If you want some healthier options alongside various versions of loaded nachos,

Here are some classic – and not so classic – party food recipes… revamped to make them healthier, and loaded with flavor!

Mini Pizzas, Pita Style

1 tablespoon extra-virgin olive oil
1 small yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano flakes
1/2 teaspoon dried basil flakes
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red-pepper flakes
1 (14oz) can whole peeled tomatoes, roughly chopped
1/4 cup tomato paste
4 whole-wheat pita breads (about 7 to 8 inches each)
1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
1/2 red onion, cut into 1/8-inch thick slices
3 ounces mozzarella cheese, grated
Fresh basil, for garnish

Preheat oven to 350 degrees.

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently, until both are onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, marjoram, crushed red pepper flakes, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low. Let simmer, stirring occasionally, until thickened, about 25 minutes.

Once the sauce is finished, put the pitas on two baking sheets. Spread the tomato sauce on each one. Scatter the yellow bell pepper and red onion on each of the pizzas. Sprinkle with mozzarella cheese. Bake until peppers and onions are cooked through and the cheese has melted, about 20 minutes.

Sprinkle with basil and cut into wedges. Serve warm.

Easy Salmon Dip

Put the wine in a medium skillet. Add the salmon and cover with lid. Cook on medium-high heat for about 6 to 8 minutes, until the salmon is poached and opaque. Let cool completely in the wine, then transfer to a plate. Remove the skin and use a  fork to flake it into large pieces.

Put the cheese, smoked salmon, green onion, lemon zest, lemon juice, mustard in a bowl. Mix well and season with salt and pepper. Add the salmon. Serve chilled.

Asian Chicken Lettuce Wraps

Put the rice vinegar, sugar, and a pinch of salt in a bowl. Stir until the sugar is dissolved. Add the carrot and mango and toss to combine. Let marinade at room temperature for 30 minutes, or refrigerate for up to one day.

Heat the canola oil on a grill or grill plate. Put the lime juice, ginger, and oil in a shallow bowl. Sprinkle with salt and pepper. Add the chicken and let it sit for 10 minutes. Transfer the chicken to the chill and cook until browned and cooked through. Transfer to a plate and cool.

Thinly slice the chicken, and add it to the carrot and mango. Divide the mixture among the lettuce leaves, and drizzle with any remaining dressing from the carrots and mangos. Sprinkle with cilantro.

Sweet Potato Hummus

1/2 cup canned black beans, drained and rinsed, mashed with a fork
1/4 cup cooked corn niblets
2 whole-wheat tortillas (8-inch)
1/2 cup cooked spinach
1/2 cup shredded, pepper-jack cheese
Salt and fresh ground pepper to taste
Fresh salsa, guacamole and sour cream for serving

Though we generally want to make a getaway down south for an all inclusive trip, check out these top locations around the world that are up-and-coming destinations for all kinds of travelers.

Here are our favorites:

Cappadocia, Turkey

Turkey is an up-and-coming destination for travelers of all ages and interests. Though most folks travel to the capital. Istanbul, for its appeal of diverse markets, restaurants, and clubs, more people are heading southeast to a new location, Cappadocia, for something a little different. Though it is cold at this time of year, its loaded with rock formations, gorgeous caves, and intricate underground cities. The ancient city is hope to wine country, and filled with amazing history and architecture.

We recommend staying at one of the many locations that take in the landscape and combines it with romance and luxury. The Museum Hotel is a top favorite; a restored cave dwelling with exposed rock carving, and delicious cuisine. Its restaurant combines both modern dishes with traditional classic Turkish ones, with the perfect balance of new and old that comes from the building as well.

While you’re there, visit the underground cities, including wineries, or take a balloon ride of the landscape. Consider visiting a Turkish bath, too; their answer to spa luxury, but completely without anything you might be familiar with. The marketplaces are just as appealing as Istanbul’s, with handmade rugs, intricate pottery, scarves, and foodstuffs.

The Biennial takes place at the museum from March 1st, 2012, through to May 27th, 2012, though some programs continue until June 10th.

This marks the seventy-sixth of an ongoing series of Biennials and Annuals presented by the Whitney Museum since 1932, two years after the Museum was founded.

The Whitney Biennial is an exhibition that is held every two years, when the Museum analyzes the current state and events in contemporary art in America.

Since the exhibition was introduced in 1932, the Whitney Biennial, which is the Museum’s signature exhibition and an extremely highly anticipated event in the art world, has carefully charted new developments and growth found in contemporary art.

It was inaugurated by Gertrude Vanderbilt Whitney in 1932, and these biennial exhibitions have demonstrated the museum’s ongoing commitment to supporting the development of 20th- and 21st-century American art.

This year, the Biennial is curated by Elisabeth Sussman, Curator, and Sondra Gilman, Curator of Photography at the Whitney, and Jay Sanders, a freelance curator.

The trio began to work on the planning and research for the show early in December of last year. After a lot of long hours, they narrowed it down to fifty-one artists.

The Biennial is a collaboration of many media of work, including sculpture, painting, photography, and installations, both from established artists and those who are just emerging. There are also filmmakers, choreographers, musicians, and playwrights added to the roster, most of which will be presented in a large, open area in the galleries on the museum’s fourth floor.

The film program for the Biennial will be led by co-founders of the Light Industry, Ed Halter and Thomas Beard. Light Industry is a venue for film and electronic art in Brooklyn. (You can read more about them at their website, lightindustry.org)

The 2012 Biennial will also be presenting two additional special curatorial collaborations with external arts organizations.

One includes Arika, a UK-based group that organizes many festivals of experimental music, along with moving image and sound. This will mark their first North American program as part of the 2012 Biennial. Their presence will include a week of performances, workshops, and conversations on topics in North American listening, including contemporary poetry, noise, and music.

Another includes Artists Space Books and Talks in Tribeca. Curated by Artists Space, this will focus on key concerns from the work of the exhibiting artists, as well as from the Biennial as a whole.

A full list of the Biennial Artists includes:

One of our favorites: Nachos.

Super easy to make and versatile to boot, here are nineteen ways to dress up those crispy, salty tortilla chips and feed a crowd.

For all of the recipes, start by spreading 8 to 10 cups of tortilla chips on a rimmed baking sheet. You’ll bake them at about 475 degrees F in the upper third of the oven until the cheese is melted and the toppings are heated through. It will take about 6 to 8 minutes.

19. Make them Tex-Mex

Add a can of spicy refried beans, and 3 cups of shredded cheddar cheese. After you bake them, top them with a black bean salsa, pickled jalapenos, and a whole lot of sour cream.

18. Go for Breakfast

Keep the refried beans of the Tex-Mex variation. Add a pound of crumbled, crispy cooked bacon. Crack 4 or 5 eggs on top, and bake until the whites are cooked through, about 10 minutes. Sprinkle with chives, and add salsa.

17. Get Inspired by Greek

Swap the tortilla chips for pita. Toast the pitas in wedges until crispy. Add a cup of hummus, a drizzle of tazatiki sauce (plus more for dipping), diced tomatoes and cucumber. Crumble with feta cheese. Sprinkle with minced red onions and garnish with kalamata olives. Do not bake.

16. Spicy Chili

Use half tortilla chips and half Fritos. Top them with 2 cups of prepared chili. Sprinkle with about 3 cups of shredded cheddar cheese. Bake, then load with sour cream and pickled jalapenos.

15. Pork and Beans

Add the childhood favorite to your tortillas. Fry 4 sliced hot dogs in a skillet until slightly crispy. Mix in about 1 1/2 cups (a large can) of baked beans. Simmer for about 5 minutes. Pour it over the tortilla chips. Top with about 3 cups of shredded cheddar cheese. Bake. Sprinkle with chives.

14. Five-Cheese

Keep it simple with lots of cheese. Top with 1 cup of shredded cheddar, 1 cup of shredded pepper jack, 1 cup of mozzarella, and about 1/2 cup gouda. Bake until cheese has melted, then top with salsa con queso.

13. Chicken and Gravy

Top the tortilla chips with about 3 cups of chopped fried chicken and 3 tops of shredded cheddar or mozzarella cheese. Bake, and then top with about 2 cups of heated chicken gravy, chopped green chiles, and green onions.

12. Indian Inspired

Swap the tortillas for crispy, toasted naan. In a frying pan, cook an onion or two with curry powder until softened. Add about 1 1/2 cups cooked chickpeas and about 1 cup cooked potatoes. Slightly mash. Spread over the naan pieces, and cover with mozzarella. Bake until the cheese melts. Top with plain yogurt, mango chutney, and lots of fresh cilantro.

11. Fajita Fresh

Mix together cumin, cayenne, lime juice, and olive oil. Rub it all over 1 pound of flank steak. Cut up 2 bell peppers and a couple onions. Grill all until cooked through. Slice the steak and spread it over the chips along with the vegetables. Top with salsa and sour cream. Don’t bake.

10. Thai Shrimp

Flash fry shrimp in sesame or peanut oil. Mix with shredded carrot, sliced onion, mint, cilantro. Toss with lime juice and a pinch of sugar. Cover with mozzarella and bake just until the shrimp is opaque and the cheese is melted. Drizzle with peanut sauce and sprinkle with Thai chiles.

9. Creamy Mushroom

Put a tablespoon or two of butter in a skillet. Add about 6 cups of wild mushrooms. Cook until soft, then add 1 to 2 cloves of chopped garlic, and fresh parsley. Add 1/4 cup white wine, 1/4 cup of heavy cream, and some salt and pepper. Simmer until thick and reduced. Pour over tortilla chips, sprinkle with gruyere cheese, and bake until melted.

8. Pizza Party

A crowd favorite, top with about 2 cups of pizza sauce, lots of shredded mozzarella, and any other “toppings” you prefer. Sprinkle with a couple handfuls of fresh shredded parmsean, and bake until melted. Cover with chopped fresh basil.

7. Peppers, Onions and Sausage

A classic trio, saute four sliced hot and sweet Italian sausages along with a sliced onion and bell pepper in a skillet. Top the tortilla chips with pizza sauce and mozzarella cheese, bake, then top with the sausage mixture.

6. Meat-Trio

Make the same as the sausage one above, but swap the sausage for a pound of pepperoni, capicola, salami, and other favorite, good quality, deli meats.

5. Cheeseburger

Add about 1/4 pound cooked ground beef and 2 cups shredded cheddar to the tortillas. Bake, then top with red onion, sliced, shredded lettuce, and a squeeze of mustard and ketchup.

4. BBQ Chicken

Warm up 1 1/2 cups barbecue sauce with an additional 1/2 cup water. Bring to a  simmer and add about 4 cups shredded cooked chicken. Top the mixture on the tortilla chips. Add 3 cups shredded cheddar cheese. Bake until the cheese has melted. Sprinkle with chopped green onions and dollop with sour cream.

3. BBQ Pork

Make the same as above, but use pepper jack cheese instead and add red onions.

2. Veggie Lovers

Top the tortilla chips with a sauteed mixture of seasonal vegetables, including sliced bell peppers, mushroom, zucchini, red onion, and spinach. Load with 3 cups of shredded monterey jack cheese. Bake, then top with salsa or salsa verde and sour cream.

1. Philly Cheesesteak

Load the tortillas with lots of roast beef, caramelized onions, and creamy nacho cheese sauce. Bake, and then top with pickled peppers, and lots of hot sauce.

The truth is, it’s really simple to get a barbershop-quality shave each morning by yourself.

Here are the ways — along with some tips — to make sure you get that great shave.

First: Prep.

The most important step in a great shave is the prep work. And often it’s overlooked. Good prep work will cleanse the skin, have the pores open and ready, and soften the skin for the best shave.

Because a hot shower naturally does some of these steps, it’s best to shave right after. This will soften the hairs and open the pores. If you don’t have time, use a hot towel instead.

Next, look for  good, high quality shave cream. Ones with glycerine are ideal, and stay away from any that might include menthol, which can actually constrict and close your pores and cause the hair to become stiff. If you have very sensitive skin or coarse hair, use a pre-shave oil for some extra softening.

To apply the shave cream, use a shaving brush, moving it in a circular motion. This will exfoliate the skin for the cleanest and most protected shave, and produce a better lather.

Next: Shave

Once you’re prepped, you’re ready to shave. To avoid the chances of ingrown hairs or razor burn, be sure that you have prepped properly and are using a good quality, new blade. Three blade razors that are used a total of about 3 to 5 times (depending on your hair) are the best choice.

With a free hand, hold the skin area that is about to be shaved nice and taut. Glide the razor over your face gently. Don’t apply pressure, and shave with the grain. Rinse the blade often, generally after one or two strokes. If you need a closer shave, you can re-lather and shave against the grain.

Finally: Finish

If you nick yourself while shaving, apply a moist alum block to control and stop the bleeding. Then, close the pores with a rinse of cool water, and use a soft cloth to gently pat the face dry. Apply a good aftershave balm, and make sure it doesn’t have alcohol, which will dry the skin.

Other Tips

If you’re strapped for time but do need a shower, you can shave right at the end, while still in the shower.

Pre-shave oils can be used even if you don’t have coarse hair or sensitive skin. When you apply any sort of oil or cream, make sure you leave it on for a few moments to plump up the hair and open those pores.

Before you shave, consider using a face scrub. This will help open the pores and get the hair and stubs ready for a closer shave. It also removes any form of dead cells and impurities that can lead to ingrown hairs, and acne. It also freshens your face and makes your skin feel great.

Anything that tingles, stings, or numbs your skin after shaving is not ideal. Just because it hurts doesn’t mean it is good. Earlier we mentioned to avoid alcohol, but even peppermint, citrus, or other strong herbs and scents can irritate the skin.

Be sure to sooth your skin after. Skipping step number three is not key!

But it’s easy to get back into the swing of things if we have some healthy dinner menus ready and waiting for us.

Here are five of our favorite easy to throw together, healthful and nutritious, and super delicious chicken dinners that are great for any day of the week.

Sweet and Sour Chicken

2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons finely grated fresh ginger
1/4 cup freshly squeezed orange juice
2 teaspoons cornstarch
1 tablespoon canola oil, plus more as needed
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly ground black pepper
2 red, yellow, and/or orange bell peppers, cut into 1-inch strips
6 green onions, whites cut into 1 1/2-inch pieces
1 cup snow peas, trimmed
Cooked brown jasmine rice, for serving
Chopped cashews, for serving

Put the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch in a small bowl. Whisk together until well mixed.

Heat the oil in a large nonstick skillet over medium-high heat. Season the chicken with the salt and pepper and add it to the skillet. Cook, turning occasionally, for about 2 minutes. Transfer the partially-cooked chicken to a plate. Keep the skillet on the heat.

Add the peppers, the whites of the green onions, and the snow peas to the man, adding more oil if necessary. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Add the chicken, and cook an additional minutes. Whisk the sauce again to avoid it settling. Pour it into the pan. Reduce the heat to low. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, about 2 minutes. Serve over rice and sprinkle with the green onion greens and cashews.

Italian-Style Chicken

6 skinless chicken breast halves, bone-in
1 1/2 teaspoons salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
3/4 cup white wine
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon each of the salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until it is browned on both sides, about 1 to 2 minutes. Remove from the pan.

Add the peppers and prosciutto to the pan. Cook until the prosciutto is crisp, about 5 minutes. Add the garlic. Cook for 1 minute until fragrant. Add the tomatoes, wine, and herbs. Continue to cook, scraping the browned chicken bits from the bottom of the pan, for about 2 minutes longer. Add the chicken back to the pan, along with the chicken stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Add the capers and the parsley. Stir to combine and serve.

Chicken and White Bean Chili

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 medium onions, diced
1 pound skinless, boneless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Sea salt and freshly ground pepper
1 pound kale, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chile peppers
1 quart chicken stock
1 15-ounce can canellini beans, drained and rinsed
1 15-ounce can navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Sour cream for serving

Heat the olive oil over medium heat in a large saucepan. Add the garlic and onion. Cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper, and red pepper flakes. Sprinkle with salt and pepper. Cook, stirring often, until the chicken is slightly browned, 3 to 4 minutes. Add the kale and cook until wilted, about 5 minutes.

Add the chiles and stock. Bring to a boil. Reduce the heat to medium-low. Continue to cook, stirring occasionally, for approximately 20 minutes, until the mixture is slightly thickened. Stir in the beans and cook for an additional 10 minutes. Stir in the cilantro. Serve with the sour cream.

Chicken Noodle Vegetable Soup

1 tablespoon extra-virgin olive oil
1 onion, chopped
1/8 teaspoon crushed red pepper flakes
2 tablespoons chopped flat-leaf Italian parsley
Zest from one lemon
2 cups thinly sliced fennel, plus the tops of the fennel finely chopped
8 cups chicken stock
2 cups water
1 (2-3 inch) piece parmesan rind
2 carrots, peeled and sliced
2 stalks celery, sliced
Sea salt to taste
2 cups whole grain pasta
3 cups baby spinach, packed
2 tablespoons grated Parmesan, plus more for serving
Lemon wedges for serving

Heat the oil in a large saucepan over medium heat. Add the onion and red pepper flakes. Cook until the onions are soft, about 5 minutes.  Add the chicken. Cook for 1 minute, until coated. Add the parsley, zest, and tops of the fennel. Add to the saucepan, along with the chicken stock, water, and parmesan rind. Bring to a simmer and cook until the chicken is cooked through, about 7 to 8 minutes. Transfer to the chicken to a cutting board, and when it is cool enough to handle, remove the meat from the bones in large pieces.

Meanwhile, add the fennel, carrots, and celery to the broth. Season with salt to taste. Simmer until tender, about 5 minutes. Add the noodles and cook until just al dente, about 5 more minutes. Add the chicken strips, spinach, and parmesan. Cook until the spinach is wilted. Discard the cheese rind, and squeeze in lemon juice to taste. Serve immediately.

Crispy Oven-Fried Chicken

Juice and 1 teaspoon zest of a lemon, divided
1/2 cup skim or nondairy milk
1/2 teaspoon honey or agave nectar
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread, toasted and dried, then pulsed into coarse breadcrumbs
1/4 cup fine cornmeal
2 tablespoons grated Parmesan cheese
Sea salt and freshly ground black pepper
Oil for coating the rack

Put the lemon juice, milk, honey or agave nectar, and cayenne pepper in a shallow bowl. Whisk until smooth. Add the rosemary sprigs and garlic. Pierce each piece of chicken about 5 times with a fork. Add the chicken to the milk mixture, turning to coat well. Cover and refrigerate, allowing to marinate  for 2 hours.

Preheat the oven to 375 degrees F. Put the bread crumbs, corn meal, Parmesan, chopped rosemary, lemon zest, and salt and pepper in a shallow bowl. Mix well. Line a baking sheet with aluminum foil. Put a wire rack on top of the baking sheet. Coat lightly with oil.

After the chicken has marinated, remove it and let the excess drip off. Press it into the crumb mixture, until well coated. Put it on the rack on the baking sheet. Repeat with the rest of the chicken.

Bake until the chicken is crisp and cooked through, about 50 to 55 minutes. Let rest 10 minutes before serving.

Here are five of our favorite apps, designed with the designer in mind. Whether its for productivity, brainstorming, checking out traffic, or having a trouble shooting back-up, these five apps will make your designing life a heck of a lot easier.

iMockups

If you’re looking for a high quality mobile wireframing and mockup app for your iOS and web projects, look no further than iMockups.

As the winner of Applied Arts – Best Mobile App Award in 2010, iMockups combines an easy-to-use, smooth interface with intuitive technology. Creative professionals will love this iPad-ready app, that lets you design any app you want with a comprehensive and growing list of pre-built dynamic controls that will turn your ideas into full fledged designs. It help keeps the designer focused, with low fidelity mockups that encourage feedback, in a clearly executed manner. Its quick response lets you create mockups in a snap, and with the touch of a finger you can email editble projects to others for easy collaboration, even those without an iPad. Loaded with customizable UI controls, a full-screen presentation mode, full content creation and editing controls, and a gorgeous interface, this is one app that professional designers should definitely have in their repertoire.

Get it here.

Adobe Ideas

If you need a digital sketchbook, this is the one. Adobe® Ideas is the perfect companion to Adobe Illustrator® and Adobe Photoshop®, letting you easily sketch using vectors and different color themes. The app allows you to draw ten layers plus a photo layer for each sketch, as well the ability to transform layers. You can also control specific layer opacity and move, rotate and scale each layer independently. Other awesome perks include a perfect zoom, variable brush choices, a vector eraser, a huge workspace, well laid-out organization, and loads of other features. Users can also easily save their drawings to their iPad and iPhone albums and email ideas as PDF files for later editing. The app is available in four languages (English, German, French, and Japanese) and is a must for any design-driven iPad or iPhone.

Get it here.

MindNode

MindNode is a simple to use and intuitive application for collecting, organizing and
outlining your thoughts and ideas, creating them as a mind map. You might remember the use of a mind map in elementary school, well, it’s perfect for any designer’s brainstorm process. MindNode touch makes this happen with ease. Users just create new nodes on the canvas by dragging them out of the node well, which is a plus sign next to a selected node. They can then edit new nodes directly on the canvas, easily rearrange them (or let them be automatically rearranged), change branches, search and collapse, export to other documents, such as FreeMind, OPML outlines, text outlines, and PNG images, share with MindNode Pro on your Mac, and plenty of other features.

Get it here.

FTP On-The-Go

FTP On-the-Go is the perfect app for when you aren’t at your desk. The short version? You can fix a broken website from anywhere. The app allows you to securely log into your server from your iPhone, iPad, or iPod Touch, and do what needs doing. Users can download files and use the built-in text editor. The Find and Replace option makes it done in seconds, and a simple press of the Save button lets you upload your changes. You can even change file permissions, view document files (such as Word, Excel, PDF, PowerPoint, and image files), and download them onto your device. You can also store files for later, and lets you share them just as easily. Uploading is easy, and the app includes plenty of advanced features, such as compression, a master password, and more.

Get it here.

Ego for iPad

When you’re looking for an app that deals with web stats, Ego for iPad is just the app – and then one better. It adds additional detailed views that lets you know even more information about your current websites’ statistics. While you’re checking them out, you can also respond to your mentions on Twitter, check out Feedburner, Google Analytics and Mint 2, see what is happening with Ember, Squarespace, and Vimeo, and browse your Tumblr Dashboard. Ego supports as many widgets of each type as you want, so you can check all of your data instead of logging in and out of various websites. The simple and elegant interface is perfect for any designer or company, a definite must-have with many updates to come.

Get it here.

Working as her own model for more than thirty  years, Sherman has captured herself in a range of guises and personas, using various media, inspirations, themes, and attraction.

Lucky for us, she’ll be featured at the Museum of Modern Art starting in February.

Cindy Sherman (American, b. 1954) is one of the most photographers of the late twentieth century. Although she is largely her own model, these photographs of hers are not self-portraits.  Although, the majority of her photographs are pictures of her, however, these photographs are most definitely not self-portraits.

Instead, Sherman is bringing commentary to the viewer, through the role of the artist, the role of the photographer, the role of the woman, and the role of art.

Sherman has said that, “”It wasn’t until college that I had any concept of what was going on in the art world. My idea of being an artist as a kid was a courtroom artist or one of those boardwalk artists who do caricatures. My parents had a book of, like, the one hundred one beautiful paintings, which included Dali and Picasso among the most recent artists.” These, I can only assume, inspired her greatly.

Her works of art are carefully constructed. Sherman aims to communicate tot he viewer that these are not her; instead, they are portraits of actual people. Not herself. She takes the time to depersonalize them, making them no one and everyone.

Folks who are coupon clippers flock to them. Others just love a good deal or opportunity they might otherwise miss.

Since Groupon came around, many other daily deal sites have reared their heads. We’ve gathered up our favorites to bring them to you.

Groupon

Groupon is the grandfather of daily deal sites, as well as still number one in the industry. Located in Chicago, Illinois, it was founded in 2008 and still thrives as the top daily deal site today. Groupon features a daily deal on the best stuff to do, see, eat, and buy in, currently, forty-five countries. Groupon negotiates huge discounts (sometimes up to ninety percent off) with popular businesses, then sends the deals to thousands of subscribers in a free daily email.

LivingSocial

LivingSocial is on Groupon’s tail, with a $175 million investment from Amazon and a growing customer base. LivingSocial offers daily deals on experiences that can be shared with friends and family — you know, to be social. Their mission is to bring forth total experiences that bring an adventurous, loyal new following to local businesses.

Everysave

Owned by Prospectiv, Eversave has been in the business of helping consumers save money for over twelve years. From printable grocery coupons, free samples and great offers from national brands, they’re there to give you the deals that consumers want. They offer a unique incentive through Save Rewards: you get $10 worth of Save Rewards for every new friend you refer to Eversave once they buy their first Save.

Woot

A classic favorite, Woot has been around forever. Their basic focus is selling cool stuff for a cheap price, and encouraging unfiltered community discussion about that cheap stuff. Unlike other companies, they offer one (really good) deal per day. That’s it. You score it or you don’t! Their discounts are deep and their swag is good.

Here are five of our favorites that are hitting the roads and dealerships all around us… and why you’ll want to buy them, too.

Chevrolet Camaro ZL1

This hot Camaro comes equipped with a 580-horsepower supercharged V8 engine, with lots of gorgeous features to boot. Termed “barely street legal” (with good reason), the ZL1 is the highest-performing production Camaro of all time. Clocking 7:41:23 this comfortable sportscar is perfect for daily driving… with that racer’s edge.

Buick Verano

The 2012 Buick Verano brings forth a refined, responsive performance with a powerful 2.4L dual overhead cam 4-cylinder engine, variable valve timing and E85⁷ capability.  This luxury sedan includes its advanced QuietTuning technology, as well as Buick IntelliLink and an available GPS navigation system. Another perk? Its EPA-estimated 21 MPG city/32 MPG on the highway and approximate 15-gallon tank: to lower-in-gas bonuses.

Ford C-Max