Second, it's just sad, that so many women in this thread feel inferior than Gwyneth and bad about themselves when they look at her pictures. WTF? I can't believe that, when I look at your avatars (the few not with Chris in it :wink: ). What I see are pretty girls...and with wise styling gurus and a regular fresh diet, you could look as good as, maybe even better than her with make-up! So don't idolize her just because Chris chose her to be his wife!

 

.

 

Totally agree with you on this point. I said that if I saw her at the gym looking this way i'd think she was beautiful, but I think lots of the ladies who go to my gym are beautiful! ( i mean that in a very straight way, i dont oogle them or anything) And with make-up and professional hair styling we'd all be looking red carpet ready! Don't forget also we have no idea how much is natural... we dont know if her skin is perfect naturally or if she goes for some expensive procedures or what not. Not that it matters! just saying, no one should feel like "god, I wish I had her x, y, or z" and I bet there's stuff she doesnt like about herself too. So um...women unite...no more putting our looks down.

 

Also, I really wish I could get some good professional hair styling. I am completely clueless when it comes to doing my own hair, and I am NEVER happy with a haircut for more than 2 hours.

i agree-(with both of ur comments)^

I don't know if this has been posted before.

 

found it curious, though I don't like Perez Hilton AT ALL. Ughh, that man needs to dissapear!

 

Here's the article.

 

Madonna's Trainer Gets A Swift Kick To The Curb

 

Ouch! Well, at least she'll have Gwyneth Paltrow and their gym to fall back on.

 

Last week on Ryan Seacrest's morning show, Madonna slyly admitted that she no longer was working with celebrity trainer Tracy Anderson. When Ryan asked her about Tracy being "dropped", Madonna simply laughed. That sounds like a yes to us.

 

If the Queen of Pop's aversion to answer the question out-right isn't enough evidence, several other sources are confirming the same news, suggesting that:

 

"Madonna had grown tired of the baggage that Tracy always seemed to be carrying with her. Tracy had grown to be more of a distraction than anything else."

 

Some of that baggage may includes refusing to go on tour with Madonna until the final leg so she could be closer to her boyfriend, Philippe van den Bossche, the former head of Madonna's Raising Malawi charity. But a rep for Anderson claims it was an amicable split:

 

"This is not true. After working together for three years, Tracy and Madonna mutually parted ways because Tracy wanted to look after her son."

 

What does that have to do with anything? That is what daycare or school is for!

 

Whatever, her loss. Having Madonna as her #1 client must have brought in a lot of money. Oh well!

 

[image via WENN.]

 

http://perezhilton.com/2009-10-12-madonnas-trainer-gets-a-swift-kick-to-the-curb

Haha I haven't seen her in a movie. I saw one like five years ago but it was boring and depressing (spelling?) idkk I guess I should watch one soon! lol Iron Man looks interesting...

Gwyneth Paltrow attends the private view of the Frieze Art Fair held at Regent’s Park on Wednesday (October 14) in London, England.

 

More at the Source

 

 

 

 

SOURCE: JustJared.com

Nice, thanks :D

she's always lovely

wow no makeup and still looks great. She is brave for doing that.

Did you catch the Gwyneth shout-out on Glee tonight? Two characters were talking about naming their baby and the one said something like, "I was thinking about how Gwyneth Paltrow named her kid Apple and I thought that was really cool, so I thought of Drizzle." :D The mention of a Coldplay relative on TV! hahah made me smile. :)

When I was fifteen I lived in a little Spanish city called Talavera de la Reina with the Lazaros, my exchange family. My Spanish mama Julia is an incredible cook and introduced me to the cuisine of the Iberian peninsula - which is always best home-cooked. In the evenings, the typical Spanish dinner is lighter than the meat and rice dishes often found at lunchtime. This menu is what you would find at my family's house on a weeknight. Spanish tortilla cut into small pieces, some manchego, a glass of wine, gambas and pan con tomate. Perfect.

Love,

 

Tortilla Española

 

This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it often for an even texture. This is best at room temperature, so definitely make it ahead.

 

SERVES: 4

TIME: 30 minutes

 

• 1 1/2 cups vegetable oil
  
• 3 large waxy potatoes (about 1 3/4 pounds total), peeled and diced into 1/3" cubes
  
• Couple teaspoons of coarse salt
  
• 1 small yellow onion, peeled and cut into 1/8"-thick half moons
  
• 3 eggs
  
• 2 tablespoons extra virgin olive oil
  

Heat the vegetable oil in a medium skillet over medium-high heat. Add all of the potatoes – the oil should come to the top of the potatoes (add a bit more if it doesn’t). Once everything starts to sizzle, turn the heat down to medium and sprinkle it with a teaspoon of salt. Cook the potatoes for ten minutes, stirring constantly. The potatoes shouldn’t be browning, just getting cooked through. Add the onions and cook for ten more minutes. It’s okay if the vegetables turn a little golden at this point. Remove the potatoes and onions with a slotted spoon to a paper towel-lined plate and let them sit for five minutes.

Whisk the eggs together in a large bowl with 1/2 teaspoon of salt. Add the potatoes and onions and gently fold everything together. Heat the olive oil in a small (about 7" diameter) nonstick skillet over medium heat. Add the egg mixture and cook for 1 1/2 minutes or until the bottom is just set. Using a plate, invert the tortilla and return it to the pan. Continue to flip it using a plate every 30 seconds for a total of six minutes (a dozen flips). At the end, the whole thing will be set and browned and lovely. Let cool to room temperature before serving.

download a printable version

 

Gambas al Ajillo

 

This recipe is adapted from my “Spanish Mama,” Julia Ruiz Blanco. Basically, this method calls for “poaching” shrimp in olive oil made fragrant with garlic and a bit of chili, and then just barely browning them.

 

SERVES: 4

TIME: 10 minutes

 

• 1/2 cup good Spanish olive oil
  
• 2 1/2 cloves garlic, thinly sliced
  
• Pinch of your favorite red chili flakes
  
• 1 pound medium shrimp, peeled and deveined
  
• Pinch of sea salt
  

Heat the olive oil with the garlic and chili in a large, heavy skillet over medium-low heat. When the aromatics just start to bubble, add the shrimp and sprinkle each piece with a little bit of salt. Cook for a minute and then turn each one. They should not be browning, just turning opaque. Cook for another minute on the second side. Remove the shrimp from the pan and discard all but two tablespoons of the oil. Turn the heat up to high and return the shrimp to the pan. Cook for about 20 to 30 seconds on each side, until just browned. Serve warm.

download a printable version

 

Marta's Pan con Tomate

 

This approach is genius. Instead of rubbing the tomato on the bread, as per tradition, you simply make a raw sauce by grating the tomato. It’s a lot easier and a lot less wasteful.

 

SERVES: 4

TIME: 10 minutes

 

• 1 baguette
  
• 2 vine-ripened tomatoes
  
• 1 large clove garlic, pushed through a press
  
• 3 tablespoons good Spanish olive oil, plus more for serving
  
• coarse salt
  
• freshly ground black pepper
  

Cut the baguette in half lengthwise and then cut each half into four pieces. Grill the bread over medium-high heat or brown in your toaster.

Meanwhile, cut each tomato in half and grate on the coarse side of a box grater into a bowl. Grate until all the seeds, juice and pulp are pressed through (discard the skins). Add the garlic and olive oil and season to taste with salt and pepper. You can add more garlic if you like. Mix the sauce together and spoon it over the grilled bread, sprinkling each piece with just a bit more coarse salt and drizzling with extra oil.

download a printable version

 

Notes

 

Good Spanish cheeses:

 

• Manchego
  
• Idiazábal
  
• Cabrales (blue)
  
• Mahon
  
• Torta del Casar (my super stinky fave)
  

Good Spanish olives:

 

• Malagueña (little ones)
  
• Manzanilla (green ones)
  
• Arbequina (buttery ones)
  

Good Spanish anchovies:

 

• Ortiz brand “anchoas en aceite de oliva” (anchovies packed in olive oil)
  
• El Corte Inglés (department store) store brand, “anchovy loins from the Bay of Biscay” packed in olive oil
  
• boquerones (white anchovy filets packed in vinegar)
  

Best online sources for Spanish ingredients:

 

• tienda.com
  
• despanabrandfoods.com
  
• brindisa.com
  

*Also, Spanish cava is delicious and much cheaper than champagne. I always like a Spanish Rioja with my meal.

 

 

 

 

FFFOOOOOOOOODDDDDDDDDD!!!!!

Yuummmmm, I'd eat anything from there (or everything actually :awesome:)

Shrimps taste delicios that way, my mom often cooks them like that :wacky:

When I was fifteen I lived in a little Spanish city called Talavera de la Reina with the Lazaros, my exchange family. My Spanish mama Julia is an incredible cook and introduced me to the cuisine of the Iberian peninsula - which is always best home-cooked. In the evenings, the typical Spanish dinner is lighter than the meat and rice dishes often found at lunchtime. This menu is what you would find at my family's house on a weeknight. Spanish tortilla cut into small pieces, some manchego, a glass of wine, gambas and pan con tomate. Perfect.

Love,

 

Tortilla Española

 

This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it often for an even texture. This is best at room temperature, so definitely make it ahead.

 

SERVES: 4

TIME: 30 minutes

 

• 1 1/2 cups vegetable oil
  
• 3 large waxy potatoes (about 1 3/4 pounds total), peeled and diced into 1/3" cubes
  
• Couple teaspoons of coarse salt
  
• 1 small yellow onion, peeled and cut into 1/8"-thick half moons
  
• 3 eggs
  
• 2 tablespoons extra virgin olive oil
  

Heat the vegetable oil in a medium skillet over medium-high heat. Add all of the potatoes – the oil should come to the top of the potatoes (add a bit more if it doesn’t). Once everything starts to sizzle, turn the heat down to medium and sprinkle it with a teaspoon of salt. Cook the potatoes for ten minutes, stirring constantly. The potatoes shouldn’t be browning, just getting cooked through. Add the onions and cook for ten more minutes. It’s okay if the vegetables turn a little golden at this point. Remove the potatoes and onions with a slotted spoon to a paper towel-lined plate and let them sit for five minutes.

Whisk the eggs together in a large bowl with 1/2 teaspoon of salt. Add the potatoes and onions and gently fold everything together. Heat the olive oil in a small (about 7" diameter) nonstick skillet over medium heat. Add the egg mixture and cook for 1 1/2 minutes or until the bottom is just set. Using a plate, invert the tortilla and return it to the pan. Continue to flip it using a plate every 30 seconds for a total of six minutes (a dozen flips). At the end, the whole thing will be set and browned and lovely. Let cool to room temperature before serving.

download a printable version

 

Gambas al Ajillo

 

This recipe is adapted from my “Spanish Mama,” Julia Ruiz Blanco. Basically, this method calls for “poaching” shrimp in olive oil made fragrant with garlic and a bit of chili, and then just barely browning them.

 

SERVES: 4

TIME: 10 minutes

 

• 1/2 cup good Spanish olive oil
  
• 2 1/2 cloves garlic, thinly sliced
  
• Pinch of your favorite red chili flakes
  
• 1 pound medium shrimp, peeled and deveined
  
• Pinch of sea salt
  

Heat the olive oil with the garlic and chili in a large, heavy skillet over medium-low heat. When the aromatics just start to bubble, add the shrimp and sprinkle each piece with a little bit of salt. Cook for a minute and then turn each one. They should not be browning, just turning opaque. Cook for another minute on the second side. Remove the shrimp from the pan and discard all but two tablespoons of the oil. Turn the heat up to high and return the shrimp to the pan. Cook for about 20 to 30 seconds on each side, until just browned. Serve warm.

download a printable version

 

Marta's Pan con Tomate

 

This approach is genius. Instead of rubbing the tomato on the bread, as per tradition, you simply make a raw sauce by grating the tomato. It’s a lot easier and a lot less wasteful.

 

SERVES: 4

TIME: 10 minutes

 

• 1 baguette
  
• 2 vine-ripened tomatoes
  
• 1 large clove garlic, pushed through a press
  
• 3 tablespoons good Spanish olive oil, plus more for serving
  
• coarse salt
  
• freshly ground black pepper
  

Cut the baguette in half lengthwise and then cut each half into four pieces. Grill the bread over medium-high heat or brown in your toaster.

Meanwhile, cut each tomato in half and grate on the coarse side of a box grater into a bowl. Grate until all the seeds, juice and pulp are pressed through (discard the skins). Add the garlic and olive oil and season to taste with salt and pepper. You can add more garlic if you like. Mix the sauce together and spoon it over the grilled bread, sprinkling each piece with just a bit more coarse salt and drizzling with extra oil.

download a printable version

 

Notes

 

Good Spanish cheeses:

 

• Manchego
  
• Idiazábal
  
• Cabrales (blue)
  
• Mahon
  
• Torta del Casar (my super stinky fave)
  

Good Spanish olives:

 

• Malagueña (little ones)
  
• Manzanilla (green ones)
  
• Arbequina (buttery ones)
  

Good Spanish anchovies:

 

• Ortiz brand “anchoas en aceite de oliva” (anchovies packed in olive oil)
  
• El Corte Inglés (department store) store brand, “anchovy loins from the Bay of Biscay” packed in olive oil
  
• boquerones (white anchovy filets packed in vinegar)
  

Best online sources for Spanish ingredients:

 

• tienda.com
  
• despanabrandfoods.com
  
• brindisa.com
  

*Also, Spanish cava is delicious and much cheaper than champagne. I always like a Spanish Rioja with my meal.

 

 

 

 

FFFOOOOOOOOODDDDDDDDDD!!!!!

 

they seem remarkably, but it is different,

http://justjared.buzznet.com/2009/10/16/gwyneth-paltrow-designs-a-line-of-holiday-cards/

I am so buying those Holiday cards, can't wait.

Biography on Gwyneth, nothing we didn't already know, but nice all the same:

 

http://www.vimeo.com/6620552

Biography on Gwyneth, nothing we didn't already know, but nice all the same:

 

http://www.vimeo.com/6620552

 

Thanks for sharing! :)

Was watching Glee today, the episode from last Wednesday though. Haha

Gwyneth and Apple were mentioned...

i watching shallow hal the other day, weird seeing her in a fat suit, i almost forgot she was in that movie

thanks! :) great biography with a lot of old pictures i haven't seen before. She must have great personality.

Was watching Glee today, the episode from last Wednesday though. Haha

Gwyneth and Apple were mentioned...

 

yeah, when I saw it last week, I immediately got on here to talk about it...I love hearing unexpected references of our boys or their relatives...haha :D

Yupp! Haha or if they are mentioned thats even better!!! :smug2:

 

 

I read this thing on E! news online the other day, and they said that Gwyneth Paltrow was the center of all evil. :shrug: :whaaat:

The "center of all evil"? Well, if they think that about her I wonder how they describe Al Qaeda or Al Bashir :dozey: Goop and Yoga are sooo dangerous

New Goop :wacky:

 

LA Update

 

I spent most of last spring and summer in Los Angeles doing lots of work and eating some incredible food...from the new phenomenon of the gourmet taco truck, to the tucked away neighborhood spots to the latest Suzanne Goin...the LA food is quietly and unpretentiously on fuego.

 

Chow down.

 

Places to Eat:

 

Church and State

1850 Industrial St

Los Angeles, CA 90021

(213) 405-1434

http://www.churchandstatebistro.com

 

 

If you conjure a place somewhere between a classic Parisian brasserie and the Williamsburg Brooklyn of 10 years ago, you could very easily dream up this fantastic room in its eerily quiet industrial surrounds. The bartender here realizes with flair the new novelty of customized cocktails: you choose the spirit, they do the rest. I was given a concoction of vodka, cucumber, sage leaves and other surprises – it was the best drink I’ve ever had. From there I had oysters, Tarte Alsaciennes with fresh peaches, brie and arugula (these tarts change seasonally) and finished off with a roast chicken. I even succumbed to french fries in lard...the whole experience was worth a trip from the Westside.

 

Gjelina

1429 Abbot Kinney Blvd

Venice, CA 90291

(310) 450-1429

http://www.gjelina.com

 

 

Among the super cool shops of Abbot Kinney in Venice lie two culinary gems: Gjelina is a great local spot – I love the kumamoto oysters, beautiful, bountiful veggie sides and the homemade, thin crust pizza (the jalapeño and smoked mozzarella is my fave). The simple, well-prepared California food and wine and reasonable pricing make it incredibly busy — book in advance.

 

Shima

1432 Abbot Kinney Blvd

Los Angeles, CA 90291

(310) 314-0882

 

Across the street (and the spectrum) from Gjelina is Shima, a small, beautifully spare space, serving up the highest quality Japanese food imaginable – with a healthy bent. Alongside the sake menu is the fresh-pressed organic carrot juice option and the melt in your mouth sushi served on brown rice (not that you would ever know it). The lotus dish was among my favorites. Pricey but worth it.

 

Madeo

8897 Beverly Blvd

Los Angeles, CA 90048

(310) 859-0242

 

I held my breath when I took my hardest to impress friend to Madeo – a classic Northern Italian restaurant with the best linguini al pesto outside of Liguria. The room is below ground level (not my fave) but it’s warm and clubby in an old school way. Burrata, Branzino, Gorgonzola pizza – if its good enough for the Last Emperor...

 

Cecconi’s

8764 Melrose Avenue

West Hollywood, CA 90069

(310) 432-2000

http://www.cecconiswesthollywood.com

 

 

Instantly bustling and social, Cecconi’s opened the West Hollywood outpost of its London namesake last February and it quickly became a hotspot. The Italian-by-way-of-Cali food is housed on a very centrally located corner and open all day making it a perfect spot to meet up for breakfast, lunch, dinner or cicchetti (Italian tapas). The martinis don’t suck either...

Tavern

11648 San Vicente Blvd.

Los Angeles, CA 90049

310-806-6464

http://www.tavernla.com

 

 

Housed in an old Hamburger Hamlet where I downed many a burger as a kid is Tavern, Suzanne Goin’s new café and restaurant. You gotta love it when the Westside scores with a chef of Goin’s calibre. The front houses a casual larder serving take away food, gourmet cheeses and picnic boxes. The dining room is in the back – try the ‘Devil’s Chicken,’ it’s delish.

 

Animal

435 N. Fairfax Ave

Los Angeles, CA 90036

(323) 782-9225

http://www.animalrestaurant.com

 

 

Run by Jon Shook and Vinny Dotolo, recently named ‘Best New Chefs’ by Food & Wine, Animal is dedicated to well-prepared, seasonal food. A cool, minimalist, unpretentious space combines with smart, bold dishes like addictive crispy fried hominy with lime, sticky ribs glazed with balsamic vinegar and an ingenious bacon-chocolate bar. It’s a must-go for all of my meat-loving friends...

 

Osteria La Buca

5210 Melrose Avenue

Hollywood, CA 90038

323.462.1900

http://www.osterialabuca.com

 

 

Reliably wonderful, authentic Italian food without airs or pretense. The pastas, all made in house by Mamma (literally), are particularly exceptional, especially the bucatini and the gnocchi. Great service, a big wine list, even better prices – a real gem.

 

Yong Su San

950 S Vermont Ave

Los Angeles, CA 90006

(213) 388-3042

http://www.yongsusan.com

 

You have to be a kimchi-loving foodie to know about, and go to, this off the beaten track Korean in, well, Koreatown. For highest novelty quotient, get a private room, where you’ll be presented with different fixed menus to choose from. Everything comes at once, covering your table with tons of small plates and bowls with tasty, interesting preparations – spicy salads, delicate noodles, stewed and barbequed meats and more.

Stands & Trucks:

 

The Best Fish Taco in Enseneda

1650 Hillhurst Ave

Los Angeles, CA 90027

http://www.bestfishtacoinensenada.com

 

My friend James swears by these fish tacos at a small stand in Silverlake. He says they are the best fish tacos outside of Baja.

 

La Estrella Taco Truck

Highland View Ave. & Colorado Blvd.

Los Angeles, CA 90041

 

A little off the map in Highland Park (it’s east of East LA), La Estrella offers some of the best al pastor tacos. Worth a little drive after a trip to the Griffith Park or a Dodgers’ game.

 

Kogi Truck

kogibbq.com

 

 

There’s been a lot of hype about these Korean tacos trucks that wander all around LA and that people find through an almost obsessive devotion to Kogi’s Twitter updates. Behind the buzz is outrageously good food. The tacos feature Korean-style barbequed meats or tofu on great corn tortillas, all topped with some sort-of cilantro, chili, sesame magic. The sliders and kimchi quesadillas are also killer.

 

Places to Drink:

 

The Varnish

118 East Sixth St.

Downtown Los Angeles, CA 90014

213.622.9999

http://www.thevarnishbar.com

 

 

A very cool ‘speakeasy’ located in the back room of Cole’s French Dip (LA’s oldest restaurant, birthplace of the French Dip sandwich and an undisputed institution). Established by the guys behind New York’s famed Milk and Honey bar, the relaxed atmosphere gives way to very serious, thoughtfully prepared cocktails.

 

-------------------------------------

 

I can't believe she's advertising a truck that sells tacos al pastor :awesome:

I live in LA and I personally love this week's GOOP. Madeo is definitely good- plus you'll always run into a celeb there.

 

BUT I love that KogiBBQ truck. it's amazing. there are several of them all throughout LA and Orange County. And the best part? They tweet their locations and estimated arrival times. It's the same truck she brought for the crew on the Iron Man 2 set.

i receive GOOP both in english and spanish. I am not a native spanish speaker but I know it pretty good, and I have the impression Gwyneth writes the entries herself. She uses very spanish expressions and sometimes she has some little mistakes...it seems strange to me she has time to write her newsletter, but the way it's written makes me believe so...