shoe of the week

I am dying, just dying, to see that new film about Valentino. In the meantime I'll content myself with a pair of his shoes - with the prettiest diamonte bows. Cuteness!

And these, with the Herve dress? Oh me oh my.

frock treatment

If I were ever going to spend an obscenity on a fashion item, it'd be one of these. If you could have a little black dress that makes you look as va-va-voom as a Herve Leger, well, what more would you need? Seriously, I'd carry my purse around in a coles green shopping bag if it meant I could afford one of these perfectly engineered beauties.

I was watching my new obsession the other night, The Real Housewives of New York, and Brittany totally rocked a Herve. With her bod she could probably also rock a Glad Garbage Bag - but still, you get my point. A Herve is now my current fashion covet. And with the US dollar being almost equal to the Aussie...

something kinda wonderful

While my hallway is nowhere near as grand and wide as this one, this is the inspiration for painting the walls a rich colour below the chair rail. Colourwise we could go with a rich french grey {darker than our pale grey exterior weatherboards} or a pale lilac {to tie in with the mother's violets shade on parts of the exterior} or a pale tiffany blue {to tie in with my love off all things tiffany and make me feel like my home is a little pressie...}

Decisions, decisions...

fresh start

One of the best things about our holiday {aside from the relaxation - which, I kid you not, is still happening!} is that we've returned all inspired to prettify our home.

The Southern Highlands is filled with gorgeous homes and gardens and have inspired us to reach even greater heights. So much so that the night we returned, my husband started sanding and sugarsoaping the hall before heading off to Bunnings yesterday and coating the walls with two coats of paint!

Our hall was always an oversight - but such an important part of the home. It was painted in a dirty yellow collour - not sunny, happy yellow, just blah yellow and didn't work with any of the rooms leading off it. Now it's a glorious shade of antique white and looks v fresh and inviting.

We're now trying to work out if we'd like to paint the wall below the chair rails in a shade of french grey - and what colour to paint the rear of the door. I'm pumping for either gloss black or pink, while hubby's keen on grey. We'll see. We've got the leadlight in the front door to consider - pink and green roses - naturellement!

I'll post some pics later on.

picture perfect

This is the sunroom of our holiday house - with what is the ultimate definition of a picture window - that view was better than any television programme! We adults spent the daylight hours melting into these comfy leather chairs - with coffee in the morning, and champagne in the afternoon. Bliss.

At night, after dinner, our resident pyromaniac would light the fire and we'd sit before it sipping wine and playing trivial pursuit {we've got a school trivia night coming up at the end of the month and are determined to kick butt!}.

The gals would happily bathe themselves, play and then put themselves to bed, only needing a tuck-in and a kiss goodnight.

It was an utterly memorable holiday filled with great champagne, wine, food and friends. I can't wait to do it all over again.

home-sweet-holiday-home

See this tree-lined drive? That leads to one of the best holiday homes around. Spring Hill Farm is the perfect base for a southern highlands sojourn. Great chef's kitchen, ideal rolling views, the perfect array of rooms, and a mere country-lane walk up the road to Burrawang pub. Every afternoon the dads would take the daughters up to the pub where the gals played checkers over raspberry lemonades and potato chips, while the dads chatted over an ale.

On the Thursday night we mums joined in for the pizza night - along with every other family in Burrawang! We munched on Pork Belly and Potato pizza {Beth, I thought of you with every mouthful!}, chorizo and caramelised onion pizza - and swilled it down with a glass of the local Sauvignon Blanc.

Too damned good.

perfect plonk

See this? This is a perfect piece of France plonked in the Southern Highlands. It's Mount Ashby vineyard home of not only a spectacular range of wine {really, really yummy!} but also the most french-style lunch you're likely to find in Aus.

Two very happy gals had a beef bourguignon pie each - washed down with lashings of baguettes. While four happy grown-ups shared a bottle of Pinot Gris and a petit plat filled with cheese, pork rillettes {oh-my-word!}, cornichons and other french delights.

We walked off sated, and with more wine for our dinner and wine racks! The owner and other staff were superb, the french antique dotted decor was to-die-for - and all round, it was a rather spesh experience.

tasty treats

This is a pic of the most divine patisserie outside of Paris. It was located in Bowal and we went there almost every day for a fix. Our gal was addicted to their flaky croissants and chocolate macarons! I flirted with the most superb lemon tart, a chocolate mousse-filled eclair, a crispy, caramelised cannoli and also indulged in the odd macaron. Oh, and the baguettes? Perfect for serving with the ultimate cheeses from the Cheese Factory at Robertson {where they have EVERY cheese imaginable}.

See the cute lad busking with a set of bagpipes to the left of the image? Bless his tartan socks! That was just one of the many magical moments of our holiday.

Le sigh...

and I'm back

Well, we're back home after THE most relaxing holiday ever. I'm soooo chilled, I'm positively frosty. We were lucky to go away with the perfect family to holiday with - and that put us all in the holiday spirit immediately. Combine that with a beautiful house in the most amazing location {pics and details to come this week: promise!}, gorgeous experiences, great shopping and mucho delish champagne, wine and food and you've got one very chilled out blogger...

I'm determined to hold onto this relaxed frame of mind and not allow stress to take hold of me again. I've unpacked mine and my daughter's bags, will fling on a load of washing later on, and will soon go to the supermarket to buy the makings for an easy, light meal {after eating confit duck three times this last week and consuming my bodyweight in champagne - light is essential!}

So, what's new? Am dying to immerse myself in blogs - but am saving that pleasure till tomorrow. Until then xx

a bientot

Well, apparently we're leaving in 45 minutes to head off on hols... I'm kinda ready. Bags are packed, lists are ticked {hey, how happy am I that I've got a couple of different 'holiday' lists on my harddrive? I just printed out the One Week Holiday list and everything I need is on there ready to tick off!}

I'll miss you while I'm gone - and imagine I'll be frantically scrambling for the computer when we come home on Sunday. Until then xx

don't leave me this way...

I used to think that losing a 'friend' on facebook was the most frustrating thing. I'd spend ages working out who it was, considering 'why' they'd dumped me and just generally fretting till I just decided to get over it.

Then I started tweeting and realised that plenty of people follow you just so you'll follow them, and when you don't, they stop following you. Weird. So people dumping me on twitter? Don't care in the slightest.

Now I've got a new one - followers who stop following my blog :(

What did I say, do, not say, not do...? Is it like Twitter and they've followed me and I've not followed them {I try, but if I've missed you just let me know and I'm happy to pop along}.

Now what happens when I'm away for a week?!?!?

Guess I'll just have to get over it and move onwards...

holiday, celebrate

Oh I am sooooooo ready for a holiday. I've done all but the final read-through and edit of my last two bits of work, the house is, well, okay {thanks mainly to my gal and her bestie who cleaned her bedroom - and our bedroom - magnificently mind, and without being asked!}.

My husband's off with our daughter searching for the ideal pair of school shoes. Ha! Our daughter has very, very, very narrow feet - which usually mean only the most expensive of shoes will do. And usually they're Mary Janes with velcro - because you can make them thinner. However, she's keen on a buckled Mary Jane this year - oh, how I've passed on my shoe fetish...

So I'm now off to tidy the kitchen, throw on another load of washing and get ready to start cooking the lapin au vin after lunch so it's ready to take with us for dinner tomorrow night. As for tonight's dinner... well, surely I've earned takeaway!

number 901

Hey, guess what? I've posted over 900 posts! Surely I can reach 1000 by the end of the year - how's that for a goal?

Anyway, that's not what I'm here for - I'm here about the pie...

Yep, that there, on top of this post, is last night's extravaganza sitting in a pie dish coming to room temperature before I lovingly cover it with puff pastry and bake it in a stinking hot oven till it's golden.

Now, last night the meal was absolutely to die for, so, to be honest, I'm a bit scared as to how fan-freakin-tastic it's going to be tonight. I may well require resuscitation... It'll be worth it though - don't you think?

cor blimey charlie

I swear that I walk out of a clean and tidy room, enter two minutes later and it's a disaster! I've almost finished all the writing I need to do before I leave, but am now looking at the state of the house and feeling like tearing out my hair {that'd save on touching up the roots at least...}

We've got a housesitter coming in to look after the cat and water the plants while we're gone and before she arrives on Monday morning we need to tidy every single room, wash three sets of sheets, wash a huge load of dark clothing, give the bathroom a spit and polish and sweep all the dirt and stuff that's blown into the pavilion with all this wind!

Hubby's out giving the 1920s french wire furniture on the front veranda a coat of paint at the moment {so they're ready for my cream and pale blue toile cushions - can't wait to post the end result for you!}, our gal's just been reunited with her bestie who's been away for a week, and I'm here blogging about all I've got to do.

Think we'll have lunch and I'll get stuck into the kitchen, wash the dark clothes, the move my way through the house from back to front.

Do you think a pretty frilly apron will help get me in the mood?

so damned delicious

Okay, here's the most amazing dish you'll ever eat - promise. We've got stacks leftover so tonight I'm putting it in a pie dish, covering it with puff pastry, basting it with egg wash and sprinkling the top with pale pink salt flakes before baking till golden.

There are a lot of steps in this - but seriously, I beg of you, it's worth it.

Julia Child = genius

Boeuf Bourguignon

Servings: 6

Difficulty: Difficult

Cook Time: Over 120 min

This recipe is from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Ingredients

One 170g piece of chunk bacon 

3 1/2 tablespoons olive oil

1.3kg lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

450g mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 2 cups water. Drain and dry.

Preheat oven to 230 degrees celcius.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 160 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

the ultimate meal?

Only a vegetarian could walk out of a screening of Julia and Julie without the most serious hankering for Boeuf Bourguignon. As you know, I'm no vegetarian, and I love rich, french meals.

I already have a fabulous recipe for the famous beef in red wine stew, but thought I'd try Julia's and although it's still an hour off, I think it's going to reward me. It's far more fiddly than my usual recipe, but that's what food cooked with love should be like. Taking the time to linger over each step {on a weekend preferably} means you develop a full appreciation for each ingredient.

I'm currently simmering eshalots in beef stock, flavoured with salt, pepper and a bouquet garni - after they've been browned and caramelised in butter and oil. After 50 minutes they'll be ready to add to my beef, bacon and red wine mix along with some sauteed mushrooms...

Sure, it'll take over four hours to cook - but it'll be a real mmmmmmmm-moment*. And considering that this week's been filled with mere, yeah, that'll fill the spot meals, I think we need one of those.

Oh, and in further cooking news, today I bought two rabbits from the butcher - chopped into eight pieces each and ready to make Lapin au Vin to take on our holiday. I believe it's going to be mighty chilly on our first night, so arriving with a le crueset full of casserole that only needs heating will be the nicest welcome.

* It was completely and utterly divine. The most delicious meal ever - I shall post the recipe tomorrow - and buy the book on the weekend!

frugal friday

Being frugal requires organisation - something I've had darned little of on the homefront lately. However, because of that I've made a few make-do meals that've stretched the dollar further. One night we had salami and mozzarella pizza with pantry and freezer basics. I always like to have some lebanese bread in the freezer for ready-made, speedy bases. We've also defrosted a 'who-knows-what-that-is' meal from the freezer and served it with pasta {it was lamb casserole apparently}.

Because we're off on hols on Monday I'm working out where to spend and where to splurge. I'm taking the le crueset for a few yummy slow-cooked meals, we're also packing up our coffee machine to set up in the kitchen when we arrive. I'll fill water bottles to take in the car - along with a couple of snacks. I'm also planning on cooking a meal tomorrow and freezing it - so I can pack it in the esky when we leave and we'll have a meal all ready to heat and eat on the first night - just add veg!

We've also got wine and champers we've bought from Dan Murphy's to take with us - so we don't have the last minute expensive bottle-shop run. However, we will be calling into a few vineyards in the southern highlands to buy at their cellar door - that's a must-do experience.

they're creepy and they're kooky

You know what I love more than a party? Nothing. Actually, no, I love a THEME party more than just a regular party. Which is why I'm utterly beside myself at being invited to a kids' and parents' Halloween party by a hostess who loves parties as much as I do {possibly even more...}

I RSVPd within seconds of receiving the invite, have already gone shopping with my gal to buy her a cute Wizardess costume and a pumpkin to carry her 'treats' in - and have put in my request for the food I'd like to contribute.

For the grown-ups I'm making "Blood and Guts Trifle" {sure, some may know it as raspberry and nectarine trifle, but hey, it's meant to be spooky!} It'll be boozy and bloody terrific. For the kids my gal had a suggestion - red velvet cupcakes - but as red devils. I think I'll be fashioning some devil horns from raspberry licquorice...

Now, as for what I'll wear. Last year I took the easy option and wore a long black frock and a witch's hat - but this year I've got time to plan. So, because I'm starting with long-curly-black hair that's got to be my springboard. Wait for it, I'm going as Medusa. Yep, with some wire I'm going to make some curls stand out and somehow fit snake's heads to the ends.

I also saw some cocktails on Martha Stewart that had me giggling - Pina Ghoulada! If not, we'll be going with the Absinthe and Champagne cocktails - death in the afternoon {so aptly named}.

yes ma'am

We're off on a week's holiday on Monday, so I've got a lot of work to do before we leave to ensure it's a stress-free and relaxing trip. Hence, I'll need a lot of discipline to get it all done. Hence, these shoes! Mr Pucci's designed these for the woman with a servant who's happy to get down low and go, go, go with all those buckles. I must say, you know those nights that you come in late and can't be bothered removing your make-up? Well imagine the damage these 4.5 inch heels could cause the Egyptian cotton sheets...

Oh well, a gal can dream. Over on net-a-porter they've teamed these with a bandage dress for the ultimate in va-va-VOOM. I love the detailing on the toes - peer in and check it out - it's pretty darned spesh!

green with it

I should be jealous of Rachel Zoe's bank account, unlimited access to couture, vintage wardrobe, front row fashion week seats, darling hubby... but no, my searing envy limits itself to one aspect.

Brad.

I heart him.