First off, I am no authority on collecting fine art but I admire beautiful paintings and would like expert advice on how to build a worthwhile collection. This means being true to my tastes while acquiring pieces that are of value.
Marc Chagall – I and the VillagePablo Picasso – Girl Before a Mirror
If you’re like most people, you know how to buy art on a piece-by-piece basis, but may not be all that accomplished at formulating a plan for making multiple acquisitions over the long haul, or in other words, building a collection. You can find art you like just about anywhere you look and in an incredible variety of subject matters, mediums and price ranges, but that can be confusing as well as intimidating. So how do you wade through it all and decide what direction to go in? How do you relate one purchase to the next? How do you organize or group your art together? How do you present it? And most importantly, how do you do all these things well? This is what collecting is all about; it’s the ultimate case of controlled purposeful buying.
Great collectors are often as well known and widely respected as the art they collect. Take the Rockefeller collection, the Phillips collection or the Chrysler collection, just to name a few. Collectors like these are famous because they demonstrate just as much talent in selecting and grouping their art as the artists show in creating it. Likewise, each work of art in a great collection commands premium attention as well as a premium price not only because it’s good, but also because of the company it keeps.
Andy Warhol – Ingrid Bergman
What makes a great collector great is his or her ability to separate out specific works of art from the millions of pieces already in existence and assemble them in such a way as to increase or advance our understanding of that art in particular or of the evolution of art in general. In any mature collection, the whole becomes greater than the sum of the parts, the collector comes to be accepted as a respected authority and in exceptional cases, goes on to set the standards, determine the trends and influence the future of collecting for everyone.
Regardless of how you view your collecting, whether serious or recreational, there are techniques that you can use to maximize not only the quality and value of your art, but also your own personal enjoyment, appreciation and understanding of that art. Step one is being true to your tastes.This means acknowledging that you like certain types of art regardless of what you think you’re supposed to like or what seems to be the current rage. All great collectors share this trait; that’s one thing makes their collections stand out. When personal preference is ignored in favor of the status quo, one collection begins to look just like the next. A few people dictate, the masses follow, everyone walks in lock-step, and the art you see from collection to collection becomes boring and repetitive.
Collectors who aren’t afraid to express themselves yield exactly the opposite results.
Source: artbusiness.com
A few quotes I really like:
“Art must be an expression of love or it is nothing” ~ Marc Chagall
“Art is literacy of the heart” ~ Elliot Eisner
“The aim of art is to represent not the outward appearance of things, but their inward significance” – Aristotle
It’s a new portable two-in-one stick that delivers a punch of color to lips and (depending on which shade you choose) can also be worn on cheeks.
comes with a sharpener
What it does: This chunky fool-proof pencil glides on effortlessly and delivers a creamy matte finish (my favourite) to punch up your look instantly. It has a blend of emollients & shea butter which creates a rich creamy texture that allows for smooth application and comfortable wear. The enclosed sharpener ensures a precision application.
I lusted after dusty pink.
Who is Bobbi Brown?
A celebrated makeup artist, she became makeup artist to the stars by introducing a palette of wearable natural hues–and along the way became a star herself, with her name on a global brand. Acquired in 1995 by The Estée Lauder Companies, it is now sold in 60 countries and territories at select retailers. Katie Holmes is the first-ever celebrity face of Bobbi Brown Cosmetics.
Available at Sephora & Holt Renfew Cost $26USD / $32CDN
“Fashions fade, style is eternal.” – Yves Saint Laurent. YSL was a wise man.
Trends come and go and come back again, many times to haunt us. Luckily, now more than ever, we have so many choices at our fingertips. The fashion gods can dictate and we can agree to either follow them, ignore them, or rebel against them entirely. Today there are no set rules! Except of course you should strive to not look like a complete & utter slob. We can be guided into a current “hot” style moment but if you love something then wear it regardless if it’s a trend fresh off the runway or not.
Digital prints at Mary Katrantzou, Manish Arora and Antonio Marras.
Trends will always be there, always influence and always evolve – that’s the great thing about fashion. Real style is about how you adapt current trends into your existing wardrobe. It’s fun to play. Let’s get started!
A look at what to expect for Fall/Winter 2014: Abstract Digital Pattern – Textured Prints – Ombré Effects – Mottled Pattern Plays – Beautiful Illustrative Designs – Re-Engineered Houndstooth Prints – Sixties Edge – Over Scaled Prints – Painterly Form – Scribbled and Sketched Intense Pattern Mixes – OverLaid Paint Strokes – Pottery Design -Nature & Bird Print References – Dark Muted Tones – High Contrast Prints – Colourful Florals – Animal Patterns – and more.
Bottega Veneta – Pre Fall 2014
The captivating digital prints and patterns adorning nearly every type of silhouette are here to stay. As they progress towards Fall/Winter 2014 they are bound to grow bolder and louder, but in doing so they will still manage to hold on to some gentleness.
Preen By Thornton Bregazzi – Pre Fall 2014
Where Dolce & Gabbana got their INSPIRATION for Runway Fall Winter 2014-15:
Majolica pottery is the most iconic way of decorating pottery in the Mediterranean. Originally a glaze which was imported by the Moors in the early Middle Ages, since then it has become an art of Southern Italy, in particular Sicily.
Majolica is one of the first exports of luxury items made in Italy, with these intricately glazed ceramics taking pride of place at courts of all of Europe in the Renaissance. It is said Queen Elizabeth I was a huge fan of the glazing and ordered many samples to be made for her in Italy during her reign.
Majolica has continued to attract art lovers, and today fashion lovers since its inception, and remains a thriving art in Sicily. The coloured tiles, pots and vases decorate homes, and even roads in the picturesque town of Sicily.
Yesterday’s post got me reminiscing about cooking with wine which is something I do all the time on occasion. Sometimes I even put it in the food (yeah, we’ve all heard that one before).
Visiting wine country (where ever there is a country with a wine growing region to be found) is a fun experience and you learn (or at least taste) something new every time. One of the wine regions I really like to visit in Canada (besides the Okanagan in British Columbia) is Niagara-on-the-Lake, Ontario. This recipe is from a cookbook bought at the Hillebrand Estates Winery which I made tons of tasty recipes from. It’s a guide to creating the perfect union between fine wine and superb food. Many people cook with the standby white for seafood and red for meat dishes but how many have tried sparkly?
Sparkling wine is wonderful to drink and this recipe is simple to prepare. The tiny bubbles add sophistication and a sense of celebration to any event. It is also a great ingredient in wine country cooking. The happy little bubbles work magic to transform sea scallops into the most delicate shellfish you will ever taste. This is Tony de Luca’s version of famous Mexican *ceviche.
Ingredients:
1/4 cup lime juice
1/4 cup olive oil
1/2 cup sparkling wine
1 Tbsp. coriander, finely chopped
1 tsp. lightly toasted mustard seeds
2 tsp. fresh ginger, finely grated
1 tsp. granulated sugar
pinch of cayennepepper
1 lb. (500g) fresh sea scallops
Add all the ingredients except the scallops to a large bowl and whisk to combine. Add the scallops and cover the bowl with plastic wrap. Refrigerate for 3 hours. Remove the scallops from the marinade. Discard the marinade and serve the scallops. Makes 6 servings. Enjoy!
Book Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions. The author displays wit and wisdom from years of international culinary experience. The ART of fine dining in the comfort of your home.
If you don’t know your Pinot Blanc from your Pinot Noir then you should definitely be ashamed of yourself and you probably flunked French.
You cannot become a wine expert overnight but you can find out how to get the most from your Merlot and a few other tips…because most of us (I said ‘most’) don’t know everything! However, SOMM of us have the answers for everything wine.
I watched a captivating documentary called SOMM that was about the taxing process and tireless attempts on how to pass the prestigious Master Sommelier exam, a test with one of the lowest pass rates in the world. Put it this way, it seems much easier to become a lawyer. This is a different BAR exam. Luckily the movie theatre I watched it in had a wine list.
Great Doc!
Between trying to remember ‘that one you had last time that you really liked’ (not to mention that one that you really didn’t), and not wanting to reveal your utter confusion over the different varieties of grape, region or age on offer, it’s little wonder so many of us just give up trying to choose a wine and opt either for the house or a fail-safe favourite. How very boring!
Here is advice from Jane Parkinson, resident wine expert on BBC1’s Saturday Kitchen, on how to appear sommelier- like and impress those at the dinner table:
Hold a wine glass by its stem (providing it has a stem of course). It prevents the wine from warming up too quickly by the heat of your hands.
Know your regions from your grapes. Chablis is chardonnay; Sancerre is sauvignon blanc; Soave is garganega (white Italian wine grape); Burgundy (red) is pinot noir; Rioja is tempranillo; Bordeaux (red) is cabernet sauvignon and merlot; Chianti is sangiovese.
Be brave about chilling red wine. Serving wine at room temperature was advice given pre-central heating, which means today’s reds are generally served too warm. I generally prefer my reds at room temperature and my whites cold, but the correct way to serve whites is not by being too-cold because you don’t get to experience the true essence.
Get to know the on-trend wine regions. These include Swartland in South Africa, the Etna region of Sicily, the Douro Valley in Portugal and, for sparkling wine, England.
An appetite-whetting Sherry is a great alternative to fizz as an aperitif. Fino and manzanilla are the two sherry styles that are zesty, fresh and always bone dry.
Avoid heavily tannic (chewy) red wine with spicy food because they clash. Instead choose wines that are unoaked and/or made with a low-tannin grape, like barbera from Italy.
If in doubt about what to order off a wine list, go for a versatile food-matching grape. Try pinot noir for red, sauvignon blanc for a lighter white or chardonnay for a richer white.
Screwcaps are less romantic than corks, but they’re not inferior or solely for cheaper wines. In fact, they’re perfect for aromatic and vibrant wines, white or red.
WEALTH without work
PLEASURE without conscience
SCIENCE without humanity
KNOWLEDGE without character
POLITICS without principle
COMMERCE without morality
WORSHIP without sacrifice.” ― Mahatma Gandhi
Probiotics are showing up in foods, beverages, and supplements. What exactly are they, do they work, and are they safe for us to be consuming?
A Gut Feeling
What are probiotics?
There are very few people who have not heard about the “new” health miracles called probiotics. Probiotics are organisms such as bacteria or yeast that are believed to improve health and prevent colds or fight a cold once you already have one. Is your body able to handle this on its own or do you need to start including probiotics in your diet?
The idea of taking live bacteria or yeast may seem strange at first. After all, we take antibiotics to fight bacteria. But our bodies naturally teem with such organisms. The digestive system is home to more than 500 different types of bacteria. They help keep the intestines healthy and assist in digesting food. They are also believed to help the immune system.
Let’s start with the facts behind what probiotics are. The root of the word probioticcomes from the Greek word pro, meaning “promoting” and biotic, meaning “life.” There is some debate about how to define probiotics. The Food and Agriculture Organization of the United Nations (FAO) defines probiotics as “live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host.” Yes, they are actually alive, and most of these microorganisms are bacteria. Most people think of antibiotics and antibacterial products when you mention bacteria. Both of those kill bacteria so why would you want to consume anything that has live bacteria in it? It’s all about balance.
How Do Probiotics Work?
Researchers believe that some digestive disorders happen when the balance of friendly bacteria in the intestines becomes disturbed. This can happen after an infection or after taking antibiotics. Intestinal problems can also arise when the lining of the intestines is damaged. Taking probiotics may help. “Probiotics can improve intestinal function and maintain the integrity of the lining of the intestines,” says Stefano Guandalini, MD, professor of pediatrics and gastroenterology at the University of Chicago Medical Center.
Probiotics and the Immune System
There’s also evidence that probiotics help maintain a strong immune system. In societies with very good hygiene, we’ve seen a sharp increase in autoimmune and allergic diseases. That may be because the immune system isn’t being properly challenged by pathogenic organisms. Introducing friendly bacteria in the form of probiotics is believed to challenge the immune system in healthy ways.
Probiotics may seem new to the food and supplement industry, but they have been with us from our first breath. During a delivery through the birth canal, a newborn picks up bacteria from his/her mother. These good bacteria are not transmitted when a Cesarean section is performed and have been shown to be the reason why some infants born by Cesarean section have allergies, less than optimal immune systems, and lower levels of gut microflora.
Cautions About Probiotics
For the most part, taking probiotics is safe and causes few side effects. “People in cultures around the world have been eating yogurt, cheeses, and other foods containing live cultures for centuries,” says Martin Floch, MD, a professor of gastroenterology at Yale University, co-author of Probiotics: A Clinical Guide, and a consultant for the Dannon Company.
Still, probiotics may be dangerous for people with weakened immune systems or serious illnesses. One study found that patients with severe pancreatitis who were given probiotics had a higher risk of death. It’s always best to consult with your doctor before taking anything new in general, but especially for those that have weakened immune systems.
THE ULTIMATE PROBIOTIC!
Brad King’s Ultimate Probiotic – sold at health food stores & online.
BRAD KING’S ULTIMATE PROBIOTIC contains one of the most research-proven beneficial probiotic species – bifidobacterium – and the main intestinal microflora residing mostly in the colon. Ultimate Probiotic has been proven safe in over 30 years of studies and has been consumed in yogurt in Japan for over 20 years. It is also backed by over 15 years of controlled studies proving its efficacy and is the only probiotic available today to carry the highly proven shelf-stable BB536 strain of bifidobacterium. [VEGI CAPSULES]
Rules to Live byAre you guilty of these sinful beauty habits? This divine beauty code will show you the light and can rid you of your wrongdoings and even spark some inspiration for a more virtuous regimen.
GLUTTONY
An excess of beauty products can cause a buildup of expired makeup and create a cluttered routine. It’s far more productive to edit down to only your favorite items. These product shelf lives will inspire you to purge the bad.
Moisturizers can lose their magic after six months. Keep an eye out for a change in color or smell. Nail polish usually lasts about a year. Toss if lacquer gets thick or if color separates beyond return. Lipstick can dry up after about two years. If you have a stock of these, it’s time to replace. Mascara has gone bad once formula becomes dry and clumpy. Invest in a new tube every two or three months.
WRATH
Have you ever achieved the perfect makeup look, only to have it ruined with layers and layers of liner, in an attempt to get the perfect cateye? Been there! Never go full-fury on another winged eye gone wrong again. Get eyeliner tips for the perfect cateye and remember practice makes perfect.
GREED
I love a perfectly stocked beauty shelf as much as the next girl but it’s nice to share the wealth. Try hosting a swap party with friends. This is a great way to get rid of your unused products and sample new ones.
SLOTH
It can be tempting to fall into bed after a long day without washing your face. Don’t get stuck in a whirlwind of bad habits; it will wreak serious havoc on your skin. Try a new nighttime regimen and carry out in this order.
Cleanse with a lathering face wash to remove dirt and oil. Remove any traces of eye-makeup with a water-based remover or oil-based for waterproof eye makeup especially. Exfoliate to rid your complexion of any dead skin cells and buildup. Tone skin for tighter pores and an even complexion. Moisturize for healthy, smooth and hydrated skin.
LUST
It’s great to try new products; you never know what may become your new go-to item. However, don’t be lured by bright lights and pretty packaging. It’s easy to be overcome with the desire to have it all, but do so in moderation.
For mineral makeup with pretty packaging and prettier results: try Mica Beauty at http://www.IntrigueImports.com Mention this blog and receive free shipping with your first order.
PRIDE
This can be seriously dangerous to your makeup and beauty routine. Never be too proud to reach out and learn from others. There’s a wealth of beauty tips out there just waiting to be shared.
ENVY
“There is no excellent beauty that hath not some strangeness in the proportion.” – Francis Bacon
We celebrate the unique facial features that make us…us. Thou shall not spend time coveting others’ looks. Accent the features you love and know what makes you special.
Bake seasoned kale leaves to turn them into irresistible, good-for-you crispy snacks. Sriracha sauce adds a delicious bite. For a milder version, simply omit the chili sauce. – SERVINGS:6
2 bunches curly kale (20 ounces each), stems removed, leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 teaspoons *Sriracha sauce, or more if desired
Coarse salt
COOK’S NOTE
To store, keep in a large zip-top plastic bag at room temperature, up to 3 days.
Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, tossto coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks.
Opt for these irresistible snacks instead of potato chips and work more greens into your diet.
yes, this one – you’ve seen it!
*Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste.
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