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Dear Drew: Once a Cheater Always a Cheater? (Drew Barrymore Gives Her Advice)

"The optimist in me believes we are all capable of change."

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She’s already done it all: act, produce, direct, write, host a talkshow. . .you name it. In recent years, Drew Barrymore has also taken on the role of editor-in-chief of her magazine, Drew. It covers everything, from delicious recipes to her favorite beauty products. And in each publication, Barrymore takes the time to answer some of her reader’s most burning questions in a Dear Drew column. Take a look at her thoughtful, honest responses below, and if you want to ask a question yourself, send an email to hello@drewbarrymoremagazine.com.

Once a cheater always a cheater?

(submitted by @beeswayd)

[Four] years ago, I stopped drinking. I never thought I could; I spent most
of my life trying. But now I’m empowered by my capacity for great change, and the optimist in me believes we are all capable of change, if we have awareness and a true desire for it. So, if there was a chronic cheater out there, I would want to give them the benefit of the doubt. That being said, I’ve also learned that no one can tell you what to do. You have to want it for yourself — on your time and in your own way. If the cheater doesn’t have the motivation, they won’t change. And, in that case, I would say run for your life!

—xo Drew

Do you have any tips for flirting?

(submitted by @starrykat)

Isn’t it funny? There are so many symbols for being taken — like, back in the ’50s, when couples would be “pinned” — but other than social media’s relationship-status labels, how do we let people know we’re single and ready to mingle? Flirting, of course! Flirting may feel like a risk, but when you turn on your magnetic personality and pull someone out of their shell, it’s so much fun! Be bold and keep it playful.

—xo Drew

What’s your favorite dish to take to a potluck?

(submitted by @cheryl_hill0807)

I love shredded meat. I grew up vegetarian, and I still eat that way for the most part, but every once in a while, I like a protein that’s been forked to a stringy, toothsome, delicious, unctuous bite. Shredded meat works in stewed vegetables. It works in tacos. It works on a bun. Want to make it like I do? I included my recipe on page 134 in my cookbook, Rebel Homemaker. I highly recommend it with a quick-pickled red onion.

—xo Drew

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This article originally appeared in our special interest publication, Drew. Buy your copy here.

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