Norah Jones The Fall
January 14, 2010 I've always admired the highly talented Norah Jones. Even if her debut performance in My Blueberry Nights wasn't exactly Oscar-worthy, it's still a great first appearance on celluloid. Seriously, who could turn down a chance to work with Wong Kar Wai? I also loved her collaboration with Q-Tip on "Life is Better" - it's a playful departure from her signature sound.
Working with new musicians, her recent release The Fall heads into angst territory. It's not as warm and fuzzy, with a strong leaning on guitar and less on the piano.
The first song, the catchy "Chasing Pirates," is something we expect of Jones. My favorite of the album is the last track, "Man of the Hour." Her vocals just shine through and the lyrics are so cute. "Even Though" is a sultry piece filled with longing while "Young Blood" is another pretty song to groove to as you work.
To promote the new album, Norah Jones is embarking on a four-month international concert tour this year. For more info on tour dates and other music news, go to www.norahjones.com and www.myspace.com/norahjones.
For editorial consideration, a review album was provided for this review.
Celebrity, Entertainment, Music 
Want soft and germ-free hands? The non-drying and chemical-free Tea Tree & Mint Hand Cleanser is enriched with organic chamomile, aloe vera and tea tree oil. The 2 ounce size is great for travel bags and larger purses, so you can always get clean hands when you can't locate a nearby restroom. If you want more peppermint goodness, also try their new Vanilla Mint Hand Cream.
I have tons of baking books, but Ogita's slim volume shares really useful pointers like using two trays to prevent over-baking the bottom of the macarons. This method also prevents them from puffing up too much or cracking. If you read through each and every step, you should be able to produce really elegant treats for you and your lucky friends.
I didn't include the buttercream recipe (this post is too long as it is) but you can easily find one online, or try a chocolate-flavored one from 
3. In a stainless steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites, as shown.
4. Add vanilla and stir lightly.
5. When the meringue is stiff, firm, and has a glossy texture, it is done.
6. Add half of the sifted flour mixture from step 2. Stir it with a spatula while scooping it up from the bottom of the bowl.
7. Add the rest of the flour and mix it lightly in a circular motion.
8. Macaronnage
When you run out of flour, press and spread out the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down (see photo at bottom, second from left). Repeat this process about 15 times.
Pointer: If the macaronnage step is repeated less than 10 times, the baked macarons will lack luster. However, when it is repeated more than 20 times, oil stains may remain on the pastry’s surface when the macarons are baked.
9. Macaronner
When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
10. Attach a 0.4-inch/1.01 centimeter tip to the pastry bag. Twist the bag to hold the tip tightly. This prevents the batter from leaking out.
11. Place the pastry bag, tip down, inside a deep measuring cup and pour the batter made in step 9 into it.
12. After pouring the batter into the bag, clip the bag top to prevent the batter from coming out. You can use a string or rubber band, as well as a clip, to close it.
13. Place the sheet used in step 1 on the baking sheet and squeeze out the batter onto the center of the circles. Make small circles since the batter tends to spread out after being squeezed.
14. Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
15. Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the macarons. On rainy days, it helps to dehumidify the room.
16. If the batter circles do not stick to your finger when you touch them, the drying process is complete. On a dry and sunny day, the drying process takes approximately 30 minutes.
Pointer: The batter is settled when no tips can be seen in the circles.
Baking the Macarons
1. Place oven racks in the center of the oven. Preheat the oven to 375°F (190°C).
2. Stack the baking sheet with the batter circles into an empty baking sheet and slide both into the oven.
3. Bake for 15 to 18 minutes, until slightly crisp and crackled on top.
4. To bake the macarons evenly, rotate the tray so that macarons at the rear come up front and vice-versa.
5. If the insides of the macarons are still soft after 15 minutes, lower oven temperature to 300ºF/150 ºC, cover the tray with aluminum foil, and bake for another 2 to 3 minutes.
6. The macarons are done! Remove the baking sheet from the oven and cool on a wire rack. When the macarons are completely cooled, remove them from the baking sheet.
* Spread cream between two of the macaron shells, and they are ready to be eaten!
Pointer: Macarons can be preserved for about one week if you keep them in a sealed container.
Recipe & images re-published with permission from I Love Macarons by Hisako Ogita, Chronicle Books 2009.
The hotel is a gorgeous-looking property located close to downtown Sonoma. Their gardens are lush and tranquil, and the pool is quite beautiful and inviting. Most importantly, it's darn affordable, especially during low season.
As a Renaissance resort it has a lot of amenities. There's plenty to do to keep yourself busy - shopping areas, biking trails, and golf courses are close by. Most importantly, there's tons of wineries to visit.
The cottage rooms are so spacious that you can relax inside it for hours if you wanted to. The bathtub has a wall with built-in wooden shutters, so you can open them up and actually watch TV as you soak in a bubble bath. Don't forget to sip on a glass of wine while you're at it. Afterward, if you've had a bit too much to drink and eat, you can nap it off on the comfy leather sofa, conveniently located near the warm fireplace.
The hotel's restaurant, the Carneros Bistro & Wine Bar, has a seriously fantastic menu. Chef de Cuisine Janine Falvo has an inimitable talent with her food - every dish is so flavorful that your taste buds are left singing for hours afterward.
We started with the seared foie gras and the Taco Three Bites, and proceeded to dive into the duck confit. I especially loved the braised lamb and feta orzotto - who knew lamb and feta could be so heavenly together? The rich maitake mushroom mac & cheese will ruin your diet, but that's OK - it's totally worth it. For a sweet ending, we had the Coffee Pot de Creme & Carneros Coffee Cake and the Fall Pie Liquid Nitrogen Ice Cream.
Don't forget to schedule a treatment at the Raindance Spa. I tried the invigorating Grape Seed Body Polish, which is perfect for sloughing off dry winter skin. The beautiful lounge has plenty of plush divans so you can relax and chat with your girlfriends.
For the ultimate romantic treat with your sweetheart, the signature Raindance Suite lets you experience a special couple's spa treatment. The luxurious suite is complete with a private fireplace, monsoon shower, and a couple's hydrotherapy tub.
In honor of Valentine's Day, lovebirds can also take advantage of The “Buena Vista Carneros Valentine’s Package” for the entire month of February. It includes accommodations for two nights, spa treatments for two, a three-course dinner paired with wines at Buena Vista Carneros, and a choice of a guided bike or Segway tour.
Blackcurrant scones, macarons, black cherry financiers, mini fruit tartlettes, oh my!
Unfortunately, we were told that they're ending tea service at the end of this month (hopefully because of temporary renovation plans, not the economy). If that was indeed the very last time we could enjoy it, at least we were lucky enough to sit in a gorgeous tea room with friends, listening to the harpist play ethereal notes as we sipped delicately from our teacups...
Life...is a dessert glass filled with ripe strawberries and Chantilly cream.
Wishing you all a year filled with light, love, health, success, and happiness!
I don't usually like most tinted moisturizers, but their Creme de Soleil Tinted SPF 30 has a really matte texture and didn't leave any greasy residue whatsoever. The tint also blended right into the skin, so I didn't have to worry about having extra color on my face. This sunscreen contains the healing emu oil and the regenerative helichrysum essential oil.
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