell you their “beauty secrets”. As I write
this, Kate Hudson is on The
View, with her new line of natural hair care products.
|
Are Kate’s hair products any good? I don’t know.
I haven’t seen them. From what I understand, they are brand
new. Many celebrity products are disappointing. They rely on cachet.
Some are fabulous, and most are a little pricey, so try them if
they appeal to you and make sense for your skin. |
Over the years as a beauty writer and editor for the “glossies”
and as a newspaper columnist, I have been treated to the services
of some of the “big names” in beauty. It has been a
ball, but it has also taught me that talent is everywhere. I have
been rubbed-down by the famed massage therapist of the
Bolshoi Ballet in Moscow.
He was gifted and a charmer. But Tamara, my own gal from the local
banya, was even more fabulous - at least for me. I think
Jackie Warner on Work Out is fabulous, but no more so than Christine
of Christine’s Fitness. Christine
has been running similar successful personal training programs for
Toronto women for years. Her results are as amazing as Jackie’s! |
We publish lots of good advice. I suggest you try some of it.
Not all of it will work for you. Not every product is for everyone.
I know I have my favorites. That's why we review the best and give
you lots of choices. Expensive isn't necessarily better, but sometimes
we all crave a bit of luxe. |
As to how many times a week you should wash your hair or if you
should choose cream or powder blush – that’s personal.
Only you can find what works best for you. But if your hair is looking
less than fabulous, then try some of our experts' advice.
Find what works for you. The same goes for your gorgeous body or
skin and psyche. |
It’s all about you. There are only a few immutable truths
when it comes to beauty: eat fresh and lean. Eat less to lose weight.
Move more to be healthy and to feel sexy and vivacious. Exercise
is a beauty treatment. Wash your face - often and gently. Wear your
sun block. Think sweet thoughts, nurture yourself, and celebrate
your beauty. Aside from that wisdom, do it your way. Experiment.
Have fun. One size does not fit all, not for beauty and not for
life. |
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| Never one-size fits all |
|
Cooking with
love |
If you love to cook or aspire to cook, don’t miss a word
of this exclusive interview with award winning writer and cook Marie
Simmons. She is the author of Things Cooks
Love: Implements. Ingredients. Recipes by Sur La Table and Marie
Simon a new encyclopedic volume on cooking that soon
should take its place next to other great cooking classics. The
book is sumptuously photographed and beautifully written. It is
done in conjunction with the renown cooking emporium, Sur
La Table. |
DD: What was the inspiration behind Things
Cooks Love? |
| MS: The inspiration behind the book was a combination
of the cooks who shop at Sur La Table
and the staff in the stores. Doralece Dullaghan, the Director of Strategic
Partnerships at SLT explains it this way. Walking into a store,
our clients have what we call the "Oh-my-God reaction,"
as they gaze at the floor-to-ceiling inventory of cookware. Awed
by what they see before them, they ask, "How do I use this piece
of cookware?" So, the folks at SLT figured out they
needed a book about cookware that stressed cooking: cookware, recipes, pantry
ingredients, and descriptions. |
| DD: Do you find having different cooking implements
can influence your cooking? |
| MS: Yes, in a couple of ways. First
of all the right piece of cookware for a task makes a big difference
in the enjoyment factor of cooking, and ultimately in eating the food
that we've just spent the time and energy preparing. For instance a
pan that is heavy enough for searing burgers on the outside producing
a yummy crust, but leaving the inside moist and flavorful; a
skillet that is the right shape and of light enough material
to easily turn out a perfectly folded omelet; a well-constructed
heavy pan of the right dimensions and depth with a heavy tight
fitting lid will produce tender and succulent pot roasts
or braised short ribs. These all make a world of difference in the results,
thus our "happiness" as a cook. Next, for those
of us who love cooking and entertaining friends and family, cookware
can have that "Ta Dah" factor. For instance, it's great
fun to cook the authentic clam and pork stew of Portugal in a
classic cataplana (made from hammered copper) and present it
at the table. I prepared this dish in the cooking classes I taught
throughout the US and students loved it. First of all the flavors
are luscious. But, it was fascinating because I always
stress alternative cookware (i.e. in place of a cataplana a braiser,
Dutch oven, or sauté pan works very well) students still had
to take the cataplana home. These are the SLT clients. So many are
passionate cooks, who understand--and can afford--the fun factor. While
others are more practical and instead would opt for the enameled
cast iron Dutch oven or braiser that I recommended for making
the clam stew and many other recipes as well. |
| DD: I really like that you always gave alternatives
for every implement or pot, so that if a cook didn't have that particular
pot or two, they wouldn't be discouraged from trying the recipe.
Is there a way for cooks to logically come up with alternatives, as
many recipes today are very tool- or ingredient-specific and it can
be discouraging? |
| MS: I insisted on including alternatives
because although Things Cooks Love is cookware driven, from my point
of view, it is as much a book about the food. I'm a cook and a passionate
one, and I wanted the food (i.e. the luscious recipes) to
be as important as the cookware. Therefore, how could I write recipes
that could only be made in one piece of cookware and no other? It
is much too exclusive for me. I might be a passionatecoo, but
I'm also a relaxed and generous cook. Therefore it is important to
me for TCL to be a book for everyone from those fortunate
enough to have ample budgets and big kitchens to those with smaller
kitchens and less fancy cookware. I grew up with a mother and grandmother
who loved cooking and produced fabulous meals with very basic (in
some cases what I'd call Five and Dime) cookware, therefore we know
that although the right cookware can make a difference in ones enjoyment
of cooking. It certainly is not essential. My advice to a novice
is to nail the basics. A dinner of a gently roasted chicken with
steamed vegetables and a good loaf of bread is lovely when
the cook is relaxed and happy. The same would not be true if the cook
has totally stressed herself by over reaching and trying complicated
stuff. |
| DD: The book is so gorgeous and inspiring, with
such an incredible selection of pots and tools that it could be a
bit intimidating to a beginner, even though you make it so accessible.
What would be your short list of must-have basic tools to stock a
starter kitchen? |
| MS: I get asked this question often. I've
decided that on my short list is a good quality chef's knife that
feels good in your hand. I recommend in the book that before buying
a knife "try it on, like a pair of shoes." Hold it in your
hand, move it up and down simulating chopping and slicing. Remember
the top of the line most expensive knife is not necessarily the "best"
knife for your needs. But a good quality knife, like a good sturdy
pair of shoes, if worth the investment. The next thing you need is
a sharp paring knife. This could be quite inexpensive since they have
a tendency to get "lost". Next, I would purchase a good
skillet, about 10 inches, with gently sloping sides that I could
use for eggs, sautéing vegetables, even cooking chicken cutlets or
burgers. It should be heavy but non-reactive (so the pan can be deglazed
with a little wine, or tomatoes can be added for a small stew,
etc.) Stainless steel clad aluminum comes immediately to mind. The next piece
of cookware would be a 4 or 6 quart Dutch oven type pan. This
is great for braising or making soup, but can also double as
a pot for cooking pasta, steaming vegetables, boiling potatoes, etc.
|
| DD: Things Cooks Love also has a wonderful approach
to different style cuisines and ingredients. You make everything from
European cuisines to Asian cooking so accessible with recipes and
explanations of ingredients. So again for the beginner what would
be a very short list of must-have items? |
| MS: My advice for any cook, novice or
experienced, looking to explore global kitchens is to take each
kitchen separately, rather than trying to excel in all at one time.
Pick one recipe. Use the pantry section to learn about the ingredients
you may need and then seek out a neighborhood gourmet shop or
ethnic grocer that can help you. Look at the alternative cookware
selections so you can see if you truly need to buy cookware. For instance
a tagine is basically a stew and can be made in
a Dutch oven. When I was researching these chapters I spent hours
in my local Mexican, Spanish, Indian, Middle Eastern shops asking
questions and selecting ingredients. (I also did a lot of research
on line, which is a treasure of information, as well.) It is a fun
way to "travel". You've heard the expression, "armchair
traveler" This is the kitchen/cook version of that concept. |
|
| DD: Who has most influenced and inspired you professionally? |
| MS: I was incredibly fortunate to
have been surrounded by mentors, beginning with my grandmother who
was a fabulous passionate cook. As a kid I was her constant companion.
My idea of a Saturday play date was spending the day in the kitchen
with Nana. I had a mother who loved cooking and was a born teacher.
She taught me the whys and hows of cooking and how to be organized
in the kitchen. One aunt was an avid traveler with a fabulous
mind for remembering details of the food she had eaten on her travels. My
mother and two of my aunts were school teachers, so it was part of
their DNA to "teach". And I was like a sponge. I absorbed
it all and turned their passion into my vocation. Today my daughter
and her daughter love to cook, especially the old family recipes. |
| DD: If you have one piece of advice for fledgling
cooks what would it be? |
| MS: Relax and have fun in the kitchen.
Forget about the "things" that go wrong. Believe me
they will. I rather enjoy it in a class when things happen. For
instance, recently I was heating oil and talking about something in
class and noticed that the oil was too hot and beginning
to smoke. I turned it into a lesson by calmly turning off the heat,
disposing of the oil and beginning again. The class always appreciates
this. It shows that even an expert can make a boo boo in the kitchen,
but it's not the end of the world if it happens. |
| I remember a story I read once about Julia
Child, discussing a dish she made that turned out
wrong. I think she scorched the bottom. She served it anyway, never
mentioning the burned taste (or whatever had happened) to her guests.
She said she poured lots of wine, laughed and smiled, and pretended
everything was perfect. She said people had such a good time, they
forgot that what they were eating was not quite right. This is the
best lesson about the real meaning of eating together - love
and enjoyment. |
| DD: If you had one piece advice to share with experienced
cooks, what would it be? |
| MS: I think I sort of hit on it in
the above answer. But the short answer is:" Enjoy yourself. It's
only food." |
| |
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newsletter? Help us grow; sign-up
today, and forward
to your friends. Because life should be sweet. |
|
How to have |
flawlessly-finished fingers |
Jan Arnold, nail care expert and co-founder of CND Creative Nail Design, separates the lies and realities of nail care. Here are her 10 realities so you can have your own perfect 10. |
Lie: Eat gelatin to grow strong, healthy nails. |
Reality: There is no scientific evidence of any benefit to nails from eating gelatin. |
Lie: Never file ‘back and forth’ on the nail. |
Reality: Filing ‘back and forth’ is perfectly safe if you are using a fine grit file 240 or higher. |
| Lie: It is best to leave toe nails square to prevent in-grown toe-nails. |
| Reality: Square corners create sharp spikes that are driven into the surrounding skin under the pressure of tight or pointed shoes. Always trim corners at a 45 degree angle and smooth nail into a rounded square. |
Lie: Remove enamel and all coatings from the nail periodically to “let them breathe”. |
Reality: Coatings – anything from a thin base and top coat to a nail enhancement coating – protect nails and help to prevent them from becoming dry and brittle. |
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| Nail care expert Jan Arnold. |
|
Lie: Acetone polish remover is bad for nails. |
Reality: Acetone-based removers are superior because they efficiently remove pigment from the nail, leaving no residue or stain. Non-acetone removers evaporate very slowly, leaving a gummy film behind. |
Lie: Square shaped nails are stronger than oval or almond shapes. |
Reality: Strength comes from the sidewalls of the nail. Always keep the sides parallel, where the pink meets the white, and then begin shaping near the extended edge. |
Lie: Wear only pale enamel shades on short nails. |
Reality: In fact, short nails can carry dark shades best because the darker color helps to give the illusion of a beautiful, classic, well groomed nails. |
Lie: Nail enhancements tips and /or coatings are bad for the natural nail. |
Reality: Today’s nail enhancement technology is light, thin, safe and protective. Coatings protect the natural nail from the rigors of everyday impact. The bonding process comes from advanced technology without the use of primers or filing damage! They grow out with the natural nail only requiring maintenance once a month. Polish never chips and a custom-blended natural look offers great fashion freedom. |
Lie: Cutting cuticles makes my nails look so clean and healthy. |
Reality: Over time, cutting cuticles will lead to thickened scar-like tissue. The more you cut them, the thicker they will become. Stop the vicious cycle by using an AHA cuticle remover to gradually micro-exfoliate the non-living tissue. If used daily, this will prevent dry skin build-up and deeply hydrate the skin to keep it tight, clean and healthy. |
Lie: Skin that easily tans can’t successfully wear purple nail enamel. |
Reality: All skin tones can wear all colors, if the correct hue of the color is chosen. If you tan easily, this means you have a lot of yellow in your skin. Choose a lilac or purple with yellow in it. Such as Rebel with A Cause. If you easily burn in the sun, you have ‘cool’ or ‘blue based’ skin, choose a purple without yellow in it, such as Jiggy. |
|
Trend alert |
Darlings, sometimes I feel I’m in a time machine and everything old is new again. Suddenly, everywhere I look, top stylists are bringing back natural hair treatments to heal and repair over-processed hair. Shades of my high school years and experimentation with natural beauty treatments! I still love a quick oatmeal, honey or yogurt masque, so I was thrilled master hair stylist Julian Huxley agreed to share one of his recipes with me. Julian is the resident hair guru at the tony Blue MedSpa in Atlanta. Julian is convinced that natural is the way to save and reclaim your hair. You can still colour and highlight with his methods. He mixes up custom shampoos and conditioners from fresh fruits and essential oils, as well as fruit smoothies to treat tired locks. Here is recipe for the fruit smoothie he put on my tired blonde hair one recent Hotlanta afternoon. |
Blend: |
¼ cup any bland conditioner |
1 avocado (can be very ripe /over ripe ) and ½ banana |
1 tbsp. honey, 1 tbsp. lemon juice |
Leave on hair 20 minutes or so and rinse very well. |
www.bluemedspa.com
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|
Hot,
hot, hot! |
Summer is the time to splash out – to heat things up a little. Clarins Summer Fever Collection is the perfect way to warm your look up. The collection is a sophisticated take on this season’s bright summer shadows and burnished – as oppose to tan –blushed. Try a hint of waterproof pencil in turquoise or violet to make your eyes pop. I love no smear pencils that are rich with vitamin and jojoba. Or try a flick of coloured mascara on top of your usual black for subtle colour. Sun Blush is a gorgeous hit of colour, soft enough for fair skin. This is an effortless way to get the chic St. Tropez-Marseilles look on the grittiest city days. |
Try this look on a hot day: a simple white dress or white t-shirt and a gauzy white skirt. Put on your best gold sandals or raffia wedges. Pin a lovely silk or fresh flower to your top or in your hair. Darlings, do you feel the cool breezes? Now get ready. The whole city is going to smile at you! |
Yes, we have no tomatoes |
That was a line in a silly old song (okay – it was actually about bananas!). It is so old it may have been a hit before my parents were born. In light of the current tomato crisis it isn’t all that funny anymore. Even though I adore tomatoes and hope this current crisis is soon straightened out, it did start me thinking of all the lovely salads I enjoy that don’t involve the love-apple. |
I adore watermelon in the summer time. It is juicy and sweet, and at 50 calories a cup, it’s a guiltless pleasure. It’s also loaded with Vitamin C and lycopene. It’s also a low-calorie health bomb. How fabulous is that? And there are lots of new varieties of watermelon that are seedless. |
Try this salad; it’s so delicious. You can use the cheese as a salty seasoning. Just use the smaller amount or bump it up to the larger amount and serve cold for lunch or a starter. |
For 4 |
4 cups cubed watermelon, or use a melon baller. |
1 thinly sliced sweet onion. I use my mandolin , but it works just as well to cut very thin slices with a knife. |
½ cup crumbled feta for a dinner salad |
1½ cup of cubed feta for a lunch or starter salad. |
Use a good quality feta. I prefer a creamier feta for the lunch salad and saltier creamier feta for dinner salad. |
Lightly salt the melon and onion that you have mixed together and chill. Before serving, add the cheese. |
Vinaigrette. |
2 tbsp. fresh lemon juice |
2 tbsp. good quality sherry or white wine vinegar |
2 tbsp. good olive oil. |
| Pour over salad and toss. |
Add the cheese. You may want to add more salt or lemon. |
Darlings, here we are in the heat of summer. I think it is delicious and I hope you are all enjoying it too. I hope I have inspired you to find your own way, not just in beauty, but in all that you do. Be confident and put your own stamp on it. Scientists have found that beauty, as well as crosswords and reading, stimulates our minds and helps keep us young. I’m not surprised. Beautiful things, such as art, music, and nature, stimulate the mind and soothe anxiety. Science says so. We also have proof that time with friends and healthful eating are all as good as - if not better - than drugs. So, if you still harbor guilt about taking time for yourself and the sweet things in life, stop. Science has decreed it a matter of health. |
Remember: please sign-up
to DolceDolce if you haven’t already. DolceDolce
is free! And forward
us to all your friends. Because life should be sweet |
| Gracey Hitchcock |
| Editor |
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