While I don't want it to be cold yet...

I do want to start wearing pretty holiday dresses!!



www.katespade.com/product/index.jsp?productId=4345634

The Secrets To Being Southern

So, I am stealing this from Southern Living. They provided 25 tips for celebrating the soul of the south in their September issue. "Living in the south is the next best thing to being alive, where do people crown strawberry queens, know shrimpers by name and trade pass-along daylilies?"

Tips:
1. Welcome friends with a beautiful table
2. Enjoy the blues
3. Write a charming thank you note
4. Savor Savannah
5. Build with barn wood
6. Smoke like a pitmaster
7. Keep it sweet (tea)
8. Float a river
9. Put up pickled okra
10. Learn the Texas Two-Step
11. Master the Carolina Shag
12. Perform the Appalachia Flatfoot
13. Rediscover Mr. Faulkner (Monica already has P&B doing this)
14. Celebrate small town mayors
15. Grow an heirloom bounty
16. Gather 'Round at Galatorie's'
17. Bring back old-fashioned storytelling
18. Plant your family's tree
19. Pass along your garden's best
20. Visit the shrimp docks
21. Catch a break in Music City
22 & 23. Make a perfect apple pie
24. Honor the queen
25. Count your blessings!

Women Always Must Have...

With all of my new "free" time, I have been able to rediscover my love of cooking. Lately, I have been thinking what does a stocked pantry mean for the modern woman. I have started to come up with a few items that any P&B woman should have on hand.

1. Puff pastry
2. Lemons
3. Chicken stock
4. Vino Verde
5. Tomatoes
6. Eggs
7. Basil
8. Parmesan Cheese
9. Garlic
10.Good quality olive oil

Spring Green Risotto

I made this dinner last night. It's light for a risotto and had wonderful fresh flavors. It would be perfect with a glass of Vino Verde sitting outside with friends.

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
10 ounces frozen peas
1 tablespoon freshly grated lemon zest (2 lemons)
kosher salt and ground pepper for taste
2 tablespoons fresh lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
3 tablespoons minced chives

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2 inch lenghts and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. (I found that I needed to add more salt at the end, but continue to taste for the acidity and saltiness) Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and the mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Serve hot.

It takes about 50 minutes start to finish. Enjoy!!

I love fall clothes

So cute. From Anthro.

Lots of laughter

Really funny.

Twirl...!

L.O.V.E. this so much!! Can't wait to try it out!