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. Â 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 DayÂ
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 stuffÂ
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 hotÂ
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.
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
We’ve checked out for a little; travel, cooking, and now upon second daughter’s recommendation have added in the study of wine, oh, boy.
Two weeks in Portugal, at times ten of us in all, and now in Manhattan, give or take a week. My travel mantra is now less is always more, and easier, and went with a carry-on and tote.
Sure, I feel a little style-lost, yet tradeoff is greater.
And cooking? One late afternoon in Porto went street-walking and picked up four fresh chickens, had the butcher cut them into eights, and that trifecta of tomatoes, onion, and garlic. A bottle of olive oil, dried pasta, some butter is love, coarse salt, fresh ground pepper, and copious amounts of Portuguese wine. We feasted.
yay, hydrangea in the canning jar from our garden, and def a little Riesling with our afternoon lunch
homegrown lettuces, local chèvre, roasted beets and walnuts, red wine vinaigrette
We’ve been on the down low, stirring up things like scratch stock, roasting some homegrown beets for a nice lunch, and bringing out an old school bamboo handle bag, probably 10+ years out, and pairing it with that new brand for us, W by Worth, in a pale pink silk charmeuse blouse, and some equally old to the bag (10+ years), white linen wide leg pants, Worth New York.
pale pink silk, white linen, decade old+ bag, kind of fun to bring those things back
We’re kind of off for the summer, yay, yet back full tilt fashion come first week or so of September. Be well, fashion friends.
one more shot of the al fresco lunch, this time with cool tones and pink trim on the linen napkin
Every day dress, bringing back a little pink, in the kitchen and in the wardrobe. Love to all. xoxo
We’ve been town & country, carting food & wine here, there, and everywhere.
salmon on cabbage
a flat of homegrown strawberries = 14 jars of jam
Life is moving fast, definitely some big bumps, yet we’re celebrating the simple.
yes, please, homegrown peas
everyone in the kitchen now
Breaking bread, always a party to go. When we started this site 5+ years ago we were all about making your bed, protein at breakfast, walk the dogs, get out of the yoga clothes, put on some makeup (yay, kind of slacking on that one, it’s summer…), make some dinner, spend time with those you love, enjoy a glass of wine. Still the same.
major mac & cheese prep, notice the rose gold Birkenstocks and the white polishÂ
unplanned family supper
flower prep, check out the sleeping dog 🙂
blanched hericots verts and chorizo bread waiting to be cubed
the sky is falling
double denim, double wooden salad bowls, toss with your hands
gorgeous roasted miniature San Marizona tomatoes
homegrown for the table times twelve
the gangs all here
knot those cloth napkins if no time to ironÂ
Every day dress. xoxo
back in town, champagne and cell phone never far behind….
Haven’t forgotten our sartorial sense, it’s just that we’re sliding into the home stretch of a six-month professional cook certification course, yikes. Total new-found respect for anyone that cooks for others, not always easy.
favorite chocolate chip, Furman University cut-outs, lemon bars, and white Sangria
EJ, wearing Worth New York, and Lizzie, wearing her ivy crown,
and Furman University hoodie
We’ve got a July 12th drop date, and still have things to do. Here’s a quick look at what’s been going on, while we haven’t been regularly updating the blog:
prepping an Alsatian onion tart, super delicious
Caldo Verdi soup stuff
nice little healthy lunch
We love food, we love good clothes, we love working with women and feeding others, now we need to finish and graduate. 🙂
wearing two pieces from a new line IÂ picked up: W by Worth,
and absolutely no make-up, it’s been that crazy good 🙂
we still get to the office, really need to finish this cooking school…
get ready Fall 2017, see you soon,
Every day dress, we’ve gone cooking for a little. xoxo