Month: May 2026

Virginia once raced through the world like a woman with a personal vendetta against gravity.

Go-Go at Full Speed

In her Go-Go years, she was a force of high-stakes motion. Whether she was organizing a midnight rescue for a stray llama in the Andes or perfecting the art of “extreme gardening” by planting two hundred tulip bulbs in a single afternoon, Virginia lived at a relentless pace.

She believed a vacation was only successful if she returned with a passport stamp, a tan from a desert she couldn’t pronounce, and at least three new hobbies she intended to master by Tuesday. These were her years of full throttle, characterized by a seemingly inexhaustible vigor.

Slow-Go Downshifting

She then began to recognize the subtle change into what has been called the Slow-Go years, arriving as a natural downshift in her internal rhythm. It started with an exuberant appreciation for her new velvet ottoman. Soon, other small revelations followed.

She realized she preferred the rhythmic clicking of her knitting needles to the tactical nightmare of the annual block party, which she now recognized as a sport for the limber and the chronically caffeinated. She found herself opting for the audio tour (from a shaded bench) rather than the guided trek through the ruins. This stage felt like gentle coasting, the drive to excel outwardly loosening its grip.

She took up the leisurely art of the two-hour lunch. She traded her underwater camera for a set of professional watercolors, finding she could savor the curve of a single petal for longer than she used to spend navigating Paris’ Charles de Gaulle airport. She might still travel to a remote village in Provence, but instead of hiking to the castle at the top of the hill, she’d spend the afternoon interviewing a local baker about the existential properties of fougasse, the region’s sculpted sourdough. She was aging well by having invited time to settle into a humming resonance rather than trying to redline it.

No-Go Stillness

Eventually, the vibrant saunter of the slow years evolved into the No-Go stage. For Virginia, this was the most exotic chapter of all because it required the one thing she had spent a lifetime avoiding: stillness. She approached it with the same resolve she once brought to the peaks of Peru, and found it no less expansive.

She knew she had arrived when the perimeter of her world yielded to the size of her sunroom and back garden, yet felt larger than the Sierra Nevadas ever had. On the side table, a small woven textile from her Machu Picchu days sat near her tea, an endearing reminder of her earlier velocity. Aside from her beloved writing, music, cinema, and reading, an internal radiance would often grace her days, arising spontaneously or from reflections or memories. The stillness she had once feared had become her most faithful companion, a peaceful country she had finally learned to inhabit.

The Wisdom Carrier

Her spoken words and stories were becoming heirlooms now. Decades of family ritual lived inside her: the secret pinch of cardamom that saved the Sunday roast; the reasons behind the traditions no one else could quite explain; the long view of who her people were and where they had come from.

And it wasn’t only family who sought her out. Neighbors, friends, the younger people whose lives had brushed against hers over the years found their way to her home, drawn by something they couldn’t quite name. Virginia knew how to listen. When life presented them with its harder passages – the crossroads, the losses, the moments of doubt – she offered something steadier than advice: context. The assurance that things had been weathered before, that lives had bent and re-formed, that meaning often arrived after the fact.

She felt a curious anticipation for what lay beyond, and took heart in the wisdom of Italian film director Federico Fellini, who understood the surreal and beautiful flow of existence:

“There is no end. There is no beginning.

There is only the infinite passion of life.”

Virginia knew she would simply be moving through a gateway into the next mystery – and, characteristically, she was already tuned and ready for the ride.

Let’s Reflect Together:

Can you sum up your three stages: Go-Go, Slow-Go and No-Go? Which stage are you at right now and what do you love most about it? What is the reason to transition from one stage to another?

Watching Instagram makeovers makes anyone think that applying 10 layers of product to your face turns you instantly into an ageless celebrity like JLo, Michelle Pheiffer, or, dare I say, Cher? Included in that process, are a few layers of under-eye concealer, powder, highlighter, and maybe a few other tricks to disintegrate any notion that you are human and have circles under your eyes.

As an over 60 makeup artist I can safely say this is hogwash. No matter what you do, you will have some circles under your eyes, unless you go in for eye surgery or injectables and even then you will probably have something under your eyes because it’s normal.

Having said that, most of us learned how to apply concealer years ago and are probably putting on way too much in the wrong place. The good news? A few small adjustments can make a remarkable difference for any mature woman who wants to look good but hide the darkness and puffiness we all have.

The Problem with Traditional Concealer Techniques

The biggest mistake I see is over-application.

It’s natural to think that more product will give better coverage, but on mature skin the opposite is true. Heavy layers of concealer tend to settle into fine lines, highlight texture, and create a dry, cakey appearance.

Another common issue is placement. Applying concealer across the entire under-eye area, especially over puffiness, can make the area look heavier rather than brighter.

A Better Way: A Simple 3-Step Method

Step 1: Use Less Product, and Place It Strategically

Here is my idea; instead of covering the entire under-eye, apply a small amount of concealer to the inner corner, where darkness is typically most noticeable. Then add only to dark bits on the outer edges and over the eye, but not as a glump under the entire area.

Lastly, avoid placing product directly on areas of puffiness if possible. This helps maintain a lighter, more natural look.

Step 2: Choose a Hydrating, Flexible Formula

As skin matures, hydration becomes essential in nearly every product you use. For example, cream eye shadows, blush, and bronzers blend well and hold up beautifully.

As far as concealers go, look for something that feels lightweight and moves with the skin. I’ve recently been testing a formula from Prime Prometics that offers a more flexible, hydrating finish, which can be especially helpful for minimizing creasing.

In general, it’s best to avoid overly matte or thick formulas, as they can accentuate dryness and fine lines, even when you have very hydrated skin.

Step 3: Blend Gently and Intentionally

Blending technique matters just as much as the product itself and only takes a little practice to get it right.

Instead of rubbing or over-blending, gently tap the concealer into the skin using your fingertip or a soft brush. Focus on diffusing the edges while keeping coverage where it’s needed most.

Remember, the goal isn’t to completely erase the under-eye; it’s to soften and brighten it.

The Result: A More Natural, Youthful Look

With this simplified approach, the under-eye area appears smoother, fresher, and more natural.

In many cases, using less product, and using it more strategically, can deliver better results than layering multiple products.

You’re Already Beautiful

In my humble opinion, we are not on this planet to look 12 years old our entire life. That’s completely insane. We are here to be ourselves and give our gifts to the world in the best way possible! Within that, it’s good to know how to cover up circles, age spots, and all the bits we’d rather not notice throughout our day. Remember that less is more and only add concealer where you need it.

Use the code THEBEAUTYSHAMAN for 10% off at PrimePrometics.

Let’s Have a Conversation:

What do you think about overly made-up celebrities? Do you use concealer in your makeup routine? Where do you place it and what result are you after?

The Colombian Coffee Region, or Zona Cafetera, is one of the country’s most beautiful, accessible, and welcoming corners. This was my first real introduction to this lush part of Colombia, and it didn’t take long to see why so many visitors fall for it. Anchored by the Western Andes “trifecta” of Pereira, Manizales, and Armenia, the region is a landscape of green mountains, small farms, winding rivers, and a pace that feels noticeably gentler than Cartagena, Bogotá, or Medellín.

More precisely, Pereira sits in the Central Cordillera, in the Otún and Cauca river valleys, forming the classic coffee triangle that is easy to explore over an eight-day trip. It is a region that invites you to settle in, taste slowly, and let the landscape do some of the work, whether you’re hiking, riding horses, soaking in thermal baths, or focusing on culinary activities – it is food tourism at its best.

The easiest way into the region is a short flight from Bogotá, Medellín or Cartagena into Pereira, and the approach alone is worth it. As you cross the Andes, the mountains open into patchworks of coffee farms and emerald valleys, and the region unravels beneath you. My own stay was shorter, too short, I might add, but it was intensely flavour-driven: three days focused on the rich tastes of fruit, coffee, and cacao. You could build an entire trip around those three flavours alone, and if you want to lean further into the experience, Colombia’s rum makes a very fine addition to the story.

Fruit Tasting at Hacienda San José

Our short flight from Cartagena landed us in the Andean cool of the Zona Cafetera, and we were ready to dive into the flavours of the region. From the airport, we went straight to Hotel Hacienda San José, a colonial estate just outside Pereira that immediately felt like the right kind of introduction to this agrarian area deeply historic, unhurried, and rooted in the lush countryside.

The hotel hacienda itself, built in 1888, blends traditional coffee-region architecture with lush green surroundings, old trees, shady courtyards, and quiet pathways that make it easy to forget the rest of the world. Walking the grounds, enjoying the sitting room and admiring the tranquil blue pool, it was easy to imagine staying longer than just a day. This is after all a hotel and event space.

Our fruit‑tasting workshop was led by Adriana Jaramillo from I.am.Colombiano, whose warmth and curiosity turned what could have been a simple snack sampling into a full‑sensory orientation to the fruits of Colombia. The tasting was the heart of the experience: more than 30 seasonal fruits, each one brightly coloured and bursting with juice, were grouped together to help us understand the varieties within the same families.

We tasted the much loved passiflore group, collectively known as passion fruits (including gulupa, maracuya, granadilla and curruba ). They are often consumed as fresh juices made with water or milk, or cooked into an array of jams, sweets, and chutneys. The sweetened guava paste is paired with savoury cheese in a bocaillo & queso. I was pleased to see a variety of Colombian products using more than one fruit to create delicious jams!

In her excellent English, Adriana encouraged us to: smell the fruit, savour the texture in our mouths, compare the sweetness, and let the tastes of the region sink in. One of the most interesting experiments was to try the slices of fruit with salt. What may have been sour or bitter, changed dramatically. This was often suggested throughout my stops when tasting fruits (and even rum) in Colombia. By the time we left Hacienda San José, the sun was setting in a spectacular pink glow, a day of tasting, and learning. This was a perfect ending and a promising start to our journey in the Zona Cafetera.

Coffee Tasting: A Three‑Hour Lesson in Craft

Our coffee experience began with a visit to a traditional coffee plantation just outside Pereira, where the rolling hills of the Zona Cafetera gave way to rows of coffee plants and the farm life. The three‑hour guided tour at the Finca Don Manolo, led by coffee expert Santiago López, took us deep into the world of Colombian coffee, from planting and harvesting to drying and roasting.

The workshop felt more like a focused, detailed conversation than a rushed overview. Don Manolo walked us through everything: the different varieties of coffee, how the plants are spaced in the hills, the careful hand-picking of the beans, and the slow, air‑drying process that can take days. He explained the labour‑intensive nature of the work, the way each step matters, and why the region’s reputation for quality is earned rather than assumed. The whole process felt deliberate and respectful of the land, and the scale of the work was clear: coffee may seem simple in a cup, but it is anything but simple to produce.

After the walkthrough, we sat down for a tasting session that put theory into practice. We tried several different roasts, and our guide showed us how each one demands a very specific brewing method – whether drip, pour‑over, or espresso – to reveal its best flavours. The range of tastes surprised me: bright citrus notes, deep chocolatey tones, and everything in between. The three‑hour timing meant the workshop was immersive rather than rushed, and by the end, the coffee on my hotel table at home would feel like a quiet nod back to that afternoon in the hills.

Cacao and Cooking at Hacienda Maracay

The Cacao Sanint Nature Experience at Hacienda Maracay felt like the sensory and emotional heart of the trip, the place where everything we’d tasted so far – fruit, coffee, and rum – came together. The finca is owned and run by Alejandra Sanint, whose warm, grounded presence made the whole experience feel personal rather than staged.

She began the day with a short cooking class focused on traditional Colombian baked goods made from corn, cassava, and other local ingredients – recipes with indigenous roots that have been passed down through generations. The “Amasijos experience” meant starting completely from scratch: grinding the corn, kneading the dough, and shaping our own arepas and empanadas, each one a little more textured and human‑made than the last.

As the kitchen warmed up, we gathered around a table for a traditional breakfast that turned our own work into celebration. The spread included arepas served with guacamole, fresh cheese, and hogao (Colombian creole sauce), plus the empanadas we had just shaped, and savouring chorizo for those who wanted a bit more bite.

There were also seasonal fruits and hot chocolate to round out the meal. Alejandra and her assistants set out a buffet of condiments – guacamole, ají, and small bowls garnishes – that let us customise each bite and watch how the textures and heat played with the corn and crisp pastry. Eating food we had helped make, surrounded by the quiet green of the finca, felt like a quiet nod to the region’s culinary roots.

After breakfast, the cacao-making portion of the day began in earnest. One of Alejandra’s assistants walked us through the process of turning cacao into silky chocolate, explaining how each step needed to be done by hand: the beans must be dried, cracked, and ground with care, and the whole operation is slow and physically demanding.

Our guide started showing us the colourful cacao pods – soft, milky-skinned, with the beans nestled in the middle – and got to taste them, which revealed a surprising sweetness and creaminess before the beans even became chocolate paste. The assistant then showed us how the beans are dried and sliced to reach the nibs, the stage where the chocolate starts to become a powder, and emphasized again just how labour‑intensive this work is.

Finally, we moved to the chocolate-making station. The assistant melted the cacao, poured it into moulds, and invited us to customize our chocolate bars by adding pistachios, dried corozo berries, raisins, peanuts, a pinch of salt, and other garnishes of our choice. Each one of us got to take home a large, personalized chocolate bar, a tangible reminder of the farm and the hands that had turned the pods into something sweet and solid.

The whole experience – the dough under our fingers, the warmth of the kitchen, the milky taste of the cacao, and the click of the moulds closing – felt like a quiet, tactile map of the region, one bite at a time. By the time we left Hacienda Maracay, the cacao, the coffee, the arepas, and the empanadas had become less like souvenirs and more like a culinary story of the place.

Rum Tasting at Hotel Boutique Sazagua

The rum tasting at Hotel Boutique Sazagua was one of the most enjoyable experiences of the trip. The hotel offers several workshops – fruit, coffee, Colombian cooking class, and rum – but we opted for the Colombian Rum Tasting Experience, drawn by the idea of ending the day with something distinctly local.

Set on the hotel’s outdoor patio and surrounded by nature, the tasting felt intimate and relaxed. Our guide, Juan Pablo Vásquez – chef and general manager – brought both expertise and energy, walking us through the origins, production, and traditions behind each rum before leading the tasting.

Each variety had a distinct character, from bright and spicy to rich and caramel-toned. My favourite was La Hechicera, matured in white oak casks infused with bourbon. Produced on Colombia’s Caribbean coast, it was exceptionally smooth.

What elevated the experience was the thoughtful food pairings. We sampled rums alongside blue cheese, chocolate, bocadillo with mini bananas, chicharrón, and fresh mango. Each combination revealed something new – the cheese softened sharper notes, chocolate deepened the richness, and fruit added brightness, while the chicharrón brought a satisfying salty contrast.

Juan Pablo kept the energy high and the mood light, turning what could have felt like a formal class into something playful and relaxed. He encouraged us to slow down, savour each sip, and notice how the flavours evolved. The result was a tasting that felt both educational and indulgent, without ever becoming formal. His detailed explanations and easy humour meant we were all leaning in, asking questions, and genuinely enjoying the process. By the end of the evening, the atmosphere was warm and convivial. Staying on property made it even better – no need to travel, just a quiet walk through the gardens back to our room, a perfect close to the day.

My Overall Recommendation

Go. Visit Colombia but go beyond Bogota and Cartagena. After three days in and around Pereira, organized by BnB Colombia Tours, what stayed with me most wasn’t the views, the hikes, or even the ease of travelling the region. It was the way fruit, coffee, cacao, and rum wove itself into the story of Colombia, turning each day into something more like a shared culinary experience than a checklist.

If you’re going to visit the Colombian Coffee Region, make space for more than pretty photos and quick stops. Build in time for these kinds of slow, hands-on experiences – tasting, cooking, learning, and sharing – because that’s where the real character of the place lives. For me, this short trip didn’t just feel like a taste of Colombia; it felt like a reminder that the best way to understand a place is often the same way you understand a good meal: by living it, rather than just watching it go by.

Disclosure: Margarita was a guest of ProColombia and BnB Colombia Tours. Part of a post conference trip, she visited the region with numerous other travel writers and journalists. All opinions are her own.

Let’s Have a Conversation:

Do you ever plan a travel experience around something other than famous cities and sights? What about food, local tastes and fruits – would that excite you?

Style Stealers

!function(d,s,id){
var e, p = /^http:/.test(d.location) ? ‘http’ : ‘https’;
if(!d.getElementById(id)) {
e = d.createElement(s);
e.id = id;
e.src = p + ‘://widgets.rewardstyle.com/js/shopthepost.js’;
d.body.appendChild(e);
}
if(typeof window.__stp === ‘object’) if(d.readyState === ‘complete’) {
window.__stp.init();
}
}(document, ‘script’, ‘shopthepost-script’);

Turn on your JavaScript to view content

Top Posts

Jennifer Tilly’s $40,000 Crystal Bear Bag

Rachel Zoe Used These Beauty and Makeup Products on Season 15 of RHOBH

Amanda Batula’s Plaid Bikini

Kyle Richards’ Tan Leather Lace Dress

Kyle Richards’ Navy Tie Neck Shirt and Tan Woven Bag

Dorit Kemsley’s Brown Wrap Dress

Dorit Kemsley’s Turquoise Necklace and Gold Hoop Earrings

Dorit Kemsley’s Navy Satin Shirt and Belted Pants

Dorit Kemsley’s Season 15 Reunion Look

Rachel Zoe’s Season 15 Reunion Look

Rachel Zoe’s Rainbow Metallic Pleated Maxi Dress

Rachel Zoe’s Black Sequin Please Do Not Disturb Bag

Dorit Kemsley’s White Floral Embroidered Corset

Kyle Richards’ Season 15 Reunion Look

Rachel Zoe’s Black Paisley Print One Shoulder Dress

Amanda Batula’s Cartier Watch from Kyle

Originally posted at: Jo-Ellen Tiberi’s Black Lace Ruffle Dress

Click Here to Shop Additional Stock of Her Dress

Style Stealers

!function(d,s,id){
var e, p = /^http:/.test(d.location) ? ‘http’ : ‘https’;
if(!d.getElementById(id)) {
e = d.createElement(s);
e.id = id;
e.src = p + ‘://widgets.rewardstyle.com/js/shopthepost.js’;
d.body.appendChild(e);
}
if(typeof window.__stp === ‘object’) if(d.readyState === ‘complete’) {
window.__stp.init();
}
}(document, ‘script’, ‘shopthepost-script’);

Turn on your JavaScript to view content

Top Posts

Jennifer Tilly’s $40,000 Crystal Bear Bag

Rachel Zoe Used These Beauty and Makeup Products on Season 15 of RHOBH

Amanda Batula’s Plaid Bikini

Kyle Richards’ Tan Leather Lace Dress

Kyle Richards’ Navy Tie Neck Shirt and Tan Woven Bag

Dorit Kemsley’s Brown Wrap Dress

Dorit Kemsley’s Turquoise Necklace and Gold Hoop Earrings

Dorit Kemsley’s Navy Satin Shirt and Belted Pants

Dorit Kemsley’s Season 15 Reunion Look

Rachel Zoe’s Season 15 Reunion Look

Rachel Zoe’s Rainbow Metallic Pleated Maxi Dress

Rachel Zoe’s Black Sequin Please Do Not Disturb Bag

Dorit Kemsley’s White Floral Embroidered Corset

Kyle Richards’ Season 15 Reunion Look

Rachel Zoe’s Black Paisley Print One Shoulder Dress

Amanda Batula’s Cartier Watch from Kyle

Originally posted at: Jo-Ellen Tiberi’s Peach Knit Pleated Dress