a muse + delight

Washington at Christmastime 2011

2011-12-02T11:11:00.002-05:00

This is for those of you who will be in the DC area this and the next few weekends, which are bursting at the seams with holiday events: my hand-picked list of the most charming festivities. (After the photo.)

First, I have to share Joanna's work with you. Doesn't this image capture the sweet, intimate and wonderfully domestic spirit of the holidays?

All Month

(DC) A Christmas Carol, Fords Theatre

12/3

(DC) St. Albans Christmas House Tour, 10a-4p, free

Tour decorated homes, hear the St. Albans and National Cathedral School choirs and shop the holiday bazaar. Lunch ($15) 11a-2:30p.

(DC) Renwick Holiday Festival, SI Renwick Gallery, 11a-2p, free

Music, holiday crafts, ornament making, lathe demonstrations and tours.

(DC) Swedish Cmas Bazaar, House of Sweden, 11a-5p, free

Swedish gifts, crafts, textiles for purchase. Sip on glogg and snack on homemade Swedish baked goods and savories in the Cafe. Swedish Christmas carols at 1p. Santa Lucia procession at 5p.

(DC) German Bazaar, German School, 12-5p, free

Classic German Christmas bazaar with German food, Gluehwein, Schmalz, Christmas cookies and cakes, imported woodcrafts from Erzgebirge area, handcrafted decorations and ornaments, handmade advent wreaths and candle arrangements.

(DC) Holidays Through History, Tudor Place, Anderson, Dumbarton, Wilson Houses, 4-8p

Holiday open house! Guests are invited to stroll the historic rooms of any or all of the mansions, delighting in period decorations and music that reflect holiday traditions from the Federal period through the Roaring Twenties, and also sample seasonal treats and crafts projects.

(Alexandria) Boat Parade of Lights, docks at marina in Old Town, 6-7p, free
Festively decorated pleasure boats light up the sky along the Potomac River including 50 powerboats, sailboats and the District's fireboat, the John Glenn spouting water 70 feet into the air. Brightly lit boats are creatively decorated as they compete in categories such as "Best in Show" and "Best Thinking Outside the Christmas Box.

12/4, 10, 11, 17, 18

(Alexandria) Mount Vernon by Candlelight, 5-8:30p

"Mrs. Washington" hosts an enchanting evening of candlelit tours, fireside Christmas caroling, and samples of hot cider and ginger cookies. The Mount Vernon by Candlelight tour includes the first and second floors, featuring characters from the Washingtons' world guiding visitors through the home and adding ambiance and authenticity to a traditional Christmas evening at Mount Vernon.

12/9 & 12/11
(Alexandria) Carols by Candlelight Holiday Tea, Green Springs Garden Park, 4:30p
Sip tea by candlelight and listen to pieces that reflect the spirit of the season from Colonial times on. Full English tea.

12/10

(DC) Irish Christmas in America, National Geographic building, 3p & 7p

A popular mix of traditional music, dance and storytelling.

(Alexandria) Gunston Hall Plantation Cmas, GH Plantation, 4:30-9:30
Ride in a horse-drawn carriage, sip cider by a bonfire, enjoy holiday music, tour the mansion by candlelight and watch costumed characters. A plantation yuletide dinner (by reservation) includes traditional fare and admission to Plantation Christmas.

12/17, 18, 20 & 22
(DC) Washington Chorus Sing-Along & Candlelit Processional, Kennedy Center, 4p & 7p
This holiday event features Christmas classics, sing-alongs, and the candlelight processional.

l i v e e x u b e r a n t l y™

photo by Joanna | sources include Washington Post and About DC

Month of Magic Light

2011-12-01T00:00:00.029-05:00

Take a walk, go for a drive and look around. It's the month of magic fairy lights. Do you belong to the school of white or colored lights? Vintage or modern classic bulbs? Looking at those large, chunky colored bulbs while listening to Bing Crosby's White Christmas always reminds me of my grandmother, with whom I shared a sweet spot for '40s-'50s pop culture.

l i v e e x u b e r a n t l y™

photo by Lisa Leonard via crushculdesac

A Word with You

2011-11-30T11:32:00.004-05:00

... and the big ones, too, of course! :)

Ready, set, draw! Easy, right? (Well, at least it is to doodle.) The background in this image is actually an abstract drawing on paper created with red thread. Can you imagine stitching a pattern on paper to create an image that makes any sense in, well, any sense? That is exactly what Emily Barletta does. This little homage doesn't do her work justice. I'll have to do a real feature on her sometime soon so you can truly appreciate her genius. Is your brain hurting yet, envisioning the planning and needle-filled execution of a work like this one?

l i v e e x u b e r a n t l y™

image by natalie | notecard by Alana Winder | red thread on paper by Emily Barletta via imrevolting

{ Food for Thought } Wonderful & Peppermint Milkshake

2011-11-28T03:38:00.006-05:00

Do wonderful things with your relationships, work, past-times, health, surroundings... Have you surprised yourself lately with some accomplishment? In which areas of life? I surprised myself recently with growing wisdom - despite human error - rebuilding a cherished relationship, rekindling a few old friendships and letting go of others.

peppermint milkshake

2 c ice cream (vanilla soy/coconut)
1/4-3/4 c coconut milk
1/4 tsp peppermint extract
1 cup frozen strawberries
1 frozen banana
1-1.5 c ice cubes
1. Blend until smooth. Serve.
(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

image by natalie @ calliope | greeting card by Lizzy Stewart via missmoss

milkshake photo via herzallerliebst & recipe adapted from healthyhappylife

{ Food for Thought } Thank You Kindly

2011-11-21T00:28:00.006-05:00

As our official day of giving thanks approaches, my thoughts wander to a few treasures that add such depth and breadth to life, coloring work, dreams, plans...

* creative inspiration & its fruit (even the everyday made beautiful)

* warm, sunny days & lush trees

* a comfortable, lovely place to call home

* genuine friends, great company & good food

* fascinating classes (Design, language, dance, science, craft... I'd take it all.)

* revitalizing travels visually rich, a little pampering, full of experiences

* love solid, comforting, cherishing, passionate, invigorating

pumpkin pie oatmeal
2/3 c regular oats
2 c almond milk
1 tsp pure vanilla extract
2/3-1 c pumpkin
1 tbsp chia seeds
pinch of sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
topping
2 tbsp almond milk (alternatives: oat or coconut milk)
2 tbsp pure maple syrup
pinch of cinnamon
2/3 pumpkin butter oat square, crumbled
1. Heat the oats and milk over medium heat in a medium sized pot until it comes to a low boil.
2. Stir in the pumpkin and seeds. Heat over low-med for 5-7 min, stirring frequently.
3. Add the spices and vanilla and heat for 5-7 minutes, stirring frequently. Pour into two bowls and divide toppings.
(serves 2 because it's always more fun when there's enough to share or have seconds)

Here's another awesome pumpkin pie oatmeal recipe.

l i v e e x u b e r a n t l y™

image by natalie @calliope | thank you art by Emily Winfield Martin

vineyard photo by OneLovePhoto via apartment34 | oatmeal photo by & recipe adapted from ohsheglows

{ Food for Thought } Thankful for True Friends

2011-11-15T03:37:00.003-05:00

I am grateful for true friends, reserving that special nook in my heart for those who have made an effort to stay in my life and welcomed the same from me.

By the way, the photo on the bottom right is the work of the incomparable Mario Testino. Some photographers capture the soul. Testino captures energy like none other. Imagine an apprenticeship under Testino! I would need to be revived with paddles. ; )

lavender hot chocolate
2 c whole milk
3 oz dark chocolate (70% cacao)
1 oz milk chocolate
1/4 tsp lavender buds (fragrant so adjust per preference)
1/2 c cold heavy whipping cream
1/4 tsp vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tbsp granulated white sugar
1. Whipped cream: Beat cream, vanilla, and sugar in a cold mixing bowl with a whisk or mixer until stiff peaks form. Refrigerate until ready to use.
2. Hot chocolate: Heat milk and lavender over med heat, whisking occasionally until begins to simmer. Remove from heat and set aside for 5 minutes to steep. Strain lavender and return milk to saucepan. Over med heat, add chocolate and mix until melted and incorporated. Whisk until frothy (10-20 sec). Serve with a dollop of whipped cream.
*Note: To make creamier, change ratio to 1 to 1 dark to milk chocolate.
(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

image by natalie | quote adapted from words by Jennifer Aniston & Judith Viorst | hot chocolate photo & recipe by Rick Poon | hug photo by Beginning Boutique via theelectric | model friends photo by Mario Testino via ttimechic

{ Food for Thought } Be Strong, Count Wisely

2011-11-08T21:36:00.004-05:00

macaroni & cheese

for breadcrumbs
3 slices white sandwich bread, crusts removed
1 tablespoons unsalted butter, melted
for pasta
Coarse salt
4 ounces dried elbow macaroni
for sauce and cheese topping
1-1/2 tbsp unsalted butter, plus more for baking dishes
1/8 c finely diced yellow onion
1/8 c all-purpose flour
1-1/2 c whole milk
1 oz Italian fontina cheese, grated (1/4 cup)
1-1/2 oz Gruyere cheese, grated (1/2 cup), 1/6 cup reserved for topping
3 oz extra-sharp white-cheddar cheese, grated (1c), 1/6 c reserved for topping
1 oz Parmigiano-Reggiano cheese, grated (1/2c), 1/4 c reserved for topping
Coarse salt and freshly ground black pepper
pinch of cayenne pepper
pinch of freshly grated nutmeg
for slow-roasted tomatoes
3 small tomatoes, sliced crosswise into 1/4-inch-thick rounds
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 tsp fresh thyme, leaves

1. Heat oven to 375. Cook past 2-3 minutes less than instructions on package (the inside should be underdone), rinse under cold water and drain.
2. Bread crumbs: Tear bread into large pieces and pulse in a food processor to form very large crumbs. Add melted butter in a bowl and toss evenly to coat.
3. Butter four 6-oz shallow baking dishes or one quart baking dish.
4. Cheese sauce: Melt butter in a 2-quart pot over medium heat, add onion. Cook, stirring occasionally, until translucent (about 5 min). Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning (about 45 sec). Add milk and whisk to mix. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened (about 4 min). Add fontina, 2/3c Gruyere, 1/2+1/3 c cheddar and 1/4 cup Parmigianno-Reggiano, stirring until completely melted and smooth. Season with S&P, add cayenne and nutmeg, and stir to mix.
5. Add pasta to sauce and mix thoroughly. Pour into baking dishes and sprinkle evenly with the reserved cheese then the bread crumbs. Top with roasted tomato slices and thyme.
6. Tomatoes: Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with S&P and sprinkle with thyme leaves. Roast until softened and browned in spots (about 20 min).
7. Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden (25-30 min). Let cool 5 min.
(serves 4 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

image by natalie @ calliope | words via middlechildcomplex | photo & recipe by Martha Stewart

A Little Paranormal Activity

2011-10-31T20:18:00.000-04:00

A little paranormal activity today.

Yes, my mom still makes my costumes, because I'm too OCD to sew. ; )

l i v e e x u b e r a n t l y™

{ Food for Thought } Halloween Pairing III

2011-10-31T08:00:00.028-04:00

I love the thrill of the spooky. What was that noise? A sudden rustle. Creaking floors, moaning doors. A wind that whistles and an owl that asks "whoooooo". Paint an eerie canvas for your party guests with jet black, crimson red and a drop of Halloween orange against a gossamer grey. Don't forget scent (crackling fire wood) and sound (try my playlist after this post). Then eat, drink and be scary!

red & black candy apples
8-10 medium sized apples
8-10 wooden twigs, twimmed
3 c granulated sugar
1/2 c light corn syrup
1 c water
several drops of cinnamon flavored oil
1/4 tsp red food coloring
1/4 tsp black food coloring
1. Clean and dry the apples, removing as much of the wax as possible. Remove stems and leaves. Insert a twig into the end of each apple. (Sharpen the twig or use a candy stick to create the hole.)
2. Heat and stir sugar, corn syrup and water in a saucepan until sugar dissolves. Boil until the syrup reaches 300F on a candy thermometer, careful not to go over 310. Remove from heat and stir in flavored oil and food coloring.
3. Dip one apple completely and swirl to coat in syrup. Drain excess over saucepan. Place apple, with the stick facing up, onto a baking sheet (greased or lined with a silpat). Repeat all process. If your syrup thickens or cools, briefly reheat. Cool apples completely before serving.
*For bright, glassy red apples, use lighter colored apples (Granny Smith, Golden Delicious)
*For dark black apples, use darker apples (Red Delicious), dip black or red apples a second time into black syrup

sunset cocktail
3 ounces tangerine juice
1 1/2 ounces white rum
3/4 ounce grenadine
Ice cubes
1. Combine juice and rum in a tall glass filled with ice. Top with grenadine and serve.
*It is beautifully two-toned when first poured; the ingredients then create an intense orange color.
(serves 1 so multiply for your party!)

l i v e e x u b e r a n t l y™

image by natalie @ calliope | spooky candy apple recipe & photo by Matt Armendariz | halloween sunset cocktail by MarthaStewart |

Halloween: Season of the Lantern

2011-10-30T14:28:00.002-04:00

Some of these are completely insane. The witch from Sleeping Beauty? Crazy impressive. The cats in forest? You really have to have a surgeon's hand for such intricate work. The rest, however, are reasonable. The pumpkin flames idea is perfect for those with gas or non-functioning fireplaces - the vignette creates a great sense of warmth. The more I think about it, the more I like the black cats. It's such a simple idea: spray paint, carve the heads with a pair of eyes and add ears. Forget those mass-produced plastic glow-in-the-dark eyes; picture visiting a house after sunset and seeing only three sets of glowing, vacant cat eyes. That's awesome.

l i v e e x u b e r a n t l y™

jack-o-lantern Halloween pumpkins alice in wonderland silhouette papercuts via apartmenttherapy | black cats via Sunset bats via nobiggie | sleeping beauty unknown | fireplace via CountryLiving | cats unknown

Hello, Halloween!

2011-10-29T17:00:00.001-04:00

You pretty much need not decorate a thing more if you dress up your door. Crepe paper and felt. Simple. Effective. What's inside? Let them speculate.

l i v e e x u b e r a n t l y™

Halloween door bat dècor via thehappyhome and black wreath by CountryLiving

{ Guest Post } Chocolate, Cupcakes & Wine... Oh My!

2011-10-29T14:33:00.011-04:00

What do you like to do on chilly, wet Saturdays? A determined and cold rain is soothing DC into a slumber today. This means I'm staying in and casting envious little glances at last weekend's full dance card: hiking in the autumn woods, a crafty pop-up shop, a dance festival (breakdance, Flamenco and ballet under one roof!), and a chocolatey, Bacchus-approved resuscitation.

My first stop along this trip down short-term memory lane is Co Co Sala's celebration of DC Wine Week, which I reviewed on ReadySetDC. If you plan to visit DC, well, ever, you will want to pay close attention to this one and share it on Facebook with others who might like this tip for their next trip...

The DC Wine Week concept was concocted, appropriately, on a cocktail napkin. Founders Lisa Byrne and Vanessa French designed the week-long celebration around a brilliantly simple pairing: good wine and great conversation. In the spirit of inclusiveness and support of local business, Lisa and Vanessa welcomed a variety of merchants and events – tastings, custom DCWW menus, classes and a waterfront fitness training session – from Alexandria to Chevy Chase.

Great wine and conversation moved to Co Co Sala Chocolate Lounge & Boutique, where a tasting of sweets and bubbly in the bar’s warm candle-lit atmosphere made work-weary wine enthusiasts sigh “TGIF”. Attentive bartenders treated visitors to Prosecco, an ombre selection of chocolate (from white to 72% cacao), and a very special cupcake complete with instructions. The chocolate cupcake featured three delicious textures – moist cake, light-as-a-cloud mousse frosting and crunchy cocoa nibs – as well as a wine chaser. Equal parts chic and fun means this tasting is sure to sell out again next year. (Envision “Occupy Co Co Sala” signs populating F St should this tasting disappear from next year’s DCWW offering.)

A mini retreat, this event alone is enough to make you sign up now for DC Wine Week 2012 and toast to weekends at Co Co Sala throughout the year.

l i v e e x u b e r a n t l y™

images natalie @ calliope | wine bottles, Vinoteca wine bar, wine tasting, chocolate & wine event photos by Frances Kupersmith & DC Wine Week logo

{ Food for Thought } Halloween Pairing II

2011-10-24T07:57:00.004-04:00

Leave the orange for Thanksgiving and go red this Halloween with a vampire theme. (True Blood, Twilight or Vampire Diaries... whatever inspires you.) Your guests are sophisticated, so steer clear of the obvious horror and keep them intrigued with more subtle, suggestively "bad things". See how we did it last year.

Both of these bloody good treats were big hits at our parties. The Piña Ghoulada, quite delicious, is far superior to the pre-made mixes - natural and less sweet. We didn't want guests to deal with sticky fingers, so we made one change: instead of dipping the glasses in "blood", we used an eyedropper to drip the red ooze along the inside of the rim. Our cupcakes turned out rather splattered, not nearly as perfect as Retro Bakery's cupcakes below. Hmm, maybe the original designers will give us a few tips to share with you.

What are your Halloween culinary masterpieces?

piña ghoulada
20 oz organic pineapple juice
1 can (15 oz) cream of coconut
1/2 c organic heavy cream
1 c orange juice 10 oz high-quality rum
for the blood: 3 tbsp corn syrup, 1/4 tsp red food coloring

1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine.

2. Messy: Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Tidy: use an eye dropper to line the inside of the rim of each glass.

3. Whisk together drink ingredients. Place 2.5 c ice in a blender and add 1 c drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
(makes 12)
maxine fortenberry's red velvet cupcakes
2.5 c all-purpose flour
1.5 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
for the frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners' sugar

for the blood: use mixture above, darkening with blue/green food coloring and liquifying with cranberry/pom/blueberry juice

1. Preheat the oven to 350 and line two 12-cup muffin pans with cupcake liners.

2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the dry ingredients to the wet and mix well until smooth.

3. Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake 20-22 minutes, turning pans once half way through. Test with a toothpick. Remove from oven and cool completely before frosting.

4. For frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. On low, add the sugar until incorporated. Mix on high until very light and fluffy.

(makes 24 cupcakes)

l i v e e x u b e r a n t l y™

image by natalie @ calliope; true blood bottle image by Hannes Beer via oliphillips; bloody piña colada photo & recipe by marthastewart; bloody Twilight cupcake photo by Retro Bakery & recipe by Paula Deen

Elle Sweden

2011-10-19T10:13:00.002-04:00

I found this image from the November issue of Elle Sweden so stunning, I had to share it with you. Photographer Andreas Öhlund beautifully captured this story of forties fashion styled by fashion editor Linda Lindqwister. Clearly '40s inspired but freshly modern, aren't the cut and color of this ensemble striking? The lighting is exquisite, too; you can almost feel the textures of this dress and lovely hairdo. This image really does transport me out of the ordinary.

l i v e e x u b e r a n t l y™

photo via fashiongonerogue & hautedesign

{ Food for Thought } Halloween Pairing I

2011-10-17T08:22:00.002-04:00

It's no secret that Halloween is one of my favorite holidays. So is Stan's; he gets much applause for his outdoor décor and delights in giving pre-teen trick-or-treaters a nice little scare. (In fact, they return for more fright.) For us, it is simply an opportunity to be creative and recreate some of that light-hearted fun we had as kids trick-or-treating. We host Halloween parties every few years to give our friends that opportunity: to dress up, play and escape the everyday a little.

For Halloween décor, we much prefer the suggestion of spook over gratuitous, stomach-churning horror. While we try to reuse our decorations from year to year, we do customize the overall design to our chosen theme. No one does spooky chic like Martha Stewart, often my source for Halloween inspiration; I've incorporated many of her indoor and outdoor projects and recipes. As a former event stylist, however, I create our own design for décor and menu. Last year, the theme was True Blood-inspired Supernatural. I dressed as a brunette Pam and designed the indoor décor with a touch of Pam's gothic-chic flair. We offer hors d'oeuvres, a signature cocktail, dessert, and make it interactive by asking our guests to bring their favorite autumn brew to share. The most popular dish is the Devilish Eggs (below).

What is your all-time favorite costume and most unforgettable Halloween experience?

devilish eggs
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside.
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside.
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass.
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black.
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass.
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.

(eggs serve a party of 8, cocktails each serve 1)

l i v e e x u b e r a n t l y™

image by natalie @ calliope; typography by Kelly Thorn; photos & recipes of deviled eggs & Halloween cocktails by Martha Stewart

{ Travel Retrospective } A Languid Respite

2011-10-14T00:12:00.001-04:00

A glance back at our last trip to the beach. It was a languid visit to the seaside, filled with vespa-esque rides with the sun shining down upon us and wind soothing our hair, folksy playlists, and ice cream cones. Wouldn't it be wonderful to make little retreats like this a seasonal tradition? Couldn't you go for a getaway in the mountains right now with a view of autumn splendor and a mug of warm cider? How about a respite in the country, after the holiday festivities, to hear the sound of snowy silence cuddled next to a warm fire, sipping on a glass of mulled wine? What are some of your favorite escapes?

We discovered a culinary treasure during this trip: healthy, non-fat "ice cream" that tastes like frozen custard: annie's banannies. Amazing!

l i v e e x u b e r a n t l y™

image & photos by natalie @ calliope; quote by Robert Brault

{ Food for Thought } The Storybook of Our Lives

2011-10-10T18:35:00.012-04:00

Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.

The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.

fig, mascarpone, and pistachio tart

for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water

1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.

for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon

1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.

for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)

1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)

l i v e e x u b e r a n t l y™

image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman

{ Food for Thought } The Kind of Girl

2011-10-03T19:14:00.005-04:00

Do you tuck away memories to savor or reflect on later? I instinctively do this. In fact, I have a compulsively detailed memory for random moments. While it isn't quite "photographic", you can count on me to recall visuals, locations, topics of conversation and often specific comments. I may not be able to extract information on-the-spot, but my mind seems to shift into that gear once a formerly familiar subject comes up. I seem to automatically ride that momentum going through triggers until the right memory surfaces. Handy, right? Yes and no. It doesn't seem to work as magically for truly useful knowledge. Then there are things I prefer to forget. A good memory for random moments isn't always convenient for others, either.

I have tried to use my superpower for good, however, using it to recall moments that warm and inspire - jokes, the weird but fun, adventures, the fascinating, the beautiful, celebrations small and grand, touching gestures, moments of quiet intimacy, and simple things like happy, loving glances. So I'm the kind of girl who smiles at pretty memories and laughs at funny moments days later, drinking from the glass half full. Unexpected like waffle-shaped cookies, which seem like the product of a happy accident but are pure genius. "A secret genius... the best kind."* ;)

oatmeal chocolate-chip waffle cookies

1/4 c (1/2 stick) unsalted butter, melted
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)

l i v e e x u b e r a n t l y™

image/graphic design by natalie @ calliope

photo of woman with umbrella smiling in the rain via bliss; chocolate chip waffle cookie photo & recipe by finecooking via thekitchn; *DropDeadDiva

{ Food for Thought } A Good Day

2011-09-28T11:45:00.003-04:00

I just thought this was funny. Admit it. You feel like this, too, sometimes. I don't feel like this most days (fortunately!), but recently I met someone who made me think of this quote... a little presumptuous and awkwardly "smooth" but not tempting enough to hit or bite ;), just enough to snicker. You know it's a good day when you can laugh at silliness... and bite into something worth chewing like this gooey sandwich.

caprese grilled cheese sandwich
4 slices of thick french bread
4 slices of mozzerella cheese
fresh basil leaves
tomato, thinly sliced (recommend juicy and sweet hybrid stramato, or roma)
balsamic vinegar
olive oil
salt and pepper
1. Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer tomato slices on top of basil leaves.
2. Drizzle lightly with balsamic vinegar and olive oil. Season with a dash of salt and pepper. Place another cheese slice.
3. Top arrangement with the other slice of french bread with buttered side up.
4. Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down. Toast, flipping once, until both sides are lightly browned and cheese melts.
*other filling options: provolone or swiss with arugula, and prosciutto or chicken, gruyere and smoked salmon
(makes 2 servings because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

"You know it was a good day" quote via joann; sandwich image & recipe via cookmobile

{ Food for Thought } A Cup of Kindness

2011-09-19T09:57:00.002-04:00

Words to live by. A soft place to land, a soft place to catch. Makes the difficult possible in the moment or in the long run. A cup of homemade pumpkin spice latte feels like a cup of liquid kindness.

pumpkin spice latte
1 c milk (recommend Earth Balance soy)
1/4 c (heaping) pumpkin puree, more if you really love pumpkin
2 tsp pumpkin pie spice blend (ginger, nutmeg, cloves, cinnamon)
1 tsp cinnamon
1 tsp vanilla extract
2 tsp organic brown sugar (or equivalent preferred sweetener)
optional: pinch of ground garam masala, cardamom, or other warming spices
1. Make 2 cups of coffee.
2. Make pumpkin milk: Combine all ingredients in a small bowl and whisk well by hand or with blender.
3. Warm the finished pumpkin milk mixture in the microwave (1 min) or on the stovetop
4. Pour 1 c of brewed coffee into each mug and pour half the pumpkin milk mixture over the top of the coffee.
5. optional: Top with homemade whipped cream (1/4 c organic heavy whipping cream and 1 tsp organic raw sugar beat to soft peaks) and a sprinkle of pumpkin pie spice/cinnamon.
(makes 2 servings, because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

image & graphics by natalie @ calliope; photo & recipe by loveveggiesandyoga

Design on the Big Screen: Twilight's Breaking Dawn

2011-09-14T19:48:00.001-04:00

When I grow up, I'd like to be a set designer, art director or costume designer for film (or chief editor of a lifestyle mag). If you look beyond the bright lights, you see in their work the magical intersection of fashion, history, dialogue, and, of course, art. The latest movie sets and wardrobe on my mind were crafted for Breaking Dawn by Lorin Flemming (art direction), David Schlesinger (set design) and Michael Wilkinson (costume design). The wedding scene is like an Impressionist painting of, well, dawn breaking through a cloud-filled sky thanks to a palette of violet, gray, blush and beige against an ethereal canopy of blossoms. The honeymoon wardrobe conveys a sense of union between the newlyweds in beachy whites, khakis and blue-grays. The beach house is decked in rich and sensually exotic hues with accents reminiscent of the 1920s, the decade the heads of the Cullen family were married. I'm excited about seeing the rest of the canvas in November!

l i v e e x u b e r a n t l y™

Breaking Dawn movie wedding stills via yahoomovies; Bella & Edward honeymoon stills by Andrew Cooper/Summit Entertainment

{ Guest Post } Kirtsy to A Love Story in Shades of Silver

2011-09-13T00:00:00.000-04:00

I had the small but lovely honor of curating two collections of images for kirtsy.com. "A Love Story in Shades of Silver" is the second collection. Here's a storyboard I created based on that collection. Black and white photography has a unique power to move, because its simplicity strips away distractions and differences, leaving only emotion which is something we can all relate to. I crafted this story from a string of memories evoked by beautiful images. I dedicate this story to my favorite kindred spirit, who came home with a rose on Friday and inspired this week's {Food for Thought}.

l i v e e x u b e r a n t l y™

girlfriends via catherinecampbell; retro ladies at beach by Nina Leen; chic swimsuit by Jose Villa; chic floppy hat by Albert Giordan via hautedesign; drawing woman's eye unknown via weheartit; hands holding unknown via whatsmineisyours; ballet dancers feet unknown via carolinepeq; scalloped blouse unknown via crushculdesac; marion cotillard unknown via listal; sunlight kiss by unknown via stylemepretty; drawing of couple in bed by B. Vaughn via deviantart; couple laughing by unknown via jennytea; gray beach house for House Beautiful via habituallychic; modern white gray living room by stylizimo; dachshund puppy running by Michal Szydlowski; I fell in love and you smiled because you knew image by natalie @ calliope with flourishes by justlucky

{ Food for Thought } Wearing Your Smile

2011-09-12T01:53:00.002-04:00

An ombre-pink rose. Sunny days and breezy nights. A potluck dinner and a movie. A gentle dog making a silent connection resting his chin on my knee. Kind relatives stopping by on their way back home. Above all, sweet, peaceful moments with my favorite kindred spirit. This made me smile. What made you smile recently? (The memory seems to linger longer when you recall and share.)

raised waffles

3/4 7-gram package active dry yeast
1-1/2 c warm milk
6 tbsp butter, melted
3/4 tsp salt
3/4 tsp sugar
1-1/2 c flour
1-1/2 eggs
(3/4) 1⁄4 tsp baking soda
1. Dissolve yeast in (3/4) 1⁄2 c lukewarm water in a large bowl and set aside until foamy, 8–10 min. Add milk, butter, salt, sugar and flour and beat with an electric mixer on medium speed until well combined, 2–3 min. Cover with plastic wrap and set batter aside, at room temperature, overnight.
2. The following day, preheat an electric waffle iron. Whisk eggs and baking soda into batter until thoroughly combined (batter will be very thin). Pour 1⁄2 c of batter into hot waffle iron and let batter set for 30 seconds, then lower waffle iron lid and cook until waffle is golden brown and crisp, about 5 min. Repeat process with remaining batter. Batter will keep for several days in the refrigerator.
(makes 6 waffles for 2 servings to be shared)

l i v e e x u b e r a n t l y™

I'm wearing the smile you gave me quote via sayingimages; stacked waffles and ice cream image and waffles recipe via saveur

{ Food for Thought } Here's to You, Summer

2011-09-05T07:00:00.004-04:00

Coming to terms with summer's end doesn't get easier. Every year I wait until I see the first sign of fall - a bough of changing colors - before I accept summer's departure. In the meantime, I'll toast to summer and daydream about its virtues. We miss you already, summer. Thanks for gloriously long days of sunshine and summer-stormy nights. I look forward to next year's parade of summer dresses and floppy hats, ice cream runs, frisbee volleys, pretty cocktails and impossibly messy watermelons. What did you enjoy most this summer? (Comment below, if you care to share.)

watermelon ginger refresher

6 oz puréed watermelon*
2 oz light rum
2 oz domaine de canton ginger liqeuer
1 oz fresh lime juice
1 oz simple syrup, optional (depending on the sweetness of your watermelon)
watermelon slice, to garnish
1. Puree watermelon*: cut into chunks and purée in blender for 10 seconds or until completely smooth.
2. Combine all ingredients in cocktail shaker and fill with ice. Give it a good shaker, about 10 seconds.
3. Strain into a glass and garnish with the watermelon slice.

l i v e e x u b e r a n t l y™

long for salt air image via thewheatfield, watermelon refresher recipe & image via eatmakeread

Today I Fancy: Modern Art Quilt

2011-09-01T00:39:00.000-04:00

A stunning quilt concept created by fabrics designer, Tula Pink. This is insane. All fabric pieces are cut on the bias and none are the same size. On the right is a portion of her blueprint. Don't you love modern designs in traditional crafts?

A glance back at the amazing Monster Quilt here.

l i v e e x u b e r a n t l y™

space dust quilt by tulapink

{ Food for Thought } Life is Art

2011-08-29T10:01:00.004-04:00

Life is so much more enjoyable not when you look at everything through rose colored lenses but when you color everything with a touch of rose. Everyone has their own hue; tint your own space and help others enjoy theirs. At the heart of our Live Exuberantly™ philosophy...

the perfect cappuccino

2/3 c coffee (Colombian medium-roast)

1-1/3 c organic milk (suggest Earth Balance organic original soy)

1 tsp raw organic sugar (or to taste)

cinnamon and chocolate shavings for garnish

1. Brew coffee per directions on package.

2. Heat milk (do not boil) and pour 1/3 c into each coffee cup.

3. Stir 1/2 tsp sugar into each cup. Pour 1/3 c coffee into cup.

4. Foam the remaining milk with hand frother and spoon it into each cup.

5. Sprinkle with cinnamon and chocolate.

(makes 2 servings, because it's always more fun to have enough to share or have seconds)

l i v e e x u b e r a n t l y™

quote image & recipe by natalie @ calliope,

photo unknown via bonchicbongenre and thisisglamorous; words via 4u-2 and polyvore

{ Guest Post } Kirtsy to Moments in Red

2011-08-25T17:44:00.007-04:00

I had the small but lovely honor of curating two collections of images for kirtsy.com. This collection, titled "Moments in Red" is about moments we all experience. Like scent, color can conjure memories both simple and substantial. Red needn't be fiery. It can be exuberant, pretty, playful, uplifting, or just accompany moments marked by those vibes. In case you missed it, here's a storyboard I created based on that collection.

l i v e e x u b e r a n t l y™

baby hat unknown, superhero girl by Michelle Tandy, A-line dress with crinoline and red heels unknown, her life was her canvas unknown, girl in red dress leaping by Caitlin Bellah, chevron dress via atlanticpacific, blue-eyed girl with lipstick unknown for Guerlain, dotted skirt and red sandals builtbywendy, red leaf on cobblestone street by Mike Shaw, girl looking out window for gabrielleadamidis, Emma Watson red dress by Mark Seliger for VogueItalia, drink champagne and dance on tables image by natalie @ calliope and photo by Barbie Hull, bokeh red tea cup by Laura Sici, woman in red gown on grass by Annie Leibovitz for Vogue, woman tossing petals unknown

{ Food for Thought } Simply Happy

2011-08-22T22:28:00.001-04:00

It is truly striking how much of one's happiness rests on one's perspective. What occupies your thoughts, how you feed your art, what you do to lift your spirits, how you interpret a situation, how you handle reality, your standards for yourself and others, how you treat others and yourself, how well you balance self-confidence and modesty, what fills your heart...

Take joy in the simple things. Milkshakes seem to be the best way (I dare say the right way) to toast happy simplicity.

salted caramel pecan milkshake

2 tbsp caramel sauce, plus more for glass

4 scoops premium organic vanilla ice cream
1/4 c organic whole milk
2 tbsp toasted pecans, plus more finely chopped for garnish
pinch of sea salt, plus more for garnish
splash of brandy (optional)
for caramel sauce
1 c sugar
3/4 c heavy cream
1 tbsp unsalted butter
1 tsp pure vanilla extract
1. (makes 1c of caramel) Combine sugar and 1/4 c water in a small saucepan over med-high heat. Bring to a boil without stirring. Wipe down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Just as liquid begins to brown, swirl pan to color evenly. Remove from heat when liquid is dark amber. Slowly add cream, stirring with a wooden spoon. Add butter and vanilla; stir to combine. Let cool slightly.
2. Drizzle inside of two glasses with caramel sauce; set aside. Place ice cream, milk, pecans, caramel, and sea salt in blender; blend until smooth. Pour into glasses; garnish with pecans and sea salt. Serve immediately.
(serves 2, because it's always more fun to have enough to share or have seconds)

l i v e e x u b e r a n t l y™

quote image by natalie @calliope based on think happy be happy quote via whatsmineisours; milkshake recipe via marthastewart

{ Food for Thought } Connect

2011-08-13T12:39:00.108-04:00

Connect. Laugh, move, be still, listen, learn, feel... experience together. Trifle strikes me as something so fun to enjoy together, each creamy, crunchy, sweet and tart layer waiting to be discovered. Want to share a full meal? Pick a few favorite dishes, turn the kitchen upside-down and serve family-style.

lemon mousse strawberry trifle

for the cake

1 c + 2 tbsp unblanched sliced almonds
3/4 c + 2.5 tbsp sugar, divided
6 large eggs
2 large egg whites
1 tsp finely grated lemon zest
1/2 c + 1 tbsp white rice flour
1. Preheat the oven to 325. Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.
2. Toast the almonds on a separate baking sheet until pale golden, about 7 minutes. Cool completely.
3. Pulse the almonds with 2.5 tbsp sugar until finely ground. Stop before the nuts start to form a paste.
4. Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
5. In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.
6. Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tbsp at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
7. Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean.

for the lemon mousse

grated zest of 1 lemon
1/2 c lemon juice
1/4 c sugar
2 eggs
1 c heavy cream
4 cups fresh strawberries
1. Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
2. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
3. In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag.

assemble

1. Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.
2. Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.
(serves 6-8, enough for a party!)

l i v e e x u b e r a n t l y™

image by natalie @ calliope; photos: hands holding via whatsmineisyours, couple laughing via jennytea, quote graphics via michelleums, girlfriends shopping via wherethesidewalkbegins, woman laughing in ocean by unknown , recipe & trifle photo via tartelette

Perspective. Choices.

2011-08-12T09:59:00.002-04:00

A beautiful illustration. How does it speak to you?

l i v e e x u b e r a n t l y™

drawing woman's eye via weheartit

{ Food for Thought } Layers Bitter and Sweet

2011-08-08T23:46:00.069-04:00

Layers, bitter and sweet.

chocolate truffle tarts

2 sheets pre-rolled semi-sweet chocolate 12x12 pastry

9 oz premium chocolate, finely chopped

2.5 tbsp unsalted butter, chilled & diced

11.5 oz cream

3 eggs + 2 yolks

1 tbsp Irish Whiskey or Amaretto

chocolate syrup

whipped cream: 1 c heavy organic whipping cream, 1/2 tbsp raw organic sugar

1. Grease 8x4 individual tart tin (loose bottoms, if possible).

2. Line with pastry. Prick bases with fork a few times. Fill each with baking beads in parchment. Bake for 10 min. Remove beads and paper. Bake another 10 min until shells are fully cooked. Fully cool.

3. Place chopped chocolate and butter into medium heat-proof bowl.

4. Bring cream to boil over medium heat in small saucepan. Pour into bowl of chocolate and butter. Set aside for 30 seconds then gently mix.

5. Add eggs and mix to form glossy, smooth mixture. Add whiskey and mix.

6. Pour into shells, leaving 1 mm gap at top for syrup. Chill for 4 hours until filling is firm to the touch.

7. Pour thin layer of syrup and refrigerate until ready to serve.

8. Whip the cream, adding sugar halfway through to soft peaks. Serve tarts with whipped cream.

l i v e e x u b e r a n t l y™

quote design by natalie @ calliope; quote words via bitsotruth; chocolate tart recipe & photo by whatkatieate via freshexchange

{ Food for Thought } Time for Chambord

2011-08-02T07:51:00.003-04:00

My friends, this one speaks for itself.

When do you have the urge to crack open a little bubbly and move around? In celebration, while out with the girls, after a crazy week, or perhaps just because? I sense a few really good stories surface as you read this... (Sorry for being a day late with this week's Food for Thought. It has been one of those crazy weeks. How appropriate, no?)

raspberry chambord champagne cocktail
Chambord Black Raspberry Liqueur
rosé champagne or sparkling wine
fresh raspberries
1. Pour 1 ounce of raspberry liquor into 6 ounces of champagne/sparkling wine in a flute.
2. Drop a raspberry in each flute as a garnish.

l i v e e x u b e r a n t l y™

quote image by natalie @ calliope; time to drink champagne & dance on the table quote via tch; cocktail photo via mywedding & recipe via asweetsoiree

{ Food for Thought } Being Kind to Ourselves

2011-07-25T08:00:00.089-04:00

This watercolor is in the spirit of being kind to yourself, remembering that you deserve as much consideration, respect and courtesy as others - basically, taking care of yourself. It isn't about being vain, selfish or parsimonious, which sometimes people confuse when faced with the choice. It isn't about taking anything away from others or operating under inferiority/superiority complexes. (If your approach is based in self-entitlement, presumptuous or exploitative expectations, then you should worry.) It's about people being kind to and considerate with themselves and each other. So work out in a way that's fun for you, enjoy hobbies when you can, try healthy and flavorful meals, connect with good people with positive influence, learn something new, save up for travel and new experiences, unwind with a pampering/grooming session, and be gracious and helpful but clear and assertive with boundaries so that everyone can enjoy equally their time together. You let it go once but multiplied over the years it's a philosophy and lifetime pass. It's never too late to start; just be consistent and democratic about it. Not to worry - like I said before, everyone who truly values, respects and embraces you will not just understand, they'll treat you accordingly. Those who don't have their own issues or are accustomed to the convenience of being on the asking-receiving end of a relationship that could be healthier. Hopefully, they'll eventually develop the maturity and appreciation to understand and be as considerate with you as you are with them.

Make dining solo a little luxury by making it special with something like this gourmet sandwich. Savor it with a favorite beverage, a good book or delightful tunes. (Alternate toppings, if you're down on eggs: fruit, roasted veggies.)

open-faced egg, arugula, ricotta sandwich
2 (2-ounce) slices whole-wheat country bread
cooking spray
1 c arugula
1/2 tbsp extra-virgin olive oil, divided
3/4 tsp fresh lemon juice
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 large eggs
1/4+1/8 c part-skim ricotta cheese
1/8 c (1/2 oz) grated fresh Parmigiano-Reggiano cheese
1/2 tsp chopped fresh thyme
1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. Combine arugula, 1 tsp oil, juice, pinch of salt, and 1/8 tsp pepper; toss gently.
4. Heat remaining 1/2 tsp oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5. Combine 1/8 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining salt and remaining 1/8 tsp pepper.
(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

love yourself more image by kopriva via whatsmineisyours; recipe via myrecipe

New Jewelry: Modern Femininity

2011-07-22T18:45:00.003-04:00

The latest addition to our collection exudes a subtle sexiness in its delicate yet self-assured femininity. Its airy minimalism is fresh like a light breeze. Even better, it's perfectly versatile and accessible. That was the intention of brilliant designer Rachel Blakely. Handcrafted jewelry for well under $50 that illuminates outfits from the classic white t-shirt and jeans to a hot little cocktail dress. Beyond functional and affordable, it's really creative. Rachel uses film, familiar objects, sentiments and the natural world as inspiration. Remember friendship bracelets and necklaces from your schooldays? Here's a sophisticated version below available in blush and mist.
I'm patting myself on the back over this find! (I'm amazed by the great work coming out of the North West.) What would you wear this with?

l i v e e x u b e r a n t l y™

{ Food for Thought } Deathly Hallows

2011-07-18T09:01:00.004-04:00

In honor of my fellow Gryffindors, Ravenclaws, Hufflepuffs and select Slytherins... Also, scroll to the bottom for Christina Perri's Jar of Hearts video with Harry Potter-esque effects.

Official Wizarding World of Harry Potter Cauldron Cakes at Honeydukes. Find another great recipe at bakingdom.

cauldron cakes

cupcakes

3 oz bittersweet or semisweet chocolate, finely chopped
1/3 c Dutch-processed cocoa powder
3/4 c hot, strong-brewed coffee
3/4 c bread flour
3/4 c granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract

1. Preheat oven to 350°F. Line a muffin pan with paper liners. Place chocolate and cocoa in a medium bowl and pour hot coffee over it. Whisk until smooth and cool completely in refrigerator (20-30 min).

2. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

3. Whisk oil, eggs, vanilla, and vinegar into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until a toothpick inserted comes out clean (17-20 min). Allow to cool in pans 10 min, cool completely on a wire rack. Best to place on a wax paper-lined baking sheet in the freezer (10-15 min) to make it easier to dip in chocolate.

5. When cupcakes have cooled completely, remove paper liners. Cut a small cone of cake from the center of each one with a paring knife or large decorating tip pressed and twisted.

6. Place 3 chocolate chips in triangular formations on a Silpat or parchment paper.

7. Melt 1c milk/semisweet chocolate. Dip base of each cupcake into melted chocolate. Tap off all excess chocolate and set cakes on chips not pressing too hard but just resting on top.

mousse filling

1 tbsp Dutch-processed cocoa powder
2-1/2 tbsp hot water
3-1/2 oz bittersweet or semisweet chocolate, finely chopped
3/4 c heavy cream
1/2 tbsp granulated sugar
pinch of salt

1. Combine cocoa powder and hot water in a small bowl and set aside.

2. Place chocolate in a medium bowl and melt in microwave in 10-sec intervals, stirring between each until melted and smooth. Set aside to cool slightly (5 min).

3. In the bowl of a stand mixture fitted with whisk attachment, whip cream, sugar, and salt at medium speed until slightly thickened (30 sec). Increase speed to high and continue whipping until soft peaks form (like whipped cream). Whisk in the cocoa mixture until smooth, then fold in the cooled melted chocolate mixture until no white streaks remain.

4. Put mousse in a pastry bag fitted with a rounded tip or in a Ziploc bag with the tip cut off and pipe into the center of each cupcake, overfilling them so it looks like cauldron's potion is bubbling out.

buttercream

1/2 c shortening
1/2 c butter, softened
1/8 tsp salt
1 tsp vanilla extract
4 c powdered sugar
1-1/4 c cocoa powder
4-6 tbsp milk, depending on the consistency desired
optional: gold luster dust, a few drops of clear extract (vanilla, almond, lemon, etc.), a small artists' paintbrush for brushing on color, or gold & silver sprinkles

1. Beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar 1c at a time, scraping down the sides of the bowl as needed. Add cocoa powder and 2 tbsp of milk; beat at high speed until light and fluffy. Add additional milk as needed for desired consistency (5 tbsp total).

2. Put frosting in a pastry and pipe a wide ring around the edges of each cupcake, then fill the center with a rounded blob of frosting to cover the mousse. Use a knife to make two small slits, one on each side of the cauldron, where the chocolate handles will be placed.

3. When frosting is set and dry, mix gold luster dust with a few drops of clear extract. Brush color over frosting in the center of the cauldron or use sprinkles.

cauldron handles

1. Melt about 1c chocolate in the microwave in ten second intervals, stirring between each. (Maybe adding a little bit of shortening to make it smoother.)
2. Fill a Ziploc bag with melted chocolate, cut off the tip, and pipe wide U-shaped handles onto a cold baking sheet lined with a Silpat or wax/parchment paper. Place one of the cakes on the sheet, then draw the handle next to it, making it just slightly narrower than the top of the cakes. (Make as many as you can fit in case some break later).
3. Place in freezer until ready to use.
4. Remove chocolate handles from freezer and carefully peel off wax paper. Working quickly (to avoid your fingers melting the handles), gently press handles into the slits you marked in the frosting.
Makes about 15 cauldron cakes.

l i v e e x u b e r a n t l y™

Dumbledore quote "Happiness can be found even in the darkest of times, if one only remembers to turn on the light."via happinesssource, cauldron cake recipe via bakergirl, cauldron cakes at Honeydukes by natalie @ calliope

Mental Health Day Wishlist: Places

2011-07-14T11:50:00.001-04:00

Such a lovely photographic interpretation of Rossetti's work...

Today, I kind of need to be doing that (minus the mystery of creatures unseen in dark waters below) in a place like this. (There's something so comforting, soothing and private about a cathedral of trees.)

l i v e e x u b e r a n t l y™

floating lily maid by ann he via moxeemagazine; Chamarande by baloulumix via loveyoubig

{ Food for Thought } A Pretty Shell

2011-07-11T08:00:00.014-04:00

If you are a good person, fair, considerate and self-respecting, bright and modest, educated and well-rounded, poised, equipped with a good sense of humor and passionate about something, these gifts will make themselves known. They are undeniable because they simply are. They don't need to be generally denied or accepted; they just need to be. We tend to be accepted widely but superficially or narrowly but deeply. The rare person is embraced widely and deeply (except maybe Johnny Depp!). Those who don't appreciate your unique blend may have a concoction excessively like or unlike your own, host competing motives or insecurities at the moment, or simply may not be a kindred spirit. And that's ok. Instead of fussing over a persona and stressing about the grapevine, let's develop our gifts, use them to craft great memories with each other, and feed relationships with those who truly do respect, appreciate and embrace us deeply.

Speaking of reputation, vegan eating still seems to carry a stigma of extremist silliness. Paradoxically, eating a steak dinner doesn't seem to carry the same stigma. I don't eat 100% vegan (give up cream-based dessert and the occasional wedge of cheese?!), but - despite my cravings - I try to be honest about the benefits and challenges of a vegan diet and concerns about and conveniences of animal-based meals. I've always preferred fruits and veggies over meats, so eating veggie/vegan foods feels natural. Can you think of a few vegan goodies you already enjoy? (Hint: beer, wine, coffee, PB&J are just a few.) Here's one bursting with flavor that will feel like a natural choice:

quinoa salad with black beans & mango

1 mango, peeled & diced

1 organic red bell pepper, seeded & finely diced

1 c chopped scallions

1 c chopped fresh cilantro

2 tbsp red wine vinegar

2 tbsp grapeseed oil

1/4 tsp salt

1 (15oz) can organic black beans, drained & rinsed

2 c cooked organic quinoa (non-GMO): 2/3 c quinoa & just over 1-1/3 c vegetable stock

optional: avocado, fresh lime juice

1. Make the quinoa per package instructions. Cool.

2. Combine mango, pepper, scallions, cilantro in a mixing bowl.

3. Add vinegar, oil, salt and stir.

4. Add quinoa and stir. Fold-in beans. Serve chilled or at room temperature.

(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

quote image by natalie @ calliope, words via bitsotruth, photo by stan @ calliope, recipe from Veganomicon

{ Food for Thought } A Sweet, Comforting, Adventurous Find

2011-07-04T20:24:00.008-04:00

Toast the sweetness of a kiss, the comfort of a hug, the creativity and anticipation of planning and imagining a journey with this creamy treat - a delicate drink with a dose of unexpectedness. (I substituted the root beer granita with a lemon-violet granita for a tangy yet floral contrast. You could do a strawberry or lemon-rose granita or dark chocolate shavings instead.)

cherry vanilla milk shake with lemon-violet granita

3 lemons

1 c filtered water

1/3 c raw sugar

1/2 c Crème Yvette liqueur

1/3 quart vanilla ice cream
2/3 cups bottled sour cherries with their juices, cherries drained and juices reserved
1. Shave zest from 2 lemons in long pieces with a vegetable peeler. Juice all lemons (about 1/2 c). Combine the water and sugar in a small pan; simmer over medium heat, stirring, until sugar dissolves. Stir in zest; transfer to a bowl to cool completely. Once cooled, discard zest; stir in lemon juice and liqueur. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, about 4 hours.
2. Puree ice cream and reserved cherry juice in a blender until smooth. Add cherries, and pulse until combined but still chunky. Divide among glasses, and top each with 2 tbsp granita.
(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

milkshake & granita recipe via marthastewart; words via wehearit & bitsotruth

{ Guest Post } RSDC Washington Glass School

2011-06-29T01:19:00.007-04:00

Check out my article about the face of the Art Glass Movement in DC, the Washington Glass School. Most of us still perceive glass art strictly as decorative, but much of the work showcased at the WGS's most recent exhibition was undeniably expressive. The collection consistently impressed with creative use of mixed media, but it was the stories behind the work that illuminated the pieces and crafted an almost palpable connection with the artists...

Click here to read the article at ReadySetDC. (Note: Their system must be experiencing minor glitches with formatting/alignment and copy-paste issues affecting some of the text. Also, all except the first photo on that page are my slightly questionable attempts at indoor photography.)

Below is the work of Dale Chihuly, my first introduction to glass art:

l i v e e x u b e r a n t l y™

lamp by Mears via longviewgallery; glass chandelier, ceiling and spears via dalechihuly

{ Food for Thought } Living Life Inspires Work

2011-06-27T08:00:00.008-04:00

When you're inspired, you find yourself spontaneously transforming the ordinary (in this case, a traditional Caprese salad) into magic little masterpieces like these brilliantly simple hors d'hœuvres. Don't wait for a party to do this; do it for yourself. Easy indulgences turn something routine into something to look forward to. Plus, this slice-free version saves time for more living to enjoy.

mini caprese skewers

8 mozzerella pearls

8 grape tomatoes

8 leaves of fresh basil

evoo (dipping-quality, per favore)

balsamic vinegar

1. Wash and dry tomatoes and basil.

2. Assemble the three ingredients on a toothpick and drizzle with oil and vinegar.

(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

live life, inspire work quote via departika; caprese appetizers via terristable

{ Guest Post } RSDC Design Studio

2011-06-21T22:23:00.003-04:00

Check out my interview with the owner of new DC design studio Sukio, Desiré Greene, also organizer of Apartment Therapy Design Evenings. We chat about her inspiration, hope for the emerging DC design scene, ATDE wish list and vision for Sukio. I've had interview phobia since concocting a pretty pathetic mock interview for a sociology class at William & Mary. One phobia down, an embarrassing number of additional phobias to go...

Click here to read the interview at ReadySetDC, an online magazine seeking to capture the cultural renaissance in DC, spotlight the creatives behind the scene and inspire.

l i v e e x u b e r a n t l y™

photo by natalie @ calliope

{ Food for Thought } Life is My Canvas

2011-06-20T09:16:00.006-04:00

It isn't about things; it's about the art in living. It's about the joy and adventure, and the exuberance of making everything a little more magical along the way, as dorky as that may sound. Live artfully...

So add a tuft of cotton candy to your bubbly, use your good china, and rock that outfit if that will make you a little bit happier.

l i v e e x u b e r a n t l y™

life canvas quote via middlechildcomplex, cotton candy champagne by Kate Headley via southernliving

G40 Urban Art Show: Go Play

2011-06-18T18:30:00.006-04:00

Art Whino's G40 Summit is a pop-up urban art show fresh in its multi-experiential innovation. At G40, virtually all surfaces are used as part of any given installation - floors, ceilings, walls, stairwells. Most senses are engaged, too. Ambient music streams through some rooms, while other rooms remain intentionally quiet. One installation provides the viewer with actual candy to enjoy, and another has a dedicated room that makes you feel as if you have stepped into the artist's scrapbook and features journals to peruse. At last year's Summit, there was a small room dedicated to the audience's doodles, a haven for the inner child who yearned to draw on walls. More importantly, G40 gives average people of diverse backgrounds and aesthetic preferences access to the explosive creativity of emerging art, once considered "underground art". What I love most about new art forms is the truly border-free license it seems to grant creatives, in not only a spatial but also a conceptual sense. It doesn't limit the artist's or the audience's experience to a canvas, dimension, aesthetic or statement. It seems to say, "go play!". Don't you miss that chance to play, to follow your imagination without reservation?

1 The words "truth, justice, no crimes" surrounded the painting and window boxes of broken pieces of china lined the bottom edge. 3 If I could buy one work, it would have been these 3 skateboards with butterfly appliqués. 4 Stairwell between exhibition floors.

1 Refreshingly feminine, this artist's work - in this case, crafted with tulle, found book pages, handmade paper - "is intimate and personal, with a bent towards exploring things that have remained unspoken, secret or denied." 2 Is she evil or distraught? Pilgrim or elfin? Either way, her gaze is mesmerizing.

1 cloth blossoms on mesh with coated wire. 2 twine installation that evokes car wash, hair, hay. 3 all in the eyes. 4 almost phosphorescent.

l i v e e x u b e r a n t l y™

photos: sculpture by stan @ calliope, rest by natalie @ calliope

China artwork by Gabriel Pons, topographical artwork by Charles Clary, skateboards and graffiti mural unknown, tulle dressform artwork by Kelly O'Brien, elfin pilgrim by Rich Salcido, mesh wire and pink artwork by Christina Martinelli, hanging twine artwork by Natalie Andrews, sculpture and hummingbird mural unknown

Anniversary Weekend Beach Escape

2011-06-15T03:05:00.008-04:00

This year we celebrated our anniversary with a weekend escape to Rehoboth Beach. While temperatures soared and dipped with the seagulls, the waters lapped against a tingling 62 degrees.

Used to Stan's "shark!" exclamation, I was beside myself when a pod of dolphins (my second-favorite animal) swam within 100 feet of the water's edge. There I am, mesmerized. If Dolles would rid its salt water taffy of trans fats, it would be as great as its sign. Although a bit girly for my taste, this adult bike was snap-worthy in all its cotton-candy-hued pom-pom glory.

Eats at our favorite restaurant, Stingray Sushi Bar & Asian-Latino Grill:

organic green salad | golden beets, rainbow radish, carrot-ginger dressing

fish tacos | pan-fried grouper, crisp cabbage, pickled red onion, tomato, chipotle sour cream

crab croquetas | jicama apple slaw, chili ponzu dipping sauce, roasted red pepper remoulade

little miss | gin, white peach, cranberry juice, strawberries, honeydew, snippets of basil

I wish I hadn't shared the avocado cheesecake - not too heavy but perfectly dense, a subtle avocado flavor, and just sweet enough to qualify it as dessert.

British spirit persists at a French crêpe stand; our first (and probably last) experience with soft-shell crabs; a perfect threat

It started with this homemade treat.

This is how we celebrated last year.

An unbelievable story: the crazy-extraordinary trip we took to commemorate a big anniversary.

l i v e e x u b e r a n t l y™

photos by natalie @ calliope: pom pink city cruiser bike with basket, fish tacos, cheesecake, summer strawberry gin cocktail, creperie, supervised children threat sign

photos by stan @ calliope: dolphin, dolphin watching, salt water taffy at rehoboth boardwalk, soft shell crabs

{ Food for Thought } Slowly, Quickly, Often

2011-06-14T22:16:00.004-04:00

Something to live up to.

Homemade oatmeal is Stan's breakfast specialty. He's so excited about this dish, I got breakfast in bed the first time he crafted this morning favorite. (That usually happens only when I'm sick.)

oatmeal in bed

1 c organic whole grain old-fashioned oats

1 c organic soy milk, non-sweetened/flavored (a non-GMO brand)

1 c organic milk (oat, hazelnut or almond)

cinnamon to taste

organic fruit, washed (blueberries, grapes, pear)

dried cranberries

1. Cook oats according to package directions, using the milks listed above as the liquid. Include cinnamon to infuse the oats.

2. Serve immediately topped with fruit. (No sugar is necessary. Every bite explodes with the sweetness of all that fruit.)

(serves 2 because it's always more fun when there's enough to share or have seconds)

We started our Anniversary Beach Getway with this juicy dish.

l i v e e x u b e r a n t l y™

photos by natalie @ calliope

{ Travel Retrospective } Istanbul

2011-06-07T13:02:00.027-04:00

One year ago we were in Istanbul. The trip was unforgettable not only because it was a fascinating cultural experience and celebration of a milestone anniversary, but also because we almost didn't make it across the border and I almost didn't make it back. It was the first time in a few years that we managed to plan a vacation in advance. We found a great deal on a dreamy, Bosphorus-front boutique hotel. We researched guidebooks and Turkish phrasebooks. I made arrangements with the housesitter. In the weeks prior, I made note after mental note to get the passports ready but kept getting busy with work and plans. I finally pulled out the passports the night before the flight and Stan checked them.

f l i g h t - c h a s i n g

I had to renew my passport months before a milestone birthday. We weren't even married the last time Stan renewed his. Passport renewal was so far from being on the brain, it might as well have been in Istanbul, which is where our brains were waiting. Oh yes, we discovered the night before our afternoon flight that his passport was expired. I engaged the life force of the universe to master the inner panic storm brewing. After brainstorming scenarios involving postponed reservations and change fees and making all kinds of phone calls and emails (thanks to friends for weathering the insanity), we took the only available appointment time with the passport agency in DC which was then in 30 minutes. Imagine driving into the city during morning rush hour. It's no leisurely 30 minute drive.

Stan waited at the agency until the next opening an hour later, while I battled traffic back home to repack, shower, and care for the dog, then cab to the airport and wait by the check-in counter in hopes of a miracle. I can sense my lady readers cringing at the thought of repacking for a 10-day international vacation in order to make the flight with only carry-on bags. A passport agent with a good imagination (a fairy godmother) lectured Stan and said it will be at least an hour before the new passport is ready if she can expedite it at all. He spent this time volunteering as translator for other agency visitors. Magic fairy agent noticed this good deed and issued the new passport just in time for him to cab to the airport. A friend of Stan's kindly called the hotel to make sure our reservations were intact and told me that Stan should be on his Sunday-best behavior. We checked-in and boarded. We were in our seats and could not believe we pulled off the normally impossible. As the adrenaline of victory began to fade and exhaustion began to settle, the life force flickered. Stan was surprised that I was slightly out of sorts. In fairness, Stan's plate is always full, as is mine, and, in the end, the stars aligned to help him make the trip happen. I have to give him credit for taking the seemingly impossible head-on. I quenched the flares and looked forward to an exotic adventure in mysterious lands.

Ajia hotel, a converted palace on the Bosphorus; Princes Islands, Sea of Marmara

t h e w r o n g k i n d o f s o u v e n i r

We planned on enjoying Turkish baths the evening before our flight back. It was a smart plan - cleanse and relax before a long journey, pampering in the way of the ancients. As we made our way to our bath house of choice, I started feeling really tired. That should have been the first red flag. I usually wear my fatigue like a badge of honor after a week of adventurous city trekking. Stan was pretty understanding and recommended returning to enjoy a nice dinner at the hotel's well-rated restaurant. We took the ferry to the hotel and two of the tell-tale Furies, Shivers and Back-ache, came along for the ride. By the time we were back in our room, I had periscope vision, with an eye only for the comfort of a warm bed, forgetting all notions of fine dining.

I awoke the next morning somewhat human but with a slightly nauseating headache. We went to the airport and I had no problem standing in check-in and security queues. I was met at our gate by the two Furies and their third sister, Vertigo. We turned a row of seats into a makeshift cot and Stan brought a gate attendant who asked me if I felt well enough to travel. Our bags were checked, the house/dog sitter was going off duty, and we were a ferry and two cab rides away from the hotel. Who knows what else could have happened had I responded "no". I said I would be fine if I could rest and get some Tylenol. She kindly brought water, but instead of allowing me to be among the first to board, the other gate attendants expected me to wait in line and were actually angry that I was slow and a little confused. A few hours and several requests post-take-off, I finally received my meds.

The mess of a gate at Laguardia, where the only seat available was a patch of floor, almost made me long for the transatlantic flight I spent with my head on Stan's lap because there was no room to bend forward. Lowering my head was all I could do to keep from introducing my fellow passengers to my breakfast. Fortunately, my bout of food poisoning waited until we were safely home before surfacing in all its glory.

Istanbul was worth the before & after insanity.

I s t a n b u l i s C o n s t a n t i n o p l e ... & n o t
A trip to Istanbul is a true voyage, a cosmopolitan adventure best described as a continuous surprise. The juxtaposition between very old tradition, romantic neoclassicism and the fresh and modern is most striking. The city itself is organized into fairly distinct old, new, commercial and residential districts. On the Golden Horn, you see mosques in every direction, spice markets, most women in hijabs, some women in niqabs, and men who... double-take at those lacking either. Cross the Straits of Bosphorus for neoclassical buildings, sleek minimalist nightclubs, boutiques and office buildings, designer shopping centers and French cafés. Here you will see thoroughly modern women dressed in the latest designer threads and men who seem to not give that a second thought. For a calmer pace, take a ferry to the residential Asian side.

Taksim shopping & dining district

Istanbul Modern museum: café bar, wine rack, suspended books in library

The last thing I expected was to find an exhibit of Colombian art. The Pera Müzei, a beautiful building in Beyoğlu, hosted a charming exhibit of Fernando Botero's work. This museum's permanent exhibits include a lovely collection of Turkish Impressionist art. Also: tile from Topkapi Palace.

You can easily get lost in the Grand Bazaar. It is a veritable maze of tightly packed shops offering everything from artisanal tile, ceramics, jewelry and rugs. Tip - bring along your savviest negotiating skills, otherwise pay twice the price available outside the market. Also: window from Topkapi Palace.

A performance by Whirling Dervishes is mesmerizing and soothing. I can barely do one pirouette without stumbling. How do they endlessly spin in unison?

I was fascinated by the juxtaposition of this modern large-scale sculpture placed in the heart of old Istanbul. Matthew Ritchie and Aranda Lasch created it from 17 tons of black coated aluminum. Standing 8 meters high by 20 meters long, this installation explores themes of architecture, music and physics.

The intricate detail inside the Blue Mosque (Sultan Ahmet Camii) is breathtaking.

The Topkapi Palace is expansive enough to require a full day's exploration. Serving as the official residence of Ottoman sultans for over four centuries, each expansion in this complex reflects the architectural style and political movements of its time.

Hagia Sophia (1, 4 clockwise), once a church, later a mosque and now a museum, is remarkable as a monument to both Byzantine and Ottoman cultures, Christian and Muslim religions. Also: ring by Sevan Biçakçi, who sculpts regal scenes under domes of semi-precious stones; walkway at Topkapi Palace; door at Blue Mosque, reminiscent of window shutters at Topkapi Palace.

My favorite historic site was Kariye Müzei (Chora Church). This mystical, spiritual place, housing luminescent mosaics, striking frescoes and other elements from its days as a Byzantine church and Ottoman mosque, offers a sweet discovery around every corner. Scholars articulate its charm perfectly: "Kariye seems to lack an overall logic and appears as an incongruous juxtaposition of components." Outside the original city walls and softened by trees, this site feels like a respite from the chaos of the old city center. Its location offers another one-of-a-kind experience: Asitane Restaurant (keep reading to discover what makes it so special).

The foodie scene in Istanbul is more than beef kebabs and turkish delight. (Speaking of turkish delight, I still dream of Divan's fluffy and lightly aromatic rosewater confection based on a classic recipe and presented in modern geometric packaging.) The gastronomical experience is as eclectic and sophisticated as this mysterious city, which celebrates both the ancient and the strikingly modern.

Taksim, a shopping mecca for the young and the trendy, has a bistro for every craving, from Thai to Russian. Neighboring Ortaköy, the night-life district, boasts seafood establishments with spectacular Bosphorus views. Retail therapy and club-hopping, however, are no match for this area's true hidden gems: fried oyster kebabs and Belgian waffles. Tucked into table-filled lanes, unassuming cafes serve freshly-picked oysters deep-fried to fluffy, non-greasy perfection. County fair-esque stands offer made-to-order waffles with an inspired selection of accoutrements, from Nutella to fresh figs and kiwi. The result is anything but ordinary breakfast fare. Meanwhile, Asitane Restaurant treats its patrons like royalty with authentic imperial Ottoman cuisine. Experience its intriguing, aromatic dishes in Asitane's tree-lined courtyard overlooking Byzantine Chora Church.

This cultural mecca has a gem for everyone: historic sites, spiritual places, modern art, boutique hotels, fantastic shopping, artisanal wares, modern fashion districts, street eats à la Anthony Bourdain, and food fit for a sultan... or a queen.

l i v e e x u b e r a n t l y™

Travel Retrospective Series: A Wish List, A Roman Holiday

photos ©Natalie S @ Calliope: Istanbul skyline, Pera Art Museum, glass Turkish lanterns, Topkapi Turkish stained glass window, modern black outdoor sculpture Istanbul, Topkapi Palace tiled building gilded ceiling, Hagia Sophia yellow frescoe ceiling columns, Topkapi mosaic stone walkway, Hagia Sophia dome interior, carved wood door Blue Mosque

photos ©Stan S @ Calliope: outdoor dining terrace Istanbul Bosphorus hotel Ajia, sea gulls over Sea of Marmara Princes Islands Istanbul, street scene Istanbul shopping district Taksim, Botero exhibit Pera Museum, Whirling Dervishes, Blue Mosque, Jesus terracotta wine jugs mosaic Chora Church

other photos: finger bowls, hanging books 1, wine rack, cafe Istanbul Modern via christinechitnis; suspended books Istanbul Modern library via stylebubble, riverfront Ajia hotel, Turkish delight via mashmoon, Turkish impressionist painting via Pera Museum, Sevan Biçakçi domed mosque ring, Asitane Turkish restaurant Sultan Ottoman cuisine

{ Food for Thought } A Pairing in Disguise

2011-06-06T12:02:00.005-04:00

I felt 21 years old well into my 20s. I have since felt 25 and hope to never feel a day older. My deepest wish is that the sense of wonder and whimsy, light-heartedness, goodness in the world and, well, hope never fade. How about you? What is your magic age and what keeps you feeling exuberant and youthful?

You haven't really experienced hot chocolate until you've tasted authentic French hot chocolate. Not too heavy, not too sweet, but plenty chocolaty. It derives its creaminess not from cream but from the highest quality chocolate. If you can enjoy coffee during the heat of summer, consider enjoying a cup of liquid heaven.

chocolat chaud

2 cups whole organic milk
5 oz (130 g) bittersweet chocolate (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar

1. Heat the milk in a medium-sized saucepan.
2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Watch carefully, as it may boil over.)
3. Add brown sugar, if desired. Serve warm in small demitasse or coffee cups. Sprinkle with a few flecks of fleur de sel (excellent sea salt from Brittany).
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.

l i v e e x u b e r a n t l y™

disguised as adult quote, cloud marshmallows, french hot chocolate recipe

{ Food for Thought } Not A Normal Pairing

2011-05-31T11:00:00.002-04:00

I had the real thing at The Wizarding World of Harry Potter (more on that trip later). It's liquid dessert - arrestingly sweet but so much fun.

harry potter's butterbeer

1.5 c cream soda

6 tbsp butterscotch schnapps

2 c ice

foam topping: 6 tbsp heavy cream, 1 tbsp butterscotch schnapps

1. Combine cream soda, schnapps and ice in a blender until slushy. Pour into a glass.

2. In a small bowl, whisk heavy cream and schapps with electric mixer until almost whipped (slightly loose but not as firm as whipped cream).

3. Top butterbeer with foam and serve immediately.

(serves 2 because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

quote via allegra villela, butterbeer via cooklikeachampion

{ Food for Thought } The Pairing That Lived

2011-05-23T06:00:00.005-04:00

Foster, don't stifle...

Nothing says "kid-dom" more than chocolate milk. Remember mixing a myriad of beverages to invent a secret new flavor? With this very chic interpretation, adapted from a French recipe (bien sûr), you play with vanilla over chocolate to create a creamy mocktail. I think you can concoct an even more innovative potion by mixing in a little Baileys, Frangelico, Kahlua, Butterscotch Schnapps or crème de menthe.

lait à la vanille avec glaçons de chocolat

(vanilla milk with chocolate ice cubes)

20 oz organic milk

2 oz raw sugar

splash of vanilla, or vanilla seeds from 1 bean

chocolate ice cubes: 7 oz milk, 16 oz filtered water, 1 tbsp unsweetened powdered chocolate, 1 tsp raw cane sugar, 70 g dark chocolate (66% cacao), 1 tbsp instant coffee (optional)

1. In a large saucepan, stir sugar into milk until dissolved. Add vanilla. Boil at medium, then remove from heat.

2. Cool (preferably refrigerate overnight)

3. Pour vanilla milk over 3-4 chocolate ice cubes per glass. (optional: rim glasses with sugar before serving cubes, and serve with a dollop of whipped cream and chocolate shavings)

4. To transform into a milkshake: blend the vanilla milk with vanilla ice cream before serving over cubes.

chocolate cubes

1. Finely chop dark chocolate and place in heat-resistant bowl.

2. Mix milk, water, sugar, powdered chocolate, instant coffee (optional) in a saucepan until lump-free. Bring to a boil, then remove from heat.

3. Pour over chocolate in bowl, gently stir for 5 minutes or until creamy-smooth. Cool then pour into ice cube tray and freeze.

l i v e e x u b e r a n t l y™

creative adult quote, summer chocolate milk

{ Famished } Earthy Comfort Food

2011-05-18T17:47:00.001-04:00

Stan and I have been experimenting with your basic tomato meat sauce pasta recipe for years. To eat healthfully, we try to substitute turkey for red meat in red-sauce based pasta recipes. I'm not partial to the unique gaminess of turkey, so we disguise turkey with other flavors to the point the turkey becomes a background "filler" in the dish the way some people use tofu. It's odd, but the key is dijon mustard and grated Parmesan mixed into the turkey before cooking. When paired with the intensity of the fire-roasted tomatoes, the mushrooms, the richness of the cheese and the nuttiness of the pesto, you get a deliciously earthy, homey dish. This will become go-to comfort food for you, trust me!

turkey pesto pasta
8 oz your favorite pasta (we like whole wheat angel hair)
1/2 lb organic ground turkey (preferably not white meat), thawed
16-20 oz canned crushed fire-roasted tomatoes
4 oz your favorite mushroom... keep it PG-rated! (we use white button)
1/4 large onion, chopped (preferably julienned-style)
1 garlic clove
1/2 tbsp dijon mustard
1/4 c grated Parmesan
1/2 tsp oregano
salt & pepper (kosher/sea salt)
1/2 tsp red pepper flakes
1/4 c pesto: 1/2 c organic basil packed, 1/2 garlic clove, 1/4+1/6 c evoo, 1/8 c pine nuts (we use pistachios), 1/8 c Parmesan, pinch of s&p
1. Drizzle olive oil in sauté pan and heat to med-low. Sauté onion until almost translucent, add garlic. Cook until translucent.
2. Sprinkle s&p on both sides of turkey. Add turkey to onion. Add oregano, mustard, and Parmesan. Mix everything. Cook until almost no longer pink. Add the mushrooms, then brown the mix to finish cooking.
3. Make the pesto in food processor and cook pasta per package instructions while turkey mix cooks.
4. Add tomatoes, pepper flakes, pesto to turkey. Turn off heat once sauce is warm.
5. Drain pasta and serve with turkey-tomato sauce.

l i v e e x u b e r a n t l y™

{ Food for Thought } An Unhinged Pairing

2011-05-16T06:00:00.018-04:00

Feeling a little unhinged...

...mmm, a cupcake to match the mood

pink meringue cupcakes with raspberry curd

baking spray for baking cups
3 lg egg whites, room temperature
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1/4 tsp salt
1 c sugar
Gel-paste food coloring in Tulip Red sugarcraft.com
1 c creme fraiche
3 ounces raspberries, halved if large
3/4 c raspberry curd: 3oz raspberries, 3/4 c sugar, 2 lg egg yolks, 1/2 stick unsalted butter, 1/8 c fresh lemon juice, pinch salt
1. Preheat oven to 225. Line every other cup of 2 nonstick 6-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high until frothy. Add 3/4+1/8 c sugar, 1 tbsp at a time, beating for 1 min after each addition, ensuring the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 3 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2" above rims, finishing with a peak in centers. Bake 3-3h20m, rotating halfway through. (Cupcakes should be completely dry on the outside but still soft in middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining sugar in clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work way to center.) Top each cupcake with 2 tbsp raspberry curd, a few raspberries, and 2 tbsp creme fraiche mixture. Replace tops and serve immediately.
4. Raspberry Curd: Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8-10 min. Strain; refrigerate until cold and thick.
(makes six - enough to share or have seconds)

l i v e e x u b e r a n t l y™

unhinged pink cupcakes via martha stewart

Spring Wedding: Cherry Blossom Chic

2011-05-13T17:18:00.042-04:00

The springtime wedding of my favorite clients of all time - a bright, fun, gorgeous lady and her sharp, funny, nice British guy. Plus, a tutorial on how to transform a plain-jane book into a custom journal, album or guestbook like the one I made for them (below).

clockwise: 1 programs with luminescent blush pink cover with monogram and ivory interior; 2, 9 All Souls Episcopal Church, Washington DC; 3, 7, 10 cherry blossom cake with buttercream-lined fondant; 4 minimal cherry blossom, pink peonies, celadon green viburnum arrangements, 6 custom made guestbook in taupe with modern blush pink satin ribbon accent and monogram book plate; 8 escort card favors of dark chocolate squares

guestbook/journal how-to
1. Buy these supplies from craft, paper, book stores:
plain journal, book cloth, large sheet of book cloth or decorative paper in different but coordinating color, letter size paper in coordinating color, spool of satin ribbon, bookbinding glue, spray glue
2. Play with the ribbon on the journal cover to create a design. Photograph the design. Cut ribbon into corresponding lengths, with enough to tuck each strip over the back of the cover by 0.5" at each end.
3. Measure out side of book from cover to cover. Add 1.5" to that measurement. Cut book cloth to that size, making sure there's enough length to cover book when closed.
4. Coat the back of the book cloth with bookbinding glue and carefully cover the front and back of journal. Press and smooth with a ruler. Cut 2 slits aligned with center binding along top and bottom. Shorten the resulting tabs, coat back with glue, and tuck into the center binding. Cut some of the cloth at the corners so the sides of the cloth barely overlap (for a smooth, almost flat corner). Fold over and glue the sides of the book cloth onto the back of the cover. Press and smooth.
5. Measure the inside of book 1/4" from edges of cover all the way to the edges of top page. Cut coordinating book cloth/sheet to that size, ensuring enough length to go into binding crease and allow book to close easily.
6. Place the ribbon strips on the front cover according to your design, wrap around the back/inside of the front cover and glue in place.
7. Use either spray glue or bookbinding glue on the back of the cloth/paper and carefully cover the inside of the front cover and top page. Press and smooth. Because you measured from 1/4" from the cover's edges, this lining will cover the edges of the main book cloth (and the ribbon edges) while leaving a 1/4" margin on the back of the front cover but no margin on the top page.
8. Design your monogram, print out on letter-sized paper, cut, and glue onto top page.

l i v e e x u b e r a n t l y™

stationery: natalieS@calliope; photos: amydeputy

{ Famished } Mango Chicken Curry

2011-05-13T17:18:00.003-04:00

Many (myself included) recoil a little at the thought of curry. Just a little. Admit it. The perfect solution: a chicken curry salad that is high on taste and nutrition but low on intense aroma and labor. I adapted this recipe from my favorite Trader Joe's salad.

mango curry chicken salad

1/2 lb organic chicken breast

organic greens (preferably arugula or spinach)

1/2-2/3 jar of Thai yellow/green ready-to-pour curry sauce

1/2-1 ripe mango cut into bite-sized pieces (or thawed from frozen)

1/2 c uncooked quinoa

1 to 1-1/4 c organic low-sodium chicken broth

1 small citrus fruit (preferably clementine or tangerine)

salt & pepper to taste

optional: pomegranate seeds

Cook quinoa in chicken broth in a small pot, per package instructions (usually 15 min after starts to simmer), and remove from burner to cool. While the quinoa cooks, slice chicken into bite-size pieces and lightly sprinkle salt and pepper on all sides. Coat a sauté pan with extra virgin olive oil and brown the chicken. Add curry sauce and simmer a few minutes to infuse the flavors. Make sure chicken is no longer pink then remove from burner to cool. While chicken cooks, wash the greens and place in a large serving bowl with mango and citrus fruit. Once the quinoa and chicken are completely cool, mix both into the greens. Sprinkle with pomegranate seeds.

Tips: You can save time by thawing frozen mango with the simmering sauce, and complete the cooling process in the fridge.

serves 2 (because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

Destination Weddings: A Summer Romance

2011-05-11T00:01:00.006-04:00

Remembering a vibrant wedding I crafted for a lively couple in St. Croix...

clockwise: 1 Pronovias gown; 2 bridal bouquet of tangerine orange pin cushion protea, celadon cymbidium orchids, pale peach roses, red dendrobium orchids, crystals; 3 round table with red and golden James Story orchid topiary and individual bouquets of coral and golden spray roses, green cymbidiums, tulips, protea, encircled by an orange and yellow beaded garland, cymbidium in each napkin pocket, floating candles; 4 menu card with square glass place card holder, lucite case display of cymbidums, protea, roses; 5 bride's stuart weitzman sandal; 6 topiary trees of tulips, roses, cymbidium, Vanda and red James Story orchids; 7 individual bouquets of tulips, roses and orchids on lucite floral case; 8 green amaranthus chandeliers with floating votives; 9 green petal aisle runner, orchids and amaranthus pew arrangements; (not shown) seating chart floorplan on orange dupioni silk-covered canvas, mini cakes with red and orange dendrobium blossoms on tiered lucite display

l i v e e x u b e r a n t l y™

photos by glennbarnett

Weddings: A Little Southern Charm

2011-05-10T00:15:00.010-04:00

My wedding anniversary is in exactly one month. As I think about that occasion, I reminisce not only about my wedding but also about the celebrations I crafted in my wedding stylist days. This one, all about second chances, was just sweet. A modest and intimate family celebration at Kings Arms Tavern in Williamsburg. The bride, near and dear, gave me full creative license to style as I wished. I crafted the invitations, menu cards, place cards, floral arrangements and kids' favors.

clockwise: 1 bridal bouquet of dove white anemones with black and yellow centers, ranunculus and roses; 2 bread plate place cards of white cardstock on rounds of pink blossom Japanese katazome paper, Godiva pink blossom chocolates, menu cards of soft white cardstock on blush pink scalloped notecards; 3 fucshia ranunculus in bud vases wrapped with blush pink vellum; 4 Mumm Napa Cuvée in Colonial Williamsburg shrub flutes; 5 tablescape with kids' favors (knitted finger puppets, washable crayons, colorbook tearsheets) in recycled paper egg boxes with blush pink satin ribbon closure; 6 Raleigh Tavern Bakery queens cake (currant and citrus) with buttercream frosting and pink roses; 6 peek-a-boo arrangements of fuchsia and soft white peonies, roses, ranunculus in vases wrapped with Japanese paper

l i v e e x u b e r a n t l y™

photos by garyvattelana

{ Food for Thought } A Thick & Thin Pairing

2011-05-09T00:15:00.009-04:00

goodness, love, constancy

lemon raspberry cake

1-1/2 c all-purpose flour

2 tsp baking powder

1/4 tsp kosher salt

1 c lowfat buttermilk

1-1/4 c sugar

3 large eggs

2 tsp grated lemon zest (from a large lemon)

1/2 tsp vanilla extract

1/2 c vegetable oil

1 cup organic fresh or frozen raspberries

2 tsp framboise liqueur (water, in its absence)

2 tsp sugar (raw preferably)

1/3 c sugar (for sauce)

Preheat oven to 350F. Butter and line a loaf pan with parchment. Sift together the flour, baking powder, salt in mixing bowl. In separate bowl, whisk together the buttermilk, sugar, eggs, zest, vanilla. Mix the buttermilk mix with dry ingredients until just combined. Fold-in the oil until evenly incorporated. Pour into pan and let batter rest. In blender, blen juice, raspberries, liqueur, sugar until smooth. Strain 1 oz of the mixture and drizzle lightly over batter, using toothpick to swirl it into the batter. Bake 40-50min or until a toothpick inserted into center comes out clean. Strain remaining raspberry mix into a sauce pan and add 1/3 c sugar. Cook over medium-low until sugar dissolves. Set aside to cool. Cool cake on wire rack. Serve with sauce.

l i v e e x u b e r a n t l y™

thick & thin quote, lemon raspberry cake recipe via kitchenconfiante

Fashion Across the Pond: Browns

2011-05-05T12:35:00.002-04:00

I may have mentioned once that I'm convinced I was a Brit in a past life. It's like the "six degrees of Kevin Bacon" phenomenon, only it's often more like "1 degree of all things British". Favorite authors? British. Favorite city? British. Favorite bands? British. One more to add to the list: Browns Fashion, which carries the chicest threads for men and women but I favor for its fun and cutting-edge frocks. Here is a taste of their ever inspiring collection.

laser-made dainty... not my style but amazing, cotton over laser-cut lining over tulle

the modern eyelet - cotton halter, dual-strap back

It wouldn't work for me, but this summer dress is really very smart: sleeveless with coverage for modesty, slimming wrap bodice and vertical print at hips, subtle-hued prints - including trendy chevron - beautifully transitioned on airy and ethereal silk.

wishlist! wool dress with sheer silk panel

wild but ingenious: black wool, ivory silk skirt, ivory python-embossed leather panels on bodice

A little black dress Audrey Hepburn would approve: fitted bodice with panel-detail, dramatic neckline, slim A-line, full box-pleated skirt in the back.

l i v e e x u b e r a n t l y™

azzedine alaïa eyelet dress, alaïa laser-cut dress, adam print long dress, david koma wool silk dress, koma python leather dress, osman yousefzada full skirt dress

{ Food for Thought } A Refreshingly Beautiful Pairing

2011-05-02T19:49:00.014-04:00

A million ideas for this week's Pairing danced in my head over the weekend... until I heard the news about bin Laden. It took me a moment to sort out my reaction. I discovered it was relief spread over something else. While many celebrated the news across the country, I couldn't help but feel sadness. I am thankful that bin Laden will no longer hurt anyone else, but I can't be joyful. Not after so much death and destruction. Jubilation in death tastes of vengeance, which only breeds hatred. It's not about vengeance, because the problem wasn't really a single man. The problem is hatred and ignorance. In the end, isn't that what truly fuels extremism, what allows some to objectify others?

Out, out spotty hatred! I'm celebrating beauty. We need a little of that today, because, like I said recently, it's a balm to the ugliness in the world. Lucky for us that beauty is everywhere. What I love about design and the creative eye is that they help us appreciate it at unexpected times and, sometimes, in unexpected places. So...

...and drink these. I had a choice of mojitos, a ridiculously amazing chocolate dessert (for comfort), and a gourmet popsicle (for fun), but the mojitos won because they're refreshing, the photo pairs best and, well, I need a drink.

calliope's ginger-lime mojitos (disclosing my secret recipe!)

20 fresh mint leaves

1 lime, cut into 8 wedges

2 cups ice cubes

3 oz white rum

1 cup ginger ale (preferably the non corn syrup kind)

serves 2 (because it's always more fun when there's enough to share or have seconds)

l i v e e x u b e r a n t l y™

collage of words via pinkwallpaper, mojitos by evrim icos

{ Sneak Peak } One of a Kind

2011-05-01T14:15:00.002-04:00

Something very special is coming this week: one of a kind agate necklaces styled with gold and silver details... a little stone & honey. Inspired by the beauty of the natural world, designer Teresa Robinson forges fresh works of art from geological treasures. While pursuing a "serious education" as a painter, Teresa learned the craft of jewelry making while studying abroad. Her work has much breadth. The trouble is that I'm tempted to keep these beauties for myself... What can I say? I'm a sucker for the original.

rippling cerulean blue agate with silver pinwheels

creamy agate with silver feather and shimmery crystals in the center

pools of caramel agate on gold

multi-toned agate with shimmering amethyst crystals on gold

slice of caramel agate with gold pinwheels... sounds good enough to eat!

agate cylinder with shimmering amethyst crystals on gold (assymetrical bottom on back)

l i v e e x u b e r a n t l y™

Calliope Update

2011-05-01T05:14:00.004-04:00

Hooray! Our main site is finally back up! Our host appears to have resolved the server problem. We can stop pulling our hair out now.

lemasney

l i v e e x u b e r a n t l y™

The Royal Wedding: Big Moments

2011-04-29T14:31:00.074-04:00

Finally! A royal wedding with personality and charm. Kate and William surprised us with two balcony kisses and a joy ride in an Aston Martin decorated with fun balloons and "Just Wed" sign. I close my Royal Wedding coverage with an album of the moments I found most special for the glimpses they gave us at the newlyweds' relationship and personalities. What a sweet start to the weekend! This wedding was a little balm after quakes, tornados, mindless politics, and violence in the Middle East. It is refreshing to celebrate beauty and love, and that is something naysayers cannot deny.

c e r e m o n y

Kate and her dad rode to Westminster in a nearly transparent Rolls Royce. Princes William and Harry arrived in a Bentley.

Watch the full ceremony here, or see highlights below.

The bridal procession was like a Jane Austen novel. The suspense was thick as the groom waited for the bride to reach the altar before seeing her. The best man, however, took a peek for him. "Wait 'til you see her." The love and excitement was palpable when William and Kate saw each other. Her expression here is priceless.

Only Kate received a ring, a Welsh gold band. Everyone knows William is married, but it should've been an exchange for the ceremony. It felt lopsided. The sermon was lovely, though. "It is possible to transform so long as there's no ambition to reform [but allow] the Spirit to flow freely....In the busyness of each day keep our eyes fixed on what is real and important in life and help us to be generous with our time and love and energy." The Bishop of London, who gave the sermon, also spoke at Diana's funeral. Read the full sermon here.

The Duke and Duchess of Cambridge. The Duke prefers to remain "Prince William" and that his wife become "Princess Catherine".

So cute that Prince Harry rode with the flower girls ("bridesmaids"). See a resemblance? Lady Louise Windsor is Prince Edward's daughter.

Sweet and spontaneous! Prince William surprised us and Kate with a second smooch on the balcony of Buckingham Palace. Little Grace (front, center) tolerated the first kiss. Watch the video to see what she thought of the second one.

a good brother helping his sister-in-law

Fun! Quite a departure from the Queen's style. Charles and Camilla wouldn't mind if we beelined straight to William and Kate, right? From Buckingham to Clarence House in Prince Charles' Aston Martin DB6, which runs on E85 bio-ethanol derived from English wine wastage. Charles moved out of Buckingham years ago and made Clarence House the official residence for his sons and himself.

Youthful and playful! William sticks his tongue out at his new wife.

p o r t r a i t s

This is my favorite, because it is more candid and, therefore, full of personality. Her hand is on his knee, Grace is daydreaming, Louise is distracted, Margarita is enjoying the experience as much as the bride, and the boys just want to be done with their duties.

Photographer Hugo Burnand bribed the little ones with jelly beans. Notice the pink toy worm in 3-year old Eliza's hand? When she was frightened on the balcony by the roar of the crowd, Harry pulled it out of his pocket to make her laugh. She refused to let go of it.

e a t s
All in the details: Thirty round tables, dressed with white flowers and candles, were each named after a place special to the couple. Guests enjoyed vintage pink champagne, elderflower cocktails and peach bellinis amidst the stunning backdrop of the palace’s State Apartments, feasting their eyes on paintings by the Old Masters, including Velazquez, Rubens and Van Dyck. Wines served with dinner, white Meursault Burgundy and Pomerol claret, were probably from Palace and Clarence House cellars. The menu, created by Chef Anton Mosimann, continued the "local and organic" approach the couple applied with floral décor:

terrine of dressed crab and tiger prawns
Aberdeen Angus beef fillet from Longoe Farm, the Castle of Mey, Scotland
Welsh lamb from the Highgrove estate
Spring vegetables grilled and blanched (not cooked in butter or cream)
trio of chocolate puddings
seasonal fruits
ice cream in brandy snap baskets

petit fours with coffee

2am bacon sandwiches

s w e e t s

The wedding cake was made with a variety of dried fruits, French brandy and free-range eggs. I love the lily of the valley detail and tone-on-tone styling that reminds me of my cake. The design, which featured over 900 sugar-paste flowers, was inspired by the garlands on the walls of the Picture Gallery. Fiona Cairns used the Joseph Lambeth decorating technique to intricately pipe elements that the couple chose for their symbolism. Rose - symbol of England, happiness : Daffodil - Wales, new beginnings : Shamrock - Ireland : Thistle - Scotland : Acorns, oak leaf - strength, endurance : Myrtle - love : Ivy - marriage : Lily of the valley - sweetness, humility : Sweet William - groom, gallantry : Honeysuckle : love's bond : Apple blossom - good fortune : White heather - protection, wishes to come true : Jasmine - amiability : Daisy - beauty, simplicity : Orange blossom - fruitfulness : Lavender - devotion, success

William specifically requested this groom's cake, made with 1700 rich tea biscuits, chocolate and rum. Yum! Darren McGrady, former personal chef to the Queen, Diana, William and Harry, provided this recipe adapted from the original royal recipe.

s p e e c h e s
William was very gracious at the first reception, thanking everyone from the florist to the chef. Although modest, a thoughtful gesture like that does not go unnoticed. (Several of my wedding clients thanked, hugged and even raved about me during their speeches. One bride's mother thanked me with a very special necklace. I will never forget the clients who valued the vision, hard work and close collaboration that went into crafting their special day.)

Guests of the evening reception report that Harry's speech was affectionate and peppered with his characteristic good humor. He referred to the couple as the Dude and Duchess. Describing his brother's relationship with Kate as "inspirational", Harry added that "William didn't have a romantic bone in his body before he met Kate, so I knew it was serious when he suddenly started cooing down the phone at Kate." Harry told friends and family that he loved Kate like a sister.

William’s closest friends from his school days at Ludgrove and Eton delivered line after line about “gags about William”, which threw guests into fits of laughter.

b i g b a s h

The big surprise? The throne room (as in the portraits above) was converted into a "massive nightclub" with a stage, a dance floor, plenty of sofas for lounging, and an expansive cocktail bar serving champagne, spirits and mojitos. The room's stately chandelier was retrofitted with laser and strobe lights to enliven the dance floor. The evening culminated with fireworks as the couple exited in a convertible vintage Fiat 500 with “RAF” emblazoned on its side.

Hardcore partyers continued the celebration at The Goring Hotel, which the Middletons hired out in its entirety. Some who did the five-minute walk from the palace to the hotel raced piggy-back style through the empty, blocked-off surrounding streets. (I would have been among them.)

p l a y l i s t

William and Kate invited only one singer to perform at the reception, up-and-coming pop artist Ellie Goulding. She played a two-hour set that included "Starry Eyed" and her lovely cover of Elton John's "Your Song" for the couple's first dance:

In honor of the occasion, George Michael released a special cover of Stevie Wonder's "You & I" for free download, encouraging listeners to donate to the couple's charitable gift fund. The playlist included club, rave and '60s music, as well as:

You're the One that I Want (Grease)

Pass Out (rapper Tinie Tempah)

I Like the Way You Move (Body Rockers)

Sex on Fire (Kings of Leon)

Mr. Brightside (The Killers)

She Loves You (Beatles) - last song to which everyone sang along

h o n e y m o o n

The couple postoned their honeymoon; possible locations include Mauritius Seychelles, the Greek island of Corfu, and Richard Branson's Necker Island. Here they are leaving for their secret weekend getaway, after which William returns to work as a search and rescue pilot.

p.s. - I want her shoes! These Steve Maddens come maddeningly close.

l i v e e x u b e r a n t l y™

related posts: Royal Wedding Making History, Historic Venue, Décor & Program, Bridal & Guest Style

1-6 Kate's Rolls, procession, carriage & Prince Harry, William & Kate kiss, reuters video of 2nd balcony kiss, Harry fixes Kate's train, William & Kate's get-away Aston Martin, William sticks out tongue, official royal wedding portraits, William & Kate's wedding cake via British Monarchy , William's chocolate grooms cake, reception details, royal wedding cocktails, playlist, menu, Goring Hotel, after-party, William & Kate leaving Buckingham, William & Kate new titles, Prince Harry best man speech, royal wedding speeches