Liz: This post is all Jane. She calls me an Armadillo (and others have likened my feet to those of a Balinese fire walker) because she thinks I never moisturize (I do) but I certainly do not sleep in gloves and socks (I'm sure your husband loves that, Jane).  

Jane: I promise you this is the easiest trick in the world and you will thank me! When I take yoga, I can barely concentrate on my poses because I am so distracted by the cracked feet around me. I'm here to tell you it's not necessary. Just follow these 3 simple steps to soft hands and feet. The first and most important step is the lemon. I learned this from Aida Bicaj, who is the best aesthetician in NYC (fer reals). Sqeeze the lemon on your hands. You know, on the top of  your hands - where your age shows (!!) not on your palms. Get it all over your cuticles. Lemon acts like a serum. It opens the skin so the cream can really get in there. Step two: slather on that cream. I use all of the above creams and they all work. Of course I worship my Valmont (gold standard) but sometimes I feel like using good old reliable Aquaphor. The magic is really the lemons and the gloves. Final step: slide those slippery hands into your cotton gloves and go to sleep. When you wake up you will not believe the difference. The same 3 steps work just as well for feet. Any old socks will do. You're Welcome!!!

Liz: It is so cold in the freezing big apple these days that I just want to hibernate until spring. Nothing is better than a night home alone where I can let is all hang out and catch up on "House of Cards". Entre nous - Jane lives in pajamas. And when I say "lives in" I mean if you bump into her on the street on any given day you may catch sight of a pajama tail hanging out from under her sweater."

Jane:  Liz, I can't belive you just outed me! Anyway, I love a night in when I can let all my favorite products really luxuriate on my skin and not worry about having to put makeup on. I often put an imaginary "do not disturb" sign around my neck for my family to respect. No need with these socks!!

Jane: If the mixer is whirring, something is occurring. My 10 year old daughter recently turned into the family baker. She whipped up this angel food cake and we were all dying of deliciousness. The next night we were having people over for dinner so she doubled the recipe and once again it was magical. For a cake as tall as this one you need to double. 14 eggs sounds like a ton but it works!

Liz:  I love angel food cake and this one is as good as it gets. I really get off on kitchen appliances/serving pieces. I am obsessed with Bjorn Wiinblad anything and this egg separator is life changing. Or should I say egg changing.

Angel Food Cake
Recipe courtesy of foodnetwork

Prep Time: 10 min
Cook Time: 40 min

3/4 cups sugar
1/2 cup all-purpose flour
7 large egg whites
2 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon table salt
Sour cream, for garnish
Toasted coconut flakes, for garnish
1 orange, cut into segments, for garnish
Special equipment: standard size loaf pan

Preheat the oven to 325 degrees F.

Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.

Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.

Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.