A PAssion For Success - MaltaRightNow.com

| LIFE&STYLE |“I thinkthat half ofthe currentcrisis is inour minds,and oncepeople stopworrying andobsessingover it theywill find thatthings aren’tso badafter all.”make such a big difference! As a family we will certainlybe ‘making do’ a lot more and thinking harder aboutevery purchase we make.“I’ve also had to think harder about the way I run mybusiness. All of a sudden it seems to have becomemuch more socially acceptable, or even ‘trendy’, tosave money and care for our planet. I believe thatfor that reason the crunch is going to do a whole lotof good for the environment, which can only be agood thing. I think Maltese businesses will definitelybe affected, but it can have positive angles to it too.Let’s face it. People were becoming a bit too satisfied,even lazy, and taking the easy route of focusing onshort-term financial returns through acquisitions andleveraged buy-outs rather than spending on trueinnovation and core product development.“One of my business lecturers once said: “If I had€100,000 I would invest it in property and not aninnovative idea!” Now that the credit crunch has hitpeople have once again begun thinking about gettingthe most bang for their buck, about the need to thinkof long-term profitability and bringing into play a trueyin and yang of discipline and imagination.“This crisis could well be the mother of invention thatour planet needs right now, which is why I think thiscrunch could be good for innovation. Entrepreneurialthinking is especially important for our society. In myopinion innovative companies play a crucial role ingetting us out of the current malaise. The way to forgeahead and spur the economy back into high growth isvalue creation through innovation. Hopefully we will seeincredible long-term benefits to our short-term frugalityand I for one will be doing my bit to save.”On the flipside, single gal Mariza Brincat intends to liveher life for today and won’t be sitting up late to counther pennies. The crunch may have hit but she’s not thinkingabout it.“All around me people are worried about the crunch but it isn’t really in my natureto let these things get to me. I worked hard enough to secure a good job formyself, a job that should withstand the threats of recession, and I intend to stickto my current lifestyle because I don’t believe in living in fear today just in casethe worst happens tomorrow. I will simply cross any bridge that I have to, when Icome to it.“Of course I can see what other people are scared of – a worldwide credit crisisis a very real threat that is having international repercussions, but I don’t see whatworrying about it is going to do to help matters. In the past I often let internationalissues, such as wars or natural disasters, bother me but today I have realised thereis no point getting bogged down.“I suppose the fact I am unmarried and do not have children does have abearing on the way I think. A close friend of mine, who has two young children,recently told me she is feeling the pinch of higher utility bills and food costs soshe has gone from being a stay-at-home mum to working part time. People haveto do what they feel is necessary but for now I am still able to afford the lifestyle Iam used to. Most of my salary goes on clothes, eating out and travelling. I havenoticed that things have become more expensive here so I tend to shop forclothes when I am abroad.“I think that half of the current crisis is in our minds, and once people stopworrying and obsessing over it they will find that things aren’t so bad after all. Theway I see it, this is a vicious circle: people are scared to buy, which in turn createsthe crisis which frightened them in the first place. The world has been through otherfinancial crises and always came out of them brighter than before. People shouldput a brave face on, go outside and buy something – that will get the economyticking again!”L&s | february ’09 7

| EU |Biometricpassports– the next stepFaced with regular instances of human trafficking particularly ofchildren, the security concerns that have characterised the start ofthis millennium and illegal migration, technological developments inidentification are being set for widespread use in the coming monthsand years. By Julian Micallef.Discussions within the European Union’s institutionshave led to an obligation for all Member Stateswithin the Schengen area and Norway, Iceland andSwitzerland to adopt the use of biometric passports.This is expected to start from later on this year, eventhough some countries have already started issuingsuch documentation. Countries which are not part ofthe Schengen area, particularly the United Kingdom,have also opted to introduce these passports.With such widespread support and implementationit appears that soon it will become a given thatpassports will have to include the relevant data. Thebiometric facilities being considered are those relatedto fingerprint and facial data.The use of passports for children has also beenactively considered. Again, the issue of child traffickinghas been at the forefront of such considerations. Theprinciple is that each person must have a passport toensure that s/he can be well identified and that existingloopholes closed as much as possible. However,the case of biometric passports for children, hasbeen shown to be more difficult in the case of youngchildren, and even persons with disability who maynot be able to provide fingerprints. Since the featuresof children are constantly growing, it has been agreedthat children under the age of twelve are exempted.Concerns over loss of privacy have been expressed,including by MEPs who discussed this piece of newlegislation. However, reflecting the common view,most of the members of the European Parliamenthave weighed in their support for such passports,seeing them as a useful tool to combat criminality andterrorism. While a deadline by which the processes inMember States must begin (June 2009) is quite close,that does not mean that all passports will have tocontain biometric features. Countries have until 2012to fully implement the new legislation, by which timethen all non-biometric passports will become invalid fortravelling purposes.For further information MEUSAC may be contactedon telephone 2590 9101 or by sending an email toinfo.meusac@gov.mt.Mr. Micallef is Acting Head – Consultation atthe Malta-EU Steering and Action Committee(MEUSAC).L&s | february ’09 9

| RELATIONSHIPS |Lovefor learningIn today’s day and age life is already hectic enough. Juggling afull-time job and family life can be incredibly demanding, andfinding some quality time to spend together as a couple canseem almost impossible at times. February is the month forromance, or so they say, and Cupid is busy preparing his arrows,ready to do his thing. An increasing number of couples havechosen to go back to school together, giving up quiet evenings infront of the TV, or perhaps a romantic evening out, for a lectureand long nights of studying in preparation for exams.Maria Pisani speaks to three couples who have chosen tosacrifice their quality time together by furthering their educationand studying together. A recipe for disaster? Or will loveblossom? Let’s ask them!Efrem and Tania have been together for 11years, married for two. They are both readingfor an Executive MBA (Masters in Business andAdministration). They chose to study together asthe MBA satisfied both of their existing degrees(Tanya holds an honours degree in Accounts,while Efrem holds an honours degree in Public andPrivate Sector Management).They believed that studying together would givethem the opportunity to support each other. I askedthem how they are coping. Tania replied, “Studyingwhen you are married and working full time is definitelynot an easy task, especially since we have to cook &clean! But doing things together makes the load lessdifficult. It is a good thing to go through the sameexperiences with your spouse because your prioritieswill be in line. Obviously, other plans have to bepostponed for the time being. But having full supportand understanding makes studying more fun”. So itseems to be working. Tania and Efrem get to supporteach other by sharing notes, discussing the issues athand, studying together and sharing ideas. At times itcan get tough, particularly when they are both underpressure with exams or have to give up an eveningout to stay at home to study. But on the up side, theyunderstand each other’s feelings. The Masters is alsoan investment in their future and the final successwill make it all worthwhile. I asked Tania if she wouldrecommend such a move to other couples, and herreply was pretty determined, a definite “Yes!” Soon February 14 th , will they find the time to relax as acouple, or will the studies have to take priority? Examsare looming, so right now it’s all systems go on thestudying, but by Valentine’s Day the new semester willhave begun and they will be in a position to dedicatesome special time to each other.Edith and Michael have been married for 28years, and are parents to three daughters aged21, 18 and 11. They both opted to continue theireducation, and attended a part-time degree courseat the University of Malta. After five years ofassignments, exams, fieldwork and research theL&s | february ’09 13

| interview |JOYforLIFEAntonella Vassallo is the face and voice behindDestinazzjoni Suċċess, currently on our TV screens. Havingbeen in the media for quite a number of years, hervibrancy is a joy to watch, mixing confidence and ease asshe interviews her guests about their successful stories.Being gregarious and having a love for travel, thisprogramme is right up her street. She’s been talking topeople from all walks of life, people who work in variousfields from medicine and business to voluntary work andentertainment – people who don’t necessarily make theheadlines, but who are there to inspire. She says thatalone keeps her challenged and on her toes.Life & Style tried to get closer to Antonella.How did your career in television start?As a young girl I was always fascinated by the TVpresenters who graced both local and Italian televisionstations. I started selling advertising space and oneday I made a deal with the station manager whoagreed that if I was successful in sales he would giveme the opportunity to present a programme. That’show it all started…and as they say, the rest is history.and my sense of mission in life. Like every human being I believe in purpose in livingand it is that sense of purpose which drives me. Over the years I have developed apassion for empowering persons around me to succeed. Helping them to find theirtalents and through a team help those talents to be fruitful.Do you have any secret talents?No secret talents but I think a talent that helps me in my life is that I empathise well withpeople. I enjoy bringing people together and exciting and engaging them with a vision.What is your greatest indulgence?I love to create and venture into unknown concepts.Currently, Destinazzjoni Suċċess, a TV programme whichI conceived around 6 months ago, is a lot of fun! Itmakes me passionate about people and the lives theylead. Personally it has also instilled a renewed interestin life in general.What drives you, fear or desire?To be frank with you neither. I am driven by my visionDo you have any spectacular tv blunders ?Lately during a programme, I told the person who wanted to say something to holdthe microphone and stand up. She informed me she was already standing at fullheight! I wanted to melt into the floor !How do you get inspired?Like a lot of other people I am inspired by the spiritual dimension of my personality.I believe that spirit is the essence of life and the prime generator and sustainer oflife. Indeed a famous historian once said that the history of humanity is the story ofman’s spiritual activity.However I would like to point out that inspiration is not enough- it has to becoupled with perspiration (a lot of hard work). When one combines inspiration andperspiration success is surely to follow.How do you spend your free time?Because I have a passion for my work it is hard for me to differentiate between workand leisure.Relaxing, reflecting, enjoying life and nature and making relations through whichI try to explore new and sincere friendships. Travelling and meeting people issomething I enjoy.L&s | february ’09 17

| life |FENG SHUIWhat is it and how does it affect our lives?By Alfred H.Difesa(part 1)Feng Shui is composed of two Chinese words Feng (wind)and Shui (Water). These two natural elements are essentialfor human survival. Feng follows the movement of the wind –air, the breath of life - as without this element we all die. Theother element is water, the liquid of life itself. These combinedelements take care of our food, weather, energy and moods.The essence of it all is Chi or life force. Wind and Water aredirect channels of the flowing Chi.Feng Shui is the art of designing environments in harmonywith the universal energy that flows through one’s living andwork spaces. On the surface Feng Shui offers a unique way ofseeing the relationship between humans and their environment.Through the knowledge of Feng Shui you can influence theseenergies to achieve specific life improvements related to you.Space is seen to be empty, but space is full of knowledgeand information. Through Feng Shui knowledge you can definespace and allow your inner being to reflect harmony from aninner and an outer aspect of you. How you place your furniture,possessions, and yourself within your surroundings largelydetermines what type of experience you achieve in your life.The key principles of Feng Shui are feeling the energy of theland you sleep and work on. Discovering and becoming awareof the types of Chi which are flowing through your environment.Whether you know it or not, you are very much affected bythe energies surrounding your environment. The energies ofyour residence or workplace are key factors to your successor failures in life. If you have the wrong Feng Shui in yourresidence or place of work many aspects of our lives can beaffected: relationships, career, health, wealth, fame creativity,friendships and family. Alfred Difesa, www.omni-ideas.comSteps to advance in yourlife through Feng Shui• Choose which areas of your life you want towork on first.• Make a self-assessment list of what is it youwant to look at in your life.• Give the list a priority and see what comes first -say you want to look at a new relationship.• Or maybe you want to enhance the existingrelationship.• You want more money to flow towards you inyour life.• You want to improve your career or you want tolook at your health.• Make a commitment to seeing new results(changes) in your life in any chosen area.• Get in touch with the right information on FengShui principles. If you do not know how to dothis get in touch with a Feng Shui practitioner.• Scan every room of your home and businessand see where you need to implement any FengShui adjustments.• Check the energies of your home/business andsee if there are any harmful earth rays whichdisturb the harmony in the building. There issomething called Sick Building Syndrome.Explore energetic fields, from electromagnetismand ley lines to geopathic stress.L&s | february ’09 19

| | LIFE&STYLE NUTRITION |L&S bodyCliff Sultana Dip.PT (UK)“Sometimes the only thing we do to avoid success is refuse to beenergetic on our own behalf”. I found this quote by author Barbra Shervery apt for this time of year.January has come and gone and with it all your New Year’sresolutions. Most significantly the ones where you made an oath toyourself to lose the fat and get fit. Summer looms closer but yourwaistline isn’t going to shrink by itself.So what went wrong? What happened to all that enthusiasm thatgot you thinking that you could actually hop off to the gym on a rainyWednesday evening when the weather won’t even allow you to stepoutdoors?Thankfully we live in Malta where sunshine and rain have anevenly balanced grasp on our climate. So there’s really not one excusethat will see you through to April without exercise. Even on the notso-bright-and-sunnydays, there’s still a lot you could do.Eat WiselyIf you’re stuck indoors with nothing to do but watch TV and nibble atyour favourite snack, put down your food and grab a pen and paper.List down all the food you’ve eaten on the day and the time you hadit. Did you skip breakfast? What time did you first eat something thismorning? What was it? How often did you have something to snack on?Breakfast is the most important meal of the day. Having breakfastwill give your body and mind the energy to face the day ahead. Andsnack often. Don’t wait till your tummy grumbles so loudly it drownsout the fax machine. By this time you’re already starving and verylikely to eat anything you come across – not good.Control your choice and intake of food and you won’t have tostarve yourself to fit into that bikini you bought yourself for Christmas(which is two sizes smaller ‘cause you were still on a high frommaking the New Year’s resolution you had every intention to keep).Exercise RegularlyIt doesn’t have to mean joining a gym or working out till your armsdrop and your legs turn to jelly. Take your dog for a slightly longerwalk each week. Don’t hold back when he pulls you forward. Instead,catch up!Roller blades, skateboard, bicycle, jogging shoes – whatever yourchoice of equipment, pull them out from the pile in your cupboard,dust them off, and use them. If you’re going to be out for more thana few minutes (which I’m hoping you are) then don’t forget to takesome water or natural fruit juices to keep you hydrated.For those who prefer a more structured exercise routine, a homeworkout with a few bits of equipment can be as effective as themost lavishly equipped gym. A stability ball, some dumbbells withinterchangeable weights and stretch cords will give you a greatworkout. Try www.shape.com/workouts for a few ideas of some greatexercises to get you burning fat and building muscles quickly.Vary your workouts. It needn’t be all aerobic work. Rememberto add resistance, lift some light weights. Resistance work hasa lot of benefits which you can’t get from aerobic work, such asstrengthening ligaments and tendons for protection of joints andincreasing bone density.For the more ambitious amongst you, take up a sport or sign-upfor an event, such as a road-running race. This will give you themotivation you need to get started.Some health and fitness experts recommend planning a structuredworkout and eating regime early in the year, which can help giveyou a clearer path to your goals. While this might work with someI wouldn’t get too bogged down with planning. As long as you stayon your feet and make the right choices with the food you eat you’lldefinitely see improvements around the waistline come summer!There’s a lot more to be said about staying healthy and lookinggood for when summer comes around. This article is only meant tojolt you back into that enthusiastic state which made you resolve toexercise. If you’re stuck as to what exercise and food will work for youtry getting in touch with a personal trainer who will point you in theright direction.However you go about it put the magazine down and start rightnow – ‘someday’ is not a day of the week!Thankfully we live inMalta where sunshineand rain have an evenlybalanced grasp on ourclimate. So there’s notone excuse really thatwill see you through toApril without exercise.L&s | february ’09 23

| LIFE&STYLE |EAT THOSE GREENSSPINACHLet’s face it, as kids we were mostly all force-fed our veggies, butone universally loathsome green was and probably still is SPINACH.Failing various attempts to disguise it in stews and pies, it wasalways identified, pushed away with a fork and left to reassembleitself in an unsightly green mound. No amount of images of Popeyewolfing it down by the canful would convince us that it’s reallydelicious and edible!Thirty years down the line, we are being told incessantly that theunimaginative vegetable called spinach is really full of goodness.Today we also know that besides steaming it, there are otherthings to do with it, like chopping and serving it raw in salads or insandwiches, as a complement to soups, or in stir-fries.Spinach is believed to be of Persian origin and was introducedinto Europe in the 15th century. Since the early 19th century, spinachhas been a versatile and commonly used vegetable in the UnitedStates. In 19 th century cookbooks it was advised to boil spinach for25 minutes! Can you imagine the green sludge in your pan?Trivia• Spinach was the first frozen vegetable to be sold.• In 1929 Popeye the spinach-loving sailor first appeared in the comic strip ‘Thimble Theatre.’Elzie Segar created Popeye.• In 1937 Spinach growers in the U.S. erected a statue in honour of Popeye.SELLING POINTS : Spinach’s popularity stems from its high nutritional value. Not only is spinachlow in calories, it is also a good source of iron and essential nutrients such as vitamins A and C,minerals, and fibre. Spinach also contains 3 grams of protein per serving.SPECIAL NOTE : Iron and calcium in plant foods are not highly absorbed by the body. Spinachcontains a chemical called oxalic acid, which binds with iron and calcium and reduces theabsorption of these minerals. To improve iron absorption, spinach should be eaten with vitaminC-rich foods such as orange juice, tomatoes, or citrus fruit.IN SEASON : When it is in season, go for leaves that are dark green and crisp. Avoid the ones thatare limp or spotted. Fresh spinach should be dried and packed loosely in a plastic bag and kept inthe vegetable drawer. It will last up to four days. Alternatively in some cases you can use the frozenvariety.Since spinach grows in sandy soil, make sure you wash it thoroughly to get rid of the soil stuck tothe stems and leaves. Separate the leaves, and place them in a large bowl of water leaving the soilto drift to the bottom. Change the water as often as necessary.If you are eating the spinach leaves in a salad, the best way to dry them is in a salad spinner. Ifyou are steaming it, make sure there’s a bit of water left on the leaves, otherwise they will get stuckto the bottom of the pan and can burn quickly. You can also blanch the leaves by dropping them intoa pot of boiling water until slightly wilted. This will only take seconds. Make sure you squeeze out allthe excess moisture.‘’One man’s poisonivy is another man’sspinach.”George Ade (1866-1944)American humoristHOW TO USE SPINACH• Add chopped spinach to lasagne and soups• Add it to stir-fries to compliment Asian dishes• Make a colourful stir-fry by mixing garlic, onion, chopped red pepper and spinach leaves• Use it in sandwiches instead of lettuce. The greener the leaves the more nutrients they have!L&s | february ’09 25

valentine's| FASHION |FOR VICTORYYes it’s Valentine’s Day again - the candy floss time of year that makes a divinityout of couples while singletons morph into pariahs. The real winners of courseare the business movers and shakers that have long gone global. Yet the crasscommercialisation of V-Day rarely dents the intentions of the ones who are dead seton treating the love of their life with something special. By Noemi ZarbWe certainly live in an age where men too shoptill they drop and where male groomingdoesn’t question their virility. There’s ahell of a lot to celebrate about this.But the upsurge ofmales spendingmore time infront of themirror doesnot guaranteethat the manin your life isbound to havegood taste, or tobe more precise, youridea of good taste.Gender difference partly explains why, unless it’s a date, mostnerds grab whatever comes first and wear it without thinking twiceabout what they look like. Hopelessly dated and tatty jackets, awfult-shirts, wrinkled trousers rather than knife-edged creases, vile,holey socks, shoes that haven’t seen a shine since they first crossedthe shop counter, hideous underwear. These are staples in many aregular guy’s wardrobe. Passé or not - very, very few have the bodyand the panache to carry off an unshaven face plus razored heador trailing, dishevelled locks. Same goes for those sleeveless ribbedvests. Even the ones who take pains with their garb have problemsto mix ‘n’ match a winning get-up, for it’s a biological fact that 70% ofthe male sex is colour blind.Women are wired differently. Genetically and socially programmedto look their best anytime, every time (equally impossible of course),they have no qualms in embracing the hottest fashion trends andburning their pockets to achieve the latest look and suffer to lookbeautiful. And so the war of the sexes heats up whether your nerddresser is gorgeous or standard-issue.Nor is the conflict resolved by going beyond the surface imageand relishing the essentially good nature of your mate. No amount ofacceptance all round undoes the fact that nerd dressing irks womenbecause it crushes their ego. Meaning your fashion flop is a hugeembarrassment and a damning judgement on your taste - or lack ofit. That the nerd is truly smitten with you fades into a choke-full fury ofrankled feelings.The only way out is to resort to creative (read devious) measuresthat steer clear from open and biting criticism. The first obviousmove is to buy him stuff without making a fuss about it. So forgetany ideas of hijacking his credit card. Be clever and patient byflirting your way (what better time than Valentine’s?) into persuadinghim that what he’s wearing is not as cute as what you’ve justbought him.Next, secretly move your pet hate clothes into the darkest cornersof the wardrobe, blaming a fit of spring cleaning for the upheavaland promising to look for the sorely cherished item as soon as youhave time. Of course you never will. Plot an accidentally-on-purposeirredeemable stain, especially if you’re still living apart and cannot getto his wardrobe.But don’t spoil your efforts by wholesale dumping for this will haveyou lose your battle before it’s begun. Rather stick to the super subtlegame and get down to extra deep-breathing exercises that will pumpup your strength for the next round - post February 14.L&s | february ’09 27

| bits |CARNIVALThis year’s carnival will take placebetween the 20 th and 24 th February.There will be new events such asa Grand Festival planned for the21 st February which will kick offaround 18.30 in Valletta untilthe early hours. There will bealso dances and celebrations allaround the city.Here are some of the highlightswhich you can enjoy. Further updates can be found by logging onto www.maltaculture.com or email antonmiceli@maltaculture.comFriday, 20 th February 200918.00 hrs Carnival Dancing Competitions in Freedom Square,Valletta including a spectacular défilé with the participation ofthe King Carnival Float, Carnival Band and sets of GrotesqueMasks. (Enclosure Tickets €3.50)Saturday, 21st February 200909.30 hrs Children’s Carnival in Freedom Square, Valletta. Asuccession of dances performed by children, float défilés andmerriment all along Republic Street, Valletta, including theprocession of floats in Freedom Square (Enclosure Tickets €5.00)18.30 hrs Carnival Dancing Competitions including aspectacular show of the King Carnival Float and Triumphal andCompany Floats in Freedom Square (Enclosure Tickets €8.00)18.00 hrs Carnival Band Parade all along Valletta main streets20.00 hrs Carnival Parties in St. George’s Square, MarketSquare, St. John’s Square and all along Republic, Merchant andSt. John’s Streets with the participation of 2009 Carnival floatsand dancing companies. (Activities will last up to the earlyhours of Sunday morning)Sunday 22 nd February, 200914.30 hrs Selection of the Carnival Dancing Competitions inFreedom Square, Valletta including a spectacular grand défiléwith the participation of the King Carnival Float, Triumphaland Company Floats, bands and Grotesque Masks all alongMerchants Street, St. John’s Street, and Republic Street followedby the défilé in Freedom Square. (Enclosure Tickets €10.00)LOVE QUOTESJust in case you’re opting for a handmade card!‘’No cord or cable can draw so forcibly, or bind so fast, as love cando with a single thread’’ Robert Burton‘’The love we give away is the only love we keep’’ Elbert Hubbard‘’Love takes off masks that we fear we cannot live without andknow we cannot live within’’ James Baldwin‘’Life without love is like a tree without blossoms or fruit.’’Kahlil GibranGET GARLICKY!Add some garlic to your dinner. Top nutritionists say that garlic isone of nature’s antibiotics. Clinical trials have shown that garlic’simmune-boosting properties are due to the sulphur compoundsfound in allicin, an antioxidant that’s released when fresh garlicis crushed. Studies also point out however, that you can getsimilar benefits from cooked garlic – ‘as long as the bulbs sitout for a few minutes after peeling’, says Karen Knowler, head ofThe Fresh Network, Europe’s largest raw food organisation.If you can’t stomach the taste of garlic, there are various alternatives in tablet form, availablefrom leading pharmacies or health shops.WHAT WE DON’T WANTON ST. VALENTINE’S DAYEveryone knows that February 14 th is the day, so there’s no need for panic-stricken, last-minutepurchases. Plan ahead and try to be different. Ok so we know that ideally love shouldbe showered throughout the year, but if you want to be romantic, wejust don’t appreciate it if you shower us with: An off-the-shelf tacky valentine card. Carnations past their glorious bloom, bought on the wayback from work. Tickets to see your favourite band. Underwear in the size we were in our heyday. And whilstyou’re at it forget the tacky sort resplendent with ribbons. Cash to get our own gift. It shows a real lack ofimagination. Anything useful for the house – even if it comes heart-shaped(no, not even a heart-shaped pinny!)LIFEBITSHELPING KIDS ON EXAM DAYMake sure that your kids get a good night’s rest so that they will feel alert.Children should eat regular meals, since the brain requires glucose tofunction effectively. Make sure they eat lunch or have a snack if they havean afternoon test.Feed your childrena good source ofprotein for breakfaste.g. a hard-boiledegg, porridgeoats with nuts,wholemeal bread.Try to ease off someof the anxiety by notputting too muchpressure. Theyshould be madeaware what it feels like to take a test but should be also reassured thatthey are prepared to take it.L&s | february ’09 29

| crossword |CROSSWORDAcross1. Fuel producer atsea (3-3)3. They keep clean secondgradeaccomodations (6)7. Cylindrical waves? (7)8. South American animalwith woolly fur (5)9. State in Noth-Western US,admitted to the Union in1890 (5)10. Speaking twolanguages (9)11. King of the Huns (6)12. Conceited person (7)13. Easy to read (7)15. Twelfth sign of theZodiac (6)18. Certainly not wellcoked! (9)20. A hundred to nothing it’ssomething spicy (5)21. He does silly things in acircus (5)22. Pope’s chapel in theVatican (7)23. Got or given free (6)24. Refashion the first twothirdsof it, and make itanew (6)PRIZESPACEVILLE · Tel. 21388545Tip-Top SportsTel. 2180 3381THIS MONTH’S PRIZES1st prize: Weekend Break for 2, B&B at the Riviera Resort & Spa2nd prize: JB Stores €20 voucher3rd prize: Pizza for 4 from Buon Caffé, St Julian’s4th prize: €35 voucher from Salon Services5th prize: ProAb machines - €65 – Tip-Top SportsLast month’s WINNERS1st prize: Mr. Keith Barbara, Zebbug2nd prize: Ms. Mary Rose Mifsud, M'Scala3rd prize: Ms. Josephine Degiorgio, Fgura4th prize: Ms. Margaret Debattista, Mosta5th prize: Mrs. Antoinette Garroni, PacevilleLast month’s solutionAcross – 1. Ration; 3. Cutler; 7. Tension; 8. Arose;9. Venue; 10. Excalibur; 11 & 18. Come to think of it; 12. Strikes;13. Recline; 15. Lesson; 20. Snout; 21. Extra; 22. Burglar;23. Buckle; 24. Bypass.Down – 1. Remove; 2. Ounce; 3. Cynic; 4. Trailer;5. Tiresome; 6. Yearns; 7. Tango; 12. Solitary; 13. Rather;14. Ink-mark; 16. Odour; 17. Stairs; 19. Fable; 20. Sally.Send in the correct answer to:Life&Style Crossword Competition, media.link Communications,Triq Herbert Ganado, Pietà, PTA 1450.Send in your correct entries by 26 February 2009.Down1. Repaired in road bydecree (6)2. Soldier returns to toilet inice-house (5)3. Sweet-smelling herb (5)4. One of the three brothersin “As You Like It” (7)5. Parchment skin (8)6. Form of dancing andmime to music (6)7. Cook in oven (5)12. Good men are put inrepose, strangely withsuch coffee (8)13. Push off for a start! (6)14. British nobleman, above aknight, Sir! (7)16. Call up Eve; she’s aroundall right (5)17. A suitable distance forpitching a cricket ball (6)19. Fertile spot in Morocco, asI suspected (5)20. Is he often found by theseashore?(5)L&s | february ’09 31

| FOOD |Hooray!IT’S CARNIVAL!by Gloria MizziCome Carnival time, thetypical Maltese Prinjolatamakes its appearance in mostconfectioneries. You can seeenormous ones which are soldin portions or smaller versionsin different sizes. They allhave the same pyramid shape,and they are decorated withglacé cherries, melted darkchocolate and pine nuts, fromwhere the name is derived.There are different recipes forPrinjolata, but the ingredientsare mostly the same.Another typical carnival sweet is the Xkumvat. Theseare fried sweet pastry ribbons which probablyoriginated in southern Italy where different fried pastryshapes are very common and a favourite amongchildren.March is also the season for artichokes, when theyare at their best. Choose artichokes that are fresh,crisp and compact, with the inner leaves wrappedlightly round the choke. The artichoke is an excellentvegetable and very nutritious. It is especially goodfor the liver, so one must make the best of it when inseason. The stalk and outer tough leaves are not tobe thrown away. The stalks should be peeled andcooked as well, or recycled into soups, stews andsalads. The outer leaves should be boiled in a minimalamount of water and the liquid thus obtained added tosoups or even taken as a healthy drink. The medicinalproperties of the artichoke are plenty, so go ahead andmake the best of it!If you don’t like eating the artichoke leaf by leaf,as in Qaqocc a la Maltija, try these recipes which I’mpassing on as they are easy to make, and above all,good for you!L&s | february ’09 33

| FOOD |warm artichokesalad in springonion dressingThis cooked vegetable salad is excellent as a first course. But it also makes a goodaccompaniment to cold chicken, served with warm new potatoes.Serves 4Ingredients : juice of ½ a lemon; 2 large or 8 baby artichokes; 1 kg fresh broadbeans – podded; 500g fresh peas - shelledFor the dressing : 4 sun-dried tomatoes in oil, drained and lightly chopped; 4spring onions – finely sliced; 6 tbsp olive oil; juice of ½ a lemon; salt and pepperMethod : Add the juice of half a lemon to a large pan of cold water. Remove thestems from the artichokes and set aside. If using the baby artichokes, leave themwhole, but if using large artichokes slice them in half and place, cut side down, on aboard. Cut off the top third of each artichoke half, and discard. Cut the remainingpieces in half, lengthways, remove the choke from the centre and discard. Drop theartichokes into the lemon water to prevent discolouration.Bring the pan to the boil and add a pinch of salt. Cover and simmer for about 15 –20 minutes, until the artichokes are tender.Peel away the thick, fibrous outer casing from the artichoke stems and discard. Slicethe hearts of the stems diagonally and add to the pan together with the broad beans.When the water returns to the boil, add the peas and simmer for 4 – 5 minutes untilall the vegetables are tender. Drain and transfer all the vegetables to a large servingdish. Mix together all the dressing ingredients and season to taste.artichoke andpotato ringOf the many different ways of preparing artichokes, this artichoke ring rates quitehigh with family and friends. You might wonder whether bacon mixes well withartichokes! Go on – try it! It is easy enough to make and when you have cooked ityou are sure to agree that it is delicious.Serves 6Ingredients : 800g potatoes; 80g streaky bacon - chopped; 6 artichokes; 4 leeks - finelysliced; 2 tbsp parsley – chopped; 50g butter; 3 tbsp dried breadcrumbs; 1 bay leaf; sprigof fresh thyme; 1 glass dry white wine; 2 tbsp olive oil; salt and pepper to tasteMethod : Boil the unpeeled potatoes. In the meantime prepare the artichokesby removing the outer leaves and most of the stalks and cut off the upper part ofthe artichokes and remove the chokes (the hairy part surrounding the heart). Cuteach artichoke into 6 wedges. Heat 1 tablespoon of olive oil in a pan and stew theartichokes on a low flame with the bay leave and the thyme. When the artichokes arealmost cooked, season with salt and pepper and add half the butter and the parsley.Remove from heat. Grease a ring mould with butter, sprinkle with breadcrumbs andplace half the artichokes on the bottom. Peel the potatoes, mash with a fork andmix with the remaining artichokes and their cooking liquid. Season with pepper andsalt, if necessary. Pour this mixture into the mould on top of the artichokes andpress down to make the filling compact. Bake in a moderate oven for 20 minutes. Inthe meantime, fry the bacon in a little oil together with the leeks and add the wine.When the wine has almost evaporated, add the rest of the butter and more parsley.Remove from heat but keep warm. Unmould the potato and artichoke ring onto aserving dish and pour the bacon sauce on top. Serve immediately as a starter.Vina MontgrasMerlotThis wine is bright red in colour. Ithas aromas of fresh fruit, cherries,strawberries and some vanilla. Mediumto full bodied. Balanced acidity with itsfruitiness. Medium structure on the midpalate. Very smoothaftertaste.Vina MontgrasSauvignon BlancPale straw yellow in colour. Floral andgreen berry notes, with touches of limeand grape fruit. Juicy, tangy style dripswith citrus, passion fruit and mineralflavours that linger impressively on thefinish.34 L&s | february ’09

| FOOD |xkumvat – friedpastry ribbonsIngredients : 350g plain flour; 80g castor sugar; pinch of salt; 1 tsp baking powder2 eggs – lightly beaten; 2 tbsp anisette (optional) or 2 tbsp milk; icing sugar; oil forfryingMethod : Sift the flour, the baking powder and the salt in a large bowl. Make a wellin the centre and add the eggs, sugar, anisette or milk. Mix thoroughly until you forma dough.Knead for a few minutes until you obtain a soft, pliable dough. Let it rest for at least30 minutes.Roll out the pastry quite thinly, then roll it up to form a scroll. With a sharp knife, cutinto strips 1 cm wide. Open up the strips and you will have the pastry ribbons.Heat the oil in a deep pan, drop the ribbons with a circular movement, a few at atime, and as soon as they rise to the top and have taken on a deep golden colour,remove with a slotted spoon. Drain on kitchen paper.Dust with icing sugar and serve.Moscato d’Asti,Stefano FarinaThis wine has a golden or strawyellow colour, with scents typical ofa truly fragrant Moscato. Its tasteis aromatic, typical of Moscato.prinjolata - acarnival sweetThere are slightly different versions of this sweet. This recipe was passed on to me by Jo Leaver,a dear friend who excelled in making old Maltese traditional sweets and cakes. You can call thePrinjolata a calorie bomb, but Carnival comes only once a year and precedes Lent which is a timeto fast and repent. To make a Prinjolata you need a biscuit base, butter icing, sugar frosting tocover, lightly roasted almonds and pine nuts, glacé cherries and dark melted chocolate to decorate.Ingredients For Biscuit base: 400g plain flour; pinch of salt; 2 tsp baking powder; 100gsugar; 2 egg whites, lightly beaten plus; 1 egg yolkMethod : Preheat oven to 180º (Gas 4). Butter and lightly flour a baking tray.In a mixing bowl combine the sifted flour, salt, baking powder and sugar. Make a well in thecentre, add the eggs and egg yolk and stir until a soft dough forms. If the dough is too hard, adda little milk. Roll out the dough to a thickness of 1 cm and spread on a baking tray. Bake for 15minutes until pale gold. Remove from the oven, cool slightly and whilst still in the tray, cut intosmall squares. Turn the squares over and bake for another 10 minutes until crisp and golden.Ingredients for Butter Icing: 150g softened unsalted butter; 400g icing sugar; a few dropsvanilla essence; 2 tbsp warm milkMethod : Put the icing sugar and butter in a big bowl, add a few drops vanilla essence and usingan electric beater, beat until very creamy and pale, adding the warm milk a little at a time.Ingredients for Frosting: 300g castor sugar; ½ cup water; 3 egg whitesMethod : Combine sugar and water in a small saucepan. Stir over a low heat until the sugardissolves. Simmer uncovered for 5 minutes without stirring. Using an electric beater beat theegg whites in a clean, dry bowl until stiff peaks form. Slowly pour the hot syrup over the eggwhites, beating constantly until the icing is thick, glossy and increased in volume. Slightly crushthe biscuits and add to the butter icing mixture, then add 100g pine nuts and 100g blanchedalmonds, both lightly roasted. Mix thoroughly with a wooden spoon. Put this mixture on a servingplate little by little, shaping into a pyramid with your hands. Cover thickly with the frosting anddecorate with halved glacé cherries, pine nuts, almonds and melted dark chocolate.Vina Montgras Rose¹The pink tones and design of our Rosé label depictthe mystic sunsets and the moai’s of Chile’sEaster Island, an outdoor museum known as themost remote place on Earth. Its appearance isa light pink, pale straw haze. It has scents oftropical fruit, grape juice, passion fruit & a hint ofstrawberries. A crispy wine with a light body. Verywell balanced between its live acidity and someresidual sugar. Many wild flavours.All the wines are imported and distributed by Mirachem Marketing Limited. For more information, please call 21214434 or visit www.mirachemltd.comL&s | february ’09 35

| PROMOTION |Confidence in your smileA feminine touchThe Original 3 blade Venusrazor Soft has protectivecushions that gently smoothout your skin leaving it silkyto the touch. Just one strokegives you a close shave andsilky smooth skin.Tooth staining may be caused by eating certain foods and drinksand using tobacco. Stains on the surface reduce the naturalwhiteness of your smile. Crest 3D White has been clinically testedto gently restore the natural whiteness of teeth while providingunsurpassed cavity protection. Oral B Advantage 3D White isproven to clean and whiten as the bristles help to hold toothpasteto effectively clean away stains for a naturally whiter smile.Tips for Long HairDO use a conditioner after every wash to help keep hair moisturized andprotected against damage.DON’T use a brush on wet hairwhen you step out of the shower; oncehair is washed and conditioned, use acomb with smooth, wide-set teeth togently detangle hair, working from tipto root.DO use a spray, leave-in conditionerfor extra protection when using heatedhair appliances.DON’T attempt to blow-drysoaking wet hair immediately; to expediteyour blow-out process and help preventthermal damage, towel-wrap your hair for 10-15 minutesand remove excess water before using a blow-dryer.DO look for new technology in your drying and styling tools to helpminimize damage.DO use a root-lifter spray to achieve volume; avoid excessive teasingof hair, as it can uplift cuticles, making them fragile and susceptible tobreakage.DON’T overbrush hair; despite the common myth that 100 strokes aday are good for hair, this can lead to breakage. Regular, gentle brushingpromotes hair health and natural oil distribution.DO use deep-conditioning treatments once a week, or as often asneeded, to help minimize split ends and keep hair in top condition.DON’T wait more than eight weeks to get hair trimmed; regularsalon visits are essential in keeping hair healthy and beautiful.Tips provided by Pantene – Let the best of you shine through!36 L&s | february ’09Did you know…Shaving does not affect there-growth, size or colour ofhair - nor does it cause itto grow back thicker, darkeror faster. If you use anergonomically designed razorlike Gillette Venus, it doesn’tmatter which direction youshave in. The only exceptionis under your arms, where youshould go up, down and fromthe side as the hairs grow indifferent directions.The best way to maximize theefficacy of your shave is bygiving your body the lightestof touches. The lighter thetouch, the better the shave.The fresher the blade, thelighter the pressure you’llneed to exert. Change bladesregularly, blunt bladesare not effective and mayincrease the risk of infection.Colour it right!Colour and care can be a difficult combination to get right when colouring at home.But not anymore! Wella has taken their expertise to create the perfect home haircolouring system designed to guarantee 50% more shine and 100% grey coverage.The right colour – If you are wondering what shade to choose, then read on andtry this tip from Wella Koleston. Almost every hair colour (except for jet black) willhave some warm tones in it, so one of the easiest ways to pick up on the mineraltrend is to play up those glistening warm tones, whether it’s by having highlightsat the salon or a multi-tonal hair colour applied at home. Use a shine-enhancingshampoo like Pantene Colour Expressions every time you wash to really brighten your colour.Ariel endorser Andreana shares hertop five tips for reconciling washingefficiency with energy savingsChoose a good washing machine Washing machines nowcome with energy efficiency labels rating from A+ to G (leastefficient) which allows consumers to judge the efficiency of theappliance in terms of energy savings, washing and drying.Favour cold washing 95 per cent of washing machines nowoffer a ‘cold programme’ function. Thanks to Ariel’s efficacy at30°C, you can save up to 40% on energy and continue to getimpeccable results.Wait until the machine is full before doing the washing Itis recommended to wait until the machine is full before switching iton. A full-load wash is much more economical than two half-loadwashes.Don’t mix whites and coloureds Whites come out cleaner whenwashed with other whites, and coloureds with other coloureds. Itis also recommended to follow the washing instructions for eachfabric.Follow the recommended dose of detergent There is noneed to use more than the quantities indicated on the packet,since this will not improve the washing performance. Also avoidusing too little, since you may end up having to wash the clothesagain, with a consequent loss of time and increased electricityconsumption.Ariel is once again reminding consumers and the public thatthey can make significant savings on energy consumption andbills, simply by turning to 30°C! Research 1 conducted by Arieland endorsed by the Energy Saving Trust (UK) shows that we canreduce energy simply by doing our laundry at 30°C and washingat cooler temperatures. A 30°C cycle uses five times less energythan a 90°C cycle!The formula of Ariel is based on an exclusive combination ofingredients which are effective at low temperatures, thanks tofour decades of research and innovation. The surfactants whichhelp to remove fats, dissolve and go into action even when cold.Ariel’s enzymes are effective even on the most difficult stains suchas sauces, ice cream and chocolate, and work well at the lowestof temperatures. These enzymes - the detergent technology of thefuture - derive from biotechnology and are therefore biodegradableand effective in extremely small quantities.1

| TV |GourmetravelITALY … Italy has always been a culturalleader.Everything that could be said orwritten about this splendid country hasalready been documented. The climate,territory, history, art, its people andtraditions - every aspect of Italy has beenexplored and appreciated worldwide.However, there is always that little villageor historical building or a recipe waiting tobe discovered.When it comes to world cuisine, Italy is surely one of the most recognisable, with itssimple yet mouth-watering dishes made from top-quality ingredients.The Gourmetravel team has travelled to most of the regions in Italy and has capturedmany exciting moments featuring different fare. The programme is presented by ChefMaria Borg, who together with some top restaurateurs will be presenting some typicalregional recipes.For its first season, Gourmetravel takes you on a journey to Italy’s most impressivelandscapes, along the most beautiful Italian coasts and through ancient cities andvillages to unveil the beauty of this marvellous country.In the programme we will also meet some of the country’s top wine producers whoshare the secrets of their success and the many challenges they encounter such as therapid climate changes affecting their produce every season.A distinctive quality of the Maltese is that we like to leave our mark wherever wego and Gourmetravel is no exception. While on location, Maria Borg cooks sometraditional Maltese recipes - and sometimes spontaneously creates new ones withingredients typical of the area. Notwithstanding the differences between the twocountries, there are also a wealth of similarities in our traditions, cooking methods andway of life.Between the vineyards and the olive trees, and seeking out castles rich in history andfarmhouses which are still managed according to ancient traditions, the Gourmetravelteam is hard at work creating its next feature.Gourmetravel will appeal to a broad audience – from food and wine lovers to thosewho love to travel and are always on the lookout for new destinations, new niches todiscover... Partly educational, partly entertaining, Gourmetravel will whet your appetiteevery Sunday before lunch. It is the very first programme of this kind to be aired ontelevision. Over the next few years, the Gourmetravel team plans to travel to othercountries including Spain, France, Portugal, Germany and many others.Gourmetravel will be broadcast every Sunday at 12.00pm on NET TV with arepeat on Thursdays at 10.00pm. The programme is produced and directed by BlazeProductions and co-produced by Maria Borg.Gourmetravel... for those who enjoy food, wine and travel.L&s | february ’09 37

| RADIO |Remake, Remodel…Radio 101’s rock nights take an even bolder step with new recruits and the return offormer presenters to become a real Saturday night special. By Eric Montfort.Left: Pink Floydwith the late SydBarrett (secondfrom right);right: JeffersonAirplane. Bothbands were at thetime influencedby the writings ofLewis Caroll.Fuzzbox has been around for more than five years now.Over the years, it has featured new and establishedpresenters, and lots of interviews and sessions byMaltese and foreign acts. Roger Hodgson of Supertramp,Ian Anderson of Jethro Tull, and Beangrowers are amongthose who have graced the studios and given exclusiveinterviews for Radio 101 Digital.Last October, a few changes occurred. Yours trulywas included in the midweek edition, but the realoverhaul happened at the turn of the New Year, asNigel Camilleri returned to the Saturday edition. Nigelhad been away from the scene for quite some time dueto various commitments - not least his endeavours inbringing some top acts to Malta. He was not completelyabsent from our rock programmes, however. Timeand again, he would feature at the year-end editionsof Rockfile 2 with Noel Mallia, (which nowadays isbroadcast every Friday night between 8.30 and 10.30pm). Now, Nigel is on a roster every Saturday nightbetween 9.00 and midnight, sharing with Noel Mallia,William Cauchi and newcomer Michael Bugeja. TheSaturday schedule is meant to be a specialised one,with Noel Mallia focusing on various groups and artistswho left their mark in the rock scene and MichaelBugeja focusing more or less on alternative music,with specific themes on bands’ connections andanniversary albums. William Cauchi and Nigel Camillerishall also be quite specific in their themes. William hasjust started dealing with record labels, while Nigel goesinto unchartered territory dealing with various eras andthemes. His first programme, which dealt with war,delved into songs as diverse as Bruce Springsteen’sversion of an Edwin Starr classic, as well as songs fromEric Burdon and The Animals, Neil Young, Bob Dylanand many other singers - songs that have stood the test of time, others that may havebeen forgotten. A programme like this will undoubtedly revive memories, and perhapsmore importantly, introduce classics to younger listeners who may not have had theopportunity to listen to such gems beforehand.Nigel Camilleri’s forthcoming programmes will also include other interesting subjects,featuring bands and songs inspired by eminent writers JRR Tolkien and Lewis Carroll, aswell as songs and bands inspired by Greek and Roman mythology. These programmesshall provide a lot of diversity given the fact that bands as disparate in style and attitude asMarillion and punk poet John Cooper Clarke were influenced by Tolkien’s classic book TheLord of the Rings. Of course, Lewis Carroll shall be remembered for his strong influence onSyd Barrett, as well as contributing the name of American band Sixpence None the Richer.William Cauchi has ventured into record companies and their contribution to the rockscene. Most of the labels are actually offshoots of long-established record companies,who felt the need to address a new, exciting phase in pop music back in the mid andlate 1960s. William’s first feature programme dealt with Harvest Records, which wasinstrumental in promoting bands like Pink Floyd, Electric Light Orchestra, Wizzard, TheEdgar Broughton Band, Deep Purple and Barclay James Harvest among many others.Harvest Records helped to shape an interesting, intriguing decade as these bands insome way or another and in different degrees achieved success at home and abroad.His next programme shall be dealing with Deram Records, another label that wasspawned in order to deal with various new talents who looked like surefire hits duringLondon’s pill-popping, fashion-conscious mod boom back in the mid-1960s. HarvestRecords, formed almost 40 years ago, dealt more with post-psychedelic, so-calledprogressive talents. Deram Records was initially formed with a repertoire dealing morewith folk, jazz and easy-listening styles. Indeed, David Bowie’s Another Face, whichfeatures recordings he did with Decca and Deram Records, features more pop styles,albeit in a rather eccentric manner. Other artists that recorded for Deram included ProcolHarum, The Move, Keef Hartley Band, Honeybus, Cat Stevens and Ten Years After.However, it too would embrace more experimental, so-called progressive talents likeThe Moody Blues, the band’s most popular act, Camel, early Curved Air and Caravan.William will be recalling these heady days in this second edition and eventually he willmove on to other record labels. At a time when the recording industry has been turnedon its head with downloading, legal or otherwise, such programmes can provide aninsight into a music that was and will remain iconic with all generations.38 L&s | february ’09