Monday, May 30, 2011

New at VU Design Studio

Add a little
sparkle in your life.


Happy Monday!!!

Sunday, May 29, 2011

Bountiful

Started my Sunday morning with a quick trip to the farmers market.
















Happy Weekend!!!

Saturday, May 28, 2011

Strawberry Moonshine Julep

Check out Saveur.com for some amazing cocktail recipes.
This Strawberry concoction is definitely going to be
on my Summer to do list. 
Click on the link below for some more recipes.

Friday Cocktails - Saveur.com

Strawberry Moonshine Julep

Strawberry Moonshine JulepPhoto: Maxime Iattoni
2 large ripe strawberries, washed, hulled and cut into 1/4-inch pieces
2 tsp. sugar
3 leaves fresh mint
2 oz. moonshine or white whiskey, like Original Moonshine 
1/2 oz. lemon juice
Sprig of mint, for garnish

Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.



Happy Weekend!!!

William Shakespeare


Shall I compare thee to a summer's day?
Thou art more lovely and more temperate.
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date.
Sometimes too hot the eye of heaven shines,
And often is his gold complexion dimmed;
And every fair from fair sometime declines,
By chance, or nature's changing course, untrimmed:
But thy eternal summer shall not fade
Nor lose possession of that fair thou ow'st,
Nor shall Death brag thou wand'rest in his shade
When in eternal lines to time thou grow'st.
So long as men can breathe or eyes can see,
So ling lives this, and this gives life to thee.

xoxoxo
VU

Passion

I had a passion: it was the sea
and a passion: it was you
a passion grew: my children see
and a passion you:
were it for me...

Anonymous 

Friday, May 27, 2011

Vanilla Bean Ice Cream

Nothing says Summer like homemade ice cream.
This is my first attempt at making ice cream and I
am so pleased with the result.


Recipe
  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 vanilla beans, split lengthwise
  • 5 large eggs
  • 1/8 teaspoon xanthan gum

Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil. Steep the vanilla beans for an hour.
Remove the vanilla bean pods
Whisk eggs in a large bowl with the xanthan gum, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

The xanthan gum will help keep the ice cream from freezing rock hard. Trying using Bob's Red Mills xanthan gum from Whole Foods.







Happy Weekend!!!

Wednesday, May 25, 2011

Flowers of the Soul


Love is to the heart
 what the summer is to the farmer's year -
 it brings to harvest all 
the loveliest flowers
 of the soul. 
 ~Author Unknown


Summer Social

Tuesday, May 24, 2011

Summer to do list


Go to the Natural History Museum to check on the Gems and Minerals Exhibit
Go to Leo Carrillo Beach and check out the sea caves
Go Cherry Picking 
Learn how to make home made ice cream 
Take a day trip to Santa Barbara and take in the sites
Check out the Ojai Valley Lavender Festival June 25th
Check out the Butterfly Pavilion in LA and in Santa Barbara
Go to the Getty Museum to check out Paris: Life and Luxury Exhibit
Check out the Los Angeles Film Festival
Clean and Reorganize my Closet
Read the books I've been collecting to read
Take a jewelry class 
Organize family photos
Take a walk right after work
Improve my language skills in Lithuanian and Russian
Make a plan with Kim and go to Abbott Kinney
Have afternoon tea somewhere new
Visit the Getty Villa in Malibu
Drive to Carmel for the weekend
Go to Manhattan Beach on a weekday and enjoy
Start drinking the PM Kale, Lemon, Spinach Beauty Elixir ( I will have to post recipe soon)
Learn how to cook Paella
Have a picnic at the beach



That's it for now!!!
Have a great week.
VU






Monday, May 23, 2011

The Hope of Summer


All we need is the truth in our hand.
 Someone to call a friend.
 Never fear the darkness.
 All we need is just the sun in the sky.
 And the hope of a summer to come with the meaning of love.
- Unknown



Sunday, May 22, 2011

Celia Thaxter

There
shall 
be
eternal 
summer
in 
the 
grateful
heart

Summer is almost here!!!
VU







Summer at the Farmers Market

Summer is almost here !!!












Happy Weekend!!!

Cherry Clafoutis


Cherry Season is here !!!
The traditional clafoutis is a specialty of the Limousin of France, where it is always made with fresh cherries and almost always with unpitted cherries, since the pits are thought to give the fruit more flavor. I prefer removing the pits.
You might try replacing cherries for blueberries or raspberries. I just found
another recipes that suggesting using prunes soaked in Armagnac which sounds
incredible.













Recipe


Ingredients


1 pound cherries
3 large eggs
1/2 cup sugar
pinch of salt
1/4 of freshly grated nutmeg
3 tablespoons of brandy
1 vanilla pod
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup heavy cream


Preheat the oven to 350 degrees. Generously butter a 9 inch deep dish pie pan.
Remove the stems and pits from the cherries and place them in a single layer into the pie pan.
In a medium bowl whisk the eggs until them become foamy and add the sugar and whisk for a bit.
Whisk in the salt, vanilla seed, nutmeg and brandy
Add the flour and whisk vigorously until all the ingredient are incorporated. 
Gradually add the milk and cream and whisk until blended.
Pour the batter over the cherries


Bake the clalfoutis for 35 to 45 minutes or until it's puffed and lightly browned on top.
Make sure the center is completely set. I would suggest inserting a knife in the center and
making sure it comes out clean.
Transfer the clafoutis to a cool rack and allow to cool until it's warm. About 20 minutes.
Dust with confectioner;s sugar right before you serve.

Friday, May 20, 2011

Henry James

Summer afternoon-
Summer afternoon;
to me
those have always
been the two most beautiful
words in the
English language

Wishing you a beautiful afternoon this weekend...
VU






Wednesday, May 18, 2011

Barry Cornwall


Oh, 
the summer night
Has a smile of light
And she sits on
 a sapphire throne.


Here is to having a wonderful summer...
VU



Tuesday, May 17, 2011

Summer Necklace Collection at VU Design Studio






LCDQ 2011

Since the 1950's The La Cienega district has been the one of the leading destinations
for interior designers and selective shoppers. Beautiful shops, galleries and showroom line the boulevard.
On Saturday May 14, I was lucky enough to attend two events.  One at the Waterworks showroom and the other at Rose Tarlow.



























Happy Tuesday!!!