LA is more than just a location; it's a lifestyle and even a state of mind! Come check out the "LA Story" for what's hot in fashion, beauty, events, stores, sales, places to go and what's going on as I cruise through life in LA -LA Land!
Do you want an Oscar type look but don't know what or how to achieve it? Trust LA Story to get you the 411 on how to look red carpet ready courtesy of tips from Aveda specialists!
HAIR: Jon Reyman, artistic director for Aveda Academy, New York
MAKEUP: Rudy Miles, global educator for AVEDA face color
Lush defined lashes and defined brows are an unspoken given! Make sure that you use lots of mascara and get those brows groomed appropriatedly.
PENELOPE CRUZ
photo courtesy of greathairstyles.com
HAIR:
Sleek, pulled back hair with high shine and high control.
Wash and condition with Aveda Smooth Infusion shampoo and conditioner. Brush Aveda Phomollient in when wet to make it smooth and slick. Blow dry out smooth and slick, and braid as necessary. Pin into updo and set with Aveda Air Control.
MAKEUP
photo courtesy of movies.about.com
Nude, glowing look with defined eyes and natural lips
Face/Cheeks: Bronze Glow Face Accent is brushed onto the cheeks, above the brow and onto temples gives the face a natural bronzed radiance.
Eyes: Blend Cacao Eye Definer along the upper and lower lash lines and set with Earthen Eye Color Single using a Medium Eye Color Brush.
Lips: Natural lips are enhanced with Sheer Ochre Lip Pigment Sheer.
Photo Courtesy of Movies.about.com
HELEN MIRREN
HAIR:
Bob style with soft, natural waves.
Wash and condition with Aveda Be Curly shampoo and conditioner. Blow dry with a round brush, and break up the waves with Be Curly Curl Control. Set with Air Control.
MAKEUP:
Sparkling eyes and a glossy lip.
Face: Perfect the complexion with a semi-matte finish and liquid foundation using a complexion brush for a flawless finish.
Cheeks: To create a natural flush, softly blend Paprika Cheek Color onto the apples of the cheeks using a Blush Brush.
Eyes: Sweep Waterlily Eye Color Duo onto the entire lid using a Large Eye Color Brush for a soft pearl wash. Ample black mascara defines the upper and lower lashes.
Lips: Starlet lips are the focal point by blending Cerise Lip Color Concentrate onto the lips using the Lip Brush.
Photo Courtesy of Movies.about.com
JENNIFER HUDSON
HAIR:
Sleek and shiny, making the most of her natural waves.
Spray with Volumizing Tonic and comb through Brilliant Universal Styling Crème. Blow out with a large, round brush, using a curling iron to define the curls.
MAKEUP
Natural, glowing skin with glossy lips.
Face: Create a minimal, dewy, complexion finish using Tinted Moisture.
Cheeks: Bronze Patina Cheek Tint blended onto the apples of the cheeks.
Eyes: Create a soft smoky eye with Riverbed Eye Color Duo smudged softly at the outer 2/3rds of the upper and lower lash lines. On the lid from lash line to crease, blend Lemon Spice Eye Color Single.
Lips: Bronze Blaze Lip Glaze on the lips.
photo courtesy of movies.about.com-- Gwyneth Paltrow
REESE WITHERSPOON/GWYNETH PALTROW
HAIR:
Sleek and straight with great condition.
Comb through Aveda Damage Control cocktailed with Light Elements Smoothing Fluid, for straightening and shine. Blow dry straight, straighten with flat iron if necessary. Run Light Elements Smoothing Fluid through dry hair for maximum shine, hold with Air Control.
Photo courtesy of Movies.about.com
JENNIFER LOPEZ
HAIR:
Bob style with soft, natural waves.
Wash and condition with Aveda Be Curly shampoo and conditioner. Blow dry with a round brush, and break up the waves with Be Curly Curl Control. To create a bob effect with longer hair, pink the longer hair up underneath as necessary. Set with Air Control.
MAKEUP:
Natural, bronze hue with nude lip and defined eye.
Face/Cheeks: Bronze Glow Face Accent is brushed onto the cheeks, above the brow and onto temples gives the face a natural bronzed radiance.
Eyes: Blend Cacao Eye Definer along the upper and lower lash lines and set with Earthen Eye Color Single
Lips: Natural lips are enhanced with Sheer Ochre Lip Pigment Sheer.
Photo Courtesy Movies.about.com
LEONARDO DICAPRIO
HAIR:
Sleek, sophisticated combed-through look
Comb through Aveda Retexturing Gel for smoothing look; style as necessary
Skip the silly clichés about giving roses and candy-- instead surprise her with dinner (thank you Chef Vanessa) and also make sure you give her a real interesting twist of a surprise-- Moët & Chandon!
The sexy and sweet Moët & Chandon Love Pack is complete with two mini bottles of Rosé Impérial Champagne and petite flutes that, with one snap onto the bottle, are perfect for sipping as you cuddle with your girl or guy!
At only $25, the Love Pack is the ultimate no-brainer this Valentine's Day or for any other Spring Fling!
A couple weeks ago I got a chance to talk to that Hunk we ALL Adore-- FABIO as we chatted about the NEW I CAN'T BELIEVE IT'S NOT BUTTERMEDITERRANEAN BLEND.
As a person who has consumed not one but two tubs of this great new products- it's FANTASTIC. Trans-fat free, it's got the same wonderful buttery taste and it's made with olive oil to keep us all heart healthy. (give me Fabio any day to keep me "heart healthy".)
Recently he was in NYC (during LA's nasty little cold snap.. Did he know something we didn't know?) and got to create a "virtual island" in Times Square and put up thousands of snapshots of people getting their photos taken with him!
To celebrate I Can’t Believe It’s Not Butter!’s new Mediterranean blend, made with olive oil, Fabio brought a completely enclosed Mediterranean island to Times Square, located in the heart of New York. NYers were able to enjoy a few moments under the same Mediterranean sun that made Fabio and the new Mediterranean blend so delicious.
I hope you listened to the podcast (in other words LISTEN NOW!) and you will hear about a cool (or should we say HOT) contest that you should be playing online every day! Check out the details at www.tasteyoulove.com and don't forget to visit the Fabio's KITCHEN OF LOVE for some tips, tricks and fun advice.
Find the island in the Western Mediterranean Sea and you could WIN!!!
The contest will award one lucky winner and six companions a week of luxury on a private, 32,000 square-foot villa set on an island in the Mediterranean, where, with the ring of a bell, a five-star Mediterranean chef will prepare mouth-watering cuisine and a staff of 27 is at your every beck and call. Total value of the grand prize is over $75,000!
Visitors can go to TasteYouLove.com and enter a sweepstakes to win their own private Mediterranean island getaway!
To celebrate & commemorate this FAB contest -- and Valentine's Day, here are a few of the recipes you can find on the http://www.tasteyoulove.com along with some videos from the ICan't Believe It's Not Butter Kitchen and Test Chef,Richard Poye who has conjured up delicioso recipes with this new product and they are perfectly seductive and delish-- and perfectly timed for Valentine's Day!
Below find MORE recipes, but go online and check out the visual and the instructions. YUMMY ! Don't forget to go visit Fabio's Kitchen. It's a blast to play in there and it's VERY interactive (if you catch my drift)
CHOCOLATE ALMOND BISCOTTI
about 48 cookies
Prep Time: 15 Minutes Cook Time: 1 Hour
1 box (1 lb. 2.25 oz.) Devil's food cake mix 1 cup all-purpose flour 1/2 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 2 large eggs 2/3 cup slivered almonds 1/2 cup chopped dried fruit (apricots, cranberries, raisins)
Preheat oven to 300°. Lightly grease baking sheet; set aside.
In large mixing bowl, with electric mixer on low speed, beat cake mix, flour, I Can't Believe It's Not Butter! ® Mediterranean Blend and eggs 30 seconds or until moistened. Increase speed to medium and beat 2 minutes or until blended. Stir in almonds and fruit.
On lighly floured surface, knead gently. Divide in half. On prepared baking sheet, with floured hands, shape dough into two flat logs, about 14 x 3-inches each. Bake 35 minutes until firm. On wire rack, cool 10 minutes.
On cutting board, cut each log into 1/2-inch-thick diagonal slices. On baking sheet, arrange cookies, cut side down. Bake an additional 25 minutes or until crisp, turning once. On wire rack, cool completely. If desired, drizzle or dip in melted white chocolate.
SOUVLAKI CHICKEN WITH ORZO
4 servings
Prep Time: 20 Minutes Cook Time: 15 Minutes
1 lb. boneless, skinless chicken breast halves, thinly sliced into cutlets or pounded 1/2-inch-thick 6 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 clove garlic, finely chopped 1 medium plum tomato, chopped 1 bag (10 oz.) baby spinach leaves 1/2 cup dry white wine or chicken broth 2 Tbsp. lemon juice 1 cup diced feta cheese (about 4 oz.) 1/2 tsp. dried oregano leaves, crushed 8 ounces orzo pasta, cooked and drained
Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter! ® Mediterranean Blend over medium-high heat and brown chicken. Remove and set aside.
In same skillet, melt 2 tablespoons Mediterranean Blend over medium heat and cook garlic, stirring occasionally, 30 seconds. Add tomato and spinach. Cook, stirring frequently, 2 minutes. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return chicken to skillet and stir in lemon juice, cheese and oregano. Simmer 2 minutes or until chicken is thoroughly cooked.
To serve, turn into deep platter and garnish, if desired, with chopped pitted kalamata olives. Toss hot orzo with remaining 2 tablespoons Mediterranean Blend and serve with chicken.
CHICKEN & SAGE RISOTTO
4 servings
Prep Time: 10 Minutes Cook Time: 35 Minutes
4 cups chicken broth 8 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 small yellow onion, chopped 1 small yellow bell pepper, chopped 1 cup arborio rice 1 clove garlic, chopped 2 cups cut-up cooked chicken 1/2 cup grated Parmesan cheese 2 tsp. chopped fresh sage or 1/2 tsp. dried sage leaves, crushed
In 2-quart saucepan, heat broth over high heat just to a simmer. Reduce heat to low and cover.
Meanwhile, in 3-quart saucepan, melt 6 tablespoons I Can't Believe It's Not Butter! ® Mediterranean Blend over medium heat and cook onion and yellow pepper, stirring occasionally, 5 minutes or until tender. Add rice and garlic and cook, stirring frequently, 2 minutes. Stir in hot broth and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken and cook covered, stirring occasionally, 2 minutes or until heated through. Stir in cheese, sage and remaining 2 tablespoons Mediterranean Blend. Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.
HONEY BALSAMIC ROASTED VEGETABLES
6 servings
Prep Time: 5 Minutes Cook Time: 15 Minutes
1/4 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread, melted 1-1/2 lbs. assorted cut-up fresh vegetables* 1 Tbsp. balsamic vinegar 1 tsp. honey 1/2 tsp. dried thyme leaves, crushed Salt and ground black pepper to taste
Preheat oven to 425°. In broiler pan, without the rack, combine all ingredients. Roast 25 minutes or until vegetables are tender, stirring once.
*Assorted cut-up fresh vegetables - Use any combination of the following: zucchini, red, green or yellow bell peppers, Spanish or red onions, white or portobello mushrooms and carrots.
LEMON DROP CAKE
12 servings
Prep Time: 15 Minutes Cook Time: 40 Minutes
1 box (1 lb. 2.25 oz.) yellow cake mix 1 box (3.4 oz.) instant vanilla pudding & pie filling 1 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 cup lemon juice 3/4 cup milk 4 large eggs 3 Tbsp. grated lemon peel 1/2 cup granulated sugar 2 cups confectioners sugar
Preheat oven to 350°. Grease 10-inch bundt pan; set aside.
In large mixing bowl with, with electric mixer on low speed, beat cake mix, pudding mix, I Can't Believe It's Not Butter! ® Mediterranean Blend, 1/4 cup lemon juice, milk, eggs and lemon peel 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely.
Meanwhile, in 2-quart saucepan, combine 1/2 cup lemon juice and granulated sugar and cook, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
For glaze, in medium bowl, blend confectioners sugar and remaining 1/4 cup lemon juice; drizzle over cake.
SHRIMP & MUSSELS IN WINE SAUCE WITH GARLIC CROSTINI
4 main-dish or 8 appetizers
Prep Time: 10 Minutes Cook Time: 20 Minutes
1 loaf French bread (about 12-in. long), cut into 1/2-inch slices 3/4 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 2 cloves garlic 1 medium shallot or onion, chopped 1 tsp. chopped fresh thyme leaves 1/2 cup dry white wine or chicken broth 2-1/2 lbs. mussels, well scrubbed 1 lbs. uncooked large shrimp, peeled and deveined 2 Tbsp. finely chopped fresh parsley
Preheat oven to 400°. Evenly brush both sides of bread slices with 1/4 cup melted I Can't Believe It's Not Butter! ® Mediterranean Blend. On baking sheet, arrange bread slices. Bake 5 minutes or until lightly toasted. Cut 1 clove garlic in half and rub on bread; set aside.
Meanwhile, finely chop remaining clove garlic. In deep 12-inch skillet, melt 2 tablespoons Mediterranean Blend over medium heat and cook shallot, stirring occasionally, 4 minutes or until tender. Stir in chopped garlic and thyme and cook, stirring occasionally,1 minute. Add wine. Bring to a boil over high heat. Add mussels and shrimp and return to a boil. Reduce heat to low and simmer covered 3 minutes or until shrimp turn pink and mussel shells open. Discard any unopened shells. Stir in remaining 6 tablespoons Mediterranean Blend and parsley. Serve with Garlic Crostini and, if desired, over hot cooked pasta.
ROASTED COD WITH MUSHROOMS
6 servings
Prep Time: 15 Minutes Cook Time: 20 Minutes
1-1/2 lb. cod fillet 1/2 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread, melted 2 cups quartered white mushrooms 1 cup cherry tomato halves 1 large shallot, chopped 2 cloves garlic, chopped 1 tsp. chopped fresh thyme leaves
Preheat oven to 425°. In shallow roasting pan, arrange cod. Season, if desired, with salt and ground black pepper. Pour half of I Can't Believe It's Not Butter! ® Mediterranean Blend over cod and turn to coat. Combine remaining ingredients and arrange in pan.
Roast 20 minutes or until fish flakes with a fork. To serve, arrange cod and roasted vegetables on platter.
SPICY SPANISH SHRIMP
6 servings
Prep Time: 10 Minutes Cook Time: 15 Minutes
1-1/2 lbs. peeled and deveined shrimp 1/4 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 medium yellow onion, chopped 1 clove garlic, finely chopped 1/8 tsp. crushed red pepper flakes 1 can (14.5 oz.) diced tomatoes, drained 1/2 cup chicken broth 1 jar (3 oz.) pimento-stuffed olives, drained (about 1/2 cup) 1 Tbsp. small capers, rinsed and drained
Season shrimp, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Mediterranean Blend over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove to platter and keep warm.
In same skillet, cook onion, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.
GRILLED EGGPLANT CAPRESE SALAD
4 servings
Prep Time: 15 Minutes Cook Time: 10 Minutes
6 Tbsp. PLUS 1/4 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 medium eggplant, sliced into 1/4-inch thick rounds 1/2 cup balsamic vinegar 2 Tbsp. finely chopped yellow onion 2 cloves garlic, finely chopped 1/2 tsp. sugar 2 large tomatoes, sliced 8 ounces fresh mozzarella cheese, sliced 1/4 cup very thinly sliced fresh basil leaves
In small microwave-safe bowl, microwave 6 tablespoons I Can't Believe It's Not Butter! ® Mediterranean Blend at HIGH 30 seconds or until melted. Evenly brush both sides of eggplant slices. Grill or broil, turning frequently until tender; cool.
Meanwhile, in 1-quart nonstick saucepan bring vinegar, onion and garlic to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1/4 cup Mediterranean Blend. Cool to room temperature.
On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.
Time Saving Tip: Make this delicious salad even quicker by substituting 1/4 Wish-Bone ® Balsamic Vinaigrette Dressing for the balsamic reduction.
PESTO SHRIMP WITH PAN ROASTED TOMATOES
4 servings
Prep Time: 20 Minutes Cook Time: 15 Minutes
1 cup packed fresh basil leaves 1 Tbsp. pine nuts 2 cloves garlic 6 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1-1/4 lbs. uncooked medium shrimp, peeled and deveined 2 cups cherry tomatoes 8 ounces fettuccine, cooked and drained 1/3 cup grated Parmesan cheese
In food processor, process basil, pine nuts and garlic. With processor running, slowly add 2 tablespoons melted I Can't Believe It's Not Butter! ® Mediterranean Blend to make a smooth paste; set aside.
In 12-inch nonstick skillet, melt 2 tablespoons Mediterranean Blend over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink; remove and keep warm.
In same skillet, melt remaining 2 tablespoons Mediterranean Blend and cook tomatoes, stirring frequently, 4 minutes or until softened.
In large bowl, toss hot fettuccine with pesto mixture and cheese until evenly coated. Add cooked shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.
GRILLED CHICKEN CAESAR SALAD WITH PARMESAN CROUTONS
CROUTONS: 1/4 cup I Can't Believe It's Not Butter! ® Mediterranean Blend spread 2 cloves garlic, finely chopped 2 Tbsp. balsamic vinegar 1 Tbsp. lemon juice 3 cups 3/4-inch cubed French bread 1/3 cup grated Parmesan cheese CHICKEN: 2 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread, melted 2 Tbsp. lemon juice 1 clove garlic, finely chopped 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) SALAD: 8 cups torn romaine lettuce leaves 1/2 cup Wish-Bone ® Creamy Caesar Dressing 1/4 cup grated Parmesan cheese
For Croutons, preheat oven to 325°. Spray cookie sheet with nonstick cooking spray; set aside. In 12-inch nonstick skillet melt Mediterranean Blend over medium-high heat and cook garlic, stirring frequently, 1 minute. Stir in vinegar and lemon juice; remove from heat and season, if desired, with salt and ground black pepper. Add bread cubes and Parmesan cheese and toss to coat. Evenly spread seasoned bread cubes on prepared cookie sheet. Bake, stirring once, 20 minutes or until brown and crisp; let cool.
For Chicken, in medium nonaluminum bowl, combine melted Spread, lemon juice and garlic. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes. Remove chicken, discarding marinade and grill, turning once, 6 minutes or until chicken is thoroughly cooked; slice and keep warm.
For Salad, in serving bowl, toss lettuce, Dressing and Parmesan cheese.
Top with sliced chicken and croutons. Serve, if desired, with additional parmesan cheese.
GREEK PIZZA
4 servings
Prep Time: 10 Minutes Cook Time: 12 Minutes
4 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 package (10 oz.) fresh spinach leaves, rinsed, dried and coarsely chopped 2 cloves garlic, finely chopped 1/4 tsp. dried oregano leaves, crushed 1 medium tomato, chopped 1/2 cup crumbled feta cheese (about 2 oz.) 2 (8-inch) prebaked pizza crusts or 1 (12-inch) prebaked pizza crust 1/4 cup calamata olives, chopped
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Mediterranean Blend over medium-high heat and cook spinach, garlic and oregano, stirring occasionally, 2 minutes or until spinach is wilted; set aside.
On ungreased baking sheet, arrange pizza crust. Using slotted spoon, evenly top crust with spinach mixture; discarding liquid. Top with tomato, cheese and olives, then bake 10 minutes or until heated through.
VEGGIE PIZZA
4 servings
Prep Time: 15 Minutes Cook Time: 15 Minutes
2 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 cup diced red bell pepper 1 cup chopped onion 1 cup sliced mushrooms 2 cloves garlic, finely chopped 1/4 tsp. dried oregano leaves, crushed 1 (12-inch) prebaked pizza crust 1/2 cup Ragu ® Old World Style ® Traditional Pasta Sauce 1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Mediterranean Blend over medium-high heat and cook red pepper, onion and mushrooms, stirring occasionally, 4 minutes or until vegetables are tender. Add garlic and oregano and cook, stirring frequently, 1 minute; set aside.
On ungreased baking sheet, arrange pizza crust. Evenly spread Sauce on crust, then top with vegetable mixture and cheese. Bake 10 minutes or until cheese is melted.
BROCCOLI PIZZA
4 servings
Prep Time: 10 Minutes Cook Time: 15 Minutes
3 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 2 cups broccoli florets 1 cloves garlic, finely chopped 1 (12-inch) prebaked pizza crust 1/2 cup Ragu ® Old World Style ® Traditional Pasta Sauce 1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Mediterranean Blend over medium heat and cook broccoli, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 1 minute; set aside.
On ungreased baking sheet, arrange pizza crust. Evenly spread Sauce on crust, then top with broccoli mixture and cheese. Bake 10 minutes or until cheese is melted.
STUFFED ZUCCHINI
4 servings
Prep Time: 20 Minutes Cook Time: 35 Minutes
5 medium zucchini, halved lengthwise 3 Tbsp. I Can't Believe It's Not Butter! ® Mediterranean Blend spread 1 medium onion, chopped 1 small red bell pepper, finely chopped 3 cloves garlic, finely chopped 1/2 tsp. dried oregano leaves, crushed 1/4 cup grated Parmesan cheese
Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. On baking sheet, arrange zucchini halves.
Meanwhile, coarsely chop remaining zucchini and pulp. In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Mediterranean Blend over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
Even YOU can look like a Victoria's Secret model courtesy of the Very Sexy Beauty Collection from Victoria's Secret!
Victoria Secret Beauty's Very Sexy Cosmetic Collection is definitely a solid serious beauty collection. Used at the televised Victoria's Secret Fashion Show, this collection has proved it's longevity and it's ability to stand up over a long day.
Check out Linda Hay's podcast interview and what she suggests for you to wear during the holidays. She even suggests some GREAT HOLIDAY Gift suggestions and these are items that will be extremely useful for every look that you need.
Linda Hay applying the cosmetics at the Fashionshow.
RUMOR lipgloss
Sultry Shadow Mosaic (it's it fabulous!!)
Cheek Brush
The Mosaic Bronzer-- a MUST HAVE according to Linda Hay!
Very Sexy PERFECT LipStick
Very Sexy WET Lipgloss-- Linda's Fave!
The TRAIN CASE!! Everyone's DREAM gift from the Very Sexy Collection -- of course separate from your wish list from the intimate apparel and clothing!
Check out the great fragrances from Victoria's Secret that we have disccussed here in the podcast because they are to die for. They are some of the most popular fragrances in the US!
Make sure you get your "Very Sexy" on.. courtesy of Victoria's Secret!
Wednesday I was invited to check out the latest in fresh Mexican cuisine from La Salsa in Huntington Beach, CA at Bella Terra, the new shopping center right off the 405 freeway at Beach Blvd.
Two Soft Taco Platter
I was really glad I did because the 102.7 KIIS FM street team-- Manny on the Streets was there and I got to talk to Manny (a real sweetie!)
PLUS I got to meet one of the premier Salsa dancers in the world, Alex Da Silva, and his partner. Alex is the choreographer for the show "So You Think You Can Dance"
I got to see some fab dancing by Alex and his partner and it was spicy!
Make sure you listen to the podcast to get the details on the grand opening event at La Salsa on Friday from 6-9 PM with Manny on the Streets and the 102.7 KIIS -FM Street Team to help you party all evening spinning great tunes and having great food from La Salsa!!
Chipotle Shrimp Salad
Also you will hear more about La Salsa from the company representatives and why it's growing so fast here in So. Cal. It's fresh Mexican food at its best. Listen to Alex Da Silva tell you what HE likes to have there.
Stuffed Quesadilla Platter
Viva La Salsa!! See you there Friday night!!
La Salsa Fresh Mexican Grill Bella Terra Shopping Center 7821 Edinger Ave. Suite 110 Huntington Beach, CA 92647-7636 (714) 891-5905
Listen to Jason from the AquaBar company talk about the cool (and I mean frosty) array of waters available at the Platinum Guild Suite at the Luxe Hotel on Rodeo Drive.
Emmy time is all about running from suite to suite and you often forget about the essentials like food and water. One place that one can hit--whether celebrity or media-- to get both is the Platinum Guild Suite at the Luxe Hotel on Rodeo Drive. And one of the great things about Platinum Guild is that when it comes to food, they have it down --courtesy of the fab Luxe restaurant--but water, that's something else!
Nothing from the tap--baybee!! It's got to be something special and unique- only the finest waters (much like fine wine) will do for an award suite like the Platinum Guilde where there are MILLIONS of dollars of jewelry and there are tons of celebs and stylists.
Jason Boarde, is the head of Aquabar and he has the most amazing array of waters to choose from when it comes to events. Everytime I have seen him-- it's a different water. What's so special about water? EVERYTHING! Taste is everything-- which is why you have water delivered to your home or office or you might prefer bottled water on the run or sparkling water when you dine out. For Jason, it's about providing the most unique and healthful waters at the Aquabar’s Aquabar’s Hydration Station®, --which on the day I was at the Luxe --was literally the coolest place in town courtesy of all the ice, water and the huge ice sculpture in the shape of a diamond.
Featured waters for the day were the OGO which is shown above in the Hydration Station. OGO which is Oxygenwater has O2 content higher than most mineral waters-- up to 35 x higher! Featuring the purest lightest mineral waters, it has a silky taste and a light clean flavor. It slides down the back of your throat and you feel it just resonating in your body. The uber-cool spherical bottle is 100% recyclable.
Antipodes is a water out of New Zealand with a very distinctive, earthy mineral taste. It's quite good and it's quite refreshing on the palette. It's feels different in the mouth as compared to OGO but it's because of the higher mineral content because it is derived from an aquifer 1000 feet deep below the earth's surface. The bottle itself is definitely worth having just because it's so chic.
One of the great things I got to take with me from this suite was an extra bottle of OGO and the OGO PURE Mist water to spray on my face (and hair) to keep me hydrated during this scorching hot day
See you at the Aquabar-- preferably at the Platinum Guild Suite.
The Blow Out sale is scheduled for Sept 8, 9, 10 at 136 South Robertson Boulevard. It will included men's and women's fashion and accessories for up to 75% off!
It will even include some current items and pieces from seasons past. (VIP hours will be 5pm-8pm on Thurs, Sept. 7th for select media, celebs and high profile customers)
Joes Jeans!! Public hours: Sept. 8th and 9th: 10:30am-7pm; Sept 10th Noon-5pm, or while supplies last.
There will be new merchandise everyday! (Lisa Kline carries the hottest and chicest brands, often setting the trends you see on celebrities such as Splendid, Ella Moss, Lauren Moffatt, Theory, Jak & Rae,
Clu, Kooba, Saint Grace, Robert Rodriguez, Scrapbook, Tarina Tarantino, Awake, Primp, and tons more!
Lisa Kline 136 S. Robertson Blvd. Los Angeles, CA 90048 310.246.0907
riEgba Originals.. SAY WHAT??? What the heck? No.. it's something cool, nifty, gifty and original-- hence the name Egba Originals.
What is Egba Originals?
Just the most unique-- and interesting -- party invitation around. It's an invitation that people will remember and --more importantly-- KEEP long after the event is over and gone.
What's so great is that these invitations are 3-D blocks! These custom premium block invitations/announcements work for a multitude of occasions (birthdays, showers, announcements, any special event where you want your invitation to stand out and be memorable).
These are keepsake blocks that are a terrific switch up from the "read 'em and toss 'em " paper invites.
Each Egba order starts with a consultation with an Egba designer to capture or create the exact theme, style, block and type that captures the imagination and feel of both the client and the event. With client interaction in the process, each and every Egba to be completely individualized for any event. Each block is unique to the client. He/she can get anything they want art or theme wise or pick from the pre designed layouts.
Along with these custom blocks, Egba offers semi-custom blocks that are based on pre-existing templates with themes such as sports balls, color schemes or basic designs. Each Egba uses the highest quality materials and will be a memory for a lifetime--for both the giver, the recipient and the featured guest!
The price points are $15 each with a $100 set up/consultation. For a keepsake invitation/announcment, that's a bargain!! It's something that will literally last a lifetime! Check it out at http://www.egbaoriginals.com
It's the newest, coolest invitation you will ever get-- or give-- and one that NOBODY will forget!
Anyone who reads the tabloids and fashion magazines or follows the ins and outs of who wears what for the Red Carpet Events like Emmys, Golden Globes and Oscars, knows the name Moo Roo -- as in Handbags!
