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Featured on this month's "Journeys":

Dear Listeners, It's nice to be back and share my ideas and interests with you. If there is ever any topic you would like me to cover please send me an e-mail at mgabler@toad.net.

Here's my outline for this month and I also have my Make up Steals to be posted on the web for the viewers to print and shop with.

I. What is Beauty? To be happy; To be healthy

2. What can make up do to help you?

Application

Blunders

3. Shopping for make up in the dept. store vs.. the pharmacy?

4. List of great choices I have personally used and guarantee.

1. Sally Hansen Insta-Dri Nail Color, $3.60

2. Maybelline New York Superstay 24 hr Concealer, $8

3. Pantene Beautiful Lengths Shampoo and Conditioner actually beat out salon brands based on 2007 Klien report of salons data.

4. The Venus Embrace It is the only five bladed razor surrounded by moisture and gives the best shave ever.

5 Secret Scent Expressions Invisible solid deodorant in Truth or Pear. $4 Best for black dresses.

6. Lubriderm Advanced Therapy Triple Smoothing Body Lotion $8 Gives intense hydration.

7. Covergirl Exact eyelights. It matches your eye shades and gives you beautifully defined lashes.

8. C.O. Bigelow Quince Hand Lotion $15 - It is the best during those winter months when our hand fall apart. (cobigelow.com)

9. Mac Lip Pencil in the color Spice best lip liner ever. Use it to line or color in lips and cover with gloss.

-Colleen

Recipe of the month from Tiger Lily!

Warm Lentil Salad with Orange Vinaigrette

Serves 4-6

This salad is rich in antioxidants, Vitamins A and C, protein and lycopene – all of which are great for protecting your skin and promoting a healthier, younger-looking you. Add to that the fact that it is absolutely delicious and you have the perfect salad for a late lunch, cold-weather dinner or Thanksgiving.

For the salad:

3 small beets, peeled and cut into ½-inch cubes
1 sweet potato, peeled and cut into ½-inch cubes
1 c cherry tomatoes, halved
1 large shallot, diced
2T olive oil
kosher salt and freshly ground pepper
1 c lentils, rinsed
1 carrot, peeled and cut into small dice
1 bay leaf
2 sprigs fresh thyme
½ c toasted walnuts, chopped coarsely
2 c fresh baby spinach leaves, rinsed and patted dry
½ c fresh Italian parsley, chopped

For the vinaigrette:

zest and juice of one orange
1 shallot, minced
2 tsp red wine vinegar
1 tsp Dijon mustard
kosher salt and freshly ground black pepper
5T extra-virgin olive oil

Preheat oven to 350 degrees. Toss beet cubes, sweet potato cubes, cherry tomato halves and shallot with olive oil, season to taste with salt and pepper and roast on a large cookie sheet or baking pan for 25-30 minutes, stirring occasionally, till fork-tender.

Meanwhile, place lentils, carrot, bay leaf and thyme, along with ½ tsp kosher salt, in medium saucepan and add water to cover by about ½ inch. Bring to a boil, lower to a simmer and cover. Cook till lentils are tender, about 25 minutes. Discard herbs, drain well and transfer to a large bowl.

To make the vinaigrette, combine orange zest, orange juice, shallot, red wine vinegar, mustard, salt and pepper to taste. Let stand 10 minutes at room temperature. Whisk in the olive oil and adjust seasonings.

To assemble salad, combine warm roasted vegetables, walnuts, spinach leaves, lentils and parsley in a large bowl. Pour over orange vinaigrette, toss well and serve immediately.

Rhonda Thomson is the owner of Tiger Lily, a full-service cooking company. To contact Rhonda with your catering needs, questions about this month's featured recipe, or other culinary concerns or for cooking lessons, call 410-924-5676. You can also email her at tigerlilycooking@earthlink.net.