"It's the beginning of an epic journey," Chef Joshua Whigam announced, as I swallowed my "Modern Olive" from the trademark single-serving spoon at the Bazaar. And it was a journey -- who knew that fancy "air" you see in molecular gastronomic movement was so easy to make at home (with the key ingredient - soy lechitin - available at your local Whole Foods)? I was an instant convert. Of course, you don't have to deal with the fancy air at all to have a VGL brussels sprouts recipe - so don't worry if it's not your bag (or if there isn't a Whole Foods near you.) Just sprinkle with lemon zest, and you'll impress.

EXCITING EXTRA! Visit VGL Deals for a special at the Ciel Spa, located in the hotel along with the Bazaar restaurant, should you just HAVE to visit the next time you're in Los Angeles!

Here's the recipe:

BAZAAR BRUSSELS SPROUTS

Makes one serving

3 oz. Brussels Sprout Leaves

1 T. sliced Green Grapes (or whole champagne grapes)

1 T. Lemon Pith

1 T. Granny Smith Apple (medium dice)

2 T. Sherry Vinaigrette (sherry vinegar + olive oil)

2 T. Lemon Air (Hand blended lemon juice, water, and soy lecithin)

1 tsp. Dried Apricot (medium dice)

1 tsp. Chives

Lemon Zest

1.    Trim the Brussels sprouts.

2.    Cut the apple into small dice, and put into a water bath with crushed parsley stems in it to keep from oxidizing.

3.    Blanch Brussels sprouts leaves for 45 seconds in boiling salted water.

4.    Place in mixing bowl with apricots, apples, grapes, chives, and sherry vinaigrette. Mix well. Add a little kosher salt.

5.    Place lemon pith puree on bottom of bowl and pour brussels sprouts mix

6.    Finish with lemon zest, lemon air, and EVOO

Here's an excerpt from the story:

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After attending this year's Photo L.A., and seeing all the new developments in photography, I was more jazzed than ever to add to my collection. But - of course - who has the MONEY? (Even if, relative to other kinds of fine art, it's much less expensive?) But did you know that there are lots of websites and galleries that focus on selling photography and prints that are truly affordable?

Here are THREE GREAT AFFORDABLE PHOTOGRAPHY SITES that I know about:

http://www.20x200.com/

http://www.lumas.com/

http://editiononehundred.com/

Like: guess how much this beauty is?

Would you believe me if I said $100??

Do you know about some others? Please post them in the comments section, or on VGL2U!

In case you missed it during GET ORGANIZED month, I am re-running this piece on PLUMLIFE, because they have just re-leased a new widget that makes it easier than ever to get going on your PlumLife calendar system. And it's still FREE!

Don't we all want to live a PLUM LIFE, really? I mean, that is what this website is all about: a VERY good-looking life is essentially, a Plum Life: one in which you have all the time and energy to focus on the people and things that you care about most, and you don't waste your time on stupid people and things that don't. At least that is my vision.

My sister Regen created PlumLife when she couldn't find any calendar or program that would easily manage all of the schedules of kid carpool and husband travel and multiple contact names and addresses and divorced couples with different last names and household chores and WORK - real WORK that the leader of the household is supposed to effortlessly do without praise, pay, or complaint. Not even a program by corporations like Microsoft. Especially not by corporations like Microsoft! She is a DO-ER, my sister, and when she sees that there is something to be done, she does it.

Here are some additional TIPS FOR LIVING THE PLUM LIFE from Regen Fearon, Founder of Plumlife.com:

• Keep a separate calendar for birthdays and special occasions.  On the 30th of the previous month, use a site like Cocodot to schedule your birthday cards for the month.  A written, mailed card is the nicest but, if life gets in the way, at least your mother-in-law got something from you!

• Lean on your calendar. Because you can filter calendars on and off, you can keep TONS of data in your calendar that you may not have thought of as calendar appropriate.  Create a calendar for the routine house maintenance to remind yourself (or delegate to someone else) to: check the AC filters, change lightbulbs, change batteries in smoke detector and TV remotes, e.g.

• Use your calendar to track medical records.  When you book an appointment, put the reason and outcomes in the notes.  Schedule when prescriptions will run out so you can reorder before it is a panic situation, and you can remind yourself how often a child has had an ear ache or if that last appointment was your regular check up or something else.

Here's a dirty little secret: sexy truffles are just as easy to make as they look! Do they make you easy? I can't say I've tested that theory. But as you could see, Amy has. So, I say: screw your Valentine (pun intended)-- make these truffles for yourself!

For the complete Hand Dipped Chocolate Truffle recipe, all you have to do is LIKE us on Facebook, where you can also enter to win a signed copy of Romancing the Stove, along with some gorgeous Compartes chocolate truffles, and some Cookies & Corks to go wth your V-Day bubbly.

Aren't these truffles (and how they might lift your spirits, and your libido) VERY good-looking?

Hey y'all! Who's ready for the Super Bowl? I can't say I know who is playing, but you better believe I'll be tied to the telly for the Madge-a-rama halftime show. 

While I appreciate the creativity of the above Super Sandwich Stadium, my preference in Super Bowl eats tends more toward the Chip n' Dip/Frito Pie end of the spectrum. To wit, I thought I would share with you a family recipe that we believe is the ultimate in VGL festive food to bring to your Super Bowl viewing party. Make sure to serve it with Fritos Scoops!

Regen's* Corn Dip
 

1 can corn, drained (I use low sodium)
1 can black beans, drained
Optional – can of green chilis
1 cup/half bag shredded cheddar cheese
2 T of either mayonnaise or sour cream (or one of each)
1 t. chili powder
2 t. cumin
2 t. garlic powder

Mix and serve with Fritos Scoops.

*Sally's oldest sis!

Today's entry: Temporary Lip Tattoos. Found originally online at Sephora, I went one deeper on the seller's website, Violent Lips, where I learned that this ingenious idea was thought up by - but of course! - a 14-year-old, and her sister and father. The adorable (if precocious?) teen demonstrates in a tutorial video how to easily cut & shape and apply the lips ("in an 'ahhhh' shape") to your mouth, seal them with water, and take them off when you're ready. She says they last for 4-8 hours, and you can indeed "eat, drink, and kiss with them on."

And so, I pose to you: are Temporary Lip Tattoos #VGL or #NVGL? Do weigh in. 

Could ya, would ya, pink leopard?

Love ya, lavender glitterati?

Or maybe you're just a casual, blue jean kind of girl?

I, for one, am thrilled to have found my patriotic pucker for this election year.

Since we shot this video, I have tried to put into practice all that Emma taught me, and, I swear, these tips really work! The most valuable thing I picked up was to cover your lips in a dry concealer and a light dusting of powder before applying the lip pencil and lipstick. This was a red lip game-changer for me on a recent marathon day. 

And now, a little added extra from EMMA WILLIS of Blushington fame...

"5 fab products / beauty items you blushing beauties should try in store and can also purchase:

1) Our amazing, very own, Blushington Beauty Blender.....why? I hear you ask, because it gives a gorgeous, even finish to foundation application -simly rinse and squeeze with water and apply the primer / moisturizer / foundation using the moist, soft, blender......

2) Our Tweezerman, Professional, Rose Gold, eye lash curlers......will make all eyelashes flutter with perfection!

3) Resurfacing Primer by Becca -Why? Because it smooths open pores and fine lines for that flawless finish we all want AND love!

4) Stila's Sheer Colour Tinted Moisturizer -Why? Spring is around the corner, the sun is coming out to play with the added SPF protection of 20, this amazingly light, moisturizing tint gives just enough coverage letting your skin glow!

5) Julie Hewett's Organic Camellia Rose Balm-Why? Great smell, great color, great, leaving a great spring lip!"

The guys at the Face Place* (I know, I know - I'm obsessed! Their word is gospel to me!) tell me that "any product with anti aging ingredients will only work with consistent use i.e. at least once a day.  Using a product like the firming eye gel 2 or 3 times a week or whenever the dark circles or puffiness strike will result in disappointment for the user." So: remembering your regimen also means you will keep yourself from being disappointed!

And that will be VERY good-looking.

*Hurry! Only one week left to get the super-awesome TWENTY PERCENT DISCOUNT on FacePlace products! Just "Like" us on Facebook to find the special discount code, available through 1/31/12.

I know there are others out on the market, but I think the DryCleanGreenBag is an absolutely terrific way to eliminate all that icky toxic plastic from the dry cleaner. And what's more - it actually makes transporting your stuff there easier. It's a ergonomic carrying satchel that transforms into a re-usable hanging bag in which the dry cleaners can return your clothes to you. 

Greeenius!

Our field trip to Portland – inspired by the hilarious “Portlandia” series by SNL’s Fred Armisen (Fridays on IFC) -- proved the perfect getaway from L.A. – and ours was an itinerary worth repeating (if you are into the stuff I am: food, markets, shopping, meeting funky people, and more FOOD!) Here’s a recap:

SALLY'S PORTLAND "FIELD TRIP" ITINERARY

STAY: The Ace Hotel – Eco-funky, the price is right (rooms start at $140 per night), and it’s the perfect starting point to get a good sense of the vibe of Portand. Don’t miss the Stumptown Coffee adjacent to the lobby, the photobooth, and the free bicycles to borrow.

I. FIRST STOP: The Saturday Farmers Market at PSU

Vendors we loved:

The Tart Lady

Seely Family Farm

Café Velo

Pine State Biscuits – The Chatfield

II. NEXT STOP: The World Famous Powell’s Bookstore

III. EATING IN PORTLAND

Stumptown Coffee Roasters – a must-try – whether for the caffeine or the sheer artistry of the barristas

Broder – for a Skandanavian Brunch

Olympic Provisions – charcuterie and cocktails

Voodoo Doughnut – kitschy, touristy, but still worth a quick look

Tasty & Sons – brunch-o-rama, you can’t make a bad order, cookbook coming out soon (so they wouldn’t give us the Tasty Mary Recipe – see below for my verison)

IV. “FEEL YOUR CHI” – The Lan Su Chinese Garden

V. MUSIC – On the street

VI. CRAFT FAIR – Sundays near Voodoo Doughnut

VII. SOMETHING UNEXPECTED – Paxton Gate (home of raccoon penis bones!)

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SALLY’S “TASTY MARY” RECIPE

1 1/2 ounces (1 jigger) vodka

1/2 cup tomato juice

2 teaspoons fresh lemon juice

horseradish  to taste

Pinch celery salt 

Worcestershire sauce to taste

Tabasco & one other hot sauce dash to taste

1 celery stick for garnish

1 lemon wedge for garnish
 

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, horseradish, celery salt, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Salt the rim, and garnish the Bloody Mary with the celery stick and the lemon wedge.

I don't have kids, but I certainly have kids in my life that could use this book.

And judging from my lackluster performance on the slopes last season (I took a serious spill on my butt at the end of a long day in Deer Valley!), I was considering memorizing the book as a song or a rap, so that I could sing it to myself next time I'm lucky enough to go skiing!

If you aren't already inspired to make your own letterpress creations, stationery, and invitations after watching that video, here, straight from the horse's (aardvark's?) mouth, are

TOP 10 REASONS TO USE LETTERPRESS?

By the fine folks from Aardvark Letterpress

10. Letterpress is one of the most elegant and sophisticated    methods of printing.

9. Letterpress is a classic process developed over 600 hundred years ago.

8. Reese Witherspoon, Salma Hayek, Zoe Deschanel, Rachel Zoe, and Will Smith all use letterpress (ours, even!), and they’re pretty cool.

7. Your business cards and invitations will stand out from all the rest.?

6. There is something primitive and organic about letterpress.?

5. People will remember you and come to your parties when you use letterpress.?

4. Your invitations and business cards are a reflection on you, and letterpress says, “I’m serious!”

3. People will want to touch and caress your letterpress cards.?

2. Elizabeth Taylor and Miles Davis – may they rest in peace – would only use letterpress business cards.

1. Only letterpress makes an impression!

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Finally, if you're interested in seeing another great video about Aardvark Letterpress, click on the picture of Heidelberg:

In honor of GET ORGANIZED MONTH, I am re-posting this video, as it is not a stretch to look to the Face Place to STREAMLINE your beauty process. Check out their website for the only products you need to get clean and maintain your youthful glow, just like all the stars do...

Even though I call my facial “upkeep,” I realize that getting a professional facial is a true luxury that most people would instead call an “indulgence.” But I wanted to show people that a true productive facial is not some relaxation spa experience with new age-y music playing and the delicate application of rich jams and jellies. Tony Silla takes his job very seriously, and so do I. Tony promises me that if I keep up my regular facials, I will look as good as Michelle Pfeiffer does when I’m her age, and I choose to believe him.

For the sake of alacrity, we skipped showing you a few steps of the facial, so below you’ll find a full account of what happens and how to take it home. Please note – every facial out there does not follow the same process as The Face Place. If you are looking for the relaxation spa version, as described above, make sure to ask some questions before making an appointment. But don’t expect the same results as a facial which includes extractions (a.k.a. zit-picking)!

The Face Place Facial, by Tony Silla

Step 1: Cleanse the skin using the Cleansing Milk, a mild, non-foaming, cleansing lotion. [Tony's take-home tip: All of these cleansers are available for purchase at 20% off to VGL viewers at The Face Place - find your discount code here!]

Step 2: The face is prepared for extractions with yucca root solution and application of a dry heat mask. This step's objective is to warm and expand the pores and begin to breakdown the dirt, sebum, makeup buildup etc. that is in the pores.

Step 3: Vacuuming and extractions.  Vacuuming stimulates circulation to oxygenate the facial tissues and removes surface debris from the skin.  Extractions will unclog the pores so that the skin can function normally. [Tony’s take-home tip: just by laying down and elevating your legs will get the circulation going to the face...no “hoover” needed!] 

Step 4: The skin is exfoliated, which will hasten the improvement in the skin and help keep it clean and clear.  In order to maintain and accelerate the improvement it is necessary to exfoliate on a consistent basis. [Tony’s take-home tip: I can’t recommend people picking their own skin, but they could make an exfoliation mask or scrub at home, or use our honey almond scrub or face refinisher that will give them similar results.]

Step 5: A galvanic current mask is applied in order to introduce a solution of vitamins and minerals into the skin to heal, rejuvenate and firm the facial tissues. [Tony’s take-home tip: For the galvanic current application of vitamins, substitute it with another at-home/DIY mask or our Vitamin C serum – available for 20% off for VGL viewers!]

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Stay tuned for a future episode of VERYGOODLOOKING -- about the very best ZIT ZAPPERS!

In honor of my ALL-CARBS-LEFT-BEHIND January, I have decided to re-post this video for those who missed it the first time around. Ah, the good ol' days, when I used to make (and eat) pasta...

Cooking School in Italy is a luxury vacation that any pasta-loving home cook should take if they can. But despite the skills I may have exhibited in this episode, I can’t recommend the program that I did, unfortunately. Cooking-Vacations.com was recommended to me by a friend of celebrity chef, Todd English. I guess Todd knows the woman who runs the program and has guest cheffed on it various times. Because he seems to know what he’s doing (!), and because the company has so many different programs all over Italy to choose from, I went for it.

The problem with the program was that our expectations were not managed well. The main issue was that we took lessons from a (rather ornery, unenthusiastic) chef/owner in a working restaurant—i.e. at times, we had to fight for space in the kitchen during our lessons and even help with the service. On another occasion, it would probably have been fun to learn about how a restaurant kitchen works, but that’s not what we came to Italy for. And while we were able to request certain foods that we wanted to learn how to cook, there ended up being many restrictions to that: no pizza or desserts, for example. And it was a little disorganized: we had to scribble furiously in our own notebooks while learning, and piece together the recipes on our own (you usually get a recipe book or at least something to write on!)

Speaking of which, here is the recipe for Homemade Pasta:

PASTA DOUGH

"There is a big difference between making the pasta with your hands, and using the 'robot machine,' " says Chef Eugenio disparagingly. "The warmth of the machine pre-cooks the egg and changes the molecular [make-up] of the pasta."

• OO Flour (300g pp)
• 3 eggs (1 pp)
• 6 g salt (3g pp)
• 1/2 tsp. olive oil

Place the flour on a counter or flat surface (plate - not a bowl) and, using an implement (or your hands), make a bed in the middle in which to crack the 3 eggs and add salt. Using a fork, beat the eggs and flour together gradually, forkfuls of flour a little bit at a time. As the dough thickens, use a plastic cutter/scraper (which looks like a paint scraper) and fold the dough in on itself "carpenter style" from the outside in. Then graduate to using your palms, folding the dough toward you and then using your body strength to knead and press it away from you, keeping your elbows near the body, so you don't get tired. Knead the dough until the yellow color is consistent throughout. Then let the mound rest under a damp cloth in the fridge for 1/2 hour or up to 24 hours ("Longer is better," he says, "but today we don't have time.")

Cut the pasta ball into 3-4 parts. Dip the parts in flour and flatten. Roll pasta 3-4 times through a pasta maker to flatten into long wide ribbons, cranking the crank at the same speed consistently, sending it through making the setting more and more narrow each time until you can see light through the pasta. "Go GO GO! Vai vai vai," says Chef Eugenio. "Never stop!"

Place the pasta strips on a counter covered with flour.

For spaghetti, use the strip attachment on the pasta machine to crank out noodles. Dip the noodles in flour and place in rounds on a cookie sheet to dry for at least half an hour.

When you cook fresh pasta dough, place it in boiling water until it rises to the surface. Stir it in the water once or twice, and it's done (under one minute for noodles, a little more for a ravioli with a filling that needs to cook.)

One of my compatratriots in pasta-making, the lovely and talented Sarah Dusseault:

We can all learn from our experience in Rome, which was not ideal, mainly because of the (sometimes funny, but mostly angry) chef that taught us. Here’s how: the next time you plan a vacation that involves a leader that you will be spending a lot of time with (like: a yoga instructor on a retreat, the captain of a chartered sailboat, or an artist on a studio tour), do as much research as you can about the personality of that person – even meet them or call them prior to the trip, if you can – to determine if their personality will match yours.

As for learning to make the kind of food my husband likes to eat, well, mission accomplished! “Pasta for dinner, again?” “Certo!”

I first heard about upcycling from green websites and Etsy, as I mentioned. Then smart Danny Seo, of eco- lifestyle expert and Today Show fame, came out with a great book about it - Upcycling: Create Beautiful Things with the Stuff You Already Have. His projects are v v crafty, like: "Turn your old leather belts into a cool doormat (or even a briefcase!); worn-out paperbacks into gorgeous bud vases; tennis balls into a quaint country swing; chopsticks into a handsome trivet, and many more."

Now, of course, it's a totally ubiquitous trend in other arenas.

Allison Markinson's jewelry, made from scraps of discarded leather and such, is a great example of upcycling.

Here are some more tips from Allison, on how you, too, can

BECOME AN UPCYCLING JEWELRY-MAKER:

• Make several rings out of the fingers of an old pair of gloves.
• Cut a band out of the top of a glove and use it as a base for a cuff.
• A shoe strap can make an instant choker.
• Turn your belt into a band of bracelets.
• Take your mothers vintage ear rings and bead them onto a cuff.
• Make a fabulous cocktail ring out of that broken pearl necklace.
• That perfect shell you found on the beach last vacation can be center stage in your cuff.

*****

Have some more upcycling ideas? Post them to VGL2U for a chance to be featured on a future episode.

I like to cook over the holidays, and I don't know about you, but I'm already a little over spiced nuts and eggnog. So here's an idea that's fatty enough for the holiday season, but fun enough for the rest of the year.

Get a box of Tums and go for it!

FRIED PB&J (fashioned after the State Fair of Texas)

Ingredients:

Sliced white bread

Chunky Peanut Butter

Grape Jelly

Boxed Pancake Mix

Optional: Sliced Bananas

Optional: Nutella

Mix 2 servings of pancake batter per box instructions. Prepare sandwiches: slather peanut butter on one slice of bread and jelly (or Nutella) on the other, in equal parts (or to your liking). Optionally, add thinly sliced banana. Close sandwiches and cut into four parts. Using tongs, dip your sandwich pieces into the bowl of batter and cover them completely. Drop the sandwich into a home deep fryer that is preheated to 350 degrees and fry until golden brown. Drain on a bed of paper towels. Sprinkle well with powdered sugar.

Serve over a bowl of vanilla ice cream, for a high/low dinner party treat!

UPDATE: Did you know that you will make more money consigning if you clean your clothes, fold them neatly, and bring them int in a bag from a high-end store (Neiman Marcus. Barneys, Nordstrom, e.g.)? This new information prompted us to re-post this popular piece about Consigning Your Closet. Have any tips of your own for making more CASH from CONSIGNING? Please post them to the comments here or at VGL2U!

Apparently, I am not the only one who has had a bad experience with a snobby consignment shop. Just yesterday, I had to drag my friend Ellie into Ampersand, so she could see that unlike the NYC shop that scoffed at her Miu Miu dress, Laura was a nice person and would even give her advice for her upcoming closet clean-out.

Here are some of the extra TIPS FOR CONSIGNING that Laura form Ampersand told her:

1)   Check out the shop in advance.Before bringing in your pieces, make sure you like the store, that it has pieces like those you want to consign, and that you're comfortable with their policies, including what percentage & how quickly they pay you after your items sell.

2)   Bring in clean clothes.You'll always do better if your clothes are in good condition, even dry cleaned prior.

3)   Plain pieces don't sell.  There's so much variety to sort through that the pieces need to pop - whether due to color, pattern or some detail that helps it stand out.  Even the most beautiful, simple couture blouse will sit around.

4)   Skirts, pants and suits don't sell as well or as quickly as dresses, blouses and accessories.  I was told when I was researching the business that a plain black skirt is the kiss of death in consignment, and they were right!

Ampersand is local to L.A., but Laura will take consigned items by mail, subject to prior approval by emailed photo – just contact her at info@ampersandboutique.com to discuss.

P.S  In case you were wondering, my consigning experience at Ampersand has now come full circle: after taking my discards, Laura was able to sell several items, donate some others to Dress for Success, and bestow upon me a check for a whopping $300, which I promptly turned around and used, in part, toward a new pair of shoes (custom leopard pumps from Milk & Honey if you must know) that I “needed” for fall. Circle of life!

P.P.S  If you’re interested in trying to consign online, go to VGL Verified for two great options.

Hey Holiday Gifters -- It's getting down to the wire, but these gifts are all still available -- and (shhh!!) they're good ideas for all year long. Also, companies like Williams Sonoma are offering a whole bunch of perks (like free shipping, discounts after spending a certain anount, etc.) to get you to buy now!

I'm often asked about what gifts to give for certain types of people - like on this query from Dana on the Ask VGL page - and foodies and cooks are my favorite. I guess it's sort of like for golfers -- cooks can always use another gadget or fun item to fill their hobby.

FYI, some of my favorite resources for foodie gifts (and other things) are on the VGL Verified page.

Finally, wanna know what my absolute favorite food gift to RECEIVE is? Especially at holiday time when I'm nowhere near NYC?

Here's a big fat hint: