Jumat, 30 Juni 2006
Best Hair Styles of the week- June 12, 2006
0 komentar
Best hair styles of the week - June 12, 2006
Jenna Elfman hair styles
This half updo, slightly messy updo is a great style for any formal occasion. Contrary to past formal styles that dictated neatly coifed hair, the messy, undone look is now the chic formal style.
To create this look on your own, apply a styling cream throughout the hair and blow dry using a large round brush. Part the hair deep on one side, straightening the top of the hair. If you have difficult hair, you may need to run a flat iron over the top part of the hair.
Loose waves can be created on the ends of the hair using a curling iron.
Gently back comb sections of the crown area to create a little height. Smooth the hair on top with your fingers, pulling back hair from ear to ear into a loose low ponytail in back. Attach a jeweled pony tail holder or decorative hair piece for added elegance.
Finally, position the loose curls and spray all over with a finishing spray to keep all hair in place.
Until next week, Have a great hair week!
Minggu, 25 Juni 2006
Thanks Saskatchewan!
0 komentarI have just received a grant from the Saskatchewan Arts Board to begin work on a book about Saskatchewan food! It's going to be a fun book, full of people and places and good things to eat, recounting my adventures as I'm out and about discovering the great foods of this province. I don't have a publisher yet, but I hope to one day. Stay tuned, and I'll keep you posted. Many thanks to the Saskatchewan Arts Board for supporting my local food project.
Hooked on Breakfast - MY MORNING MARTINI
0 komentarLast winter, I ate something that changed my life.
My husband and I took a little winter getaway to the mineral spa in Moose Jaw. We were sitting in our terry robes by the side of the pool, having a morning coffee in the Morningside Cafe, when a woman walked by with the most amazing breakfast parfait. Imagine a martini glass filled with layers of granola, yogurt and fresh fruit. When I got home to Saskatoon, I went out and bought martini glasses just so I could start every day this way.
I've been making it with thawed berries that I put away last fall, and I'm now waiting patiently for the strawberries and raspberries to ripen so I can make a Saskatchewan version of the Morningside breakfast parfait. I call it...
MY MORNING MARTINI
Take one martini glass (per person). Fill the very bottom with granola. Top it with fruit. Cover with yogurt. Repeat the layering. Top the whole thing off with the most gorgeous raspberry (or strawberry) you picked that morning. Eat with a spoon. (You can stir if you want, but shaking would be a mess!)
My husband and I took a little winter getaway to the mineral spa in Moose Jaw. We were sitting in our terry robes by the side of the pool, having a morning coffee in the Morningside Cafe, when a woman walked by with the most amazing breakfast parfait. Imagine a martini glass filled with layers of granola, yogurt and fresh fruit. When I got home to Saskatoon, I went out and bought martini glasses just so I could start every day this way.
I've been making it with thawed berries that I put away last fall, and I'm now waiting patiently for the strawberries and raspberries to ripen so I can make a Saskatchewan version of the Morningside breakfast parfait. I call it...
MY MORNING MARTINI
Take one martini glass (per person). Fill the very bottom with granola. Top it with fruit. Cover with yogurt. Repeat the layering. Top the whole thing off with the most gorgeous raspberry (or strawberry) you picked that morning. Eat with a spoon. (You can stir if you want, but shaking would be a mess!)
Sabtu, 24 Juni 2006
CANADA
0 komentar
- 69 Laps - Rec Laptime: 1:04:169
Accelarate Bumpy Track
Suggested Car Settings
Chassis 3
Engine 10
Aero 13
Senin, 19 Juni 2006
Newspaper - PASTA PRIMAVERA
0 komentarThis article appeared in the Saskatoon Star-Phoenix on 19 June 2006.
The other day, my husband pointed out that neither of us had a cold last winter. This is quite unusual. He usually gets a doozie of a cold once a year and I might lose a couple days of productive work. As well, I usually suffer a real about of depression come March when it seems that winter will never end. But this year I didn’t feel one iota of blue.
Why not? We didn’t get flu shots. We didn’t take happy pills with our morning oatmeal. So, what changed? In think it was our Saskatchewan diet. For more than a year, we have been making a concerted effort to eat almost exclusively the foods of Saskatchewan at our own dinner table. Could these local foods be better for our health?
Let’s consider vitamin C. Vitamin C reaches maximum levels in fruits and vegetables that ripen on the vine. Over the past winter, we primarily ate Saskatchewan-ripened fruits and vegetables including apples, cherries, saskatoon berries, strawberries, pears, tomatoes and red peppers, maximizing our vitamin C. As well, vitamin and mineral content is highest in foods that are freshly picked, since nutrients diminish with time and processing. We ate Saskatchewan fruits and vegetables when they were in season or quickly froze them for winter freshness.
Studies show that many fresh vegetables from the grocery store have fewer nutrients than they did in the 1960s. This is because commercial varieties have been bred for their uniformity and storability at the expense of nutrients and taste. Local fruit and vegetable growers are more likely to choose plant varieties for their goodness rather than for their ability to look pretty after travelling 2,000 km in the back of a truck.
Many vitamins and minerals boost the immune system so it can fight off germs. These include: vitamin E, abundant in whole grains and canola oil; zinc in meat, eggs and beans; carotenoids in carrots and spinach; and selenium in mushrooms (just to give a few examples).
Omega 3 fatty acids are terrific for fighting depression and disease. They are found in flax, nuts and leafy green plants. Fish that eat seaweed and algae are a good source of omega 3 fatty acids. So are wild game, bison and cattle raised on diets of grass, not grain. At our house, we eat almost exclusively pasture-raised or wild meat from Saskatchewan including chickens, beef, bison, moose and fish. We buy eggs from a farmer who lets his chickens peck in the grass. These eggs have way more omega 3 fatty acids and vitamin A than eggs laid by hens kept inside a barn. That vitamin A also helps to fight a cold.
The B vitamins are good for mental health and are found abundantly in the whole grains Saskatchewan is so famous for. Also good for depression are the magnesium in cabbage and folate in lentils. Perhaps all that coleslaw and barley soup we ate this winter were good for my body and my spirit. All this talk about colds has left little room to mention the long-term anti-cancer benefits of saskatoon berries and sour cherries, the healing properties of honey and yogurt, and the cholesterol-lowering advantages of oatmeal. All in all, our Saskatchewan diet didn’t just taste good, it was good for us, too.
Take advantage of the freshest disease-fighting vegetables with this terrific and easy pasta dish. The word ‘primavera’ means ‘first green’ and we can never eat enough of that!
PASTA PRIMAVERA
Melt 2 tbsp. and 1/2 cup of olive oil in a pot. Sauté a chopped onion and some chopped garlic. Then toss in a whole bunch of vegetables in bite-sized pieces. For example, green beans, asparagus, zucchini, spinach, snap peas, carrots, sweet peppers and fiddleheads. Season with salt and pepper. Meanwhile, cook the pasta (I prefer bowties or rotini with this dish). When the vegetables are cooked but still crunchy, toss in the drained pasta along with several chopped tomatoes and a couple tbsp. of chopped fresh herbs like parsley, basil and cilantro. Add more oil if necessary so the pasta is nicely moist, adjust the salt and cook until the tomatoes are warm.
The other day, my husband pointed out that neither of us had a cold last winter. This is quite unusual. He usually gets a doozie of a cold once a year and I might lose a couple days of productive work. As well, I usually suffer a real about of depression come March when it seems that winter will never end. But this year I didn’t feel one iota of blue.
Why not? We didn’t get flu shots. We didn’t take happy pills with our morning oatmeal. So, what changed? In think it was our Saskatchewan diet. For more than a year, we have been making a concerted effort to eat almost exclusively the foods of Saskatchewan at our own dinner table. Could these local foods be better for our health?
Let’s consider vitamin C. Vitamin C reaches maximum levels in fruits and vegetables that ripen on the vine. Over the past winter, we primarily ate Saskatchewan-ripened fruits and vegetables including apples, cherries, saskatoon berries, strawberries, pears, tomatoes and red peppers, maximizing our vitamin C. As well, vitamin and mineral content is highest in foods that are freshly picked, since nutrients diminish with time and processing. We ate Saskatchewan fruits and vegetables when they were in season or quickly froze them for winter freshness.
Studies show that many fresh vegetables from the grocery store have fewer nutrients than they did in the 1960s. This is because commercial varieties have been bred for their uniformity and storability at the expense of nutrients and taste. Local fruit and vegetable growers are more likely to choose plant varieties for their goodness rather than for their ability to look pretty after travelling 2,000 km in the back of a truck.
Many vitamins and minerals boost the immune system so it can fight off germs. These include: vitamin E, abundant in whole grains and canola oil; zinc in meat, eggs and beans; carotenoids in carrots and spinach; and selenium in mushrooms (just to give a few examples).
Omega 3 fatty acids are terrific for fighting depression and disease. They are found in flax, nuts and leafy green plants. Fish that eat seaweed and algae are a good source of omega 3 fatty acids. So are wild game, bison and cattle raised on diets of grass, not grain. At our house, we eat almost exclusively pasture-raised or wild meat from Saskatchewan including chickens, beef, bison, moose and fish. We buy eggs from a farmer who lets his chickens peck in the grass. These eggs have way more omega 3 fatty acids and vitamin A than eggs laid by hens kept inside a barn. That vitamin A also helps to fight a cold.
The B vitamins are good for mental health and are found abundantly in the whole grains Saskatchewan is so famous for. Also good for depression are the magnesium in cabbage and folate in lentils. Perhaps all that coleslaw and barley soup we ate this winter were good for my body and my spirit. All this talk about colds has left little room to mention the long-term anti-cancer benefits of saskatoon berries and sour cherries, the healing properties of honey and yogurt, and the cholesterol-lowering advantages of oatmeal. All in all, our Saskatchewan diet didn’t just taste good, it was good for us, too.
Take advantage of the freshest disease-fighting vegetables with this terrific and easy pasta dish. The word ‘primavera’ means ‘first green’ and we can never eat enough of that!
PASTA PRIMAVERA
Melt 2 tbsp. and 1/2 cup of olive oil in a pot. Sauté a chopped onion and some chopped garlic. Then toss in a whole bunch of vegetables in bite-sized pieces. For example, green beans, asparagus, zucchini, spinach, snap peas, carrots, sweet peppers and fiddleheads. Season with salt and pepper. Meanwhile, cook the pasta (I prefer bowties or rotini with this dish). When the vegetables are cooked but still crunchy, toss in the drained pasta along with several chopped tomatoes and a couple tbsp. of chopped fresh herbs like parsley, basil and cilantro. Add more oil if necessary so the pasta is nicely moist, adjust the salt and cook until the tomatoes are warm.
Sabtu, 17 Juni 2006
Greens coming out of my ears! - PERSIAN EGG PIE
0 komentarThis morning for breakfast I had yogurt with saskatoon berries. There -- I fulfilled my daily requirement to eat something picked by my own hand. I picked those saskatoons last summer at Last Mountain Lake. For supper, I tried a new recipe that I call a Persian Egg Pie. It's adapted from a recipe that I found in "Flatbreads and Flavours" by Naomi Duguid and Jeffrey Alford. Eventhough this dish originates in Iran, it's made with ingredients found here in Saskatchewan.
I met Jeffrey and Naomi a few years ago when I interviewed them for a radio documentary about homemade bread for the CBC program Ideas. They're my heroes - travelling the world, collecting photos and recipes, and writing fabulous cookbooks. If I were stranded on a desert island with a well-stocked kitchen, this is the cookbook I would want to have with me. In that cookbook, this dish is called koukouye sabzi.
PERSIAN EGG PIE
1/2 cup finely chopped onion
1.5 cup spinach leaves, shredded
1/2 cup finely chopped green onions
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tbsp. finely chopped dill
8 eggs
1/2 cup pine nuts
2 tsp. all purpose flour
1/4 tsp. baking powder
2 tbsp. plain yogurt
salt and pepper and vegetable oil
Mix together all the chopped greens. In another bowl, beat the eggs and pine nuts. In a cup, mix the flour and water to a paste. In another cup, mix the yogurt and baking powder.
Stir the flour paste into the eggs. Stir in the yogurt mixture. Season with salt and pepper. Pour this egg mixture over the vegetables and herbs and blend well.
Heat a cast iron skillet on low heat. Add the vegetable oil and swirl it around the bottom and sides of the pan. Pour in the egg mixture. Put the skillet in the oven (325 degrees F) and bake about 35 minutes, until the eggs are set in the middle. Serve warm or cold, as an appetizer or a light meal with bread.
I met Jeffrey and Naomi a few years ago when I interviewed them for a radio documentary about homemade bread for the CBC program Ideas. They're my heroes - travelling the world, collecting photos and recipes, and writing fabulous cookbooks. If I were stranded on a desert island with a well-stocked kitchen, this is the cookbook I would want to have with me. In that cookbook, this dish is called koukouye sabzi.
PERSIAN EGG PIE
1/2 cup finely chopped onion
1.5 cup spinach leaves, shredded
1/2 cup finely chopped green onions
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tbsp. finely chopped dill
8 eggs
1/2 cup pine nuts
2 tsp. all purpose flour
1/4 tsp. baking powder
2 tbsp. plain yogurt
salt and pepper and vegetable oil
Mix together all the chopped greens. In another bowl, beat the eggs and pine nuts. In a cup, mix the flour and water to a paste. In another cup, mix the yogurt and baking powder.
Stir the flour paste into the eggs. Stir in the yogurt mixture. Season with salt and pepper. Pour this egg mixture over the vegetables and herbs and blend well.
Heat a cast iron skillet on low heat. Add the vegetable oil and swirl it around the bottom and sides of the pan. Pour in the egg mixture. Put the skillet in the oven (325 degrees F) and bake about 35 minutes, until the eggs are set in the middle. Serve warm or cold, as an appetizer or a light meal with bread.
Best Hair Style of the week- June 5
0 komentarBest Hair Styles of the Week- June 5
Sandra Bullock + Keanu ReevesPhotorazzi/Chris Hatcher
Each week Hair Resources selects a new Best Hair Style of the Week. This week the winners are Sandra Bullock and Keanu Reeves.
Sandra Bullock and Keanu Reeves Hair Styles
Sandra Bullock and Keanu Reeves will release a film this summer called The Lake House. And if their hair styles are any indication of how great the movie will be, then it will be a box office hit.
Sandra has a medium-length hair style that features long layers. My guess is that she has very thick hair and needed the long layering to get her hair to lay smooth.
To create this style on your own, first apply a styling product and/or a heat protectant. Begin blow-drying the hair and use a large round brush to direct the layers down and under. Part the hair slightly off-center.
Create smooth hair by running a flat iron from the roots to the ends, smoothing all the long layers down and under. Finally, finish the style by applying a finishing and shine spray.
Keanu also has a great hair style. The length is slightly longer than a short hair style, but not quite a medium hair style. The hair is layered and slightly longer in the crown area.
To create this style on your own, apply a styling creme or gel throughout the hair. Blow-dry the hair and use your fingers to direct the layers and hair into position.
In short, if you want to get a great summer hair style, look to Sandra Bullock and Keanu Reeves for two great examples of a good and flattering hair styles.
To see photos of Sandra Bullock and Keanu Reeves Great Hair Style, Visit HairResources.com and HRHairStyles.com
Have a great hair week!
Sandra Bullock + Keanu ReevesPhotorazzi/Chris HatcherEach week Hair Resources selects a new Best Hair Style of the Week. This week the winners are Sandra Bullock and Keanu Reeves.
Sandra Bullock and Keanu Reeves Hair Styles
Sandra Bullock and Keanu Reeves will release a film this summer called The Lake House. And if their hair styles are any indication of how great the movie will be, then it will be a box office hit.
Sandra has a medium-length hair style that features long layers. My guess is that she has very thick hair and needed the long layering to get her hair to lay smooth.
To create this style on your own, first apply a styling product and/or a heat protectant. Begin blow-drying the hair and use a large round brush to direct the layers down and under. Part the hair slightly off-center.
Create smooth hair by running a flat iron from the roots to the ends, smoothing all the long layers down and under. Finally, finish the style by applying a finishing and shine spray.
Keanu also has a great hair style. The length is slightly longer than a short hair style, but not quite a medium hair style. The hair is layered and slightly longer in the crown area.
To create this style on your own, apply a styling creme or gel throughout the hair. Blow-dry the hair and use your fingers to direct the layers and hair into position.
In short, if you want to get a great summer hair style, look to Sandra Bullock and Keanu Reeves for two great examples of a good and flattering hair styles.
To see photos of Sandra Bullock and Keanu Reeves Great Hair Style, Visit HairResources.com and HRHairStyles.com
Have a great hair week!
Jumat, 16 Juni 2006
Kamis, 15 Juni 2006
ITALY
0 komentar
-53 Laps Rec Laptime: 1:11:085
- Top Speed Track
Suggested Car Settings
Chassis 5
Engine 17
Aero 6
- Top Speed Track
Suggested Car Settings
Chassis 5
Engine 17
Aero 6
Rabu, 14 Juni 2006
AUSTRIA
0 komentar
- 71 Laps -Rec Laptime: 1:00:56
- Average speed are High
Suggested Car Settings
Chassis 17
Engine 12
Aero 10
Jumat, 09 Juni 2006
Minggu, 04 Juni 2006
GERMANY
0 komentar
-45 Laps- Rec Laptime: 1:22:258
- Top Speed Important
Suggested Car Settings
Chassis 16
Engine 18
Aero 5
Populer Post
-
The new Broadway-bound musical Leap of Faith , according to an openly gay principal cast member, “Isn’t about religion; it’s about one’s fai... -
Published in the Saskatoon Star Phoenix, 15 September 2008. Eating locally can cut the miles on the food we eat, but it certainly hasn’t cut... -
Dolores Conchita Figueroa del Rivero probably wouldn’t fit on a Broadway marquee, but the name Chita Rivera has appeared in lights on the G... -
I seldom use adjectives like cute, adorable and charming to refer to movies; leading men, yes, but not movies. Well, that all changed on Ea... -
The Tony Award-winning musical In the Heights is making its Southern California premiere this summer, running June 22-July 25 at the Pantag... -
After listening annually to their 1998 holiday CD ‘Tis the Season since, well, 1998, I had my first chance to hear the Gay Men’s Chorus of ... -
Published in the Saskatoon Star-Phoenix, 20 November 2006. As we enter the gift-giving season, I would like to extol the virtues of presenti...
-
They’re creepy, kooky, ooky and spooky. For decades, the amusingly macabre Addams Family has assumed a beloved spot in American pop cultur... -
This first appeared in the Saskatoon Star-Phoneix on 16 January 2006. My husband gave me a cookbook for Christmas that’s heavy enough to be ...
-
Imagine spending three nights in the presence of an attractive, up-and-coming star of stage and screen. I was fortunate this past week to d...
