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Woman is 53 But Looks 25
53yr Old Mom publishes 1 simple wrinkle trick that has angered doctors.
www.ConsumerLifestyleMag.com
Woman is 53 But Looks 24
Mom reveals simple wrinkle secret that has angered doctors...
ConsumerLifestyles.org

12 ideas for the Class of ’12
Throw a graduation party that’s creative and carefree
 Updated: Wed, May 23, 2012 Graduation party season is revving up. If you’re hosting a soirée for a new grad, especially if it’s an open house, you’re probably trying to cook up some ideas that will stretch over many hours and satisfy a crowd of — well, who knows who might show up? One trick is to bring the guests in on the... Read More
A Culinary Renaissance in Ojai Updated: Wed, Sep 15, 2010 What took me to Ojai, Calif., was a search for beauty. This sophisticated enclave tucked between the mountains just inland from Santa Barbara is where the "pink moment" happens at sunset, and in the classic movie "Lost Horizon" the adventurers gazing out over Shangri-La were really soaking up a view of the Ojai... Read More
Going solo Published: Wed, Sep 1, 2010 After spending months on the road alone researching Lonely Planet guidebooks – pondering art, eating dinners in busy restaurants, taking (and missing) trains, planes and buses – I’m convinced that solo travel is sort of the world’s great new destination. Read More
The Cellar Restaurant Updated: Wed, Jun 9, 2010 When Frank Johnson Hightower took on a project, he not only aimed for the bull’s-eye, he refused to quit until he hit it. To achieve perfection, Hightower needed vision and the means to see it through. He had both. Read More
Two dudes, one table Updated: Tue, Feb 23, 2010 After a long day in the kitchen, it's not uncommon to see chefs Jonathon Stranger and Ryan Parrott give each other a hug. That's because they share a commitment to bring their craft to the level of art, one table at a time. Together, they own and operate Table One. Apart, they are on individual journeys... Read More
Q&A with Keith Paul Updated: Wed, Apr 29, 2009 Keith Paul recently visited with The Oklahoman about his life and career. Q: You're a chef. Your wife, Heather, is a chef. You own three popular restaurants and operate POPS in Arcadia. How often do the two of you microwave a frozen dinner from the grocery? A: Hardly ever, and since we opened Market C we... Read More
FoodNotes: Oklahoma's culinary calendar Published: Wed, Feb 18, 2009 Soul Food Festival Friday The annual Soul Food Festival returns to Grace Living Center,1921 NE 21st, on Friday. Food is served from noon to 3 p.m., the tradition grew from a conversation between Margaret Wright, Director of Dietary Services at Grace Living Center and administrator Sharon Dutton about... Read More
Melba Lovelace Published: Fri, Oct 3, 2008 After writing Melba’s Swap Shop column seven days a week for 17 years, I decided to retire so my husband, John Abrams, and I could travel. And we did. From Canada to Mexico, from Hawaii to Bermuda and many states in the U.S., too. Read More
Chefs preparing to open city's Skirvin Hilton Hotel Published: Wed, Jan 24, 2007 When the Skirvin Hilton Hotel opens Feb. 26, there'll be a familiar name from the local restaurant scene and a new name to Oklahoma City overseeing the hotel's kitchen operations. Andrew Black, formerly executive sous chef at the Peabody Hotel in Memphis, Tenn., is the newly named executive chef for the Skirvin,... Read More
Wednesday, August 9, 2006 Published: Wed, Aug 9, 2006 Editor’s note: Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475-3971; or e-mail sdowell@oklahoman.com. Information about... Read More
Wednesday, June 14, 2006 Updated: Wed, Jun 14, 2006 Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475- 3971; or e-mail sdowell@ oklahoman.com. Information about cooking classes must include... Read More
Wednesday, June 7, 2006 Updated: Wed, Jun 7, 2006 Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475-3971; or e-mail sdowell@oklahoman.com. Information about cooking classes must include the... Read More
Wednesday, May 31, 2006 Updated: Wed, May 31, 2006 Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475-3971; or e-mail sdowell@oklahoman.com. Information about cooking classes must include the... Read More
Wednesday, May 24, 2006 Updated: Wed, May 24, 2006 Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475-3971; or send e-mail to sdowell@ oklahoman.com. Information about cooking classes must... Read More
Wednesday, May 17, 2006 Updated: Wed, May 17, 2006 Information for listings about food events and cooking classes must be submitted at least two weeks before the event. Send to Sharon Dowell, The Oklahoman, P.O. Box 25125, Oklahoma City, OK 73125; fax it to her attention at 475-3971; or e-mail sdowell@oklahoman.com. Information about cooking classes must include the... Read More
Farm market’s celebration to feature demonstrations of old-style cooking Updated: Thu, Apr 20, 2006 NORMAN Early-day cooking techniques will be demonstrated Saturday during the Norman Farm Market's 26th anniversary celebration. Susan Moffat, family and consumer sciences educator for the Cleveland County OSU Extension will present a program called "Cooking Like Your Grandma Did. The free program will be at 9 a.m.... Read More
Sweet and Spicy Tenderloin Updated: Wed, Feb 8, 2006 Makes 2 servings 3 tablespoons extra-virgin olive oil 2 tablespoons paprika 2 tablespoons light brown sugar 1 tablespoon kosher salt 2 teaspoons chili powder Lime zest from 1 lime Beef tenderloin steaks for 2 (size may vary from 6 ounces to about 1 pound, depending on personal preference) Preheat broiler... Read More
Cheese and Garlic Mashed Potatoes Updated: Wed, Feb 8, 2006 Makes 2 servings 2 large russet potatoes Salt 2 teaspoons vegetable oil 1 tablespoon butter 2 cloves garlic, chopped 2 green onions, chopped ½ cup ricotta cheese ¼ cup milk ½ cup shredded parmesan cheese Salt and pepper, to taste Peel potatoes, cut into small pieces and place in cold... Read More
Stuffed Tomatoes With Arugula Updated: Wed, Feb 8, 2006 Makes 2 servings 2 ripe tomatoes, tops trimmed and seeded Salt ¼ cup bread crumbs ¼ cup grated parmesan ¼ teaspoon crushed red pepper flakes 1 clove garlic, chopped 1 cup arugula leaves or spinach 1 tablespoon extra-virgin olive oil plus extra for drizzling and brushing Sprinkle inside of... Read More
Together at the Table Updated: Wed, Oct 12, 2005 As we become busier our cooking skills often suffer. In today's Together at the Table a young cook dons her apron, and shows us a terrific shrimp and pasta dish anyone can make. Read More
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