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Skinny Jeans crowns a winner Celebrate locally with your valentine A makeover for your man

Casey Boilanger — baking entrepreneur

January j a n u a r y 2012 2012

• she magazine

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she magazine • january 2012

8 Skinny Jeans finale

4 Mary Ellen Anable

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ON THE COVER Casey Boilanger Photo by Carla Clark

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editor’s note

My oh my, where has the time gone? Another year down. I can look back at 2011 and feel truly blessed for another wonderful year. When I started writing this note, I got the idea to look up last year’s New Year’s issue as a way to kind of check in with myself. In it, after recapping some major milestones of 2010, I pondered what 2011 would bring. I can look back with a thrill now and instantly conjure many answers. Although the biggest and most wonderful surprise on that list won’t make his début for a few more weeks, I still count him as the most joyous part of this past year. I won’t even begin to speculate about what 2012 will send my way, but I can say with confidence, it’s going to be quite the ride. I’m also preparing for the days, weeks and months to start flying by faster than they already do, as I hear children have a tendency to cause that effect. There’s nothing like the prospect of a life-altering change to make one sit back and evaluate. Each night (OK, well almost every night; I am human after all) from the time I found out I was going to be a mother, I have thanked God for this blessing and opportunity. I’ve never felt more fortunate to have my husband by my side and for the two of us to embark on this new journey together. I’ve never felt more thankful for the love and support of our families. As I embark on the next chapter in my life, I wish you and yours continued blessings in your own. From all of us at She magazine, Happy New Year!

EDITOR Kelsey DeClue COPY EDITOR Katharine Smith GRAPHIC DESIGNER Stephanie Otte WRITERS Sukie Decker Crystal Henry Andrew Larson Megan McGriff Jennifer Willhite

photographerS Carla Clark Joe Harpring Andrew Laker Stock Images Provided by Thinkstock

January 18, 2012 She ©2012 All rights reserved. Published by The Republic.

SEND COMMENTS TO: Kelsey DeClue, The Republic 333 Second St., Columbus, IN 47201 Call 812-379-5691 or e-mail Do you have a comment about a She article or feature? E-mail Kelsey your remark or short personal story that pertains to a topic you read about and we may publish it. It’s all about keeping She your magazine. Check out past issues of She magazine at

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ADVERTISING INFORMATION: Call Cathy Klaes at 812-379-5678 or e-mail All copy and advertising in She are copyrighted and cannot be reproduced.

she magazine • january 2012

SheRegulars 30



Super Bowl Cuisine


Winter Cuisine


View from Mars




Just a Minute

A new beginning

Great sub sandwiches

Warm drinks

Planning for magic

Believe in yourself

Quick tips

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symbol of help

By always being there, Mary Ellen Anable exemplifies the mission of the Red Cross Editor’s note: Welcome to the first in a series highlighting those involved in the nonprofit community in Bartholomew County. Each month we’ll provide a new profile.

By Jennifer Willhite Photos by Joe Harpring

Frank Haven, disaster coordinator, left, Jan Gerth, office manager, and Mary Ellen Anable, executive director, discuss business around the reception desk at the Red Cross office. january 2012 • she magazine

Over the years, Mary Ellen Anable has come to value the necessity of change. As executive director for two local chapters of the American Red Cross, Anable regularly works with more than 100 volunteers in six counties: Bartholomew, Brown, Jackson, Decatur, Jennings and Scott. The Central Michigan University alumna serves as ambassador, fundraiser and overseer for the diverse programs the American Red Cross offers, including blood drives and volunteer recruitment. “Basically, I think the community knows, and our donors know, that when disasters happen, whether it is a single family fire or the 2008 flood, the American Red Cross is going to be there,” said Anable. “That’s our job, and that is what we have promised the community. And, as far as I’m concerned, that promise will not be broken.”

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Gerth chats with Sara Kuhns, who was dropping off some CPR training mannequins at the Red Cross office.

A cabinet of CPR equipment.

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When she moved to Columbus in December 1979, she never dreamed she would one day serve as director for the well-known not-forprofit organization. Planning a teaching career since she was young, Anable felt her place was in the classroom. But after 20 years of teaching, she considered taking a break from the classroom to venture down a different path. “I loved teaching, but I’d also always kind of had this wish,” she said, “that someday if I was blessed to live into old age that somehow I might have at least three opportunities to have jobs that would allow me to not only make a living but serve the community.” The key to each opportunity would be the chance to learn more about her community and its organizations and provide for her family in the process. In 1994, she became the first executive director for a local chapter of the Alzheimer’s Association. Seeing the offer as an answered prayer, Anable smiles and says, “Looking back, the organization was very brave in their choice.” Jumping in with both feet, she worked with nearly 3,000 families over the course of her 10 years with the association. Then, in 2004, she became executive director for the Bartholomew County chapter of the American Red Cross. “It’s really been a little bit selfish for me, because my wish for my life has come true,” Anable said. “And I had these wonderful opportunities again to learn more about the community and the people we serve.” Jan Gerth, office manager at the Columbus office of the American Red Cross, describes Anable as the “perfect fit for a nonprofit organization.” Admiring her energy and compassion, Gerth first met Anable in 2004 while serving as the organization’s finance director. Gerth says Anable is someone who can handle unusual situations with unusual demands without missing a beat. “I don’t always love change,” Anable said, “but I have come to appreciate change.” She associates change with loss. Whether that loss is tangible or not, she says change does signify some degree of loss. Recognizing the fast pace of our world, she says change can also be difficult in the sense no one really has the time to pause and acknowledge its ubiquitous nature.

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“I think people are hopefully becoming more and more aware of our need to love and support one another,” Anable said, “and to take care of the community. I feel very fortunate to be here and working, because I think there are other people who feel the same way.” Mark Pillar, retired Air Force major general and Delta Airlines captain, first met Anable in 2008 during a Red Cross presentation at the Columbus Rotary Club. Soon after their meeting, Pillar became a disaster volunteer. Currently serving as a Red Cross board member, he sees Anable as a very compassionate individual. “She is passionate about the Red Cross and its mission,” he said. “She is an excellent steward of donor dollars and is always looking for better ways to get things done.” As part of her position, it is ultimately Anable’s responsibility to be available 24 hours a day, seven days a week. When she became director, she was always one of the first to arrive when a disaster occurred. However, she now has several disaster volunteers who help out

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in the event the organization is dispatched. “These are the people who are willing to get up in the middle of the night when it is 10 degrees out and jump in the car and go wherever we send them,” she said. In the wake of her experiences with the Red Cross, Anable says it is her faith that keeps her going. She says she feels blessed to work with so many wonderful people. She credits her position as offering the chance to know others on “wonderful missions” like her own. “I think we all have a purpose,” she said. “Sometimes it takes us awhile. We’re a little older before we figure out what that purpose is.”

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Skinny Jeans winner has found a new life

contest Pag e 1 0

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Story and photos by Kelsey DeClue Buffy Shelton realized she’d become a spectator in her own life when, after looking through some photos from a family trip, she noticed she was nowhere to be found. “I wasn’t in any of the pictures,” Shelton said. “I was living life from behind the camera. I was physically unable to participate in so many activities.” Shelton entered the She Wants in Her Skinny Jeans contest in hopes of getting her life back. As the 2011 winner, the wife, mother and day care owner has done just that. “I’ve run a 5K (race) with my son. I’ve taken a motorcycle trip with my husband,” she said. “I’ve done so many different things. My overall quality of life is totally different.” During the contest, which spanned mid-September to mid-December, Shelton lost 37.4 pounds and 14.27 percent of her body weight. And she’s lost more since December. “Did I think I’d lose 40 pounds in this amount of time? No way. But it wasn’t just about the weight; it was a total mind, body and soul experience for me. “The other contestants would joke that when I was in a plank position during a workout that I was praying. Well, really I was. I did a lot of soul searching in this contest — thinking about what drives me, why I do what I do and where my energy source comes from. “The gym really did become my sanctuary.” During the 12-week healthy lifestyles challenge, 12 women learned proper exercise, nutrition and self-image from the staff at Tipton Lakes Athletic Club, led by fitness director Ian McGriff and manager Megan McGriff, his wife.

Buffy Shelton




2 nd Tonnie Lane

The winner was chosen based on body fat percentage lost. It was the closest finish in contest history. Runner-up Tonnie Lane lost 19.4 pounds and 14.16 percent of her body weight. In third place, Linda Robinson lost 22.6 pounds and 14.07 percent of her body weight. The contest officially ended Dec. 15 with a reception for the participants and their families at TLAC. Many of the women commented on their experiences during the challenge, congratulating each other and thanking the McGriffs for their guidance.

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3rd Linda Robinson

“I’m wearing a dress size I haven’t seen in years, and it feels so good,” Lane said. “And this has affected our whole family. We’re active together now, and that GE 8 has been reallyP Afun. ” Lane said when friends and co-workers asked her toward the end of the program if she was ready to quit her “diet,” she repeatedly told them that she was never on a diet. “It’s a whole new way of life, and I don’t miss the old way,” she said.

she magazine • january 2012


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january 2012 • she magazine

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Megan Matthews

Kristin Sanders

Lindsey Babinec

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Jennifer Carlin

Greta Hoover

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Rose Ann Dunlap

What’s next? Shelton said what she learned in the Skinny Jeans program has carried into other aspects of her life. She will be leading a healthy lifestyle program at her church, Flintwood Wesleyan. She has a personal goal to lose another 20 pounds, and she and her husband, Phil, have started exercising more together. “I also have twin boys that are in baseball and very active, so they keep me on task,” she said. “They motivate me.” Shelton said the family held a meeting to discuss what should be done with her $500 first-place prize, and it’s not going to be a new wardrobe for her. “I’ve actually already got beautiful clothes that now I can actually fit into,” she said. “We’ll get something that we can all enjoy as a family.” The 2011 She Wants in Her Skinny Jeans contest was sponsored by TLAC, Renner Motors, Lockett’s Ladies Shop, Fair Oaks Mall, Columbus Clinic of Chiropractic, Hilliard Lyons, Red Lips Boutique and Bob Poynter of Seymour.

Susie Hover

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Romance Language

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Dance to another tune this Valentine’s Day By Jennifer Willhite

Considered the most romantic day of the year, Valentine’s Day is centered on love, flowers and chocolate. Each year, the trick is finding a new, creative way to express one’s love. The story of St. Valentine and the origin of the romantic day that bears his namesake are a mystery at best; however the expected ways by which we celebrate Valentine’s Day are, well, predictable. Flowers and candy are nice. But placing a new twist on tradition can make the day something neither you nor your significant other will forget. When weather permits, a long walk under the stars can be very romantic. A wine-tasting venture to local wineries can be fun, romantic and memorable. Romantic scavenger hunts, like ones that lead your date to you at the restaurant (where you’ve made reservations, of course!) can be amusing and enjoyable. Even taking a cooking class together or planning a photo shoot with a professional photographer can be exciting. Columbus offers plenty of date options from the traditional to unique. My fare romance A charming, romantic dinner is synonymous with the most passionate day of the year. Check out downtown Columbus’ restaurants when planning that candlelight dinner for two, as many of the establishments offer a special experience catered to the holiday. Two dinner specials in addition to the regular full menu will be offered at Tre Bicchieri this Valentine’s Day. The elegant, yet relaxed, atmosphere of Tre Bicchieri offers couples an enjoyable dining experience.

january 2012 • she magazine

“We decorate the dining room to create a festive and romantic setting,” said manager Ike DeClue. Diners can also plan to indulge on Champagne cocktails or one of the restaurant’s famous homemade desserts. Reservations are recommended. For more information visit or to make a reservation, call 372-1962. Bistro 310 will offer a choice of a set fouror five-course dinner menu, including crispy salmon, roast chicken, steak and lobster. Bistro 310 has something for every palate. A range of wonderful desserts, including wild blueberry and white chocolate cheesecake and dark chocolate crème brulee, complement the diverse main courses. Couples may also enjoy live music, roses and Champagne. Reservations are recommended for the three seatings offered at 5, 7 and 9 p.m. For more information visit www.bistro310. com or call 418-8212. In the mood for something sweet? How about taking your special someone to the Taste of Chocolate? This annual fundraising event runs from 5 to 8 p.m. Feb. 10 at Fair Oaks Mall and features scrumptious chocolate desserts from more than 100 vendors, including Gramz Bakery, Piepers Gourmet Catering and Beesn-Honey Cookies. Area bands and choirs will also be performing. Tickets are $2.50 per person in advance and $3 at the door. For more information, contact Carrie Abfall at 390-8440. For a more extensive celebration plan a surprise, overnight romantic getaway that’s close to home. The Inn at Irwin Gardens is hosting a

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Valentine’s event with a range of packages available. It also features a spa, located in the former gardener’s home on the property. The beautiful setting of this historic Columbus landmark complements a romantic day for two. The inn will also offer roses, chocolates and a Champagne brunch. For additional information or to make reservations, call 376-3663, visit the website at www. or email at Let’s get physical Dancing is always a fun date option. But learning to dance with the one you love is even better. So why not sign up together for dancing lessons? Dance Street Studio is offering a $55 workshop for the Argentine tango that begins Feb. 1. The six-week workshop will explore the foundations of this sizzling, sexy type of dance from the embrace and walking technique to steps like the basico and ochos. Registration is required. Maybe full dance lessons aren’t in step with your plans. Dance Street is also hosting “An Evening of Desserts and Dancing” from 8 to 10 p.m. Feb. 17. For more information contact the studio at 373-9505 or

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january 2012 • she magazine

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Baking Power Casey Boilanger enjoying sweet success through her cookie business By Crystal Henry Photos by Carla Clark

Casey Boilanger got her degree in elementary education and banked on this straightforward path to have no forks in the road. But in life, even the most well-defined paths can have unexpected curves. Casey met her husband, Todd, in college, and although the marriage didn’t exactly change her course from elementary education, becoming Mrs. Boilanger did foreshadow a future twist. The daughter of Vicki and Rick Gardner married into the Boilanger family, whose name in French means baker. After graduating from IUPUI, Casey got a job with Head Start, and while she was working there her steady path began to curve. One day she made some cookies for her students as a surprise, but she was told that due to safety precautions she wasn’t allowed to give them to the children. Instead she gave them to her co-workers, who insisted the treats were well above average home-baked goodies. The experience set off a little spark in her, and when she left her job at Head Start in 2007, that spark grew into a flame. She told her husband that she was going to try her hand at baking, and she enlisted all the help she could get. Todd said at first he was a little apprehensive, but his wife is a dreamer and a great baker, so he had faith.

january 2012 • she magazine

“I was supportive and all for her going for it,” he said. Casey started by asking friends and family what their favorite cookie, ingredient or dessert was, and she began to experiment. She had taste-testing parties with her family where they would try every variation of every cookie she had. And while it sounds like a good, tasty time, she said it became overwhelming. What started out as each person eating an entire cookie of every flavor, dwindled into a half, then a quarter, then just a bite, then just asking what the ingredients were. “It was a lot of cookies,” she said. Then Casey got a job at a weight-loss center, and her cookie dreams were pushed to the back burner. In 2010, she resumed the business and decided to get serious. Casey’s Cookies was officially born. In September 2010, she took a job as program coordinator for Bartholomew County’s Child Abuse Prevention Council. The coordinator job allows her to bring awareness to the community about child abuse prevention through trainings, classes and Kids on the Block, a puppet program that addresses serious issues like strangers, abuse, bullying and peer pressure. She works with a group of teens who perform for local elementary school students.

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Casey and her husband, Todd, bake at The Mix.

The Republic file photos

She’s also on the Substance Abuse Council, the Healthy Families Advisory Council and the Caring Parents Run/ Walk committee. She also volunteers in the community through Columbus Young Professionals and is on the Super Celebration Committee for the Super Bowl. She said it’s a lot of meetings, but the job allows her the flexibility to pursue her cookie dreams. She started taking orders through Facebook, emails and texts. Networking and word-of-mouth through these organizations and the people she knows from growing up in Columbus really helped her cookie sales take off. Columbus resident Tammy Freeland found Casey on Facebook through some mutual friends and started ordering her iced cookies. Casey made little bridesmaid and tuxedo cookies for Freeland’s daughter’s engagement, boat and lifesaver cookies for a boat-themed party and Columbus “C” cookies for a garden tour. She said she likes supporting local businesses, and Casey seemed to be able to create anything she requested. Although she started selling through Facebook, Casey decided to expand through the Columbus Farmer’s Market. “She has the ability to sell,” Todd said. “But she doesn’t consider herself a salesperson.” Boilanger speaks to schoolchildren about child abuse through interactive puppet shows as part of her role with the Child Abuse Prevention Council.

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Casey said Todd handles the business side of things like profit margins and taxes. She focuses on recipe development and baking. “I don’t like sales,” she said. “It’s just people talking to people.” But Todd said she’s better at it than she realizes. “She could talk anyone into buying a cookie,” he said. She and Todd spent the past summer in 15 weeks of cookie crunch mode. Todd said on Wednesday and Thursday nights they would come home, exercise, then start baking until around 10 or 11 p.m. Then they’d wake up on Saturday morning around 6 a.m., load up and head to the farmers market. Over the summer Casey’s Cookies ran promotions to “name that cookie” when she invented a new flavor. One person suggested El Conquistador as a name for a cookie, and while it wasn’t the right name for that cookie, Casey said it inspired her to create a new option, the spicy chocolate pepper cookie. She also wants to create a cheese and peanut butter cookie. “She thinks anything is possible,” Todd said. They agree that she is the dreamer, and he sometimes has to bring her back to reality. But Todd said when she’s baking she can be as creative as she wants to be. And no matter how far out the idea, she always puts each creation through rigorous taste testing, looking for several opinions before adopting or rejecting any creation. Todd said his favorites vary, but for the most part the apple pie and peanut butter are at the top of his list. Casey said choosing her favorite cookie would be like asking a mother to choose her favorite child. Each one is special and unique to her. “I love them all,” she said.

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“She thinks anything is possible.” — Todd Boilanger

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Columbus teacher Shannon Royer is a devout follower of the Fireworks cookie, a red, white and blue creation with dried cranberry, dried blueberry, white chocolate chips and coconut. She discovered Casey’s Cookies one morning at the farmers market, and from that day on, she and her husband visited Casey rain or shine. “He’d drop me off, and I’d go get my cookie fix for the weekend,” Royer said. Now devoted followers like Freeland and Royer can get a fix anytime by stopping in to The Mix, one of Columbus’ newest downtown retailers. Casey bakes weekly at the coffee and music shop on Washington Street. She said she is still shocked by the success of her cookie endeavor. “I’m so humbled,” she said. “It’s my dream.” She said she’d eventually love to own her own bakery, and her ultimate goal is to have a Bobby Flay Throwdown, referring to the Food Network Show. But for now, she’s busy enough with her work through Family Services, her community involvement and the orders she fills for The Mix and those loyal Facebook fans. “Our world is very much cookies,” she said. And she wouldn’t have it any other way.

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Time for

Incredible bulk is out By Kelsey DeClue Photos by Andrew laker

Ladies, does your husband’s wardrobe leave something to be desired? Perhaps he’s stuck in the past, wearing the same jeans he sported on your first date. Maybe his idea of dressing for dinner is busting out those pristine white New Balance sneakers with a pair of pleated khakis. Worse yet, does his favorite tie pay homage to an infamous computer operating system screen saver? If so, your man is making some serious fashion faux pas, but not to worry. We decided to devote this month’s style spread to guys (and the women who dress them) looking to spice up their attire. According to experts, the biggest misconception men have when it comes to their wardrobe is sizing. The bigger-isbetter mentality can apply to your car and your dog, but it shouldn’t appear in your wardrobe. Men’s clothing doesn’t come in onesize-fits-all, and for good reason. “We’re seeing an increase in the trend of silhouettes getting trimmer in both sportswear and dress attire,” said Tom Dell, owner of longtime menswear shop Dell Brothers. “Dress shirts and pants are getting slimmer; ties are thinner. Don’t worry though, we’re not trying to sell skinny jeans to men.”

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a trim

in men’s clothing Opposite page: Sean Swegman models a Guess wool coat with removable hood atop a plaid, button-up shirt layered with a cotton V-cut graphic T-shirt, also from Guess. He sports Guess’ stitch-pocket dark wash jeans and lace-up ankle boots from Hush Puppies. All items can be found at Edinburgh Premium Outlets.

Ryan Wooley models a leather DKNY jacket layered with a long-sleeve sweater. Items available at Edinburgh Premium Outlets.

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Dell said the trim silhouette means clothes that are fit to the wearer’s body shape, simple designs, light fabrics and less bulky stitching. For example, light cotton sweaters are outselling heavy wool pullovers, and two-button, side-vented suits with flat-front slim pants are a better alternative than their doublebreasted ancestors. “Suits in general are also outselling sport coats as an option for the office, and sport coats are turning into a jacket option for, say, a nice dinner out,” Dell said. The slim-is-in trend lends itself to another popular practice — layering. According to Dena Mayes-Marietta, assistant general manager at Edinburgh Premium Outlets, layering adds dimension to a man’s wardrobe and is practical, as it allows him to adjust to whatever climate he’s in. “He can easily go from dressy to casual or vice versa,” she said. Popular colors, patterns and fabrics for men this winter season are mimicking women’s trends. “Strong colors are in,” Mayes-Marietta said. “Jewel tones are in, as they are for women, but obviously in menswear they take on an even deeper, richer shade.” Plaids, graphic elements and stitching and distressed looks are showing up in men’s casual wear. When it comes to shoes, laces are taking a back seat to the loafer look and ankle boots. With these trends, Dell warned that men shouldn’t confuse slim-fit with tight. “Guys still want to be comfortable,” he said. “What they’re wearing isn’t restricting them; it’s just taking on a sleeker, trimmer look.”

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she magazine • january 2012


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Opposite page: Swegman models a Guess inset stripe shirt layered with a cotton jacket. Items available at Edinburgh Premium Outlets. Above: Wooley models a DKNY plaid button-up shirt with distressed, straightleg jeans. Items available at Edinburgh Premium Outlets.

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Associated Press Tim Gunn helps Abby Dale shop for a new wardrobe after she lost 92 pounds.

Fewer pounds

equals newer clothes By Samantha Critchell AP Fashion Writer NEW YORK — There are people out there who really do stick to their New Year’s resolution and take off those last 10 pounds — or more. Sometimes, says fashion guru Tim Gunn, they don’t know how to show it off, or even find clothes that fit. “Once you’ve reached your goal, it’s

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time to go shopping or at least alter your old clothing. ... My mantra about ‘getting’ fashion is silhouette, proportion and fit. When they are in balance, you’ll look great in whatever you’re wearing,” he says. When women are in a transitional phase, he suggests a wrap-style top or

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“The more fabric there is, the more of you there is to look at.” dress, which basically adjusts itself to changes in your body. (It’s his must-have pick for all women, actually.) He’d also steer people toward V necklines instead of a crewneck or boatneck. V necks lead one’s eye up to the wearer’s face, he explains, which can make a flattering line. Pants often can be taken in to accommodate a smaller size because they have mostly straight seams, Gunn explains, but jackets and blazers are trickier for a tailor to fix if shoulder seams start to creep down the arm. Men especially have an issue with collars. The least flattering look? Clothes that are baggy, says Gunn, the “Project Runway” mentor and soon-to-be host of the daytime talk show “The Revolution.”

— Tim Gunn Women and men are equally prone to hiding behind too-big garments, whether they’ve stuck to their weight-loss routine or not, because they think showing their shape will draw attention to their shape, he says, but the opposite is true. “The more fabric there is, the more of you there is to look at.” As a new style consultant to Weight Watchers, Gunn guided a contest winner who lost 92 pounds through shopping for a new wardrobe. Abby Dale, of San Marcos, Texas, thought everything was too small, he says, “but she just wasn’t used to having clothes fit.” “People think they know how to hide their bodies, but they don’t know how to show them off,” he says.

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W W W . W H AT S YO U R R E A C H . O R G

Made possible by funding from the Department of Health and Human Services.

january 2012 • she magazine

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Bariatric surgery is a first step toward health

By Sukie Decker Feb. 7, 2008, marked a new beginning for me. I began my journey toward becoming half the woman I used to be; I had bariatric surgery. At my largest I weighed 318 pounds, had a 51-inch waist and my body mass index (BMI) was 51.7. I had a list of co-morbid conditions that threatened my life. At 31 years old, I was playing Russian roulette with my life. My goals with surgery were to be healthy, be happy inside and out, improve my self-esteem, be active with my family and friends, and to not look at food as the answer to stress. Two years post-op, I surpassed my goal and lost 88 percent of my excess body weight. Weight-loss surgery is considered successful when 50 percent of the excess body weight is lost and that weight loss is maintained for five years.

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she magazine • january 2012

Today, four years after my new beginning, I am happy to report that I am healthy. It hasn’t always been easy. I’ve had my ups and downs and ups again. At times I needed to restart my engine. I’ve been motivated by the support I receive at home, the support from the team at the Bariatric Center, Columbus Regional Hospital and by other patients who present themselves to the program every day. Surgery is a tool for my journey. Just like any other tool in your box, if you never pull it out, you’ll never build anything, and if you put it back in the box and quit using it, it’s likely to rust and not work any longer. Along with my new tool I gained an appreciation for cardio exercise. I walked not only for the physical benefits but the physiological benefits as well. My trips to the grocery store changed. I spent much less time in the aisles and much more time along the outer edge with the fresh produce. I learned to prepare dishes that were not only bariatric friendly, but that my family enjoyed, too. I dropped clothing sizes rapidly, and my self-esteem started rising. It wasn’t always a positive experience, though. I had a very difficult time seeing the new me when I looked in the mirror. I still saw the old me for a long time. Body image issues are very common with bariatric patients. It wasn’t until I agreed to have a family photo taken that I saw the new me. I was finally proud of myself.

My journey continues each day. A program of the Bariatric Center called “Revitalize You” is a group therapy series that encourages continued renewal and commitment to the weight-loss journey. I plan to participate in the next session of the program as a way to recommit to my new life. People often ask, “Can you eat now that you’ve had surgery?” The answer is yes. And it is because of this that my journey continues. My life has changed. My co-morbid conditions have been controlled. I play volleyball. I’ve commuted via bicycle. I took a leap on a zip line, and I enjoy meals at home with my family, eating out less often. The second question people often ask is if I would do it again. The answer is yes, but I plan on continuing this journey and improving my life with the other tools I now have. In this new year, when will you start your new beginning? Sukie Decker is the outreach coordinator at Southern Indiana Surgery and the Bariatric Center.

Four Seasons is a wonderful place to enjoy life...any way you choose! It may surprise you to know that the area’s premier senior living community offers you the widest range of pricing options including no entrance fee.

january 2012 • she magazine

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Send in the subs Creative sandwiches for the big game

Smoked turkey, Havarti, cranberry relish and spicy mustard

By Janet K. Keeler St. Petersburg Times

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Greek-style veggie

The Super Bowl is almost here, and that means it’s time to think about what to eat during the game. The sub sandwich has always been a mainstay of football food. Stop by a grocery-store deli just hours before a game and get in line to place your order. Subs are transportable and easy to eat because they don’t require utensils. Plus, each nosher can get the combination of meat, cheese and crunchies that he wants. Making subs at home allows you to put

she magazine • january 2012

Super Bowl


Roast beef and blue cheese with caramelized onions and horseradish sauce

your own flourish on the foot-long sandwich. Add fresh herbs or garlic to mayonnaise. Pile on flavorful cheeses, such as feta or Roquefort. Go beyond shredded iceberg with tender spring greens, baby spinach or peppery arugula. Pick your bread, too, from thin baguettes to soft Cuban loaves to more traditional French bread and individual rolls. Consider making one or two superlong subs and cutting them in 2- to 3-inch lengths.

Spicy shrimp with dill tartar sauce

When making subs, aim for a good ratio of fixings to bread. Nobody likes a sandwich that’s all bread or one that’s so overstuffed the filling falls out. If you want to go lighter on the meat-cheeseveggies, hollow out the bread. Save what you pick out for breadcrumbs or give to the birds. The following sub suggestions are inspired by football and fueled by classic flavor combinations.

january 2012 • she magazine

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West Coast Offense Spread on spicy mayonnaise, then add romaine leaves. Layer on avocado slices, crispy bacon and tomato. Add poached chicken if you want more protein. (It is football, after all.) Buy spicy mayonnaise or make your own by mixing mayonnaise with a chipotle pepper in adobo sauce. Start with a little — it’s quite hot — and add more as needed.

Wishbone Formation Standard turkey gets a boost from a Thanksgiving classic, cranberry sauce. Chopped romaine or red leaf lettuce is the base for smoked turkey, Havarti cheese, whole cranberry sauce and brown mustard.

Wildcat Offense This veggie sub is all about the supporting players getting the job done. On top of shredded iceberg, load the sub with sliced cucumbers (peeled or not) and tomatoes, marinated roasted red pepper strips, sliced black olives, feta cheese crumbles, a few shakes of Greek seasoning or Italian herbs and oil and vinegar.

Fair Catch

You’ll get points for this sub whether you grill or saute the shrimp. Drizzle peeled shrimp with olive oil and sprinkle with red pepper flakes and a seasoning blend such as garlic and herb. Saute or grill until pink. Do not overcook. Add fresh chopped dill to prepared tartar sauce and use a spring-greens mix for color, texture and taste. The Fair Catch is delicious warm or at room temperature.

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she magazine • january 2012

Extra Point Caramelized onions put this sandwich over the top. Lay down crisp romaine and follow it with slices of roast beef, shards of sharp blue cheese, the onions and horseradish sauce. To caramelize onions, cook them low and slow in a skillet with olive oil. To bring out the sweetness and turn them golden brown, you can’t rush them. Slice onion and cook on low for about 30 minutes. This can be done the night before.

Piling On This sub is all about brawn, and that means meat. Go Italian all the way with sopressata, capicola and prosciutto, with thick slices of provolone. You won’t need mayonnaise if you top it all with giardiniera, or marinated vegetables. Greens? That’s your choice.

january 2012 • she magazine

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The Rookie A sub fit for small appetites or small hands. You could even call this a sub slider. Use small rolls and go simple with sliced chicken breast, American cheese, an iceberg-lettuce leaf and mustard or mayonnaise, but not both. This is a sandwich for beginners.

Power Sweep A playmaker sub loaded with pastrami, Swiss cheese, coleslaw and mustard.

The Salary Cap Times are tough and fixings can be expensive. Tuna and egg salad are economical, but you can still build a winner even when you have to keep costs low. Have a bit of Parmesan in the fridge? Shred it and add to the tuna. Is that a jar of pimentos in the door? Chop and stir into egg salad. Leftover fresh herbs can be added, too, as can celery, pickles, olives and onion.

Franchise Player Every team has a player it can’t win without, and often it’s a quarterback. (See Indianapolis Colts.) We feel confident that Pepper Jack will wake up the team and your taste buds. Pair the spicy cheese with salami, pepperoni, hot peppers and yellow mustard. There will be no fourth-quarter doldrums with this hot number.

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she magazine • january 2012

What’s in a name? What you call a sandwich on a long roll might have everything to do with where you come from. Most agree this type of sandwich has Italian origins, but that’s where agreement stops. Here are some other names for the meat-laden meal. • Hero. Most commonly used in New York and reportedly coined by food writer Clementine Paddleford, who wrote in the New York Herald Tribune in the 1930s, “You have to be a hero to finish this Italian sandwich.” • Torpedo. New Jersey and New York claim this one, which comes from the roll’s shape. • Hoagie. There are lots of stories about how this name came about, but not much dispute about where. It’s a Philadelphia thing.

january 2012 • she magazine

• Poor boy. This Deep South name describes a sandwich that even a poor boy could afford. (That must have been before sliced turkey hit $8 a pound.) In New Orleans, it’s called a Po’boy and is a sandwich of fried oysters or shrimp. • Grinder. A New England term that refers to the grinding of the teeth needed to chew the big sandwich. • And the ubiquitous submarine? Its origin is disputed, but Boston, Groton, Conn. (there is a large submarine factory there), and Paterson, N.J., all claim to have something to do with naming the sandwich so favored at tailgate gatherings. — St. Petersburg Times

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By Rosemary Ponnekanti McClatchy Newspapers Hot pumpkin toddy. Hot buttered rum. Spiced latte. Mulled wine. Are you feeling toasty already? It’s the season for warming up inside with hot drinks. Hot alcoholic drinks go back a long way, of course: hot toddies crop up in Charles Dickens and Jack London; hot negus (mulled wine) in Jane Austen. The hot toddy, made of sugar, spice, citrus, alcohol and hot water, is a traditional way to cure a cold — or at least, cheer yourself up while you’re suffering. Hot buttered rum, with its mixture of creamed butter and sugar, spices, rum and hot water, is also soothing. And there’s something about frothy milk or cream that will warm up anyone. Not into milk? Try wine. Mulling wine goes back centuries with many names around Europe: think Nordic Glogg or German Gluhwein. You can buy mulling wine

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spices, but putting your own mix together is also easy: The usual ingredients are whole cloves, cinnamon sticks, whole allspice and a bit of orange peel. Wrap in a cheesecloth bag or just float them in the wine and scoop them out when you’re done. Boil the wine with sugar to taste. Need something nonalcoholic? You can mull cider, too. Or try making hot buttered rum without the rum, adding cream soda instead — you’ll get something rather like Harry Potter’s butterbeer, sweet and rich. Then there’s toddy. The story goes that this sweet, lemony alcoholic drink was brought to England by someone in the East India trading company from India, where people still make strong, distilled toddy from palm tree sap. A hot toddy’s easy enough to make — just mix a little sugar or honey, a little spice

(cinnamon or cloves), a dash of lemon juice and a shot of whisky or rum to some hot water. Finally, there’s the froth. Not all hot drinks need it — you won’t be wanting to froth mulled wine or cider — but it’s useful if you’re sprinkling spices or chocolate. The easiest way is adding whipped cream. Or you can whip your own milk or cream with a hand-held electric mixer, an espresso steamer or a whisk. For a party trick, and to cool down a piping hot drink, try what chai sellers in India do — pour a latte from one cup into another and back again and increasing the distance until you have a froth. (This might be something to practice over the sink first.) We may have a long, cold winter ahead of us — but think of it as a deliciously long time to whip up your own menu of hot frothy drinks.

she magazine • january 2012

january 2012 • she magazine

See MARCIE’S SPECIAL recipe on page 40.

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¼ pound butter, softened to room temperature ½ pound light brown sugar 1 teaspoon each of ground cinnamon and whole cloves ½ teaspoon each of ground nutmeg, cayenne, salt Spiced rum, your choice Bailey’s Irish Cream Mix all ingredients. Put 1 tablespoon of mix into 4 ounces hot water. Let melt. Add in 2-3 ounces of spiced rum. Add a dash of Bailey’s Irish Cream and float a cinnamon stick to garnish. Source: Social Bar and Grill, Tacoma, Wash.


½ ounce Rumple Minze (or other peppermint schnapps) ½ ounce Pinnacle whipped vodka Black coffee Hot chocolate Whipped cream Chocolate sprinkles Mix schnapps and vodka with equal parts black coffee and hot chocolate. Add a dollop of whipped cream. Optional: garnish with chocolate sprinkles. Source: Varsity Grill, Tacoma, Wash.


1 shot coffee liqueur 1 shot Irish cream 1½ shots hazelnut liqueur 4 cups hot coffee Cream Mix coffee and liqueur in a pot. Serve with cream.

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she magazine • january 2012

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Whole cloves Allspice Cinnamon Orange peel Lemon peel (optional) 1 bottle of wine Sugar or sweet liqueur such as Triple Sec Bourbon (optional) Create spice mix by combining whole cloves, allspice, cinnamon, orange peel and lemon peel. Boil 1 bottle of wine with 1 tablespoon of spice mix. Add sugar/sweet liqueur such as Triple Sec to taste. Add more spice mix to taste. Source: Bucks Fifth Avenue spice store, Olympia, Wash.

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812-372-7070 january 2012 • she magazine

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See Hot Pumpkin Toddy recipe on page 43.

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she magazine • january 2012


Roasted pumpkin Simple syrup Honey Hot water Whiskey Cinnamon stick (optional) Chili powder (optional) Puree equal parts of roasted pumpkin, simple syrup and honey. Mix 2 ounces of the pumpkin puree with 4 ounces hot water. Add 1½ shots of whiskey. Optional: Add cinnamon stick and dash of chili powder. Note: This will separate after sitting, so it needs stirring. Source: Social Bar and Grill, Tacoma, Wash. (Pictured on page 42.)


2 cups whipping cream 6 cups milk 1 teaspoon vanilla 1 (12 ounce) package milk or dark chocolate chips Garnish: Whipped cream Chocolate shavings Stir together the whipping cream, milk, vanilla and chocolate chips in a pot. Cover and cook on low for 2 to 2½ hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and chocolate shavings or cinnamon, as desired. Optional: Sprinkle spice mix on top such as ground cinnamon, cardamom, ginger and black pepper.


Rumple Minze or other peppermint schnapps Frangelico Cream Ice Mix equal parts schnapps and Frangelico. Splash with cream. Serve on the rocks.

january 2012 • she magazine

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Learning to avoid excess Pag e 4 6

but keep

the magic

she magazine • january 2012


By Andrew Larson Contrary to the belief of some in my household, Christmas is one of my favorite days of the year. Don’t think for a second, though, that I ever planned much for it. I’m just really glad when it arrives. My excuse for not doing much Christmas planning has always been that as a teacher, there’s just so much to do in December. It’s usually not until the last day of school for the year that my mind is really ready to handle the additional burden of Christmas preparation. Of course we got a tree in early December, and I’ve acquiesced with decorating the inside and outside of the house. And most years, I’ve done this with a smile. Actually, that’s not entirely true. Being in the Christmas spirit is something I’ve had to grow into a little bit. The thing is, I’m kind of a worrier about certain things. Right at the top of that list of things that I choose to worry about is money. Somewhere in between the years when I was a kid on the receiving end of Christmas bounty and having three kids and becoming a source of Christmas bounty, my view of Christmas turned slightly south. Over the course of an 11-year marriage, as my pinch-fist mentality about Christmas rose to the surface, a slight Christmas chasm gradually formed between Megan and me. Eventually this needed to be addressed. This year, it happened. Now, mind you, it was no blowout. It did, however, happen with some hackneyed male, quasivoice-of-reason tones. Applying logic It started with me broaching the subject of a Christmas budget. I maintained a half-truth point of

view that “I don’t care what the number is, but let’s just pick a number and stick to it.” Reasonable enough point of view, I thought, and also what I suspect is a quintessentially male one (not that this column should ever serve the purpose of pointing out male shortcomings). Here is what I learned/realized from the ensuing conversation. First, I had lost sight of that magic that happens on Christmas morning because every time she was wrapping in the basement and to some extent even when gifts were being opened (except naturally for the gifts brought by Santa), I had a mental calculator queued up. I also learned that my kids’ view of Christmas preparation is that “Mom does all of the shopping” (except for the stuff from Santa). That mind-set probably goes well beyond the shopping, though, because she’s also the one who initiates the decorations, the cards, the baking. What do I do in December? Well, I worry about finishing all of my school obligations. And we decorate a tree. And, of course, I’ll eat some cookies. What evidence is there that I am one of the key players in making Christmas happen? Very little, it turns out. Most important of all, I learned something that was a real epiphany. Megan actually saves money for Christmas throughout the year. Who knew? Not me, anyway, because I do not save for Christmas. Why should I assume that anyone else in my house did?

Meet Mr. Scrooge Of course, the holidays are stressful if you approach them knowing that you’ll start the New Year in

january 2012 • she magazine

debt. Having never been willing to do that before, I felt I had no other choice but to be a miserly, “harrumphing” naysayer who dismisses Christmas as materialistic and excessive. But now there’s another option: I can (drum roll) save money for Christmas! Given how much I like receiving presents (especially of the expensive, electronic variety,) this option makes a lot of sense. I should probably acknowledge what I feel is a very real and very frightening reality of the modernday holiday season, and it’s a big understatement: Many people do not see the holidays for what they really are. The idea that this season is meant for us to be together with family, to rest, reconnect and share time, takes a back seat to blockbuster sales. It disturbs me the extent to which overextended budgets lead to bloated Christmas bounty. I want nothing to do with that. But if Christmas giving happens in conjunction with small sacrifices throughout the year that result in savings, well then, why not? This past year, I learned a new way to naturally enhance the Christmas spirit: by saving for it. I might never demonstrate exorbitant enthusiasm for stringing lights on the shrubs. I will never again, though, have to associate all of that stuff that goes along with Christmas with the fear of a holiday hangover. It turns out that Christmas magic is just a matter of planning ahead. Andrew Larson is a teacher at New Tech High School and lives in Columbus with his wife and three boys.

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shape -up

Believe in yourself and what you can achieve By Megan McGriff

This may come out bluntly, but it really bothers me when people say they “can’t look like that” or they “can’t ever be that strong,” etc. … “can’t, can’t, can’t!” Your mind is your only limitation. When you say, “I can’t ever look like that,” you probably never will. And it’s only an excuse to keep doing what you’ve been doing. Don’t say, “I can’t run.” Instead say, “Running is difficult.” The truth is that it is a difficult thing to do, but it isn’t that you can’t ever do it. You can do anything you set your mind to. That is the power of positive thinking. Your thoughts feed your actions, and your actions feed your habits. It may not always seem like it, but every woman struggles with body images, even the smallest woman. There will always be a little more to achieve. It ranges from “I want to lose 35 pounds” to “I want to have a six pack,” and so on. Feeling comfortable in your own skin and loving your body despite its flaws will always be a work in progress, at least for me. I always try to focus on positive affirmations. I carry an “I WILL” notecard around in my purse. On my “I WILL” notecard, I have

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a list of five goals for my daily life in order to become the best version of myself. What are five goals that you wish to accomplish? Have you written them down? Do you keep them in the forefront of your mind each day? Whenever I reach into my purse and feel the card, it reminds me of the things that I have promised myself. Number one on my card is “Love myself no matter what.” If I don’t love myself, why would others love me? I would never accept rude or negative comments from strangers, so why in the world would I accept those comments from myself? Do I succeed in being positive 100 percent of the time? No way! But I never stop trying. At last month’s She Wants in Her Skinny Jeans finale party, I was overwhelmed with pride in the contestants and what they accomplished. Toward the end of the event, we gave all of the women a chance to give a small speech. There was laughter and some tears and words of gratitude, but the best thing that I noticed was that every woman was proud of herself. She may not have met her ultimate goal, but she started her journey and she

she magazine • january 2012

ended the program saying “I will.” I don’t work out to be skinny; I work out to be strong and to challenge my physical limits, my mind-set and my heart. I recently read this quote, and it hit home for me: “I love my body. It’s far from physically perfect, but it’s strong and it’s capable and it’s mine. It’s the only one I was given. ... It’s the only one I’ve got to work with and therefore I will treat it right. I will challenge it with intense exercise, nourish it with good food, and care for it with proper sleep. I will be good to my body and my mind by focusing on the weight on the bar, not the weight on the scale. “My strong curves will be the result of hard work, of real work that actually prepares me for everyday tasks like running and jumping and bending and kneeling and picking things up. ... My body is beau-

january 2012 • she magazine

tiful because of what it can do, not what it looks like. What it looks like will just be a pleasant side effect of what it can do. “‘So what can it do?’ someone may ask. ... ‘Anything I set my mind to,’ I will answer. I am strong, and I am capable of anything. That is why I love my body.’” I am my own hero. Megan McGriff is a personal trainer and manager at Tipton Lakes Athletic Club.

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Landscape logic Fuel your family’s interest in the outdoors through winter by making homemade bird feeders. Simply take a scooped-out orange or grapefruit and stuff it with a homemade bird feed mixture. For the mixture we suggest a combination of oats, sunflower seeds and crackers rolled together with peanut butter. Thread a string through the two

sides of the orange halves and then stuff the halves with the sticky mixture. Hang them from a branch or hook out of cat and rodent reach and watch the birds enjoy a homemade meal while you enjoy the leftover citrus fruit. —

Recommended reading “The Apprentice: My Life in the Kitchen,” by Jacques Pepin. $26 In this captivating memoir, the man whom Julia Child called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain. We see young Jacques as a homesick 6-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in

the hurly-burly action of his mother’s café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef, watching the world being refashioned from the other side of the kitchen door. “The Apprentice” is the poignant and sometimes funny tale of a boy’s coming of age. Beyond that, it is the story of America’s culinary awakening and the transformation of food from an afterthought to a national preoccupation.. — Viewpoint Books

Healthy habits It’s easy to feel down in the dumps this time of year, however it’s important to know the difference between some winter blues and the onset of depression. Some symptoms of depression include: • Exhaustion and fatigue. • Muscle and joint pain. • Sleep problems. • Loss of appetite and weight.

• Feelings of worthlessness. • Trouble making decisions. • Loss of interest in activities you used to enjoy. If you have any of these feelings and they persist, contact your health care professional. —

Beauty bits Dry, cracked feet are never sexy or comfortable. Try this at-home remedy on a cold winter’s night: • Soak feet for 5 minutes in a warm foot bath made with 1 cup milk and 5 cups warm water. • Create a homemade foot scrub by putting 4 tablespoons salt or sugar in ½ cup oil. • Massage the homemade foot scrub in a circular motion into bottoms of feet. Pag e 5 0

• Scrub bottoms of feet with a pumice stone. Rinse and dry feet. • Before you go to bed that night rub a salicylic acid anti-acne pad over the dry areas of feet. • Apply a super-rich moisturizer like cocoa butter or even Vaseline to the feet and sleep in socks. Wake up to smoother, healthier feet. — she magazine • january 2012

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she magazine • january 2012

January 2012 - She Magazine  

Women's Magazine

January 2012 - She Magazine  

Women's Magazine