• Geek's grabbing for fashionable flash drives and briefcases
• FabTV's faves from Missoni For Target include clutches and sweaters
• Yum's loving Star olive oil and custom cocktail napkins
• Fab's shopping for velvet accessories and bow details
• Bella's sharing a hot nail color and delicious lip scrub
• Tres is reading All These Things I've Done and Naughty in Nice
• Lil's excited for 3D projects and wooden toys
• Casa's craving design books from Martyn Lawrence Bullard and Design Sponge
• Buzz is excited about Moneyball and the Emmys
• Fit's got their Fall workout gear favorites
• Savvy's boosting your professional development with these tips

Many new and popular restaurants do not accept reservations. While I understand an establishment's motivations for not taking reservations (it's more convenient, cost efficient, and eliminates the issue of no-shows), it can be incredibly frustrating as a diner to want to eat at a trendy establishment that is known for its long wait. As an avid girl-about-town, I've devised the perfect plan for minimizing the wait. Here's what you do:

• Research the eatery before you arrive. Some places don't take reservations, but they will let you call in advance and add your name to the list. If that's the case, call up to two hours before you want to eat and politely give the hostess your name.
• Go earlier or later. Show up at the restaurant about 15 minutes after it's opened; chances are they won't be full yet, and you'll be able to enjoy a meal without having to wait. The opposite option is to get there on the later side: after 9 p.m. You'll miss the dinner rush and hopefully be greeted with a shorter line.
• Be prepared to wait. Don't eat at a hot spot when you have a limited amount of time to dine. Got to be someplace after the meal (the theater, a party, a sporting event, etc.)? Then, select an eatery that can get you in and out quickly, not one that has a long wait.

To see the rest of my tips, keep reading.

"The Sauvignon Blanc grape owes a lot to New Zealand," wine writer Eric Asimov once wrote. He's right: New Zealand winegrowers have a talent for balancing fruitiness and bracing acidity in every glass, leaving behind a crisp finish that often contrasts the heavy oakiness of that other white grape, Chardonnay. Plus, its producers often favor the screw cap, something that belies a greater philosophy about wine that I couldn't agree more with: it should be enjoyed anytime, anywhere, for any occasion.

I asked wine buyer Carlo Wismer of San Francisco's The Jug Shop to talk shop about one of the New World's most popular white wines. He offered his thoughts on what makes New Zealand Sauvignon Blanc so popular; see them when you keep reading.

Next time you're in the mood for some Latin cooking, branch out with this sweet and sour Costa Rican tilapia recipe, courtesy of Cooking in Pajamas.

Even those people who do not like fish will love this recipe! There is not a hint of "fishy-ness" in this dish. Tilapia is a beautiful, meaty, yet mild fish. By marinating it in a flavorful mix of citrus juices, cilantro and garlic, you are adding a lovely sweet and sour tang to it. Then, the fish is set atop a rice mixture that is loaded with spicy-sweetness.

My son, Joey, who is not a huge seafood fan exclaimed, "I don't really like fish or cilantro or fruit mixed in with my food, but this is really good!" Well, I like fish, cilantro and fruit in my dinner, so you can imagine how much I liked it! This dish is quick and easy enough to have on a busy weekday, but it is also elegant enough to serve to company, not to mention, it is very healthy. I know you are going to love it!

See what goes into this healthy meal when you keep reading.