is a champagne carryall – the Louis Vuitton iconic Noé bucket bag which has just been re-released in various shades of leather and monogram canvas.
from images – more bags for more bottles, some cash & a lipstick.
In 1932, a Champagne vintner commissioned Louis Vuitton to design a carryall for his precious wares and voilà – the original Noé bag was born. The result – a simple leather bucket bag that safely and stylishly housed five bottles of champagne – four upright and a fifth place upside down in the middle. Now I know why I always loved this bag!
The bag came to represent the free-spirited, effervescent lifestyle of liberated women.
Now, 81 years later, and available starting this month you can find the pint size version – the Noé BB, more suited to the bare essentials – and room enough for a Veuve Clicquot mini or Sofia Coppola blanc de blanc, possibly both.
This recipeis so simple yet so incredible. I ended up freezing the butter I did not end up using for next time – you can adjust the quantity. If you can’t find halibut then use another type of solid white fish similar to halibut which is light and mild with a slightly sweet flavour. Serves 4.
4 halibut fillets
1 tsp kosher salt
8 Tbsp. unsalted butter, softened
2 Tbsp. fresh cilantro, chopped
2 Tbsp. sweet chile sauce (I use Thai)
1 Tbsp. fresh limejuice
zest from 1 lime
Set the oven temperature to 375
In a small food processor combine butter, sweet chilli sauce, cilantro, lime juice and lime zest. Set aside.
Season the halibuts with salt.
Place on a baking sheet (like Pyrex) and bake until done – approx. 15 minutes or until fish is opaque and starts to flake. You can also grill this.
Remove the halibut from the oven (or grill) and serve with the clilanto-sweet chilli-lime butter generously dolloped over top. It will melt in to form a rich flavorful sauce. Serve with sides like rice and asparagus or green beans. In Photo: Quinoa cooked with black beans, shallots & red pepper and Asparagus drizzled with vinaigrette of olive, white truffle oil & champagne vinegar (from last week’s recipe).
A perfect wine pairing – crisp Chardonnay.
Halibut is in season normally from April to November. It’s a great source of protein and vitamin B3. It is also high in omega-3 fatty acids. It lends itself easily to different sauces.
How to know if fish is fresh:
1)Look them in the eye if you can. Clear, bright eyes are signs of the freshest fish; the eyes of a less fresh fish will be dull of greying.
2)If the fish still has its skin on it, check it for shine and brightness. A fresh fish should look metallic and clean. Dull or discolored scales could be a sign of a less fresh one.
3)It should not smell fishy. An overwhelmingly strong smell is a sign that the fish is past its prime.
4)If the fish is in fillets, press your finger gently against the flesh. The indentation should disappear quickly as the fish springs back into form. A lasting indentation could mean the fish is no longer good.
5)The flesh of the fish should be moist and not spongy. Fish that is yellowing or discolored is past its best before date.
“My one regret in life is that I am not someone else” – Woody Allen.
New York Stories: I was always a big fan of Woody Allen. Once I had the pleasure of meeting Woody at Michael’s Pub – the place where he’s known to play clarinet in a dixieland jazz band most Monday nights (over many years, even missing an Academy Award Nomination to be there). My friend and I made dinner reservations with seating infront of the stage and we happened to walk in at the same time as Woody so we chatted for a while at the bar but we could tell that he was very serious about getting started. And, as suspected he’s also a very talented musician who tends not to look at the audience. So aside from the adopted daughter marriage I have nothing but great respect for the comedic brilliance his neurosis brings to film making. Here are a few quotes narrowed down from many – Enjoy:
I am not afraid of death, I just don’t want to be there when it happens.
Sex without love is a meaningless experience, but as far as meaningless experiences go its pretty damn good.
I believe there is something out there watching us. Unfortunately, it’s the government.
If only God would give me some clear sign! Like making a large deposit in my name at a Swiss bank.
I’m astounded by people who want to ‘know’ the universe when it’s hard enough to find your way around Chinatown.
It seemed the world was divided into good and bad people. The good ones slept better while the bad ones seemed to enjoy the waking hours much more.
“The difference between sex and love is that sex relieves tension and love causes it.”
“In my next life I want to live my life backwards. You start out dead and get that out of the way. Then you wake up in an old people’s home feeling better every day. You get kicked out for being too healthy, go collect your pension, and then when you start work, you get a gold watch and a party on your first day. You work for 40 years until you’re young enough to enjoy your retirement. You party, drink alcohol, and are generally promiscuous, then you are ready for high school. You then go to primary school, you become a kid, you play. You have no responsibilities, you become a baby until you are born. And then you spend your last 9 months floating in luxurious spa-like conditions with central heating and room service on tap, larger quarters every day and then Voila! You finish off as an orgasm!” ― Woody Allen
Do you have a favorite Woody Allen movie? My Five Favorite Woody Allen Movies – ones that made me die laughing, all genius with perfect casting in all: 1) Annie Hall 2) Manhattan 3) Bullets Over Broadway 4) Mighty Aphrodite 5) Vicky Christina Barcelona 6) Blue Jasmine (okay, make that six).
Chronic diseases are on the rise and so many people we know are suffering from something, getting tests done and taking over-the-counter or prescription medications. My gut feeling says THIS IS NOT NORMAL!
MOST PEOPLE today have some degree of gut damage which is a serious problem because both health and disease start in the gut. What’s happening?
When our gut is damaged, it becomes more challenging to lose weight, digest food properlyand maintain stable moods and energy levels. Gut damage also makes us more vulnerable in the long run to chronic disease. It is through gut repair that we can address the root of our health problems and avoid disease in the future. Now there’s a new book that addresses these problems:
In Clean Gut, Alejandro Junger, M.D, New York Times bestselling author of Cleanand creator of the world-famous Clean Program, delivers a complete toolkit for reversing disease and sustaining life-long health. He explains why understanding the gut is one of the missing factor in thinking about our health.
All of today’s most-diagnosed ailments can be traced back to an injured and irritated gut. The gut is an intricate and powerful system, naturally designed to protect and heal the body every moment of every day And yet for far too many of us, this remarkable system is in disrepair, which leads to all kinds of health problems—from extra pounds, aches and pains, allergies, mood swings, and lack of libido, to heart disease, cancer, autoimmune disorders, insomnia, and depression.
But we no longer have to be sick to get healthy. In this groundbreaking program, Alejandro Junger, M.D. explains how instead of treating the symptoms as they arise, we can preemptively attack disease before it takes root in the gut.
No matter your current state of health, you will benefit from this program: Clean Gut will help you put an end to everyday ailments, reverse chronic disease, and achieve true, long-lasting health.
Book available on Amazon.com & Harper Collins
Also, Don’t miss listening to “Transforming Health” with host Brad King for the most evocative and informative up-to-the-minute interviews with leading health professionals – Live every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America.
Woody Allen quoting Groucho Marx – “I’d never join a club that would allow a person like me to become a member.”
I’ve been curious about belonging to some club other than the gym I go to. While I do enjoy reading, book clubs can be boring and members not always on the same page. I need something a bit more exciting. It would be nice to belong to a golf or tennis club – or better still, a yacht club but I’d end up using the privileges for the bar or restaurant because I’m not so good at either golf or tennis. I do really enjoy sitting on a sailboat drinking wine sailing.
Anyway I found something I excel at – wine tasting, wine drinking and wine sourcing (for drinking purposes). So I joined a wine club. Every month starting mid-May I’ll be getting 3 (starting out small) exceptional bottles from Marquis wine club delivered to my front door. All of which are not easily found elsewhere in the BC marketplace and many of the selections are brought in just for the club, and thus are not available anywhere else. Talk about customer service and aiming to please: they claim to deliver great value wines that are delicious and technically superior to many wines available in the marketplace. They guarantee all of their wines, meaning if you really don’t like one, or if it’s flawed in some way, you can let them know and they’ll send you another bottle. What’s not to like?
Then I plan to do wine/food pairings based on the particular bottles received – looking forward to that. Most people plan their meal and then choose the wine to go along but this time it will be WINE FIRST. I love the element of surprise….(of course providing it’s a good surprise). I’ll update you later with results. Until then….cheers!
Have you ever been part of a wine club? If so tell me how you enjoyed the choices? Did they deliver?
Spring ahead with a fun and flattering pair of workout capris from Margarita Active Wear. Color and prints are back in a big way and these are great for running, yoga, the gym or any active wear. Durable Quality, Details and Comfort with a cute daisy logo. This product is made in Israel with a Brazilian style cut for added flair. Once you try on a pair you’ll be hooked.
No small feat to chic. I didn’t say it would be easy. This goes to prove the best body and the best wardrobe is unattainableJ’Adore DIOR
I love books, I love coffee, I love tables, I love style, I love books about style on coffee tables while drinking a cup.
Faking French can be done…with lotsof a little help & a cigarette.Gotta love the Nerve!Well at least I can read. How will I manage to pull off this look with a Sheltie who walks with his nose to the ground? Muses learn to develop style. They are INspirations after all. Think Kate Moss.
RECIPE below. Truffles are a type of subterranean (it sounds alien like) mushroom. Truffles are difficult to find and very expensive as a result! Therefore the oil seems like a less expensive option. I prefer white because it’s not as strong as the black version.
I like this from Alba -approx. $25.00
Truffle oil is a finishing oil not a cooking oil. Truffle oil is created when truffles are soaked (infused) in olive oil & used to enhance foods by adding it after preparation. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil. You can buy a truffle oil for as little as $12 but the best ones will run you a bit more. Prices vary.
Things I’ve grown to love about truffle oil:
First off that it reminds me of something else I really love – truffles (I mean the chocolate variety especially laden with alcohol). I love the word truffle – it sounds fluffy.
A little goes a LONG way. One bottle will last months.
How putting a little on your veggie sandwich or eggs brings on a whole new flavor.
How topping your pasta with the oil makes it just perfect.
How topping your grilled steak with it makes it “just what the doctor ordered” (minus the fat).
How topping your pork chop or roast makes it ideal as you can then use less mushrooms which are wonderful with pork. I think you get the picture!
The ingredients to make the truffle oils are cold-pressed and not chemically treated. This means smaller batches of truffle oils are made, and the oils are rarely processed by heat.
I have one tiny dislike about them – the fact that they use pigs to sniff them out – it sounds dirty.A hunter will use a staff to force the pig to back off, once the pig has located a truffle. Can you imagine doing all that work and not getting a piece of the action?They use dogs too because dogs apparently love truffles. I think they should reward the animal used with at least one truffle treat – I would give them more before saying “that’s enough now, we need to make oil.”
Cost: White truffles cost from about $1000 to over $2000 a pound, and black truffles cost from $300 to over $600 a pound. This is approximately what the better eateries have to pay to get them. Don’t expect to be seeing them in the produce department of your neighborhood grocery store anytime soon…or ever.
Truffle Trivia: Let the dogs do the trick. In Italy, truffle dogs are trained in several steps. First, the dog is taught to retrieve a rubber ball. Next, a small bit of smelly Gorgonzola cheese is substituted for the rubber ball. After the dog has learned to retrieve the cheese, the cheese is hidden, forcing the dog to sniff it out for a reward of food. Finally, a small truffle is substituted for the cheese. The dog is trained to fetch, then dig up the truffle.
What about you? How do you use truffle oil? Do you prefer black or white?
Asparagus with White Truffle Oil Vinaigrette
Ingredients:
2 pounds asparagus
For the White Truffle Oil Vinaigrette:
2 Tablespoons White Truffle Oil
1.5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Champagne Vinegar
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon (preferably Fleur de Sel or Maldon) Organic Sea Salt
Ground Black Pepper
Combine ingredients in a bowl and whisk. Gently steam asparagus until just cooked through. Plate and drizzle with the vinaigrette. Adjust salt and freshly ground pepper to taste. Serves 6-8.
Girl Who Would be KING on Life, Style and INSPIRATION. 
You must be logged in to post a comment.