Cracking, dry skin, bunions, canker sores and other unsightly blemishes can make you want to permanently glue your socks on. Try these 5 easy steps to get prettier feet, and show off your tootsies with pride.

1) Prep your toenails. There’s no better way to revive and refresh nails than with a new polish. Prep for your new color by removing that old, chipped and faded toenail polish with a non-acetone polish remover. Dip a cloth or cotton ball in the remover and wipe away all traces of your old polish. Wash your toenails thoroughly, and then trim them with toenail clippers. Clip them all straight across (rounded nails can result in ingrown toenails) and cut them all the same length for a uniform look. Gently file down the edges of each nail with a nail file to soften their appearance.

2) Soak up. Fill a large bowl or basin with warm water, and then add an ounce or two of your favorite scented mineral bath salts. Soak your feet for ten minutes to soften skin (and soften up those calluses for easier removal), and just lean back and breathe in the salts for a little relaxing aromatherapy.

3) Smooth the rough spots. Now that your feet are soft and primed to get pretty, it’s time to rub out the rough spots. Use a pumice stone, dipped in soapy water, to help rub down calluses, corns and other rough patches on your feet. Lightly rub the stone back and forth across all the rough areas for about thirty seconds. Rinse off your feet to wash away dead skin cells, and then rub your feet with the pumice stone again to remove any residual roughness. Wash your feet, pat them dry and enjoy your softer, already prettier-looking tootsies!

4) Add moisture. Instead of using your regular moisturizer, opt for a moisturizing foot cream, which is designed to penetrate the dry, cracked skin of your feet to replenish moisture deep down into the skin layers. Massage the cream into every crack and crevice of your feet to deliver a powerful dose of moisture-just what every dry foot skin cell needs! Let your feet dry before beginning the final prettying stage.

5) Push back cuticles, then paint! Nail clippers can cut your skin, resulting in nicks, sores and even possible infections. Use a cuticle pusher instead to push back your cuticles. Then, apply a base coat of polish to your nails and let them dry. Follow up with two coats of your favorite polish and let dry. Then apply a top coat with extra shine for bright, brilliant nails that look pretty and show off your sparkling personality.

Softening, smoothing and beautifying your feet have never been simpler with this fun and fabulous spa-like foot makeover. So prime, soak, moisturize and polish for healthier skin, prettier feet-and a happier you!

1 egg
2 medium size grated malangas (tarot roots)
hot pepper (optional)
1 tablespoon salt
1 small chopped onion

Finely chopped parsley
2 small garlic cloves (mashed into a paste)
oil to fry

Directions

Mix all the ingredients in the bowl and make a batter and whisk until fluffy

2. Pour the batter by spoonful into pan of heated oil or deep fryer and cook until golden brown on both sides.  Serve with Haitian pickle cabbage or this following pickle recipe.

Quick Pickle recipe

In a small bowl, thinly slice 1 onion, cut a scotch bonnet pepper into tiny slices, add 3 tablespoon of white vinegar, a pinch of salt and sprinkle parsley and let infuse and serve with any condiments

INGREDIENTS

1 lime peel

1 Tsp of Vanilla (Haitian Vanilla)

1 stick of cinnamon

1 dash of grated nutmeg

1 liter of milk

1 can of condensed milk

40g of Cocoa powder

1 Tsp of Maizena

½ cup of water

INSTRUCTION

• Add the water, lime peel and cinnamon in a pan when boil, lower the heat
• Add both milks and mix well with a wooden spoon until it simmers.
• To the side, dilute the cocoa powder with some hot milk and add to the pan, continue to stir while making sure that you that the milk does not stick to the bottom of the pan.
• Mix the Maizena with some water and add to the chocolate mixture, whip the mixture with energy to eliminate lumps.  It should start to thicken, at this point you should continue with stirring the mixture to avoid burning.
• Let boil in order for the Maizena to be fully cooked and reduce the heat and let it simmer for about 12 minutes by continuous stirring.
• When finished, through a sieve, remove the cinnamon and the lime peel, serve hot.

INGREDIENTS

1 ounce of sugar-cane syrup
3 ounces of white Rhum
1 quarter of green lemon

INSTRUCTIONS
Pour directly into the glass the cane syrup and the white Rhum.

Add the juice of a quarter of the green lemon with its zest.
Stir with a spoon.

GLASS TYPE
Serve as it is and add some small pieces of ice

Ingredients:

1 cup chopped walnuts

2 cups + 2 tablespoons softened butter

2 1/ 4 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 tablespoons lemon zest table

3/4 cup dark rum

1/4 cup banana liqueur

1/4 cup of coconut rum

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup whipping cream

Instruction

1. Preheat oven to 350 ° Fahrenheit. Grease and flour a 12 cups standard kugelhopf mold or tube pan. Sprinkle the chopped nuts in the bottom and set aside.
2. With an electric mixer on medium speed, cream butter and 1-1/2 cups sugar 1-1/2 until fluffy. Add eggs and vanilla and beat until blended.  Add the lemon zest. Gradually add 1/2 cup of rum and banana liqueur. Beat well. (The batter will appear curdled.)
3. In a medium bowl, combine flour, baking powder, baking soda and salt. Pass the mixture through a sieve and add to the batter alternately with whipping cream, beating well after each addition.
4. Pour batter into the mold and bake 55 to 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 15 minutes. (Do not remove the mold.)
5. Meanwhile, melt the remaining butter in a saucepan over medium-high heat. Stir in remaining sugar and rum and coconut rum. Bring to a boil, stirring frequently. Reduce heat to medium and cook for 8-10 minutes or until mixture thickens slightly, while stirring. Remove from heat and let cool 10 minutes.

Ingrédients

• 5 Chayote
• 1 shallots

• 1 (12-ounce) can evaporated milk
• 6 gram of Butter
• 1 tablespoon of olive oil
• 2 Tablespoon of Flour
• 1 sprig of fresh thyme
• 2 clove of garlic
• Pinch of grated nutmeg
• 100 gram of grated parmesan, gruyere or gouda cheese
• Salt
• Parsley
• Breadcrumb

1. Instruction

    

   carefully wash the Chayote.  Cut them in two, lengthwise.  Remove the heart and roots and place the vegetables in a pot covered with water.  Add salt, cover and let it cook for about 25 minutes.

2. Remove the vegetables from the pot and let them cool.  Remove the meat from the skin carefully to not damage the skin and set the skins aside.
3. Puree the meat of the chayote in a mixer and set aside.
4. In a pan, add oil and butter and diced shallots.  Mashed the garlic and add to pan and thyme, sprinkle add flour to make a roux and milk to produce a thick béchamel sauce. Add the Chayote sprinkle parsley, half of the cheese and let simmer for 5 to 10 minutes by mixing constantly.

You can either add this mixture into the each Chayote skin or cover with parmesan cheese, breadcrumb before placing them in the preheated oven on a platter until golden.  Or simply grease a pan and add the chayote mixture and cover with cheese, breadcrumb and place in a preheated oven until golden.

In this recipe you can add shrimp or cubes of ham in the chayote mixture. Since it is Christmas it will not hurt to add 2 tablespoon of white wine in the mixture.

Makes 4 servings.

Ingredients

1/2 cup vegetable oil

2 medium-size green plantains, peeled, cut crosswise into 1/2-inch slices 2 cups salted water

1. In a large, heavy skillet, heat the oil over medium until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown about 2 minutes on each side.

 

2. As they brown, transfer them to paper towels to drain.

 

3. On a cutting board, use a spatula to press each slice into a flat round about 1/4-inch thick and 2 inches in diameter. Dip the rounds in salted water and shake off the excess. Heat the oil and fry the rounds again, about 1 minute on each side. Drain on paper towels and serve at once.

Ingredients
1 cup cold water
1 teaspoon salt
3 cups all-purpose flour
1 cup vegetable shortening and ¼ cup butter mixed together
1 egg yolk, beaten
2 teaspoons of parsley
2 chopped shallots
½ medium size green bell pepper diced
½ medium size red bell pepper diced
1 chopped garlic clove
1 lbs pound ground beef, seasoned

1 tablespoon of beef or broth
Hot pepper to taste

Instruction
1. Pound to paste the parsley, pepper, shallot, and garlic.
2. Add seasoning paste, diced bell peppers and broth to cooked beef and mix well.
3. Cook covered on medium heat for 10 minutes. Stir constantly.
4. Uncover until liquids are absorbed and meat cooked. Now filling is ready.

2. PUFF PASTRY
5. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
6. Roll the dough into a rectangle ¼ inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to ¼ inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
7. Roll the dough to about ½ inch thickness. Cut the dough into 2 ½ inch rounds.
8. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
9. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.

There’s nothing worse than having to start your day without enough sleep the night before, except perhaps having to start your day with a pair of unsightly dark circles under your eyes. Fortunately, with a few quick and painless makeup tricks, you can banish dark circles and look as if you woke up refreshed from a full night of shut-eye. Try these simple tricks to hide dark circles and puffy skin and look bright-eyed and beautiful all day.

Nourish, moisturize and make up! Moisturize the area beneath your eyes with a vitamin-enriched lotion to nourish your skin. Let the lotion dry and then add foundation (before you try a concealer) to give your face a more natural, better-blended look and to enhance your brighter finish.

Take care with your concealer: Concealer can actually accentuate fine lines beneath your eyes and give you a less natural look if layered too thickly. Use a concealer (after applying foundation) two shades lighter than your skin color, and apply it lightly with a small brush to only the dark areas beneath your eyes. Remember, a little concealer goes a long way, so use it sparingly.

Make your cheekbones pop too! You can look livelier by giving your cheeks a rosey glow. Use a blush stick and blend color in with your finger into the hollows and apples of your cheeks for a pop of color that draws attention away from under-eye darkness and makes your whole face brighter.

Don’t line your lashes! Avoid using liner or mascara on your lower lashes, which will draw attention to your tired eyes. Try a white eye pencil instead, and apply it around your tear ducts and to your inner eyes. Use your pinkie to gently blend in the color, to give your eyes a brighter, larger look.

Prime your lids! Use a makeup wedge to apply a light layer of primer to your eyelids before putting on your eye shadow. The primer will not only help your shadow last longer, but it will add intensity to the color to give your eyes some added pop.

Go homeopathic! Rubbing ice over your dark circles, or even applying warm tea bags, can also help you lose the under-eye darkness and puff. You can also try sleeping with an extra pillow under your head to help drain extra fluids that can collect under your eyes.

Try the smokey look-in colorful shades! If you fear smokey eyes will only add to your dark look, then you haven’t tried the new gem shades of shadow, which comes in purple, gold, blue and green. Brush on the shade from your lash line and up your lids. Then, apply a slightly darker shade of the same color around your outer lid. The smokey color should build gradually across your lid for a pop of gem-shaded magic that makes your eyes look ten shades brighter!

You don’t have to hide indoors the next time you wake up with dark eye circles and puffy skin. Try these simple tricks to banish those dark eye circles, beautify your skin and emphasize your eyes for a bright-eyed look you’ll be happy to show off first thing in the morning-and the rest of the day, too!

He is considered the liberator of France from the occupying Germans force in Normandy in 1944. Born in Port-au-Prince (Haiti) on October 24, 1899 and died in Cormeilles-Parisis November 20, 1962, is an officer of the French Navy and Companion of the Liberation.

During World War II, he created and directed the first French navy commandos, known as Commando Kieffer; one of the first units – and the only French unit formed — who landed on the beaches of Normandy on 6 June 1944. He participated in the capture of Colleville before its junction with the British paratroopers at Pegasus Bridge. After the Normandy campaign , he fought in Belgium and the Netherlands, for the liberation of Europe . He is considered the founder of the French “Green Berets.” The sixth French navy commando, founded in 2008 , bears his name.

Philippe Kieffer a son of Haiti , where he was married and had two children. He was the Director of the National Bank of the Republic of Haiti (BNRH) and one of the first secretaries of the Chamber of Commerce and Franco- Haitian industry for several years and an advisor to ministry of foreign affairs.

His son Claude , born in Petion-ville , who had joined the Resistance in Paris died at age 21, shot by the Gestapo. His father learned of his death three days before marching at the head of his troops in the streets of liberated Paris.

Hommage au Commandant Kieffer by ambafranceht