DO AND DIET: The 80% lift, 20% cost skin game
By Jody Stump
Many of you know that a “skins game” is a golf match in which each hole has a specific monetary value-winner take all, but did you know that the term, skins, alludes to the leather wallets players take out to pay up? I discovered this odd fact the same week I played a skin game of my own, paying out a modest sum for losing. My opponent was Time itself.
The game was played out in the medical offices of Dr. Mary Lee Amerian, a board-certified dermatologist practicing in Malibu and Santa Monica. She is a poster child for her art. Dr. Amerian admits to creeping close to 50, but looks 30-this gorgeous woman has the sheer, unblemished skin of a teenager with good eating habits.
I came to see her, aching for a restoration of youth, but I was determined to avoid any physical pain or the kind of ugly downtime requiring weeks in a town where no one knows me. The May issue of Vogue reported that a new nonsurgical technique called Thermacool had received FDA approval as a scalpel-free facelift, albeit a mini one, which was perfect for me.
In an hour, Thermacool gave me 80 percent of a facelift’s effect at 20 percent of the cost-with no Frankenstein wrappings or swelling, no canine-in-the-wind stretched cheeks or eyelids. The results were subtle, natural and immediately apparent. I knew I had achieved my goal when my husband came home that evening with no idea how I’d spent the afternoon.
“You look beautiful!” he gushed with a hug, “What did you do?”
Of course, I told him and everyone else who asks. They almost all follow with, “What is it like?”
Well, a lot like a facial. Two hours of being creamed and prodded while lying in a warm, comfortable room with New Age music. It starts with a numbing cream applied about an hour beforehand-read or sleep until your face feels like a Rushmore cast. Then the machine is wheeled in, a device about the size and personality of R2D2. As long as the assistant uses the wand correctly, it emits regular squeaky beeps but should she miss a spot or push too hard, Thermacool erupts into a scolding tuneful chatter that skitters up the harmonic scale until she mends her ways.
In the spirit of full disclosure, Dr. Amerian cautions that some people experience a less dramatic effect, but some lucky ones have more and, for those with sun damage she suggests other treatments, which might make a greater improvement. Still, for people like me who suffer most from the simple sag of gravity, Thermacool is truly uplifting.
Ahi Tartare at Foodies
Sometimes I encounter something so good and simple I cannot wait to get home and tell you about it. I just found Foodies, a brand-new “American Grill” on the corner of Barrington and Wilshire where I sampled half a dozen delicious dishes prepared by chef Mark Brown. He earned a solid reputation as a “chef to the stars” who home-cooked for Wayne Gretzky and helped trim Kirstie Allie into camera-ready weight. Now, Mark brings his philosophy of great food, healthily prepared, to the public. Judging from the enthusiastic, “Fantastic! I’ll be back” comments we heard from departing diners, Foodies is sure to be a success.
One of the knock-your-socks-off treats was a slightly crunchy, slightly sweet and not too spicy Ahi Tartare. When I asked for the recipe, chef Brown invited me into the kitchen to observe alchemy in action-it took less than 3 minutes to prepare, including instructions. Although you might want to take a field trip to a good Japanese market in order to stock up on supplies, Cooke’s on Point Dume sells most of the ingredients. Either way, everything except the fish and scallions lasts for months so you’ll be able to impress your friends all summer.
Serves Two
1/3 pound No. 1 Grade Ahi Tuna
2 tsp. Japanese chili oil
2 – 3 Tbsp. masago (flying fish eggs) -usually frozen
2 Tbsp. minced scallions, green parts only
1 – 2 Tbsp. Japanese mayonnaise
1/ 2 package wonton skins
3 cups vegetable oil
1. Chop the tuna. Mark showed me a trick-using a spoon, rub the edge along the grain of the tuna stripping flesh from the tendons. This should give you the desired texture-if you want smaller dice, chop.
2. Mix in the rest of the ingredients, to taste.
3. Fry the wontons. Slice in half diagonally and drop into boiling oil for 3 – 4 minutes, or until golden. Drain and serve as dippers with the tuna.