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The all–new 2010 RX has been specifically designed around your life in California, where you’ll find that the available Dynamic Radar Cruise Control* can be very helpful in maintaining a safe driving distance between you and those drivers who still refuse to use a hands–free device.

Vehicle shown with optional equipment.

ISSUE NO.2 2009

in this issue


Explore London’s coolest retro hot spots; plan an unforgettable escape to exotic Mustique.


Chef Jacques PĂŠpin shares his kitchen shortcuts; learn what makes a red wine red.

happens when TV moves beyond the TV; ďŹ dgeting 17 What may be good for kids with ADHD; Facebook is for grown-ups.


Ten ways to wake up beautiful; bold colors that make everything pop, from brooms to bookcases.

to network more effectively; go digital with old 29 How photos and movies; help your kids get out of debt.

Enjoying your issue of Mine: My Magazine, My Way? Tell your friends! They can visit  to pick their favorite titles from among Time, Golf, Food & Wine, Travel+Leisure, Sports Illustrated, Money, InStyle and Real Simple and we’ll send a custom publication made just for them. Best of all, it’s free! !$ #   "   Š2009 Time Inc. All rights reserved. Reproduction in whole or in part without written permission is prohibited. Time, Sports Illustrated, Money, InStyle and Real Simple are registered trademarks of Time Inc. Golf is a registered trademark of TI Golf Holdings, Inc. Food & Wine and Travel+Leisure are registered trademarks of American Express.

An available Navigation System†with real–time traffic information becomes very important when there’s a one–day–only sale on knock–off celebrity gowns.         


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London Goes Retro





insider | food  !"The shelves at      , in Covent Garden (1 Russell


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St.; 44-20/7240-3314; uk), are ďŹ lled with crystal dishes of handmade confections and glass jars brimming with British sweets, from humbugs to giant gobstoppers. A 1950’s feel reigns, thanks to the decorative antique tins (for sale), a sound track of jaunty jazz, and packets of sweets labeled RATIONS. # (35 Connaught St.; 44-20/7706-2770;, near Hyde Park, sells handmade chocolates in whimsical forms, such as medallions made from casts of antique coins. $%$The resurrected

, in Notting Hill (2 Farmer St.; 44-20/7727-7528; dinner for two $100), which ďŹ rst opened in 1939, draws families and fashionable types alike for upmarket beer-battered ďŹ sh and chips. An original wooden specials board listing dishes of yore, such as mushy peas and shandy, pays tribute to the previous incarnation. %" %At &' ()*

  (28 Rathbone Place; 44-20/7636-8228; cocktails for two $20), a louche basement bar in Fitzrovia, a stylishly retro crowd downs gin ďŹ zzes and channels the spirit of prewar Bright Young Things. The DJ’s get the crowd swinging to big-band hits. Light-footed Londoners are also stepping into the !&  (350 Brockley Rd.; 44-20/8692-5130; for the swing and rock ’n’ roll nights—and to lounge amid the original scarlet 1957 interior, all velvet draperies, ocked wallpaper, chandeliers, and oversize Chinese lanterns. +Unashamedly basic   (110–112 Columbia Rd.; 44-20/7729-5657; is keeping the British teahouse alive. Open only on Sundays (as well as Saturdays during the high season), the shop sells tea and ginger beer—no coffee!—and a selection of fairy cakes, Victoria sponges, and other treats. Vintage tea caddies, teapots, and china are for sale. For more glamour, head to the "  ,  (Aldwych; 44-20/7759-4083; hilton., which has reintroduced its afternoon Tango Tea in the sumptuous Palm Court; guests can relive 1920’s elegance and take to the oor, accompanied by a ďŹ ve-piece band. —SUSAN WELSH AND ALISON TYLER 


t+l journal | island


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Mustique Magic                              +    



of Mustique. The blues were playing, the crowd began to swell, and the concrete dance oor was pulsing. It was the 30th anniversary of what is arguably the most famous beach bar in the Caribbean, as well as the 60th birthday of its proprietor, islander Basil Charles, the unofďŹ cial mayor of Mustique and a caftan-clad perpetual party machine, who called this, the penultimate event in a week of nonstop festivities—and the latest in three decades of them—his “best fĂŞte yet.â€? Early in the evening, the cocktail crowd mingled in Charles’s open-sided, metal-roofed Balinese pavilions set on rocks beside a pier jutting into Britannia Bay. They were longtime denizens of Mustique, a mixed bag of Europeans and North and South Americans, many of them old enough to have partied there often before, almost all of them wealthy enough to own or rent one of the 100 homes on this tiny LAND


chunk of volcanic rock smack in the middle of the islandnation chain called St. Vincent and the Grenadines. Once the most private of private islands—where you had to be known and preapproved even to be allowed to y into the mini-airport (it helped to be royal, too)—Mustique has evolved into the same thing only different, an apparently classless, postcolonial, eco-friendly place that’s open to all. Most of the houses are available to rent, at a wide range of prices. (See the Guide, page 64.) “It’s hard not to like this island,â€? says Noel Charles, a close friend but no relation to Basil, who was at the party with his wife, Cynthia Lennon (once married to John Lennon, and mother of Julian Lennon). Scottish baron Colin Tennant originally created the island enclave as a private playpen for pals like Queen Elizabeth’s sister, Princess


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‘They wanted the bar              !"  #$      %&  Margaret; her husband, Lord Snowdon (a.k.a. Anthony Armstrong-Jones); and other swells. Mustique is now run by something resembling a cooperative corporation, owned by shareholding homeowners, that controls almost every aspect of life on the tiny island. And tiny is an understatement. Mustique is a mere three and a half miles square, gently sprinkled with villas ranging from two-bedroom, breeze-ďŹ lled hideaways created 40 years ago by stage-set designer Oliver Messel to extravagantly tricked-out, spanking-new airconditioned dream palaces that could easily pass as boutique Ăźber-luxury hotels. There are only two hotels, however: the 17-room Cotton House and the ďŹ ve-room Firey Mustique. Besides that, there are three restaurants, a handful of shops, nine beaches, and a eet of golf carts, the only means of guest transportation. There’s no golf, but there are tennis courts, horses, hiking, diving, and snorkeling. The villa owners are a rareďŹ ed group, currently including Mick Jagger and Tommy HilďŹ ger, and the island also attracts high-proďŹ le renters like BeyoncĂŠ and Jennifer Lopez. But the real appeal of the place isn’t its celebrity pedigree, it’s the pure, unadulterated escape it represents—the timeless, private-island calm that prevails. There are no visible power, telephone, or water lines—all are underground—and houses can’t rise above the tree line. There are excellent roads, adequate electricity and water, and most of, if not all, the comforts of an aristocrat’s home. Tennant bought the island in the late 50’s, and in 1968, his Mustique Company entered into an agreement with St. Vincent to preserve the island’s character and ecology by, among other things, limiting development to 114 houses. A small building boom followed, and the Messel houses that resulted are among the island’s most appealing rentals. By the mid 1970’s, Mustique had become a Robinson Crusoe–style fantasy island for Tennant’s chic friends, a place where daily

beach picnics featured skinny-dipping, champagne, and caviar and lobster served by liveried butlers on silver and ďŹ ne china. But Tennant was better with parties than he was with money—he sold everything, from Cotton House to family heirlooms, to subsidize the island—and in 1976 Mustique was dead in the water. “He was the greatest dreamer but he hated accounting,â€? Basil Charles says. Tennant ďŹ nally sold a controlling interest to Hans Neumann, a Venezuelan homeowner, and his inuence waned. In 1979, Neumann turned management over to Brian Alexander, son of World War II hero Field Marshal Harold Alexander, who sold more houses, stabilized the island’s economy, and began to move Mustique out of its neo-feudal period, even as the culture remained, as he puts it, a “benevolent paternalism.â€? Under Alexander, for example, the Mustique Company built homes for the island’s Vincentian workers in a little village beside Britannia Bay, as well as bunkhouses for construction workers who’d previously lived on building sites. The villas—most but not all of which are available for rent—are Mustique’s principal lure. My wife and I stayed in Blue Waters, one of the ďŹ rst Messel houses, and one of the least expensive on the island. It turned out to be a charming, if faded, architectural gem, with sweeping views from the back terrace over the swimming pool and Endeavor Bay to the islands of Canouan and Bequia beyond. Stone steps lead to a bay where a reef is literally an arm’s length away—it became our favorite swimming hole. Many visitors rent larger villas, like Princess Margaret’s Les Jolies Eaux, with its chintz fabrics, mini-Versailles gardens, private beach, and framed, autographed photograph of Margaret Thatcher; or the 10-bedroom Yemanja, which


t+l journal | island


working here since the early 70’s, ďŹ rst as a bartender at Cotton House, then as the island’s assistant manager. Tennant was notoriously difďŹ cult, but somehow Charles got along with him, and when Tennant sold the Mustique Company in 1976, he proposed they become partners in a bar and gave Charles a quarter share. Some years later, backed by several homeowners, Charles bought Tennant out and eventually did the same with most of his later partners as well. Before that, though, “I became Public Enemy No. 1,â€? Charles says. “They wanted the bar to become a private club. I said, ‘What about the local people?’ People wouldn’t come for barbecue because their gardeners were here. I said, ‘Your gardener would take a bullet for you.’ â€? And in the meantime, he became successful enough to buy two houses and become a Mustique shareholder, too. “I still give them hell,â€? Charles says. He fought to upgrade the workers’ village and, recently, the company’s ferry, which he found totally inadequate. “They live in an unreal world,â€? he fumes of those who oppose the upgrades. “They don’t live here. “Look,â€? Charles says, “nothing is perfect; the workers need a little bit more.â€? Still, he loves this place. “People ask me where I’m from and I say, ‘I don’t know where heaven is, but I live just next door.’ â€?  Michael Gross’s latest book, Rogues’ Gallery: The Secret History of the Moguls and the Money That Made the Metropolitan Museum, will be published in May by Broadway Books.

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overlooks two bays and has sprawling gardens surrounding two boulder-fringed pools and a waterfall. The islandâ&#x20AC;&#x2122;s main hotelâ&#x20AC;&#x201D;originally conceived as a guesthouse for homeownersâ&#x20AC;&#x201D;has evolved over the years into a stand-alone destination. The Cotton House is now a full-service property with a pool, a historic windmill, two restaurants, and a spa. Though its beach (the same one as is beneath Blue Waters) is rocky, a pier provides access to deeper water, and there is swimming and snorkeling right offshore, and a vast array of marine life, including ďŹ elds of sea urchins. We even saw a baby electric ray. The Mustique Company runs it all, generating and selling power and water (from its own desalinization plant, which augments the cisterns at every house), and collecting a percentage from rentals and the equivalent of taxes, which nets proďŹ ts of about $2â&#x20AC;&#x201C;$3 million per year that are then reinvested in the island. It does some things very wellâ&#x20AC;&#x201D;in particular, it upholds the integrity of Tennantâ&#x20AC;&#x2122;s original vision of an island deďŹ ned by exclusivity and reďŹ nement, which now passes as eco-friendliness. All building plans must be approved by a board of shareholders. The company owns the south side of the island, and for the present, at least, vows to maintain it as a greenbelt. And a few years ago, the shareholders decided to take 10 of the legal building lots off the market. Still, the true soul of Mustique is not to be found in the homes of the rich. Rather, it resides in the vicinity of Basilâ&#x20AC;&#x2122;s Bar and in the story of its owner, a Vincentian who was awarded an Order of the British Empire in 2005. Charles has been

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          Jacques PĂŠpin More Fast Food My Way.      

pan-seared skirt steak with anchovies and lime



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skillet apple charlotte

excerpted from jacques pÊpin more fast food my way by jacques pÊpin; copyright Š 2008 by jacques pÊpin; reprinted by permission of houghton mifflin harcourt company. all rights reserved. food stylist: heidi johannsen; prop stylist: jessica romm

master cook


  Mashed potatoes.


wine Aromatic Loire Valley red: 2005

! "     #  $     4 servings


For this delicious, mustardy chicken, I split the chicken and cut between the leg and shoulder joints to halve the cooking time.

4 servings

One 4-pound chicken

Charles Joguet Chinon CuvĂŠe Terroir.


     4 servings

A classic apple charlotte has a crust of buttered bread slices ďŹ lled with caramelized apples. In this quick version, apple wedges are sautĂŠed with honey and maple syrup, topped with buttered toast and turned out of the pan like a tarte Tatin. 3 Granny Smith apples (about 1Âť pounds)â&#x20AC;&#x201D;peeled, cored and cut into sixths 2 tablespoons pure maple syrup 1 tablespoon honey

My mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic. This is my sped-up version.

4 large garlic cloves, minced

3 tablespoons unsalted butter

2 tablespoons Dijon mustard

4 slices of white sandwich bread,

Four 6-ounce skirt steaks

1 teaspoon Tabasco

Sour cream for serving

1 teaspoon herbes de Provence

1. Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, 7 minutes. 2. Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form a round the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate. 3. In a heatproof bowl, melt the apricot preserves in a microwave oven for 30 seconds. Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.

1 tablespoon fresh lime juice, plus lime wedges for serving Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil One 2-ounce can anchovy ďŹ llets packed in oil, drained and minced 2 scallions, minced 1 large garlic clove, minced Âź cup water 1. Rub the steaks with the lime juice and

salt and pepper. Let stand for 10 minutes. 2. In a skillet, heat the olive oil. Add the steaks and cook over moderately high heat, turning once, until medium-rare, 4 minutes; transfer to plates and keep warm. 3. Add the anchovies, scallions and garlic to the skillet and cook over moderate heat, stirring, 30 seconds. Add the water and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lime wedges. wine Bright, citrusy California rosĂŠ: 2006 Folie Ă Deux MĂŠnage Ă  Trois RosĂŠ.


through Step 2 and refrigerated overnight.

2 tablespoons dry white wine 2 tablespoons extra-virgin olive oil 1 tablespoon soy sauce

Âť teaspoon salt 1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to ďŹ&#x201A;atten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. 2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture. 3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

crusts removed 1 teaspoon sugar 3 tablespoons apricot preserves

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photograph: tom hopkins

  The chicken can be prepared





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Vehicle shown with optional equipment.

Since we can’t expect Los Angeles to fix every single pothole near Beverly Hills, we engineered a rear double–wishbone suspension to make your ride as smooth as possible.


To see the other ways you helped shape the 2010 RX, visit NEW RX.

Vehicle shown with optional equipment. *Dynamic Radar Cruise Control is designed to assist the driver and is not a substitute for safe and attentive driving practices. Please see your Owner’s er’s Manual for important NavTraffi T ffi c is ddesignedd to instructions and cautions. †The Navigation System is designed to assist in locating an address or point of interest. XM NavTraffi c ® and XM NavWeather™ require a monthly service fee. XM N provide real-time traffi c or alternative routes of travel. XM NavWeather is designed to provide real-time weather and forecasting information in your general vicinity and along your route of travel. Discrepancies may be encountered between the system and your actual location. Road system and weather changes may affect the accuracy of the information provided. Rely on your common sense to decide whether to follow a specifi ed route. Detailed coverage not available in every city or roadway. Periodic Navigation updates available at an additional cost. Please see your Navigation System Owner’s Manual for further details. ©2009 Lexus.


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