Category: Living Well

Spacing Out

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I’ve been thinking about spaces lately. We know when we are in a special one and also a not so special one. All of us identify with certain elements which inspire, calm, or excite us. The spaces we inhabit can greatly affect our mood and productivity. It’s spring cleaning time, so … let’s discuss.

You may be the type of person who feels most comfortable surrounded by stuff. Others of us work better with organized openness. Some might function at optimum with a blend of the two. It’s a fun exercise to think about spaces that inspire you and which qualities they have in common and then apply those qualities to the spaces you inhabit the most.


Shaving Face Might Make Some Sense

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Several years ago I learned that women actually shave their faces to exfoliate. It made me stop and think, yes, that makes a lot of sense!

I still find myself pondering the whole concept. The professional equivalent of a razor, and actually a much better alternative for women’s skin, is a Dermaplane. Razors are suitable for a man’s skin, but a razor’s edge is much thicker than a Dermaplane blade. Dermaplane physically exfoliates, similar to microdermabrasion, but with a blade like a thin, flat scalpel.

The blade is scraped against the skin in short upward strokes in a certain pattern, depending on the part of the face. Unlike Microderm, it is not done on the nose, just the forehead, cheek, and chin areas (the places you grow facial hair.)


Farmers Market Season Begins

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Spring’s a-springing, friends. Plants are starting to pop and that includes those of the edible variety! Our local farmers are ready to harvest their first spring goodies for the area markets.

You can count on greens being readily available — arugula, lettuces, chard, kale, and mustard greens. Buy a variety and mix them all up! They will be tender and fresh, the mustards and arugula offering a nice, spicy bite. Pile a mix on sandwiches, make a little salad, or rip them up and add to scrambled eggs or a pasta dish.


Dessert: The Final Flourish

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Spring and summer bring a multitude of occasions for great desserts. (Courtesy Christy Rost)

The dessert course goes by many names – a pudding, the grande finale, la piece de resistance – but no matter what one calls it, I’ve always believed guests may not remember what they had for dinner, but they always remember the dessert!  A beautifully crafted dessert can elicit oo’s and ah’s from family and guests, and let’s face it – every cook and chef lives for those moments when time and effort in the kitchen are rewarded by smiles, gasps of surprise, and words of appreciation.  There’s little doubt those reactions influenced my passion for creating desserts that look as fabulous as they taste, and so I began my career in the kitchen at the tender age of twelve by baking a lemon meringue pie.


The Brow Awakening

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In my quest for perfect eyebrows I had a procedure done that is changing the lives of many who have lost brow hair due to age, Alopecia, Trichotillomania, or other reasons.

I feel fortunate to have naturally full eyebrows, but I have still always tried to tame them and fill them in with makeup in places hair was sparse. Age and over-tweezing have thinned them and made them a little unbalanced, so I’m always looking for a way to get back to my natural fullness and shape.

I wanted to try microblading so I could share my experience. While this technique is relatively new in the United States, it has been practiced in Asia for 25 years and in Europe for some time as well. I went to Robin Looper, owner of Highbrows Eye Couture (don’t you love that name?) in Preston Center to get the service, which she calls a “Brow Awakening”.


The Camera is Rolling – You’re On

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Hey you, yes you! What’s your show about? What’s the next development? What I mean to say is — this is it! There is no dress rehearsal for life. What do you want to achieve? How do you want to affect the world around you — from your closest allies to the greater good? In Zig Ziglar’s book, Over The Top, he writes, “Live like the camera is on and the mic is always rolling.” (For those of you born in the digital era, film and sound tape used to “roll” i.e. spool around reels as it was recording or playing).

This quote inspires me in a few ways, one being — go for it! There won’t be a “next time I’m 25 (or 30 or 50!), I’ll…” Don’t wait to get healthier or learn to paint or apologize to that friend for, ya know, that thing you shouldn’t have said. Grab the reins and change your life now.


Luscious Layers

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A composed salad makes a stylish light lunch or dinner side dish. (Photo Courtesy of Christy Rost)

Spring has arrived, and with it, the freshest flavors from local farms and growers. Just-harvested spring greens and tender vegetables now fill produce aisles and farmers markets, providing all the enticement I need in my kitchen to switch from winter’s hearty meals to lighter fare.

As I throw open the windows to savor springtime breezes, I’m inspired to celebrate the beauty of this new season with dear friends. I can hardly wait to set my table with pastel or floral placemats and table linens, sparkling glassware, fresh flowers, and a menu that signals spring is here! For a truly memorable celebration, moving the table outdoors on a gorgeous spring day takes advantage of nature’s spectacle of azaleas in bud and bloom, mid-season tulips, and cheerful pansies under a canopy of trees adorned in pale green leaves.


Love Yourself

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As we celebrate the month of romantic love, it’s also the perfect time to celebrate and love ourselves: take time to do what makes us happiest and brings us joy. do what takes away the pressures of our work lives, our social lives, our family, and other obligations that keep us from giving back to ourselves fully; and do what gives us balance.

I’m a firm believer that balance is so important and should be a priority for our mental and physical well-being. Many years ago I gave the key note speech at the American Heart Association’s Go Red for Women Luncheon, which this year will take place Feb. 3. During that speech I talked about how we, as women, give all of ourselves to our loved ones but if we don’t stop and take the time to take care of ourselves, we can’t take care of others. I was speaking about heart health, but it also rings true for “whole self” preservation.


Veg Out in Trinity Groves

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Finally, Dallas, FINALLY! We got one. Our very own casual, yet finer-dining, plant-based restaurant. I’ve had the opportunity to enjoy similarly innovative veg spots and have been awaiting the day one would pop up in my home base.

Ta-da! Executive Chef Troy Gardner gives us V-Eats Modern Vegan, which opened in Trinity Groves last fall. Troy has dipped his culinary skills into the veg pool at his other spots, such as Samson’s Gourmet, but this is his first fully plantbased restaurant. What does that mean? It means no animal products whatsoever — no dairy, meat, animal stocks, fish, or derivatives of any of those things. Instead, the kitchen makes in-house plant proteins, creams, and cheeses that are top of class.

You can find Salisbury steak, smoked artichoke and sausage pizza, beautiful and delicious nutrient-dense salads, chicken fried steak, mac and cheese, a brisket sandwich, gelato, and cheese cake on the menu.