Saturday, January 30, 2010

AHA Skin Lightening Mask

If your skin is sun-damaged, or blotchy with high-pigmentation, before you succumb to expensive laser treatments, give this natural Alpha Hydroxy Acid mask a try.

1 fresh papaya ( peeled, seeds removed and cut into small cubes.)
1/2 fresh pineapple ( peeped, cored, and cut into small cubes.)

If you have a juicer that has a setting for soft fruit, this will be perfect for extracting the juice ( you also don't need to peel or core the fruit.) If not, crush the fruit cubes with a mortar and pestle and then press through a sieve to extract the juice.

Yields: Enough for one application
Application: Use once a week for six weeks.
Saturate a cotton pad or ball in the juice and apply to your decollete, neck and face in upward strokes. Leave the juice to dry for fifteen minutes, then rinse off with warm water and moisturize as usual.
(Note: A tingling sensation is normal, as the acids are clearing away those dead skin cells. If the sensation becomes too much, rinse if off earlier.)

Saturday, January 23, 2010

Gaspe Smoked Salmon / Blue-Cheese Dip


2 packages (8oz. each) cream cheese, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 lemons)
2tbsp. drained capers

Combine all ingredients in a medium bowl and mix well. Serve with cocktail-size slices of pumpernickel bread


2 1/2 cups sour cream
1 1/2 cups mayonnaise
3 tbsp. freshly squeezed lemon juice (from 2 lemons)
1/2 tsp. Worcestershire sauce
1 tsp. coarsely ground black pepper
3 1/2 cups crumbled Bayley Hazen Blue Cheese
6 bunches celery stalks

In a large serving bowl, combine sour cream, mayonnaise, lemon juice, worcestershire sauce, black pepper and 2 1/2 cups of cheese. Stir well, then sprinkle with remaining cup of cheese. Serve with whole celery stalks.

Thursday, January 21, 2010

Travel Diaries: Jaisalmer Fort

All I could do was smile and hope the bull didn't impale me.
Rajasthan, India

Wednesday, January 20, 2010

Travel Diaries: Jaisalmer Desert

Travel Diaries: Taj Mahal

Indian Flower Garland

Flower Garlands became a mild obsession of mine in India. One of my favorite moments was when one of the locals sold me a garland needle for 10 rupees. Everywhere you turn in India there is garland for sale. The vibrant colors of spices, flowers and saries are phenomenal!

Tuesday, January 19, 2010

Travel Diaries

I'm home from India and Sir Lanka. After a month of spending my days visiting the Taj Mahal, sleeping under the stars in the desert, sneaking over to the Lake Palace Hotel, drinking chai tea and dining on the most amazing Indian food. It's bittersweet to be home. This photo was taken in Udaipur, Rajasthan India. I'm standing in front of the Anjani Hotel, where I spent three lovely nights.

Saturday, January 16, 2010



Always bring two bottles. If no type is specified, I'd suggest Peju Provence, made in the Napa Valley. A rare mix of white and red wine varietals, it's something like a lighter, more floral pinot noir, dry yet fruit-forward, with notes of cherries, strawberries and even cranberries.

Friday, January 15, 2010

Greek Almond Dip

Loosely based on classic Greek skordalia, this dip gets its brightness from fresh dill and lemon juice.

3/4 cup (unblanched) almonds
1 cup Greek yogurt
1/4 cup olive oil
1 tablespoon finely chopped fresh dill
1 clove garlic, finely chopped
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

1. Pulse almonds in a blender until they are finely ground.
2. Place in a bowl with remaining ingredients.
3. Stir well to combine.
4 6" (one 8oz. Package), split and divided into quarters
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt
Preheat oven to 375. Arrange the pita wedges in a single layer on a sheet pan (use two pans if they don't all fit). Sprinkle with olive oil and salt. Place in the oven, and cook for 5 to 6 minutes with turning.