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Thursday November 22, 2005
Holiday style
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The holiday season is a
time to be a little more daring
withclothes. hair and make
up. It’s party time all around!
“We,ve gone throu^ a pret
ty chaotic year,” says Clairol
Master Stylist Ingrinette
Pope, whose work has been
seen on a number of music
videos and at the Soul TVain
Awards. “I think the holi
days will be a little more sub
dued this year, but we,re still
going to celebrate and we still
want to look our best when
we do.”
Rather than the usual
bright red outfits and
sequined tops, Ingrinette pre
dicts more sophisticated,
streamlined looks for the sea
son. “I think party clothing
and accessories will go one of
two ways. Either that little
black dress, whicli this year
could be brown or plum,
paired with one elegant gem
stone brooch or classic pearis.
Or a chic geometric or Giicd-
inspired print worn with no
jewelry at all. Makeup for
either look is siibtle, earthy,
smoky”
Hair color will once again
be the ultimate accessory.
“Because you might want to
change your hair color more
than once during the sea-
sonor you want to go bright
and blazing for just a few
days use a temporary or
semi-permanent haircolor
that is especially gentle and
can be used immediately
after relaxing or on natural
hair,” continues Ingrinette.'
“For those opting for an ele
gant
look, a Wme Brown or
Cedar from the Beautiful
Collection will deliver rich
tones and leave hair silky, soft
and shiny without ammonia
or peroxide. And since youjl
probably want to try different
hairstyles for different occa
sions, relax your hair at the
start of the holiday season
with a no lye, conditioning
relaxer like Gentle
TVeatment, which ensures
better straightening and long-
lasting body and shine.”
“TVy one look, try both, or
mix them up,” concludes
Ingrinette.
“Which ever look you
choose, remember that the
holidays are a time to cele
brate, have fun and look
beautifril!”
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704-'i93-1540
HOLIDAY SHOPPING
l\irkey, tiimmings,
minus aU the bacteria
PHOTO/WADE NASH
Shoppers at Eden Haute Accessories on Central
Avenue got a jump on the busiest shopping day of the
year Friday evening. Tonia Lewis, owner of the bou
tique , opened her doors to show off her sparkling
baubles. The day after Thanksgiving is normally one of
the busiest shopping days of the year.
Continued from page 3B
said David Kamen, chef
instructor at the Culinary
Institute of America. “The
idea is to ensure people’s safe
ty Salmonella dies at 165
degrees, ^ that extra 15
degrees we’re throwing on top
of there, one has to ask why”
Kamen said the internal
temperature of a whole
turkey will continue to rise—
"carryover” cooking—after it
comes out of the oven.
There are ways to roast a
turkey so it is safe as well as
succulent, he said.
Before cooking, try soaking
the turkey in brine, which
adds moisture to the bird and
helps it withstand hi^ tem
peratures. Recipes for brine
range from simple water and
salt to mixtures with apple
dder or molasses. Soaking
recommendations vary from
hours to days.
If you are cooking to 180
degrees, buy a brine-pumping
syringe and ii^ect the brine
into the thicker parts of the
breast before cooking. Then
remember to beiste it with
turkey fat or melted butter.
Kamen also likes to lay strips
of bacon across the breast.
Danle/s solution to the
problem is to break the legs
apart from the bird and cook
them separately
And about that stuffing;
The government isn’t crazy
about people cooking it inside
the bird. If you do, Raymond
said, measure its tempera
ture separately from the
tiukey and make sure it
reaches 165 degrees.
Food poisoning is a serious
illness that can kill people. It
makes 76 million people sick
each year, according to the
federal Cent^ for Disease
Control and Prevention. Of
those, 325,000 are hospital
ized and 5,000—nearly 14
per day— die.
Caused by bacteria such as
E. coli, salmonella, listeria
and Campylobacter, food poi
soning can cause nausea,
vomiting, diarrhea and fever.
On the Net:
Food Safety and Inspection
Service: http://wwwf^sMsda.gov/
Cliarleston 1 louse
on Tlie plaza
A i_.w Country Restaurant
Where Everyday is a Holiday
Lunch 11:30 a.m. - 3:00 p.m.
Dinner. 5:00 p.m. - 11:00 p.m.
3128 The Plaza
Charlotte, NC 28205
704-333-4441
Lots of good food and beverages
We’ll feed’ you til we fill’ you up, fuh true!
Parking available on premises
and shuttle services off premises.
Local
news you
can use
every day.
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