SUNDAYNovember 26, 2006

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BDaily Breeze

TIPS FROM MARTHA

Readers wonder about the proper way to peel squash, the difference between heavy cream and whipping cream, and how best to dry citrus fruit. Fortunately, Martha Stewart has suggestions.

PAGE B3

DESTINATIONS

Would you include the Acropolis in Athens, Greece, among the new seven wonders of the world? How about the Statue of Liberty or the Taj Mahal? Stonehenge or the Eiffel Tower? Now is your chance to give your 2 cents on which man-made structures should make the revised list.

PAGE B6

NEW READThomas Pynchon’s latest novel, Against the Day, reads like something a fan of the author’s work might have written. And that’s not necessarily a good thing. The flimsy plot centers around an anarchist bomber who is killed by hit men and the efforts of his children to avenge or accept his death.

PAGE B5

Findit

I D E A S & T R E N D S

ON

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KSH

ELF clip tell

Getting your hair done isn’t so cut and dried as salon talk turns trusted stylists into ‘hairapists’

for stylists, a client’s happiness is only inch-es away.

Cut enough hair and see a transforma-tion. Cut too much and get served with a lawsuit.

But all too often there’s something else in the mix. Th at client, the one who wants to look like that celebrity in the maga-zine clipping, also wants free counseling

because the world is crashing down around her. Oh, and she doesn’t want to be judged.

It’s not easy being a hairapist. But it makes good fodder for books and reality TV. “Th erapy, they not only want it, they demand it,”

said Yasmin Spain, a stylist at Melvina’s Golden Touch in Inglewood.

Spain is featured in an episode of Style Network’s unscripted series “Split Ends,” which premiered Nov. 17 and now airs Saturdays at 6 p.m. Stylists on the show swap shops for a chance to work at someone

else’s chair. Spain was sent to New York during fashion week, where she was the only stylist experienced in working with black women’s hair, but unarmed with necessary tools.

“Clients want to talk to you, and even if it’s about nothing,” said Spain, a part-time actress. “I work in the ghetto; when women here are going through a divorce, the attorneys subpoena the stylists. Oh yeah, we know if she’s steppin’ out on him.”

Spain said she’s painfully blunt with clients and hasn’t got much patience for the tender-hearted. She tells them when they “look a little thick” and when “they actin’ funky.” Spread your moodiness around her salon or get sensitive when she tells you to wake up because he’s just not that into you, and she’s not likely to style your hair again.

“Hairdressers love to gossip and we do. But these people love to tell you everything. I don’t care how

By Cerise ValenzuelaDAILY BREEZE

Photo illustrationby Bruce HazeltonDAILY BREEZE

HAIRAPIST/B3

Sunday, November 26, 2006 B3 Daily Breeze

Franco’s salon is featured on “Split End” also. A stylist from Carey, Ill. joined his team for the show. She did well — fi t in, dressed the part and was punc-tual — but she and Franco got into it when she took pleas-ing the client too far and cut the bangs of a woman’s dog.

A customer told him, “Th e new girl’s cutting a dog’s bangs.”

“I said, ‘A waaaa?’” Franco

said, recalling the incident. “It had better be an (expletive) see-ing-eye dog.”

Th e constant calls to the counseling couch were enough to push Michael Blomsterberg of Los Angeles into a full-time career as a life coach. After more than 20 years as a counselor coiff eur he hung up his scissors Nov. 3 to begin promoting his new book Hairapy: Deeper Th an

the Roots (MLR Publishing).Th e book deals with death,

holding out for “the one,” hol-iday stress, and issues he dealt with in his own life — eating disorders, drug and alcohol addiction, and physical and psy-chological abuse. But it doesn’t quite fi t the self-help mold.

“Most self-help books say ‘if you do A you’ll get B. What I’m genius at is guiding people to their own truth,” said Blomster-berg who cut clients’ hair in his home studio.

“I feel like I have a doctorate in listening,” he said.

As a hairdresser, Blomster-berg often supported a client by sharing when he’d known another client who had over-come the same issue. But he never discussed names.

Now he’ll coach clients full time and teach them to accept themselves. People mostly con-centrate on the elements in life that aren’t working, but miss the majority of their successes, he said.

“I believe that we’re all whole, perfect, and beautiful exact-ly as we are. I also believe that 98 percent of our lives is work-ing and that 2 percent may need some adjustments.”

Th e book’s 39th and fi nal chapter calls upon the reader to take charge and make “Th e con-tribution no one else can make.”

IDEAS & TRENDS

Question: Do you have any tips on peeling squash?

Answer: Winter squashes such as acorn, buttercup, but-ternut, spaghetti and turban yield a variety of satisfying dish-es throughout the fall and win-ter months. All have a tough outer skin. You can remove it either by peeling the vegeta-ble raw or by fi rst roasting, then peeling.

If the recipe you have calls for cutting the squash into pieces of specifi c sizes or shapes, such as cubes or slices, you’ll need to peel it raw. In this case, it’s best to skip the vegetable peeler and use a large, heavy, very sharp chef’s knife.

First cut off both ends of the squash to create fl at surfaces that will stabilize it on your cut-ting board. If it is a bulbous vari-ety, such as butternut squash, separate the rounded part from the narrow section and peel the two pieces separately; they will both be easier to handle.

Next, stand a piece of squash on the cutting board, and hold it fi rmly at the top. Place your knife along the side of the squash and cut downward, away from your hand, leaving as much of the squash fl esh intact as possible. Th en invert the

squash on your cutting board to remove any remaining skin at the other end.

Squash that will be pureed or mashed can fi rst be roasted to make removal of the skin virtu-ally eff ortless. Slice the squash lengthwise down the middle and scoop out the seeds. Th en roast the squash halves in a 350-degree oven, cut sides up, on an uncovered, greased bak-ing sheet, until they are tender when pierced with a knife. Bak-ing times vary greatly — it may take anywhere from 30 to 90 minutes, depending on the vari-ety and size of the squash.

When the squash has cooled enough to be handled, scoop the fl esh out of the skin, and proceed with your recipe.

Q: What is the diff erence between heavy and whipping creams?

A: Th e distinction between

heavy cream and whipping cream is the amount of fat in each. Whipping cream contains 30 percent to 36 percent fat, while heavy cream, sometimes called heavy whipping cream, has 36 percent to 40 percent fat.

Heavy cream is often the rich-est cream commercially avail-able — good for making des-serts. Whipping cream, which is lighter, is commonly incorpo-rated into sauces and soups and used as a garnish for desserts. It’s best to use whipping cream when you want a soft dollop — on top of a slice of pumpkin pie, for instance.

When whipped, heavy cream mounds into stiff peaks bet-ter than whipping cream does. For the best results when whip-ping either type of cream, chill the bowl and beaters for 10 min-utes in the freezer. Be sure that the cream is cold, too. If you’re using a food processor, use the steel blade for just a few sec-onds. Stop beating when the cream stiff ens; overbeating can cause butter to form.

If you’re concerned about fat content for health reasons, use evaporated milk in place of heavy cream. Th at will only work with recipes that ask for it to be stirred in, though, because

it’s impossible to whip evaporat-ed milk.

Q: How can I dry citrus fruit?A: Citrus can be dried in an

oven. Water is extracted from the fruit, concentrating its sweetness and resulting in a soft, chewy snack.

Start with good quality, ripe citrus such as oranges, clem-entines or tangerines. Slice the fruit, including the peel, into rounds that are about a quarter-inch thick. Line baking sheets with a Silpat baking mat or parchment paper, and arrange fruit slices in a single layer.

Place in an oven preheated to 200 degrees and bake, turning slices over every half hour, until they feel leathery and no moist spots remain — about 3 hours. Transfer slices in a single layer to a paper-towel-lined baking sheet; let stand at room temper-ature until completely dry (this takes about a day, depending on humidity).

Homemade dried citrus rounds will last for several days in the refrigerator, or 4 to 6 weeks in the freezer. Delicious on their own as a healthy snack, the slices can be chopped up to add punch to trail mix or muf-

As squashes go, vary peeling based on use

Martha StewartASK MARTHA

fi ns. For a cake garnish, try dip-ping slices into simple syrup (made by heating equal parts of sugar and water until the sugar melts), then roll in more sugar, and set aside to dry.

If you have questions for Martha Stewart, send them to Ask Martha, in care of Letters Department, Martha Stewart Living, 11 W. 42nd Street, New York, N.Y. 10036, or e-mail to mslletters@marthastewart.com. Please include your name, address and daytime telephone number. Questions of general interest will be answered in this column; unpublished let-ters cannot be answered individually.

embarrassing it is. And you have to step up and respond,” she said.

“I’ll tell them, ‘Don’t you come up in here and talk about that guy when you know you should just move on.’”

It’s exhaust-ing, Spain said. “You have to save the ener-gy for your own problems too. Some-times I tell them ‘Come on in and get your hair done, but I don’t need all the extras today.’”

Salon talk bounces from travel to toddlers and from anniversa-ries to alimony. Th e same mir-acle worker who tames manes often must talk clients down from the virtual ledge.

Pity the celebrity stylists: Th ose who want to keep their A-list clients sit on some seriously salacious gossip.

Th ere are a few boundaries, Spain said.

Never talk sex with anyone younger than 18 and don’t talk politics or religion.

“Th ey teach you that in school,” she said. “Th e No. 1

rule is no religion and no poli-tics. A lot of people’s homes and marriages have been ruined because of religion.

“We play it safe and we gos-sip about somebody on TV. Th ey give us plenty to talk about,” she said.

Maybe it’s the chair that makes a client — male or female — more vulnerable, said Giuseppe Franco, owner of a Beverly Hills salon of the same name and personal stylist to Gov. Arnold Schwarzenegger.

Franco, who describes himself as an “old-school Italian Cath-olic,” said he doesn’t believe in “the D word” (divorce), but many customers have confessed aff airs or spoiled marriages.

“If you have money you’d probably go to therapy, but I would pick the hairdresser,” he said. “If you trust your hair-dresser to see you with wet hair and no makeup, there’s a deep feeling of trust there.

“Th ey’re doing the talking, but you’ve got to respond,” he said. “If you’re a stylist and you say nothing, you’ve got the person-ality of an ashtray and you’re doomed. We’re in the business of communication and pamper-ing people.”

Busy stylists will have fi ve to 10 clients a day, Franco said.

“Sure, you hope they’re happy. But the truth is you’re going to have seven that are miserable,” he said.

“Should you give bad advice? No,” he said.

HAIRAPISTFROM PAGE B1

“Most self-help books say ‘If you do A you’ll get B.’ What I’m genius at is guid-ing people to their own truth,” said Hairapy: Deeper Than the Roots author Michael Blomsterberg.“I feel like I have a doctorate in listening.”

Author Michael Blomsterberg has advice.

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