A new line of super chic sportswear made for the next generation of movers and shakers. Inspired by movement, everything is designed for active girls who aren’t afraid to sweat — dancers, gymnasts, ice skaters and athletes. And, of course, being part of the Lululemon family means that the sporty design is matched by a stylish look and made of high quality, technical fabrics.

Tips from interior designer Sabrina Soto, author of Home Design

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It all began in the 1930s, at the Toll House Inn, owned by Ruth and Kenneth Wakefield in a time when chocolate chips did not exist (Gasp!). One day, while preparing a batch of homemade Butter Drop Do cookies for her guests (Yum!), Ruth had an idea that would make her a pioneer in baking. She decided to add bits of chocolate to the cookie dough (Genius!). She cut a bar of Nestlé semi-sweet chocolate into tiny pieces, expecting the morsels to melt as the cookies baked. But (Surprise!) instead, the chocolate held its shape and softened to a delicately creamy texture and the most popular cookie of all time was here.

The cookie was a hit! Soon, Ruth’s recipe was published in the Boston papers and Nestlé chocolate bars were flying off the shelves. Yet still, there had to be an easier way to get the chocolate bits into the cookies…and ta-da! In 1939, Nestlé began selling their chocolate in tiny pieces now known as the chocolate chip!

So celebrate by pouring a cold glass of milk and making a fresh-out-of-the-oven batch today! And for more tips on baking the perfect cookie, read Mastering the Art of the Chocolate Chip Cookie.

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Preheat oven to 400°F. On a large baking sheet, add 3 cups cooked chickpeas (or two 15 ounce cans of unsalted garbanzo beans, rinse and drained). Drizzle with 2 tablespoons olive oil and toss to coat. Spread chickpeas evenly on sheet. Bake, stirring occasionally with a spatula, until very crisp but not burnt, about 45 minutes. Remove from oven and sprinkle with 1/4 teaspoon sea salt and 1/2 teaspoon garam masala. Serve warm or at room temperature.

Chickpeas Pack a Fiber-filled Punch. Most of the fiber in chickpeas is the insoluble type, which improves the efficiency of the digestive process, preventing certain fats from being absorbed readily.

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The concept of knockoffs has always seemed a bit in poor taste. Who likes a phoney? Snobbish as it may sound, the fact of the matter is, if you can’t afford a real Birkin, don’t prance around with the Aldo imposter hanging from your elbow crook. You know it’s fake, I know it’s fake, and it’s all very sad and very awkward because as desperately as this person with the signature “C” splattered bag is seeking a compliment, you absolutely cannot praise a counterfeit no matter how good it may be. Not necessarily because of the bag, but because of how you look when you carry the bag and, unfortunately, there is always a slight semblance of shame that seeps through when you know it’s not the real deal. Unlike faux fur which makes you feel better, faux designer labels make you look a little less confident. And, a knock-off simply cheapens everything we’ve learned from the September issue of Vogue.

Yes, they’re hard to resist as you walk past a folding table piled long and high with “designer” wallets, pleather purses and bedazzled sunglasses. And even harder to resist when it’s just a $20 haggle away from being yours. So, why shouldn’t you buy it? Fakes are ethically unsound, fiscally irresponsible and psychologically unfulfilling.

Moral and morale reasons aside, purchasing the fake may cost you more in the long run.

Purchasing counterfeit products makes you up to 70 percent more likely to splurge on the real deal eventually. — Renee Richardson Gosline, a professor of marketing at the MIT’s Sloan School of Management.

In the 2009 study conducted by Gosline, women who attended “purse parties,” in which female friends met to buy knockoff bags. The women received lots of compliments on the imposter merchandise but they also noticed that the bags showed signs of wear and tear fairly quickly. Soon enough, a majority of the owners found themselves buying designer replacements. Another reason they sprang for high-end carryalls?

Exposure to counterfeit goods makes people more aware of—and in turn desirous of—the genuine designer articles. — Yi Qian, a professor of marketing at the Kellogg School of Management at Northwestern University

We all deserve a little taste of luxury. Although it definitely does cost more, even if it takes you longer to get the real thing, it will be much more worth it once you finally do.

In a Brigham Young University study of 1,734 couples, more materialistic pairs—though often better financially—had the least effective communication, the highest levels of conflict, and the lowest relationship stability. To break money’s hold on your relationship, do what less materialistic pairs seem to do naturally: Enjoy what you have and catch yourself if you find you’re focusing on those who are wealthier.

article c/o: Good Housekeeping | April 2012

The solution: It seems counterintuitive, but you need to presoak. Nearly half a potato’s weight is accounted for by water. Soaking pulls out starch, which reduces the water content of the potatoes: less water, less steaming in the oven.

Start with baking potatoes (i.e., russets): They’re drier than waxy varieties (i.e., Yukon golds). Cut each peeled potato in half lengthwise, halve again, and slice each quarter into 1/4-inch-thick strips. Even thickness and wide surface area prevent burning and give you more crispy real estate. Soak in cold water for 30 minutes, then dry thoroughly with paper towels.

Toss with olive oil, and then spread on a parchment-lined baking sheet. Don’t overcrowd the fries, or it will be a steam bath in there. Bake on the bottom rack at 400° for 35 minutes, flipping once halfway through.

article c/o: Cooking Light | March 2012

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