It's not technically fall yet, but it sure does feel like it (and yesterday I actually saw Halloween decorations for sale). To me, this time of year is way more exciting than the first of January: trees, flowers, food, clothing, everything is saturated with rich colours. It's difficult not to be inspired!
I've been drawing a lot of ideas from
Pinterest. If you haven't checked it out, it's a virtual board where you can post images you love to share them with others (or if you'd prefer, you can just browse around). It's like having an ever-changing inspiration board (and easier to manage...mine has started to gather dust). Here are some autumnal craft projects I've come across lately. What's been inspiring you?
Do you speak the language of flowers? Find out the different meanings of various flowers, plus get five tips on making your bouquet last.
In the Victorian era, particular flowers in certain colours were chosen to express specific feelings. Using this language of flowers – called "floriography" – a bud, bouquet or even a boutonniere delivered more than colour and scent. Here's what some familiar flowers may convey:
Apple blossom - Good things to come Aster - Contentment Buttercup - Childishness Pink carnation - Gratitude Yellow carnation - Rejection Crocus - Gladness Daffodil - Chivalry and respect Daisy - Innocence and purity Daylily - Enthusiasm Dill - Lust Edelweiss - Daring and courage Forsythia - Anticipation Gardenia - Secret love and joy Blue hyacinth - Constancy Ivy - Wedded love and fidelity Lavender - Loyalty White lily - Heavenly purity Lily of the valley - Humility Mint - Virtue Orange blossom - Marriage and fertility Palm leaves - Victory Dark crimson rose - Mourning Pink rose - Friendship Red Rose - Passionate love Snowdrop - Hope Sunflower - Adoration Red tulip - Declaration of love Violet - Faithfulness
So that beautiful bouquet of dark crimson roses and white lilies surrounded by palm leaves that you just sent to your friend or love one could be telling her, "Many are mourning my victory and success within our relationship, as it's heavenly to be with you!" But – since floriography word lists vary – it could simply be saying, "Hi!"
5 best ways to make your bouquet last 1. Buy fresh flowers. Avoid flowers with any signs of mildew or mould, and look for buds that are just beginning to open. A&P, Dominion and Loblaws help out by guaranteeing their blooms will last for a specified number of days.
2. Keep it clean and lukewarm. Start with a squeaky-clean container and lukewarm water (tepid water is more readily absorbed than cold), then change the water every other day.
3. Add a floral preservative. Most bouquets come with their own packet of goodies that provide nutrients and prevent bacterial growth – all to keep the flowers fresher longer.
4. Strip and recut the stems. Remove any leaves that will be immersed, then recut the stems to encourage water uptake. Trim soft stems straight across. Cut woody stems on an angle, then smash or slit the bottom 2.5 cm (1 in). Pinch small wads of cotton from a cotton ball and stuff them into the bottom of hollow stems to help them hold moisture.
5. Show them off in a good spot. Set your floral arrangement away from drafts, direct sunlight, radiators and ripening fruits (the latter emit ethylene, which prevents buds from opening, discolours blooms and leaves, and shortens vase life).
Colin D. Ford, Artistic and educational director for Kérastase Paris
"The biggest mistake women make is using the incorrect hair-care products for their hair style, which can leave mid-lengths and ends looking dry. A professional consultation will [determine] what hair-care regimen is best."
Hair advice that professionals swear by
Stacey Staley, Founder and creative director of Blonde in Toronto
"Make sure you're rinsing your hair correctly. That means spending between two and three minutes in the shower rinsing both your shampoo and your conditioner. Contrary to popular belief, warm water isbetter for rinsing products. Then, finish with a 60-second cool rinse to add shine."
Hair advice that professionals swear by
Danilo, Global ambassador for Pantene and celebrity stylist
"Hair needs all the help it can get. It needs added moisture, emollients, supportive structures. Treat your hair like you do your skin."
"The tendency to want what we cannot have is universal, but a cut will sit better, last longer and be so much easier to maintain if you work with your hair type instead of fighting against it. With a cut that's customized, getting ready is so much simpler—and prettier."
Hair advice that professionals swear by
Kevin Mancuso, Global creative director for Nexxus
"People with really fine hair and lack of density should consider colouring their hair because they're going to benefit by swelling the hair fibre. If your hair is not damaged, you should consider double process, or single process with your own colour. When you damage the cuticle, you're going to lose some lipids, and that may be good for someone with fine hair looking for volume. Once the hair cuticle is lifted, the hair fibre can look nearly double in size."
Your body needs some sugar to function, but Canadians, who consume the equivalent of 26 teaspoons of the sweet stuff every day, are probably overdoing it. We break down what too much sugar does to your body, and how you can cut back.
Good news for those with sweet tooths: Glucose is our main source of fuel, so, yes, we actually do need sugar in our diets. But don't get too excited— they're not all alike.
"All carbohydrate-containing foods, whether candy, pop, fruit, vegetables or grain products, break down into glucose in our bloodstream," says Patricia Chuey, a Vancouver-based registered dietitian. "But our bodies respond differently when we get sugar from nutrient-dense, fibre-rich foods, eaten as part of a balanced meal that contains protein, compared to 'empty' calories from zero-nutrient, fibre-less foods."
Those carb-heavy, low-nutrient foods cause our blood-sugar, or glucose, levels to spike, triggering the release of insulin in response. One of insulin's jobs is to move glucose from the blood to our liver, muscle and fat cells for storage, and when there's more in our bloodstream than what our bodies need for energy, it can end up as stored fat—"even though fat, per se, wasn't consumed," says Chuey. That's partially why excess sugar consumption is linked to fatty liver disease, as well as Type 2 diabetes and heart disease. Fibre-rich, nutrient-dense foods, on the other hand, break down more slowly, so they don't cause as much of a blood-sugar spike, or the resulting weight gain.
That doesn't mean you have to skip your favourite sweet indulgences entirely. What we know today is that moderation is key—a little sugar won't hurt you.
But, for the most part, Canadians are not consuming a little sugar. According to Statistics Canada, on average, 22 to 26 percent of our total daily caloric intake consists of sugar. Put another way, that's an average of 110 grams, or 26 teaspoons, per day. And it's not just how much; experts are also concerned about where it comes from.
"Whole foods that are sweet, like fruit, can be good sources of vitamins, minerals and fibre, which can contribute to overall health," says Gita Singh, a research assistant professor at the Friedman School of Nutrition Science and Policy at Boston's Tufts University.
It's added sugar, regardless of the source, that's the problem. You'll find it in processed foods, such as many breads, soups, salad dressings and pasta sauces. And then there's pop, sports drinks and fruit drinks, which experts collectively refer to as sugar-sweetened beverages (SSBs). These drinks are among the top causes of obesity and its attendant ailments, which include heart disease, Type 2 diabetes, certain types of cancer and other chronic diseases. In fact, Singh coauthored a report published in the medical journal Circulation that estimates SSB consumption is partially responsible for the diabetes-, cancer- and cardiovascular disease–related deaths of 1,600 Canadians each year.
The fact that SSBs are a leading source of excess sugar in our diets is galling but encouraging. That's because the solution is straightforward: Stop, or at least cut back on, drinking them.
Chuey says you can further reduce the added sugar in your diet by avoiding convenience foods that list sugar (or maltose, corn syrup, cane sugar or honey) among the first three ingredients; swap your caramel macchiato for a latte; and top plain yogurt with fresh fruit. The less sugar you consume, the less you'll end up craving.
But when you do indulge, go all in. "Apply the pleasure maximization principle," says Chuey. "Make it really worth it! Not in terms of quantity, but the kind of quality that will really satisfy." So skip the soda fountain. But those homemade cookies? Enjoy!
YOUR BODY ON SUGAR
Click on image for larger view. Illustrations, thenounproject.com.
There are lots of table sugar subs on the market, but how do they stack up, health-wise?
Stevia: Zero calories per teaspoon
Stevia is a zero-calorie, fructosefree option.
Date sugar: 11 calories per teaspoon
Date sugar contains all the fibre and nutrients found in the dried fruit.
Coconut sugar: 15 calories per teaspoon
Made from the sap of coconut-tree flowers, coconut sugar has the same calorie count as table sugar, but it's lower on the glycemic index.
Agave nectar: 15 calories per teaspoon
Agave nectar is about 1 1/2 times sweeter than refined sugar, so you can use less. But it's high in fructose (hello, blood-sugar spikes!).
Oversized blanket scarves are the best winter accessory you can have in your closet. They are versatile and stylish, all while keeping you warm when faced with cold winter temperatures. Here are 15 soft blanket scarves add style to your cold weather ensembles, all under $100!