PLASTIC SURGERY PROCEDURE ON THE RISE

Chin implants are the procedure of the times.  The American Society of Plastic Surgery notes that the procedure has risen 71% since 2010. Other procedures that have shown a statistical increase over the last year or two are lip augmentation, cheek implants, skin resurfacing and facelifts. The reason? It is thought that video chatting is the cause. People are seeing themselves as they chat and wondering if that is how others see them. CBSNews.com, 4/16/2012

A NEW REASON TO EXERCISE!!!

FACE THE MUSIC

We know that each half of our face is different. One side is thinner and longer and one side is wider and shorter. When you are being photographed, do you prefer the right side of your face or the left? Check it out in the mirror.

A study at Wake Forest University indicates that most people found the left side more aesthetically pleasing. It is thought that the left side shows greater emotion and intensity.

Counselheal.com, 4/21/2012

        MOTHER'S DAY BRUNCH             

            Omelet Souffle and Raspberry Scones

Raspberry Scones

2 cups all purpose flour, plus more for dusting

1 TBL baking powder

1/2 teas salt

1/4 cup sugar, plus more for sprinkling

1 stick cold unsalted butter, cubed

1 cup fresh raspberries

1 TBL raspberry jam

1/2 cup plus 1 TBL whole milk

1 lg egg

heavy cream for brushing

(1) In a large bowl, whisk the 2 cups of flour with the baking powder, salt and the 1/4 cup of sugar. Using a pastry blender or two knives, cut in the butter til it resembles small peas. Add the raspberries and toss. In a small bowl, whisk the jam into the milk until dissolved, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir until the dough is evenly moistened and the raspeberries are slightly smashed.

(2) Turn the dough out onto a lightly floured work surface. Sprinkle the dough with a little more flour and pat into a 1-inch thick disk. Using a 3-inch round biscuit cutter, stamp out as many scones as you can. Gently gather the scraps, press them together and cut more scones. Transfer the scones to a baking sheet and refrigerate for 30 minutes.

(3) Meanwhile, preheat oven to 400. When ready, brush the scones with cream and sprinkle generously with sugar. Bake for about 17 minutes, until golden and cooked through. Transfer to a rack and let cool before serving.

FoodandWine, 11/2011

Omelet Souffle 

3 large eggs, separated

pinch of sea salt

1 and 1/2 TBL unsalted butter

1/2 cup shredded Gruyere cheese

(1) Preheat broiler and position a rack in the center of the oven. In a large bowl, using a whisk or handheld electric mixer, beat the egg whites until soft peaks form.

(2) In a small bowl, whisk the egg yolks with the salt and 1/4 of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.

(3) In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carelfully slide the omelet onto a plate folding it in half. Serve. 

FoodandWine, 7/2011