got out the mandolin for a little slicing practice
another kale salad prep
whiter roses, blue hydrangea, and a candle, for the counter
For the record, not having elective surgery in the near next decade or so, and not paying much attention to SEO, or search engine optimization, a rabbit hole I went down while getting over recent elective stuff.
Three weeks to the day returned to the grocery, and tucked in supplies to cook dinner. We’ve been cooking a little, grilled cheese and things we prepped before, yet today was first day out. Grocery delivery is a good thing, when your daughter runs to the store even better, thank you Booie.
We were craving some vitamin D, and took the dogs on a slow shuffle down the block and back. That’s one of our things here at every day dress, walk the dogs, or walk yourself.
I spy Winston hanging around
We like to cook, and it calms any anxiety that might be happening when you’ve got people coming to the table, even when it’s dinner for three.
Snowing again, and we’re totally jazzed by the idea of a white suit, or really anything all white.
Here we go, writing and posting at the end of the day, and not very first thing, as we had researched about habits, and productivity. There’s always tomorrow, that’s what we really love about the every day.
In a few days second daughter, or now MOH, (that’s Maid of Honor in wedding lingo, something I had no idea about), travel to NYC for a round of white dress look sees with first daughter, bride to be, (or is it BTB?). Obviously there’s been a lot of dress looking, for the bride and the wedding party online and on Pinterest, (another social site we’re just not that good at), and this has us thinking about a lot of white.
So, above you see some looks I’ll be working with this spring/summer 18 for clients, and myself. Our spring selling season opened today, I was in the studio wearing not yet a white suit, but white denim. I was cleaning, and prepping the show calendar, and organizing. A white suit for so many women sounds amazing, particularly in the middle of winter, yet for now we’re going with white denim (yes, white denim for sure in winter), and the standard but luxurious black turtleneck sweater. No photo, simply imagine the simplicity.
Over the weekend we we’re thinking about what it is that we really do, and why. We like to help answer the professional question ‘what to wear’, and the personal question ‘what to eat’. We love good clothes and the start of a new season, and we’re always honestly thinking about our next meal, truth.
We kind of wore a suit over the weekend, denim on denim while out in ski town, and last night upon arrival city-side cooked up a quick delicious batch of The New York Times Creamy Pasta with Smoked Bacon and Peas. Anyone that’s not eating vegan, or gluten-free etc. should have this in their repertoire, it’s a supremely good basic. All ingredients can and should be pantry staples. Add a green salad and dinner can be on the table in about twenty-five minutes.
What to wear and what to eat?
At the end of January it’s denim, of course, blue, black, or white, and lots of black knitwear. Moving towards spring, a white dress, and a white suit.
black tee on him, gray tee on me, and scratch carrot cake for all
This man of mine turned 63, (we celebrated last night as he is on the road today), visited the doc and got all stitches out and clearance to do light stuff and wear Birks and Crocs, United Airlines recovered my laptop (in Texas!) and is sending back to me, good food continues to be favorite project. and we’re wedding planning, so, all in all a pretty good day.
linguini, brie, tomato, basil
condiments in ramekins, they like to be dressed up too
a tray full of sliders on ciabatta, we had greens separate
seventeen year old’s daughter card to her dad, she get’s it, and is so funny
We think a pretty good day involves family, food, and a good outfit. Sharing a few photos of kitchen happenings and a look from spring18 that would brighten all our closets.
chicken chili with definite chips in the afternoon
chicken and corn chowder, so delicious, and extra for a friend
pretty white flowers, from a friend
We’ve been thinking about the blog, and the business, and life in general. When you spend two weeks with your feet mostly above your head you have time to do a lot of thinking, stay tuned.
This one’s for you Christen: we’ve been working our butt off in the studio with all kinds of gorgeous clothing looks while dressing all kinds of beautiful women, yet also trying to keep the home fire burning with some good old food porn. 🙂
love these autumnal hydrangea from the country house
Honestly we’ve had lots of asks, and we try and deliver. Here we go: oldest daughter from NYC and third daughter from South Carolina home for a hot second so we cooked up a quick thankful dinner.
cauliflower rice, roasted butternut squash, caesar salad with garlic croutons, moving very slowly to a bit more plant based diet
slightly wilted from a few days ago garden herbs acting as centerpiece
what our working kitchen really looks like
Roasting any kind of vegetable is one of our favorite techniques and works for adding flavor to breakfast, lunch, or dinner. Quick, easy, spontaneous and full of flavor, that’s how we roll.
Yay, we prep and cook with a very sharp knife and often in nothing at all but a sweatshirt and an apron or some beautiful bodysuit from our friends at Lace & Day. Seen here are a few real life kitchen happenings from the last week or so.
Every day dress, wear some good clothes and cook some good food.
Never mind we asked for, and granted, two thirty-day extensions (thank you, Rouxbe) for professional cook certification, we’re finally #graduated. Eighteenth out of a class of 60+, and a grade of 95%. Second daughter said I underestimated: oh, well; finished, and checked off the list. All good things take time, and usually more time than planned for, or expected.
spatchcock your chicken for even grilling results
hold your potato puree over a Bain Marie
Lifelong learning, we’re a fan. A few simple notes, that kind of tie in with what we do professionally, sell luxury clothing and dress beautiful women.
search out the absolute best ingredients, whatever that may be, a black v-neck cashmere sweater, classic white blouse, happy hen organic eggs, the very best carrots, celery, and onions.
pay careful attention to the set-up, making sure everything is fresh, sourced well, measured, and in tune with the present season.
use, (or wear), everything until it’s done, finished, and worn out.
late summer grilled chicken, potato puree, and tomato salad
We’re working on reducing food waste, and clothing waste, and loving good, enduring style.
ps. all best practices tell us to get on a regular, scheduled posting schedule, yikes, is life really like that
No more moody blues, we’ve got good vibes going on. 🙂
Celebrating 30 years of marriage tomorrow, and we’ve been living and loving life, in the kitchen and beyond. Sometimes you need to feel and maybe write about the lows to really feel the highs.
Finally got that udon noodle, actually had to get down and honestly knead that thing with my feet. Footnote, haha: 98% through with professional chef certification and udon noodles had me all tied up. Tried that thing so many times and finally thank you google did it like they said; put the dough ball in a plastic bag, threw it on the floor, and between a kitchen towel or two massaged it out with two feet.
We’ve been cooking, and eating and drinking for sure, one of life’s great pleasures, and reading and studying. So, what are we supposed to really eat? Low carb, gluten-free, no sugar, Paleo, whole grains, vegan, plant-based, wtf. Add to that and we’ve moved for decades, in all kinds of ways.
Now we’re interested in more than simply the jean size, we want to keep the brain strong, and the joints fluid.
Confused by the research, and the marketing.
Last night did some gasp, pasta! Tonight we did coho salmon, with cauliflower ‘couscous’.
Both nights, tomatoes in the mix, canned San Marzano in the sauce and local homegrown with the fish. Are they inflammatory? Do we simply want to add color to our plate and not eat those things?
The quest continues. In the meantime we topped off one of the best local berry pies of the summer with vanilla ice cream and scratch full fat whipped cream. Double trouble, I guess.
no makeup, happy at work on Labor Day
best pants of the season, faux leather joggers
We’re also in the office, working on mindful luxury in the wardrobe for all our women.
Every day dress, every day cook.
what we do with our spare time, load the SUV with white chrysanthemums
doing the work, in a Dolce and Gabbana bikini
yeah, this is 52 and 20 or so extra pounds, why we are confused, now more than ever
switched out the planters for fall 17
xoxo
ps. no Photoshop, ever, way too much computer work for us.
Husband says I start stuff and leave it at 90%, yikes, so not cool. Is he talking about the laundry? Surely not dinner, haha.
This professional cooking school thing has me; it’s good, and it’s hard. We’re clocked in at 96% done with 96% average, and need to finish. Most things in life take longer than anticipated, this I know.
all this dairy free, gluten-free, raw stuff…
turns into this chocolate ganache torte
again, gluten-free, dairy free
penne Carbonaro (it’s tofu)…
So, we need to finish. Shown here are some blissed out time away photos, and the rest is time alone in the kitchen.
Wishing everyone reading the perseverance and discipline to get things done.
Okay, so if you’re stopping by here for fashion or style, sorry, we’ve been on holiday. In reality we’ve been out of touch, and in the kitchen, and it’s taking us a bit longer than planned, like everything else in life that goes down.
driving to market in off shoulder top for food stuff
We’re on month seven of this professional chef thing, one month extension, granted, and have three days to finish, yikes. Here’s what’s on deck: plant-based manicotti with egg and dairy free fresh pasta dough, scratch tomato sauce, tofu ricotta and cashew béchamel, fresh udon noodles with shiitake broth, almond sole, another Alsatian onion tart, two ways to use legumes, penne Carbonaro, veloute sauce, baked tofu, a chocolate ganache torte, a written description on what you should/could do if you find a pot of boiling stock on a stove top, a black box assignment, (don’t ask me, haha), and a four-hour multiple choice exam, yikes. Interested? Check out www.rouxbe.com. Highly and totally recommend.
Instead of totally concentrating at the task at hand, I get a little side-tracked, and go college dorm shopping with my daughter and decide to make something we’ve never had before: Fried Green Tomatoes with Buttermilk & Chives, from the beautiful new cookbook The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine, by Erin French. Absolutely delicious, and the book, absolutely divine.
the plate is hot
what the end of the day looks like…
Yes, we’ve also made Wild Mushroom & Truffle Oil Pasta, twice now, in the last three days.
After being gone girl for darn close to three straight weeks the only outing we’re doing is the grocery run.
Our idea of a dream Friday night is a good dinner, a glass of Cava, (or two), and very early to bed. Friday night shenanigans’, indeed.
Spent the day in the kitchen, doing a nice pan-fried chicken garnished with fresh, local pea shoots for lunch, a big side dish of sautéed haricots verts with shallots for the fridge, and a little riff on a Nicoise Salad for dinner: pan-fried halibut topped with a slightly overdone poached egg. Yolk was still a bit runny, thankfully; must have been first out of four to hit the barely simmering water.
We’re 91% through with our professional cook certification and currently posting a 96.3 grade, whew. Hope to wrap this up in the next few days, we’re really missing our style fix. 🙂
Wishing everyone a restful, soulful, mid-summer weekend. xoxo
