Monday, August 31, 2009
Look at the NINE pages of events. I think I may swoon. A couple of particularly fun choices: Anthony Bourdain and David Chang present 'I Call Bullshit!;' Godiva Chocolatier presents SWEET sponsored by Absolut Vodka, Kahlua and Perrier-Jouët hosted by Duff Goldman; and Chelsea Wine Vault Tasting: Viva Italiano ... Wines from the Boot!
And how about the line-up of personalities: Ina Garten , Giada De Laurentiis, Bobby Flay, Anthony Bourdain -- the seemingly endless list of brilliant foodies is ridiculous.
If anyone wants to take [pay for] me, I'm happy to serve as a travel companion.
Sunday, August 30, 2009
I'm still somewhat uncertain about these trends. Who originates them, anyway? I didn't get a vote (I'd have gone with a mustard gold, tawny port red, and chocolate brown [notice my food/beverage common thread?]); but here are a few of In Style's suggestions for "working fall's best colors:"
Wendy Mink Jewelry - Gold vermeil, resin, amethyst and agate necklace
Maybelline New York Expert Wear eye shadow in Night Sky & Nars nail polish in Tokaido Express
Take 'em for what they're worth. I'll probably channel my fashion advice through Robert Frost and take the road" less traveled by, And that has made all the difference." :)
Saturday, August 29, 2009
Friday, August 28, 2009
Thursday, August 27, 2009
Timeless look -- Fun legs with a short wool skirt:
Excellent color combo:
Wednesday, August 26, 2009
Tuesday, August 25, 2009
Low-carb diets damage arteries
Professor Alan Maryon-Davis, president, UK Faculty of Public Health, said: "This research helps to back up the basic message that our diet should contain more starchy carbohydrate, not less.
"For long-term health at least one-third of what we eat should be bread, rice, potatoes, pasta or other starchy food."
WOO HOO! Now excuse me, while I go make Ina Garten's Linguine with Shrimp Scampi.
Proceeds are slated to help ten disadvantaged women receive food and job training through the United Nations World Food Program. Available October.
Great colors. Great bag. Great mission.
Monday, August 24, 2009
"Harvest is over at the Bryan vineyard. Though the volume of grapes were low due to hundreds of Mockingbirds and 20 resident deer, the quality this year was phenomenal due to the dry conditions and good sunlight. 2009 should be an excellent vintage."
Mental images aplenty, huh? I guess man and beast love the ol' fermented grape.
Lifting my glass to an "excellent 2009 vintage."
STUFFED CREMINI MUSHROOMS
18 cremini mushrooms, each about 1 3/4 inches in diameter
2 oz. bacon, diced
3 Tbsp. finely chopped shallot
2 garlic cloves, minced
1/8 tsp. red pepper flakes
2 Tbsp. dry white wine
1/2 cup fresh bread crumbs
1 1/2 Tbsp. sour cream
1 Tbsp. finely chopped fresh flat-leaf parsley
3/4 tsp. minced fresh sage
2 Tbsp. grated Parmigiano-Reggiano cheese
salt and freshly ground black pepper, to taste
olive oil for brushing
Trim off the rough base of each mushroom stem, then remove the stems and chop finely, set aside.
In a fry pan over medium-high heat, cook the bacon until crisp, 5 to 6 minutes. Drain on paper towels.
Discard all but 1 Tbsp. of the fat from the pan. Add the shallot and cook, stirring constantly, for 1 minute. Stir in the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds. Add the chopped mushroom stems and cook until any moisture that has been released has evaporated, 3 to 4 minutes. Stir in the wine and cook until evaporated, about 1 minute.
Transfer the mushroom mixture to a bowl. Add the bacon, bread crumbs, sour cream, parsley, sage, and cheese and stir to combine. Season with salt and black pepper.
Prepare a grill for indirect grilling over medium-high heat.
Brush the mushroom caps on both sides with olive oil and season with salt and black pepper. Place the caps, gill side down, on the Appetizer Grill Rack. Place the rack over direct heat, cover the grill and cook until the mushrooms begin to release some moisture, about 5 minutes.
Remove the rack from the grill, turn the mushrooms over and stuff each cap with 1 tsp. of the bacon-mushroom mixture. Place rack over indirect heat, cover the grill, and cook until the mushrooms are tender and the stuffing is golden and crisp on top, about 15 minutes. Let cool for 5 minutes before serving. Makes 18 stuffed mushrooms.
Adapted from Williams-Sonoma Colection Series, Hors d'oeuvre, by Brigit L. Binns (Simon & Schuster, 2001)
Sunday, August 23, 2009
Tapered Flow Tee - was $49, now $29.95