Elegant Survival Author M-J Writes...

Posts Tagged ‘Copyright M-J de Mesterton’

Health Benefits of Pomegranate Juice

In elegant living on a shoestring, elegant survival on 10/01/2012 at 1:49 pm

Pom Wonderful, a Truly Remarkable Drink

Pom Wonderful, an Amazingly Health-Promoting Juice

FROM NATURAL NEWS.com:

…polyphenols in pomegranates aid in muscle recovery, improve cardiovascular health, prevent prostate cancer, treat diabetes and improve erectile function. Pomegranate juice is also low on the glycemic index scale, is highly bioavailable and is rich in powerful antioxidants.

Other independent and academic studies have illustrated the same benefits, as well as that pomegranates improve digestion, reduce the risk of breast cancer, decrease inflammation and improve brain health and memory.

Elegant Survival News

In elegant living on a shoestring on 03/01/2010 at 3:02 am

Elegant Survival News: Please Visit the New Page, As Well

Elegant Survival: Stylish Living on a Shoestring

Copyright M-J de Mesterton 2006



Southern Colorado Lava Formation

In elegant living on a shoestring on 18/12/2009 at 2:21 pm

Pyrex, Made in the U.S.A.

In elegant living on a shoestring on 02/12/2009 at 6:41 am

A couple of  years ago, I featured Pyrex bowls in a post. Today, I discovered a website devoted to the American company’s products, called Pyrex Love. There you will find information about the tremendous variety of Pyrex styles, and links to live auctions with vintage pieces on offer.

M-J de Mesterton Makes Cornish Pasties

In dining, elegant cuisine, Elegant Cooking, Autumn Recipes, Elegant Survival Favorite on 26/05/2009 at 1:40 pm

Cornish Pasties by M-J de Mesterton, Copyright 2009

I’ve been making Cornish pasties since the age of 20. My mother wrote a book about the pasty and its history which was published in 1990, but my method and ingredients differ from hers. The following is  my pasty (pronounced “pass-tee”) recipe:I will not formally transcribe my recipe and method for making pasties, because  I never use measurements. I can tell you, however, that they are made with a short crust containing both butter and lard, water, a teaspoon of malt vinegar, and unbleached, plain white flour. Since salted butter is used in the dough, add just a dash of salt to it.  I add sea-salt and hand-milled pepper to the filling, which consists of  four ingredients, diced very finely: tri-tip steak, which is always well-marbled and never tough; ordinary, high-starch brown-skinned potatoes, turnips, butter bits, and white or Spanish onions. The finely-diced beef and vegetables are tossed together in a mixing bowl with the salt and pepper before being laid upon the dough, dotted with butter and enclosed. The edges are crimped, either on top or on the side of the pasty, and a couple of well-placed slits are made in the top to allow steam to escape. The final product is brushed with a beaten egg mixed with a teaspoon of cream. The pasties are then baked in a very hot oven for close to one hour. Once the pasties have cooled for about twenty minutes, serve with an oil-and-vinegar-dressed lettuce salad. Offer Cornish cream, Spanish or Mexican Crema, or sour cream as an optional condiment. The pasties depicted here, which I made,  are the optimum size for a meal; the dough for them was shaped into a ball about half the size of a woman’s closed hand, then was rolled out and cut around a 7″ luncheon plate.  Making giant pasties just isn’t elegant, nor is it traditionally Cornish. I also make miniature pasties for parties, by using a tin can or the bottom, inner ridge of the same luncheon plate as a cutting guide. These mini-pasties are easily eaten by hand with a cocktail napkin to catch any pastry-flakes. For a basic short-crust guide, please see my Elegant Apple Pie recipe.~~Recipe and Pasty Photos Copyright M-J de Mesterton

 

Cornish Pasties by M-J de Mesterton, Copyright 2009

Cornish Pasty Made by M-J de Mesterton, Copyright 2009

M-J’s Green Beans with Almonds

In elegant living on a shoestring on 24/03/2009 at 12:03 pm
M-J's Green Beans Amandine

M-J's Green Bean and Almond Sauté

In a large pan or wok, heat some peanut or red chile oil (M-J’s recipe is on the Elegant Survival.net Cuisine page). Empty a bag of frozen or fresh green beans into the hot oil. The thinner the beans, the better. Crush some roasted chile almonds (M-J’s recipe is on the Cuisine page at Elegant Survival.net) inside of a bag with a mallet or potato masher. Empty them into the pan with the green beans after they have begun to look a bit browned. Toss this together and sautée it for a while longer. Serve alongside chicken or beef, or as a high-protein, high-fiber meal if you don’t eat meat.

Inexpensive Hair-Care, a Reprint from Elegant Survival Summer 2008

In Elegant Grooming, Elegant Survival tactics, Grooming, Hair-Care, hand tools, Personal Grooming on 22/03/2009 at 7:53 am

Elegant Survival Hair-Care

Copyright M-J de Mesterton 2008

It’s been many years since I visited a beauty salon to get my hair done, or for any other purpose. There are several reasons for this, foremost among them is that the hair stylists I had, no matter how much money I paid, paid no attention to what they were doing. They were more interested in operating an inquisition into my private life than in the usual beauty operator’s line–cutting my hair in a straight line. Going to Bergdorf Goodman’s salon didn’t make a whit of difference in the quality of my final result. Hair dressers blow-dry and style cut hair with a curling brush in order to conceal the bad job they’ve done. Once you wash the hair, the signs of neglect and poor craftsmanship appear.

My husband enjoys cutting my hair. He uses some very good scissors from France. And he doesn’t spend his energy asking about my private life–he is my private life! Train your husband, wife, or trusted friend to cut your hair, and return the favor. Remember, the higher the quality of your scissors or shears, the better the haircut.

There are many brands of hair color on the market. Target and Wal-Mart carry Revlon Colorsilk, usually for three dollars a box. It is just as good as the more expensive brands. If your hair has already started to turn gray or, as in my case, white, choose lighter colors. I remember bumping into Tony Bennett back in 1980s Manhattan. He was dying his hair black then to look younger, but the effect was reminiscent of a wax museum replica. Now that he has let his hair go naturally white, he looks so much more healthy and attractive. The same is true for ladies. If you are fortunate enough to go white instead of gray, it gives a platinum blond look. White hair is usually much more delicate than gray, and thus is easier to color. Hair that hasn’t yet turned, but is mixed in with white hair, will also dye or lighten more easily. If you have naturally black hair, lightening will be difficult. In your case, blending gray and dark hair with a shade just a bit lighter than your original one will be better than going to the lightest shade, because attempting to bleach black hair usually produces an orange result.  What you ought not to do is try to dye your hair as black as it was when you were young. Nothing is more difficult to keep up than dark hair with white or gray roots. Black hair that is graying can sometimes be successfully enhanced with a natural dark henna. Slightly lighter colors of hair dye will blend with the new growth of hair and give you an evenly pigmented coiffure. At three dollars a box, it is wise to stock up on your shade, because at times they are sold-out, and you don’t want to be caught dead with  the wrong color on your head!

Copyright M-J de Mesterton 2008

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