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Every night I use Pond's cold cream to cleanse my skin. I follow the cleansing with moisturizer before applying eye cream and Retin-A. As you may know by now, I'm convinced Retin-A will be my secret to looking 60 when I'm really 70. Once every couple weeks I may treat myself to a microdermabrasi...
Last week I wrote about my stay at Rancho La Puerta spa in Baja, Mexico, where I exercised all week, got massages and facials and fell in love with a healthy guacamole recipe made with avocados and peas.
People wrote to me asking for more information, so I called up the Ranch's corporate offices...
I recently got a heartbreaking email from a young woman about to go off to college and struggling with acne scars. The scars, she wrote, have been a huge blow to the self-confidence she once had. She wanted to know if I had any makeup tricks for covering up the scars and she was worried that her ...
Three years ago I spent an unforgettable week at Rancho La Puerta, a fitness spa in Tecate, Mexico, where I learned about the benefits of fish oil pills from Dr. Frank Lipman, tried out Pilates for the first time, got a great low-fat guacamole recipe partially made out of peas (peas!) and learne...
It's weird, but every once in awhile someone compliments me on my brows. Of course this leads me to wonder, "Why not my eyes? Don't you like my hair? Is 'brows' the BEST YOU CAN DO?" But I take the compliment graciously and tell them my secret to groomed brows: threading.
1 1/2 cups whole wheat flour 1 cup all-purpose flour 3/4 cup plus 1 tablespoon wheat germ 1/2 cup instant nonfat dry milk 1/2 cup raisins 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 3/4 cups water
Preheat oven to 350 degrees F. Grease two (1-pound) shortening cans or other 2 1/2 cup cans.
Mix all ingredients except 1 tablespoon wheat germ and the water in a medium-size bowl. Stir in water just until blended. Spoon into cans; smooth tops and sprinkle with remaining 1 tablespoon wheat germ. Bake 1 hour and 20 minutes or until tops are golden brown and wooden pick inserted in center comes out clean. Cover tops with foil the last 30 minutes of baking if they brown too much. Unmold and cool top side up on a rack.