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Vehicle shown with optional equipment.

When redesigning the all–new 2010 RX, we were thinking of a certain person living in Los Angeles who enjoys listening to public radio in the car and who goes by the name of Roger YU.

ISSUE NO.4 2009

in this issue

5 11

Experience la dolce vita in northern Italy; from hiking trails to long stretches of beach, Costa Rica caters to everyone. The best vegetarian cooking just in time for your growing garden; learn to make the most of the entire ďŹ sh.

to prepare for a pandemic; Mad Money host Jim 17 How Cramer talks stocks, the recession and Jon Stewart. and trends to get you looking gorgeous this summer; feel 23 Tips refreshed with the perfect iced coffee from your own kitchen. opportunities and risks for investors; cost-cutting 29 Global gadgets; explaining the price of your smartphone.

Enjoying your issue of Mine: My Magazine, My Way? Tell your friends! They can visit  to pick their favorite titles from Time, Golf, Food & Wine, Travel+Leisure, Sports Illustrated, Money, InStyle or 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.

The RX offers a voice–command system that has the capability to understand exactly how you speak, even if you occasionally end your sentences with “dude.” Vehicle shown with optional equipment.


t+l t+ljournal journal| |driving driving

Italy in Bloom








La Mortola, the 49-acre gardens just three miles west of Ventimiglia on the FrenchItalian border, my ďŹ rst stop while touring some of the region’s most beautiful public gardens. Imagine having the time, the energy, the means, and the taste to design what is a horticultural paradise spilling right down to the Mediterranean. Thomas Hanbury, a wealthy Englishman who made his money in China trading in silk, tea, and cotton, created this place with the

help of his botanist brother Daniel in 1867, and it’s now known as both La Mortola and the Hanbury Botanical Gardens. Hanbury ďŹ rst saw the crumbling Palazzo Orengo on holiday; it was located on a perfect site and offered an ideal climate. While this was an important attraction for him, I am convinced it was the incredible views of the sea and mountains that clinched the deal and led him to buy the stunning pink palazzo and surrounding


journal | driving t+lt+l journal | driving land for his dream garden. Like his fellow Brit, the Scotsman Neil McEarchern, who planted the botanical gardens at Villa Taranto, on Lake Maggiore 87 years later, Hanbury had a vision. He wanted a landscaped garden that would bring together native ora with as many exotic plants as he could ďŹ nd. He collected a variety of roses, wisteria, and salvia. Other beautiful features are the cycads and succulents, a cypress walk that stretches the entire width of the garden, and enormous oaks and pines. Sculptures from various periods surprise you in unexpected corners, adding immeasurably to the enchantment of the garden. After Hanbury’s death, his daughter-in-law Lady Hanbury took an equally strong interest in preserving the garden and eventually, in 1960, left it to the Italian government. Since 1986 it has been under the care of the University of Genoa. One strongly feels the presence of

Thomas Hanbury throughout, as well as his love and curiosity for the natural world. For a few hours I was transported into a simpler 19th-century life, where strolling in a beautiful garden was an understandable passion. My friend Charlotte Temple and I could have reached our next destination, Bellagio, in an efďŹ cient 21st-century way, following the strong commands of the GPS and taking the highway from Genoa north to Como. But we didn’t. Instead, we were thrilled by what we discovered serendipitously. The serpentine state road follows extraordinarily beautiful cascading streams in the National Park of the Maritime Alps, which dominates the northwest corner of Piedmont. By taking the longer route—which dipped briey back into France—we were introduced to Limone Piemonte, a



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delightful little town. The Col de Tenda pass separates the Maritime Alps from the Ligurian Alps not far from Cuneo, where we stopped for lunch at the Osteria della Chiocciola to enjoy the zuppa di verdure and the house-made ravioli. BELLAGIO HAS BEEN A DESTINATION FOR GARDEN LOVERS SINCE

the time of Pliny. From the lakeside Piazza Mazzini, we arranged to have a water taxi take us to the three gardens we particularly wanted to see. Arriving at the villas by water was a special treat, as that is the way visitors traveled in centuries past, and it is by far the most dramatic. The owners and drivers of Bellagio Water Taxis, Luca Venini and his Australian wife, Jennine, ferried us to the three pearls of Lake Como: Villa Melzi, Villa del Balbianello, and Villa Carlotta, all in one afternoon. Luca, a native of Bellagio, ďŹ lled us in on the local history and the current gossip, and showed us places on the lake that were of particular interest to nature lovers. Our guide at the Villa Melzi was the charming Daniela Vaninetti. She was there punctually to meet us, complete with wellies, tattoos, and a diamond-studded smile. She showed us enormous 19th-century redwoods, white pines, red oaks, and water-craving swamp cypresses from North America. In May the garden is aglow with azaleas and rhododendrons. A Moorish pavilion placed right at the water’s edge,


a well-manicured allĂŠe of pollarded sycamore trees, and a delightful Japanese water garden are among the attractions. Unlike Villa Melzi, the complex of Balbianello, the next place we visited, is owned and maintained by the Fondo Ambiente Italiano—the Italian National Trust. The peninsula on which we ďŹ nd the estate juts dramatically into Lake Como and has views of three different shores. In addition to the gardens, a magniďŹ cent 18thcentury loggia, which has columns delicately laced with well-tended garlands of ďŹ cus, is open to the public. Originally commissioned by Cardinal Angelo Maria Durini at the end of the 18th century, the gardens of Balbianello have been modiďŹ ed by subsequent owners and reect French, English, and Italian inuences—all quite typical of the pleasure gardens of this period. Built around 1690, Villa Carlotta was once known as the Villa Clerici, but was renamed in 1843 for Princess Carlotta of the Netherlands when she received the home as a wedding present. Before Carlotta and her husband, Prince George of Saxe-Meiningen, added to the garden, previous owner Gian Battista Sommariva left his mark. He’d bought the estate in the early 1800’s and embellished it extensively,

t+l journal | driving adding statuary, a stone tower, and thousands of plants to the already extensive collection of shrubs and trees, perhaps in competition with his political rival Francesco Melzi d’Eril, the owner of Villa Melzi, across the lake. In the summer months, one is drawn to the woodland dell dotted with blue hydrangeas behind the villa that Carlotta and her husband expanded. Also, you can stroll, as guests once must have done, in what appears to be a stunning rain forest complete with numerous collections of exotica—ferns, giant magnolias, bananas, and orchids—that had become a passion among horticulturists of the period. We ate dinner at the Villa d’Este hotel, where we had rombo (turbot), splendidly prepared and so fresh that the delicate avor of the ďŹ sh came through as it often doesn’t. What a pleasure to be in this restaurant, overlooking the impeccably manicured formal gardens of the hotel. THE NEXT DAY WE LEFT COMO AND DROVE TO LAKE

Maggiore to see the Borromean Islands, and in particular the Isola Bella, perhaps the ďŹ nest example of 17th-century Italian Baroque garden art. When seen from the town of Stresa, the island looks like a giant ship: the Borromean Palace at the stern balancing the 10-terraced garden at the bow of the island. Milanese architect Giovanni Angelo Crivelli is credited with the original design of the palace and the grounds that were shaped into a step pyramid, decorated with

turf, pebbles, shells, and ornate mosaics. One reaches the gardens by passing through the palace and six lavishly decorated grottoes. Punctuated by immense cone-shaped evergreens at each corner, the parterres in the Garden of Love prepare the guests for the extravaganza of the water theater that towers over the island garden. The theater is richly decorated with niches, fountains, and hanging plants. A spectacular collection of sculpture adds to the delight of the place, symbolizing the rivers and lakes of Italy, the four seasons, and the Borrome family’s power. Statues are dramatically silhouetted against the sky and the elaborate Italianate balustrades and fountains. WE ENDED THE TRIP AT THE PALAZZO VILLA DURAZZO

Pallavicini, just outside Genoa in the suburb of Pegli. The park has beautiful trees and shrubs, in particular the camellias, which date back to the garden’s inception in 1840. Soon after, set designer Michele Canzio whimsically created for his patron Alessandro Ignazio Pallavicini a “drama in three acts,� in which the garden visitor, the “hero,� treks through the Triumphal Arch, passes through “hell,� represented by the dark grotto, and ends at “Paradise Regained,� in the brilliant sunshine. And indeed it was.  Mary Tonetti Dorra writes for the New York Times, Gourmet, and Elle Decor.



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photographs: jen jen siska siska (house), (house), courtesy courtesy of of ubuntu ubuntu (yoga, (yoga, lawrence); lawrence); food food stylist: stylist: anne anne disrude; disrude; prop prop stylist: stylist: shelly shelly coon coon photographs:



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carrot macaroni and cheese           

 %    active: 30 min; total: 1 hr 20 min 4 servings the good news The silky carrot puree

mixed with the cheddar here is a terriďŹ c source of vitamin A and helps reduce the amount of fat in the recipe. ž pound carrots, peeled and thinly sliced Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler Salt 3 cups penne rigate (9 ounces) 3 ounces sharp cheddar cheese, shredded (1Âť cups) 1 tablespoon chopped tarragon Freshly ground white pepper 1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and Âź cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard

the zest. Transfer the carrots and any liquid to a blender and puree until very smooth. 2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. 3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper. 4. Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving. one serving 370 cal, 8 gm fat, 4.5 gm sat fat, 58 gm carb, 4 gm ďŹ ber. wine Round, silky Chardonnay: 2007 C. Donatiello Russian River Valley.

 &    active: 25 min; total: 45 min 4 servings the good news Chef Jeremy Fox com-

bines two antioxidant-packed vegetablesâ&#x20AC;&#x201D; broccoli and red peppersâ&#x20AC;&#x201D;in this hearty, Spanish-inspired salad studded with pine nuts and golden raisins. 4 red bell peppers 1 tablespoon pine nuts 1 tablespoon golden raisins 2 teaspoons sherry vinegar 1 tablespoon ďŹ nely shredded mint leaves Salt and freshly ground pepper 2 cups broccoli ďŹ&#x201A;orets in ž-inch pieces (from 1 bunch) 1 tablespoon extra-virgin olive oil 1. Preheat the oven to 450°. Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.



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2. Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes. In a microwave-safe bowl, combine the raisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump. Let cool, then drain the raisins. 3. Peel, seed and core the peppers, then cut into thin strips. Return the peppers to the bowl, stir in the mint and season with salt and pepper. 4. In a saucepan ďŹ tted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl. Add the olive oil and the remaining 1 teaspoon of vinegar and toss. Stir in the raisins and nuts and season with salt and pepper. 5. Spread the peppers on a platter and top with the broccoli salad; serve right away. serve with Crusty bread. one serving 95 cal, 5 gm fat, 0.7 gm sat fat, 11 gm carb, 3.6 gm ďŹ ber.


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active: 25 min; total: 1 hr 25 min 4 servings the good news Eating quinoa is a great

way for vegetarians to get protein. Jeremy tosses nutty-tasting quinoa with crunchy shaved vegetables for a refreshing salad loaded with vitamins and minerals. 8 large red radishes or 1 large watermelon radish 1 small black radish 1 medium carrot, peeled

2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool. 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper. Serve the quinoa in bowls, topped with the vegetables. one serving 250 cal, 10 gm fat, 1 gm sat fat, 37 gm carb, 5 gm ďŹ ber. wine Bright, citrus-packed Sauvignon Blanc: 2008 Palliser Estate.

1 medium fennel bulb, cored 1 cup quinoa, preferably red, rinsed

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2½ cups water

active: 25 min; total: 2 hr 25 min

Finely grated zest of 2 lemons

4 servings

Juice of 1 lemon

the good news This delicate broth is full

2 tablespoons vegetable oil Salt and freshly ground pepper 1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.

of vitamin C, thanks to the pea pods Jeremy simmers. (Snow peas are just as delicious and easier to ďŹ nd.) He tops the consommĂŠ with shards of white chocolate because he likes the way it brings out the peasâ&#x20AC;&#x2122; sweetness while adding only a little fat.

photographs: courtesy of ubuntu (fox, ubuntu) photographs: courtesy of ubuntu (fox, ubuntu)

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1 pint strawberries, quartered ½ teaspoon ďŹ nely grated lemon zest 1 teaspoon aged balsamic vinegar 4 tiny tarragon sprigs 1. In a bowl, whisk 1½ tablespoons of the sugar with ½ tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until ďŹ rm, whisking the mixture every 30 minutes, about 3 hours. 2. In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into ďŹ&#x201A;uďŹ&#x20AC;y crystals and spoon over the strawberries. Garnish with the tarragon and serve. one serving 97 cal, 1.5 gm fat, 0.8 gm sat fat, 20 gm carb, 2.2 gm ďŹ ber.

strawberries with buttermilk ice and balsamic vinegar %  &  "  ! " ' ( ) 

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total: 15 min 4 servings the good news The yogurt in this frothy

2 pounds English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed 1 garlic clove, smashed 1 medium shallot, thinly sliced ÂŹ cup small mint leaves 1 quart water 2 teaspoons Champagne vinegar 2 teaspoons fresh lemon juice

2. Strain the consommĂŠ into a bowl, pressing on the bundle. Return the consommĂŠ to the saucepan. Add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommĂŠ into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots and the remaining mint leaves; serve. one serving 182 cal, 10 gm fat, 2.6 gm sat fat, 19 gm carb, 5 gm ďŹ ber.

drink may help boost the immune system. Deanie adds antioxidant-rich blackberries, which are fun to ďŹ sh out of the glass.

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Pinch of salt

1 pint blackberries Âź cup sugar 2 small seedless cucumbersâ&#x20AC;&#x201D; peeled, seeded and chopped 1 cup plain nonfat yogurt 1 cup ice cubes 2 tablespoons lime juice 6 mint leaves

Salt 1 tablespoon extra-virgin olive oil 2 tablespoons roasted macadamia nuts, chopped 2 tablespoons chopped

total: 20 min plus 3 hr freezing 4 servings

white chocolate

the good news Ubuntu pastry chef

½ cup pea shoots

Deanie Fox makes this ďŹ&#x201A;uďŹ&#x20AC;y granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin Câ&#x20AC;&#x201C;loaded fruit.

1. In a 12-inch piece of cheesecloth, wrap

the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a ďŹ&#x201A;at bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours.

3½ tablespoons sugar 1½ tablespoons fresh lemon juice 1 cup low-fat buttermilk

In a bowl, lightly crush the blackberries with 1 tablespoon of the sugar. In a blender, combine the cucumbers, yogurt, ice, lime juice, mint leaves, salt and the remaining 3 tablespoons of sugar and blend. Spoon the berries and their juice into glasses. Pour the frappĂŠ on top and serve right away. one serving 97 cal, 0.5 gm fat, 0 gm sat fat, 23 gm carb, 4.3 gm ďŹ ber.


Ubuntu Restaurant and Yoga Studio, 1140 Main St., Napa; 707-251-5656.


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caribbean-style red snapper

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)     ?  @A" Âź cup chopped cilantro 2 tablespoons minced fresh ginger 2 scallions, ďŹ nely chopped 1 garlic clove, minced 1 teaspoon Asian sesame oil 1 tablespoon canola oil


Âź cup ďŹ nely chopped parsley 2 tablespoons salted capers, rinsed and ďŹ nely chopped 2 garlic cloves, minced ½ teaspoon crushed red pepper 1 tablespoon canola oil

2 tablespoons minced fresh ginger 1 garlic clove, minced 1 serrano chile, seeded and minced 1 teaspoon chopped thyme â&#x20AC;&#x17E; teaspoon ground allspice 1 tablespoon canola oil

step two < >" Choose one of the ďŹ&#x201A;avor combinations above and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel

3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the ďŹ sh with salt and ďŹ ll the slashes with the paste. Rub the ďŹ sh all over with canola oil.

step three .>" 0 Preheat the oven to 425°. Transfer

"  Preheat the oven to 425°. Set the

the ďŹ sh to a heavy rimmed baking sheet so it stands upright. To keep the ďŹ sh stable, splay the belly ďŹ&#x201A;aps and set a crumpled foil ball under the tail. Roast the ďŹ sh for 30 minutes, until the flesh just flakes. Transfer the ďŹ sh to a platter. Using 2 forks, lift the ďŹ llets oďŹ&#x20AC; the bones and serve.

ďŹ sh on a sheet of heavy-duty foil and set another sheet on top; fold up 3 of the sides. Add 1 tablespoon of water to the packet and seal completely. Transfer the ďŹ sh to a rimmed baking sheet and steam in the oven for 30 minutes, until the ďŹ&#x201A;esh just ďŹ&#x201A;akes. Lift the ďŹ llets oďŹ&#x20AC; the bones and serve.

1 Light a grill and oil a grill basket thatâ&#x20AC;&#x2122;s large enough to hold the ďŹ sh. Set the ďŹ sh in the basket and grill over moderate heat, turning once, until the ďŹ&#x201A;esh just ďŹ&#x201A;akes with a fork, about 20 minutes. Carefully remove the ďŹ sh from the basket and transfer to a platter. Using 2 forks, lift the ďŹ llets oďŹ&#x20AC; the bones and serve.

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photograph: yunhee kim; food stylist: cyd raftus mcdowell; prop stylist deborah williams photograph: yunhee kim; food stylist: cyd raftus mcdowell; prop stylist deborah williams



















Money1st Where the Money Goes


the cost of a blackberry storm is hardly set in stone. There’s the $499 retail price, which you probably won’t pay (unless you break the phone and don’t have insurance). Verizon Wireless, which sells you the phone along with your voice and data service, buys the device from maker Research in Motion for around $400. You plunk down half of that at the store, and Verizon Wireless recoups its loss from the monthly plan you sign up for (typically $80 a month). Here’s an estimate of how that $400 price breaks down. — ELLEN FLORIAN KRATZ

THE BREAKDOWN Hardware and packaging

The Storm’s most expensive component is a $36 clickable touchscreen that replaces the keyboard. It also contains a $35 chip that allows the phone to function outside the U.S.

Factory costs

Includes assembly, quality testing, fixing of defective phones returned under warranty, and shipping.

Research and development, intellectual property

This includes royalties RIM pays for technologies it hasn’t developed itself, such as wireless 3G.

Research in Motion’s take

Depending on RIM’s deal with Verizon Wireless, the amount it makes per phone may be higher. To get the sole rights to sell a hot phone like the Storm, carriers often pay an exclusivity fee. In other cases, the device maker might get a cut of each user’s contract.

This represents RIM’s share of the tab. Verizon Wireless also spends money to hype the phones.

SOURCE: Numbers are estimates compiled from MONEY research and additional sources: Tina Teng, senior analyst, wireless communications, for iSuppli; Francis Sideco, senior analyst, wireless communications, for

iSuppli; Andy Castonguay, director of mobile and access devices at Yankee Group; and Allen Nogee, principal analyst, wireless technology, for In-Stat.


MONEY May 2009

G E T T Y I M AG ES ( B E AC H )


An available Navigation System* with up–to–the–minute weather forecasts is almost a necessity when you live in California where it seems like one drop of rain can really wreak havoc on the roads.

Vehicle shown with optional equipment.


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

Vehicle shown with optional equipment. *The Navigation System is designed to assist in locating an address or point of interest. XM NavTraffic® and XM NavWeather™ require a monthly service fee. XM NavTraffic is designed to provide real-time traffic 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 changes may affect the accuracy of the information provided. Rely on your common sense to decide whether to follow a specified 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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