"What I find charming are the girls who shop the thrift stores and wear hats from the 60's, let's say, and they wear them with today's fashions."
That has always been my goal. To draw inspiration from the past and make a hat that looks current today. I like hats from all eras, I have even begun to appreciate the 50's. Particularly when they can be integrated into fashion today. The cloche style from the late 20's is a perfect example. It will make a jacket look retro, or like an experience I had today, it transformed one of my young customers. She was wearing a simple black sun-dress. With the hat she became a 1920's flapper.
I do like the big headbands from the 1950's. Especially covered in flowers. My inspration for Fall 2011.
The herb, sorrel, has been a new inspiration for me in the kitchen. My little herb patch is starting to do well and the sorrel plant is big enough to use the leaves in many new ways. I recently used it as part of the base for pizzas. That was yummy. And it is wonderful melted into rissotto.
Sorrel Rissotto
serves 2 people
2 tbs. butter
1 shallot, diced
1 cup Arborio rice, or try Lotus Foods Jade Rice
1/2 cup white wine
2 1/2 cups chicken stock, heated
1/4 cup sorrel leaves, cut into a chiffonade
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
squeeze of lemon
Melt the butter in a shallow straight sided sauce pan (about 4-5" high). Sauté the shallot until soft, add the rice and toast in the butter with the shallot. De-glaze with the white wine and stir. When the wine is absorbed, start adding the hot stock, a ladle at a time, stirring each time. When all the stock has been absorbed, add the sorrel and the cheese. Stir. Salt to taste, squeeze over lemon juice, cover and let sit for 15 minutes.
Serve the sorrel rissotto with a little more cheese, more lemon, a drizzle of olive oil and a green salad. One inspiration for a tasty risotto.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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