Luxist

Love your dog but are distressed over all the leather products made for him or her? Then take a gander at House of Dog, which offers only 100% cruelty-free pet products made from fine faux materials. Products from all the main dog categories are available: collars, leashes, apparel, beds, carriers, toys, bowls, and even wedding sets, which I presume are special items so your dog can participate in a wedding (while collar, white leash, white carrier). House of Dog's signature creations feature a Luxist favorite -- handset Czech crystals. Click on each category to see the offerings, and take a look at the gallery for a selection of some of the products and the price ranges. The Signature Paw Bag shown, for example, is $320, and comes in seven colors. (Celebs love House of Dog; go here to see.)

K-Swiss has just released two limited-edition colors for its Classic Hi P hi-top men's shoe that are going to snazz up your wardrobe and add some glitter. Putting a metallic twist on its iconic, classic sneaker, the new colors are a patent red upper with a black sole and a bronze upper with white sole. Available online in U.S. sizes 7-13 (no 12.5). $115

I wrote about headbands once before on Luxist, and didn't expect to again. But then I found these pretty accessories at Henri Bendel and thought they'd be nice for a holiday or New Year's fete. Cara Couture's Satin & Crystal Headbands feature offset crystal and pearl adornments and come in four colors: gray, $88; red, $78; black, $88; and purple, $118.

When I was a child, my Aunt Jean gave me one of the best gifts I ever received -- a travel jewelry case. It wasn't kiddie-ish, and I use it to this day to keep my jewelry clean, safe, and uncluttered when I'm away from home. Need a gift idea of your own? Felix Rey makes a travel jewelry case with a bit of glam. The "Bling" Travel Jewelry Case is a zip-around case with four compartments and a mirror. It has "bling" printed on one side and a smiley face on the other and is made of nylon with brass hardware. It's 3.5 inches deep and the compartments are approximately 1 inch deep. $90

Traditional Balsamic Vinegar of Modena (Italy) is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This vinegar is made from the cooked "grape must" [the juice pressed from grapes before it has fermented; new wine] matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of spices or flavorings. The production of traditional Balsamic Vinegar is labor intensive and time consuming; this accounts for its high cost and limited availability.

Production of traditional Balsamic Vinegar is governed by Italian law and provides that a specific Certification Agency (Cermet) oversees all production phases, from the vineyard to the bottle. All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges.

Commercial grade Balsamic Vinegar of Modena constitutes a more economical alternative to the traditional product. In the United States, products are also allowed to be labeled as Balsamic Vinegar, based on the U.S. labeling laws. These products are made from the juice of grapes, but would not carry the term "of Modena" on the label. Traditional Balsamic Vinegar of Modena generally is found in specialty stores. Commercial grade Balsamic Vinegar of Modena can be found in specialty stores, supermarkets, and supercenters.Commercial products are of high quality and suitable for use in marinades, vinaigrette dressings, and in making pan sauces.

The product has a long shelf life and can be stored in a closed container indefinitely. Store the product at 4-30°C (39-86°F), but refrigeration is not required. Exposure to air will not harm the product, but may cause "mothering," which causes the solids to filter out. Some sedimentation is normal for a product that contains a high level of soluble solids, but the sedimentation will disappear when the bottle is shaken.

Traditional Balsamic Vinegar of Modena is only bottled in the distinct, bulb-shaped bottle of 100 ml. It has either a white cap (minimum age of 12 years) or gold cap (minimum age of 20 years).

Salad dressings, sauces, and gravies benefit from the addition of Balsamic Vinegar. Sprinkle on cooked meat to add flavor and aroma; season salad greens, strawberries, peaches and melons; or use as an ingredient in your favorite salad dressing.

Source: The Vinegar Institute

Makeup brushes tend to be overlooked, perhaps because many makeup products include a puff or brush or some sort of applicator. As poor quality as some of these applicators are, many women balk at the idea of buying separate tools -- the brushes that come with the products are smaller and more portable, and good brushes can indeed be pricey. But here's a good line I read recently: Your skin is like a delicate piece of silk. Your makeup brushes shouldn't feel like they are brooms sweeping across your skin. Quality brushes also will make applying makeup easier, faster, and more pleasurable, because they are made in specific shapes and sizes for the job at hand (e.g., blush brush, powder brush, eyeshadow brush).

Before purchasing a brush or brush kit, check that each brush head is soft and full. Run your hand through the bristles. It is a bad sign if they come out readily/shed or feel coarse on your skin. The handle should feel comfortable and seem solid. Keep your brushes in a protective case or upright in a decorative glass or container on your dresser, not in the bathroom, where moisture accumulates. Every few weeks, or at least once a month, gently wash them in a mild liquid detergent or baby shampoo. Do not soak them. Pat each brush dry, especially around the area where the brushes meet the handle, and lay them flat over the edge of a table or counter so that the bristles are open to air on all sides, and reshape the brush head.

I'm not endorsing this brand, but BareEscentuals offers a good selection of brushes. Take a look simply to see what shapes and sizes of quality brushes are available, and their cost.

Apple season is in full swing. Do you know your Granny Smith from your Gala, your Rome Beauty from your Braeburn? This guide from the U.S. Apple Association will help you choose the right apple for your eating or cooking pleasure.

Braeburn: This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July.

Cameo: This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo makes its appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.

Cortland: This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. The Cortland is available September through April.

Empire: Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire between September and July.

Fuji: Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety's popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year-round, beginning in September.

Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.

Ginger Gold: A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early-season Eastern apple is great for salads, and cooks well too. Available in limited but growing supplies starting in mid-October.

Golden Delicious: This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin's Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for eating out of hand, baking and salads. Golden's crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Goldens appear on the market in September, and are available year-round. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens.

Granny Smith: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.

Honeycrisp: This apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy, and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads, and sauce-making, and stores well. Honeycrisp was developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing.

Idared: Introduced in 1942, this Idaho Agricultural Experiment Station product is a cross between the Jonathan and Wagener apples. It has a tangy flavor like the Jonathan, but is much larger. It has a bright red skin, and firm texture. This apple is good for snacking and holds its shape ideally for baking. Available from September through June.

Jonagold: A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July.

Jonathan: This variety of apples was discovered in Woodstock, N.Y., in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is typically available from September through April.

McIntosh: This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. Cook's hints: McIntosh's flesh cooks down easily; if pie making, cut your slices thick or add a thickener. This apple is typically available from September through May.

Newtown Pippin: Also known as Albemarle Pippin, a favorite variety of Thomas Jefferson. Discovered on Long Island in 1759, this apple is one of the oldest original U.S. varieties, helping to launch the U.S. fruit export industry. Newtown Pippin is a distinctive green, often with yellow highlights. Its aromatic, tangy flesh makes the Newtown great for use in pies and applesauce. Primarilly a processing variety, most U.S. supplies are used commercially. Newtown Pippin is typically available from September through December.

Pink Lady: Notable for its hot pink skin color and lily-white flesh, this Southern Hemisphere native is now being grown stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as "Gala with a zing." Pink Lady is great for snacking, slicing, or dicing on a salad, and for baking. This apple appears in mid-October, one of the last varieties to be harvested, so supplies often are available through late spring or early summer.

Red Delicious: This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced "feet"; Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads. Red Delicious apples are available year-round, starting in September.

Rome Beauty: Referred to as the "baker's buddy," this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September.

Millions of women (and a few men) visit nail salons regularly to have their nails done. Unfortunately, occasionally the result of having manicures or pedicures is developing nail fungus or bacterial infections that can not only look bad, but also may also feel even worse. A few simple steps before your next salon service can significantly lower your risk of developing a painful nail infection or fungus, or worse, a more serious disease.

Check out the salon for cleanliness and safety precautions. Don't be afraid to ask for a quick tour if you are considering a new salon, or asking the owner or manager of your current salon what steps they take to ensure safety. And take a look around. Does the salon look clean and sanitary? Is the trash container properly bagged and covered? Is the floor clean? Are the manicure tables kept neat and tidy? Is there good light? Look at the disinfectant containers and make sure that they are clear, clean, and free of debris.

Next, check the station where your service will take place. Ask if all instruments are cleaned and disinfected (even better: autoclaved) after each use, and if you need proof, have the technician show you the cleaning area or solution. Does he or she use fresh, clean instruments on each client? Make sure all files, buffers, and anything else that touches you is freshly clean before you allow the technician to begin. Also, the technician should wash his or her hands before and after each client, or wear fresh gloves. Clean towels should be used for every client.

Avoid having your cuticles cut. Cuticles serve a purpose -- they protect the nail bed from allowing infection to enter. If you like how your nails look with them pushed back, ask for cuticle softener, rather than cuticle scissors. After the cuticles are softened, the technician can wipe away, or gently scrape away, the excess with a fresh orangewood stick.

Pedicures can be a bit riskier because of the hot water and tub. Make sure the tub is thoroughly drained, cleaned, and disinfected between clients. The steps where clients typically step with bare feet also should be cleaned and disinfected between clients.

One way to avoid many of these concerns is to buy your own manicure or pedicure kit and bring it with you. Make sure you clean and disinfect your kit after each use, even if you are the only one using it. You also can bring your own nail polish, base coat, and top coat. Remove your old nail polish at home, or bring nail polish remover with you.

The salon and technician should both be licensed by their state governing board, usually the board of cosmetology. The licenses should be clearly displayed.

If sanitary precautions are not being taken at your salon, politely but firmly tell the owner what needs to change and what you expect. Contact your state cosmetology board if you develop a nail infection, fungus, or other condition as a result of visiting a salon, or if you see unsanitary practices.

You'll never be able to go back to 10-pack cheapo emery boards after having this beautiful accessory in your purse! The Swarovski Nail File, created by designer Craig Coulton for the design competition organized by Designboom, consists of two filing blades (regular and smoothing) that fold out to reveal a shining layer beneath them. Crystals are embedded along each side of a silver, gold, or platinum body. Seems there's just no end to many ways that crystals can beautify everyday objects.

Unlike older TVs, with their glass fronts, flat screen models require more gentle care. In addition to regular dusting, you should periodically clean the screen to remove dirt and fingerprints, which will lessen your viewing experience.

Turn off the TV and disconnect the power. Make sure the screen is cool. This is more important with plasma TVs, as they throw a bit more heat than LCD TVs.

Dampen a lint-free cloth with clean water (do not use strong chemical cleaners such as alcohol, ammonia-based cleaners, or window cleaners) and wring it out until it is moist and will not drip. Chamois, microfiber, or 100 percent cotton are best. Do not use a napkin, paper towel, or tissue paper, as wood-source materials may scratch the screen. Gently wipe from the center of the screen in circles outward reaching the frame; be sure to clean the corners. Do not rub, scrub, or apply too much pressure. Wipe the case if desired. Use a dry, lint-free cloth to wipe away any moisture on the screen or the case, again using a circular motion on the screen.

You also can purchase special screenwipes, available at most computer stores. These can be used on your computer monitor too.