EAT YOUR COLORS- Valentines Day

H. Luiz Presents…

EAT YOUR COLORS February 2024 Travel Tips

H.Luiz Style

The Seafood

BOIL + Tower

Valentines

DAY

Jack Brown William Dorsey Swann

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DRAG Pioneers: William Dorsey Swann and Jack Brown

12 Valentines Day: What does Valentines Day Mean for You Today?

14 Pork Belly or Bacon: And Do You really Know the Difference between the Two?

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Aircrarft Boarding: There are Still Issues with Boarding Planes On-Time

25 SIP YOUR COLORS: White Wine Sangria

28 A Seafood Spectacular: Combine the Ease of Seafood Boil with the WOW Factor of a Tower

32 #HLuizStyle How A Style Grew from Travel

a letter from the editor H. LUIZ MARTINEZ

Happy Valentines’ Day EYC Readers!!

Can you believe it’s February already?

Time is just flying by in 2024.

Speaking of flying, be sure to checkout Travel Tips where I reveal my number 1 Golden Rule. Plus, find out how you can help expedite the boarding process.

Currently it’s still a catastrophic mess.

Oh My Goodness! When I combined the ease of a Seafood Boil with the starpower of a Seafood Tower, it just blew my mind- find out how easy it is!

Find out how to make my White Wine Sangria in #SipYour Colors to pair with the tastiest Surf n’ Turf.

Honoring Black History Month, meet the amazing William Dorsey Swann… or is it Jack Brown? Anyway, I’ll explain all about the confusion starting early on page 7, but they are both Drag Pioneersyes, drag as early as the 1900s!

GET IN HERE!

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In my Black History Profile, I want to tell you about

William Dorsey Swann the 1 Self-Identified Queen of Drag st

but this fabulous picture is not of Swann, it’s actually Jack Brown.

William Dorsey Swann (March 1860 – c. December 23, 1925) was an American LGBT activist. An African-American born into slavery, Swann was the 1st person in America to lead a queer resistance group. William Dorsey Swann is also documented as the first self-identified QUEEN of Drag.

Swann would host Drag Balls and was extremely well-known throughout Washington DC for hosting drag parties and having them raided by the police. Swann's gatherings were men (who were formerly enslaved) who gathered to dance in all their silk, satin and feathery finery. This group of "former slaves and rebel drag queens" was known as the "House of Swann".

Because these events were secretive, invitations were often quietly made at places like the YMCA. Swann was arrested in police raids numerous times, including in the first documented case of an arrest for female impersonation in the United States on April 12, 1888 during his 30 birthday celebration. According to The Washington Post, he was "arrayed in a gorgeous dress of cream-colored satin". After police raided the birthday celebration, Swann was "bursting with rage" as he stood up to one of the arresting officers and declared, "You is no gentleman” and what started his early activism for LGBTQ rights.

In 1896, Swann was convicted of "keeping a disorderly house", a euphemism for running a brothel and was sentenced to 10 months in jail.

After his sentencing, he requested a pardon from President Grover Cleveland, but it was denied.

William Dorsey Swann was the first American on record who pursued legal and political action to defend the LGBTQ community's right to gather.

There are no known photos of the famous !st Drag Queen, however there are many pictures of “Jack Brown” depicted as being William Dorsey Swann.

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Then Who’s Jack Brown, the Queen in ALL the Photos?

Jack brown was another prominent black drag artist of the early 1900s.

He was an in-demand performance artist and was 1/2 of the duo Gregory and Brown with his dance partner Charles Gregory.

Brown and Gregory were credited with introducing the cakewalk dance craze to Paris in 1902. The cakewalk dance was becoming huge across US and Europe- also becoming popular within the underground black queer community.

William Dorsey Swann, who has hosted the first drag balls in Washington DC also featured cakewalk dances performed by men in drag years later Jack brown and Charles Gregory would introduce the cakewalk to Parisians.

Gregory and Brown were so celebrated in France, that the dance would be memorialized on trendy postcards of the day as well as on a rare film that was shot in 1902 by filmmaker Louis Lumière. That film remains the oldest known video of drag performers.

In 1913, Brown traveled to Moscow for a second time to participate in an ill-fated five-month tour. He returned to America briefly, however at the start of the World War I, left again for London, where he spent the next few years touring.

Brown married a Scottish woman, Vera MacFarlane, in 1917 and returned to France by 1919, after which there is no further record of him.

We salute Jack Brown and William Dorsey Swann as Pioneers and Performance Artists and we applaud that the Art-form of Drag has deep roots in American History.

*We like to thank Channing Gerard Joseph, Trav of Queerency, Jack’d and of course William Dorsey Swann and Jack Brown for keep this legacy alive.

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Jack Brown and Charles Gregory

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Chicken “Any Noodle” Soup 1 or 2 chicken breasts (1 feeds 4-5 people, 2 feeds 5-8 people) •

2 onions (any variety, I use either Spanish onion or white)

•

3 to 4 carrots (or use a bag of shredded carrots)

•

2 to 3 celery stalks (remove the leaves and use for garnish)

•

1 cup frozen peas

•

1 parsnip

•

1 turnip

•

4-6 garlic cloves to taste

•

olive oil

•

1 bunch parsley or cilantro (not both)

•

1 bunch dill

•

1 or 2 dry bay leaves

•

powdered cumin and/or coriander to taste

•

1 pound “Any” short pasta (or substitute 2 cups of rice)

•

whole lime or lemon

•

4 cups (32 ounces) chicken stock or broth

DIRECTIONS Fill a pot with salted water and drop in your chicken breast(s). Throw in a couple of garlic cloves and the juice of half of lime or lemon.

Then throw the half in the pot of water (saving the other half for later.) Bring to a boil for about 15 minutes. Remove and set aside- you’re halfway done already.

Grab another large pot and add olive oil to coat the bottom. Let the oil heat up and add the mirepoix of diced onions, carrots, and celery (remove the delicious celery leaves for a pretty

garnish later.) Sauté the mirepoix for at least 5 minutes on medium flame. Then add your diced turnip and parsnip for another 5 minutes.

Dice your garlic cloves and add that to the potsauté another 2 minutes.

Add your chicken broth and dry bay leaves.

Bring to a boil (10 minutes).

Shred or dice your chicken breast and add it to the pot. Squeeze in the juice of the other half of lime or lemon- salt and pepper to taste. Bring up to boil then add 2 cups of salted water. Add 2 cups of pasta / pastina or 2 cups of rice if you want to make Chicken and Rice instead. The pasta you’ll add will absorb a lot of the chicken stock. Add powdered cumin and / or coriander to taste. I use 2 tablespoons of each. Bring to boil for another 10 minutes. Lower the heat, cover the pot and simmer for another 10-15 minutes. Just before serving, remove your bay leaves and add the frozen peas, fresh herbs of dill and parsley or cilantro. Stir for about a minute or so.

To serve, I use a slotted spoon to bring the hearty ingredients to a bowl or cup. Then I ladle the broth to cover the delicious ingredients. This method ensures that every one served receives the same delicious ingredients to stock ratio. My family will point out if someone else received more ingredients than them jajaja.

Garnish with the reserved celery leaves (ooh they’re so pretty) and sometimes I sprinkle over some red pepper flakes. A drizzle of extra virgin olive oil on top is optional.

Valentine’s Day February 14th- that’s the date we’re supposed to show our colleagues just how much our significant other loves us. Whoever receives the prettiest roses or whoever purchases the largest bouquet at the office- WINS. Extra oohs & ahhs if there’s a box of chocolates on the side in a heart-shaped box.

I recall a situation where a colleague received 3 dozen roses from her husband. She had the beautiful flowers tucked behind the door, on the floor near her filing cabinets. I entered her office to ask her something or another and barely saw the flowers. I picked up one of the vases to put them in view and she hollered- leave it. Now I don’t remember if I just looked at her quizzically or maybe I asked her if she’s okay or something to that effect. What I do remember is that she said- it doesn’t mean anything.

How are you going to send 3 dozen roses at work but at home there’s no romance, no intimacy, no joy?

I just looked at her, “Ehhhh… I’ll come back later.”

That’s what Valentine’s Day has become. It’s no longer about sparking romance or sharing an intimate, private moment with the person you’re in-love with. It’s more about whoever purchases / receives the grandest gift is the one that loves the most- a competition really. It’s like what Christmas has become with all those gifts.

Romance is an experience- that’s the real gift. Not a public display of copious amounts of flowers on February 14th.

Please don’t misunderstand. I am no way saying to not give or receive flowers at work if that’s your thing. I don’t need every florist in town upset with me. What I am suggesting is that you do not wait for a specific date to be romantic. Expensive flowers and boxes of chocolates are not the only ways to show love or to spark romance.

On one of my LIVE social media feeds, someone asked me if I can do a “romantic dish” the next time I go live. I understood the question but I was puzzled. I read the request for like a minute before answering.

“Can all the dishes you’ve seen on this platform, may be considered romantic meals?” -H.Luiz Of course, I try to be romantic all the time, especially with my cooking but I really thought that was the message I was already sending through my live feeds. Creating meals could be special- any day or time of the year.

I explained that romance isn’t really about the food anyway, not actually.

Of course, I try to present meals to My Love in this most beautiful way I know how but it’s the care that I put into it that makes it special. It’s the special touches that may make it romantic. Put on some music, light some candles, reminisce about a special moment that you’ve shared. It’s about the ambiance, the setting, the mood that you’re creating with the food.

My #Hashtag Chicken Pot Pie can be a romantic meal. It’s comfort food but it still special and can lend itself to be romantic. The point is, romance is an experience and not necessarily a tangible thing like food set on a plate or flowers sent to work. That’s the real message I try to convey.

Happy Valentine’s Day and I hope you have Romantic Days on many days.

What’s the

Difference Between

Pork Pork Belly Belly & & Bacon?

Bacon?

Pork belly (where bacon comes from) is the fatty portion of meat- cut from the belly of the pig. It’s often sold in big slabs, making its prep far different from sliced bacon we buy at the market.

Pork belly is quite popular in cuisines found all over the world. You can cook pork belly in many ways- deep fried, air-fried, baked, steamed, braised or grilled. I have even had pork belly prepared in a pressure cooker.

However you do it, pork belly is fallapart tender and will melt in your mouth when cooked properly. Just be careful not to overcook it and cause the muscle and fat to seize up and turn a can’t-chew rubbery consistency.

You’ve seen me use my braised pork-belly in many of my dishes. I even eat my pork belly, sliced thin and prepared in the oven to use as bacon.

I know, I know- it’s so confusing, right?

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So then, what is bacon?

And how do we get it? What are the different ways it’s prepared?

The bacon we most often encounter in the U.S. is streaky pork bacon, which is cut from the pork belly- the fleshy underside of the pig.

This streaky bacon, sometimes known as side bacon, features layers of fat alternating with layers of muscle that run parallel to the skin of the pig (the rind).

Bacon can also be sourced from the back, collar, shoulder, and jowls.

In the U.S., pork bacon is commonly salt-cured or brined. Oftentimes, the bacon featured most prominently at the grocery store contains unhealthy compounds like nitrates and nitrites for color and extended shelf-life. Bacon without these compounds are often carried by some grocery stores, but they can be more difficult to find and of course, more expensive.

The International Agency for Research on Cancer (IARC) classified cigarettes and processed meat (meat transformed through salting, curing, fermentation and smoking to enhance flavor or improve preservation, such as salami, ham, bacon and pepperoni) as a “Group One carcinogen”. [yikes!]

So Yes- bacon is technically pork belly, but pork belly isn’t necessarily bacon.

And that’s the reason why I eat thin slices of pork belly as my bacon- I do not want to consume the nitrates and carcinogens. Although I love cured and smoked bacon (thanks mom, culture and society for that), I can do without the extra cancer risks.

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“What really slows down the boarding or deplaning process is simply just the time it takes for passengers to store (or retrieve) their carry-on luggage.”

-H.Luiz

I’ve been traveling, practically my entire life, starting with my family from around the age 4. Now at 54 (watch your mouth now), I’ve been flying for over 50 years. And over those years, I’ve picked up about a few (hundred) things, tips, tricks and travel hacks.

What I have learned most, working within the travel industry as a Consultant, is that the average person just wants a great experience when they travel. My hope is that this magazine and my social media content, brings people closer to the great experience they’re looking for- with positive vibes always.

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AIRCRAFT BOARDING IS STILL A MAJOR CATASTROPHE Travelers have little choice but to accept the chaos and frustrations of the airplane boarding process. But some travelers are part of the problem.

The process may be long and tiring, but almost everyone is boarding when it’s not their turn.

Studies on how to speed up the boarding process have captured the attention of airlines for years. From self-scans to boarding apps, systems may be in place to improved the security of boarding, but not much for expediting the process. The issue is a human error- behavioral, if you will.

The culprit that slows down the boarding process is the time it takes for passengers to store their luggage.

Now don’t get me wrong, I always bring a carryon with me because I cannot lose my luggage to missed flights, monster conveyer belts and/or would-be thieves or the time it takes to retrieve checked luggage (about an extra 30-40 minutes on a good day) in general. But I can store my bag and get in my seat within 10 seconds of boarding. That’s experiencw- 30 years of flying under my (seat) belt. Ha! Back in 2008 when airlines started charging hefty fees for stowing your

luggage, (compensating for rising fuel costs), a lot more passengers started opting for carry-ons. Now it’s taking forever to load planes.

One of my biggest pet-peeves when flying is when passengers, who may have seats at the rear of the aircraft, start loading the overhead bins in the front to make it easier for them to deplane… but what about those passengers who actually have seats in the front?

Where are they supposed to stow their luggage- in the back? Now those passengers are walking towards the back of the aircraft, making it difficult for the rest of us to get off the plane.

So why are the flight attendants allowing this bad behavior? Well, technically, the overhead bins are shared spaces. You pay for an airline seat and the under-the-seat smaller storage space in front of your seat- but that’s it. Sometimes, the attendants may say something (or another passenger like me may) but technically they can’t force any passenger to move their luggage and stow it near them. And lots of passengers know this fact.

Airlines have a vested interest in speeding up the boarding process because they don’t make money when the aircraft is sitting on the tarmac between flights. They make money when it’s flying- obviously. Quicker turnaround times on the ground, means that an aircraft can fly more flights in a given day and bring in more revenue for the airline.

Quicker turnaround times on the ground, means that an aircraft can fly more flights in a given day and bring in more revenue for the airline. These boarding delays cause, not just loss of valuable time, but loss of revenue for airlines every day.

When I think of it, it’s cheaper for an airline to cancel or delay a flight (they have our money already) and they’ll save on fuel costs if they cancel or delay flights

And I haven’t even begun to really discuss my other pet peeve- the crowds of people trying to board the plane before they’re group is called.

I have elite status with most airlines because of my business, how much I spend on travel and my loyalty to the programs I am in- but in a sense, I’m paying (or being gifted) for those programs so that I can get to my seat expeditiouslyand I still have to fight the crowds and wait for them to follow boarding procedures to have the flight leave on time.

And then there’s the airlines themselves, which have introduced increasingly stratified boarding processes- as many as eight or 10 distinct groups, to prioritize high spenders or frequent travelers, which is often at odds with what experiments have shown is the fastest way to board a plane.

Most airlines have a 20 to 30 minute buffer built in their flights (that’s why you may hear- “we’re actually landing a few minutes early” or “we’re going to try to get you to (destination) ahead of schedule” for travel delays due to air quality conditions. Now they have to factor in to that time-buffer, to include boarding conditions too. Ughhhhh!

Airlines have started to implement new ways to try to eliminate slow-boarding.

Some have used simulated methods such as VR and consulted with strategists, mathematicians, organizers and other professionals to help solve the issue.

Some methods just look so extreme, but has it come to this? And if it these methods work, shouldn’t we accept it for the sake of being on time?

Steffen, an astrophysicist at the University of Nevada, devised a method through real-life simulations that could be four to 10 times more efficient than current processes at major airlines. The Steffen Method calls for boarding in groups sorted by every other row, starting from the back of the plane, in order to reduce logjams in the aisle as people store their luggage in overhead bins.

However, if you have paid for an upgraded seat, they’re usually up in the front, so how is that going to work? Airlines would have to change their awards and loyalty programs as well if they implement this method.

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Last October in 2023, United Airlines launched a new boarding system that organizes economy class passengers in a new order: Travelers seated next to the window board first, followed by those assigned to a middle seat, and finally passengers in aisle seats.

United claims that this process, dubbed “WILMA” (which stands for window, middle, aisle), saves them an average of two minutes per flight.

To most people, two minutes is a quick scroll through Instagram while waiting in line, but to an airline, two minutes multiplied by hundreds of flights per day can really add up.

But what if you’re traveling with your friends and/ or family? You would book your tickets to sit with each-other, but you have to board at different times? And this is for economy class passengers only on United? Sounds like we’re punishing those that have less money for travel- with this new method.

Since the 1970s, Southwest Airlines had an open seating-plan, 1st come 1st serve unassigned seating plan.

They didn’t believe in priority and class structures. That philosophy has made Southwest one of the most efficient airlines with the fastest turnaround times- about 10 minutes.

This allowed for lower ticket prices.

In 2007, they restructured as well.

Now, Southwest Airlines assigns letter and number combos that are now purchased and printed on boarding passes. Today you would line up in group and number order at the Gate. This change still makes Southwest Airlines, one of the most efficient in the industry, turning around a plane in about 20 minutes.

Studies show this method, still speeds boarding times up, making Southwest Airlines a leader in efficiency for the past 50 years.

Ultimately, one of the biggest issues standing in the way of faster boarding are the airlines themselves. In an attempt to increase profits, airlines offer early boarding for those who purchase business and first class seats, as well as priority boarding for frequent fliers and credit card holders. All of which interfere with the careful calculations of the quicker methods, when it comes to boarding. The carry-on luggage is the biggest time-consumer.

Atmosphere Research Group analyst Henry Harteveldt says that passengers without carry-on luggage that needs to be stored overhead will always be the fastest to board. More passengers without full-size carry-ons equals faster boarding.

Airlines could sway the number of quick-boarding passengers in their favor, if they started charging for full-size carry-ons. But Henry also notes that for this to work, airlines need to improve their track record with lost checked luggage.

Airlines are often hesitant to eliminate priority boarding because it’s a perk that can increase brand loyalty among their biggest spenders. Using the “WILMA” method (boarding by every other row to reduce traffic jams in the aisle) also runs the risk of splitting up families. Charging for full-size carry-ons wouldn’t sit well with many travelers.

Especially for those of us who only travel with our carry-ons. The very reason why I travel with a carry-on is so that I don’t have to wait another 30 to 40 minutes for that conveyor belt.

Until efficient airline boarding equally benefits both the airline and the travelers, we’re likely to be analyzing this a while longer.

And on the subject of boarding and carry-on luggage, if folks knew how to properly pack, their carry-ons wouldn’t be so heavy. The problem with the boarding delays may start from homes. Some folks can’t lift their own bags past their knees- this contributes to the delays since they need assistance stowing their luggage in the overhead bins.

Flight attendants try to help. But they can’t help everybody because then they’ll have to ask others to step to the side to get to those in need. Then they’re all in the way, creating more jams. I help those near me as much as I can to expedite the process, but It would be great if some didn’t pack what feels like boulders. Simply put- some passengers just overpack their bags.

Still in all, I feel like bringing a carry-on is still the only way to fly.

When you stop checking your luggage and start travelling with just a carryon bag, your travel life is going to dramatically change. The first thing you’ll do is avoid the possibility of losing your baggage and you’ll have all of your belongings with you. And in almost all cases, you’ll be able to have a smaller bag for extra stuff like toiletries and goodies. They sometimes call this 2nd smaller bag, your personal item. This will be your favorite travel companion.

Keep in mind that the term personal item may vary in definition, depending on the airline. The item may be a small backpack, a purse, a laptop bag or other small bag. As long as it fits underneath the seat in front of you is the common rule- but not always. Some airlines have strict size guidelines so you should refer to their websites for their regulation(s).

“Only travel by carry-on” may be easy for me to say- I get that. I’m a man that shaves his head bald and have no need for washing and styling hair products. I don’t use curling or flat irons nor do I need room in may luggage for makeup kits. I get it- but we all can travel lighter than we actually do.

I’ve learned over the years what to bring and what not to bring in my carry-on. As a stylish guys who attends lots of on-camera events, parties, conferences and tours for the last 25 years- I used to bring at least 3 blazers and a pair of matching shoes for each blazer. On vacations, I would bring clothes that I did not wear because most days, I usually wore just swim trunks and flip-flops by the pool or beach. But that was way back then. I’ve learned to downsize and still look/feel great while away on vacation.

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It is such good practice to travel in style. I never understood it when some of my friends would say: I like to be comfortable when I travel. Then they arrive with a sloppy T-shirt, pajama bottoms and socks with sandals. Is this the impression you really want to give?

You never know who you’re going to meet on a plane or airport. It could be your next business/ work opportunity, a chance meeting with your would-be soul mate or perhaps a convo with your potential BFF. Trust me when I say, no one is going to give me perks, upgrades and freebies on a flight or at a hotel, much less opportunities if I show up with a sloppy look.

I tend to meet a lot of folks on planes and airports and most times, I end up working with them too.

And yes- you can be comfortable with a pair of clean sneakers, an unlined blazer and a pair of jeans, khakis or joggers. There’s a practicality in dressing that way as well. If you wear comfy shoes or a pair of clean sneakers and a neutral, tailored blazer, you can use them again and again to create different looks during your travels. Also, it’s less clothes that you have to pack. What you wear with these pieces can change your whole look. A dress shirt or a crisp tee; jeans, khakis or joggers; a blazer; footwear and maybe a couple of hats- all will give you lots of options. I am able to pack 10-days into just one carry-on bag this way. It’s all about creating multiple outfits with a few pieces.

Actually, the “H. Luiz Style” was born out of my travels- around 25 years ago.

The trend picked up within the design community. Years later, I started seeing brands designing athletic suits (unlined blazers and slim joggers) in their collections. Now I’m not saying designers started this look because of me. I’m stating that they caught up with the ease and comfort of this style and made it available for everyone. In fact, designers like Paisley & Gray, HAAGAR, On Cloud and others have sent me pieces to utilize and promote.

However, I still like to pick-out my own outfits/ looks from pieces right out of my closet. I like the polished look while giving me the flexibility it takes to grab my camera or phone and create videos. It’s a sharp look for a night/ day out on the town and I can even take off the jacket and workout at a gym.

Surf n’ Turf, Mar y Tierra or Land & Sea

whatever you call it, it’s DELISH!

#SipYourColors I’d like to make a white wine Sangria for this delicious Seafood Tower. You might as well make a delicious cocktail to accompany it.

Because of the raspberries, the white wine turns a blush color. The addition of sparkling water gives it a crisp effervescence that when paired with meals, turns it into a festive party. *drink responsibly

Here is the recipe video for my White Wine Sangria. Use the fruits that you like to eat, freshest is best and try to use what’s in season. I add seltzer (sparkling water) to make the cocktail a little lighter. Enjoy!

@ChefChrisValdes Chef Chris Valdes on YouTube

chefchrisvaldes.com

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Make a Seafood Tower for Valentines Day There’s nothing more delicious than a seafood boil or broil. And there’s not much more beautiful and impressive-looking than a seafood platter or tower.

I decided to combine all of these things, after all a seafood tower is just some cooked seafood (steamed, boiled or broiled and sometimes placed on ice with raw oysters)- piled high on some tiered plates.

They are very popular with crowds that will gladly pay through the nose for some delicious seafood. I wanted to make seafood for two and thought that a tower may be too much, but then I thought- I’m the CEO of my kitchen and I can tailor the amount of food for me and My Boo. Most seafood towers do not include sausage, chorizo, corn or meat(s) like seafood boils/ broils do, but again- I run my kitchen. I knew that I wanted to add some avocado mash too.

I decided to do a test-run so that I can make it for Valentine’s Day or for any romantic occasion, really. So I referred to my seafood boil video recipe and chose just what we wanted to eat. Crab Legs, Lobster Tail and Shrimp made the cut but black mussels, andouille sausage and potatoes did not.

Knowing that I was going to use white bowls to contain the foods in the tower, I made sure first that they were going to fit inside the tower. Thank goodness that I did check because my first set of little bowls were too large to fit the tower. I had to switch them to smaller bowls- I made sure that the foods would still fit this change of size.

The crab was undoubtedly going to have to be placed on the top tier because their legs would be reaching for the sky. I knew that I would place the shrimp on the bottom tier- cocktail shrimp style with my citrus and herb garlic aioli. The chorizo would also be in the bottom tier (grilled separately to perfection) and the saffron rice and avocado mash would sit out of the tower.

All that planning and prep and I have even started cooking yet!

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My Ingredients • • • • • • •

Lobster Tail Crabs legs (1 and a half) Shrimps- peeled and deveined, Tails on Chorizo Sausage Corn on the Cob, sliced in half rounds Edamame in the pods Avocados for a vibrant mash

Boiling Broth Ingredients • • • • • • • • • •

Olive Oil- about ¼ cup Chicken Stock- 2 cups 1 Red or Yellow Onion- sliced in half, skin on Half of a Lemon, juice squeezed in and placed in the pan 1 Lime, sliced in half, juice squeezed in and placed in the pan Half an orange, juice squeezed in and placed in the pan Half a Head of Garlic sliced and dropped in, skin on Red Pepper Flakes- 1 tablespoon Kosher Salt- about 2 Tablespoons Coriander and/or Cumin- about 2 tablespoons

Ingredients for Later • • • •

Butter- 1 full stick added, after Stock boils Chicken Stock- ½ to 1 cup more if needed Green Onions (Scallion) added at the end Parsley and/or Cilntro sprinkled on at the end (optional) *I also made a quick saffron jasmine rice

Seafood Boil Preparations Preparing a Seafood Boil is one of the easiest things to do. That’s why good quality ingredients are so important. The trick is to not overcook your food.

Place all your broth ingredients into a wide pan. I find a large wide pan works better than a deep pot for my seafood & crab boils. When the broth comes to a full boil, drop in your stick of butter (I used vegan butter because it was all I had at the time.)

Add your sausage (I used Chorizo) and your cut up ears of corn next. Then I place my raw lobster claws, crab legs and shrimp into the stock. Here’s where I start to gauge if I should add more stock to the pot for the edamame.

Using raw ingredients or fully cooked ones will determine how long the seafood boil will take to cook. If the shellfish are fully cooked, then place them in your broth at the last 3 minutes to warm through.

My ingredients took about 35-40 minutes to cook. Drain the liquid (save as seafood stock) and get ready to assemble your tower.

You don’t have to go out and buy one of those huge fancy towers that holds ice. Those towers usually hold enough seafood for 6 to 8 people anyway. I used my 2-tier stand and it was quite perfect. My tower(s) can hold ice, but that’s really used if you’re having a chilled seafood tower, usually including oysters and chilled shrimp. You can even use a couple of cake stands or a cake stand inside a bowl and create a tower that way if you like.

I used white bowls to hold my ingredients on the tower. I place the crab legs and lobster tails on top and the shrimp and chorizo on the bottom along with some half rounds of citrus. This worked out quite well and whatever didn’t fit in the tower (my avocado mash, saffron rice, edamame and a few lime wedges), I just placed them in their bowls on the table in front of the tower.

Now Seafood Towers (and Boils/ Broils) can be messy. Just be sure to cover that table well, serve a cocktail or have some beer. Don’t forget the music!

I have some packing tips and tricks that I’m sure can help. These tips will give you the ease of packing your carry-on luggage, expediting your boarding process and allowing you the time to enjoy your next travel adventure- while looking stylish and fresh.

THE GOLDEN RULE If I had to pick just one tip, one golden rule, that I live by when packing for a trip, it would be: the clothes I wear to a destination are the same ones that I wear going back home.

This tip frees up valuable space in your carry-on and leaves room for other must-have items. Usually, when one arrives at a destination, they change clothes anyway.

An added bonus to the Golden Rule would be to wear your bulkiest items as your inflight travel clothes- including your blazer, sweater and footwear.

Items that can be incorporated throughout your travel stay- say like a great blazer or great pair of shoes are an extra bonus that will help lighten your travel loads too.

Lastly, checkout times for hotels and resorts are pretty early. Why waste space in your luggage and why waste an entire outfit if you are to leave by 11am anyway? Wear your same outfit (change your undergarments of course) for your travel back home. So instead of packing for a 5-day stay, you’ll be packing for just a 3 to 4 day stay instead.

DRESS FOR SUCCESS

BRING EXTRA

Dress for activities that you’ll be engaging in. If you're spending most days in a spa, by the pool or on a beach, do not pack lots of day clothes.

Instead, bring an extra bathing suit or two. If you are not planning to work-out, do not bring your gym attire. Also, if your nights are going to involve nightlife, conferences and/ or fancy dinners- limit yourself to a blazer or two. The one you’re wearing on the plane can serve as one and maybe pack an extra. Dress them up or down to fit the occasions.

I always bring extra underwear- if I go away for 5 days, I’m bringing at least 10 pairs. Taking 2 to 3 showers a day while away is quite common. You’re taking showers after your workouts, after your chlorinated or salt-water swims, before your events and dinners plus before sensual play and before you go to bed. Trust me, you need lots of underwear, way more than you may believe.

H.Luiz Style I usually wear an athletic-cut suit with sneakers (the same pair I may use for the gym) and what I would pack is a pair of shoes, a few T-shirts, 2 dress shirts, jeans, khakis, couple of track pants, some black tank tops (if I’m feeling really fit) and lots of accessories like pocket-squares, hats and caps. I’d also bring a small travel bag as my “personal item”.

I can mix and match all of these clothes and accessories and create about 8 looks, while packing just 3 outfits. I’ll use 1 blazer (the one I’m travelling with) or 2 for all the looks.

1 Blazer / Multiple Looks #HLuizStyle

Meditative Art and Positive Vibes by H.Luiz Martinez

Meditative Art, Art Therapy, Mindful Art or simply just Doodling has been around since forever- they're found in caves for goodness sakes. Don't let anyone tell you any different. Create fun, easy patterns and create beautiful designs- I call them tableaus.

Inside, I'll tell you how I got started (40+ years ago) and how you too can benefit from creating your own tableaus. I even show you how you can make one-of-a-kind gifts with your artwork.

Over 40 years ago, I used to doodle on everything I can get my hands on. It wasn't until I started doodling on my homemade book covers (I started with brown paper bags but graduated to white kraft paper) that people really started to notice my artwork.

*available exclusively on AMAZON

#EatYourColors

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