Even though fall is here, it does not mean the end to flowers. I used kale, sedum, dahlia’s, hydrangeas and hosta’s all of which are still going strong! yay! The container is an antique pewter wine bucket, which I think is cool!
I love to layout my treasures on the island before I decide which vessel they will go in, how they will be displayed and where. #simplepleasures
I was putszing around late one night in the office and decided to park myself and meditate. I took a look around and felt a really great sense of contentment. Sometimes it is the quiet of the evening that allows our mind to settle enough to truly appreciate where we are in the world.
I was heading out to a birthday celebration and was in that mood even before my first glass of pink bubbly! I love pulling together outfits from different places. The bright fuscia coat is from India and I like that it is just enough to keep away the chill but not heavy like a sweater. The embroidered slippers and sweater are both from Nordstrom (sale time baby!!!).
Ok kids, this modest little gem is a secret to many a fine dish. I remember my Dutch grandmother using nutmeg in her apple pies along with fresh cinnamon. While working in my parents food business I was taught to use it in quiche. When I had my own restaurant and cook shop, one of my chefs got me using it in many forms of baked goods, as well as broccoli, brussel sprouts, and the all important eggnog at Christmas. It is a game changer in homemade pumpkin pie and I use it grated over spaghetti squash with garlic, salt, pepper and olive oil.
When given the opportunity, don’t negate the power of this spice….and for Pete’s sake, use fresh! Just say’n.
I smiled when I saw this window at Bergdorf’s a little while ago. It is a loose riff on what my mother always said: that when given the opportunity, have fun and dress up! I took this a step further and decided that any opportunity to go out and socialize demanded that I put some extra care and effort into my appearance. Translation: dress up and no one will complain.
I love to see people well turned out. It doesn’t have to be high end fashion, just high end effort. Whether going to a local restaurant or theatre in NYC, I will take the time to get out of my regular garb of jeans, t-shirt and converse and organize a beautiful outfit.
Even if you throw on a beautiful necklace or wicked shoes, you have made an effort. Just do it already. We get old soon enough and then we will wish we took the time to wear the lovely clothes and accessories we diligently collected for so many years.
I stopped in my tracks after coming across this display in The Toronto Shangrila Hotel . It is a time when you are able to confidently say that fashion is also an art form .
Colour, craftsmanship, drama, design, aesthetic, fabrication….There is a reason couture is expensive. Yves Saint Laurant was a visionary.
I know that we are past the flowering of spring bulbs, but I am seeking out new varities to add to our garden. It is so much fun window shopping for my selections and then am quite delighted when after finally making purchases, see them come up 8 months later. Talk about delayed gratification!
This was so good even my meat loving husband loved it! Part of the reason is the fact that I made the corn tortilla’s. Big difference!
However, and this goes for all food, the better the ingredients, the better the dish.
It took only minutes to make the tortilla’s, then I made a yoghurt based Sriracha sauce, smashed avocado with cumin and spritz offresh lemon juice, shredded kale, black beans with fresh garlic and onion powder, fresh tomatoes and braised cauliflower***.
***gently heat tbsp.coconut oil in frying pan, cut one medium cauliflower into 1 inch steaks, when pan is hot med/high add cauliflower. Let the cauliflower brown about 5 minutes. Flip the veggies and put a lid on the pan. Turn the heat to med/low. Steam will accumulate which will facilitate the braising by releasing moisture onto the pan surface. Another 5 minutes and cauliflower is done. I like a slight firmness to my veggies.
I like all ingredients mise en place and let people put as much or as little on to the plate. Plus it is fun!