Thursday, October 29


Loving the jumbled up, super glamorous, grandmother's pearls' and chains gone bad. I remember years and years ago, seeing an article in Vogue about some new to the scene jeweler who was famous for making these jumbled up pieces, a customer of his said in the article, "My maid actually tried to untangle it for me!..." I turned my adolescent nose up. Now, I wish I had been cool enough to realize how bad ass it was.
Above, from Charm and Chain.

I love these two above from JCrew, especially the rose gold one...I think this is a must have for this year. Or maybe earlier next year?

Monday, October 26

60 year old Fashionista!

Well, today is a stunning fall day. I love days like this, and we have an exciting home project happening today, woohoo. I will have before and after shots soon. Mostly though, groovy things are happening, got a very great package today from China, with some tastes of things to come for you and me. And, I am filling in my wardrobe with more cripple friendly items. Out with the heals, in with the "comfort" shoes, and multiple strap bags, and hemmed up jeans...since I am tripping all over them with my old lady shoes on. Dude, this neck issue just aged my look about 10 years. And since I feel about 20 years older still...hello 60, nice to see you, not as many grays as I thought you would have by now...

So ideas, what do you think of these lovely items, anyone have them and wanna give reviews? Another part of suddenly turning 60 is that I require in depth customer reviews before purchasing anything, even batteries.

Nice bag huh, fond it via Bliss. I am however, considering this one, that Cole Haan up there.

Of course I need a snazzy accessory to young me up, and some shoes with super comfort. These are the ones I really want....but alas, no more 3 inchers for me. Perhaps these? very 90's nostalgia. I secretly love these, crazy.

The older I get, the simpler my clothes choices are. What about you? And while we are at it, a cozy cape...Oh and turn these into sunglasses...

Friday, October 23

To pie with pain

You know, I haven't been posting anything new and exciting here, even though some cool things are happening, because I just didn't know what to say. I am recovering from yet another neck injury, this one lead to X-rays, which has lead to doctors, therapy, painful revaluation of priorities...blah blah. In short, when I think about what I want to share with you, all of I think of is more pain, blah again, so I kept mum. But....I don't want to stop posting, so I figure now you know, and you know why my house project stopped dead in their tracks...

But, as I get better, I get more ideas! Today though, in Atlanta, it is rainy, big freaking surprise, and I just want to cook, and bake. In honour of my favorite magazine on earth (right next to Domino, who I know is watching over me, and cried a tear of joy when she saw me buy a giant horn mounted in brass today...I love you too Domino...) ahem, ok, my favorite magazine, Gourmet, which as we all know, is being killed by the evil devil Conde Nasty-face.

I made this last year, and it was to die for. I am dreaming about it again, maybe with figs? or cranberries? Ohhhhh... So let me be southern for a second: I swear togod, if I caint cook like I wanna, cuz of my neck thangy, well, that just caint happen!

For pastry

  • 2 cups whole almonds with skins (10 oz), toasted (see Tips) and cooled completely
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 2 teaspoons grated lemon zest
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

For filling

  • 1 cup water
  • 2/3 cup sugar
  • 1/3 cup brandy
  • 8 oz dried Pacific apricots
  • Confectioners sugar for dusting
  • Equipment:

    a 10-inch springform pan

Make pastry:

  • Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
  • Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.

Make filling:

  • Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.

Bake torte:

  • Preheat oven to 350°F with rack in middle.
  • Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
  • Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
  • Spread filling into crust with an offset spatula or back of a spoon.
  • Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
  • Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
  • Before serving, remove side of pan and dust edge of torte with confectioners sugar.
Cooks’ note: Torte (without confectioners sugar) can be made up to 2 days ahead and kept, covered, at room temperature.

Monday, October 12

My own classy ladder!

Um hello, yes please! This would do in our dining room, since it is a dining, slash hang out, slash library room. From Urban Home found via The Estate of Things, a new to me blog that I just looovvveee. Naturally, all my new fave blogs are home design, I am nesting like a big fat chicken.
To bad she is out of stock...

I messed up my upper traps (neck, back) again, then, cuz I was in a blinded by the pain kind of mood, I took wwaaayy too much Ibuprofen, and gave myself the heartburn. More like the Acid Reflux of the Devil Himself, that lasted for three days in a row. So I had time to sit in bed and look up things online. But I still can't hold my head up to paint, bummer.

Thursday, October 1

Just something

Hello there my pretties, you will soon be mine...all mine. Oooohhhh, your sterling silver goodness is just too much to behold!

Michi out


I love it, I had a feeling I was going to love it, Michelle Adams from Ruby Green is so cool, she just is, and Lonny is that perfect mix of perfecty perfect perfection that Domino was...I can honestly say I found a replacement. And...I LOVE the digital format, yes, sitting down with a glossy mag has a certain who the hell knows what, but dude, the images are large, and clear and back lit, that always helps. Every detail, every charming, crooked corner, glinty surface is right up in your face. Ahhhh, for someone who craved my Domino every month for the sheer volume of actual, usable, attainable inspiration, I am satisfied! I am happy! and I am probably going to blow off today's work and go antiquing! .... Well, not really, I have what, three unfinished paintings hanging around, looking mournful, pouting from their drying corners, teasing me with icky color combos I stupidly slapped together as I often do as a painting is evolving...but I digress...LONNY!!!!!

One of my fave images from the whole thing, so organic and so fabulous. Honestly though, there is something I love on every, single, page. I am so excited, and O is excited for me, because he knows I almost cried when Domino died. Eddie Ross's home.
P.S. He has a fabulous etsy shop.

P.S. Oops, did I just make it sound like Lonny is a replacement for Domino, to be fair lots of the same people worked on it, but it is different, just in case anyone is annoyed by that.

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