THISCHARMEDLIFE

I am sincerely horrified and disgusted that everyone is calling this "fat". It breaks my heart, she is like 135 pounds!!!! I think she looks healthy and beautiful, and I hope she feels sexy and confident and doesn't let the stupid media change that.

The rumors of the demise of four-year-old shelter magazine Domino are, sadly, true. We've just heard from a senior editor that despite the recent addition of a new publisher, the magazine has been hit hard by the recession, and employees were just told at a meeting that Condé Nast is closing the title. This makes us sad.

UPDATE: "This decision to cease publication of the magazine and its website is driven entirely by the economy,” Condé Nast CEO Chuck Townsend says in a press release that went out just now. “Although readership and advertising response was encouraging in the early years, we have concluded that this economic market will not support our business expectations.”

UPDATE 2: Mediaweek reports that the March issue will be the last, and that editor Deborah Needleman will leave the company, while some staffers will be placed elsewhere. A tipster tells us that Friday is their last day in the office.

I probably wont be posting here anymore. I have just been writing in my blog more. I still come here though to keep up with your journals. Happy Holidays!

YUMMY!

Wholesome Banana Chocolate Breakfast Bars


PHOTO AND RECIPE FROM CHOCOLATEANDZUCCHINI.COM

- 200 grams (2 cups) rolled oats or mixed rolled grains
- 60 grams (2/3 cup) ground almonds, a.k.a. almond meal
- 30 grams (1/3 cup) dried, unsweetened grated coconut
- 1/2 teaspoon fine sea salt
- 120 grams (4 1/4 ounces) good-quality bittersweet chocolate
- 4 very ripe, medium bananas, about 400 grams (14 ounces) when peeled
- 1/2 teaspoon natural vanilla extract
- 60 ml (1/4 cup) whole almond butter (substitute olive oil, or slightly warmed coconut oil)

Preheat the oven to 180°C (350°F) and grease a medium baking dish with vegetable oil.

In a medium mixing bowl, combine the oats, ground almonds, coconut, and salt. Set aside. Chop the chocolate so the largest pieces are about the size of a chocolate chip. Set aside.

In another medium mixing bowl, combine the bananas, vanilla, and almond butter, and mash thoroughly using a potato masher. Add the oats mixture and mix well. Fold the chocolate in gently.

Pour into the prepared baking dish, level the surface, and slip into the oven. Bake for 25 minutes, until the top is set and golden-brown. Let cool completely before slicing into bars. If you're not serving all the bars at once, I suggest you cut out only what you need. Cover the rest with foil and keep at room temperature.

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