Column

So people in political situations have a hard time raising Taxes. Tax is a dirty word. Airlines have a hard time raising Fares. Fare is a dirty word. Universities are now having a hard time raising Tuitions. Tuition is a dirty word.

So how do our so called leaders plan to come up with the money they say they need to run things? Does it make sense that we are seeing the new great “American Hustle?” In the movie the lead says, “Look at this Rembrandt here. People come from all over the world to see it. It’s a fake. People believe what they want to believe.” Are we getting hustled?

Searching around, our esteemed leaders and business people have all found that what works is to circumvent the verbiage? No new taxes. No new tuitions. No new fares. Hey, hey wait a minute…hey wait for it…. how about fees?

Politicians can raise fees. We’ll just put in more parking meters. We’ll just charge administrative fees. We’ll just fee fee fee all the way home.

Airlines. How can they do it? Oh, I have it. They can charge fees. They can charge headphone fees. They can charge meal fees. They can charge baggage fees. We’ll just fee fee fee all the way home.

And the Universities? Well the governor and legislators are already on record as opposing raising tuition again. Governor Jerry Brown asks how was it that when his mother went through the University of California system she paid $26 a semester? That’s a good question. At the same time, he says we need more money for education. So what have they come up with? Ta Ta…Wait for it… “Success Fees!”

Success fees could go up to $790 next year in the U.C. and C.S.U systems. Success fees are defined as tools to make the institutions successful. No Drano Sherlock!!! What about making the students successful and not having debt so deep they’ll get crushed when they get out of your “Successful Institution?” Fee fee fee all the way home.

Administrative fees, baggage fees, success fees.

”C’mon. We’re not stupid out here are we? Please folks in government call things what they are. They are taxes, pure and simple. Say it and let’s talk. Please don’t let this become the next big “American Hustle.” Make Sense?

The farmers’ market is in full swing this month, brimming with early tomatoes and corn; crunchy little cucumbers; a splendid variety of juicy stone fruits—most notably short-seasoned apricots and cherries; a plump profusion of cantaloupe and other fragrant melons; and a kaleidoscope of jewel-like berries.

Sweet-tart boysenberries, blueberries, blackberries, and the ubiquitous strawberry—all at the peak of their seasons—seem to find their way into my market bag each week But as much as I hate to play favorites, it’s delicate, velvety raspberries I treasure most. Is there any more elegant and healthy breakfast than a bowl of raspberries crowned with a dollop of Greek yogurt?

Berry Interesting Facts

-There was a time when raspberries were wildly expensive; and still can be, when imported from South America and New Zealand. Buy them now at the farmers’ market,
when they are at their peak of ripeness and affordability.

-Like boysenberries and blackberries, raspberries are made up of clusters of tiny sacs that adhere to a central core. Each sac is bursting with sweet-tart juice.

-If the green hull is still attached to the raspberry, it means it was picked too early and will undoubtedly be tart.

-Although all taste similar, raspberries are available in red (actually a deep pink), golden, and the less common “black.”

-Unlike supermarket raspberries that have been enclosed in a plastic clamshell for an indeterminate length of time, farm-fresh berries should not be stuck together or moldy.

-To refrigerate raspberries, line a pan with paper towels and arrange the unwashed berries in a single layer. Top gently with another paper towel and cover tightly with plastic wrap. Berries are best eaten within 3 days.

-Raspberries are fragile. There is no way around it. If needed, carefully rinse them under a very gentle spray of cold water and pat dry with paper towels. (I rarely, if ever, rinse organically-grown raspberries.)

-Use uncooked raspberries in salads and compotes; smoothies; pureed in dessert sauces; perched atop fruit tarts, puddings, or other desserts; or baked into muffins, scones, or cakes. Raspberries also make an extravagant pie filling; as well as notable jams, jellies, and preserves.

-1 cup of raspberries weighs in at about 64 calories, 15 carbohydrates, and 8 grams of fiber. They are high in vitamin C and manganese, and contain fair amounts of iron and potassium.

-In addition to tasting better, fully-ripe raspberries contain significantly more antioxidants.

Here is my rendering of a recipe that appeared in Gourmet magazine about 5 years ago. This deceptively simple cake is ready for the oven in about 15 minutes, yet ends up tasting like it came from a chic pâtisserie. It’s lovely with a cup of tea or coffee in the afternoon, and makes a sophisticated dessert for a summer evening. Serve it au natural, or with a spoonful of sweetened crème fraiche, whipped cream, or frozen yogurt. And pray for leftovers.

Raspberry-Buttermilk Cake

1 cup bleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2/3 cup plus 1 1/2 tablespoons granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup buttermilk or plain yogurt
Optional: finely grated zest of 1 orange or lemon
1 cup farm-fresh raspberries (about 5 ounces)

1. Place a rack in the center of the oven and preheat to 400 degrees. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the parchment. Dust the pan with flour and shake out the excess.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk gently to blend.

3. In a large bowl, combine the butter and the 2/3 cup sugar. Beat with an electric mixer on Medium-High speed until pale and fluffy, 2 to 3 minutes. Beat in the egg and vanilla until well blended. Beat in the orange zest, if using.

4. With the mixer on Low, add the flour mixture in 3 batches, alternating with the buttermilk, and beginning and ending with the flour. Mix just until combined.

5. Scrape the batter into the prepared cake pan, smoothing the top. Scatter the raspberries over the top and sprinkle with the remaining 1 1/2 tablespoons of sugar. Bake until the cake is golden and just beginning to pull away from the sides of the pan, and a toothpick inserted into the center shows no evidence of uncooked batter, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes; then turn out the cake onto the rack to cool 10 to 15 minutes longer. Peel off and discard the parchment. Invert the cake onto a serving plate so the raspberries are on top. Serve barely warm or at room temperature. Serves 6.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

 

 

 

Sadly, I received word in early April that a longtime business associate and friend of ALIVE Magazine had passed away. Jerry Hettinger, the owner and founder of J. Hettinger Interiors, suffered a stroke last August and never fully regained his health.

When we launched ALIVE in 2005, Jerry was supportive of our new venture, being the very first full page advertiser to join us. His ads continued to run every month, becoming a fixture across from this column.

In late 2008 and throughout the following year, during the most difficult period of the economic downturn, Jerry and I often spoke about business matters. What was his main concern throughout this period? The welfare of those who worked for him. He was forced to cut costs as was the case for most all businesses, but he stood firm on his commitment to shield his employees from financial hardship.

While Jerry was certainly a creative force in the design world, he was also an astute businessman. When the same economic downturn caused nearly every other design firm to cry “uncle” and close their doors, the one left standing was J. Hettinger Interiors.

Jerry was a great supporter of his community, but very humble in doing so—true to what I imagine must be some sort of “designer’s creed” that an understated, quiet style is best.

On a personal level, I will miss Jerry’s sense of humor and his positive, affirming way of doing business. We worked together in a true spirit of mutual benefit that grew to a friendship over the years.

All of us at ALIVE offer our heartfelt condolences and prayers for comfort to Jerry’s family, friends and loved ones. May fond memories of Jerry—of his smile and good-natured spirit—be your inspiration as you continue on without him.
 

Dear HSSS,

I’m dreading the summer. As much as I enjoy not having to adhere to a strict schedule, my kids have more time to fight with each other, which drives me nuts! How do people deal with sibling rivalry?
JL, Livermore

He Said: A healthy dose of sibling rivalry is never a bad thing…emphasis on HEALTHY. At least your kids are interacting and feeding off each other’s energy. Now it’s your job to keep them busy so they’re too exhausted to sit around the house and fight. Make sure you get them off their butts and away from their video games/computers and out doing real activities. Parenting is a non-stop job made even harder during the summer when you have to be activities coordinator in addition to parent. Maybe after a summer of dealing with your kids every day, you won’t forget to give those teachers a big hug and thank them for what they do seven hours a day, nine months a year!

She Said: If you haven’t had kids, you have no idea how unpleasant the sound of fighting children. I took a Siblings Without Rivalry course when I was pregnant with my second, and the biggest takeaway was not to justify your parenting of one child to the other. So when Johnny says, “Why do I have to go to bed, when Lindsay doesn’t,” your answer is, “As your mother, I know what’s best for you, and you’re tired, so it’s time for you to sleep.” Once you bring Lindsay into it, as in, “Well Lindsay’s older than you are,” or “Lindsay already napped today,” you turn it into a sibling matter rather than parenting each child as needed. But just in case: peanut butter is the best way to remove a wad of gum from the hair… could be a long summer!
Dear SSHS,

We’re a blended family with different rules when it comes to mealtimes. Should kids be required to clean their plates? And how much should we cater to picky eaters?
Not a Restaurant, Danville
She Said: But what about the starving children in third world countries? Never understood that one myself, but I do think that force-feeding creates unnecessary eating issues. More importantly, there needs to be a united front on rules at mealtimes. Discuss with your spouse why you think things should be a certain way, and then come to some agreement so the children see the parents working together. You may have to compromise. No, do not make special meals for picky eaters. Registered dietitian Jill West, author of 400 MOMS, says simply, “It’s what’s for dinner.” End of story. She suggests everyone try at least one bite, and when it comes to veggies, she says, “Would you like broccoli or green beans?” When the child says neither, the parent says, “Ok, then I’ll choose.” That generally works.

He Said: If you’re asking should kids clean their plates after dinner, then yes. They should at least empty the scraps into the trash and rinse their plates. If you’re asking should kids be made to eat all the food on their plates, the answer is “yes” if THEY filled their plate, and “no” if you did. Allow them to serve themselves, offering plenty of healthy choices. In a blended family, absolutely NO ONE should have special privileges and be treated differently at dinnertime, and picky eaters are only picky if you let them be, so don’t let them be.
Robin Fahr and Shawn Alikian host Conversations and He Said/She Said seen daily on Tri-Valley TV, Channel 30. Send your questions to AskHeSaidSheSaid.com.

 

Yeah! It’s Summer; sunshine, long lazy days and a tall glass of lemonade. And when the sun finally goes down, you get to curl up on the sofa and watch a movie that is pure fun…pure “light”! May I suggest a favorite…Blast from the Past.

In 1962, Calvin Webber (Christopher Walkin) was a brilliant but somewhat paranoid scientist living with his perfect wife, Helen (Sissy Spacek), in Los Angeles in the midst of the Cuban Missile Crisis. It was during a cocktail hour with their neighbors that a news flash came on TV somehow triggering Webber’s paranoia. Certain of an attack, he sends the neighbors home and scuttles the wife into the bomb shelter. What he doesn’t realize is that the loud noise he heard was a military plane crashing in his backyard…on top of the bomb shelter.

Mistaking the blast for the “big one,” the Webbers settle into their elaborate bomb shelter to wait out the radio-active fallout. In the shelter, now a sort of time capsule, Calvin and Helen conceived and raised their son Adam (played as an adult by Brenden Fraser). Calvin had created a replica of their home below ground.

For 35 years, Adam was raised on Jackie Gleason, Perry Como and stories about life on the surface. Calvin taught his son about science, baseball, and communists while Mom taught Adam about dancing, good manners, and charming young ladies. Just in time, too, as Adam is sent to the surface to gather supplies and find a wife, preferably a nice, non-mutant girl from Pasadena with which to repopulate the world.

Let loose in a world that he can hardly envision, Adam falls prey to the first guy he tries to do business with. He’s rescued by the street savvy Eve Rustikov (Alicia Silverstone) and his adventure begins. Completely lost above ground, Adam enlists Eve’s help to navigate his new world and find the supplies on his list.

Eve has had her hopes chipped away by a long line of dead-end jobs and loser boyfriends. When the throwback Adam enters her life with his sunny disposition, seersucker jacket, and his pure joy at seeing the sky, she can’t help but fall in love.

I watch Blast from the Past periodically just for the pure escapism. The Walkin-Spacek duo are amazing. Both are truly talented actors. While this film was probably below their talent level, they both literally “knocked it out of the park.” Brendan Fraser and Alicia Silverstone play off each other very well and Brendan is so endearing, it makes you just to pinch his cheeks. I even found something interesting this time, if you watch closely you’ll see one of my favorite TV show actors, Nathan Fillion of ‘Castle’ fame playing Eve’s ex-boyfriend.

If you are old enough to remember the Cold War you will especially like Blast from the Past but it is good family fare and I think will get a good laugh from the young ones as well, as they get a glimpse into how the ‘old people’ used to live! So, gather up the kids or the grandkids and bring in the popcorn, its movie night!

As always, I would love to hear your comments at chastings@rockcliff.com

 

 

Imitation is the most sincere form of flattery! In that cord, I have followed my hero Anthony Bordain into the bowels of “meat in tube form.” I’m just a sucker for it. Some of my fondest memories go back to hot dog days. The Hound Dog in Downtown Danville, Oakland Coliseum, Fourth of July, and many others set the tone and catalyst in which I fondly remember yesteryear. I don’t have one memory of eating a hot dog at work or crying while applying mustard.

The hot dog (now more sausage) is the oxymoron that has become my diet. As stated many times in the past (if you are new, welcome), my wife and I have exposed ourselves to truths about food that have forever changed the way we eat and what we feed our children. We have teetered on the edge of vegetarianism only to be pulled back by necessities like sushi, prime rib and for me hot dogs. I know what is in them and I know that my wife will never feed one willingly to my children, and for that I admire her and love her more. But hot dogs are nostalgic.

Let’s then go back down to the land of stars and food trucks from last month. Back to Holly-weird! I had less than an hour before I blew town and was contemplating my fuel options for my vehicle as well as myself. I reflected on my starry journey down Hollywood Blvd. the night before and remembered seeing a store front that differed from the rest. Not just because it wasn’t a tattoo parlor or 5 for $5 t-shirt stand, but because it was clean, colorful and had outdoor seating. Most businesses on Hollywood Boulevard decorate their outside with pee stains and pan handlers. So I went!

Scooby’s boasted the type of colors that are synonymous with hot doggeries and nostalgia. Bright red, white and yellows abound and most are in that shiny plastic composite material reserved for the construction of amusement part rides. Did I mention clean? Sparkling clean. A clean only accepted by their framed “A” rating by the health department.

A simple menu of 8 items (all dog minus the Philly cheesesteak (how did that get in there) and 6 ways to do fries). Chili, chili and cheese, cheese, bacon and cheese, you get the idea. I chose the Jalapeno dog and regular fries then went and took my seat next to the ponytailed local that had been coming here every week since they opened in 2002.

The dog had that classic POP in the casing that brings me right back to yesteryear and I experienced it just as ponytail was telling me about it. Also the bun was not a bun but three connected, square dinner rolls split down the middle. Brilliant! The fries were a collection of hand cut criss-cut fries and the traditional shoestring. I really didn’t know where to start.

So I just jumped right in. Applied my mustard (the only acceptable condiment for dogs) and listened to ponytail tell me about his Hollywood from the 1960’s. I floated down I-5 over the grapevine fueled properly on Scooby’s and stories and couldn’t wait to share it all with you when I got back.

6654 Hollywood Blvd.
323-HOT-DOGS

 

For decades Americans have been thrilled by bands marching smartly down the street to a stirring Sousa march. A band, more specifically a community band, is an important part of the American fabric of tradition, lore and history.
For over 200 years Americans have enjoyed being entertained by bands in bandstands in the park, parades, supporting athletic teams on the field and in concert halls in towns and cities. George Weissman wrote in his book Oom Pah Pah—The Great American Band, “Band music makes the pulse surge, the heart pound and is music for the ear as well as the eye.”

Origins
The early colonists brought with them many of the musical traditions they enjoyed while playing, singing and listening to music in their European homelands. These were quickly adopted into the genre of American music. Bands in their fledging years in colonial America took on the persona of established military bands in organization and instrumentation—basically brass bands. Woodwinds did not join bands until later.

Military Bands
Our first military band was patterned after these early bands. The United States Marine Band came into existence in 1798. “It was also our first organized band, military or otherwise that has functioned without interruption since this early date in American history,” wrote Frederick Fennell in Time and The Winds. Today this band is, without question, one of the finest bands in the country.
Ironically, bands flourish in wartime. Music for military troops has always been a rallying point for leading armies into battle. Music serves a twofold purpose of striking fear and confusion in the foe and strengthening the morale, courage and bravery of their own soldiers.
Bands from the Revolutionary War and all the wars that followed, contributed music to rally the troops on to victory. These bands ranged from a simple fife and drum to bagpipes and drums for the British regiments and fully instrumented concert bands of modern times.

Community Bands
A community band is an instrumental ensemble made up of woodwinds, brass and percussion instruments. Bands may include a string bass or harp when needed; unlike an orchestra that is primarily made up of string instruments.
When joining a community band, musicians need previous experience playing in bands or orchestras and should, at least, have an intermediate skill level.

American community bands date back almost 200 years to 1828 with the birth of the Allentown Band, of Allentown, Pennsylvania. This band has functioned without a hiatus since its inception—a record that will never be broken as long as the band is in existence.

Today there are over 2,500 community bands in the United States. They are made up of primarily amateur, volunteer musicians. On holidays there is without a doubt, more band concerts played than any other time of year, especially on July 4th.

Pleasanton Community Concert Band
Among the many local bands in the Tri-Valley Area is the Pleasanton Community Concert Band, conducted by Robert Williams. “Community Bands are one of the most effective ways for adults to revisit the joys of making music they had as school musicians in high school and college,” said Williams.
The city fathers of Pleasanton suggested that a community band be formed to commemorate the Bi-Centennial of the founding of our country. The idea was to recreate an old fashioned community band concert in the park in July 4th, 1976. Williams played French horn in the band from its inception as was appointed director in 1978.

Danville Community Band
After my retirement as Director of Bands at University of California, Davis, my wife, Jan, and I decided to form a community band in Danville. Surrounding towns had established bands and we wondered if there were enough musicians in the area to form a new band. We soon grew to not only be the newest band in the Bay Area but also the largest. I was music director and conductor, and Jan took on the roles of business manager and media/public relations. Over 54 musicians showed up for our first rehearsal on September 20th, just nine days after 9-11. The rest is history, as they say. After nine years we decided to take a lesser role in the band and are very pleased that Robert Calonico, director of bands at the University of California, Berkeley stepped up as director. “Community bands are a vibrant example that participation in music can be for life,” Calonico said.

A quote from Oom Pah Pah—the Great American Band sums it up nicely, “…tens of thousands of just plain Americans who, with their clarinets and tubas and big bass drums have for generations played their hearts out in the streets, gazebos, auditoriums and ballparks of the land.”

Unlike many activities one did in their youth, making music with like-minded people can be enjoyed for an entire lifetime. Our goal is to enhance the cultural life of the community by providing the general public with opportunities to enjoy band music and to allow band members to grow musically.

Don’t miss the Danville Community Band’s Annual Spring Concert, Sunday, June 8, 2014, 3 p.m. at Community Presbyterian Church, 222 West El Pintado Rd, Danville. Free concert and parking

 

 

That is a shortened version of a common street saying. However, I think you folks will know most of the Jacks I know. Let’s see if you really know Jack.

1. He was the ace of the Giants staff in their World Series year of 1962 (they lost to the Yanks in 7). He won 20 plus games. Who was this Jack?

2. He played the wistful tin man in “Wizard of Oz.” Who was Jack?

3. HBO presented an excellent film “You Don’t Know Jack” in 2012. Al Pacino starred as whom?

4. He was a singer of standards 25-30 years ago and his father made the “Donkey Serenade” famous. Who was this Jack?

5. Who was the All American boy of old radio?

6. This Jack played a great Western badman in my favorite Western “Shane.” Who played him and what was the character’s name?

 

 

No one ever told me that being a wife was a job, well at least not directly. I’ve heard from a select few that it’s a lot of work, although not back breaking, vacationless, “better not clock-in late,” 24/7, kind of work. It’s only been three months since the honeymoon and already I’m his personal chef, counselor, maid, and sex slave, amongst other things. I’m not complaining, it’s just I wasn’t prepared for this.

I remember a couple of years ago I had made a list of what I felt would be the perfect husband: he would be handsome and charming, he would cook and clean, he would be romantic and affectionate, strong but open with his emotions. He wouldn’t have an issue with communication, would be extremely loyal, could make me laugh, and kept God first. My husband was exactly what I had prayed for; at first, but then I started to realize how many versions of these qualities one can have.

Now, there isn’t anyone in the world that I’d rather spend my life with, but I got played. Everything I asked for I received, just not how I thought I would receive it. This was truly a lesson well learned. You see, my husband is very handsome and charming on paper and in photographs, but the private itching, belching, gassy guy who I see everyday, is a long way from Disney charming. But he is handsome. He cooks too, but he’s no gourmet chef. He’s not even a Pinterest chef, because he only knows how to make eggs, toast, frozen waffles, and chicken Top Ramen.

He cleans his sneaker collection all the time but just doesn’t do much of anything else outside of himself, his wardrobe, and his accessories. He is very romantic on special occasions like our anniversary and Valentines Day, considers a slap on the butt the most endearing display of affection, and makes sure to show me this kind of love at least five times a day. He is very strong and open with his emotions pertaining to sports, and has no problem communicating his beliefs regarding who got voted off of NBC’s The Voice when the results are in. He’s extremely loyal to his online videogame crew, and makes me laugh every time he thinks he knows more than I do about… well, everything.

He loves God, and puts Him first, so there’s no complaint there, but listening, hearing, and doing are all totally separate things. So you see, I got what I asked for: a great guy whose elevator doesn’t go all the way to the top just yet, because the building is undergoing new management and some construction; hence my 24/7 job, but overall shows great promise.

On the way home the other day I was talking to my husband and we had a small disagreement pertaining to the roles we play as husband and wife in our marriage. Of course like most Christian men, he knows he is the head of the household, but he took me by sincere surprise when he dubbed himself the president and told me I was the governor. I mean a sistah couldn’t even make Vice President. What is that about? I thought I had more than enough credentials to make it into the White House, but no, I got stuck with being the governor of a rural land with nothing and no one to rule over; we don’t have children yet, or even a dog, so what did I get really?

I remember before I got married my husband told me I never had to cook for him, that he wasn’t high maintenance at all. He said, “Babe, seriously, you never have to cook if you don’t want to. As long as I can make a sandwich or some Top Ramen, I’m good.” The first problem with this statement is that I believed it; the second thing wrong is that I never got this in writing.

Let this be a lesson to engaged women everywhere. Don’t believe the hype, because where am I at this very moment; standing at a hot stove roasting potatoes in the oven and frying chicken in a skillet in 100 degree heat, because my husband came home and said, “Babe whatcha cooking for dinner? I’m craving some fried chicken.”

Marriage is the most wonderfully rewarding job you will ever have in your life where the “Boss” is annoyingly frustrating, but great to look at; the pay is non-existent, the benefits are few and far between, you get no sick or vacation days, but everyday you choose to be there over any other place in the world. Cheers to being a married woman in the 21st century!

 

Pack your bags girls and enjoy the Island heat wave this summer with some incredible tips on making your Tropical Vacation Beautilicious!

Check List

1st: Sunscreen

Sorry to say it girls but you need to wear it! It must have titanium dioxide in it as this important ingredient deflects the sun, protecting both the skin’s top layers and under the skin. It’s like wearing a sweatshirt on the skin. When using a chemical sunscreen (sold in most pharmacies) it will protect only the top layer of skin. This only prevents sunburn and it does not protect the cells underneath the skin that ultimately cause sun damage.

2nd: Self Tanners

Why spray tan before a trip when you can bring your sunshine-in-a-bottle with you! This is a simple, and more importantly, safer way to go from pale to Bronzed Tropical Goddess in less than two hours. For your face use Fleur Visage Bronze Liquid Illuminator. No one wants to put on a heavy foundation on vacation so to guarantee a shimmering glow with medium coverage use a bronze liquid illuminator. A sure Must-have!!

3rd: Face Bronzers

“But I need to have that Island glow!” I hear your say. Be sure to pack a bronzer to guarantee you have that healthy, sunkissed glow to your face. Psssst little inside beachy tip for you, dust some on your shoulders and chest for that ultimate-smoldering look.

4th: After Sun Moisturizer by Hampton Sun

This vitamin-rich lotion will improve the health of the skin by repairing and nourishing the surface. It’s for smart, serious, sunbathing. Apply after sun exposure to ensure your skin is ready for another day on the beach. Store it in the fridge to add the extra cooling sensation for your skin.

5th: Vitamin C with Vitamin E Lip Treatments

These treatments are perfect for those summer days basking in the sun on some deserted tropical island. It cures and hydrates chapped lips instantly. If you’re feeling flirty why not try a lip treatment with a hint of color. A head turner for sure!

6th: Premier Ultra Firming Eye Cream

This cream will reduce puffiness around the eye area and super hydrate the skin when you go to those late night island parties. So enjoy yourself and have those four margaritas with salt!

7th: A Skinny Dip Lip Gloss

You will look Oh-So Natural and give your make-up that sought after dewy look with this lip gloss. Get into the island fever and make your lips sizzle and shine!

8th: Eye Shadow Trios

Simple and fast. Who wants to wear make-up on a trip? You may ask, but if you are going out to that late night beach party you need to up your game. Simple one-two-three eye shadow trios will take your eyes from dull to dreamy in seconds. Get island points for being pretty!

9th: Waterproof Eye Liner Gels

The perfect beauty accessory for any occasion. Wear them at the beach in the water, or swimming. They will not run, smear or smudge. Be a tropical beauty any time of the day; leave those panda eyes at home with these gorgeous automatic slim line pencils.

10th: Stephanie Johnson Cosmetic Train bags

Organize your trip with these amazing beauty bags from Stephanie Johnson, so you can have the time to spruce up fast and trouble-free. Brushes and pencils on one side with holders, (genius) and make-up essentials on the other (aloha!). It makes a trip fun and easy, spending less time searching for your cosmetics in your everything-but-the-kitchen-sink make-up bag. You don’t want to be late for that big island Luau!

Do you hear that? It’s last call…now lets GO!