News, STYLE

Style: Kate Spade

Eight days ago the fashion world mourned the loss of style icon Kate Spade. 

Kate Spade

I still covet my roomy, elegant Kate Spade cowhide black bag and my tortoiseshell reading glasses.  What makes my bag standout is what’s on the inside – the lining has all red + pink polka dots.  It makes me smile and it’s the real reason why I bought it.  Because there are, let’s face it, so many black leather bags on the market.

And it was always the fun little touches that set her bags apart from the rest.  Not only polka dots, but butterflies, bows, strawberries and the like.

Kate Spade was an original and when she sold her company her handbags still had the recognizable KS touch that made them stand out .  You have to wonder why anyone who put so much thought into creating fun, whimsical designs would choose to take her own life leaving a young daughter behind.

There’s still so much we don’t know about deep depression.  There are so many layers beneath the surface.  Just because someone looks a certain way on the outside doesn’t mean they’re not suffering on the inside.  How very sad that we seem to be hearing about people taking their own life more regularly.  We hear about the famous people, not the countless others who also suffer from this crippling disease. With the right help suicide is preventable.

If you, or someone you know suffers from depression please Google the centre for disease control to find the contract in your city .

The Suicide Prevention Lifeline 24/7: 1-800-273-8255 (TALK)

Kate Spade’s Sparkle will live on in her eponymous brand.

Food + Drink

Dishing: a good side of Bad-boy Cauliflower

From Bland to Beautiful. Cauliflower; you dress up nicely.

Photo: d. king

My food goal this week was to make the easiest Anthony Bourdain recipe I could find.  There were two.  But I chose this one for two reasons.  1) I had a head of cauliflower in my fridge intending to make cauliflower rice. 2) Anything that makes cauliflower more flavorful is worth a try.  This one will not disappoint.  It’s actually very delicious – tastes better than it looks.  What I find funny is that Cauliflower is one of my least favorite vegetables yet I’m appreciating how adaptable it is.  Unfortunately I’m not a big fan of the cruciferous kind.  But there are exceptions to every rule.

This recipe is dead simple to throw together too. It’s also intriguing because it mixes Greek & Italian herbs with Middle Eastern tahini and Japanese miso. Proves we can all get along.

The cauliflower gets crisp and charred on the edges. After the florets are roasted and tossed in the thick sauce of tahini, miso, red wine vinegar and a splash of water, the heat of the cauliflower will loosen up the sauce and coat every inch in delicious nuttiness, umami and a tad of tang.

It’s a side dish but Bourdain said one adult could easily polish off the entire dish for dinner. As usual, he said it exactly like it is.  I did it.

So when he described this dish as This s–t is compulsively delicious, you can bet that he was right.

“Roasted Cauliflower with Sesame” is from his book, “Appetites: A Cookbook”

It’s the last cookbook he wrote. This isn’t a collection of necessarily cutting-edge cooking, but rather recipes for dishes that he loved to cook at home — well, on the rare days that he was actually in New York and not traveling the globe for his must-see “Parts Unknown” show on CNN. They’re also dishes that Bourdain thought every home-cook ought to have in his or her repertoire.  It will be a part of mine from now on.

Roasted Cauliflower with Sesame

(Serves 4 as a side dish)

1 head of cauliflower, broken by hand into florets

1/4 cup extra-virgin olive oil

1 teaspoon salt (I used fleur-de-sel)

1 teaspoon ground coriander

1 teaspoon dried oregano

Freshly ground black pepper to taste

2 tablespoons tahini

1 tablespoon white miso  (it’s a paste that you can readily find now at most grocery stores)

2 teaspoons red wine vinegar

1 1/2 tablespoons water

3 tablespoons toasted white sesame seeds (I used a mixed sesame seasoning seed blend)

*I squeezed a little bit of fresh lemon juice over top but try it “as is” first.

All you have to do is toss the cauliflower with spices, roast, and then toss it again with your tahini and miso mixture. That’s it!

Directions:

Preheat the oven to 450 degrees.

In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.

While the cauliflower roasts, combine the tahini, miso, vinegar and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.

Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

Side note: Bourdain’s chapter on desserts is all of one page, which essentially says, “F–k dessert.” Turns out he wasn’t big on sweets, preferring cheese instead.

Adapted from “Appetites: A Cookbook” by Anthony Bourdain

 

Food + Drink, News

Monday Mood: A Cook’s Tale

Anthony Bourdain

 

1956-2018

It takes a special personality to make someone who never met you evoke great sadness upon hearing of your passing. Such is the case with the tragic death of Anthony Bourdain.  Aside from his friends and family, numerous others were shocked and saddened over hearing the news just three days ago.

Bourdain always reminded me a little bit of Leonard Cohen.  He was a Foodie, not a Poet although with his artistic combination of mixing food with storytelling through travel, you could almost describe him as being somewhat poetic.  His lifestyle influenced so many people. He represented to dining what Muhammad Ali represented to boxing or Leonard Cohen to poetry. A master of his craft – which was food.

According to the New York Times, Bourdain rose to fame after writing a darkly funny memoir about life in New York City restaurant kitchens which made him a celebrity chef and touched off his second career as a journalist, food expert and social activist.

His mother, Gladys Bourdain, was a longtime editor at The New York Times.  She said she had no indication that he might have been thinking of suicide. “He is absolutely the last person in the world I would have ever dreamed would do something like this,” Ms. Bourdain said.

Despite his untimely death, Mr. Bourdain taught us a lot about enjoying the good life and that is something to celebrate.

Life Lessons from Anthony Bourdain

Never one to shy away from dramatics, Anthony Bourdain’s latest cookbook, Appetites, begins with an interpolation of a famous quote from Leo Tolstoy’s Anna Karenina​: “All happy families are alike; each unhappy family is unhappy in its own way.”

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.”

“If I’m in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I’d much rather do that than go to the Vatican. That’s Rome to me.”

“Tokyo would probably be the foreign city if I had to eat one city’s food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.”

“Travel isn’t always pretty.  It isn’t always comfortable.  Sometimes it hurts, it even breaks your heart. But that’s okay.  The journey changes you; it should change you.  It leaves marks on your memory, on your consciousness, on your heart, and on your body.  You take something with you.  Hopefully you leave something good behind.”  – Anthony Bourdain.

Anthony Bourdain’s legacy is that he left a lot of good behind.

DESTINATIONS, Girl Who Would be King

Destination: Mission Ranch, Carmel

The brochure perfectly describes it.  Ocean sunsets, sheep filled pastures, rocking chairs and award winning grounds.  Piles of pillows and a cozy fire.  Serenity and Relaxation.

Photo: d. king

On my side trip to Carmel I was taken to the charmingly historic Mission Ranch, one of the most spectacular spots on the Monterey Peninsula.  It is a sight to behold with meadows stretching to the south which join the wetlands and Carmel River Beach.  The exquisite views are unrivaled.  Point Lobos, a scenic coastal natural reserve featuring a variety of sea life, wildlife, hiking trails and a whaling museum can be seen in the distance across the bay. Mission ranch is a place unto itself but close enough to the town of Carmel-by-the sea.  You might just want to stay put because there’s also a great restaurant with a view and nightly live piano bar.  On Sundays their live jazz brunch was voted “best brunch” by local newspapers.

The truck was driven by Clint Eastwood for his role in Bridges of Madison County.  d. king

A little history:

In the 1850’s, the property became one of the first of the early California dairies.  The creamery, which supplied the county with cheese and butter, now houses the restaurant.  The barns were used for hay and milking.  The ranch has had some 17 owners.

The Ranch now encompasses 22 acres. Originally it consisted of 160 acres and was owned by Juan Romero, a Native American who is believed to have lived in the village next to the Carmel Mission.  In 1852 he deeded the property to William Curtis, a Monterey storekeeper, for $300.  The Martin family, who owned the Ranch for 60 years, also farmed potatoes for the Sierra gold miners.

The Ranch operated as a private club, an officers’ club for the Army and Navy during World War II.  At that time the windows were occasionally blackened against a possible Japanese landing.  It had a rollicking reputation, with dance bands and a lively bar scene.

In 1986 Clint Eastwood bought the Ranch, rescuing the property from an impending fate as a condominium development. Once again, Dirty Harry to the rescue! He sought out the best craftsmen for renovation, who have replicated moldings, door frames and hardware to match the style of the original buildings.  Each structure reflects a different architectural period: from the 1950’s feel of the restaurant and dance barn, to the century old Martin farmhouse.

The one time Bunkhouse is the oldest structure on the Ranch.  It’s nestled among historic cypress and eucalyptus trees, as well as newly planted gardens, which adorn the entire Ranch.

Sure beats the old bar he used to own in Carmel “Hog’s Breath Inn” although I’m told the artichoke soup is to die for.

Can’t wait to go back.

 

 

 

 

 

 

 

Girl Who Would be King, STYLE

Style of Summer

What makes Summer so special besides sunshine, picnics at the beach & BBQ?

A beautiful white lace cover up which can go everywhere and looks super chic on everyone.  The pom-pom detail all along the front is kinda special and fun.

 

 

A chic straw bag.  This black and white is timeless and roomy enough to carry all essentials.  Very St. Tropez.  Bonus: it’s also collapsable which makes it a perfect travel companion.

 

Little Extras:  Playful and Glamorous fringe earrings.  A multi-purpose beach, picnic, pool blanket – a travel must have.  Something you can roll up in your beach bag for a quick getaway.

 

All in the Rachel Zoe Summer Box of Style.  Once again; it’s always fresh, fashionable and never disappointing.

You can order yours here:

https://www.boxofstyle.com/

Images: from website

Food + Drink, Girl Who Would be King

White Wine Herb Poached Wild Salmon with Warm Brussels Sprouts and Haricot Vert Salad

How many ways to cook wild salmon?  I can count the ways.  Here’s a good one:

White Wine and Herb Poached Wild Salmon for two.

Incorporating three of the things I love most: wine, herbs and salmon.

1 salmon fillet, skinned & debonned, about 1 lb (½ lb for each)
1/2 cup dry white wine
1/2 cup water
1 lemon, sliced
6 sprigs fresh sage
salt & pepper

Check salmon fillet for any pin bones, taking care to remove with tweezers. Season with salt and pepper to taste and set aside. In a large nonreactive skillet, place lemon slices and herbs. Pour in wine and water and bring to a boil over high heat. When boiling, add salmon on top of lemons and herbs, reduce heat to a simmer, cover and cook, about 10 minutes. Check doneness – if fish is firm and opaque, remove from skillet and drain on paper towels. Set aside until ready to serve.

poaching

Warm Brussel Sprout and Haricot Vert Salad

1/2 lb french green beans, trimmed
1/2 lb brussel sprouts, cleaned and shredded roughly with a mandolin or a very sharp knife
1 shallot, sliced
1 tbs butter
salt & pepper

In a skillet over medium high heat, warm butter until melted. Add green beans and shallot. Season generously with salt and pepper and cook until green beans are just tender, about 5 minutes. Remove from heat and add Brussel sprouts, tossing thoroughly until combined. Set aside until ready to serve.

Sage Aioli 

makes 1 cup

1 clove garlic, crushed
1/4 cup sage
2 tbs dijon mustard
1 egg
2 tbs lemon juice
3/4 cup olive oil
salt and pepper

In a food processor, pulse to combine garlic, sage, egg and mustard, about 10 seconds. While food processor is running, slowly drizzle in olive oil until incorporated, about 2 minutes. Add lemon juice, season generously with salt and pepper and pulse to combine, about 10 seconds.

To serve, plate Brussel sprout & haricot vert salad, top with salmon fillet and top with a spoonful of aioli.

*The original recipe called for 1 cup of canola oil and 2 Tablespoons of olive oil.  You can decide.

Is canola oil healthy?
Quality canola oil is on par with some of the healthiest oils out there. Canola oil is higher in anti-inflammatory omega-3s than most vegetable oils, which may help reduce your risk of inflammatory illnesses like heart disease and cancer. Like olive oil, canola oil also contains a boatload of heart-healthy monounsaturated fats. In the kitchen, canola has a mild flavor and relatively high smoke point, making it a versatile cooking oil and safe at high heats. Since cold-pressed oils can spoil more quickly than others, they should be stored in dark bottles and refrigerated to ensure freshness.

Bottom Line: Some conventional canola oils are questionable, but you can avoid the dangers and reap the heart-healthy benefits by choosing a quality expeller-pressed or cold-pressed oil that’s also organic or non-GMO.

original recipe at: http://abetterhappierstsebastian.com

 

 

Girl Who Would be King

Monday Mood: Running Wild

Wild Wild Horses

These ethereal images of horses running amok are from an annual wild horse event in Duelmen, Germany.

REUTERS/Leon Kuegeler
In this May 26, 2018 photo, young men separate the young stallions from one of Europe’s last herds of wild horses. About 400 native breed horses are left to find food and shelter and must cope with illness and death. Only once a year they have direct contact with humans when the young stallions are caught from the flock, that was first mentioned in chronicles 700 years ago. (AP Photo/Martin Meissner)

Isn’t it a sight?

REUTERS/Leon Kuegeler

I herd about this beautiful show and found it hauntingly intriguing.  It would make a gorgeous painting.

 

 

 

 

 

 

beauty, Girl Who Would be King

Beauty: Alert Eye Cream from Israel

Inspired by nature; anything that incorporates that into my beauty routine which actually works, is a plus and makes me feel better.
Spotlight on Alert Eye Cream from Lavido – based in the heart of the Galilee.
I started using this product two months ago after reading up on it.  It had great reviews and I ran out of the eye cream I was using. This delicate, water-based eye cream was touted as a miracle-worker spiked with plant-based hyaluronic acid and a complex of antiaging natural oils to fight puffiness, dark circles and fine lines.  Also good under makeup.  I was sold and they in turn got another sale.
What it is: a lightweight hydrosol water-based cream, formulated with plant-based hyaluronic acid, cold-pressed avocado and pomegranate seed oils, rose hip and citrus extracts. Supposed to diminish the appearance of fine lines and wrinkles, and is clinically proven to show significant improvement in skin hydration, texture, firmness and elasticity. 
The beginning: Made in Israel by herbalist Ido Magal who established Lavido in 2003 in the Galilee Valley, inspired by childhood memories of tending her grandmother’s organic garden. A nice little story.

The Sea of Galilee has a reputation of mythic proportions. Since time immemorial, the Sea of Galilee has provided sustenance, fresh water, and a living for all the peoples that have settled in the area. Many are aware of its history, but far fewer know that the Sea of Galilee’s sweet waters and thermal hot springs, all fed by the Jordan and Yarmouk rivers, have been used since Roman times for their healing and recuperative powers.

Find out more at:  https://www.lavido.com