Year: 2012

what a difference 20 years makes

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Being a part of the over 40 crowd, I tend to, like others in my league, occasionally analyze whoI am now when I interact with the 20something crowd. Don’t ask, it’s a woman thing. To sum up where I am going with this, I have included two photos which best showcase what I was  like as a person in my twenties (left) and how I see myself now over 40 (Right).  And to be honest with you, I like me now the best 🙂 What do you think about yourself, do you prefer your twenties or your forties?

bridal party in pinks and lavender

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It is officially “the wedding season” and with it, the collection of beautiful pastel colored bridal party gowns are finally making their way, slowly but surely into the traditional department stores and boutiques (online doesn’t count in this case) and although there are many beautiful colors on display, I can honestly say various shades of pinks and lavender from here are my favorites:

boutique hotel pick – baglioni hotel – london, england

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In light of the fact the Summer Olympics are in England this year, I had contemplated spending my vacation or holiday (I like that word better) attending some of the games.  I am still on the fence about it, but it doesn’t hurt to dream, just in case I can’t make it a reality. Anyway, here is my dream hotel pick for London: Baglioni Hotel , which according to the chain’s website  is “luxury with an Italian touch”. What more can I anyone ask for?

choosing the right special occasion shoes

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In fashion, not every style or design looks good in every color, so when shopping for  a special occasion gown or shoes (in this case) it is always good to consider the color while choosing the style. Let me know what you think about the examples below, which color looks better on the style of shoe? Photo 1: Nina Niva Pumps 99USD Photo 2: Vera Wang Savy Sandles 298USD Photo 3: Badgley Mischka julia pumps 265USD Photo 4: Pelle Moda Rae platform sandal 189USD

dessert fix: strawberries and cream french style

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Usually around the beginning of April I get the itch to travel, especially to Paris. So everything I research online is geared towards Paris this and Paris that. What can I say. As a result of my weakness, it’s no wonder I came across this recipe from my favorite chef and author, David Lebovitz:  Enjoy and let me know how it turned out? Sabayon Four to six servings Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and …