It is ridiculously cold. Which suits me. I've been looking back at what I wore last winter and came across this
faux fur nautical style outfit arrangement. I might cobble something similar together in the next few days.
I think the polish was
OPI's Russian Navy. I was such a fan of this colour that I used to give it to people for gifts.
Do you embrace a Rum
Baba? Or a
baba au rhum (depending on how you roll). I do. So does
Zsa Zsa. This is one I ordered in Paris back in about 2008. I can't remember the name of the restaurant but it was like something out of movie and the people watching was 9 million/10.
If you're in the market for some orange patent
Miu Mius these are on sale at Jean Brown. Hurry.
Remember the Coalface's Team Charter that we developed a year ago?
Well I think it's the sort of charter that can be utilised in any environment to create harmony and peace. Why not give it a whirl in your own homes and let me know how you go?
I made
Nigella's rice and peas (not green peas) and it was 11/10 tasty. Especially with my spicy
Faux Jamaican chicken
Slim Paley hasn't heard of
Stephanie Alexander. She is THE Australian cook and food writer. Like me she's sad that people don't teach their kids how to cook and she is a huge supporter of seasonal produce. She ran a famous restaurant for years in Melbourne called
Stephanies.
She wrote this book which is my bible. I always say "let's see what Stephanie says" when faced with a cooking issue. She's written tonnes of books but this and "Cooking and Travelling in South West France "are my favourites. I met her once. I told her I found reading her books very soothing during life's challenging times. She loved that.
Braised celery is just butter stock celery and garlic. Make up your amounts and times.
Cheerio.
It is ridiculously cold. Which suits me. I've been looking back at what I wore last winter and came across this faux fur nautical style outfit arrangement. I might cobble something similar together in the next few days.
I think the polish was OPI's Russian Navy. I was such a fan of this colour that I used to give it to people for gifts.
Do you embrace a Rum Baba? Or a baba au rhum (depending on how you roll). I do. So does Zsa Zsa. This is one I ordered in Paris back in about 2008. I can't remember the name of the restaurant but it was like something out of movie and the people watching was 9 million/10.
If you're in the market for some orange patent Miu Mius these are on sale at Jean Brown. Hurry.
Remember the Coalface's Team Charter that we developed a year ago?
Well I think it's the sort of charter that can be utilised in any environment to create harmony and peace. Why not give it a whirl in your own homes and let me know how you go?
I made Nigella's rice and peas (not green peas) and it was 11/10 tasty. Especially with my spicy Faux Jamaican chicken
Slim Paley hasn't heard of Stephanie Alexander. She is THE Australian cook and food writer. Like me she's sad that people don't teach their kids how to cook and she is a huge supporter of seasonal produce. She ran a famous restaurant for years in Melbourne called Stephanies.
She wrote this book which is my bible. I always say "let's see what Stephanie says" when faced with a cooking issue. She's written tonnes of books but this and "Cooking and Travelling in South West France "are my favourites. I met her once. I told her I found reading her books very soothing during life's challenging times. She loved that.
Braised celery is just butter stock celery and garlic. Make up your amounts and times.
Cheerio.
Those orange Miu Mius are gorgeous. And MrBB reads the same bible as you. He's got that Stephanie Alexander book and can't get enough of it.
ReplyDelete<3
BB
Those Miu Miu's are stunning.
ReplyDeleteThere is nothing better than a reliable cookbook. I must admit the Margaret Fulton Australian Cookbook has been kicking around my parent's kitchen since I was a baby. I still refer to it now if Hamish isn't home!
xox
My family just devoured a rhubarb and apple crumble. Thanks Stephanie. Was delicious!
ReplyDeleteLove the comfort food Stephanie offers. Also liking the look of Nigella's rice. I have the recipe, but wondering if you found gungo peas, or substitute with black eye or bortellini?? Just curious! Enjoy warm winter snuggles with the gorgeous baby boy! Cheers, Beck x
ReplyDeleteGlamour and cake, sounds good to me.
ReplyDeleteMy recipe books are as old as the hills. I rarely dig them out but knowing they are safe in my kitchen is a real comfort.
xx
That is one excellent team values charter FF!
ReplyDeleteWe all see those lonely charters blutacked on walls and being ignored by all and sundry..I cannot help but think your version would liven things up.
Polly xx
Hi FF
ReplyDelete1 I have eaten duck to gue, eel, reindeer and all thi gs raw but I just cant come to terns with celery perhaps I should try lots of butter and stock?
2 I love love Stephanie and her Cooks Companion
3 did you know Opi is one of few nailpolishes which dies not use phalates or some such very bad for you I love a bit of navy action too
Xoxo
You're so lovely & interesting FF, you won't ever have trouble making/having friends.
ReplyDeleteThose shoes are very beautiful...I have orange on the brain...perhaps it is a vitamin C deficiency :)
ReplyDeleteI have not heard of Stephanie either...we have so many local cooks that write books here.
I posted a new recipe for shrimp bisque.
(It is 11/10)
I imagine baby FF is all bundled up in cashmere keeping warm. Hope that you are too!
We are close to 100F here in the Carolinas in the U.S. I love reading of your wintertime adventures! And, as I am starting a new position later this week, I fully plan to embrace teamwork, commitment, honesty and integrity, Elegance, and Cake!
ReplyDeleteAbsolutely rivetted by the photo of the Rum Baba - and especially the gigantic bowl of cream - yum. Your food photo reminds me of sweet incident during a visit to Paris a couple of years ago. We were having a much anticipated dinner at very swish restaurant allegedly owned by the gorgeous Johnny Depp. Our fellow diners were the epitome of glamour and French chic - a bit intimidating for a couple of Aussie tourists, even in our best clobber - especially the beautiful young French couple sitting at the table right next to us. Much to my daughter's embarrassment I asked her to take photos of our meal and she reluctantly obeyed.
ReplyDeleteOur neighbours who we had assumed were too cool for school immediately smiled at us, laughed and whipped out their own camera and photographed their own meals. Another lesson learnt about making assumptions. The experience - especially the people watching was brilliant - my only quibble was with the wine glasses which I found to be not up to scratch - the ones in your French restaurant photo look the same. I think the wine glasses in most restaurants here in Australia are usually superior to those we found overseas. I do like a nice glass.
NB. Unfortunately Johnny did not put in an appearance!!
Oh Hello- that's a recipe I think I can follow :)
ReplyDeleteThanks!!
xx
SP
I agree, Stephanie is so fabulous. I have heard Nigella rave about Stephanie and I also love Maggie Beer too. Your rice and peas looked delicious. Fifi
ReplyDeleteI think your navy winter time cold weather outfit is
ReplyDeletefabulous!
Dear Ms FF, It is cold and wet here too. Perfect for lying under a doona weather - pity about school and work! I love the Stephanie bible too - I gave my copy (same as your edition) to our wonderful housekeeper in Mauritius and then got the newer souped up version with the stripes. Have you ever tried her twice baked goat's cheese soufflés? Miraculous and retrolicious at the same time. I also love Maggie Beer, Charmaine Solomon and that whippersnapper Kylie Kwong. All fabulous Australian cooks who promote a lovely unfussy pure enjoyment of food. I am off to source some goat's cheese... Lindaxxx
ReplyDeletePS What will happen to the Magic that is Jean Brown without Amber?0
haha, you crack me up. i love the idea of cake and glamour. what could be better.
ReplyDeletexo
I'm a terrible cook, guess what, my mother was a chef & full time MOTHER, oh the shame. My brothers & sister can all cook, it just seemed to peeter out come me, the baby of the family. My husband is a great cook, only he's only around 10% of the time, sigh, my children - well we're learning to cook together, from children's cook books, don't knock them, they are Italian & my level. Shame it's been 14 years of marriage & a dozen as a mother, i'm still learning, but i get an E for Effort as when you're not passionate, have inclination or desire, it's very hard. My eldest is in high school now, she has a French chef teaching her to cook up a storm, so kind of happy to skip me & let the 4 children band together & cook, team bonding!! Love Posie
ReplyDeleteFF In case you hav!nt seen the missoni ballet flats and wedges on shop bop then you should hurry over to the site- they will be perfect with the pram cover
ReplyDeleteStephanie is wonderful. I treasure my splattered copy with the original orange cover. We always say "What does Stephanie say?" in our house too! I made her chicken noodle soup last night and it was comfort and warmth in a bowl.
ReplyDeleteSteffi and Maggie are the BEST. She always has the answer. x
ReplyDelete