As Children, we dream of adventure…. of discovery. Excitement leads us to probe, to question. Who is to say, as we get older, we must forfeit that joy? It doesn’t have to be a huge ordeal. Opportunities are near by. Like this old abandoned camp ground a few hours North. Two guns is the perfect break in the routine, and experience with a hint of danger.
I found my new hobby. Ghost Towns.
Whether you’re the host/hostess or you are being hosted…. Here are some simple ideas to make this hectic and social season easier.
First, My Seasonal House Sangria is what I serve to my guests to lift their spirits a little and make everyone feel at home and in a gregarious state. Just a little kicker to get the party stated right. It’s fresh, spicy, and bridges the cocktail and wine lovers. It is one less thing to think about for the host. Just make it the night before and serve it the next day, morning, noon or night, over ice.
I figure, as one hostess to another…. why not give the gift of easy hosting. I put together a Sangria Kit, including a decanter, bottle of wine, pre blended booze spiced juice, and fruit. So far, there have been noooooo complaints. For the more quaint parties, I like to give something that would help the hostess/host, relax after all their guests are gone for the evening. For them I put together a gift of teaspoons and tea. Kick back and relax. Not that sangria doesn’t often have the same effect.
2 bottles spanish wine. (I used LAGRANJA tempranillo)
2 cups blood orange juice
1/2 cup bourbon
1/2 cup peach vodka
1-2 tbsp aromatic bitters
2 oranges halved and sliced
1 tbsp whole cloves
3 cinnamon sticks
1 tbsp fresh peeled and sliced ginger
pinch allspice
Simply combine in large pitcher and refrigerate over night.
I figure, as one hostess to another…. why not give the gift of easy hosting. I put together a Sangria Kit, including a decanter, bottle of wine, pre blended booze spiced juice, and fruit. So far, there have been noooooo complaints.
For the more quaint parties, I like to give something that would help the hostess/host, relax after all their guests are gone for the evening. For them I put together a gift of teaspoons and tea. Kick back and relax. Not that sangria doesn’t often have the same effect.
After a season off from the bog, This Christmas I’m ready to take it back on track, and what better time of year?
Glitz. Glamour. Gifts. Food. Friends. Festivities. It’s the peak season to entertain in style. Look good, feel good, and do good. I will document it all.
Beginning with the Holiday Luncheon with the Arizona Costume Institute, supporting the Phoenix Art Museum, and our Fabulous Curator of Fashion Design Nennita Sewell. Guest speaker David Downton, famous fashion Illustrator came to speak to all the lunching ladies about his meandering and successful career path in the fashion industry.
See for yourself.
Hope to see you there next year!
Taylor
After a season away from the blog, I figured it was time to bring in back just in time for fall. There is so much I cannot wait to share with you all.
What a perfect way to start back too, with this amazing show opening up at the Phoenix Art Museum.
Brilliantly timed, and curated by Dennita Sewell aligned with the reawakening of art deco in our current fashion, she highlights just how modern 20′s fashion is. Gorgeously and brilliantly designed, these pieces, especially the Chanel, are something anyone woman would love to wear today.
Although I did not have a vintage Chanel dress to wear this evening, I found this flapper style dress at Zara, and these Moda T-strap pumps finished the look. Voilà, modern vintage.
Sparkles are everywhere this season. And why not? It’s the perfect way to liven up a neutral. If it’s not being paired with a neon, nude is a great base for a little pop of sparkle. As the experts are all saying this spring, it is all about thinking positive. We see positive reflections on the runway being carried out in sorbet colors and large floral prints. Or in this case a little glimmer of sequins in an easy sleeveless sweater.
Of course, I kept it casual. The knit material of the top toned down the flash of the sequins. Boy friend jeans, sporty platform wedges and a vintage Dooey and Bourke bag carried out that easy feeling. As for jewelry, the sparkle in the top is just nearly enough, I only added a simple nude cocktail ring.
No matter the trends, time of year, designer’s artistic view and personal style lady like appeal is season-less. Although fashion does not make a woman a lady…… It certainly can enhance that feminine and gracious charm. From Spring to Fall, a variety of shapes, styles and colors scream- Lady.
Photos Collected from Vogue.com
Brussels sprouts. A forever loathed vegetable. But why? They are can be delicious! Believe me, this recipe is simple, but will convert any “mini cabbage” weary diners. Of course, put a poached egg on just about any vegetable and I’ll eat it. If you cannot tell, from this post, or this post… I think eggs are one of the best additions to any meal. So don’t be surprised when more and more recipes appear on this blog containing my preferred protein! Although, this delicious warm sprout salad with pickled onions, goat cheese, and simple tangy balsamic/mustard vinaigrette is one of my current favorites.
Serves 1
5 brussels sprouts 1 tsp olive oil Fresh cracked large black peppercorns Simple tangy vinaigrette* about 1/2 to 1 oz 1/2 oz Soft goats cheese such as Chevre 1 omega-3 enriched, vegetarian fed, organic egg 1 oz pickled red onion* * recipe follows
1 large red onion, thinly sliced into half rings 5 whole cloves Pinch white stevia 1/4 tsp salt 1/2 cup apple cider vinegar ( I use Braggs) 1/3 cup water Place all the ingredients in a small pot and cook on medium Until onions are soft and transparent. Remove the pickles from the heat and allow to cool. You can put whatever you do not use into a glass gar and refrigerate for months.
1/4 cup balsamic vinegar 3 tbsp deli style mustard ( my favorite is Trader Joe's "Spicy" Deli Style Mustard.-don't worry, it's actually not spicy at all and has a great fresh lemony taste. In a small jar or shaker with lid, Place mustard and balsamic and shake until well incorporated. This extra mixture can also be stored until desired for another use.
Place a small pot 3/4 or the way full with water and place on heat to boil.Also, In a small pan, place the teaspoon of olive oil. After peeling all the leaves apart from the sprouts, place the individual leaves into the pan and sauté on medium heat, allowing some of the leaves to brown or char slightly. ALso add you cracked pepper at this time to get a nice toast on them. While the leaves cook and the water is up to a boil, lover the heat and carefully drop your egg into the hot water. Always keeping an eye on it so that you so not over cook the yolk. About 6 to 10 minutes. When the leaves are bright green, some charred and slightly wilted, while still over heat, drizzle the prepared vinaigrette and toss a few times till every leave in coated and slightly "steamed" in the tangy mixture. Plate your sprout leaves on a plate, and top with your pickled onions, and follow with the crumbled soft goat's cheese. When the egg has finished cooking to your desired set-ness, remove it with a slotted spoon and place it directly on top of your salad. Your Salad is ready to enjoy!! Yes, I said enjoy brussels sprouts. Just try it. You'll see.
A hot Summer day to a warm summer night. With constant events throughout the summer, what do you wear when in fear of breaking a sweat but looking cool.
My answer, a perfect printed summer dress. Is there really such a thing? Yes! Try this one here, or here, or here, or here, or even here. The large, bright, prints makes it day time appropriate, while accessories transform a dress into a suitable night worthy look.
Keep the dress casual with flats or sandals. Make sure it looks effortless and fuss with your hair pulled back. As for makeup, go with bronze, not black, for a subtly smokey look.
Dangle earrings like these, dress it up a touch, and an over-sized, brightly hued clutch is versatile. Stacking dainty and large sculptural bracelets keep it in balance.
Happy Summer Dressing!
Healthy, gluten Free, grain free, sugar free, vegan, rosemary, almond, flax tart shell as a base. Of course, since it’s mothers day, go with a little decadence and add double cream brie. Add olive oil sauteed spinach and sauteed mushrooms with shallots and white wine. Finish off with a beautiful poached egg.
Oozy, self saucing, creamy, rich, complex, pungent umami. Yummy. A perfect “thank you mom” breakfast.
3/4 cup almond meal 1/4 cup Flax meal 2 tbsp olive oil 1 tbsp water 1/8 tsp salt 1 tbsp rosemary put through a coffee grinder till finely chopped. To make the tart, simply place the almond meal, flax, rosemary and salt into a food processor and pulse until well mixed. While running the machine, drizzle the oil into the mixture, followed by the water. Simply divide the "dough" into two oiled tart dishes and press. Bake at 350 degrees for 15 minutes until golden. For the filling, I chose to layer brie, olive oil sauteed spinach and mushroom with shallot and white wine. Pile the toppings on your tart, and place in the oven until the cheese is melted. Make it a perfect breakfast with a poached egg placed right on top.
Happy Mother’s Day!… or Any day.
