Author Archives: Lea Barlow

I am absolutely in love with my Laura Mercier tinted moisturizer.  Not only does it provide a smooth, light foundation perfect for day wear but it also contains a 20 SPF which is a ‘have to’ this time of year.  My face tends to possess a natural greasiness so I opt for the oil-free version and top off with a little powder.  At $42, this stuff isn’t cheap.  I make the tube last longer by combining it with my more economical, drugstore moisturizer.

Written by Lea Barlow • Leave a comment

Here’s a new take on the traditional topsider.   A tip o’ the hat to you, Sperry, for stepping up your game.   Below are a couple different ways on how to work this look into your boating wardrobe.

Written by Lea Barlow • Leave a comment

It may come as a surprise to some of you but the humble little sardine is actually a nutritional powerhouse.  This tiny fish is packed with CoQ10, vitamin B12, selenium, omega-3 oils, protein, phosphorus and vitamin D. That’s a lot of goodness. Some people have long been aware of the health benefits of eating sardines. In a 1984 issue of the Town & Country magazine, James Villas wrote an article entitled “The Unsung Sardine” in which he said that “ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach.”  I’m not exactly the fish-out-of-a-can kind of girl but it’s worth a try.  Hey, besides the amazing nutrients, it’s already cooked!  Here are a couple recipes from eatingwell.com to help dress this unpretentious fish up a bit…

Tomato Toast with Sardines & Mint

Greek Salad with Sardines

Written by Lea Barlow • Leave a comment

INGREDIENTS

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper
• 3 medium tomatoes, cut into large chunks
• 1 large English cucumber, cut into large chunks
• 1 15-ounce can chickpeas, rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tablespoons sliced Kalamata olives
• 2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Continue reading →

Written by Lea Barlow • 1 Comment