Tune in tomorrow night

Remember to watch the Miss America Pageant tomorrow night on ABC – 9 PM Eastern.

Marilu is judging the competition. While the judges don’t get a lot of airtime, we know she and the other judges have been impressed by a lot of the contestants. As Marc Cherry said on Joy Behar’s show the other night, there are a lot of young people getting attention for negative behavior – why not check out some young women who are making a positive impact in the world?

 

Let it snow… you have other things to do

Spend time with your special someone this weekend. Here’s a song to put you in the mood. *wink*

The song is sung by Linda Bianchi, from her album Christmas in New York. Linda is a member here at Marilu.com and we’re really proud of her success.

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Spirit Sunday * The season of giving

We are the voices crying in the wilderness.

 

Be generous this holiday season. There are people hurting all over the world, and in our own communities. Whatever your favorite cause, wherever you want to help, do your part. Give what you can.

If you want to check out a charitable organization, check their website, and also look at Charity Navigator to verify that they’re spending contributions wisely. There’s also other good information about making charitable contributions on that site.

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Next class starts Monday!

Sign up now!

Our next class is all about making your family happy. And “family” means all those people you cook for – spouse and children, roommates, in-laws, co-workers, partners or significant others, neighbors, friends. When they don’t think they want to eat healthy meals, and you love them enough to want them healthy – for a long, long time – what do you feed them? This class will show you.

The Family Class starts Monday, October 11, and runs through Friday, October 15. Coach Beth Miriam – wife and mother of two – will help you redefine and realign family meals.

Sign up now to get tips and tricks for making your healthy meals enticing and inviting, no matter who is around the table.

Members are automatically enrolled in classes, and will receive the class email on Monday morning.
Not a member? Join today and get the benefit of monthly classes, along with private message boards and a private chat room available 24/7.

 

Simple tea

We’ve discovered a lazy new way to make tea, and to have a “fancy” beverage at the same time.

We open a bottle of flavored (no sweeteners added!) sparkling water – we like the sparkling lime water or sparkling lemon water for this.

Then we roll up an herbal tea bag – no strings, staples or tags, please – and drop it in the bottle. Our current favorite is Raspberry Zinger from Celestial Seasonings.

It only takes a couple of minutes for the teabag to start flavoring (and coloring) the water. Drink an inch or two of the water so the carbonation doesn’t float the teabag right out of the bottle. There’s still plenty to be flavored.

This isn’t something to drink all the time. Carbonated/sparkling water isn’t the healthiest choice. But it is fun for a special treat, or as a substitute for a soda.

When you’re done with the bottle of water, give it a good shake upside-down over the sink, and pull the teabag out. Discard the teabag, and rinse and recycle the bottle.

 

Make the most of the farmer’s market * part 2

Turn your weekly farmer’s market trip into a family event.

  • Walk or bike to your farmer’s market if you can. Make it a fitness destination.
  • Enjoy the ‘extras’ at your market – music, entertainment, community events, kids’ programs, etc.
  • Bring your own tote bags or baskets. If you walked or biked, be aware of how much you can carry, and how you’ll do that.
  • Bring any clean plastic grocery bags you’ve collected to the market and offer them to the vendors. You don’t have to be the only person reusing your bags – pass them on!
  • If you drive a fair distance to the market, consider putting a cooler and some ice packs in the car, to help keep produce fresh on the trip home.
  • When you get home, wash and prep the produce right away. Wash and spin the greens (salad and leafy), wrap in paper towels or cotton cloth, and store in plastic bags. Dark plastic helps keep the light out, making the greens last even longer. Keep tomatoes, garlic, onions, peaches, nectarines, and apricots at room temperature.
  • Try not to overbuy. Think about what you’ll reasonably eat in a week. If you completely fail at this (as we all do… every year!) and buy far more than you need, call your friends and invite them to a cook-it-yourself farmers’ market party. Have everyone bring an apron and a knife, and make it an evening of cooking together. Fire up the grill, get out the olive oil and herbs, and keep it simple – the flavors of just-harvested foods will give you an amazing meal. Serve some good bread, iced tea, and maybe wine for a great party.

 

Stamp out hunger

The National Association of Letter Carriers and the US Postal Service are collecting non-perishable food items tomorrow, Saturday, May 8.

Leave your food donation in a plastic bag at your mailbox before your mail arrives. All food is delivered to your local food banks or food pantries.

If you have extra (unopened, unexpired) pasta, nut butters, canned meats, vegetables, soups, cereal, grains, this is a good time and place to share. No glass containers. No expired food items.

Read more here.

Thanks to the letter carriers who take on this extra work.

 

I hope to see you at my show!

I’ll be performing my new club act at The Gardenia in Los Angeles on March 4, 5, and 6! The show is at 9 pm each night. I hope to see you there!

The Gardenia
7066 Santa Monica Blvd.
West Hollywood, CA 90038
Street Parking
RESERVATIONS 323-467-7444

 

Spirit Sunday * We are all connected

When something terrible happens in the world, we all seem to remember – with almost no effort – that we are all brothers and sisters. We are alike in so many more ways than we could ever be different. And we are all connected – interdependent – in this global economy.

 

 

Take a moment today to think about how connected you are to Haiti. Play the “Six Degrees of Separation” game, and figure out how closely connected you are.

 

I am connected to Haiti. Long ago, I was on a cruise ship that docked in Haiti for a full day. I spent money in the market, I hired two guides to help me ride a donkey to a historic site, and I got a really bad sunburn. It is a beautiful country, with friendly, happy people.

I am connected to Haiti today. With a group of internet friends, I support a school in rural Haiti. The school not only teaches the children, it provides a community building, community leaders (teachers), and two meals a day for the children.

~ Sheri, member

 

When you find your connections, take some action to help. Donating money has never been easier (seriously – text HAITI to 90999, and a $10 donation to the Red Cross will show up on your cell phone bill – kudos to whoever arranged that because it’s brilliant), and the best disaster relief is provided by the big names you already know, as well as the groups that already work in Haiti.

Honor the connection by saying a prayer for, or sending good thoughts or positive energy to, the people of Haiti, and the people who are there to help.

We are all connected. We are all brothers and sisters.

 

Featured recipe from Marilu’s table * Arugula salad with grilled veggies

Oops! We got a little sidetracked yesterday. Here’s Thursday’s recipe – another excellent Purple Week recipe – something that’s totally healthy, but absolutely delicious. It’s written as a main dish salad, but it’s also perfect in smaller portions as a small meal before you head out to a party, or as a side dish (try it with the Salmon in Parchment from last Monday!).

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Arugula and Grilled Vegetable Salad
from Marilu Henner’s The 30 Day Total Health Makeover
Purple * serves 4

2 Tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
1 teaspoon water
1-1/2 teaspoons mellow barley miso
1 Tablespoon olive oil
pepper to taste
1 medium-sized sweet onion, peeled and cut into thick slices
1 medium zucchini, cut diagonally into 1/4-inch slices
4-6 cups torn or coarsely chopped arugula
2 Tablespoons whole basil leaves
1 Tablespoon chopped Italian parsley

Whisk together the vinegar, mustard, water, and miso. Dribble in olive oil, whisking continuously until dressing emulsifies. Season with pepper to taste.

Brush onion and zucchini with dressing and grill or broil, turning once, until tender. If zucchini slices are particularly large, cut in half lengthwise after grilling.

Toss together arugula and basil leaves with just enough dressing to coat. Divide among 4 salad plates. Arrange grilled vegetables on top and sprinkle with parsley.

 

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