"The monstrous reign of the cloche, dismissed by Vogue as 'alike as two million peas', was finished. What replaced it was a giddy parade of styles. Beginning around 1935, hats brandished spectacular trims, blinding colors, awe-inspiring or just plain silly shapes." -hats, a stylish history and collector's guide, by Jody Shields
The cloche shape was extremely popular all through the 1920's. It did project a particular image and I could see how women were ready for a change after a decade of small close fitting hats. The outlandish hats of the 1930's allowed women to explore new silhouettes and different hairstyles. No more as 'alike as two million peas' in a pod.
Two million peas. That is a lot of peas. I would bet that they eat at least two million peas a year in the England. I found a new appreciation of peas during my two recent visits to the U.K. We were at the counter of an outdoor cafe where all the fast cooking was being done and the cook kept serving up side after side of mushy peas. Since they seemed so popular I asked what she added to the peas. Compound butter and triple cream. She kind of laughed when she said it. They were delicious. My recipe is a tiny bit lighter, I use a dollop of creme fraiche instead of the triple cream.
Mushy Peas
8 oz. frozen peas
1 tbs. compound butter
1-2 tbs. creme fraiche
1-2 tbs. freshly grated Parmagiano-Reggiano
1/2 tsp. salt
compound butter; Mix 4 oz. softened butter with 1 tsp. finely chopped mint, 1 tsp. finely chopped parsley, 1 tsp. fresh thyme leaves, and 1 tsp. finely chopped chives. Roll into a 1 1/2" log in cling film and chill. Slice it as needed when cold.
Cook the peas in salted water for 3-5 minutes until tender and still very green. Drain and put into a small food processor. You can also mash them with a potato masher for a rougher texture. Add the compound butter, 1 tbs. each of the creme fraiche and cheese, and salt. Puree or mash together. Taste and add more creme fraiche or cheese if needed.
I still do like a cloche shaped hat, after all that experimenting with crazy shapes, it survives and is as reliable as mushy peas.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, June 30, 2011
Wednesday, June 29, 2011
A Red Pen and Forbidden Rice
"I used to carry a red pen with me when I went shopping. I would keep the sales tag on after I bought a hat, but mark the price down myself before I showed the new purchase to my husband. I was able to by more hats that way." -Anonymous quote from 1000 Hats
I never went to such lengths to fool my husband, but I admit to rounding down when relating a price. When I had my hat shop women would tell me all the time that they never told their husbands what they really paid. One woman said everything she bought cost $50.
Most of these women earned their own living but found that their monetary values were not the same as some men. So instead of the hat, handbag or pair of shoes becoming a forbidden purchase, they adjusted the price tag. It leads to a longer happier life.
As does eating forbidden rice. Forbidden rice is the black rice from China. Many years ago it was reserved for only the Emperors to eat because it was thought to enrich health and ensure longevity, making sure they would live long and healthy lives. It is high in antioxidants and rich in iron and other nutrients. It is also nutty and delicious, and a beautiful, dark purple color when cooked.
Forbidden Rice Pilaf
serves 4 people
1 shallot, diced
2 tbs. olive oil
1 lemon, zested, peeled and supremed
1 cup Lotus Foods forbidden rice
1 1/4 -1 1/2 cups water, or chicken stock
1/2 tsp. salt
2 tbs. chopped parsley
In a small saucepan with a lid, sauté the shallot until soft, add the lemon supremes and rice and stir together for a couple of minutes. Add enough water or chicken stock to cover the rice by 1". Cover with the lid and keep on a low simmer for 25-30 minutes until the rice is cooked. Turn off the heat, let stand covered for 15 minutes. When ready to serve, uncover, add the lemon zest and parsley and fluff with a fork.
Serve the forbidden rice pilaf with a perfectly cooked rib-eye steak and baked black beans.
Not forbidden anymore.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I never went to such lengths to fool my husband, but I admit to rounding down when relating a price. When I had my hat shop women would tell me all the time that they never told their husbands what they really paid. One woman said everything she bought cost $50.
Most of these women earned their own living but found that their monetary values were not the same as some men. So instead of the hat, handbag or pair of shoes becoming a forbidden purchase, they adjusted the price tag. It leads to a longer happier life.
As does eating forbidden rice. Forbidden rice is the black rice from China. Many years ago it was reserved for only the Emperors to eat because it was thought to enrich health and ensure longevity, making sure they would live long and healthy lives. It is high in antioxidants and rich in iron and other nutrients. It is also nutty and delicious, and a beautiful, dark purple color when cooked.
Forbidden Rice Pilaf
serves 4 people
1 shallot, diced
2 tbs. olive oil
1 lemon, zested, peeled and supremed
1 cup Lotus Foods forbidden rice
1 1/4 -1 1/2 cups water, or chicken stock
1/2 tsp. salt
2 tbs. chopped parsley
In a small saucepan with a lid, sauté the shallot until soft, add the lemon supremes and rice and stir together for a couple of minutes. Add enough water or chicken stock to cover the rice by 1". Cover with the lid and keep on a low simmer for 25-30 minutes until the rice is cooked. Turn off the heat, let stand covered for 15 minutes. When ready to serve, uncover, add the lemon zest and parsley and fluff with a fork.
Serve the forbidden rice pilaf with a perfectly cooked rib-eye steak and baked black beans.
Not forbidden anymore.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, June 27, 2011
Lana Turner's Hat and a Ribeye Steak
"Remind me to be with you the next time you pick out a hat."
"Don't you like it?"
"No. Too much of it."
Clark Gable commenting again on Lana Turner's hat choice in the 1942 movie, "Somewhere I'll Find You. It was rather an odd hat, kind of out of proportion. In the 1940's they got into a pilgrim look, the hats with the tall cone shaped crowns. This one was like that and as Clark Gable said, "Too much of it."
The cut of a hat is everything. It has to fit the head properly, flatter a face and never be too much. A hat can be a magnet for attention but should stop short of getting all the attention.
My attention last night was gotten by a very nice cut of meat, the ribeye steak. About once a month my husband and I share one and it is the just the right amount of meat. This one was especially tender and went really well with Lotus Foods Forbidden Rice. I have a very reliable method for cooking a perfectly medium-rare ribeye steak. We do have to open all the windows doors and turn on a fan but it is worth the end result.
Ribeye Steak
1 12 oz. grass-fed ribeye steak
olive oil
1/2 cup wine
1 tbs. butter
Pat the steak dry and coat on both sides with a little olive oil. Let come to room temperature. Heat a cast iron skillet on high for 4 minutes. Lightly salt the steak, lay salt side down in the hot pan and cook for 5 minutes on the first side. Keep the heat on high. Salt the other side and turn, cook for 4 more minutes. Remove to a board to rest, cover with foil.
Reduce the heat to medium-high, pour in the wine to deglaze the pan. Let the sauce reduce stirring a little. Add any of the meat juices from the resting steak. When the sauce thickens and is reduced to a couple of tablespoons turn off the heat and swirl in the butter. Slice the steak across the grain and pour over the sauce.
The perfect amount of ribeye steak. Not too much of it.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Don't you like it?"
"No. Too much of it."
Clark Gable commenting again on Lana Turner's hat choice in the 1942 movie, "Somewhere I'll Find You. It was rather an odd hat, kind of out of proportion. In the 1940's they got into a pilgrim look, the hats with the tall cone shaped crowns. This one was like that and as Clark Gable said, "Too much of it."
The cut of a hat is everything. It has to fit the head properly, flatter a face and never be too much. A hat can be a magnet for attention but should stop short of getting all the attention.
My attention last night was gotten by a very nice cut of meat, the ribeye steak. About once a month my husband and I share one and it is the just the right amount of meat. This one was especially tender and went really well with Lotus Foods Forbidden Rice. I have a very reliable method for cooking a perfectly medium-rare ribeye steak. We do have to open all the windows doors and turn on a fan but it is worth the end result.
Ribeye Steak
1 12 oz. grass-fed ribeye steak
olive oil
1/2 cup wine
1 tbs. butter
Pat the steak dry and coat on both sides with a little olive oil. Let come to room temperature. Heat a cast iron skillet on high for 4 minutes. Lightly salt the steak, lay salt side down in the hot pan and cook for 5 minutes on the first side. Keep the heat on high. Salt the other side and turn, cook for 4 more minutes. Remove to a board to rest, cover with foil.
Reduce the heat to medium-high, pour in the wine to deglaze the pan. Let the sauce reduce stirring a little. Add any of the meat juices from the resting steak. When the sauce thickens and is reduced to a couple of tablespoons turn off the heat and swirl in the butter. Slice the steak across the grain and pour over the sauce.
The perfect amount of ribeye steak. Not too much of it.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, June 24, 2011
Clark Gable and Leftovers
"You must be 25 and fair in the face. You have to be to wear this hat."
Clark Gable was talking to the beautiful Lana Turner in the 1942 movie, "Somewhere I'll Find You". He hadn't seen her yet. He was looking through her wardrobe while he was waiting for her to come out of the bathroom. He realized he was right about 25 and fair of face when he first saw her.
Throughout the movie he was not very complimentary about her hats. At one point he told her she was a girl "with a mistaken daring in hats".
The story was about two brothers who were war correspondents in love with the same girl. Of course Clark Gable steals her affection from his brother but when he doesn't want to alienate his brother forever he dismisses her like yesterday's leftovers.
Leftovers. Wait a minute, they can usually be turned into a really good lunch. Especially if they are succulent slices of stuffed pork loin roast. Perfect for stir-fry.
Leftovers
serves 2 people
2-2" slices leftover stuffed pork loin roast
3 tbs. grape seed oil
1 baby leek, sliced thin
1 bell pepper, sliced thin
1 tbs. oyster sauce
2 tbs. fish sauce
juice of one lime
2 packages mung bean noodles, soaked in hot water for 20 minutes
2 tbs. chopped cilantro
1/2 tsp. kosher salt
Slice the pork roast pieces with the stuffing into 1/4" slices. Set aside. Heat the grape seed oil in a wok. Stir-fry the fennel for a couple of minutes, add the bell pepper and stir-fry until the pepper is tender, about 4-5 minutes. Add the pork and stir-fry until the pork is heated through. Add the oyster sauce, fish sauce and lime juice. Stir until everything is coated with the sauce. Add the noodles with a little of the soaking water. I just fish them out of the water and don't drain them. Stir until the noodles soak up the sauce. Turn of the heat and mix in the chopped cilantro and salt.
Leftovers, delicious...and in the end Clark Gable got the girl.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Clark Gable was talking to the beautiful Lana Turner in the 1942 movie, "Somewhere I'll Find You". He hadn't seen her yet. He was looking through her wardrobe while he was waiting for her to come out of the bathroom. He realized he was right about 25 and fair of face when he first saw her.
Throughout the movie he was not very complimentary about her hats. At one point he told her she was a girl "with a mistaken daring in hats".
The story was about two brothers who were war correspondents in love with the same girl. Of course Clark Gable steals her affection from his brother but when he doesn't want to alienate his brother forever he dismisses her like yesterday's leftovers.
Leftovers. Wait a minute, they can usually be turned into a really good lunch. Especially if they are succulent slices of stuffed pork loin roast. Perfect for stir-fry.
Leftovers
serves 2 people
2-2" slices leftover stuffed pork loin roast
3 tbs. grape seed oil
1 baby leek, sliced thin
1 bell pepper, sliced thin
1 tbs. oyster sauce
2 tbs. fish sauce
juice of one lime
2 packages mung bean noodles, soaked in hot water for 20 minutes
2 tbs. chopped cilantro
1/2 tsp. kosher salt
Slice the pork roast pieces with the stuffing into 1/4" slices. Set aside. Heat the grape seed oil in a wok. Stir-fry the fennel for a couple of minutes, add the bell pepper and stir-fry until the pepper is tender, about 4-5 minutes. Add the pork and stir-fry until the pork is heated through. Add the oyster sauce, fish sauce and lime juice. Stir until everything is coated with the sauce. Add the noodles with a little of the soaking water. I just fish them out of the water and don't drain them. Stir until the noodles soak up the sauce. Turn of the heat and mix in the chopped cilantro and salt.
Leftovers, delicious...and in the end Clark Gable got the girl.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, June 23, 2011
Sunday Best and Stuffed Pork Loin Roast
"For churchgoing women, Sunday is an event and they greet it in style. So the fancier the hat, the better." -Patricia Underwood, hat designer, 2003
The Church Ladies. It was always fun to make hats for the ladies who went to church on Sundays. I had one customer who decided she wanted to be different and wear all little hats to church. Everyone else was wearing big portrait style hats. So one by one she would bring in an outfit and I would fashion a small matching hat. I loved that each outfit had its own hat. So often I was trying to help someone make one hat go with everything.
The fancier the better. Feathers, sequins, veiling and COLOR! I have to admit I was inspired by these women to go over the top. My usual inclination is to make attractive serviceable hats. But sometimes you have to go all out.
Sunday is a good day for fancy hats and a special dinner. A butterflied, stuffed and rolled pork loin roast is a delicious and elegant presentation. Serve it with some caramelized baby carrots, a potato galette and a butter lettuce salad with creme fraiche dressing.
Stuffed Pork Loin Roast
serves 6-8 people
3-4 lb. boneless pork loin roast, butterflied, with 1/4" of fat left on
3 slices bacon, diced
2 shallots, finely diced
2 bunches fresh spinach, washed and chopped or 1-16 oz. package frozen spinach, thawed and drained
1/2 cup gluten-free breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
3 tbs. butter
2 tbs. olive oil
2-3 bunches baby carrots, depending on size, cut lengthwise into halves or quarters
1 cup white wine
1/4 cup plum preserves
Open up the pork roast and lay flat. Cover with cling film and pound it to about 1" thick. Cut 5 lengths of kitchen twine for tying after stuffing. Set aside while you prepare the stuffing.
In a heavy bottomed pan, sauté the bacon in a little olive oil. When the bits are crispy, remove to kitchen paper to drain. Cook the shallots in the bacon fat until softened, add the spinach and cook 10-15 minutes until the spinach is tender. Remove to a mixing bowl to cool. When cooled to room temperature, add the bacon bits, bread crumbs, cheese, salt, and nutmeg. Mix together and spread evenly on the pork roast, leaving a 1" border all around. Roll the roast back up and tie with the twine.
Pre-heat the oven to 350 degrees.
Melt the butter and olive oil in a roasting pan just big enough to fit the roast. Brown the roast on all sides. Lay fat side up and seam side down in the pan. Strew the carrots on either side of the roast and toss in the fat in the pan. Put the roast in the hot oven. Total cooking time will be 1-1 1/4 hours, basting every 15 minutes with the juices in the pan and stirring the carrots. The drippings will get darker and darker as the carrots caramelize and the roast browns. Remove the carrots after 45 minutes, drizzle them with a tiny bit of balsamic vinegar. Check the temperature of the meat after 1 hour. It is done when it reads 155-160 degrees. When done, take it out of the pan and cover tightly with foil.
To make the sauce, put the pan on the stove-top on medium-high, de-glaze the pan with the wine and scrape the bits off the bottom of the pan. Cook until the wine reduces and the sauce starts to thicken. Stir in the plum preserves and continue to cook until they melt into the sauce.
Remove the twine ties from the roast. Slice the roast in 2" slices exposing the beautiful spiraled stuffing. Arrange the slices on a platter and pour over 1/2 the sauce. Garnish with the caramelized carrots. Serve the rest of the sauce on the side.
This stuffed pork loin roast is a delicious and elegant presentation. Special enough for Sunday and a Sunday hat!
To see the latest collection of Zazu & Violets' hats, including Sunday best, please visit our on-line Etsy shop.
The Church Ladies. It was always fun to make hats for the ladies who went to church on Sundays. I had one customer who decided she wanted to be different and wear all little hats to church. Everyone else was wearing big portrait style hats. So one by one she would bring in an outfit and I would fashion a small matching hat. I loved that each outfit had its own hat. So often I was trying to help someone make one hat go with everything.
The fancier the better. Feathers, sequins, veiling and COLOR! I have to admit I was inspired by these women to go over the top. My usual inclination is to make attractive serviceable hats. But sometimes you have to go all out.
Sunday is a good day for fancy hats and a special dinner. A butterflied, stuffed and rolled pork loin roast is a delicious and elegant presentation. Serve it with some caramelized baby carrots, a potato galette and a butter lettuce salad with creme fraiche dressing.
Stuffed Pork Loin Roast
serves 6-8 people
3-4 lb. boneless pork loin roast, butterflied, with 1/4" of fat left on
3 slices bacon, diced
2 shallots, finely diced
2 bunches fresh spinach, washed and chopped or 1-16 oz. package frozen spinach, thawed and drained
1/2 cup gluten-free breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
3 tbs. butter
2 tbs. olive oil
2-3 bunches baby carrots, depending on size, cut lengthwise into halves or quarters
1 cup white wine
1/4 cup plum preserves
Open up the pork roast and lay flat. Cover with cling film and pound it to about 1" thick. Cut 5 lengths of kitchen twine for tying after stuffing. Set aside while you prepare the stuffing.
In a heavy bottomed pan, sauté the bacon in a little olive oil. When the bits are crispy, remove to kitchen paper to drain. Cook the shallots in the bacon fat until softened, add the spinach and cook 10-15 minutes until the spinach is tender. Remove to a mixing bowl to cool. When cooled to room temperature, add the bacon bits, bread crumbs, cheese, salt, and nutmeg. Mix together and spread evenly on the pork roast, leaving a 1" border all around. Roll the roast back up and tie with the twine.
Pre-heat the oven to 350 degrees.
Melt the butter and olive oil in a roasting pan just big enough to fit the roast. Brown the roast on all sides. Lay fat side up and seam side down in the pan. Strew the carrots on either side of the roast and toss in the fat in the pan. Put the roast in the hot oven. Total cooking time will be 1-1 1/4 hours, basting every 15 minutes with the juices in the pan and stirring the carrots. The drippings will get darker and darker as the carrots caramelize and the roast browns. Remove the carrots after 45 minutes, drizzle them with a tiny bit of balsamic vinegar. Check the temperature of the meat after 1 hour. It is done when it reads 155-160 degrees. When done, take it out of the pan and cover tightly with foil.
To make the sauce, put the pan on the stove-top on medium-high, de-glaze the pan with the wine and scrape the bits off the bottom of the pan. Cook until the wine reduces and the sauce starts to thicken. Stir in the plum preserves and continue to cook until they melt into the sauce.
Remove the twine ties from the roast. Slice the roast in 2" slices exposing the beautiful spiraled stuffing. Arrange the slices on a platter and pour over 1/2 the sauce. Garnish with the caramelized carrots. Serve the rest of the sauce on the side.
This stuffed pork loin roast is a delicious and elegant presentation. Special enough for Sunday and a Sunday hat!
To see the latest collection of Zazu & Violets' hats, including Sunday best, please visit our on-line Etsy shop.
Wednesday, June 22, 2011
Victoriana and A Smoked Salmon Plate
"I remember buying and selling the most beautiful old tin hat box. It was lined inside with red velvet and contained a lovely beaver felt hat, positioned on a bunny. It came complete with a brush, stored in the lid, which even had a place for hatpins. I would never break something like this up and sold it complete to a collector." -Susie, antique shop owner, quote from 1000 Hats, by Norma Shephard.
A beaver fur felt hat was a cherished item and was cared for and stored accordingly. It was a sign of affluence in Victorian times. The fur felt was always brushed smooth after wearing and before placing it in its custom made box. The fact that this hat and box have survived, shows how a good hat will last many lifetimes if treated with care and stored properly.
I don't know what the bunny reference is about. Maybe it was a term used to describe the stand in the hatbox to hold the hat. Anyone know?
One thing I do know, there are three things that should also always stay together like the hat, brush and box. Smoked salmon, potatoes and horseradish cream. I have had this combination prepared different ways, always good. We had this smoked salmon plate for dinner recently. The potatoes are prepared like a potato salad and piled onto the smoked salmon, then drizzled with the cream.
Smoked Salmon plate
serves 4 people
4 oz. smoked salmon slices
1/2 lb. fingerling or creamer potatoes
2 tbs. olive oil
1 tbs. tarragon vinegar
juice of 1/2 lemon
2 tbs. capers
1 tsp. chopped dill
sea salt
horseradish cream; 1/4 cup creme fraiche mixed with juice of 1/2 a lemon, 1 tbs. freshly grated horseradish, and 1 tsp. sea salt
Arrange the smoked salmon slices on a platter in waves around the plate.
Boil the potatoes in salted water for about 10 minutes until tender when pierced with the tip of a knife. Drain, return to the pot and cover with a clean kitchen towel. Let stand 5 minutes then turn out onto a board to cool. When you can handle the potatoes, peel them and put into a mixing bowl. Leave the creamers whole, cut the fingerlings into 1" coins. Dress the potatoes while still warm with the olive oil, vinegar, lemon juice and capers. When completely cooled, mix in the dill and season with sea salt. Pile the potatoes in the center of the platter of salmon.
Drizzle the salmon with a little of the horseradish cream and serve a small bowl of the cream on the side for horseradish lovers like me. Sprinkle over a few more picked dill fronds for garnish.
My favorite spot where I have enjoyed this smoked salmon plate was at an outdoor, sea-side cafe on the south coast of England in a little Victorian village called Swanage. Every time I have it now I am transported to that spot. During Victorian times I am sure you would have spotted a beaver felt hat. And of course we were having Scottish smoked salmon.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
A beaver fur felt hat was a cherished item and was cared for and stored accordingly. It was a sign of affluence in Victorian times. The fur felt was always brushed smooth after wearing and before placing it in its custom made box. The fact that this hat and box have survived, shows how a good hat will last many lifetimes if treated with care and stored properly.
I don't know what the bunny reference is about. Maybe it was a term used to describe the stand in the hatbox to hold the hat. Anyone know?
One thing I do know, there are three things that should also always stay together like the hat, brush and box. Smoked salmon, potatoes and horseradish cream. I have had this combination prepared different ways, always good. We had this smoked salmon plate for dinner recently. The potatoes are prepared like a potato salad and piled onto the smoked salmon, then drizzled with the cream.
Smoked Salmon plate
serves 4 people
4 oz. smoked salmon slices
1/2 lb. fingerling or creamer potatoes
2 tbs. olive oil
1 tbs. tarragon vinegar
juice of 1/2 lemon
2 tbs. capers
1 tsp. chopped dill
sea salt
horseradish cream; 1/4 cup creme fraiche mixed with juice of 1/2 a lemon, 1 tbs. freshly grated horseradish, and 1 tsp. sea salt
Arrange the smoked salmon slices on a platter in waves around the plate.
Boil the potatoes in salted water for about 10 minutes until tender when pierced with the tip of a knife. Drain, return to the pot and cover with a clean kitchen towel. Let stand 5 minutes then turn out onto a board to cool. When you can handle the potatoes, peel them and put into a mixing bowl. Leave the creamers whole, cut the fingerlings into 1" coins. Dress the potatoes while still warm with the olive oil, vinegar, lemon juice and capers. When completely cooled, mix in the dill and season with sea salt. Pile the potatoes in the center of the platter of salmon.
Drizzle the salmon with a little of the horseradish cream and serve a small bowl of the cream on the side for horseradish lovers like me. Sprinkle over a few more picked dill fronds for garnish.
My favorite spot where I have enjoyed this smoked salmon plate was at an outdoor, sea-side cafe on the south coast of England in a little Victorian village called Swanage. Every time I have it now I am transported to that spot. During Victorian times I am sure you would have spotted a beaver felt hat. And of course we were having Scottish smoked salmon.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, June 21, 2011
Yoko Ono and Fruit Salad
"I think she's earned the right to wear as many hats as she wants." says Lazaro Hernandez of Proenza Schouler.
Yoko Ono is often identifiable by her dramatic millinery, of which she has a dizzying array. She is always wearing a hat literally and metaphorically. She is an artist, musician and icon. I cannot believe she is 78-years old. Have you seen her lately? She appears ageless. Her look these days is black and tailored, the variety in her wardrobe is in her hats.
Speaking of variety, it is the first day of summer and all I can think about is fruit salad. So many different summer fruits to choose from. My kids used to chant, "Fruit salad, yummy yummy", every time I made one. When I was a kid on those really hot summer days, my mother would do a buffet of fruits for dinner, served with cottage cheese. One of my favorite childhood meals.
It's funny, if I leave a pile of fruit on the counter a little will get eaten. If I stand there and cut it up into fruit salad it all disappears. For a party I like to put all different kinds of melon balls together with a little mint or basil. Or all the stone fruits. Mix them and let them macerate in their juices and a sprinkle of cane sugar.
Fruit salad is also tasty with a little Triple Sec drizzled over. Mix in a little lemon, lime or orange juice. The only thing I don't like in fruit salad are bananas. They always look and taste old. Best to eat them in the morning with yogurt.
Supreme a variety of citrus fruit and make an interesting salad to mix with sliced fennel. Or the all berry salad. You get the idea.
"Fruit Salad. Yummy, Yummy!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Yoko Ono is often identifiable by her dramatic millinery, of which she has a dizzying array. She is always wearing a hat literally and metaphorically. She is an artist, musician and icon. I cannot believe she is 78-years old. Have you seen her lately? She appears ageless. Her look these days is black and tailored, the variety in her wardrobe is in her hats.
Speaking of variety, it is the first day of summer and all I can think about is fruit salad. So many different summer fruits to choose from. My kids used to chant, "Fruit salad, yummy yummy", every time I made one. When I was a kid on those really hot summer days, my mother would do a buffet of fruits for dinner, served with cottage cheese. One of my favorite childhood meals.
It's funny, if I leave a pile of fruit on the counter a little will get eaten. If I stand there and cut it up into fruit salad it all disappears. For a party I like to put all different kinds of melon balls together with a little mint or basil. Or all the stone fruits. Mix them and let them macerate in their juices and a sprinkle of cane sugar.
Fruit salad is also tasty with a little Triple Sec drizzled over. Mix in a little lemon, lime or orange juice. The only thing I don't like in fruit salad are bananas. They always look and taste old. Best to eat them in the morning with yogurt.
Supreme a variety of citrus fruit and make an interesting salad to mix with sliced fennel. Or the all berry salad. You get the idea.
"Fruit Salad. Yummy, Yummy!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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