Food. Fun. Friends. - Cruising into the Sunset

Blue Ribbon Market
one of my favorite bakeries @ West Village, NYC.
www.blueribbonrestaurants.com

Sharing is
loving and beautiful ...

The Clipper City
www.manhattanbysail.com 
A replica of the lumber-hauling schooners that drove America’s industry
more than a century ago, Clipper City was built in the mid-1980s
using plans purchased from the Smithsonian.


This 158 foot topsail schooner can accommodate
up to 150 passengers.

"When I admire the wonder of a sunset, 

my soul expands in worship of the Creator"

- Mahatma Gandhi

. . . magic is found in the little moments of our lives.

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"Tea Time" at Bernardaud

There are few hours in life more agreeable

than the hour dedicated to the ceremony known as afternoon tea.

~ Henry James 1843 - 1916 

Tea time is a delightful and simple practice that one can integrate into one's everyday living. It will bring joy and a few moments of peace to you and your loved one.

Afternoon tea began in England in the 18th century. It is a light mean serve typically between 3 - 5 pm. Traditionally, this light meal comprised of sandwiches such as cucumber, ham and salmon, scones served with clotted cream, assortments of cakes and pastries, and of course tea.

http://www.bernardaud.fr/
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Melody of Spring

 Spring is in the air!

The sun is shining and the sky is blue

spring air brings me the sweet fragrance of flowers

birds chirping the melody of spring whilst 
spring breeze steals kisses on my cheeks

I look up the sky,

I can feel the energy, and my spirits soar.

"Can words describe the fragrance of the very breath of spring?"

Neltje Blanchan

"Where flowers bloom so does hope."

Lady Bird Johnson

"April hath put a spirit of youth in everything."

William Shakespear

"Flowers are love's truest language"

Park Benjamin

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Interior Lifestyle Designer

It is extremely difficult to say how long the process actually took to develop these perfumed candles. While working on these scents in France, these fragrances brought back memories of my childhood and mainly from the women around me, ie my mother and both paternal and maternal grandmother.

Often I have been asked "Why France?" 

When you think of scents and perfumes, where else in the world but France!!!

This collection is inspired by vivid sense of memories from my childhood, lovingly created with a fine french artisanal candle-maker, I am sure it would illuminate your private moments, your home, and your dreams.

Limited edition "Madam Butterfly"

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"A Holiday Celebration" with Kent Brasloff

In the sweetness of friendship -

let there be laughter, and

sharing of pleasure.

~Kahil Gibran ~

My design philosophy has always embraced the contemporary with the graciousness of tradition. In the video below "A Holiday Celebration", we show "how-to" create an exciting Holiday Table  that combining something new with something old.

 

Our Guest Host: Kent Brasloff, is an established Interior Designer and a dear friend who share a similar passion for great design and beautiful details.

Kent welcomes us into his home, shares his culinary skills  and shows us how-to set a beautiful seasonal table to share with loved ones.

The recipes below are courtesy of Kent. So, You may just want to roll up your sleeves and get into kitchen for the Holidays and try these recipes and, use your creativity set up a lovely table to share with your loved one!

We would love to see your table top setting and know if you are inspired from these recipes. Please send your photo & post your comments here.

Recipes:

Pears Belle Helene

1     bottle dry, red wine

2     cups water

3/4  cup sugar

1     cinnamon stick

20   peppercorns

1/4  cup honey

1     vanilla bean split ( or 3 tbsp real vanilla extract)

1     lemon, halved

6-8  rip, Bosc pears

Combine wine, water, sugar, cinnamon, peppercorns, honey and vanilla in a large pot. Squeeze in lemon juice, using a strainer to catch the seeds, and toss in one of hte lemon halves. Bring to a boil, lower heat, and simmer for 10 mins.

Meanwhile, peel the pears carefully and rinse. Place in the hot poaching liquid and cover with a lid slightly smaller than the pot to keep the pears submerged. Turn the hear down to simmer and poach the pears for 20-30 mins (unripe pears may take up to an hour). Turn the pears about 1/2 way  through the cooking time. Pears are done when a fork comes out clean (just like a baked potato). Let cool slightly, then transfer to a bowl. Reduce the pear juice by 1/2, then pour over the pears and store.

Delicious served with a strong cheese( blue, stilton, sharp, white cheddar) as a first, or fruit course, or for dessert with chocolate sauce.

Herbed, Bacon-wrapped Loin of Pork

1  Loin of Pork, 4 -5" in diameter

1  lb package of smokey bacon

salt and pepper to taste

1/4 - 1/3 cup of minced garlic

Fresh Sage, Tarragon, Oregano, Thyme

Early in the day, prepare loin as follows:  scrunch up a length of foil and place in the bottom of the roasting pan.  Place a mixture of herbs on top.  On a cutting board, place your rinsed loin, fat side up.  Score the fatty surface and stuff the score pockets with minced garlic to taste.  Add salt and pepper.  Layer the herbs the full length of the loin and as far down the sides as possible.  Cut bacon strips in half through the width.  Place bacon slices over and around the loin, pulling them tightly into place and securing with toothpicks near the bottom.  Be sure to enclose the loin ends with bacon as well.  Keep refridgerated for several hours.

Place into baking dish, onto foil topped with herbs.

Pre-heat oven to 425 degrees.  Insert a meat thermometer into the thickest part of the loin.  Roast uncovered for 45 minutes to one hour, then reduce heat to 350 degrees, removing from the oven when the internal temperature reaches 150 degrees.  Let stand on a cutting board for 15 minutes before carving into 1/2" thick slices and arranging on a serving platter or individual plates.

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"Autumn in Central Park" with 'Hans Zimmer'

Everyone must take time to sit

and watch the leaves turn. 

~Elizabeth Lawrence ~

"Autumn begins with a subtle change
in the light,with skies a deeper blue,

and nights that become suddenly clear and chilled.

The season comes full with the first frost,

the disappearance of migrant birds,

and the harvesting of the season's last crops."

~Glenn Wolff and Jerry Dennis~

"Delicious autumn! 

My very soul is wedded to it, 
and if I were a bird 

I would fly about the earth seeking the successive autumns."

- George Eliot -

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