Shannon Ables's Blog, page 257
May 17, 2017
Playing with Spring Vegetables & Pasta
When the spring vegetables become available at the farmer’s market, I just want to do a little happy dance. Usually the winters have been long, and so we all have been patiently waiting for the produce that is truly candy for the eyes. It becomes hard to choose which vegetables to purchase for the week, and the good news is when looking to make the first spring pasta of the season, simply pick your favorite and freshest veggies.
For my recipe I have added asparagus, sugar snap peas, English peas and a spring onion. In one dish you have your starch and your vegetables (low-starch) with a touch of creamy cheese. The recipe is Melissa Clark’s of The New York Times, and there is a reason more than 800 people have given it glowing reviews. While perhaps partially due to the simplicity to create it, the flavor is spectacular due to the finishing sauce of crème fraîche, Parmigiano-Reggiano and fresh herbs.
In fewer than 20 minutes this dish will be on your table to enjoy with a glass of white wine and a smile as you savor concluding the day with simplicity and satiation. Bon appétit!
Pasta Primavera with Snap Peas, Asparagus & English Peas
Servings4 servings
Cook Time20 minutes
Ingredients
1/4pound
sugar snap peasstems trimmed
1/2 pound
asparagusends snapped, chop into bite-size pieces
2tablespoons
unsalted butter
3/4cup
English peasfresh English (thawed frozen in a pinch)
1/4cup
spring or sweet onion (shallot can be substituted)thinly sliced
2cloves
garlicfinely chopped
1/4teaspoon
fine sea salt
black pepperto taste
12ounces
pastafettuccine or tagliatelle (fresh is best)
2/3cup
Parmigiano-Reggiano cheesegrated, at room temperature
1/2cup
crème fraîche or whole milk Greek yogurtat room temperature
3tablespoons
parsleyfinely chopped
1tablespoon
tarragonfresh, finely chopped
Instructions
Prepare a large pot with salted water and bring to boil.
While waiting for the water to boil, prep the spring vegetables. Substitute other fresh vegetables found at the market per your preference and availability.
Melt butter in a large skillet over medium-high heat. Add sugar snap peas, asparagus, English peas and onion. Cook until the vegetables are barely tender (not until they are soft), approximately 3-4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper, then set aside (do not remove from the warm pan, but do remove the pan from the heat).
Drop the pasta into the boiling water and cook until al dente (1 to 3 minutes for fresh pasta, otherwise read the label on the bag/box). Drain well and place on top of the warm vegetables in the skillet. Immediately toss pasta with the vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season to taste with salt and pepper.
Sprinkle a bit of Parmigiano-Reggiano on top, serve and enjoy!
Why Not . . . Purchase Quality Worth the High Price Tag?
Quality over quantity. Such an approach to living simply luxuriously is regularly adhered to here on the blog. Whether in clothing purchases, the relationships we choose to build or the food we put into our bodies, choosing quality over quantity plays a paramount role in the overall contentment of our lives. And so, as savvy marketers understand many of their customers take this approach, some will inch their price tags ever upward even if their item isn’t of the quality it professes; however, it is the test of time that a product proves whether such a price is warranted.
Just this week I found myself realizing there was one particular item in my daily routine that wasn’t performing and hasn’t ever really been performing, but I hadn’t taken the time to investigate if I should indeed invest in a quality product and pay a significantly higher price. What was that product you may be wondering? Shampoo.
For years I have invested in quality conditioners, deep conditioners and a well-trained stylist and colorist, but not in my shampoo. Something my hair was exposed to, assaulted or caressed by each and every day. Needless to say, the extremely dry climate in Bend has made me realize that I had to care for and protect my hair far better than what I had been doing. So finally, this week I began using a quality shampoo. Indeed, it was worth the high price tag.
My recent revelation made me ponder more broadly what else was worth the high price tag in our everyday lives, and below is a list of 20 items I have found to be wholeheartedly worth the extra pennies.
1. Shampoo and Conditioner
As I mentioned, investing in quality shampoo and conditioner to care for your hair is worth the purchase price if it is in your budget. Having used a $8 grocery shampoo for years, my stylist brought to my attention the wax build-up that can occur as well as the false appearance of a silky finish that is actually stripping our hair of its natural oils and dehydrating it. While these cheaper options may contain some of the high-grade ingredients, it is only in little amounts, unlike the professional products. Read more here to understand why investing in haircare products is worth considering.
2. What you feed your body – Food!
Fuel it well and it will perform at its optimal level.
3. Bedroom pillows
Not only should your bedroom beckon you to sleep, it should also enable you to sleep soundly and in deep comfort. Everyone has a preference for the perfect pillow, and these are my favorite down pillows: they are malleable, soft and offer my head a cozy place to land at the end of a long day.
4. Essential Wardrobe Items
We’ve talked about building a capsule wardrobe for years now on TSLL, created with 10-15 investment items for each season (fall & spring). Choosing a cost per wear approach. Learn more here.
5. Shoes
Quality shoes last. Quality shoes protect your feet and look like new for years if properly cared for. From high heels to running shoes, caring for one of the most needed parts of our body for mobilization, exercise and exploration is vital, so cover them thoughtfully.
6. Cutlery
A good knife in the kitchen is not only a finger saver, but a time saver. Not only will the cooking experience become far more enjoyable, but you will slice through your food with precision. Shop my recommendations in TSLL Shop “Kitchen“.
7. Bed linens
Similar to #3, since a third of our lives is spent in bed, purchasing quality linens (minimum 400 Egyptian cotton thread count sheets) is a necessity rather than a luxury. Needing sheets to breathe, feel soft on our skin and last with each wash, spending $50-$100 more will make a noticeable difference in the quality of your sleep. My purchase last year from Matouk was an investment, but one I would make again in a heartbeat (the good news is, however, I don’t have to because they are well-made and will last for years).
8. Lingerie
A well fit bra, fabric such as lace or silk that gently lays upon the body, and style that holds its shape and color, it’s an investment, but one you will notice immediately upon trying on. Don’t delay. So long as your budget allows, treat yourself.
9. Amazon Prime
If you purchase somewhat regularly from Amazon, you will save money and time when you become an Amazon Prime subscriber. The annual cost is $99 (fewer that $9/month) which includes free two-day shipping. Along with the subscription endless music and movies are available as well.
10. A Non-stop Flight
Unless your budget is tight, the purchase of a non-stop flight to your destination will purchase you the time, ease and comfort that is irreplaceable if your time is limited where you’re heading. Having experienced both multiple-stop and non-stop flights, my mind is able to rest easier and my exhaustion is far less when I arrive after choosing the non-stop option.
11. Fragrance
Purchasing a quality fragrance from a reputable boutique, designer store or department store is worth the extra money as often at other discount shops the ingredients are inferior diluting the smell and endurance of the scent.
12. SoniCare toothbrush
Okay, I will admit, I need to jump on this recommendation. My dentist has been on me to purchase a SoniCare and made a very sound argument to pick one up on my next stop to Costco. A more thoroughly, consistent clean. Need we say more?
13. Face Creams
Similar to shampoo and conditioner, quality professional facial creams/serums/etc. are worth the price if you can afford them. With far more high-grade ingredients and far less water (check the ingredients), the results you seek for younger, brighter skin are going to take some extra cash. Case in point, last year I had a scar below my lip I wanted to heal. After doing some research, I chose to purchase La Mer’s The Concentrate. A one-time purchase, as it was expensive. But I knew if it worked, it would be worth it, and I wouldn’t need it anymore. It worked and far quicker than I had ever imagined. Within just a few weeks, the scar was nearly unrecognizable and in one month’s time it was gone.
While simply having a high price tag doesn’t mean a beauty product is worth it, there are items that are. Do your homework, look at the reviews and how long it has been available for purchase. Time and positive results from a wide array of users is worth considering. Here are a few more beauty items I recommend as well as my top 8 high and low beauty products that I use and love.
14. Quality Cookware – Copper, Le Creuset, AllClad, etc.
Late last year I proposed the idea of cooking with copper for the primary reason of consistency of cooking. Quality cookware changes the entire experience in the kitchen. All of a sudden items, when cooked in dependable pans and skillets, render the results expected by the recipe writers in our favorite cookbooks. Much like cooking with quality food ingredients, the meals just work and the flavor is exactly as you had hoped.
15. A Goose or Duck Down Duvet
All I had to do was sleep under a quality down duvet at a top tier hotel to notice the difference between the inferior duvet I had at home to recognize the difference. The fill was higher (the puff remained even after moving about), the warmth was immediate and I didn’t need extra sheets and blankets. I am currently sleeping under this beauty and loving each night.
16. KitchenAid Mixer
All you will need is one KitchenAid Mixer for your entire life. They truly last that long and most likely the person’s life whom you hand it down to as well. Now the choice between tilt-head and lift-stand mixer. Personally, I prefer the tilt-head which makes it easier to add ingredients, but as I have the lift-stand, it works well too. Choose wisely for your style of cooking. Otherwise you will be quite pleased for a very long time to come indeed.
17. Concert Tickets to Your Favorite Band/Singer
Listening in person to the musician that makes you tap your toes or sway spontaneously is worth the wait in line. The entire experience amplifies the evening as you for a moment are in the same space as the talent you appreciate. While purchasing front row tickets or the VIP section isn’t necessary, just being present is something to go ahead and splurge on.
18. The theater! A Broadway play or its equivalent
Speaking of experiencing something in person. Each time I see a Broadway play or a play in the London theater district in person time stops and I am completely present. To see some of my favorite and most referred actors in person, working their craft are memories I won’t soon forget and cannot compare to watching them on the silver screen.
19. Travel or Anything on Your Bucket List
Perhaps you love to travel, or maybe you have something else on your bucket list. Save up and do it. Even if you have to reserve the tickets or reservations more than a year in advance, do it. Not only will you have the experience to savor, but something to look forward to for quite some time. Study after study has proven that purchasing experiences is far more influential on our overall happiness, so determine what you would love to see or do and start saving.
20. Hydroflask Water Bottle
The Hydroflask water bottle was crafted right here in Bend, Oregon. In fact their head office is not that far from where I call home. And while it began here in Oregon, athletes and outdoors enthusiast and anyone who wants to stay hydrated from around the country continue rave about this product. One of the first items my students said I needed to purchase upon moving here was a Hydroflask. Initially I was skeptical. After all, there are hundreds of water bottles to tote my H2O in. Why was this one so special? Here it is. Hydroflask bottles keep your cold liquids cold and your hot liquids hot for 24 hours and that is not an exaggeration. It’s true. And the bottles are durable (noisy when they fall on the ground as they are made with stainless steel). So, yes, the initially stick price of $40 may seem steep, but if it lasts your entire life or even just 10 years before you lose it, that’s not a bad purchase.
While I am sure I could add to this list, today it all began with shampoo. Do it, purchase a quality shampoo. Your visage and of course your locks will thank you tomorrow. But seriously, smart shopping means knowing first what you can afford and then purchasing the best quality you can find that will do what you purchased it to do/provide and/or last long enough to warrant the high price tag (cost/use per wear).
Now I am curious. What would you add to this list? Feel free to share in the comments section.
May 16, 2017
A Savory Spring Clafoutis
Always looking for simple and delicious recipes to add to my recipe box (also known as my online blog archives), when I saw a savory clafoutis recipe in Patricia Wells’ latest cookbook My Master Recipes centered around the elusive Morel mushroom, I took note.
Clafoutis, especially a pear clafoutis is my favorite as I shared last year, but what about a savory clafoutis?
As a child one of my family’s favorite spring-time activities was to go out searching for this beautiful, flavorful wild mushroom. Some seasons were plentiful and some left us imagining we had seen the mushroom popping up along the forest’s floor time and time again only to be disillusioned. One of my favorite ways to enjoy Morels is to drench in egg batter, fry until crispy brown and then finish with just a drizzle of honey. Delicious Mother Nature candy. Or better yet, similar to the clafoutis recipe shared here, mix them in with scrambled eggs for breakfast. But why not serve them as the main dish for a dinner party, and in so doing, save yourself time in the kitchen all the while knowing the flavor will leave them wanting just one more bite?
The good news is, even if you do not have access to Morels, you can substitute just about any other mushrooms. The key however, is flavor. The criminis I used in this recipe were lacking to say the least, but the flavor combinations were magnificent and the finishing touch of thyme is perfection. Needless to say, I look forward to incorporating the desired mushroom when I have them available.
Mushroom and Parmesan Clafoutis
An impressive, yet beautifully simple dish that amplifies the delicious spring flavor of Morel mushrooms. Enjoy for dinner and then the left-overs as breakfast the next morning.
Servings4 servings
Prep Time10 minutes
Cook Time35 minutes
Passive Time20 minutes
Ingredients
1cup
mushroomsMorels (dried) are preferred
3/4cup
heavy cream
2
large eggslightly beaten
2
large egg yolkslightly beaten
1/2 cup
Parmigiano-Reggiano cheesefreshly grated
2teaspoons
fresh thyme leaves
Instructions
If the mushrooms you are using are dried, the 20 minutes of passive time is needed to plump them up. Here's how: first, rinse the mushrooms well under cold water to clean; second, place mushrooms in a 2 cup liquid measuring cup. Add one cup of hot water and set aside for 20 minutes. Then carefully remove the mushrooms from the measuring cup.
If the mushrooms are large, slice into bite-size pieces.
Preheat the oven to 375 degrees (190 degrees Celsius).
Mix together in a large bowl the filling: cream, eggs, egg yolks, half of the cheese and half the thyme. Add the mushrooms to the filling mixture and toss to coat the mushrooms evenly.
On a baking sheet, lined with parchment paper, arrange your preferred gratin dishes. Dividing the batter evenly among the gratin dishes, top each with remaining cheese and thyme (see image).
Bake until the batter has set and is golden and bubbling, about 30-35 minutes. The Clafoutis will rise like a soufflé, so be prepared to serve immediately (the below photograph was taken about 15 minutes after coming out of the oven and the rise has disappeared). Pair with a crisp green salad tossed with homemade vinaigrette and sprinkled with left-over shavings of Parmigiano-Reggiano..
A Noteworthy Neckline
The choice of the v-neck is a personal one, both for women and for men. A deep v or a subtle v. Part of the reason I gravitate toward the v-neck choice is the optics of elongating the body and the neck, as well as taking the focus away from my broad shoulders and giving the appearance of narrowing the silhouette. Of course it is all an illusion, but when we know how to dress our bodies, we know how to accentuate their unique beauty.
As a fan of light-weight v-neck cashmere sweaters for spring and summer, when I came across Closed cashmere-silk navy knit, I put it on my shopping list (have a look here). Worn with a pencil skirt to work, denim or pants, this versatile, quality item would be a optimal essential in the capsule wardrobe. Along with v-neck tops, dresses and wrap coats offer the same benefits and offer a classic, flattering aesthetic.
Have a look at inspiration below and remember to click the image to be redirected to the original source.
May 15, 2017
6 Life Lessons for Living Well from Julia Child
~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio
~Julia Child’s kitchen as seen at the Smithsonian Museum in Washington D.C., as it was in Cambridge, Massachusetts~
The more I read about Julia Child, especially in her own words, the more I find inspiration regarding how to successfully journey through life. Saying yes to life, remaining curious and refusing to be intimidated by obstacles, unknowns and not knowing how to do something, we all could probably learn something from Julia Child whether we enjoy cooking or just eating good food. And the lessons she provides are applicable in every arena of our lives.
After reading and loving My Life in France, the Petit Plaisir in episode #152, I wanted to come up with a list of some of the life lessons unearthed about how to navigate each of our journeys successfully in Julia’s own words. Below are six, but there are far more. If the list intrigues you, I highly recommend picking up her memoir which was published just after her death, as she herself, along with her nephew having completed it just prior.
1. Listen to what stirs you. When a passion worth pursuing presents itself, you’ll know.
“Now that I had started writing, I found cookbookery such fulfilling work that I intended to keep at it for years and years.”
2. If we choose to, we can change.
“After driving to Rouen, we stopped in for lunch at La Couronne, where we ordered exactly the same meal that we’d had on my first day in France, more than two and a half years earlier: portugaise (oysters), sole meunière, salade verte, fromage blanc, and café filter. Ah me! The meal was just as sublime the second time around, only now I could identify the smells in the air quicker than Paul, order my own food without help, and truly appreciate the artistry of the kitchen. La Couronne was the same, but I had become a different person.”
3. Self-doubt is natural, and a sign that you truly care about what you are trying to do. Continue to push forward.
“Ah me. There was still so much to learn, and cooking was only half of it. I felt I’d have to teach at least a hundred classes before I really knew what I was doing.”
4. Often the first rejection is a test to determine your true desire.
“I sighed. It just might be that The Book was unpublishable. I wasn’t feeling sorry for myself.I had gotten the job done, I was proud of it, and now I had a whole batch of foolproof recipes to use. Besides, I had found myself through the arduous writing process. Even if we were never able to publish our book, I had discovered my raison d’être in life, and would continue my self-training and teaching.”
5. The key to delicious food is quality ingredients.
“This is the kind of food I had fallen in love with: not trendy, souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, ‘Food that tastes of what it is’.”
~TSLL Capsule Menu (how to create it and the Fall Sample Menu)
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6. Time, perseverance and asking for help from experts does pay off
“It would eventually take us two years and something like 284 pounds of flour to try out all the home-style recipes for French bread we could find. We used two French textbooks on baking and tutored ourselves on the fine points of yeasts and flours, yet our best efforts still fell short . . . One day I read a newspaper article about Professor Raymond Calvel, an eminent baker and teacher at the École Française de Meunerie . . . Professor Calvel showed us what we’d been doing wrong, and taught us all about making proper French bread . . . By the end of the day, our loaves were turning out just right, and I was feeling euphoric. It was as though the sun in all his glory had suddenly broken through the shades of gloom!”
~Mastering the Art of French Cooking Volume II by Julia Child & Simone Beck
~SIMILAR POSTS FROM THE ARCHIVES YOU MIGHT ENJOY:
~Decor Inspiration: Julia Child’s Provence Home, rent it!
~11 Life Truths About Contentment That Seem Impossible Until We Experience Them
~Petit Plaisir
~Dark Chocolate Truffles, click here for the recipe
May 14, 2017
Dark Chocolate Truffles
As someone who enjoys a dark chocolate truffle each evening I haven’t had dessert, paired with a cup of tea, I have never made my own. To be entirely honest, I assumed it was an arduous task and best to simply let the experts work their magic. How wrong I was. The good news is making chocolate truffles is one of the easiest sweet treats you can make for you and those you love. While you do need to set aside one night to let the ganache set, beyond that, the task is simple and reminds me a bit of making mud-pies when I was a kid but far more delicious.
Patricia Wells’ new cookbook, My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen did exactly as it promised. As I shared in episode #148 of the podcast, what I appreciate about her new cookbook is how it is organized: by skill. From blanching to rising to blanching to baking and of course how to work with chocolate. À la truffle au chocolat.
My first try was a success due to her simple instructions and quality ingredients. I took 20 minutes one evening to make the ganache, set it aside for the night and then the next day rolled the balls, covered them in cocoa powder and that was it. Truly, one of the simplest French sweet treats you will make. I do hope you enjoy.
Dark Chocolate Truffles
A delicious treat that delivers decadence without the excess. One dark chocolate truffle will satisfy your sweet tooth. A unique gift or the perfect way to enjoy the benefits of cacao without having to purchase at the chocolatier.
Servings20-25 truffles
Prep Time30 minutes
Passive Time3 hrs - 1 night
Ingredients
7ounces
bittersweet chocolateat least 70% cacao, my go to brand is Scharffen Berger
2/3cup
heavy cream
1tablespoon
honey
1tablespoon
unsalted butterat room temperature to ensure it melts quickly
3-5tablespoons
unsweetened cocoa powdertop quality, Scharffen Berger is my choice
Instructions
The night before
Coarsely chop up the chocolate and place in a medium metal bowl (as you can see I place my in a copper pot. Set aside for a moment while you tend to the next task.
In a saucepan, pour the cream and drizzle the honey. On a low heat, bring just to a bowl, and then immediately follow the next step.
Pour one-third of the hot cream mixture over the chocolate in the metal bowl. Work quickly with a silicone spatula as the chocolate melts from the heat of the cream mixture. Mix until you obtain a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and is smooth.
Immediately at the butter and mix with the warm chocolate allowing the butter to melt completely, incorporating itself with the chocolate. You've created ganache!
Set the metal bowl with the ganache to the side on the counter and allow to come to room temperature. When cool, cover with plastic wrap and let set at room temperature for several hours, ideally overnight, to harden, until it is firm enough to scoop. (See the image of my hardened and ganache that sat overnight. (When the ganache has set, it can be refrigerated for up to 2 days, so don't be afraid to plan ahead!)
Making the truffle balls and preparing for serving
Place the a wire mesh sieve on a small bowl (see image). Using a small ice cream scoop (with a lever preferably) or a melon baller, to create a 1-inch ball of ganache. After scooping the chocolate for each truffle, roll between the palms of your hands into smooth balls.
Place the rolled ganache ball into the sieve and dust with cocoa powder. An alternative is to place the ball in the bowl with the powder and then remove the ball, placing it in the sieve above the bowl to remove excess powder. Repeat to coat the remaining truffles.
Serve at room temperature or place in a storage container (covered) and place in the refrigerator for up to one week. Be sure to remember to bring to room temperature before serving.
Bon appétit!
View all TSLL Dessert recipes here.
May 13, 2017
A Simple Spring Quiche
French cuisine and quiche. One of my favorite classic dishes from the French repertoire of cuisine is this seemingly difficult, but actually quite facile dinner item. With all ingredients available in one-dish, the clean-up is simple and with the combination of the flaky, buttery crust, it almost tastes like a guilty pleasure. Mais non! It is absolutely a delicious, well-balanced option for dinner, especially in the spring when fresh vegetables are again becoming available.
In The Wall Street Journal’s “Off Duty” section each weekend, the current resident chef shares a recipe for the season. And so it was back in March, I found myself quickly ripped out and saving chef Edouardo Jordan of Salare restaurant in Seattle’s Spring Quiche recipe. Many more of his recipes have caught my eye which indicates I know for certain where I will be dining the next time I head north.
Needless to say, the recipe did not disappoint, and with the simple preparation and fresh ingredients, a delicious meal was savored, and then lunch for a few more days to come.
Pair with a fresh green salad tossed with a favorite homemade vinaigrette (my favorite is below), a few slices of toasted baguette, a glass of crisp white wine, and what could possibly be a better way to nourish yourself at the end of a busy day?
A Simple Spring Quiche
Simple, quick and full of spring flavor.
Servings6 slices
Prep Time15 minutes
Cook Time20 minutes
Passive Time5 minutes
Ingredients
Filling
3tablespoons
olive oilextra virgin
1 cup
mushroomsMorel (ideally), but any spring mushrooms, slice into bite-size pieces
1/4 cup
yellow onionssliced
1/2cup
asparaguschopped
3/4cup
sharp cheddarshredded
1/3cup
cream
1/3cup
whole milk
3
eggs
salt
ground black pepperfreshly
Pie Crust
1/2cup
unsalted butterchilled
1cup
unbleached flourchilled if possible (leave in the refrigerator for 30 minutes)
1/4teaspoon
salt
3-4tablespoons
water very cold
Classic Vinaigrette
3tablespoons
olive oilquality extra virgin
1tablespoon
balsamic vinegartop quality, my favorites are always thicker
1/2teaspoon
Dijon mustardMaille is my go-t0
ground black pepperfreshly
Instructions
Filling
Preheat oven to 375 degrees. in a medium sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add mushrooms and cook browned and all liquid has been released, about 3 minutes. Season with salt and stir in onions and asparagus, until the asparagus is bright green (about 3 minutes). Season to taste with salt.
Onto a baked pie crust (see recipe below or use a pre-baked pie crust), spring half of the cheese across the bottom.
In a medium mixing bowl, whisk together the cream, milk, eggs and a generous pinch of both salt and pepper. Pour sautéed vegetables over the cheese and top with the egg mixture and remaining cheese.
Bake the quiche until the base sets and edges are slightly brown, approximately 20 minutes depending upon your oven. Let cool for 5 minutes.
Pie Crust
Preheat oven to 375 degrees.
Place the flour, butter (cut into small cubes or pieces), and salt into a food processor. Pulse until mixture is combined. You may also combine ingredients in a bowl until fine crumb-like pieces form with a fork or dough cutter.
Trickle in the (ice) water until is combined, but not too compacted. Collect it into a ball and pat into a disk. Wrap the disk in plastic wrap and chill for at least 30 minutes or until ready to roll.
Roll the dough out and place in a pie pan. Finish the edges as desired (I use my thumb and index finger of my less dominate hand and pinch my right index finger in between the two for the edge you see in my pictures). Poke the bottom of the crust to prevent air bubbles.
Place parchment paper in the bottom and sides of the dough in the pie pan. Place pie weights or beans on top of the parchment to hold the pie dough's shape.
Bake for about 15 minutes until the pastry dried out and is just slightly light brown. Remove the weights and the parchment, and bake for 10-20 minutes until the shell is the beautiful brown you desire. Cool for 10-20 minutes.
Classic Vinaigrette
Add all four ingredients into a small dish or the bottom of the dish in which you will be serving the salad. Whisk together with a fork. Place salad greens on top and toss to coat evenly.
May 12, 2017
This & That: May 12, 2017
Book
—Jane Austen: The Secret Radical by Helena Kelly
Now this is a book to read for anyone devoted to progress, courage and creative use of one’s intelligence. Helena Kelly seeks to set the past two centuries correct when it comes to the intention and gumption of beloved English writer Jane Austen. Looking beyond the aesthetics that inspire numerous film adaptations, Kelly reveals Austen’s intent to bring to light and comment on controversial topics of the time: slavery, feminism, poverty and the Church, to name a few. Depicting her as ambitious, daring and subversive, perhaps even those who admire her haven’t appreciated her fully.
—The New Rules of Work by Alexandra Cavoulacos (Author), Kathryn Minshew
As the twenty-first century begins to barely unfold and technology plays a more significant role in our personal and especially professional lives, authors Alexandra Cavoulacos and Kathryn Minshew broach the idea of how to successfully find the right path, land your ideal job and grow and advance the career you have found to be right for you. Released just last month, the creators of the career website The Muse address the modern world of work and tips to assist anyone no matter where along life’s trajectory one might be.
Film
—The Dinner
A thriller surrounded by an abundance of foodie delights, perhaps to soften the harshness of the discussion that is shared between two brothers and their wives about how to deal with an egregious crime their children have committed. The juxtaposition is obvious, but how they should respond is not and may not be entirely clear by the time the film concludes. However, it certainly stirs intriguing conversation, what would one do in a similar situation? Debuting in theaters today, if you’re looking for a unique approach to a dark plot, perhaps this is just what you’re looking for. And maybe save dinner until afterwards, as I have a feeling you will work up an appetite. 
May 11, 2017
French Blue Chill
~La Ligne cotton-twill French cuff shirt~
~Closed Cotton Navy Trench Coat~
~Loeffler Randall lace-up suede point-toe flats~
~Simple French Food by Richard Olney (40th edition), foreword by James Beard & Mark Bittman, introduction by Patricia Wells~
~SHOP THE OUTFIT:
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~Shop past OUTFITS OF THE WEEK here
Provence Inspired
Abundant lavender, stone structures and a cool palette seamlessly integrating with Mother Nature.
Designer Wendy Owen’s home in Sonoma, California, incorporates stone in nearly every space offering outdoor beauty. From stone walls in the dining room to the stone cave-like covered outdoor gathering room nestled next to the cascading waters, the element of stone exemplifies her appreciation for history and nature available in one fundamental choice.
Inspired by her childhood living in England (near Stonehenge) as well as her travels to Matera, Italy, and Provence, France, stone was at the forefront of her design concept. With nine acres and more than a handful of years, Owen and her husband have added additional stone structures to the property, many of which are depicted in the May 2017 issue of House Beautiful and seen below.
The integration of nature, the traveling vines of ivy and the simplistic, muted color palette create a space to be well, relax, congregate and step away from the busyness of outside demands. Learn more about Wendy Owen, her property and the items seen in each of the pictures here.
~View more French-Inspired Decor Inspiration posts below:
~A Paris Rental to Dream About
~French-Inspired California Cottage
~Why Not . . . Style a Cozy French Living Room?
~Why Not . . . Add a Touch of France to Your Decor?
Images via House Beautiful and Peter Medilek Photography (see more of her residence through Peter’s lens here.
