Mothers Day

stuffedartichoke.jpgI've been making stuffed artichokes with my mom since I was about 6 years old. When my hands were still too small to tackle the prickly, cactus-like leaves of the artichoke, I was in charge of making the stuffing. There was something indescribably satisfying about it: first I wet the stale Italian bread and squished in between my fingers, then I grated lots of cheese and added a slew of black olives (which, by the way, made lovely finger extensions). It gave "playing with your food" a whole new perspective.

When I got a bit older, I learned how to properly clean an artichoke (which is no easy task). Maybe that's why I appreciate them so much today.

Ironically, my mom never ate her stuffed artichokes. She always made them for my dad and me. After I moved away from Rhode Island, I didn't make artichokes for a long time. They'll never be as good as Mom's, I'd say. Then one spring day I asked my dad if Mom had made any stuffed artichokes lately. He lamented, "she doesn't like making them now that you're not home to have them." So strangely none of us was making or eating artichokes anymore.

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Domaine Carneros Chocolate Truffles

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Chocolate infused with Champagne - two great things that go great together.

 

Rare Wonders Talisman
from Lagos Fine Jewelry

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Not sure which talisman to choose for your loved one? Take the quiz to find out! Or shop the collection.
From: Haley Schultheis of Nonsense & Sensibility

mini by Everpurse

 

iPhoneWallet

A fashionable wallet clutch that’s also an iPhone charger? For the mom on the go, this will help her phone stay charged for 48 hours straight.

Oh yeah, we definitely want one of these.

Champagne Shine and Tan Leather Band

shinewatch
Let Mom Shine this Mother's Day with the ultimate in fashionable fitness.

 

Cashmere Throw

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Sumptuous softness and cozy warmth all year round.



Lola Velvet by Marc Jacobs

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As pretty a scent as the bottle it comes in.

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asparagusgremolataA spring brunch just wouldn’t be complete without asparagus. Along with our grilled strawberry-brie sandwiches and brown sugar and pepper glazed bacon, we enjoyed a side of blanched asparagus spears with a garnish of gremolata at our Bass Lake Brunch.

Served at room temperature, the blanched asparagus was cooked just enough to retain some crunch. Plunging the cooked asparagus into a bowl of ice water gives it a shock that stops the cooking and helps retain the bright green color.

Traditionally, gremolata is a mixture of chopped parsley, lemon zest and garlic, sometimes held together with a bit of olive oil. In Mediterranean cooking, it is often served with veal or lamb. My Bass Lake cooking friend mixed it up with some chopped olives. It would also be wonderful as a garnish for asparagus with chopped, toasted hazelnuts or toasted pine nuts added to the base of lemon, parsley and garlic. Leftover gremolata can be tossed into pasta, spooned over a bowl of soup, whisked into an omelet or stirred into rice.

Our hostess, who always has the perfect serving plate for any kind of food, had an asparagus plate and even asparagus tongs for serving.

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buckwheatcrepeOne of the most popular Parisian street foods are crêpes. You can buy them filled with just about any sweet filling, including fruit preserves and chocolate. But savory crêpes, also popular in France though much less known outside of the country, actually have a different name; they are called galettes. Thinner and larger than crêpes, they are made with buckwheat flour, a soft flour with an earthy flavor. The region of Brittany is very famous for its galettes, which can be filled with any number of savory fillings.

Eggs, thinly sliced meats, fish, cheese, and vegetable all make delicious fillings. My favorite, by far, is the combination of ham and eggs. Savory crêpes can be enjoyed for lunch or dinner, but they are especially nice for an elegant breakfast. With Mother's day this weekend, a breakfast of galettes would be a wonderful way to celebrate mom with some French flair. If you know how to make pancakes and fry eggs, making these breakfast bundles is not difficult at all.

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gigi2.jpg My mother’s name is Gladys, and the name just doesn’t fit her.

She’s felt that way all her life. So, years ago, she started coming up with new names and identities, as her inner spirit looked to break free from her outer Gladys.

The first time Gladys became someone else was at the start of her freshman year at the University of Illinois. She was among the ninety percent of the girls at school who were from Chicago, and Gladys wanted to establish herself as different and exotic. So she made up a story that her father worked for the diplomatic corps in India.

The response was phenomenal.

After passing herself off as an American living in Bombay, her phone was ringing off the hook. All the guys wanted to go out with her. Everyone wanted to get to know the girl from Bombay.

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