annaramma

Fashion Voyeurs

With all the excitement of Fashion Week this month, I been loving the off-the-cuff * photographs and commentary coming from New York.  I always check out Scott Schuman's (a.k.a. The Sartorialist) posts, but there's been some especially lovely outfits shot at Bryant Park. He finds beautiful people wearing beautiful clothes, but they always appear accessible. 

My very favorite candid fashion photographer, is Bill Cunningham.  With his utilitarian blue coat and fringe of white hair, he looks like your grandpa on a bird-watching trip.  He's just so sweet and cute, no one could call him a dirty old man.  His most recent piece for the NY Times captured women caught in a surprise storm.  None of them appeared the least bit perturbed to have him taking their photos as they were being drenched and their skirts were flipping in the wind. 

I'm not the only one who thinks he's adorable.  If you want to learn more about Bill Cunningham, take a look at these wonderful interviews with him.  Do you think he needs an adopted granddaughter?

*It's okay to groan at the puns.

It's bananas*

Why are bananas so good, but banana flavoring is so bad?  Uck!  I make a "yuck!" face just thinking about JellO banana pudding.

But I do love sweet things made with real bananas. 

Here I combined two delicious banana desserts, Bananas Foster and banana bread.  I gently toasted a slice of banana bread and cut it into cubes.  Then I made a pretty traditional Bananas Foster recipe (leaving out the banana liqueur) and poured it over the bread.  Oh man, it was good.  The cool creamy ice cream, warmed bread and soft bananas were a wonderful combination.  The sauce from the Bananas Foster soaked into the bread ensuring not a drop was lost.  Otherwise I would've had to lick the bowl clean.

* I actually kind of hate that catch phrase, but it seemed appropriate here.

They're so easy (shhhhh . . . don't tell!)

Thai spring rolls are one of my favorite things.  They're so tasty and I order them almost every time I go to Star of Siam or Thai Orchid.  I never knew how easy they are to make. 

The ingredients aren't particularly exotic (tofu, shrimp, veggies, cilantro and basil), but you do have to find the right wrappers.  Bánh Tráng are rice paper (rather than wheat flour-based) and only need a quick soak in some warm water.  They work best if you have one soaking while your wrapping a roll. 

In this batch I used:
- seasoned tofu (soaked in a little vinegar, fish sauce and sriracha)
- cooked shrimp
- shredded carrot
- bean sprouts
- cilantro
- basil

They turned out so fresh and tasty.  Of course they needed peanut sauce, but I cheated and used storebought.  I have yet to find a recipe for peanut sauce that has the correct flavors and texture. 

This photo shows them packed up to take to a party, but they looked beautiful on a platter with extra herbs and lime slices.  No one knew how easy they were to assemble and wrap.  Shhhhh!

This funky old clock has always been a mystery in my family.  No one knows where it came from or how old it is.  It's inlaid with shell and has some worn gold curlicues.  It looks like it's had some pretty rough treatment, but it still runs.  Unfortunately, the tick is LOUD and would drive me crazy.  We've always meant to have an hourologist take a look at it, someone must be able to tell us more about it.

Quickie

Here's another super-quick recipe for a last minute dinner.

Golden Garlic Pasta
1 lb. Pasta, cooked al dente
2 T. Olive Oil
2 Cloves Garlic, sliced thin
2 Eggs
A handful of grated Parmesan
Salt & Pepper

1. Put oil and garlic in a cold pan and gently heat.  Sauté the garlic on medium heat until it's golden brown. 

2. Add the pasta to the pan and turn off the heat.

3. Beat the eggs in a small bowl and add the Parmesan, Salt & Pepper.

4. Pour the egg mixture over the pasta and toss vigorously (you don't want the eggs to curdle).

5. Add some additional Pepper and Parmesan. 

It's so good and creamy! 

Colorful Weekend

As much as was looking forward to the Chihuly exhibit, it just didn't thrill me.  This purple glass and wood piece was my favorite and the only piece that really surprised me. 

I think my love for Chihuly works comes from seeing the amazing process of creation.  This video shows just a little taste of the crazy effort and even danger involved in producing the pieces.  Somehow they just don't translate as well when you're crammed into a hot dark room with dozens of tourists. 

The weekend is so close . . .

. . . I can hear the ice cubes hitting the glass.  I had a co-worker who used to say this on stressful Friday afternoons and it just stuck with me. 

So while Nikita lounges in the sun, I'll be enjoying a cocktail to celebrate the weekend.  I also have plans with friends that involve art and delicious food.  What could be better? 

We'll be visiting the Chihuly exhibit at the De Young and some cheap, but tasty, eats.  Knowing us, there's probably going to be some shopping and a lot of catching up.  It's amazing how much things can change in just a few months. 

What are you doing this weekend?  I'm thinking I might plant some late Cosmos.  My grandmother always grew them under her roses and I'd like to continue the practice.  They're so colorful and the itty bitty birds love them.  Plus, they're so easy to plant, I can do it with a drink in my hand!

Keep it covered

I have an eyesore of a wall furnace in my living room.  It's stark white and screams "look at me!"   I wish I could replace it with a nice little gas stove.  Maybe someday, but for now it needs to be hidden when not actually in use.

I searched and searched for a fireplace screen that would fit, but there was nothing that came close.  They were all so dinky.  Don't people have giant fireplaces in their huge McMansions?

Anyway, I had to come up with something that could be customized for shape and aesthetic.  I decided on pre-stretched artists canvases.  They come in a multitude of sizes and they can be painted and re-painted, covered in fabric, decoupaged, etc. 

Using two sets of brass hinges, I joined the three canvases together.  This allows me to cover the furnace completely or pull it out to provide air circulation when the furnace is on.  It was so easy.  Now I just have to decide on the finish.  I've left the canvases neutral for a bit, but I'm thinking of covering them with a fabulous fabric.  If I get bored, I can always recover it again and again.

Yet another sandwich

Bánh mì have been showing up around me all this week.  AngryChicken made a very tasty-looking version, I saw something about them on late-night food network and now I have a serious craving for them.  Just watching this video makes me hungry.

My version was lacking in authenticity (my craving didn't hit until after I'd purchased a big loaf of ciabatta), but was tasty nonetheless.  I lightly toasted the bread, spread it with mayo, lined it with basil and cilantro, added tofu (marinated with rice wine vinegar, fish sauce, sriracha and lime), red peppers and pickled veggies. 

The bread mopped up the juices and everything had a wonderful fresh crunch.  I had to resist making a second one for dinner! 

 

Curly

I don't usually write about beauty supplies, but I've had a fairly recent hair epiphany and I guess it only makes sense to mention it here. 

While waiting to hear Lisa See read from her latest book, I ran across a copy of Curly Girl by Lorraine Massey. Ever since my hair turned curly, I've had a hard time in my fight against the poof.  You know, the bad frizzy poof that can happen to wavy hair?  This book made a lot of promises and it gave me hope.

Since Ms. Massey has a salon in New York City and I happened to be heading in that direction, I made an appointment.  I had a wonderful experience at the salon, I was surrounded by curly-haired men and women getting great cuts.  No one was getting blown out or turned into crispy wet-look freaks.  My stylist was sweet, funny and a great conversationalist (I imagine 20 years of cutting hair can do that to you).  I left with this cut.  It made me realize that I could avoid the poof (and that I need to powder my forehead!).

Since then I have become a devotee of the Curly Girl protocol and I'm even converting others.  Yeah yeah, it's just hair, but it's so nice to have beauty advice tell you that you're just fine the way you are.  You don't have to flatiron your hair, or get it professionally straightened or buy any particular product.  Yes, I use the DevaChan No Poo, but you can use any similar product or even make your own (the book has recipes). 

So, if you're curly or wavy, it's worthy checking out the book.  If nothing else, you'll get to read some interesting stories from curly-haired women and feel good about your wavy tresses.