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Wouldn’t it be lovely to peel off your fake warty nose or Halloween mask and have a pristine complexion underneath? Here are a few remedies to keep your skin radiant, glowing and glabrous.
Today’s butter substitutes are savvy and sophisticated, spreadable and versatile, plant-based and healthy without harmful trans fats. Here’s a run-down of choices to suit your family’s dietary restrictions.
Besides the most popular white variety, cauliflower comes in vibrant Technicolors. The lime green Broccoflower is a hybrid cross with broccoli, the orange “Cheddar,” with a rich store of beta-carotene, is a mutant strain from our neighbors to the north, while the purple curd, called “Graffiti,” with a load of deep pigmented anthocyanins found in blueberries and dark grapes, is a cool-season biennial that gives a pop of eye candy and antioxidant oomph. Of course, pale green Romanesco, which resembles a prehistoric breed with tightly packed spiky florets, although a broccoli hybrid, resembles cauliflower more in flavor and texture.
KITCHEN SHRINK: “He who controls the spice, controls the universe.” — Frank Herbert Love it or not, sassy Pumpkin Spice has captivated our senses and taken over our food supply.
KITCHEN SHRINK: The other day when I opened my patio door, I heard the susurrus of wings that startled me.
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KITCHEN SHRINK: A dear friend entertaining out-of-town guests for a summer soiree sought out some recipes from my repertoire for safely and elegantly feeding her lactose-intolerant, gluten-sensitive, nut-allergic and vegetarian crew that wouldn’t knock her off her feet to prepare, and might also be served cold.
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