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The perspiration meter does not fluctuate as violently in Los Angeles as in NY…weather probably plays into it. I find that barometric pressure and humidity are the cause of more migraines in New York. I guess we all must compromise. If I am allergic to Manhattan, I will just have to eat my Zomig and suffer…can’t beat this particular addiction.

So when I have a migraine and have a maximum menopausal day, what do I do to indulge myself? I exercise once I can control the pain…I am already sweating … so I just add to it. After this exorcism I look washed out and beyond ugg and need a boost.

What is the solution to this particular problem… a blowout….why does great looking hair make us feel more attractive, sexy and ready to rumble? I don’t know, but I definitely walk out of the Blow Bar feeling confident and lookin’ fine.

When we don’t feel at the top of our game, many women blame it on their hair. Comment made, “I love your outfit!” Response, “Thanks, but my hair looks awful.” My mother never leaves the house when she is having a bad hair day. My bad hair days turn into hat days.

Hair raising situation…let me hear (hair) from you as to why this is or what else makes you feel confident and sexy.

I am finishing up tomorrow’s blog, feeling perky, silken and spunky. Tonight, I reserved at a hot, new restaurant in Venice (CA) because my husband knows it is mandatory to take the hair out on a good hair day.

• Hair Raising Lobster Stuffed Baked Potato
• 1 Package cut up lobster meat or langoustine
• 2 large baked potatoes
• 4 scallions
• EVOO
• Fresh ground pepper
• Kosher salt
• Fat free half and half
• Crème fraiche

Scrub baked potatoes. Dry, but leave a bit damp. Rub kosher salt over the entire baked potato. Bake at 500 degrees for approximately 45 minutes to 1 hour on a baking sheet. Remove and scoop out potato. Place potato skins back in oven and lower temperature to 350. Mash potatoes; add pepper and fat free half and half to moisten the potato mixture. Sauté the lobster meat and 2-3 scallions in EVOO. Brown. Do not overcook. Add to potato mixture and stir. Add a dollop of crème fraiche. Remove potato skins from oven and stuff with mixture. Top with fresh scallions.
Here is a great meal.