replenish

with No Comments

When you love great food and good clothes, or good food and great clothes, replenish is the word.

As we’re about the every day here usually at home we’re at the market like that, every day. As for the wardrobe, our go-to basics like white denim and a comfortable, soft black turtleneck, those too need to be restocked. We like to do them both once or twice or maybe even three times a year as they are basics, worn over and over, kind of like coffee and half and half first thing in the morning.

We’re traveling, and picked up the denim, sweater, and Birkenstocks which eighteen year old daughter kind of dislikes, yet we’re all about them, especially that they are black, and suede.

First three photos from the iPhone, last one from the digital camera. Need to stock the home bar on the kitchen counter kind of like that. 🙂

Every day dress, replenish. xoxo

mise en place

with 5 Comments

After fifty-one and a half years of basically winging it, we’ve decided to follow a plan, of sorts, mise en place.

Wikipedia describes it as a French culinary phrase, ‘putting in place’ or ‘everything in its place’. That’s where we’re headed, with the wardrobe and the kitchen. We’ve talked here about the closet edit, and the kitchen clean-up, now’s our time.

We’ve been classy, and scrappy, and really getting through just fine. Now we’re feeling the urge to simply be a little more well-prepared. Heck, we’ve got adult children now, yikes, I guess it’s time we get serious. 🙂

Every day dress, Mise en place: setting the stage for thought and action. xoxo

 

we’ve been cooking

with 2 Comments

pork tenderloin, onions, celery

add a couple of glasses of burgundy 🙂

pork, sprouts, sweet potato puree

fish, asparagus, tomato, super quick go-to

wine and bread, yes, please. no detox going on here 

standard issue caesar, as good and solid as denim in the wardrobe

I’ve always got two pans going, want those things to cook, not steam

honestly this tastes way better than it looks

no need to buy frozen fries, slice those babies up and add kosher salt, cayenne, and olive oil

asparagus in the wok, yes, please

real cheese only, pasteurized need not apply

gotta love the two pot technique for the home cook

it’s winter, let’s cook

Already mid-January, and after last months shenanigans we’ve barely left the house. We’ve been cooking, and cleaning, and organizing exciting things like the spice cabinet; actually every single kitchen cabinet.

Family meal time has become kind of sacred, and now no-one is in any hurry to leave the table. Even when the man is away we’ve made simple things for the three of us like penne Carbonaro instead of calling for take-out. Add a glass of wine and life is beautiful.

Yeah, we’ve been at the studio showroom here and there, yet we’re really doing what feels right now and knowing the style stuff will kick in. Besides, it’s kind of dark outside for outfit photos, and we’ve been in dress down mode lately. We know the ultimate combination is a great meal, a great outfit, a great setting, all in the company of those you love. Spring is just around the corner, and we’re simply trusting ourselves to get there when the time is right.

Every day dress, we’ve been cooking.

eighteen

with No Comments

Fifth child, third daughter turned eighteen Sunday, New Year’s Day.

She’s not crazy about her birthday, I think she thinks it’s kind of not special, especially after all the holiday hustle. One year- she and I will never forget it- completely fried, I asked her if it was okay if her cake didn’t have frosting, never again.

 

So now I pace myself, and make sure there’s enough juice to celebrate properly. Birthday’s around here are most often a family dinner, at home. Cooked up a bunch of batches of Bolognese, a big caesar salad, and baked off two cheesecakes, each in a large tart pan as the springform pans went somehow missing, and cooled them off quickly outside.

She’s worn the same paper crown for five years now, kind of like a good outfit, when it works simply hit replay. We picked that up in Northern CA at a little french gift shop while in wine country.

Today, three days into the new year, the house is completely picked up and cleared out. We’re ready for all the freshness each day brings with it.

Happy birthday, Lizzie. We love you more than you’ll ever know.

Every day dress, and now eighteen. xoxo

just like that

with No Comments

Indoor garland down, white poinsettia rotated to white tulips, and the Christmas morning ham is transformed with red split lentils, carrots, celery, onion, garlic, bay leaves and thyme into soup, just like that.

Christmas dinner roses now on the kitchen table, small changes, always moving towards a new day, and this week a brand new year.

Gotta keep moving. xoxo

 

the afterglow

with No Comments

prosecco and OJ? yes, please

let’s add an extra hot bloody too 🙂

prepping the beef, lots of rosemary, kosher salt, and pepper

jewel cookies by me, baklava by EJ

Cooking, dining, celebrating and serving have been the theme the last few days. We’ve covered the table with newspaper for king crab legs and mac and cheese. Ham and eggs, with a bloody on the side. Tenderloin and mashed too. Flowers, totally simple: a big bouquet of red roses bought at the grocery Christmas Eve day and then cut down into 3 small on the rocks glasses. Of course white votives, and branches of greenery laid down too. Do it yourself.

As for gifts? This man of mine never knew thirty or so years ago that he’d become a collector of fine handbags, yikes. One of our first trips together took us to a Caribbean island and of course I had to get a new bag to go with my swimsuit, which at the time was a little one-shouldered number. I took that bag on small little boats and held it overhead when we walked to shore.

Now at Christmas he gifts the five women in his life a brand new bag, Santa Baby indeed. Thank god he’s a really excellent lawyer. 🙂 We use them all year-long, and years after that, and they’re often traded around. The afterglow continues.

a feathered ornament, with cash!

cloth lobster bibs from sister in CA, how cool!

my phone on the table, how rude!

Merry Christmas and Happy New Year week to all. With these holidays on a Sunday this year it feels like three straight weeks of hustle.

mini and me in off the shoulder

yes, there really is a Santa

Every day dress, and wishing you all a continuous glow.

xoxo

 

gift it away

with 2 Comments

Yeah, we’ve baked for days and have pretty much gifted it all away. There’s been outfits, and parties, and travel.

Took a break from social media for a bit, know the holiday season even in the best of times can be trying and filled with emotion. So needed to hit pause, for myself and maybe for you.

It’s Christmas Eve day, and I’m tucked in with good food stock and wine. This man of mine I’ve been with for over thirty years has taught me to give and go beyond. So give and go we do.

Market run early this morning was fresh, and colorful. We’ll continue to roast, and bake, and celebrate. In the spirit of abundance, let’s all now gift it away.

From my family to yours, Merry Christmas.

xoxo

 

 

 

 

we’re all getting there

with 4 Comments

img_0240

Holiday production mode moving into higher gear for everyone.

img_0266

img_0262

img_0267

img_0348

img_0372

img_0376

img_0378

img_0384

img_0389img_0391

We’ve been trimming trees, hanging small white lights, and decorating with natural material and things we have on hand. You know we like the glow of small white votives, and pine cones and greenery can spruce up anything.

img_0363

img_0364

img_0368

Started some baking detail today, and this huge spool of red and white twine is just the thing to wrap small loaves in parchment for gifting.

img_0362

Day by day, we’re all getting there.

Special heartfelt prayers for families and friends that really need love, strength, and a warm glow.

coconut cake with tea lights

with 6 Comments

 

img_0181 img_0185

Monday night, 6:15 pm, and wickedly procrastinating about putting together some dinner. Long weekend was a food and drink fest, always serving in the double digits. Second daughter turned twenty-four Sunday, and as usual we celebrated with a dinner at home.

img_0168

img_0172

img_0174

Food is looking robust, night before we were doing cocktails and champagne, thank you Gabby and Danny.

img_8732

img_8743

Love the balloons.

Stuffed some chicken breasts with local herbed chèvre and basil leaves, stove top roasted tomatoes, peas, and quinoa.

Cake was homemade, four sticks of butter with the cream cheese frosting, butter is love. Found we were out of candles and couldn’t bear another grocery visit so simply stuck a red rose on top and surrounded the platter with tea lights.

img_8752

We did pick up some new dishes, grey, and grey linen napkins. Dishes are french, and like the ones we’ve loved and used for years, simply a new color.

It’s always double Monday after a long holiday.

Happy Birthday Booie. xoxo

(couldn’t get the post up yesterday, way too exhausted).

img_8753

img_8754

img_8755

Okay, Tuesday night, 7:24 pm, and waiting for the teens to get home to have pan sauteed scallops and sugar snap peas and they are now looking pretty sorry.

When you’re the one that makes the house hum you’ve just gotta go with it- coconut cake still sitting around yet those scallops can’t wait.

img_0167

img_8758

Every day dress and coconut cake with tea lights. xoxo

some new makeup

with 5 Comments

img_0088

We like some makeup, not a lot of makeup. In fact, it’s kind of our ethos here: put on some makeup.

As we’re living with two teens and a make-up loving young adult, our kit is usually MIA, really can never even find mascara. Went out and picked up these things here, all Bobbi Brown. We like her mojo, ‘The secret to beauty is simple: be who you are.” And, she wears lots of denim. Natural looking makeup and a lipstick that looks like lips, count us in. Bobbi, thank you.

img_0090

It’s eve of Thanksgiving eve and if you’re wondering this is what our kitchen really looks like. xoxo

 

1 2 3 4 5 6 7