Belle February 2010

belleFEbruary 2010

a closer lookLingerie Meant to be Seen

setting off sparksFrom the TV Screen to the Pulpit,Nine Favorite Richmond Men

Women You should knoW:Aimee Perron Seibert,Carol Colby and More

magical combinationsDessert + Wine + Music

You’re getting

sleepY …We Explore

Hypnosis

trendY? i do.

What’s Hot in Bridal

| � | FEBRUARY 2010 ● belle

Having trouble keeping those New Year’s resolutions? Don’t worry, Belle magazine has partnered with local businesses to bring you Belle’s FIT Challenge.

You can get your body in peak condition in just 3 months thanks to our easy to follow exercise and eating plans developed by American Family Fitness andEllwood Thompson’s.

Belle’s FIT Challenge will give you everything you need – the moves, the meals and the motivation to get your best body ever. You will find weekly exercise programs, eating plans, inspiration and rewards for each month in the next three issues of Belle, publishing in March, April and May. We’ve put the resources at your finger-tips by providing local partners to help you get started, get moving and get fit.

Sign up now at styleweekly.com/bellefit and commit to a better you. It’s free and it’s all about a new and improved you. Registrants will receive weekly email tips and invites to free bonus workout sessions, food demonstrations and more. There’s even a place to connect with other FIT Challenge participants and share your successes.

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18STYLE & SUBSTANCE 5Pearls for statement-making girls … Wedding trends, past and future … Browsing the Web with a lobbyist … Decadent desserts paired with locally roasted coffees. by Katherine Houstoun

PErSoNALiTiES 12FEATUrE: Belle explains the appeal of nine Richmond gentlemen. 12ProFiLE: Carol Colby’s dream career involves tasting, sell-ing and teaching about wines. by Melissa Scott Sinclair 16

FeBRUARY 2010 belleLook better. Feel better. Live better.

Belle is published monthly and is free. One copy per person. Belle may be distributed by authorized distributors only. Style Weekly subscriptions are available for $49 (third class mail) and $99 (first class mail). Style Weekly, 1313 E. Main St., Suite 103, richmond, Va. 23219, (804) 358-0825; General fax (804) 358-1079; News fax (804) 355-9089; Classified phone (804) 358-2100; Classified fax (804) 358-2163.

www.styleweekly.com E-mail: [email protected]

Copyright © by Style Weekly Inc. TM 2010 all rights reserved.

PUBLiShEr: Lori Collier [email protected]

EdiTor iN ChiEF: Jason Roop [email protected]

EdiTor: Deveron Timberlake

ArT dirECTor: Jeffrey Bland

PhoTogrAPhY EdiTor: Scott elmquistFAShioN EdiTor: Lauren Healy

CoNTriBUTiNg WriTErS: Catherine Baab,

Tess Autrey Bosher, Valley Haggard,

Katherine Houstoun, Hilary Langford, Jennifer Lemons, Betty Joyce Nash,

Melissa Scott Sinclair, Holly Timberline

dEPUTY MANAgiNg EdiTor: ed Harrington

SALES MANAgEr: Dana elmquist

MArkETiNg, SPoNSorShiPS &

EvENTS: Tonie Stevens

SENior ACCoUNT ExECUTivES:

Toni McCracken, Hannah Huber

BEllE ACCoUNTS MANAgEr:

Alice Gordon

ACCoUNT ExECUTivES:

Shannon Cornelius, Christina Cuevas

SALES ASSiSTANT:

Jennifer Waldbauer

CrEATivE AdvErTiSiNg dirECTor: Jason Sullivan

AdvErTiSiNg grAPhiC ArTiSTS: Kira Jenkins, Chris Mason

AdMiNiSTrATioN/BUSiNESS MANAgEr: Chris Kwiatkowski

BUSiNESS AdMiNiSTrATioN ASSiSTANT: Sarah Soble Coyne

diSTriBUTioN MANAgEr: Dana elmquist

AdMiNiSTrATivE SUPPorT TEAM: Martha Anderson, John Massey

On thE cOvEr:

1940s midnight blue fern-printed lace gown ($58) at Halcyon Vintage; vintage crescent moon necklace ($10) at Exile; vintage black square bracelet and 10-karat ruby ring ($42 and $72), vintage black satin shoe ($38) at Bygones; feather piece in hair ($8) at Halcyon Vintage.

photo by Scott Elmquist

9

FAShioN CUES 18FEATUrE: Looking at lingerie in a new light. by Lauren Healy 18

ArTS & ENTErTAiNMENT 22AgENdA: What’s going on in books, music and events for February. by Cat Baab, Hil-ary Langford and Deveron Timberlake

BodY & SoUL 24AdviCE: The Checkout Girl answers your ques-tions about modern-day dilemmas. 24ALTErNATivES: Hypnosis isn’t necessarily what you think it is. by Valley Haggard 25

grEAT TASTE 27ENTErTAiNiNg: It’s the year of the tiger, and time to plan an authentic Chinese New Year’s bash. by Tess Autrey Bosher with Ellie Basch 27Food: Celebrities don’t use the word “diet” in their new weight-loss books. by Deveron Timberlake �2

FirST PErSoN 30Pink ribbons are a symbol and a challenge. by Betty Joyce Nash �4


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keY SiGNAtuReS • 804.282.18135705 Grove Ave • www.keysignatures.comguitar • bass • drum • piano • violin • flute • banjo • mandolin • voice


StylE&SubStancEHot products, new ventures and local discoveries. by KatHerine Houstoun

local jewelry designer cynthia bouvier infuses her traditional-with-a-twist creations with a sprin-kling each of coco chanel, sophia loren and Jackie o. the result? easy-to-wear baubles that wink at tradition and sparkle with sophistication. see her entire collection at bouvierjewelry.etsy.com.

love baubles

| � | FEbruary 2010 ● belle

Ditch the uniform. brides are showing an affinity for variety in their bridal party, and companies like simple silhouettes, lulaKate and J. crew are making it easy. Mix and match by choosing a single color, then letting your ladies select the silhouette that fits them best. or, if you’re feeling adventurous, choose a silhouette and ask your maids to dress in a palette of complementary hues.

Let them eat cake — anD cookies. the dessert bar is soon to unseat the candy buffet in popularity. instead

bridal backstoryafter 40 years of dressing rich-

mond brides, tiffany’s bridal, the city’s oldest bridal boutique, has seen the good, the bad and — dare we say it? — the regret-tably ugly. new owner sharon townsend, who bought her own wedding gown at the boutique 35 years ago, recalls the trends that were and the dresses that stood out among the generations.

’70sthe decade was all about

sleeves. polyester material was all the rage, and gowns had high stand-up turtleneck-style collars and long, slim sleeves. the iconic dress: the romantic, slightly me-dieval Juliet dress — all lace, or-ganza and high necks — inspired by the movie “romeo & Juliet.”

’80sthe ’80s were big all around.

trends included leg-of-mutton sleeves, dangling pearls (just about everywhere), poufy veils and headpieces that draped across the forehead. the iconic dress: princess diana’s silk taffeta victorian-style gown.

’90sthis decade started out

with an emphasis on embel-lishments. large, poufy tulle skirts were in, and beading and embroidery on the bodice were popular. as the decade pro-gressed, there was a shift to more fluid fabrics, like shiny satin and organza. the iconic dress: carolyn bessette Kennedy’s sleek, body-skimming silk-crepe narciso rodriguez gown.

’00sthe last decade saw brides

experimenting with more color, embracing red, black or tone-on-tone ivory accents with sashes, trim and other flour-ishes. while strapless gowns dominated until recently, newer designs are featuring lace and heavy satin straps. the iconic dress: Madonna’s corset-back strapless gown by stella Mc-cartney (early 2000s); Mi-chelle obama’s one-shouldered inauguration ball gown by Jason wu (2009 and onward).

Tiffany’s new location is in Ridge Shopping Center on Parham Road.

tying it trendily

courtney spencer originally started blogging about weddings as an outlet for the surfeit of bridal infor-mation acquired while planning her own nuptials in

2007. now a two-year veteran of the blogosphere with her nationally recognized blog, little white book, the informa-tion still flows — to the betterment of brides in richmond and beyond. luckily for the local girls, spencer is applying her enviable design sensibility, which she calls modern heir-loom, to richmond weddings through her event planning company, Merriment. Here, the Kentucky native offers up her favorite wedding trends for 2010. check out brideslit-tlewhitebook.blogspot.com and merrimentevents.com for bridal tips, trends and inspiration.

of filling apothecary jars with candy in complemen-tary hues, consider displaying a buffet of bite-sized treats. locally, Jenny west of sweetest thing bakery is known for her yummy cookie buffets (above).

rustic revivaL. burlap, field-fresh flowers in Mason jars and buffets of comfort food are hallmarks of the style that has been running rampant on the blogo-sphere. if you’re a fan, virginia might just be the per-fect place for you. From quaint venues like charlottes-ville’s chiles peach orchard to the turn-of-the-century dairy barn at chesterfield’s amber Grove inn (shown top left), rustic chic locations are plentiful.

fancy footwear. booties or brightly colored ballet flats for the ladies, chuck taylors and striped socks for the guys: Footwear has never been so fabulous and comfortable.

inDustriaL chic. lofts, warehouses and downtown art galleries are some of the hottest venues right now, boasting the open floor plans and interesting architec-tural details that couples crave. looking for something similar in richmond? try crittenden studio in Man-chester.

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belle ● FEBRUARY 2010 | � |

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Mention this ad at the time of booking appointment.

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Go as bare as you dare this Valentines Day with Richmond’s most Painless Brazilian Bikini Wax! Ask for the Valentine Special and

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95% of women wear the wrong bra size; the other 5% shop at Kiss and Make Up.

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Come visit any one of our color specialists and do away with those winter doldrums.

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complete satisfaction of our guests from head to toe.

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st yle & substance

Whether you’re settling in for a night of girlfriend solidarity, or capping off an evening dining a deux, these decadent desserts will provide a sumptuous finale to your Valentine’s

Day. We asked David Blanchard of Blanchard’s Coffee to pair each delectable delight with a carefully considered brew from his shop, while WRIR 97.3-FM’s Lightning’s Girl (co-host of Cause and Effect on Thursdays, 7-9 p.m.) sets the mood with appropriate background music. These ready-made combinations are yours for the taking.

1 Café Rustica’s flourless chocolate pâté, a dense combination of 70 percent cacao and coffee packed into a walnut crust, is perfect for

chocolate lovers and gluten-free gastronomes alike. Sigh. $5 per slice.

Pair it with: Fair trade organic Peru. The nutty aroma will enhance the dark, compote fruit flavors and its effervescent body will have you craving Chambord as a nightcap or on rocks in the morning!

set the mood with: “Kind of Blue” by Miles Davis. Still a groundbreak-ing jazz classic more than 50 years after its release, this album is fan-tastic and sexy, an ideal choice to enjoy in the privacy of your home.

3 Kuba Kuba’s famed vanilla tres leches cake, made lov-ingly from owner Manny’s mom’s recipe, is soaked in

three different kinds of milk and topped with gooey, marshmal-lowy meringue icing. $4.95 per slice. For the aggressive sweet tooth.

Pair it with: Dark as Dark. This bold French roast absorbs the sweetness and milk flavors, letting true coffee flavor sing and stand its ground.

set the mood with: Benny Moré, widely considered to be the great-est Cuban singer of all time. “Canciones de Amor,” his collection of love songs, is romantic perfection delivered by a legend.

GivE Us somE sUGar

2 With three layers of springy chocolate sponge

cake sandwiching raspberry preserves and fruity Chambord liqueur and coated in dark choco-late glaze, this über-rich confec-tion from the Desserterie is not for the faint of heart. $3.75 per slice.

Pair it with: Fair-trade organic Bolivian. Its smoothness plays well off the dense texture, and its cara-mel undertone weaves the choco-late and coffee flavors together.

set the mood with: Prince’s “Around the World in a Day.” Layered with pop, psychedelia and funk, Prince delivered a time-less treat with this album. Songs such as “Raspberry Beret,” “Pop Life” and “Paisley Park” remain a decadent experience to the ears.

Where to find it:

Blanchard’s coffee

blanchardscoffee.com5047 Forest Hill Ave.

687-9443

café rustica414 E. Main St.

225-8811

the desserteriethedesserterie.com6161 Harbourside

Centre Loop639-9940

KuBa KuBakubakuba.info1601 Park Ave.

355-8817

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| 10 | FEbruary 2010 ● belle

st yle & substancest yle & substance Just browsing:

Top stops in cyberspace

1. notlarrysabato.typepad.com and bearingdrift.com

These two blogs provide the yin and the yang of Virginia politics. One is written by a hardcore Democrat; the other, a conservative Republican. It’s

my job to stay current and up-to-date on all the po-litical happenings in the common-wealth, especially ones that might not make it into the mainstream media. Can they post some pretty biased content? Definitely. Do I still need to know about it to pre-pare my clients? Absolutely.

3. mamabargains.comThis is a fun site that I check out when

I get a tweet reporting a new sale item. It’s an interesting concept — the site offers one deal at 50- to 80-percent off until it’s sold out. Then something new is posted. The site posts anywhere from two to 10 items a day, so if you don’t like one thing, there’s a good chance you’ll like the next. For someone who fights the urge to buy cute outfits for my daughter every week, it’s a great way to save money.

2. nbc12.wordpress.comDecision Virginia is a locally-focused

political blog written by Richmond’s own Ryan Nobles. It’s timely and easy to read.

Even folks who don’t like politics should check it out so they can stay in the loop. Not only does he cover statewide politics, but he also blogs about going Over the Edge for the Special Olympics. You can’t help but feel good about Richmond holding its own in the political arena.

aimee Perron SeibertSENIOR VICE PRESIDENT, HIRSCHLER FLEISCHER CONSuLTING

Aimee Perron Seibert is a lobbyist, Virginia politics junkie, newly obsessed Twitter user and mom of an 18-month-old. Her daugh-ter already has attended a dozen political events, destining her to one day be elected governor, or to shun politics altogether. Dur-ing this General Assembly session, Seibert is focusing on issues facing physicians, op-portunities to expand renewable energy in the commonwealth and managing an ever-growing state budget shortfall.

Azzurro Smiling wood-fired pizza oven sets the tone in this longtime favorite West End spot, with its elegant light-ing and upscale Italian menu. 6221 River Road. 282-1509. azzurros.com.

BAjA BeAn CompAny Outdoor fire pit, big bars, Mexicali menu and tequi-las, game nights. Lunch and dinner daily, Sunday brunch. 1520 W. Main St. 257-5445. bajabean.com.

The BoAThouse AT roCk-eTTs LAnding The river view trumps the modern fireplace, and the crowd and open kitchen are worth watching too. Broad American menu, busy bar scene. 4708 E. Old Main St. 622-2628. theboathou-seatsundaypark.com.

CAfé CATurrA Ski lodge meets Westhampton with an in-and-out fireplace of rugged stone. Sip wine or cocoa in prepster para-dise. Light, fresh fare dai-ly. 5811 Grove Ave. 285-0690. 3332 Pump Road, 360-3377 (shown above); 13830 Village Place Drive, Midlothian, 378-4955. cafecaturra.com.

Where’s the Fire?Warm up in richmond bars and restaurants with fireplaces.

CApiTAL ALe house midLoThiAn Burgers and pub grub with fireplaces indoors and out, games and the best beer list around. 13831 Village Place Drive. 780-2537. capitalalehouse.com.

Chez mAx Traditionalists love the fine French and American cuisine, the relaxed demeanor and the flickering fireplace reflecting master chef Alain Lecomte’s sig-nature dishes. 10622 Patterson Ave. 754-3464. chezmaxva.com.

deLux Big, modern bar scene with fireplaces on two levels. Moderate prices, blue plate spe-cials, lots of singles and prime Fan corner. 2229 W. Main St. 353-2424. deluxrichmond.com.

eLemenT Lounge Night-life in Shockoe Bottom includes this club with two fireplaces, soft seat-ing and cocktails and a menu that emphasizes desserts and music. 119 N. 18th St. 788-8001. elementloungeva.com.

juLep’s new souThern Cuisine Cozy upstairs

spot is one of the city’s most romantic. An updated historic building with stellar food, bar and service. 1719 E. Franklin St. in Shockoe Bottom. 377-3968. juleps.net.

The norTh poLe A far-out Goochland 30-year classic, this steak and beer joint has the warmth a fireplace and a crowd of regu-lars brings. Thursdays through Sundays. 1558 River Road West. 784-4222. thenorth-polerestaurant.com.

T-miLLer’s sporTs BAr And griLL Outdoor fire pit, pub grub with lots of screens and booths, full bar, open daily in Marriott Hotel. 500 E. Broad St. 648-2255. tmillerssportsbar.com.

wATer griLL Carytown’s cozy, two-level town-house with its intimate spaces and upstairs fireplace serves sea-food and cocktails and a sought-after raw bar. 3411 W. Cary St. 353-3411. thewatergrill.com.

Did we leave out your favorite independent restaurant or bar with a fireplace? Please let us know at [email protected].

belle ● FEBRUARY 2010 | 11 |

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MEn WE LovEpersonalities f e a t u r e

What’s wrong with a little adoration for Valentine’s?When Belle asked Richmond women which local guys captured their inter-

est, the floodgates opened. Who knew a priest, an oenologist, a naturalist, a

news anchor, a poet and a technical director would be on the list? Not surpris-

ingly there are musicians, too, and no shortage of additional Richmond gentle-

men who might find their way into these pages in the future. For now, we be-

stow a few not-entirely-platonic kisses on men we can’t help but appreciate.

Ward TefftBookseller and Creative Community aCtivistchopsueybooks.com

Ward Tefft, the über-smart and edgy think

tank behind Chop Suey Books and Books on Wheels, is the reading woman’s Ashton Kutcher. With his black specs, black cat and impish grin, he’s mastered underground liter-ary cool. But want more? Sample his Bizarre Market, poetry readings and funkadelic art shows. As one admirer says, “Alphabetize me, Ward, categorize me, just don’t put me on your shelf unless there’s space between Henry Miller and the Marquis de Sade.”

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MEn WE LovE

belle ● FEbruary 2010 | 13 |

MEn WE LovE

ryan noblesreporter and news anChor, nBC-12nbc12.com

John Paul Cheskiproprietor, Free run wine merChants

Some guys know that wine, women and song make the perfect romantic scenario. And because John Paul Cheski’s business carries enough tasty Pacific Northwest vintages to drown a sorority house, he has a natural advantage in the chick-magnet depart-ment. Add his direct gaze, mellifluous descriptions and passion for travel and the grapes, and you have a wine tasting that lingers with buttery undertones.

d.l. Hopkinswriter, aCtor, teaCherdlhopkins.com

If clean-cut were an ice-cream flavor, Ryan Nobles, the blond, mar-ried, new father and television news anchor at NBC-12 would be pure American vanilla. But there’s brain-power and ambition lurking just be-neath the dimples. He has a master’s degree in public administration and all the requisites for a future run for political office. For now he makes even the bad news bearable.

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River City Renaissance man d.l. Hopkins solidified word-slingers and poetry-lovers alike when he founded the Just Poetry Slam, infusing the spoken-word scene with a new kind of cool. He’s also been spotted on HBO’s “The Wire.” As an artist in residence at University of Richmond, the debonair poet and actor hones the skills and talent of the next cre-ative generation and somehow finds time to play one of his most important roles — dedicated daddy to a beautiful family. We give two snaps to that.

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Charles arthurmusiCiancharleskingarthur.com

A rockabilly guy with old-school swing, this swoon-wor-thy cat leaves the ladies weak in the knees with his finger-picking virtuosity and devilish good looks. When Arthur’s not schooling the kids over at University of Richmond on the banjo and mandolin, he’s likely to be found kicking with the likes of Johnny Hott’s Piedmont Souprize, Chez Roué and Page Wilson with Reckless Abandon. His wife, singer Sara Arthur, probably would like us to add that he’s officially off the market.

The rev. Michael renninger

personalities f e a t u r e

viCar oF voCations and administrator oF st. mary’s parishbehindthecollar.com

“If you know Father Mike, you know it’s going to be interesting.” That’s the buzz on the Renninger’s retreats — and everything else he does. Renninger’s the rock star of the Rich-mond diocese. He sings and plays the guitar. He runs 10Ks. And he’s funny: Ask him to tell you the story of his Aunt Dot and the 10-pound Hershey’s chocolate bar with almonds. Haven’t been to Mass in ages? Check out his homilies on YouTube and Facebook.

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Taylor barnetttrumpeter, vCu proFessortaylorbarnett.com

Rumor has it that trumpet players are great kissers, and more than a few local women would be willing to test that theory on local brass man Taylor Barnett. He’s shared the stage worldwide with names like Gladys Knight and The Temptations, but set down roots here in 1998. The yes-he’s-married composer and arranger and Virginia Common-wealth University professor is a trove of information when it comes to jazz, as illustrated by his impressive Web site musings.

buz birelinedireCtor oF haBitats and the nature Center at maymontmaymont.org

bruce rennieteChniCal direCtor, theatreivtheatreiv.org

Bruce Rennie oversees sets, sound and lighting for every production in three main-stage theaters and an army of national touring shows. And he can fix anything. Co-workers admire his work, his devotion to wife, Toni, and their three boys, and his movie-star good looks. Says one, “What’s sexier than a Hugh Grant look-alike with a tool belt?”

Because he oversees every single animal in residence at Maymont, be it bear, raptor or the brand-new bobcat, Buz Bireline is beloved by animal lovers and children alike. His slim, 6-foot-1 frame, easygoing demeanor and earnest passion for his animal charges just enhance the charm. The avid outdoorsman once spent 124 days trekking the entire Appalachian Trail. He’s named after astronaut Buzz Aldrin, but doesn’t need that extra Z to rock our world.

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Wine expert Carol Colby wants everyone

personalities p r o f i l e s

a tall blonde woman tastes the 2007 Delas merlot vin pays d’oc and makes a face.

“It makes me go like this,” she says, sticking out her tongue.

“Yes, dryer,” agrees Carol Colby, who’s conducting the night’s wine tasting at Café Caturra Coffee and Wine.

“Yeah,” the taster says. “I don’t like that.”Colby is one of Richmond’s top wine experts.

She belongs to the Society of Wine Educators and L’Ordre Mondial des Gourmets Degustateurs, which is just as fancy as it sounds.

But she’s not a snob. It’s OK if you don’t like a dry red. Colby just smiles and moves on to the ice wine, which is made from grapes that have been exposed to the cold on the vine.

“I love to teach,” she says. “I love to infect peo-ple with the passion for wine.”

As a fine-wine specialist for Republic National Distributing Co., Colby advises local restaurateurs on wine lists and pairings. To prepare for the open-ing of the newest Café Caturra in Short Pump, she sat down with chief executive Dan Brantingham

to conduct several different tastings, each with 12 to 15 wines. “We want [wine] to be approachable,” Brantingham says. “We want it to be fun.”

Colby also offers tastings for the public and teaches wine classes: you’ll find her at Mise En Place cooking school in Shockoe Slip. She meets with a local sommeliers’ group for monthly blind tastings. And did we mention she’s traveling to Provence and the Rhone Valley in France and the Piedmont region of Italy this year?

“I have a great job, right?” she says.She also teaches the staff of local restaurants

how to serve wine — an ancient ritual, she says, that shouldn’t be taken lightly. For inexperienced servers, she begins with the basics: how to take an order (don’t swap vintages without the guest’s assent), how to present the bottle (say the name aloud) and how to serve the wine. Never yank the cork, she says; gently ease it out. It should sigh like a contented woman, as the French say.

Did you know there’s even a correct way to serve a screw-top bottle? Colby demonstrates how to gently loosen the seal before bringing the bottle

to the table. She then holds the bottle still while twisting the bottom of the capsule on the bottle’s neck. The bottom separates from the top with a satisfying crack. “So you still have the ritual,” she explains. Discreet servers then slip the caps into their pockets.

Colby got her start in the restaurant business. In the mid-1980s, she moved to New York City to do couture and set design “off-off Broadway.” Colby also worked as a restaurant server and manager — “when you’re in the theater business, you’re in the restaurant business,” she says — and began to develop an interest in wine. She studied vinicul-ture and became a sommelier. Colby is pursuing her master of wine qualification, which is more theoretical and less restaurant-focused than the master sommelier program. There are only 75 fe-male masters of wine worldwide.

Colby describes herself as the “plodding, me-thodical type” when it comes to studying wine, but she waxes lyrical when describing the ritual and pleasure of drinking it. “I like to think that every grape has a spiritual home,” Colby says.

The carménère grape found its home in Chile; the pinot noir, in Oregon. In Virginia, the cabernet franc and viognier are doing well, although the efforts of local wineries vary widely, Colby says.

Sparkling wine is her particu-lar favorite. It’s not only fun, but also a fantastic food wine that uplifts almost any dish. But she doesn’t maintain an extensive wine cellar in the Church Hill home she shares with husband, Robert Branch, a restorer of his-toric properties. Colby says she’s a drinker, not a collector. Each January she purges her cellar and gives bottles to friends.

Lucky friends. After all, she says, “wine is

for sharing.”

Bottle Fed

What Carol Colby’s drinking nownicolas Feuillatte rosé, Champagne, France

Helfrich Pinot gris, alsace, France, 2007

bertani Secco ripasso, veneto, Italy, 2006

Simi Landslide vine-yard, alexander valley, California, 2005

to feel comfortable with what she calls “nature’s best food.” BY MELISSA SCOTT SINCLAIR


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bright striped cardigan by Marc by Marc Jacobs ($198) at Pink; bright orange lace bandeau by Free People ($28) at bliss at 5812; red poppy necklace in hair ($38) at anthropologie; ruby cotton boy shorts by Cosabella ($35) at Lavender & Lace; vintage red bakelite bangles ($18 and $148) at bygones; vintage metal heart ring, locket and beetle brooch ( $10, $15 and $5) at Exile.

looking glassthrough the

Lingerie that deserves a closer look.


Fashion Cues f e a t u r e

Fashion editor

Lauren Healy

art director Jeff bland

PhotograPher Scott Elmquist

ModeL

amanda Miller from Modelogic

hair styList

Oliver Porter, about Salon, Carytown

MakeuP styList

Jonye Cordova of JonyegirlFaces

1930’s peach pink kimono with embroidery ($72) at bygones; amethyst lace-trimmed silk shorts and camisole by Julianna rae ($72) at Lavender & Lace; vintage rose ring and gold shoes ($10 and $12) at Exile; 1940’s sterling cameo necklace and brass metal bracelet ($142 & $42) at Halcyon Vintage.



black silk blouse by Funktional ($62) at Need Supply Co. black lace leggings

by LNa ($115) at Pink; black lace-

trimmed boy shorts by Lindsay roscoe ($36) at raylene’s Pennyrich; black

resin heart-shaped ring and pearls

by Chanel ($355, $850 and $1485) at Saks Fifth avenue; vintage pearl cuff

($7) at Exile; black disc earring with

gold metal overlay ($27) at Pink; black

suede bootie with exotic leather trim

by Elizabeth and James ($395) at

Saks Fifth avenue.





White cotton nightgown top by Marc by Marc

Jacobs ($298) at Pink; red lace bra by Chan-

telle ($92) at raylene’s Pennyrich; red lace ruffle

shorts by Leg avenue; vintage white and gold bangles ($13 and $10)

at Exile; white rose ho-siery by The Sexy bride

Hosiery ($8) at raylene’s Pennyrich; vintage brass

bracelet and costume ruby ring ($10) at Exile; reproduction open-toe

red leather wedge by aris allen and 1940’s red glass bead necklace ($80

and $48) at bygones; white leather feather

headband by amie Cun-ningham ($24) at Need

Supply Co. and www.thiefandbandit.com.


Where to find it:Anthropologie9200 Stony Point Parkway330-3331anthropologie.com

Bliss At 58125812 1/2 Grove Ave.440-9025

Bygones2916 W. Cary St.353-1919bygonesvintage.com

exile935 W. Grace St.358-3348

hAlcyon VintAge117 N. Robinson St.358-1311facebook.com/halcyonvintage.com

lAVender And lAce lingerie306 Libbie [email protected]

need supply co.3010 W. Cary St.355-5880needsupply.comthiefandbandit.com

pAul’s plAceFine Antiques and Full Restora-tion Studio1009 Overbrook Road228-9999paulsplaceonline.com

pink 3158 W. Cary St.358-0884pinkstore.com

Raylene’s Pennyrich3016 W. Cary St.358-7313

sAks FiFth AVenue9214 Stony Point Parkway320-6960saks.com

Special thanks to….Frozen in Flight tAxidermy3119 W. Moore St.Suite b382-4737frozeninflight.com


aGEndaFeb.

Zero Stars“ShowgirlS, Teen wolveS and aSTro ZombieS”by Michael AdamsHarper Collins, $13.99

Wild Willie

Legendary singer willie nelSon smokes

up the nationaL with his reLiabLy FuLL-

throttLe Fan Fest Feb. 16. showtime is 8 p.m.,

tickets $45-$50 through ticketmaSter.com.

sip, sample and learn more about locally produced wine and the foods that go well with them, at the 2010 Virginia Wine expo, Feb. 26-28 at the Greater richmond Conven-

tion Center. details at virginiawineexpo.com.

australian Michael adams’ memoir of his year-long search for the worst film ever made is hilarious — and full of dead-on assessments. For example, “Material Girls,” the Hilary and Hayley duff vehicle, he writes, “was an affront to ev-erything right and decent in our world.” There’s plenty of gossip and Hollywood lore here too. “showgirls,” adams tells us, undid Hollywood’s highest-paid screenwriter. This book makes a great gift for your movie-hound friends who only read reviews on rottentomatoes.com. — c.b.

low Hanging

Fruit

CaT BaaB, Hilary lanGFord and deVeron TiMBerlakeC o M p i l e d B y


arts & entertainment

no singer-songwriter stirs the soul like patty Griffin, so it’s fitting that she recorded her latest album in an old nashville church. Through the years she’s tinkered with everything from bare acoustics and amped electrics to twang and hints of jazz. inspired by a recent duet with Mavis staples, her seventh album fuses blues, traditional country and a serious dose of southern-stewed gospel. Comprised of originals and covers, the disc is both humble and feisty. longtime friends emmylou Harris, shawn Colvin and Buddy Miller guest on a handful of tracks, but gospel royalty regina and ann McCrary provide the warmth and distinctive texture to the songs. Combined with Griffin’s from-the-guts wail, it’s heavenly. — h.L.

Brooklyn’s indie-soul provider, daptone records, cranks out some of the best old-school grooves you’ve probably never heard. The dap kings, who backed amy Winehouse on “Back to Black,” and high priestess of funk sharon Jones kick out seven of the 23 tracks on this robust collection of classics and rarities by need-to-know artists. Fair warning, this is brazen brass and bass that will likely inspire one to cut loose and shake it. — h.L.

Bolt Beginning“The handbook for lighT-ning STrike SurvivorS”by Michele Young-StonesHaye ayeHearT, $24

When she was 8, Michele young-stone was struck by lightning. Because she’s both a writer and one of the very few people to have experienced that particular shock, it seems only natural that she should write her first novel about lightning-strike survivors. Take Becca Burke and Buckley pitank: once a bolt reached down from the sky for each of them, but the most compelling scenes show how each character reaches out to the people in their lives. sparks fly as they make and miss those connections. — c.b.

wedding For the massesTie the knot on a budget with a seriously large wedding party Feb. 14, $25 per couple; bring your own license and prepare to be one of about 75 couples in three time slots at historic Mankin Mansion. twobecomeoneministry.com.

Heart & Soul PaTTy griffin“Downtown Church”aTo reCords

shake it “daPTone gold”

Various ArtistsdapTone

CaT BaaB, Hilary lanGFord and deVeron TiMBerlake

| 24 | February 2010 ● belle

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body & soul a d v i c e

Ask the Checkout Girladvice you can count on.

‘ ’Dear Checkout Girl,A friend of mine from college is getting married

in another state and I’m going to be a bridesmaid. I asked my boyfriend to go but now regret it. he’s not my friend’s biggest fan and he keeps making comments about how he can’t believe she tricked someone into marrying her and that he’s going to try to warn the groom before he makes a huge mis-take. I know he’s joking, but it makes me uncom-fortable. I want to go to the wedding alone now but don’t know how to uninvite him.

Lara

Dear Lara,Oh, sister, your mister sounds like the wrong

date for this shindig! Whatever problem he has with your friend, you can’t drag him to what should be one of the happiest days of her life. there’s a reason Charlie sheen didn’t put Denise Richards on the guest list at his wedding to Brooke Muel-ler: Nobody needs bad juju and dirty looks on the special day. even man sluts. If you can’t say this straight-up, I give you permission to fudge a little. tell him that you don’t want to drag him to an event he probably wouldn’t enjoy and you feel selfish for asking him to accompany you when you’ll be so busy with wedding duties. then tell him that you should take a trip together, just the two of you, with less hoopla and bad-dress wearin’ and more romance and humpin’. Learning to be careful with the truth will make you a better wife when your time comes to do the wedding march.

TCG, conscientiously

Dear Checkout Girl,A few days ago I received a fax in my work inbox.

It was a note from an oncologist, excusing one of my co-workers on certain days for chemo and ra-diation treatments. I’m certain it was meant for my supervisor, as her inbox is just above mine, but I can’t help thinking about what I read and wonder-ing what to do about it. should I reach out to my co-worker and ask if there is anything he needs? Carrying this knowledge around without acting on it is killing me!

Jayne

Dear Jayne,Lo siento, little pollo, but you’re gonna have to

sit on this egg until it’s ready to hatch. If ever. I’m sorry you’re carrying the heavy, but the truth is it’s none of your business. If your co-worker want-ed you to know his secret, he would have shared it with you. Maybe eventually he will. Perhaps not. the good news is that you can take your sympa-thy and good intentions and help people who do want it. try komenrichmond.org for information on raising money to fight breast cancer by partici-pating in Race for the Cure (there’s even a sleep In for the Cure option!) or cancer.org to contact the Richmond chapter of the American Cancer society for volunteer opportunities. You’ll feel bunches better.

TCG, altruistically

Dear Checkout Girl,My husband is a terrible driver. he wants

to drive when we go places, but we’ve had a few near collisions and people are always honking at us. he’s easily distracted by the radio or his cell phone or, honestly, sometimes he’s just daydream-ing. It drives me crazy because I’m so tense when we have to leave the house that I don’t have a good time. I’m tired of having to be the nagging wife who says “Pay attention!” all the time.

Theresa

Dear Theresa,Good God, I want to make a joke about how your

life is like an amusement park but it’s not quite as funny if every ride you take is Mr. toad’s Wild Ride! Who wants an e ticket when you’re just trying to get to ellwood’s and get your organic on? I sug-gest you take some quiet time when not freaked out over a near miss and convince him to spend a sat-urday in a defensive-driving class. If it helps (and, girl, you might need some help) driving school now comes in many fun forms, including ones that fea-ture instructors who wear bikinis or are stand-up comics, though not both, that I know of. At least not yet. Lightbulb! If you approach him lovingly and rationally, instead of in hysterics, I think he might realize how truly concerned you are. After a little reminder of how serious the task of driving is — do they still show “Red Asphalt”? — I’ll bet your rides are smooth as a monorail.

TCG, supportively

Read the Checkout Girl’s blog at thecheckoutgirl.net, and send your questions to her at [email protected].

My husband is a terrible driver. People are always honking at us.


body & soul a l t e r n a t i v e s

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Good Girl, Bad GirlHypnosis soothes the war within. BY VALLeY hAGGARD

When I returned to Richmond from Alaska when I was 23, I made the de-cision to lay off every substance and activity standing between me and cer-

tain sainthood. I spent the next decade acquiring a husband, a house, a dog, two cats, what has so far passed for a career and numerous volunteer positions.

As a good friend recently pointed out, however, I didn’t just go cold turkey; I went frozen turkey. And that turkey has started to thaw. Just over a year ago, a certain part of myself, long since fold-ed up and stashed away, has begged for resurrec-tion. Bad Valley, a hellion bent on debauchery and road trips, has since become a central character in my blog and a recurrent guest in my head.

Larry Volz is well-practiced in helping people lose weight, quit smoking, restore their self-es-teem and reach myriad other goals on the aver-age New Year’s resolution checklist. A pre-med at Radford with a doctorate in hypnosis from Bryer state University, Volz worked for nearly a decade as a magician on major cruise ships before tour-ing the college circuit with his own comedy hyp-

nosis shows, and then creating and running the American hypnosis Clinic from 2001-2006. he’s now a hypnotherapist at the Advanced Wellness Centre on Grove Avenue. I decide to ask if he can help me integrate my warring selves. Is it possible for Good Valley and Bad Valley to just get along?

Volz greets my request without judgment and for the better part of an hour asks me questions, filling several legal-pad pages with my answers, my goals, my wildest dreams. he tells me that it’s quite common to be of more than one mind and says that for this hypnosis session, we’ll use parts therapy, a technique focused on inner conflict resolution. I put on a set of headphones and lie back in the big easy chair, allowing his soothing voice to lull me into a trance that will access my subconscious. Although Volz has been known to make grown men simulate childbirth or speak in Martian in front of a packed auditorium, I remain seated, aware and in a state of deep relaxation for the next hour and a half.

Under his gentle guidance I revisit one of the deepest pits of my life (heartbreak) and one of the highest peaks (publication). Volz then directs

me to wrap myself in the energetic feeling of the mountaintop before I return to the valley. And to my shock, instead of crumpling in despair or dol-ing out forgiveness like the Dalai Lama, I zero in on my personal demon and punch the shit out of him. Again and again. It feels absolutely terrific! Of course, the Methodist Grandma aspect of my personality is very concerned, but the wild beast that I haven’t let out of the cage in so very long talks right back. And it’s not like these two parts of myself become the best of friends, but at least they begin a deeper conversation.

When I leave Volz’s office, I feel like a thousand million bucks. It’s as if I’ve glimpsed a sort of al-chemical process in which I can pull together the darkness and the light, transforming the bitter into the sweet. I thank Volz profusely and before I can even reach a pen and paper, I begin to write this story.

Larry Volz can be contacted through the Ad-vanced Wellness Centre at 3536 Grove Ave., 673-9355 or at advancedwellnessrichmond.com.

| 26 | FEBRUARY 2010 ● belle

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great taste e n t e r t a i n i n g

If you haven’t yet started to plan a celebration for Feb. 14, now’s the time. No, not a Valentine’s Day party. It just so happens that the Chi-nese year of the tiger begins on the same day, and with it a chance to celebrate the start of 2010 in a whole new way.

Unlike many American holidays that seem focused on buying and gift giving, Chinese New Year — called the Lunar New Year by people in China — is about food, family and togetherness. For a group of Indone-sian-American friends who have Chinese ancestry, celebrating the New Year is a chance to remember their family traditions, eat familiar foods that hold symbolic meaning and bond over shared memories.

Even for those of us who have no Chinese roots, it’s a great excuse to mix up a sparkling gingery cocktail, cook a noodle dish and spend time with loved ones. Isn’t that better than drug-store chocolates and sappy cards any day?

Welcome the Chinese

New year with a party featuring

authentic recipes and traditions.

bY TEss AUTrEY boshEr

Chinese New Year TradiTions

• In Chinese and other East Asian cultures, the giving of a red envelope containing cash (Hóng Bāo, in mandarin) is a common tradition during wed-dings and on holidays such as the Lunar New Year. Children will perform a ceremony in which they bow to their elders to receive the red envelopes.

• Red is the predominant color in New Year’s celebrations, as it symbolizes joy and prosperity.

• Mandarin oranges are commonly served, as they symbolize luck or fortune.

• Twice as long as spaghetti, masua or birthday noodles are symbols of longevity and are usually eaten at one’s birthday or at New Year.

• It’s traditional to thoroughly clean the house on New Year’s Eve to sweep away any bad luck and make way for good fortune.

• Children often get new clothes for the New Year celebration.

• Many families light fire-crackers on New Year’s Eve.

Year of the Tiger

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Clockwise from bottom left, Ellie basch, Kim Moore, Cris Latief, Latief’s daughter Sa-brina budianto, 6, Noni Ledford, Sidarta Tanu, and Latief’s son, andre budianto, 10, enjoy a feast they prepared at Temple and andrew basham’s house.



Recipe courtesy of Ellie Basch

IngredIentsFilling:1 pound pork or chicken, minced1 egg 1 teaspoon cornstarch salt and white pepper to taste

Neutral cooking oil, such as canola or peanut1 egg whiteone package small square wonton wrappers* sauce: ½ cup soy sauce2 tablespoons white vinegarDash shao Xing cooking vin-

egar*Pinch of sugar1 tablespoon sliced scallionssprinkling of hot-pepper flakes,

if desired

dIrectIonsMix filling ingredients together

in a medium bowl. Mix sauce in-gredients together in a small, shal-low bowl and set aside. In another small bowl, mix egg white with a teaspoon of water. With a small spoon, place about a tablespoon of filling in the middle of each won-ton wrapper. Using a pastry brush or your finger, slightly moisten one edge of the wonton with the egg white and water mixture. Fold wrapper over the filling, and seal

Ginger-rum sparkler Makes 8 cocktails

IngredIents2 cups sugar, plus ¾ cup for candied ginger1 large hand ginger, peeled and sliced in

to ⅛-inch thick rounds (about 1 cup of sliced ginger)

1 cup water2 quarts club soda, well chilled8 ounces (1 cup) chilled, fresh-squeezed

tangerine juice (from 4 or 5 tangerines)2 limes, cut into 4 wedges each, plus 1 lime

cut in to small wedges for garnish1 cup Goslings black seal or Myers rumIce cubes

dIrectIonsTo make ginger syrup, in a saucepan combine

2 cups of sugar, ginger and water and bring to a boil over high heat, stirring to dissolve sugar. reduce heat to low and simmer 10 to 15 minutes, or until reduced by half and syrupy. strain through a fine-mesh sieve held over a heat-proof bowl. You should have about two cups of syrup and one cup of ginger slices. Let cool complete-ly. You’ll need only one cup of syrup for this rec-ipe. The remainder will keep, tightly covered, in refrigerator as long as two weeks.

To candy ginger slices, preheat oven to 225 degrees. In a bowl, combine ginger slices and remaining ¾-cup sugar and toss to coat slices evenly with sugar. Arrange slices in a single layer on a rimmed baking sheet and bake about three hours, or until thoroughly dried but still chewy. remove from oven and let cool. Use im-mediately or store in an airtight container at room temperature as long as two weeks.

To make each drink, fill a tall glass with ice and then about six ounces of club soda. Add two tablespoons of ginger syrup, 2 tablespoons of tangerine juice, the juice of a quarter lime and two tablespoons of rum. stir well to combine.

Garnish each glass with a small lime wedge and a slice of candied ginger hanging over the rim, or a few ginger slices skewered on a cock-tail pick.

Chinese Fried Wontons

edges to form a triangle.When ready to fry, add enough oil to a deep

saucepan or wok to completely cover the wontons, and place the pan over medium high heat. When oil reaches about 350 degrees, add wontons to the pan, being careful not to crowd them. They’ll need to be cooked in several batches. Cook for a few minutes on each side, until well-browned and crispy. Allow to drain on a wire cooling rack or plate, and serve immediately with dipping sauce.

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Ellie basch (in black) demonstrates folding wontons to Cris Latief, Sidarta Tanu and Kim Moore.



Recipe courtesy of Cris Latief

IngredIents1 package cooked noodles* 3 beaten eggs1 cup sliced, uncooked beef, pork,

chicken or shrimpvegetable oil4 green onions, thinly sliced1 cup chopped vegetables (broccoli

or cabbage)1 tablespoon soy sauce2 tablespoons AbC sweet soy sauce*1 tablespoon fish sauce*1 tablespoon oyster sauce*1 teaspoon minced garlic½ tsp white pepper

dIrectIonsheat one tablespoon of oil

over medium heat in a large skillet or wok. Add eggs to skillet, and cook and stir until set. remove eggs from pan and set aside.

heat one tablespoon of oil over medium heat. Add garlic and cook until golden brown (about a minute), add meat and cook for two to three minutes, until just cooked through. Add scrambled eggs, and stir in the noodles.

sprinkle on all the sauces and toss to coat. Add vegeta-bles and continue cooking, turning frequently, for an-other five minutes. Garnish with green onions.

Indonesian-Chinese fried noodles

Recipe Notes

* You can find the items with an asterisk next to them at a local Asian market such as Tan-A or Far East.

• Masua or birthday noodles and cooked noodles can be found in the re-frigerated section in the back corner of Tan-A.

• If you don’t have an ice-cream maker, there are many exotic-flavored ice creams and sorbets for sale at Asian markets that would be a good substitute for the lychee ice cream.

• Extra candied ginger and sesame brittle make great party favors. Package in clear plastic treat bags and tie with red ribbon.

• Candied ginger may be too pungent by itself for some palates, but is deli-cious chopped very finely and served on top of ice cream, or as a garnish on frosted cookies and cupcakes, particularly gingerbread.

• Extra ginger syrup can be used to make outstand-ing homemade ginger ale: add 2½ tablespoons syrup or more, to taste and 8 ounces of club soda to a glass full of ice, and stir. Garnish with a lime wedge or mint sprig.

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rika Hartati (Ellie’s mother) serves up her traditional Chinese long noodle soup (recipe on next page).



IngredIents

ICE CrEAM (makes 2 quarts, requires an ice-cream maker):1 cup sugar 1 tablespoon cornstarch 3 large eggs ¼ teaspoon Chinese five-spice

powder* ⅛ teaspoon salt2 ½ cups milk 2 15-ounce cans whole pitted ly-

chees*, drained 1 ½ cups chilled heavy cream

sEsAME brITTLE:½ cup white sesame seeds½ cup black sesame seeds 2/3 cup sugar3 tablespoons mild honey⅛ teaspoon salt

Traditional Chinese long noodle soupRecipe courtesy of Ellie Basch and Rika HartatiServes 6 as a first course

IngredIents12 fresh or dried shiitake mushrooms* 4 to 6 dried wood-ear mushrooms*½ cup dried banana flowers*2 tablespoons vegetable oil6 cloves of thinly sliced garlic½ inch peeled and thinly sliced fresh gingersalt and white pepper to taste2 chicken breasts8 ounces misua or birthday noodles*6 peeled hard-boiled eggschopped scallions, cilantro or both

dIrectIonssoak the dried mushrooms and banana flowers in hot water. Let

sit for 1 to 2 hours. In a medium pot, heat the oil over low heat. sauté the garlic and ginger slices for about 1 minute, just until fragrant. Add 8 cups of water, and season with salt and white pepper. bring to a boil. reduce the heat to simmer, add the chicken breasts and simmer until the meat is cooked through, about 8 to 10 minutes. re-move the chicken breasts from the soup and let cool. Add the re-constituted mushrooms and banana flowers to the soup broth and let simmer for 30 to 45 minutes. Meanwhile, slice or pull apart the chicken breasts into long strands.

In another pot, bring three quarts of water to a boil, and add a tablespoon of oil. Add the long noodles to the water, stirring often to separate the strands. Cook for about 5 minutes, or as directed by the package. The time will vary depending on the width of the noodles. Drain noodles.

Assembly: Add noodles to a large soup bowl. scatter the chicken breasts onto the noodles. Pour the mushrooms and broth over the noodles and chicken. Garnish with 6 hard-boiled eggs. Tradition-ally, the eggs should be left whole, one per person, symbolizing fer-tility, but slicing eggs in halves or quarters is attractive as well. Add chopped scallions or cilantro as desired.

Lychee ice cream with sesame brittle

dIrectIonsFor brIttle: In a medium bowl

whisk together the sugar, corn-starch, eggs, five-spice powder and salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mix-ture, whisking constantly. Transfer custard to a pan and bring to a boil

over moderate heat, whisking con-stantly. boil custard gently, whisking, one minute. remove pan from heat and cool custard to room temperature, stirring occasionally. Cover custard with plastic wrap so that wrap touches the surface of the custard. Chill cus-tard in refrigerator until cold, at least 3 hours.

In a blender, purée lychees with 1/2 cup of cream and stir into custard with remaining cup cream. strain mixture through a fine mesh sieve and discard solids. Freeze custard in an ice-cream maker according to maker’s instructions and transfer to a storage container. Allow ice cream to freeze overnight before serving. Ice cream may be made up to one week ahead.

For brIttle: Place a large sheet of foil on a sheet pan. Toast sesame seeds in a large skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.

heat sugar, honey and salt in a 2-quart heavy saucepan over medium heat, stirring often, until golden, 4 to 5 minutes. stir in sesame seeds and remove from heat. Pour mixture onto foil, quickly spreading in to a thin sheet with a spatula (mixture will be very hot) then cool to room tempera-ture.

Carefully peel brittle off of foil and break into large chunks. Transfer to airtight container. sealed, the brittle will keep at room temperature for as long as two months.

To assemble: serve bowls of ice cream garnished with a large chunk

of sesame brittle. Extra brittle may be served on the side.

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Great taste f o o d

New weight-loss titles that don’t mention diets. by Deveron Timberlake

Pounding the books

“Cook yourself Thin Faster: Have your Cake and Eat It Too”by Lifetime Television with Lau-ren Deenvoice Publishing, $19 .99

lauren Deen is a producer for martha stewart and bobby Flay, a best-selling cookbook author, a culinary school grad and a mother of two. in this easy-to-breeze-through volume she shares real women’s weight-loss success stories, tips for cooking lighter and 75-plus recipes for dishes you’d find in restaurants, such as shrimp and grits, cashew chicken and chilaquiles mocha mousse. recipes couldn’t be easier, and the motivational stories make for that chat-with-a-girlfriend sensation that’s encouraging, colorful, inspira-tional and more fun than most light-eating cookbooks.

“The 10 Things you Need to Eat: and More Than 100 Easy and Delicious Ways to Prepare Them”by Dave Lieberman and Anahad O’ConnorWillia m morroW, $19 .99

can you guess the 10 things? beets, quinoa, avocado, berries, lentils, spinach, tomatoes, nuts, cabbage and super fish — nine seafood varieties that protect your health. you might remember chef Dave lieberman from his Food network days. now he’s a contrib-uting editor at saveur magazine and recipe consultant. For this vol-ume with new york Times reporter anahad o’connor, he’s collected healthy recipes, such as the better burger — mixed with lentils and broiled — and variations on every-day comfort-food favorites. Don’t look for color photos and coffee-table glitz here, but expect to learn a lot about nutrition and easy ways to get it into your daily diet.

“your Inner Skinny: Four Steps to Thin Forever”by Joy BauerWillia m morroW cookbooks, $16.99

you’ve probably seen nutritionist Joy bauer on nbc’s “Today show,” (not to be confused with Joy behar of “The view,” whose diet ideas might be more suspect). on televi-sion bauer introduces members of her Fit club and guides viewers through good and bad food choices. This reprint of her first diet book isn’t glamorously presented; photos are in black and white and it has the feel of a how-to-guide instead of a glossy cookbook. but she uses more real-life examples of people’s diets and strategies, and lays out step-by-step directions to release, relearn, reshape and reveal a new body and attitude. no gimmicks, no fads. menus are tailored to each day of the week, with a restaurant sur-vival guide, time-saving ideas, quick meals, simple ingredient switching ideas, and bauer’s motivational push.

one sure way to make money in the publishing business is to write a book about dieting. millions of copies of “eat less, exercise more” guides sit on most people’s bookshelves, probably gathering dust right next to the fad-diet ridiculousness of cookies-only plans, or all-meat meals, or no white foods after sundown. Whatever. The newest generation of eat-smart books

has a lot more reality — and a few high-visibility authors — to lend credence to sensibility. here are some new examples:

belle ResouRces


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The Pink PathogenWhat are we doing to our bodies?

first person

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by beTTy Joyce Nash

I drink organic milk and I eat organic chick-en. I microwave food in glass containers. The words “estrogen receptors” come eas-ily to my lips even though I’m fuzzy on the meaning. I wonder why my mom had no

friends with breast cancer and I have so many. I look for lumps in the shower when I’m not too scared, and you probably do the same.

Most of us by the time we’re 40 have worn far too much pink on behalf of ourselves, our sisters, our mothers, our grandmothers, our aunts. I hate pink even though I’ve walked, run, given and cooked on behalf of it, and found good homes for soon-to-be orphaned pets. I’ve even teetered to the toilet with the friend too stubborn for the bedpan at the endgame.

“This will be a pisser,” she’d said, and managed to sit, placing both feet on the floor. I pulled and she rose and we tried but failed to laugh as we veered, me in front holding her arms, toward the bathroom. We succeeded.

Women, and men on behalf of women, are beat-ing breasts over the data-based recommendation that the benefits don’t outweigh risks of mammog-raphy for women younger than 50. Incidentally, that echoes a 1997 conclusion by independent experts. Lobbying overturned science then, and

a screening recommendation was put in place. If politics holds sway this time, it will cost, and not only financially. The costs include extra radiation, as many deaths could be caused vs. prevented with the annual screening. It means false or over-treatment for precancerous lesions that would not turn into cancer. susan Love, the nation’s leading breast doctor, points out that mammograms miss cancers more often in younger women.

Let’s not only look for something better, but also ask more questions. I’m double-breasted, thankfully. Inside one are friends whose breast pics saved their lives for real. Inside the other are those whose doctors and nurses had to be con-vinced, such as my tenacious sister-in-law, of the lump the squeezebox missed. out of range. Up-per right-hand quadrant. 42. another was 32.

Like all overachievers I figured information of-fered protection. I became an expert at massag-ing fake breasts and identifying lumps. I even instructed my doctor, whose breast manipulations were weak, in my lay opinion. he smiled conde-scendingly so I changed doctors.

Fear sparks the outcry and clouds the risk per-ception. surely even if one life is saved … it may be yours, your daughter’s, your mother’s, your friend’s. but nobody’s saying you cannot have a

mammogram if you pay. When I was in my 30s, a persistent pain in my armpit prompted my first. I stroked a check, an accomplishment because my artist’s income left me little disposable cash.

you can have as many as you can buy. Poor women get left out, absent a government screen-ing program. but might it not be better, Love asks, to promote health care that covers everyone using evidence-based medicine? What about a middle ground where women and doctors assess risk fac-tors, and use that as a basis for reimbursement?

Whatever you do, don’t make the mistake of thinking a clean mammogram means you don’t have breast cancer. When I first heard about the new finding, I thought of it as positive. May-be women won’t delude themselves about the screening’s limits. Maybe the money saved can reduce health premiums all the way around so more people are covered. Maybe we’ll see breast exam clubs, like book clubs. Maybe researchers can target efforts toward more effective tests for young women’s breasts or map the route to cancer that chemicals take. Most radical of all, maybe women could shift anger to the 80,000 chemicals on the market, most of which remain untested for damage to breast tissue or effects on hormones.

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your

Yourvoice,

clear.

opinion,

loudand

A husband and wife who are both assassins are assigned to kill one another. She hits him with her car and tries to blow him up. He slams her against walls and shoots at her. They suddenly real-ize they love each other and make love instead.

Mr. & Mrs. Smith,a romantic action comedy

A proper “Southern belle” resists the sexual advances of her hus-band. He grabs her and carries her upstairs, against her will. The next morning she looks happy and in love.

Gone With The Wind,a classic romantic drama

A teenage girl falls in love with her classmate who is a vampire. The two become obsessed with one another. He fights the urge to kill her and instead becomes extremely protective. He even sneaks into her bedroom at night and watches her sleep. Their love story continues.

Twilight,a romantic fantasy film

Love

shouldn’t

hurtThese scenarios from popular movies seem exciting and romantic at first glance, but under the surface they have elements of domestic violence such as stalking, assault, rape, manipulation and coercion. The fic-tional characters and their love affairs can sometimes fuel misconceptions about what love should and should not be.

A healthy relationship is one that is free from physical, psychological, sexual and verbal abuse and one in which both part-ners respect each other’s boundaries, opin-ions and independence. Abusive relation-ships are exactly the opposite. Domestic violence can damage the body, mind and spirit and threaten the most important kind of love—love for oneself.

Domestic violence is a pattern of abusive behaviors used in an intimate relationship to exert power over another. It is a problem that touches all of our lives, directly and in-directly. Regardless of age, class, gender, race, religion or sexual orientation, any-one can be a victim—your family member, friend, neighbor, co-worker…even you.

Real love is empowering, not abusive. Edu-cating yourself and others on the difference between a healthy relationship and an abu-sive one and locating resources are the keys to fighting this epidemic.

Domestic violence is a community problem. Everyone knows a victim. Everyone knows an abuser. Everyone can make a difference.

D om e s t i c v io L e n c e i s a c om m u n i t y p rob L e m .

1-800-838-823824 Hour Hotline

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