| FASHION |DRIPPING IN BLINGIs all about mega visual impact says Noemi Zarb.Glitter. Glimmer. Shimmer. Pile-on-the-accessories isvery much the look of the season … just the thing tomax your sex appeal for all those Christmas parties.Gone are subtle and muted tones; the catwalks andthe high street are pumping up the volume on glitz.And the flashier the better. Chandelier earrings, chunkychains, wristfuls of bangles and fistfuls of rings… plusno apologies for the clang and clatter of fake gold.Although some A-celebs are giving the impression ofstashing away their ingots and rocks, who ever saidthat bling is out?Lashings of flash trash or oversized pieces madefrom the genuine article are the signature of sleazebecause dripping in gold and diamonds singles youout as rotten at heart. Flaunted by gangsters, spivsand rappers, the gaudy gilt look carries no guilt<strong>com</strong>plex. Carried off with humour it’s a staple ofcontemporary chic proving how excess and kitschmake wonderful bedfellows. Perfectly in sync with thecurrent high on maximalism that exudes more than awhiff of decadence; golden-threaded, bead-encrustedaccessories have never been so irresistible … and so<strong>com</strong>monplace. Like metallic fabrics they show off yourassets best. So with a little luck and less of a delicateskin, the current gold rush or cool crass of brass isn’tgiving you a rash.No doubt gold’s lack of subtlety has underminedits mythical mystique. Its glare embodies ostentation.For real money, serious wealth is invisible. But theitch to sparkle spells out how good it feels to tell theworld you’re worth a fortune. Meaning loving goldand indulging in arresting jewellery is saying you loveyourself to bits. This is mainly what’s firing the craze forbig, bold and brazen jewellery. For all its flamboyanceand pretentiousness, there’s no denying gold as theuniversal signifier of excellence and staggering riches.The spell of gold is ingrained in our worldview.Everywhere the winner lifts gold. We tout youth asgolden. Economists insist that crude oil is black gold.(Politicians wage war on the flimsiest of excuses soas to get hold of seemingly fathomless oil wells.) Theunique power of gold does not merely symbolisewealth. It is a concrete image of wealth itself andits derivative pleasures. Nor does the allure of goldsimply emanate from its extraordinary sheen. It isalso malleable and indestructible – properties thatconjure the enigma of metallic sensuousness. Andeven though our perception of gold changes accordingto the ebb and flow of fashion, when it <strong>com</strong>es tothe crunch, the power of gold feeds on its ownseductiveness……A seduction which lavishly touts an unending egotrip. “Buying yourself jewellery is a wink at yourself.It’s a smile at your shadow. You do it in <strong>com</strong>plicitywith yourself,” Diane von Furstenberg asserts. Thiswoman certainly knows all about it. Her fast-livingglam is mirrored in her own designs of impossibleto-missgold jewellery. Nor does she differentiatebetween the significance of buying and receivingjewels. “When a man gives you jewellery, it showshow much he cares for you or how much he doesn’twant to lose you or how valuable he thinks you are,”she adds. “And when you buy it for yourself, it’s theexact same thing.” So you don’t have to wait forCupid’s arrows to get you noticed.L&s | DECEMBER ’07 37
| FOOD |KNOW YOUR TURKEY✁In the run up to Christmasyou would be hard-pressedto find a woman whoisn’t running around like aheadless turkey. Here’s howto banish stress by beingwell organised!This is easier said thanby Gloria Mizzi done, but it always paysto try. This year I’m all setto achieve a stress-freeholiday season by keeping the Christmas menu simple.So let’s try and do this together by deciding the menuahead of time. Are we going to have the traditional fare– chicken soup, timpana, roast turkey and Christmaspudding - or other delicious alternatives? If it’s turkey,the all time favourite, here are a few facts.The turkey came originally from America and wasfirst domesticated by the Aztecs in Mexico. TheSpanish introduced turkeys into Europe; and theysoon became a popular choice in France, Italy andBritain too. When early settlers from Britain, Franceand Holland crossed the Atlantic to North America,the vast flocks of turkey that roamed wild providedthem with sustenance. They were plentiful and so easyto trap or shoot that the older children of the familywere given the responsibility of catching them. Turkeyis a lean source of protein and provides B vitamins,phosphorous, potassium, magnesium, zinc and iron.COMPETITIONWin a meal for two at theWild Thyme restaurant(excluding wine). Answer thequestion, fill in your details,and send to: Wild ThymeCompetition, Life & Style, Media.link Communications Co Ltd,Triq Herbert Ganado, Pieta, HMR 1450Question: What are the herbs necessary forcooking the 'Turkey with Mushrooms' recipe?NAMEAnswer: ......................................................................................................................................................................................................ADDRESS............................................................................................................................................................................................................................................................................TEL/MOBILE......................................................................................................................................Send in your answers by the 31st December 2007.My Christmas MenuDELICIOUS ALTERNATIVESSmoked Salmon Pâté❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Tortellini in Chicken Soup❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Stuffed Turkey Breast❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Mincemeat Sponge Pudding❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉So if it’s turkey this Christmas here are the roasting times.Preheat the oven to 180°C / 350°F / Gas 4. Calculate the cooking time according tothe weight of the bird (remember to weigh the bird and stuffing separately and addthe two together for total weight). Use the following as a guide to time, checking andbasting regularly during roasting.❉ for birds up to 4.5kgs allow 20 minutes per 450gr plus an extra 20 minutes❉ for birds over 4.5kgs allow 18 minutes per 450gr plus an extra 20 minutes❉ for birds over 6.5kgs allow 15 minutes per 450gr plus an extra 20 minutesPoints to remember:A frozen turkey must be thawed <strong>com</strong>pletely before cooking. Unwrap and place on arack in a deep dish so that any liquid that drips from the bird as it thaws runs belowthe rack. Place in the refrigerator and allow two to three days for a 4.5kg bird, andthree to four days for a 6.5kg bird. Never stuff the turkey in advance of cooking.The stuffing can be made in advance, but the turkey should not be stuffed until justbefore it is placed in the oven. Never shorten the cooking time because althoughthe meat may appear cooked, extra time must be allowed to cook the stuffingthoroughly. When the breast is brown, cover with foil and continue cooking. Removefoil for the final 20 minutes of cooking. To check if it is cooked, insert a skewer intothe thickest part of the thigh. If the juices run clear it is cooked. If the juices are pinkand the meat is soft, return to the oven and check again after 20 minutes. Whencooked, remove turkey from oven, cover closely with foil and let it rest for at least 15minutes before carving.'All ingredients used in these recipes have been provided by the courtesy of GalaSupermarket, Testaferrata Street, Msida'L&s | DECEMBER ’07 39