While in San Francisco with the momma and the sister they advised to ditch the rips. Bought a new pair of higher waisted, split hem, dark wash, denim. Colleague was in the design studio today and we were each talking about our mutual love of denim, and she was saying how she loves pretty much everything about it, although her love stops at rips. 🙂 Won’t give up the rips, love them in the kitchen and the garden, yet this was the office look yesterday: super well-designed winter white wool pullover blouse, dark denim, suede boot, long earrings, red lip. Felt good and easy.
happy 🙂
In the kitchen we cooked up some minestrone, a big pot of soup can be as comforting as your favorite denim, especially when paired with some good grilled cheese sandwiches. 🙂
Spent a week on the west coast, San Diego and San Francisco, and now doing the every day on the east coast. Cooking and dressing.
First morning home ran out to the grocery for supplies and Williams-Sonoma for a new knife. That west coast food culture can sure inspire. Not that I cooked any west coast fare, simply saw a gorgeous knife in a wine | home | decor store and wanted to replicate. Would love a full set yet starting slow, kind of like a good wardrobe, one beautiful piece at a time.
cooled coffee, salad dressing, cake, gift, and flowers before cutting
3 small arrangements, black linen napkins
spinach, walnuts (toasted), mushrooms (sautéed), and goat cheese
forgot to garnish with the gremolota last time we made this
it can be a blur, keep calm
bread and butter is love for Ethan 🙂
For husband’s sixty-second birthday again cooked up some Ossobuco, one of his favorites, and the cover cake of this months Food & Wine. I always pretty much read the directions, yet sometimes the following can get a bit blurry. Thought it was going fine yet simply overlooked the first step, to tie the shanks. Oh, well, keep cool and move on. Last time I cooked this off forgot the gremolata garnish just before serving so thinking things kind of even out. It’s food, and we usually get to do it again in about three or four hours.
picked up these little sparkly candles in San Diego
baked the Food & Wine cover
The cake has almond flour, and coconut sugar, and was advised to simply whip the cream with some cinnamon. Tasted the cake, tasted the cream, and then added some good old white sugar and a teaspoon or two of real vanilla.
As for the clothing thing, wore white denim in San Diego yet not in San Francisco, feel the mood. Black denim biker leather in both locales. Once home, after cooking all day in husband’s button down and an apron, slipped on a little one shouldered cashmere number to sit down at the table in.
Every day dress, read the directions, or not.
Couple of footnotes: started this blog five years ago when working corporate, kind of as a recruiting tool. Have since left corporate, yet still styling, so keeping the blog. Professionally we dress women in beautiful clothing, personally we like nice clothes, nice places, and to cook for and feed others. Passionate about all. Spring trunk show coming February 14th to February 28th, I’ll have that little leather biker number in black and pink. Choices. xoxo
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. 🙂
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
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.
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.
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.
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.
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.
Holiday production mode moving into higher gear for everyone.
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.
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.
Day by day, we’re all getting there.
Special heartfelt prayers for families and friends that really need love, strength, and a warm glow.
