Have you switched to waterproof mascara this summer?  This scorching weather calls for extreme measures.  Waterproof mascara can be a face saver when the mercury rises.  (Tip:  Do not use waterproof mascara all the time, can dry out your lashes and is harder to remove)

To seal the deal, use a makeup sealer.  It will help to keep your look intact.  It’s refreshing, too!

Tip of the Week - Dr. Epstein - For Your Good Health #6

Amy Pawlu -  School of Metaphysics, Dreams, have your dream interpreted

Jackie Hayes- Retired Broadcaster WAVE-3

Merika Rock – Celebrity Fashion Stylist and Owner of M Rock Style, a national image consulting firm based in Jeffersonville, IN: Fashion show on what’s hot for the upcoming fall/winter season and How To: Makeup and Hair trends by the M. Rock Style Team, Whitney Kayouz and Celita Sacra.

Tip of the Week - Dr. Epstein - For Your Good Health #5

Below are a few of my favorite recipes for a Labor Day Cookout:

Steak with Mixed Fruit Salsa

1 cup chopped peeled peaches

1 cup fresh blueberries

1 avocado, peeled and chopped

1 red ripe tomato, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons lime juice

1 teaspoon sugar

1 jalapeno pepper, minced

4 rib eye steaks

Salt and pepper to taste

Combine peaches, blueberries, avocado, and tomato; mix gently. In small bowl, combine oil, lime juice, sugar, jalapeno, and salt and pepper; mix well. Pour over fruit mixture; toss and refrigerate.

Prepare and preheat grill. Sprinkle steaks with salt and pepper. Grill steaks as desired, about 8-9 minutes, turning once, for medium rare.   Remove from grill, cover, and let stand 5 minutes. Top with fruit mixture and serve. Serves 4

This is an easy vegetable dish, if you don’t like a certain vegetable, leave it out, or add another.

Roasted Vegetables:

2 ears corn, each cut into 4 pieces

4 small red potatoes, halved

2 carrots, cut into 1" pieces

1 onion, chopped

2 cloves garlic, minced

1/4 cup butter, softened

1 Tbsp. Dijon mustard

1/2 tsp. dried thyme leaves

1/2 tsp. salt

1/8 tsp. pepper

Combine vegetables in large bowl. Mix butter, mustard and seasonings and add to vegetables, stirring to coat.

Divide evenly among four 18x12-inch sheets of heavy duty foil. Seal with a double fold.

Grill, uncovered, 4-5 inches from medium high heat 25-35 minutes, or until vegetables are tender. Serves 4

Strawberry and Feta Salad

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

1 head romaine lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Tip of the Week - Dr. Epstein - For Your Good Health #4