Author Archives: The Vickylicious

Maverick Monday Goes to Pão: This Is Not a Love Song…

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…however, dear Reader, consider this a love letter of sorts to the owner and chef at Portuguese restaurant Pão, for regaling the Mavericks with the best of our Monday culinary excursions thus far. A bit spoiled by the authentic Portuguese fare I’ve feasted upon during my years in Miami, I did not expect such an all-around fine dining experience from this remote locale near Gotham City’s Holland Tunnel. Yet from the moment I stepped foot into this culinary sanctuary, a feeling that something special lay in wait portentously settled in my soul.

The worn, thickly varnished dark wood décor, stark white walls and tablecloths, and the billowing curtains on the open floor-to-ceiling trellis windows made one feel as if no longer in gritty Manhattan, but rather in old Lisbon itself, at a neighborhood haunt run by your good friend from down the street whose family came part and parcel with the cozy little bar, the little one doing homework, undisturbed by her father’s hearty greetings to newcomers and old alike. Next to the bar is a lifelike portrait of an apron-clad man wielding a knife in one hand and that day’s fresh catch of octopus in the other. This man looked quite familiar however, as if I had just glimpsed his visage mere moments ago; ah, my eyes failed me not! It was the chef in Pão’s very kitchen, painted by one of the wait staff years ago (he’s on the website’s homepage as well). This knowledge further solidified the good energy emanating from the restaurant’s pulse. We could only hope going forward that the cuisine would be just as fortifying for our bellies as the atmosphere had been for our hearts.

Our trusty friend, Groupon, provided us with two three-course meals accompanied by a bottle of wine of our choosing—I selected their green wine option which is specific to Portugal, therefore the obvious choice. Crisp, refreshing, just sweet enough and not too dry, our perfectly chilled bottle of Octavo Vinho Verde was just the thing to whet our appetites. Here is what Marissa and I ordered from our lovely and helpful waitress:

Marissa
Vieiras em Tomatada com Porto – Sea Scallops on Tomato Compote with Port Wine Syrup
Pargo com Espuma Batata – Snapper with Whipped Potatoes in a White Truffle Oil
Arroz Doce – Homemade Rice Pudding

Me
Salada de Polvo – Baked Octopus in Garlic/Parsley Vinaigrette
Bacalhau à Bráz – Sautéed Cod with Egg, Onion & Straw Potatoes
Arroz Doce – Homemade Rice Pudding

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In order to accurately assess our experience, we sampled each other’s dishes and were not disappointed in any way by any course.

The Courting Stage: Since the owner told us his scallops were voted one of the best in city, we simply had to test his word—his testament proved true. Firm, succulent and fresh, they were sublime in texture and taste. The tomato compote was refreshing and light; it paired well with the port wine syrup which tempered any possible tartness, yet wasn’t too sweet in and of itself. The baked octopus (I was compelled to order it after staring at the chef’s portrait on the wall) was equally divine; perfectly grilled and seasoned, it was firm, meaty and emitted just the right amount of oceanic essence. Paired with the lovely green wine, we Mavericks were falling in love with Pão rather quickly, and were ready to fall even deeper with our entrées.

Marriage: Marissa’s snapper was light and flaky, simply grilled atop truffled airily whipped potatoes. The dish was so fine and elegant that it stroked the palette like French silk. Pão was definitely no stranger to the nuances and subtleties that comprise truly fine dining without gilding the lily. I chose the bacalhau because it’s a very traditional dish that an authentic Portuguese establishment should always create perfectly—a litmus test of sorts. The chef did not let me down; it was truly delectable. The dish smooth, mellow and moist, not too salty, and the straw potatoes (think of shoestring fries) provided just enough crunch. Rather than pile all of the potatoes over the top, the chef married them into the dish with the cod, egg, and onion—a marriage made in heaven, believe you me. What God hath joined together, let NO man put asunder!

Ever After: The rustic arroz doce summed up the entire meal in its simple and unadorned beauty. Again, they win with their subtle use of fine ingredients; tiny bits of orange peel mixed into the velvety dessert gave each bite a burst of citrusy flavor that tempered the richness of the pudding itself. The cooking of the rice was timed accurately so it wasn’t spineless, yet not too firm that it hurt to chew. Spiced just right, we couldn’t be happier…until the owner complimented us with two glasses of smooth port wine and even smoother kisses to our cheeks. What a splendid ending to our evening.  Brava, brava!

You have captured our taste buds, our bellies and our hearts, Pão. I think of you fondly and anxiously await our next reservation. Until then I am…

 
Yours truly,
The Vickylicious

Getting Creative with Squats

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Traditional squats, Sumo squats, weighted squats, jump squats, gorilla squats, one-legged squats… There are so many variations on this dynamic, body-altering, life-changing exercise, and all of them have great cardiovascular and muscular benefits. It’s an essential compound exercise. Call me a jerk when I tell you this, I don’t care: I love leg day and incorporating cardio at the same time, especially when it comes to the almighty squat. Before I get into the meat of my post, I’d like to iterate some of the benefits of doing squats.

1. Squats build muscle all over, including core muscles
Squats build muscle and strength in the quadriceps, glutes, hamstrings, calves and entire posterior chain. They also contract the abdominal area. Studies have shown that contractions while squatting are more intense than a traditional crunch. Another factotum most people don’t know is that squats provide a highly anabolic environment for all other areas to grow when trained, due to the release of testosterone and growth hormone. This increases muscle mass and strength in all areas of your body.

2. Squats burn more fat
Another bit of information many people don’t know is that muscle burns fat. Because of #1 above, squats are a highly effective way to burn more fat. The more muscle you have on your frame, the more calories you will burn during training and post-workout. If you want to get lean, this is the move for you.

3. Squats are functional, help maintain mobility and balance
Squats are one of the most applicable exercises of all in the real world. They translate across myriad daily activities, help to avoid injury, and increases efficiency in everyday life.

4. Squats boost performance and increase power
Squats increase performance by helping you jump higher and run faster. So along with balance and mobility, add agility to the list of benefits. It takes a lot of effort to rise from the bottom of a squat. Having various points of load along the range of motion, the rise generates power and strength which translates to other movements in the gym, in sports, and in daily life. Squats are truly a universal exercise.

So why do jump squats? We do them to build strength-speed, increase power, improve rate of force development, and of course build up plyometric capacities (plyometrics: a.k.a. “plyos” in gym speak, are exercises based around having muscles exert maximum force in as short a time as possible, with the goal of increasing both speed and power). Standard squats help you build static strength while jump squats develop explosive power. Explosive power is the ability to generate force quickly (as previously stated at the beginning of this paragraph). Also, squat jumps rev up your heart rate. If you do a set of squat jumps between each strength move, you’ll burn more calories and build strength and power at the same time. Incorporating squat jumps will add a dynamic cardio component to any training session.

Now let’s jump into the fun!

The other night after a killer full body kettlebell workout that had me sweating buckets (I’ll post something about it in the near future), Shawn and I had a little fun in the gym’s empty studio before going home. People have been asking me to post workout videos again, so I felt it was only right to acquiesce to those demands. Below is a clip of forward and backward squat jumps on a punching bag.

Not only does this move do everything listed above, it further improves, balance/stability, agility, enhanced motor skill function, and gives that extra boost to the hamstrings, core and glutes; it’s an overall more explosive variation. My heart was pumping hard after doing only a few repetitions for this video clip, proving the intensity of the cardio benefits is strong. Add this to your strength training routine and you’ve got a great interval session in your repertoire. Always remember to practice proper form. With great form comes an even greater result. The better you get, the more variations you can incorporate.

Who said workouts couldn’t be fun?!  😉

Maverick Lundi Va à L’est du Village

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Monday had the Mavericks dining at Le Village in the East Village with another amazing Groupon perk. This deal piqued our interest because, although a French restaurant, its menu had mostly vegan and vegetarian items of which Marissa and I were curious to sample. On the website, Chef/Owner Didier P. of La Sirene fame says:

“Hand on the kitchen, I want to do a ‘complement’ of my 1st Bistro with a lot of Vegan/ Vegetarian options. No processed tempei, seitan or even soy!
  However, you can come with your friends regardless if they aren’t Vegetarian, I have few dishes (Appetizers and Entrees) which are with meat.
  That’s the difference with ‘Table Verte’ It will be a bistro ‘meat Friendly.’”

French cuisine is known for its sumptuous dishes that luxuriate the palette with rich and lusty flavors and textures. Would vegan/vegetarian fare massage our taste buds similarly? According to reviews from previous patrons and a 2014 OpenTable.com Diners’ Choice Award, yes. The unapologetically carnivorous being that I am, I had my doubts, but was still excited nonetheless; I had a feeling this meal would be more suited toward my mostly pescatarian comrade. Our Groupon deal included 2 appetizers, 2 entrees and 2 desserts. Marissa bought a bottle of wine from the bar next door (no corkage fee at Le Village, by the way). Here’s what we ordered at this BYOB, mostly meatless bistro:

Me
Pate de Campagne (duck) – served w/ cornichons, Dijon mustard and puff pastry
Choux-Fleur Roti – roast cauliflower head w/ sautéed greens, sweet potatoes, quinoa red bell pepper coulis
Banana Brulé (The Banana pudding, French Style) – French pastry cream, Nila style cookies, caramelized sugar coating

Marissa
Royans Ravioles a la Crème – fresh little French raviolis stuffed with Comte cheese, garlic, parsley, cooked with heavy cream and truffle oil served in a cast iron cocotte… Sensual!
Coq au Vin – red wine, bacon, onion, mushroom bouquet garni. Stewed chicken, classic and rustic!
Minute Baked Vegan Seasonal Tart (apple) – served with coconut sorbet

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The pate was served warm in a ramekin, accompanied by a smooth Dijon mustard, a few cornichons, and 4 light and flaky puff pastry straws. The pate was flavorful and moist, but a little too firm in texture for my liking, possibly due to overcooking (it seemed shrunken in the little ramekin). Marissa’s ravioli were tiny and delicate looking, but were packed with rich flavor yet not too salty. Our appetizers were good, but the real test was the entrée portion of our meal. I like cauliflower, but I’ve never had an entire head of it for my meal; needless to say, I was a bit apprehensive. And when our lovely waitress set it in front of me, I was flabbergasted. It really WAS an entire roasted head of cauliflower! It was so huge that all I could think was, “This better be good because there’s so much of this thing!” Thanks to the veggie gods, it was pretty good; nutty, moist, firm yet not too crunchy that it felt raw, the Choux-fleur Roti was the only cauliflower I’d had at a restaurant that wasn’t soaked in cream, cheese, or butter, and/or wasn’t mashed like potatoes, and I enjoyed it! Marissa’s dinner could have been richer in flavor, but the chicken was smoky tender. Coq au Vin is a sexy dish, and although Le Village’s didn’t quite make the grade, it was a worthy effort. Dessert however, was another story aptly called “Yum, Yum, Yum!” The Banana Brulé was a delectable hybrid of crème brulée and a soul food banana pudding, replete with Nila wafers. Thinking that there was no way an apple tart could outdo that sweet treat, I was totally mistaken. This was no ordinary apple tart, for it was grilled, not baked! The dough was flaky, buttery and crispy, all with a charcoal grill taste—YUM!

Verdict: Le Village won’t convert me to vegetarianism, and I prefer to indulge in my carnivorous ways elsewhere, but the presentation, service and most of all the desserts, were noteworthy.

On to the next food adventure!

I Am a Spartan

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By no means am I wuss, a princess, or a diva; I have no problems getting my hands dirty and sweating. However, I’m not a tomboy and I’m not into the outdoors. I’ve never camped, hiked or whatever it is people think is fun to do in the woods—I dropped out of the Girl Scouts after one week and I avoid sitting outside for brunch in the summer when it’s too hot. I abhor humidity and can’t sleep if I know there’s a mosquito flying around in my apartment.

All that being said, I also like pushing my body to its limits, getting stronger and working out in any way that will get me my desired results; I want to be a physical beast (while still looking feminine). I want to know that if I have to run for my life, that if I have to scale walls or do whatever it takes to stay alive in a dire situation, my chances of survival are as high as possible. So when a fellow worker-outer started mentioning the Reebok Spartan Race I initially balked, but as everyone else signed up and grew increasingly excited, my boyfriend and I seriously began to consider it as well. And being the impulsive person that I am, I signed us both up two days before the event…then inwardly cringed. Not only did I feel physically unprepared and incapable, I didn’t even know how I could be mentally prepared for something as daunting as 4.5 miles of rocky hills and 15 grueling obstacles interspersed along the trail. Let’s just say I felt numb for those two days leading up to the race.

What exactly is the Spartan Race, you ask? Here’s the website’s description:  “Simply, Spartan Race is the world’s leading obstacle race series. It’s an event of pure primitive craziness that you’ll never forget! Spartan Race has:
· Races all over the globe
· Different distances for different levels and styles or racing.
· A unique culture and community of athletes striving together to overcome any and everything.”

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Our team ran the Spartan Sprint. After my initial shock of pressing “JOIN” wore off, I immediately started my own recon to find out everything I could about the course and how to prepare. The race is different every year, however I needed to see what kind of obstacles were probable so as not to go into this completely blind. The videos of races past, accounts from those who’ve participated in years prior, and pictures of men and women scratched up, tired and battered, had me at a total loss. Yet even all of that couldn’t prepare me for the actual experience of hurdles like scaling walls, rope climbs, barbed wire crawls over rocks, log, boulder and sandbag carries, monkey bars and nets, rock climbing, and jumping over fire. Hell, we had to scale a wall just to get to the starting line! I was ready to turn around and go back home as soon as I saw that craziness. Conversely, my mind completely changed when I saw one of the morbidly obese, out of shape contestants from NBC’s television show, The Biggest Loser, heave herself up and over that first wall: NO EXCUSES, BEAST MODE, FINISH THIS. There was no going back and I knew I had to test myself, body and mind. No more mental blocks were allowed to reside in my brain. If the man with one arm that was smiling a few feet away from me could do it, if the TV contestant could do it, then I could do it, too. I used to be that woman.

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Thank the gods on Mount Olympus that I stuck with it! While it felt like hell on earth at certain points (the barbed wire crawl was a big one), it was insanely awesome at the same time! Reebok has some smart people in their company; they design and engineer these races flawlessly. The courses truly show you what you’re made of in every aspect of human nature: fear, competitiveness, determination, strategy and ambition; physical and mental prowess, strength, capability and overall confidence. I regret nothing about joining this race. Self-doubt, fear of failure, and thoughts of defeat are now out of the proverbial window.

Right now as I type this post, the feeling of accomplishment is almost overwhelming. From being morbidly obese at 230 lbs with no muscle strength; from not being about to run one city block without losing my breath; from having joint pain because I couldn’t carry my own weight; I made it to the Tri-State Spartan Race in Tuxedo, NY on Saturday, June 7th, 2014. Every ache, scratch and bruise makes me smile and my eyes well with tears unshed. I went into this experience thinking this would be a bucket list item, but I already know this has now become an annual test for me—I’m hooked. Even my workouts will be geared toward preparation for future races. I am determined, I am focused, I am a finisher. I am a Spartan.

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PS: Yes, I sure did give myself a fresh manicure when I got home. You bet I did!

MM Goes to Mancora

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Can we safely say that Groupon and Maverick Monday are BFFs? I’m beginning to think so because we scored another great online deal that treated us to Peruvian fare in the East Village (EVill) — $20.00 for $40.00 worth of food and drinks. Couple that with getting there in time for happy hour made the world a better place, even if only for a few hours and only for the two of us. So, eastbound and down we went to Mancora, known to be a neighborhood institution for quality food at decent prices.

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Named after Máncora, a town and beach resort in the Piura Region, in northwestern Peru,
“Mancora Restaurant and Bar takes you on a journey straight to the heart of the Inca Empire. Take the trip aboard plates of our fresh, authentic cuisine served up in a warm, friendly atmosphere. The comforts of a home-cooked meal meet adventurous flavors in every dish…Drawing on traditional staples from Peru and Spain, Mancora Chef Enrique Peraldo puts a contemporary spin on the classics. For the past 12 years at Mancora, Chef Peraldo has been dedicated to cooking his personal recipes for adventurous New Yorkers. Each dish is pleasing to the eyes as it is the taste buds, presented as tasteful culinary offerings to woo the American palate. Experience each one, from the richly flavored Pescado a lo Macho, a baked fillet of red snapper topped with seafood sautéed in a creamy sauce, to the popular Pollo a la Brasa, rotisserie chicken that arrives golden and crispy on the outside, but juicy and tender on the inside…”
With a description like that, I struck steak from my mind and went straight for the snapper. However before I go into the review, here’s what the two of us ordered:

Me
Pulpito a la Parilla – grilled baby octopus with panca sauce
Pescado a lo Macho – Baked fillet of red snapper topped with seafood sautéed with creamy sauce, served with rice

Marissa
Ceviche de Pescado – Sliced red snapper or shrimp marinated in fresh lime sauce with cilantro and red onion
Parillada de Mariscos – Mixed grilled seafood with panca sauce, served with rice or salad

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The rundown: My octopus appetizer was grilled perfectly; it was neither rubbery nor did it taste burnt. It was simply grilled without any seasoning except a pinch of salt, which adequately brought out the flavor of the ocean; the accompanying panca dipping sauce was good, but didn’t have enough punch to it (panca is a pepper). Marissa’s ceviche was light and fresh, but my taste buds told me there was something missing flavor-wise (the same feeling I got with the panca sauce). Not in love, however not disliking the offerings so far, I was still excited for our entrées. Again, everything was cooked spot-on and presented like beautiful seafood cornucopias, shiny shells and all. I would have loved my dish if it weren’t for the panca sauce again; this was one time I think salt and a little more seasoning could’ve done the trick (and mind you, I’m not a fan of salt). Also, my snapper fillet was too small and its flavor and texture was no match for the robustness of the shellfish. Marissa’s seafood mixed grill was saucier than expected, but tasty, well-seasoned and timed to perfection. We both finished everything on our plates.

Although Mancora didn’t exactly hit any high notes, the fare was decent. If given another Groupon deal, I’d go back and try the steak and get the grilled baby octopus again—that was the meal’s highlight for me. Now would I think to return on my own? Probably not, given that there are myriad restaurants to try in this food mecca, so many that we decided to venture someplace else for dessert! On our usual after-dinner constitutional, we went to the EVill’s location of Odd Fellows Ice Cream Co., where you can satisfy your cravings of savory and sweet at the SAME DAMN TIME! Thanks to the owner/creator’s pregnant wife’s cravings of “fried chicken, grilled cheese sandwiches … and salty-flavored ice cream,” Odd Fellows was born as well as their baby! Even though they were sold out of a few flavors by nightfall (I wanted to try their PB&J with Toast and Cornbread flavors), the glutton in me couldn’t order just one scoop, so I had one of Thai Iced Tea and another of Miso Cherry—AMAZING! I also sampled Chorizo Salted Caramel (don’t know how to feel about it, both good and weird) and Burnt Marshmallow (yum). Marissa had Thai Iced Tea as well. This place is perfection, especially if even Marissa, who doesn’t like dessert, loved it just as much as I did.

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Thumbs to the side for dinner. Thumbs sky high for dessert!

Maverick Monday: Boiled Over?

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This past Monday Marissa took me to The Boil on the Lower East Side for seafood by the pound. The minute she told me about this place, I was sold. A longtime fan of the California chain, The Boiling Crab, I thought I’d always have to travel cross country to satisfy this craving: boiled shrimp/crab/crawfish/lobster by the pound with a seasoning of your choice–or an intense mixture of them all–served in a plastic bag. With corn on the cob and potatoes added to the mix, this is a seafood lover’s dream. Would The Boil be equally as good or better? There’s only one way to find out!

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Upon entering this venue of oceanic enchantment, we were greeted by hip hop in the speakers and two young Chinese men with spiky hair and baggy jeans, jamming to the beat while behind the host stand. I could already tell this was my kind of place; I was totally digging the energy and vibe. Past the bar where people were already drinking and chowing down, one of the cool dudes led us into the dining/kitchen area where the wooden tables were clad in brown butcher paper and plastic bag-lined metal buckets. The clean, brightly-lit and well-ventilated kitchen boiling pounds of crustaceans instantly made my mouth water in anticipation of all the tasty little bottom feeders. Can we dig in already?! Only after we address how hot/cute/beautiful our waitress was and her personality matched her appearance. Looking like Basketball Wives: LA’s Draya Michelle, but an Asian version from Kazakhstan, I was smitten and had to tell her so. I’d go back to The Boil just for her, screw the food! … Just kidding; never screw the food. Never. Here’s what we ordered:

Me
2 lbs of shrimp in garlic butter and Old Bay seasoning, medium spicy
Crème Chocolate

Marissa
King Crab legs and shrimp in garlic butter and lemon pepper combo (1 lb each), fire hot
An additional pound of shrimp, same as above

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Bibs on, we pounced on the food, rabidly digging into our bags and peeling and eating in silence. I was boiling over in happiness, joy, contentment, and any other word that expresses total elation. This was shrimp ecstasy for me! Approximately one pound into my shrimp, after allowing the corn and potatoes to sit and soak up the seasoning in the bag, I bit into my corncob and almost swooned at the garlicky, buttery sweetness; the potatoes were perfect as well, and I’m not really even a corn or potato kind of girl. But these?! Lawdamercy. Dessert was simple and delicious, a sweet ending to a fantastic meal. I ate it so fast I forgot to take a pic, so just imagine an old school to-go flan in an aluminum foil cup and you get the idea.

The bags of magic The Boil serves are worth their weight in gold and I can’t wait to go back! I will not be logging any frequent flier miles to Cali anytime soon with this place in my backyard. OOOO WEEE!

One Brand Face: Kat Von D

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Sold exclusively at Sephora, Kat Von D’s eponymous makeup line is chock full of bestsellers. From primer to mascara, her products are long-lasting and heavy duty on coverage and color. The website states:

“Created by Kat Von D, tattoo artist, TV star, and owner of High Voltage Tattoo, this inspiring makeup collection exemplifies the fusion of glamorous, old Hollywood and edgy rock ‘n’ roll. Kat’s distinct style and flawlessly crafted face reveals that she is as masterful with a makeup brush as she is with a tattoo machine. Her passion for makeup and self-expression is inked into every product she creates, from the romantic, soulful designs to the rich, highly pigmented and long-lasting formulations. Exclusively at Sephora, Kat Von D’s one-of-a-kind beauty collection allows you to indulge your creativity and unleash your
inner artist.”

After so many claims of how full coverage her foundations and concealers are—enough to cover a tattoo—and how long-lasting all of her other products are as well, I decided to buy everything needed to “flawlessly craft” my own face and see if all of the declarations are true. Below is everything I bought (photos courtesy of sephora.com), in the order in which I applied them.

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First impression: I love that the Lock-It Tattoo Foundation is in a clear pump dispenser (I’m shade M62); you can see how much you have left and the pump is easier and more sanitary than pouring liquid onto your hand and placing your fingers all over the opening. Contact with skin=bacteria. No pump = easy to spill + unsanitary + lack of control. The formula is thick, highly pigmented and full coverage; a little goes a long way, so this is actually a good value at US$34.00 because I only had to use one pump. The same is true for the Lock-It Tattoo Concealer ($US25.00–I’m shade M26) when it comes to texture and coverage. Using these two products in conjunction definitely make for a flawless face in seconds. I used my Real Techniques Buffing Brush and Expert Face Brush, respectively, to apply them. If you need to sheer the products out for less coverage, a damp beauty blender will do the trick wonderfully (I have since tried this method and loved the more natural-looking results). I didn’t use a setting powder this go-round to see how the products last throughout the day. Next, using my Real Techniques Multipurpose Brush, I applied the Everlasting Blush in Essex, a matte cool rose that’s deep enough to show on my complexion. Just in time for this review, I was able to purchase the early release of the Immortal Lash 24-hour Mascara. I wasn’t crazy about the spiral wand at first, but the formula of the mascara and the spoolie really separated and lengthened my lashes. To finish everything, I applied Everlasting Love Liquid Lipstick in Mau5, a.k.a. BauHau5, a deep yet bright raspberry (US$19.00; The Painted Love Lipsticks come in the same colors and are the same price). Let’s see how it looked from the start of my day till the very end, no makeup touchups, photo filters or editing.

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Sitting under the infamously unflattering fluorescent office lighting at 8:00AM (left pic), I loved the way this makeup looked; this speaks volumes! Possibly a little heavy for everyday daytime wear (if a damp sponge/beauty blender isn’t used to sheer it out) the foundation looked amazing, covered all imperfections, was a perfect match for my complexion—and I’m sure many others, due to the large shade range—made me look more awake/brighter than I felt so early in the morning, and didn’t reflect a white cast from flash photography. My skin looked flawless and matte. The blush was just enough color (when applied with a light hand) to provide me with a healthy flush, and the mascara gave my lashes natural yet impactful definition. This liquid lipstick got more compliments than any other colored gloss/lipstick/lip stain I have ever worn in my life—no exaggeration (besides one of my reds)! By midday, my skin was starting to look dewy, borderline shiny, but everything was still in place; even my lips were still vibrant 3 cups of tea, a bowl of cereal, 4 glasses of water and a sandwich later. So far, the results were quite impressive, given that I didn’t use primer, set my foundation with powder or use setting spray. After a long day, all of the products endured humid conditions, my oily skin, long hours and a lot of sweating. There was a bit of foundation transfer, which was to be expected without setting it and being in steam room-like weather, and there was still a flush on my cheeks from the blush. The mascara didn’t flake, smudge or budge from my lashes and there was still a hint of color on my lips after breakfast, lunch, afternoon coffee and dinner!

Although the day started with visible makeup, it became more natural as the day progressed, and that made me happy since I was at work. Kat Von D definitely has a winning line of products for women that desire a fuller coverage (I was recovering from a breakout and no one could tell), a face that’s beat to the gods all day long (yes, please), trustworthy makeup for a special event, or a night on the town with a show-stopping face (again, yes), then this is the line for you. I have since created the same face with setting powder and the results were amazing, so I know I’ll be returning to these babies again and again. As of right now, this is my favorite high end product line with all hits and no misses. Taking it all off with the makeup removing wipes was a breeze and nothing made me break out anew. Thank you, Kat, for being your wonderfully tattooed self and for loving old Hollywood glam with edge, and needing to cover up your ink once in a while, and most of all, for finding the right people to make your vision come true and put it into such pretty packaging. I applaud you all.

Now we can forever give good face.

MM Does TT: Simply Z Best?

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Due to another great online deal, the Mavericks went to ZBAR Restaurant and Sky Lounge on a Tuesday evening (it’s closed on Mondays), which made changing the name of our weekly dinner to “Tasty Tuesday” necessary. Having had our share of myriad tapas from all over the world and because Marissa had dined at ZBAR awhile back, I believe I subconsciously set the bar higher than usual. New York City has some pretty high caliber tapas bars and Spanish restaurants, so I really hoped this place wouldn’t disappoint.

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Being that ZBAR is a rooftop venue on the far west side of the city by the Hudson River, the eastern view of the Manhattan skyline was quite exceptional, and the floor-to-ceiling glass windows showcased it wonderfully. The bar/restaurant was trendily clad in white leather and brushed steel and dark wood seating, stone accents, mood lighting, and well-stocked liquor shelves. Their creative and delicious sounding cocktail menu thoroughly whetted my appetite for sinful libations, but I held off so I could properly enjoy our bottle of wine. All I could hope was that the ambience and presentation of the food (I did my research online and saw food pics) weren’t all fluff and no substance.

Our deal included one bottle of wine and 3 tapas dishes, but we ordered more, naturally. Please tell me whose appetite can be satiated on 3 shared tapas. Silence? Yeah, I thought so. Here’s what we ordered:

[Salmon] Amuse Bouche–complimentary
ZBAR Mussels (green garlic, tomato confit, fine herbs, chorizo oil, cabrales cheese, garlic croutons)
Mexican Ceviche (shrimp, agua chile, jícama, avocado, cilantro)
Carnitas de Atun (yellow fin tuna, wasabi chili aioli, avocado salsa)
Truffle Mac n Cheese with Lobster –not part of the deal
Mexican Vanilla Brulée Cake (Colombian coffee crumbs, dulce de leche sauce)—not part of the deal

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The rundown: It was a nice touch that we were given a complimentary amuse bouche of raw salmon flavored with sesame oil atop shredded cucumber; light, fresh, and just enough to get our taste buds warmed up for more, although I wasn’t quite prepared for the Asian-inspired flavor it offered due to the sesame oil (friggin’ fusion cuisine, I tell ya).

The first dish we sampled was ZBAR Mussels; the description totally didn’t match the reality. Where do I begin? Oh yeah, I remember because the overcooked little babies that were shrunken in their shells are hard to forget, unfortunately. Once I saw them I knew this was probably the only time I’d ever been happy to get a small portion. I didn’t taste any hints of chorizo oil or fine herbs, unless they were so fine they were undetectable. And I’d love to tell you whether or not I enjoy cabrales cheese, what it feels like and how it tastes, but I can’t because it was completely absent from the dish! Oh, let’s not forget the “garlic crouton.” Garlic crouton…is that what I read? You read that too, right? I’m going to call it what it really was, un-garlicky burnt toast. While I’m at it, here’s another misnomer for you: “tomato confit.” Tomato confit? How about tart and chunky tomato broth instead; I’d rather eat San Marzano tomatoes out of a can—same effect.  

So now I’ll ask you lovely readers, do you think the rest of the meal was just as tasty? I know you’re anxious to see what happened next. *cue evil laughter* … Mwa ha ha ha!

The Mexican Ceviche was tomato sauce with a few shrimp and unripe avocado hiding in the depths. This place really had a thing for tomatoes, because with all that sauce I don’t even remember if there was any jicama in the dish. As we’ve already seen, the menu descriptions were not at all indicative of what was actually plated, for I surely read jicama and not tomato sauce when I ordered this. Can you double check in case I was mistaken? Thanks for confirming that for me; I figured as much.

The only item that lived up to its description and tasted good was the Carnitas de Atun; I have no complaints for that one. The Truffle Mac n Cheese was decent; seasoned well, but not enough truffle flavor, and the lobster was not dispersed throughout the mini trough, it was just the one claw that they sat on top for presentation. It definitely wasn’t worth the $20 price tag. I’ve had better for less money. The Mexican Vanilla Brulée Cake was so light and airy, I wasn’t sure I was eating anything. It was too subtle! Crunchy crumbs mixed with vanilla foam did not make for a pleasurable experience. Bad on top of bad.

Wonderful conversation and company not included (as usual), the only thing I truly was the bottle of wine. Thank you baby jesus that they don’t own the winery! Marissa, I hope your last dining experience there was 1000x better than ours.

ZBAR, if you’re reading this, just stop with the fake fanciness. You’re clearly not an haute cuisine establishment, so enough with the false pretenses. I beg you.

Sledding for Summer

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As anyone that knows me knows, I am always trying to push my body with different workout routines, classes and exercises. This is necessary if I’m to reach my health and fitness goals sooner rather than later in life, and as summer quickly approaches, it’s time to step up my game once again.

Last week I revisited an old friend, the push sled (a.k.a. prowler). I haven’t visited him in a while because too many people warned against it because of my faulty knee, saying it would do more harm than good. Can I say that how wrong they were was an understatement? Not only did it feel great, it strengthened my knee and will continue to do so over time. Before I show you my test run, I’ll explain the workout and its benefits.

Besides providing an intense way to blast the legs—which I love—a weight sled puts your whole body under [good] stress and drives your heart rate through the roof, making it a fantastic way to rev up your metabolism. It increases your work capacity, helps in developing anaerobic power, and is great recovery after heavy training sessions. Sled training delivers overall strength, body composition improvement, and if used with the appropriate training protocols, can also make you faster (think sprinter) àall of my goals. Push sled workouts are one of the best ways to decrease body fat, especially *visceral fat, is with high-intensity work using a relatively larger volume. So how do you perform this incredible, do-all exercise, you ask? Keep reading.

Push sleds allow you to push either from a low position (making you more parallel to the ground) or from a high position. The lower position focuses more on your quads and makes for a more difficult workout. Most people tend to load up their sleds, too, but you shouldn’t start with a lot of weight, explains. Try loading the sled with one, 45-pound plate in the beginning, or even nothing until you get the gist of the movement and achieve proper form. Once you have the form correct, only then should you use a 45-pound plate and then add-load weight in increments according to your strength.

“Guys try to move the sled as fast as possible, and in the process they round their back and push through their arms,” says Mack from Men’s Health Magazine. “Instead, you should move deliberately and treat the exercise as if it’s a walking plank. As you move forward, you should maintain a straight line from your head to your ankles the entire time. Your power comes from your legs and hips, so drive your feet diagonally into the ground with each step.”

Since I’ve done this exercise before and I know I can add weight to the sled, I performed my test run with one 45-pound plate. I figured that if this was successful, I can stay at this weight until I become faster without sacrificing form, then add weight in 25-pound increments. Having a video of this is not for vanity’s sake, mind you, but to critique myself and to document my progress. Additionally, I’d like to help others in their journeys as much as I possibly can through any avenue with which I create or am provided. Let’s take a look:

Not half bad, right? I’ll definitely be doing this more and work on improving each time.

*Visceral fat, or abdominal fat, is a type of body fat that exists in the abdomen and surrounds the internal organs. Everyone has some, especially those who are sedentary, chronically stressed, or maintain unhealthy diets. Excessive deposits of visceral fat are associated with many serious health problems including cardiovascular disease, type 2 diabetes, and increased blood pressure. Though it is possible to lose, it requires a larger commitment than spot exercises, like sit ups or crunches; a combination of cardiovascular activity and a lean diet is typically required. Hellooo push sled!

Crease Lightning

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Forever on the search for the perfect under-eye concealer, I have spent a not-so-small fortune and have endured a lot of slipping, sliding, and creasing. There has been one too many false alarms when I think I’ve found the perfect formula, only to find that the concealer has sunken into the folds under my eyes, making it look as if I’ve tried to caulk them like bathroom tiles. Not a good look. From cream formulas to liquid; from waterproof to mineral; from powder to mousse; all have creased on me (even with face primer and/or eyes shadow base), except for MAC Pro Longwear Concealer.

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Although this is my Holy Grail fixer, I go through this tiny vial very quickly and as a result, I end up spending a lot of money–US$18.00 every time really adds up. And honestly, sometimes my dark circles need more coverage than the Pro Longwear provides them (I’m all about the vampire life—I’ll sleep when I’m dead or I’ve achieved world domination, whichever comes first). So on the days when I need a stronger war paint, I’ve been at a loss as to how to combat creasing…until now, that is! After much experimentation, I have amended my application procedure. Let me introduce you to a trusty standby and a new friend, and I’ll show you how I use them both.

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The first step in my new regimen is to layer my eye cream; the more moisture you infuse into your skin, the less lines and creases it will have (common sense). I apply one layer of rich eye cream, put on my face moisturizer, and wait a couple of minutes to let everything sink in. In the meantime, I line up all of my cosmetics onto my sink to cut down on time. Then I apply second layer of eye cream and wait another minute (put my headband on and blow my nose)—this is the new part of my routine, using my trusty standby (I use eye cream every day and night). Next, I use eye shadow primer under my eyes—this is my new friend. Side note: I bought a cheapie for this experiment, just in case, figuring I can invest in a more expensive and/or better primer in the future if this trial actually works. However, if the Ruby Kisses is effective, I might not change at all! From this point on, everything else in my morning regimen is the same. For this experiment, I’m using Kat Von D’s Lock-It Tattoo Concealer because this has creased on me a lot in the past and will therefore be the perfect test product.

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Face primers and eye shadow bases haven’t worked, but eye shadow primer has some kind of magical power that hasn’t allowed this concealer to crease ALL DAY. 10 hours later and the above pic is the end result. I couldn’t be happier, and neither can my dark circles!

*Coincidentally, the makeup artist/guru Wayne Goss just posted about this exact same solution on YouTube not long ago. The saying is true: Great minds definitely think alike. 😉

**UPDATE: Since writing this post, I’ve switched from the Ruby Kisses primer to the Sephora brand and it works even better!

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