Visit Anita’s site for more information and resources, Model Supplies.

CUCUMBER FACIAL

1 cucumber
1/2 teaspoon lemon juice
1 teaspoon witch hazel (you can buy this in any drug store)
1 egg white, beaten with an electric beater until fluffy. 

 Peel the cucumber and run it through a blender or a food processor. Pour the cucumber pulp into a colander or strainer and force it through, catching the liquid that comes out in a bowl underneath. Combine the cucumber liquid with the lemon juice and the witch hazel. Stir it and add the beaten egg white gently.

Put it on your face and leave it on for 15 to 25 minutes, then rinse off.

PEACH TIGHTENING MASK

 Whip the peach and egg white together in a blender until smooth. Gently pat the mixture all over your face. Relax for 30 minutes, then rinse it off with cool water.

1 Peach, ripe, peeled, pitted
1 Egg white

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In this episode, Chef Jill Houk of Centered Chef Food Studio in Chicago, IL, returns to TRB to share a few “heart smart” recipes with us. Chef Jill always shares great tips and time saving ideas!

*** LISTENERS RECEIVE A 10% OFF – USE PROMO CODE: TRB10 @ www.weecanshop.com ***

My guest is Kimberly Foley, owner of Wee Can Shop. Wee Can Shop is a were gift shop designed for children so they can shop for their loved ones. It is a unique storefront location where everything is built to scale for the little ones shopping experience. The host birthday parties, also. There is a web presence through http://www.weecanshop.com and they ship throughout the US and Canada. There gifts ideas for children and adults, pets and eco-friendly. Kimberly accepts inquiries from artisans that would like to see their products in her Wee Can Shop enterprise. Although, their appearance on the ABC show, Shark Tank, did not net them any investment dollars. Kimberly is determined to prove them wrong!

A portion of the proceeds from The Braces Cookbook go to benefit Smiles for a Lifetime, a program that pays for dental care for high school students. Glyph Award winner.

Many of you know that I LOVE niche cookbooks. That’s why I was so pleased to receive copies of The Braces Cookbook and The Braces Cookbook 2 from The Discovery Box. Although, I have never worn braces I have endured more than my share of dental work because of loose or lost fillings, ugh! It seems you are always hungriest the moment you leave the dentist office.

These cookbooks offer alternative recipes and substitutions for some of our favorite dishes.

The Braces Cookbook
Written by Pamela Waterman, an author, editor and engineer. And, Brenda Waterman, who was eleven years old when she created the concept of The Braces Cookbook.

Caramel Apple Days (this recipe inspired the cookbook)
Soft-Crust Pizza
Three-Corn Extravaganza (substitute when craving corn on the cob)

Wirebound and nicely indexed with a section for notes in the back. Very simple recipes with fun tooth trivia throughout the book. Great for cooking with kids or for teens cooking alone. Thoughtful tips for eating out. Alas, no food photos However, it would make a great gift, especially if bundled with a few ingredients in a nice basket.

For this edition, Pamela Waterman teamed up with Chef Amee Hoge, a graduate of the French Culinary Institute of NYC and culinary instructor. It is definitely a step into the “adult” world with gourmet recipes and tips for dealing with braces in a business environment. There are wonderful color photographs and simple tips accompanying the recipes. Here are a few of my favorites:

Creamed chicken puffs
Roasted eggplant boats
Sausage chicken paella

Find out more at www.BracesCookbook.com

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Food and entertaining expert-extraordinaire, Denise Vivaldo, has been teaching all things culinary to enthusiastic audiences for more than twenty years. Denise has created and catered more than 10,000 parties and served guests such as Presidents George H.W. Bush and Ronald Reagan, Prince Charles, Governor Arnold Schwarzenegger and Maria Shriver, Bette Midler, Cher, and Aaron Spelling. She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at UCLA’s Culinary Program and at her alma mater, The California Culinary Academy.

Denise and Food Fanatics has catered events for the Academy Awards Governor’s Ball, Sunset Magazine’s Taste of Sunset, and Hollywood wrap parties. She has also served as the food stylist for countless local and nationally syndicated television shows such as The Ellen DeGeneres Show, The Tonight Show with Jay Leno, NapaStyle with Michael Chiarello, and Inside Dish with Rachel Ray. Denise has been a featured guest on television shows such as Good Day LA, ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, and Lifetime TV.

Denise teaches catering and food styling seminars and workshops across the country and internationally. She is the author several best-selling books such as: How to Start a Home-Based Catering Business, which has sold more than 150,000 copies and is in its 5th printing, How to Start a Home-Based Personal Chef Business, Do It For Less! Parties, and the 2009 IACP Cookbook Award winner, Do It For Less! Weddings. She is currently working on The Food Styling Handbook, a book based on her decades of wide-ranging food styling experience.

12/03/09 @ 12:30pm EST

*** REBROADCAST ***

On tonight’s show I am joined by my BTR buddy, Steve Abrams, The Burnt Food Dude. We’ll be talking about turkey in a our favorite flavor, charcoal roasted. Yeah! Steve KNOWS barbeque and hosts the BBQ411 show on BlogTalkRadio. Visit his websites http://www.burntfooddude.us/ and http://www.bbq411.info to learn more about contests, grilling tips, recipes, and more.

EllynAnne Geisel, the creator of National Tie One On Day, encourages the public to participate in this thoughtful and unique Thanksgiving tradition. Geisel suggests people wrap a loaf of bread or other baked good in an apron, along with a note of encouragement tucked in the pocket; then “tie one on” (an apron, of course!) and deliver the wrapped bundle to someone in need of physical or spiritual sustenance. Thanksgiving is a holiday known for recollection, making new traditions and sharing. The apron symbolizes these concepts.

Through National Tie One On Day, people not only make a difference in someone’s life, but also honor the humble apron and the spirit of women who donned the universal symbol of home, family and mothering. Recognized by Chases Calendar of Events, National Tie One On Day is sponsored by Mom Bloggers Club, American Sewing Guild, The Women’s Museum, McCall’s Pattern Company, Stampington & Company, Aunt Martha’s Colonial Patterns, Inc., Simplicity, National Association of Baby Boomer Women, Creative Machine Embroidery, SewNews, Apron-iCity and The Fabric Shop Network.

“I especially liked the idea of sharing on the day before Thanksgiving, and since I work, I baked quick breads, which I wrapped in tea towels because I couldn’t find any clean aprons,” explained Amy Bissell. “I delivered the first loaf to a friend and his visiting father. When I told him how thankful I was for his friendship, he said I had made a very long day much nicer. Leaving his home, I felt like I was walking on air.” www.apronmemories.com

The Basic Art of Italian Cooking: Holidays & Special Occasions, “combines the pleasures of food, friends, and family memories experienced with recipes for holiday meals that make any meal feel like a special occasion,” says Author Maria Liberati. The chapters of her new book are separated into categories within the holiday season featuring special occasion’s menus for; Christmas Eve, Christmas Day, New Years Eve, New Years Day, La Befana, Valentine’s Day, and Carnevale, along with a number of family specialties and a humorous look at the Top 10 Things Italians Hate about the Holidays.

Maria Liberati is considered one of the foremost experts on Italian cuisine and culture in the US. Maria has been featured in many national and international publications. She was recently selected as healthy spokesperson for The Foundation of the American Academy of Ophthalmology’s Feast Your Eyes Campaign. Director of The Basic Art of Italian Cooking School in Italy, Maria also divides her time between her offices and residences in Italy and the
USA.

*** Sally Sampson ***

Are you trying to lose weight? Or simply hoping to not gain any? Are you “good” at meals, but not-so-good in between? Do you crave low-fat pretzels, only to eat half the bag, telling yourself after each one that it’s your last? Cookbook author, Sally Sampson’s latest book, 100-CALORIE SNACK COOKBOOK is an indispensable reference for anyone trying to maintain a healthy weight, lose weight, or find healthy, inexpensive, and easy-to-prepare alternatives for conscious snacking.

*** Unfortunately, Sally Sampson was not able to join us today. Please enjoy the interview with Chef Maria. She is a fabulous chef, author and entrepreneur!

Recipe from The 100 Calorie Snack Cookbook

STRAWBERRY SANDWICH
Serves 1
1⁄2 slice Mestemacher or other dense 3-grain bread (equal to 65 calories)
2 teaspoons farmer cheese
3 strawberries, sliced
1⁄2 teaspoon honey
Coarsely ground black pepper (optional)

Place the bread on a plate and spread with the farmer cheese. Top evenly with the strawberries and drizzle with the honey. Add black pepper, if desired. Cut in half and eat.

NUTRITION FACTS: Calories: 104; Calories from Fat: 18; Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 3mg; Sodium: 236mg; Carbohydrates: 18.1g; Dietary Fiber: 3.7g; Protein: 3.9g