Penelope Cruz

I LOVE LOVE THIS LOOK- I so want this dress- I so want to look like her!

She is the new Sophia Loreen-- I want this dress!

I want this body- I simply want to be Penelope Cruz-

as the kids would say- guess I have a girl crush! Yes, even with my horrid fear of

crowed places and dark theatres- I am going to see NINE at the movie theatre
there better not be a weirdo behind or beside me!

Sarah's Key

I normally do not blog about the books I am reading-generally because there is not much to say--- Zen, Buddhism, cookbooks too many to mention (one of my regular bedtime reads) I am pleased to be able to make an exception.
Sarah's Key- by Tatiana De Rosnay gripped me almost instantly.

Parts of the book in the beginning were too painful for me to read- so I scanned and skipped and read other passages.

Relaxing in a hot bubble bath my skin prickled with goosebumps and chills ran through my body at the horrors the French inflicted on their Jewish citizens.... the cruelty towards the children- all in broad daylight while no-one stopped them.

Once I got to the part where I could read all the text- I was mesmerized, horrified, I cried, I read the entire book in one sitting, from sofa- to bath, back to sofa---incredible read!

I highly recommend this book- you will feel emotion, you will cry with horror, anger, pain and also with incredible faith- faith in the love of people!

Excellent read for the Holiday season- to remind you what the season really means.
Love towards our brothers and sisters on this world regardless if our faiths differ!

Happy Holidays to all- and eat the best chocolate!

Luggage Tags and more

I am so sorry! I received these adorable little luggage tags a few weeks ago from the amazing women at Brag Company and did not get them up!

So sorry ladies!

Again, cute wonderful little indulgences for us women!

Never worry about some guy stealing your bag at the airport! No self respecting man would be seen stealing a suitcase with these little whimsies on the handles!

Also, a cute little change purse- however I would use this for a make-up case!

Once again, well made- the tags have small metals rings to attach to the handles- excellent idea- will not fall off!

http://www.blogger.com/www.thebragcompany.com

Happy Holidays!

Yup, that time- the time of the year when we think of our loved ones and wish to shower them with expensive presents. For many of us- that year is not this year!

While not having the cash flow we may be used to- it is nice to find out what real friends and good times are truly all about-- okay just do not leave out the chocolate!

We all go through tough times and as my grandfather used to say " Suzy--(yes he was an old Indian and did call me Suzy- go figure)--- anyway he used to say "We gather the fruits in the valleys'. Meaning we learn the lessons that take us to the mountain tops while we are in the valleys in life. I have never met anyone that truly learnt good life lessons-(other that what fancy schmanzy brand to buy or how to make more money) in the good times.
SO, we should all be grateful for the opportunity to gather our fruits!

I like to be ahead of the styles- so I have been in the valley for a few years now- and man do I have a harvest of fruit to make terrific 'whine' with!

Actually, I am so grateful for what I have learnt in these past few years- the value, the importance of what is real--- NOW --- Santa-- I have learnt--- can I now sing the famous song from Eartha Kit--- and I will share -I promise!
Wishing you and yours the best Holiday Season with much love. kindness, spirit of charity and of course fun--- okay maybe some chocolate!

Remember- these times too shall pass--- and you will look upon them as some of the best times in your life--- while you wrap yourself up in a new cashmere shawl-- notice even how CASHmere is spelled?

Times!

I have much to be grateful for- some terrific projects coming up!

A wonderful London inspired Liquor store I am working on--- a few commercial projects- a few lovely homes are winding down while a few more are just starting--- then again I have a few senior citizens lodges I am working on. While those are not high fashion so to speak it is nice to know you are helping to create warm environments that other peoples grandparents and parents are going to live in!

Lovely environments- in my mind- are not places to show off your stuff or your money- they are places that calm the soul, create places your friends and family and of course you love to relax in, be comfortable- feel safe.
I get that sense from most of my projects- and some of them are just for fun, art and excitement-- and that is terrific for lounges, liquor stores and fancy shops!

Please remember- as my son recently said to me "Mom, their house is not even decorated"

I said "Well, not all people are into that or have the money."

"No Mom, the place was disorganized, the beds not made--- I felt bad for the kids that live there, they can't find themselves or feel good about themselves living like that."

So the lesson is- it does not take loads of money to make a house a home- it takes heart-- and you deserve it!
Enjoy and surround yourself with beauty (whatever that means to you) Beauty is so under-rated! (for what it does for the heart and soul!)

Jennifers Gallery

Do you not just love love the simple light grey background? Much softer and more modern that the ugly stark white we have been seeing- too much white- while it can be nice- is usually way too cold-- even in Palm Springs. It simply leaves the heart cold-- art should warm the heart- heck everything should warm the heart!
I am in love love with the female sculpture that just peeks out from some of the photos!
Almost more than my wall art- I LOVE sculpture! Jennifer if you are reading this- can I please have a close up of that--- and please who did it? How much-- and please GOD can I win the lottery-- I love love that sculpture!
I have been a very good girl--- and we all know art is an investment!
One you can actually enjoy while the value goes up- up and up!
So wish I had bought a few pieces -that I did not when I had the money!
The artist proof of Andy Warhol Number 5 does come to mind!

Fun at the opening!

How can you NOT have fun around this art?

I am also pleased to report- from my blog there are few surprises coming from some of the women I have blogged about coordinating a 'team' approach to creating some fantastic products for you!

Wonderful fun things for great, artistic women that love fashion, design, food, wine and chocolates!

OH VAY-- Have we some surprises for you!

Yes! More Jennifer

This gal is amazing! I think I need a trip to Palm Springs-- very soon! The weather here in Edmonton has been frightful-- as my British girlfriend says---"Not fit for man nor beast!"

Happy shot of Jennifer and her man--- her real man!

Jennifer goes Hollywood with Kurt Russel!

The chefs on parade!

The store front- looks fantastic!

Jennifer goes Hollywood with Kurt Russel

Nope- not a TMZ story! Jennifer is happily married to an artist- and Kurt has Goldie--- BUT Kurt was in the new Gallery- and LOVE LOVES Jennifer's art! So, you best buy your art now- before the prices go even higher! I am getting mine reappraised! Gosh, I feel like such a smarty pants- I bought my two pieces almost ten years ago and they have turned into a very fine investment!

Thanks Jennifer for creating such fun, happy art-- that has made even little ol me into an art investor! (Trust me- my art has held its' value much better than the stuff I 'invested' in paper!)

Julie Child and Raine's beef bourguignon

I have to admit- I have gotten the Julia Child bug! As one who regularly reads cookbooks for fun-- I have asked for this classic for a holiday gift....... I got the bug!

Also being an Oprah kinda follower---- I ran into the Julia Child's beef bourguignon recipe.... call me boring... but at 9 o'clock in the morning this last Sunday I began to cook the classic Julia Child recipe in order to tuck it into some of my son's lunches this week. Okay so now I am boring with no life and also spoiling a 22 year old man with homemade lunches. Yes, the truth is I am very much a woman that is wrapped around my child's finger and also very boring!
So, while I started the 17 million steps to make this very famous lady's recipe I started to vent- "This better be the best beef bourguignon I have ever had!"

There are more steps to this 'what should be simple french dish, than a fancy square dance!
(If you know anything about square dances! Which i don't.)

Having said that-- and with a few moderation's to Julia Child's famous dish---- sorry but some of the steps seemed rather out of date-- and also I was not about to get rid of any of the vegetables I used to flavour the broth- so I simply ran them through the food processor with the thought that 150 years ago when this recipe was first created and almost 40 years when Julia got ahold of it- food processors where not common-- and had they been she would not of wasted one spec of the flavouring either! She would of whipped it up and added it back to the broth like I did--- I am sure of it!

At any rate- it is superb! The best I have ever eaten-- and I don't often say that about my own cooking! So, Julia and I shall finally become 'friends'---- I am not all that scared of her and her cookbook anymore!

Here is her recipe with my minor adjustments and comments added


1 6 ounce piece chunk bacon I used regular sliced bacon
31/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied Not enough red wine in my house- so I used two cups red and one cup white
2 cups beef stock
1 tablespoon tomato paste ZERO on the tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme Had no thyme- used Orgeno
1 bay leaf, crumbled
20 small white onions no little onions- used one large white
31/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) no herb bouquet
1 pound fresh mushrooms, quartered HATE mushrooms- so zilch

Instructions


Preheat oven to 450 degrees.
2
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Was not sure why this step so deleted it--- I simply slowly cooked the cut bacon so as not to burn the bacon or the fat! The very valuable bacon fat must be kept mild mannered! !
3
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
4
Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

I did not throw out any of the very flavourable fat-- I also did not use any olive oil in this step- just slowly cooked the bacon to release as much of the bacon fat as possible ( bought cheap bacon on purpose for this recipe)
5
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust). Remove casserole and turn oven down to 325 degrees.
6
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste,- no to the tomato paste--- I put the onions in during this step garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
7
While the beef is cooking, prepare the onions and mushrooms (again I did not do this). Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
8(Again did not follow this step)
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
9 (did not follow this step either).... what foolish girl messes with Julia Child?
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Remove casserole from oven-- seperate meat from onions,carrots and bacon--- put onions, carrots and bacon in food processer with a touch of the sauce- run until smooth and add back to sauce to thicken. Add flour or broth to adjust sauce if needed. Add meat back to sauce and heat.
10
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Spoon sauce and meat onto egg noodles, add sour cream to palate--- YUMMYYY- OMG ! This is truly worth the time and effort!

Even though I cannot follow instructions or do as I am told- I must agree this recipe- even with my adjustments-- -who adjusts Julia Child's recipes????--- this is the best beef brouguignon I have ever had! I am now so embarrassed of the one I have been feeding my friends and family with pride all of these years!

kids are too funny- even when they are adults!

If you scroll back- you will find a pumpkin soup recipe. Well I made mine with less curry, ginger and red pepper than I like.... because my son does not like spicy food!

Then I had left-over soup - so being frugal--- I spiced the left-over soup up for my lunches!
I added a package of Minute Rice Pronto Long Grain and Wild Rice-- 4 pieces of vegetarian 'bacon' ( I used this because of the heavy smoky flavour this has- not because of any other reason- but you could use bacon if you prefer- but I like this product as it does have a very heavy smoky flavour- more than regular bacon has)-- then I added copious amounts of ginger, curry and red pepper flakes--- for my taste.

One morning my son accidentally grabbed a Tupperware container that had my soup instead of his spaghetti for his lunch.... later that day....

"Mom. What was that soup? It was amazing!" Yes those were his words!

So, I guess his taste buds have grown up abit and now he cannot wait for me to use some of the frozen pumpkin to make his new favorite soup!

This certainly is a money saver soup! Obviously a hit as well!

Restaurants---

Interesting concept here. I have often wondered what makes a restaurant terrific... then we think of the food, the decor, the ambiance......
Recently I had the opportunity to ponder this again.

Why is it that some restaurants just cannot 'get it right'? ...They have the money into the decor, the right location and the right price range (meaning not cheap)--but for some reason the place just does not seem to be able to deliver. The food is bland, the decor leaves you cold--- it just does not work....

It is heart!

The best restaurants have heart, not always the newest and fanciest decor- but they do have heart. You feel welcome when you enter the restaurant not like a distraction to other chores the hostess or waiter would rather be doing. The staff actually wants you there- and not just for the wallet-- they want to serve you- they want you to try -- and to enjoy their hospitality!
The food- it is also made with heart- the kitchen staff have a love and a passion for the food they send out- again -- you are not just a paycheque. The chef enjoys food, experiments with food and wants to entice others into his or her wickedly sinful world of food!

So, what makes a restaurant great is heart. Heart of the owners to be the leaders of their organization by passing on the passion and spirit to their employees- who in turn feel a sense of pride and ownership when it comes to the food they create and serve the guests!

There are a few terrific restaurants in Edmonton that have- for me anyways always had 'heart' in the food they serve--- and I may miss a few so please forgive me-- and/or remind me with a post.....

Normands-- been a fan for years. Normand, the owner, always makes everyone feel like the purpose of his day was to meet with you and welcome you to his restaurant--- treats his veggies like stars not just a simple side-show!

Cafe de Ville-- The wait staff here and the kitchen staff show their love all the time of their product--- and of course the pastry chef----- OMG--- yes siree she loves what she does! Pride is evident with the delicious pastries here- you must save room for-- at the very least feast your eyes on the dessert platter!

Red Ox Inn-- I admit - I personally have not had the privilege of dining here for a few years- but I hear from very good secret sources the service the food and the heart are all pumping here! Years ago was my favorite place- small, intimate, tucked away with organic food-- oh yes--- I must get out there!

Hotel MacDonald-- I know- it is fancy-- but it still has heart. Enjoying a martini in the lounge- a glass of wine and dessert on the patio in the summer, a fancy four course meal in the Harvest room-- the staff here has heart! Fancy, elegant, fun, great food---- terrific historic decor, yes the Hotel MacDonald still has it- and still delivers the best to Edmontonians!

Culina's--- YUMMY! Simple, tasty, complex, interesting, perfectly prepared in a homey, naturally comfy, yet simply elegant old world way--! Yes, one must visit! Terrific!!!!! Much heart here!

Chop - on the west-end- while I agree they are more of a 'mainstream' chain type shop- They do have heart. I always eat in the lounge- and the ladies love what they do, the 'steak sandwish' is yummy and the staff do make you enjoy your time there! Honestly, there are not many resturants on the west-end of Edmonton that I would recommend or say have a huge spirit of heart! So, if someone has a terrific little spot on the west-end please let me know so I can go and scout it out!

I do have more to add--- and they shall be forth-coming as I go through my little book!
Should you know of any little hidden gems that have heart-please do not be shy in letting us know about them. I love getting out and trying new places! I must admit though we are trying to be a 'nice' place so this is not a good food critic place- we will only post the places we go to that are good-- so you can take that anyway you like- if it is not posted it maybe we just have not been there!

Ah yes- to add.......

I hate to say this, as I abhor chain anything- but

Earls --- This chain has been able to create the image of heart. The food is always consistent, the staff always happy to see you, consistently young and fresh and willing to to 'sell you' on their product. I know it sounds horrid- but if you want the same dish you had in Vancouver at an Earls- you will get the exact same dish at a place in Edmonton. This is the secret to McDonald's-- the same..... the same cute little girl, or young man serving you with a smile... at the very least you do know when you pull up what you will get--- and it did make the second generation of Fullers very wealthy after they decided the 24 hour pancake houses were just not pulling in the dough!

more to be added--- please email or comment on any you might like to add!