The Body

Mani, Pedi UV lights Concern

While sitting at the Dr’s office I picked up a copy of some Health Magazine and came across an article that grabbed my attention. Could those UV lights at nail Saloons really be bad and lead to skin cancer?  After some research I found this info that I wanted to share with our readers.
Dermatologist Dr. Ordon, (from the TV show “The Docotors”)  explained the DNA of skin cells mutate when exposed to ultraviolet light and this increases the risk of melanoma and other forms of skin cancer.
He then tested the amount of UV light produced by a standard UV nail dryer using a Sper Scientific UV-A/B Light Meter. As co-host Dr. Jim Sears explained to viewers that a meter reading of over 100 was bad, Dr. Ordon turned the monitor so all could see a reading that climbed to 8,617 before giving a final result of high UV exposure.
Dr. Ordon referenced research from the University of Texas that found squamous cell carcinoma on the hands of two women who had no predisposing factors for skin cancer, except for repeated the use of UV light nail dryers during manicures. The research, which was published in the medical journal Archives of Dermatology, states the amount of UV radiation exposure per meter produced by UV nail dryer lights (once one adjusts for body surface and bulb wattage) is comparable to that of tanning beds.
When asked for his final recommendation by co-host Dr. Travis Stork, Dr. Ordon suggested women opt for regular fan dryers during their manicures and pedicures.  In his opinion, using the UV nail dryer is not worth the skin cancer risk.
So ladies, if your finding yourself heading the nail saloon often, maybe opt for the air dryers……
The Body

Garage-Girls Profile, Designer Val Erato

Here is one talented lady creating some of the most unique jewelry you have ever seen.  Her designs are sold in New York boutiques and recently singer songwriter Jessie J scooped up some of her work and has been spotted by many Paparazzi wearing Val’s Designs. We asked Val if she could share a little about her self and her designs with Garage-Girls….
GG. Tell us about you, where are you from, what are you into and what do you like to do with your free time?
VE. I am a single, 25 year old really just enjoying life.  I live in Milwaukee, WI and love being around family and friends.  I enjoy going to concerts, hanging with friends, cooking, trying new restaurants, and so much else.  My perfect day would definitely consist of sitting on my patio and enjoying a glass of wine with a friend.
GG. How did you find your passion for jewelry design how long have you been doing it?
VE. I have been making jewelry for as long as I can remember, but I started making it seriously after a trip to New York several years ago.  I really fell in love with the fashion and realized that I could make some of the things being sold there in high-end boutiques.  I started making rings early on just for myself, but I ended up selling them to friends and family, and eventually salons and boutiques.
GG. What do you love most about it?
VE. I love that I am the one in charge.  No one can tell me that I am making something wrong.  I just let my hands lead the way, and my mind follows.  It is a great de-stresser after a long day at work!  It always makes me feel great when people appreciate what I make as well.  There is nothing better than a happy customer sporting something that I made.  My recent accomplishment was selling a ring to the up and coming musician, Jessie J.  The feeling of seeing her wear something that I made is priceless.
GG. Do you have a sweet car or a motorcycle?
VE. Not yet, but someday I will!  Let’s just say that after my student loans are paid off, I will have a very sweet ride!

GG. What are you most passionate about in life?
VE. I am very passionate about my friends and family.  I don’t know what I would do without them in my life!  They are always so supportive of me and my business.  The support is what has kept me doing what I am doing!
GG. Is there anything you would love to learn to do?
VE. I would love to be able to paint.  For as creative as I am, I cannot draw or paint to save my life.  Maybe in another lifetime, I will become a painter.  Until then, I guess I will just have to stick to making jewelry!
GG. Where would you most like to visit?
VE. Italy and Sicily, hands down.  Being Italian and Sicilian, I feel like it’s my duty to see where my family ultimately came from.  If I think my grandma makes a mean pasta, I can’t even imagine what it would taste like there.  It’s actually making me pretty hungry just thinking about it!
GG. What is your idea of relaxing?
VE. Sitting on my couch and watching TV is the perfect way to unwind after a long day.  Adding a cup of coffee or wine just makes it that much better.
GG. What type of music do you normally listen to?
VE. My music taste is all across the board.  My iPod is filled with lots of music genres: pop, indie, rap, oldies, classical, dance, etc.  It really depends on what type of mood I am in, but regardless I always have some sort of tunes playing at all times.
GG. Do you collect anything?
VE. I like collecting vintage beads and buttons.  I think the best pieces of jewelry that I make come from something with a previous story.  When I find a unique vintage bead or button, I can’t help but think about where it was worn or who owned it before.  It’s great to reuse and up-cycle something old to create something modern and new.
To see some of Val’s work check out her sites at  www.myspace.com/BeadAndToggle and www.etsy.shop/BeadAndToggle*
If you would like to have Val create a one of design for you contact her at  BeadAndToggle@yahoo.com
The Body

Chocolate-Berry Meringue

Make your 4th of July Cookout the BEST with this awesome dessert!
Makes: 10 servings
Prep: 40 minutes
Bake: 1 hour
Cool: 1 hour
ingredients
•1 recipe Chocolate Meringue
•1 recipe Raspberry Puree
•1 cup whipping cream
•1 tablespoon sugar
•1/2 teaspoon vanilla
•6 cups fresh blueberries, raspberries, blackberries, and/or sliced  strawberries
•Bittersweet chocolate curls or shavings
directions
1. Prepare Meringue and Raspberry Purée. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry purée onto plates. Serve meringue wedges atop purée. Serves 10.
Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.
Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until puréed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.
nutrition facts
Servings Per Recipe 10 servings Calories274 Total Fat (g)12 Saturated Fat (g)7, Monounsaturated Fat (g)4, Cholesterol (mg)33, Sodium (mg)44, Carbohydrate (g)39, Total Sugar (g)33, Fiber (g)6, Protein (g)4, Vitamin C (DV%)21, Calcium (DV%)5, Iron (DV%)5, Percent Daily Values are based on a 2,000 calorie diet
The Body

Thai-Spiced Chicken Kabobs

Another great recipe to enjoy outside for the 4th of July
Prep: 30 minutes
Grill: 12 minutes
ingredients
• 1 small fresh pineapple ( 3 to 3-1/2 lb.)
• Nonstick cooking spray or cooking oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 recipe Thai Brushing Sauce (see recipe below)
• 1 tablespoon butter, melted
• 1 tablespoon packed brown sugar (optional
• Hot cooked rice (optional)
• Fresh basil leaves (optional)
• Whole fresh red chile peppers (optional)
directions
1.Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
2.Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.
3.Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
4.In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
5.Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.
6.Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.
nutrition facts
Calories 285.2 Total Fat (g)4.4 Saturated Fat (g)2.2, Monounsaturated Fat (g)1.1, Polyunsaturated Fat (g).5, Cholesterol (mg)73.4, Sodium (mg)292.4, Carbohydrate (g)34.8, Total Sugar (g)16.4, Fiber (g)2.7, Protein (g)27.4, Vitamin C (DV%)109, Calcium (DV%)5, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet
Cruisin' Companions

ODIN

Odin is a handsome, sleek black cat who came into foster care as a
semi-feral cat. He was very frightened and suspicious, but has worked hard
to learn to trust and enjoy contact with a few special people. Once he felt comfortable, he just
blossomed. Now he eagerly cuddles and seeks attention with loud purrs. He
likes to play, but is mostly very affectionate with the humans he has learned to trust. 

Odin really likes other cats and gets along beautifully with them. Having
other cats around helped him adjust to his new surroundings. 

Odin needs a home that is somewhat quiet, with not a lot of traffic and new
people going in and out. He is very shy around strangers. He will need
some time, understanding, and patience to adjust to a new home, but once he
settles in, the rewards will be great. 

Odin uses the box consistently, and can be left alone for hours at a time. 
If you have further questions, Odin’s foster mom would be willing to speak
with you! Just call Animal Friends at 412.847.7002 so we can make arrangements.
The Body

Another great 4th of July Recipe, Blueberry Ice Cream Pie

This recipe is not the easiest, but not too challenging and the results are to die for…  this is an awesome dessert to chill out with on the 4th of July!
Prep: 30 minutes
Chill: 2 hours
Freeze: 8 to 24 hours
Bake: 8 minutes to 12 minutes
ingredients
•Almond-Brown Sugar Crust
•1- 1/2 cups slivered almonds
•2 Tbsp. packed light brown sugar
•1/2 tsp. kosher salt
•3 Tbsp. unsalted butter, melted
•Blueberry Sauce
•3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
•1/3 cup granulated sugar
•1 tsp. cornstarch
•1/4 tsp. kosher salt
•1 tsp. grated lemon zest
•2 tsp. freshly squeezed lemon juice
•A few gratings of nutmeg (about 1/8 tsp.)
•1 Tbsp. water
•Assemble and Serve
•1 qt. homemade or purchased vanilla ice cream
•3/4 cup of the Blueberry Sauce, chilled
•1/2 cup crème fra¿¿che or sour cream
•1/2 cup heavy cream
•1Tbsp. sugar
•2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
•Remaining Blueberry Sauce, heated
directions
1.Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
2.Bake 8 to 12 minutes until lightly golden. “Don’t overbrown or the crust will have an overpowering flavor,” Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
3.In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
4.Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
5.Set aside to cool; refrigerate sauce until completely chilled before proceeding. “Otherwise you’ll wind up with a blueberry milk shake,” Scott says.
6.Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
7.Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
8.Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
9.To serve: In chilled mixing bowl, whisk crème fra¿¿che, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. “It is very easy to go from smooth to grainy,” Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
nutrition facts
Calories 363 Total Fat (g)22 Saturated Fat (g)10, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)53, Sodium (mg)200, Carbohydrate (g)39, Total Sugar (g)31, Fiber (g)4, Protein (g)6, Vitamin C (DV%)14, Calcium (DV%)13, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet
Cruisin' Companions

RUSTY

His name is Rusty. It fits, doesn’t it?

You can easily win the heart of this friendly, 9-year-old orange tabby by swinging his favorite toy – a simple piece of string. But please keep the sweeper away!

Rusty enjoys attention without being needy, and can actually be a bit chatty at times. You can tell by his mellow face he’s calm, and he will let you lift and embrace him. Give him a scratch and he might return the favor with a slightly freckled smile. With time, he can warm up to the idea of living with other cats.

Rusty’s former owner moved to an assisted living home where she was unable to keep the slightly timid kitty. He’s used to human companionship, and will make a loyal pet for anyone who isn’t looking for a high-energy, high maintenance pet. Visit Rusty at Animal Friends today!

The Body

Pulled Pork with Strawberry BBQ Sauce

This is a great recipe if you don’t want to bother with the grill on the 4th of July, just throw in the slow cooker and spend your day enjoying the party!
Makes: 8 sandwiches
Prep: 30 minutes
Cook: 2 hours
Stand: 10 minutes
ingredients
1. 2-1/2- to 3-lb. boneless pork sirloin, shoulder, or butt roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 tsp. dried rosemary, crushed
Bottled hot pepper sauce (optional)
8 rolls or buns, split
Fresh parsley leaves (optional)
Green tomato wedges (optional)
directions
1. Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.
2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.
3. Using two forks, shred pork; discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
4. Serve pork on buns. Top with additional sauce and parsley. Pass remaining sauce. Serve with tomato wedges. Makes 8 sandwiches.
nutrition facts
Servings Per Recipe 8 sandwiches Calories359 Total Fat (g)10 Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)3, Cholesterol (mg)89, Sodium (mg)738, Carbohydrate (g)31, Total Sugar (g)10, Fiber (g)3, Protein (g)35, Vitamin C (DV%)77, Calcium (DV%)10, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet
The Machine

Snake Oil, By David Uhl

This is a Garage-Girl favorite and will be among anyone who has a special place for muscle cars.
David Uhl has announced the release of a piece he has worked on since December of last year.  It was conceived in conjunction with the Shelby American Museum in Boulder, Colorado and has taken countless hours of historical photo referencing along with the obvious time spent at the easel.  “Snake Oil” features legends Carroll Shelby and Bob Bondurant and the timeless Shelby Cobra celebrating the peak of the Ferrari Wars.
A brief history provided by Eddie O’Brien with the Shelby American Museum in Boulder, Colorado:
This is a compilation of all the races Bob Bondurant raced in Europe to win the World Championship, Hill Climbs and Road Races.
This is the Cobra, the Ferrari GTO in the background is correct.  Bondo beat it up the Hill by seconds, setting new hill climb records again by nearly 3 seconds. It took a Ferrari LM a year later to match it. The Cobra was running on 7 cylinders crossing  the timing lights!  Bondo said the car was never straight even on the short straightways.
Very rarely does David allow the signing of his works by anyone else.  Fortunately, he is making an exception this time!  A limited number of each size of print will be signed by both Bob Bondurant and Carroll Shelby.
Carroll Shelby is sending back the first batch of signed prints now, so these will be shipping out in the very near future.  He will be signing a total of 50 prints.  For more info contact Gregg at Uhl Studios  303-913-4840   uhlstudios.com