This is where I get to say anything I feel like saying and you get to agree with me.
We will also share stories and chocolate if you have any.
Naps are also encouraged, if shopping is out of the question.

Friday, July 27, 2012


Have a lovely weekend, be sure to get enough rest and take plenty of cat naps.


Wednesday, July 25, 2012

Bag Lady

                                         It's True, you can never have Too Many Bags ~

Monday, July 23, 2012

Living Colors

  so many colors to choose from  ~

Decisions - I never was any good at that !

                                        Who could possibly choose between these three ?

Saturday, July 21, 2012

Life is just a Picnic

"A book of verse beneath the bough, a loaf of bread, a jug of wine and thou~ 

verse : Omar Khayyam

Friday, July 20, 2012


I know, I know, but I like to be sarcastic !

Thursday, July 19, 2012

I've Got A Crush On

Crush Cul De Sac 

Now I bet you do too !

The Little Paris Kitchen

The cookbook will be out soon. I will own it soon.
I even have a little kitchen, in the Paris of South America. 

A Touch of Color

Just a touch  ... If you could choose any color instead of the purple, what would it be ?

Wednesday, July 18, 2012

It's in the Bag

The Clutch is popular again. 
I have a few. 
But somehow, none stand up to the comparison .. 
I need this one. 


Dead Things

Maybe it is just me but I have to get this off my chest.
I like looking at home decor and design blogs.
In fact, I love them, I find myself browsing on-line home magazines and blogs for hours at a time, all the time.
I have my own tastes and I appreciate the fact that other people have similar or wildly different tastes.

But the one thing I cannot stand, I cannot understand and hate to see, is this use of dead things in photos of rooms that people live in.
What is the beauty of a dead animal head on the wall ?
What is the charm of a skull with horns ?
How much does it enhance the charm and warmth of your home to have animal skins and bones lying around ?

I know it was a  fad.
I know designers everywhere jumped on it, but don't they know it has gotten Old now ?
Has no one mentioned that covering your walls with skulls and  horns is not a good look? ( never was but when did that stop some people ?)

I remember way back when I was a kid, people went to Africa and brought back skins.
Put them on walls or floors.
Big Man on Safari attitude.
Thankfully that trend passed, along with it being legal to hunt those poor creatures.

Now you can just get your decorator to rustle up a couple of skulls and a zebra skin and never leave the house !
But the Look remains the same, Dead things on your walls. Dead things on the floor.

This is not the Karma I am going for .

Monday, July 16, 2012


There is no such thing as too much Toile.

Tuesday, July 10, 2012

Bed Time

 Since I must stay still and not walk around, BED has become more important to me right now.
While I am completely content with both of our beds, these certainly are tempting also, Hmm, Nap time.

Sunday, July 8, 2012


"Cottage " kitchens.
 I love the old fashioned mixed with the modern convenience. 
In White of course~

Which is your favourite ? 
I think the 3rd and the last are what I would like best . 
But there is plenty of time for me to change my mind ... yet again.

All photos thanks to Maid In Heaven

Wednesday, July 4, 2012

What's for Dinner ?

I am going to add something new here on Wednesdays.  I will be sharing recipes. 
I know it seems like I might not cook much, what with sitting in cafes and shopping for shoes, but it has been known to happen.
So Wednesdays, you can pop in and grab an idea for What's For Dinner ~

Salmon Pesto Pasta 
The Way the Cookie Crumbles

  • 8 oz pasta
  • 12 oz salmon
  • salt and pepper
  • 1 teaspoon grated lemon zest
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • 5 oz evaportaed milk
  • 1/2 cup pesto (recipe follows)
  • grated Parmesan, for serving
Bring a large pot of water to a boil. 
Once water is boiling, add 1 Tablespoon of kosher salt, and stir to dissolve. 
Add pasta and stir. 
Allow to cook to al dente, 8-10 minutes.

Meanwhile, adjust oven rack to the upper-middle position. 
Heat broiler. 
Line a baking sheet with foil, and place salmon on the foil. 
Season with salt and pepper, and rub with lemon zest and olive oil. 
Broil until flesh is firm and salmon is no longer translucent, about 10-12 minutes. 
Remove from oven and sprinkle with lemon juice. 
Flake fish into bite size pieces with a fork. 
Set aside.

When pasta is cooked, drain and discard water. 
Add the evaporated milk to the empty saucepan and cook until reduced to about 1/4 cup. 
Return pasta to the pan and stir to combine.

Remove the pot from heat, and add the salmon and pesto. 
Stir to combine. 
Serve with additional lemon wedges and Parmesan cheese. 
Top with tomatoes if desired.

  • 2 cups packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 5 medium garlic cloves, unpeeled
  • 2 Tablespoons Italian parsley
  • 1/4 cup extra virgin olive oil
  • salt
  • 1/4 cup grated Pamesan cheese
"Bruise" the basil leaves in a food processor fitted with the dough blade (the one that's not as sharp) for a few pulses. Replace with the steel (sharp) blade.

Toast nuts in a small skillet over medium heat, stirring frequently, until golden brown. 
Add to the food processor. 
Add the garlic cloves to the skillet and toast, tossing frequently, until the skins are toasted and garlic is fragrant. Peel and add to food processor as well.

Process until finely chopped, and add remaining ingredients except cheese. Transfer to a small bowl, add the cheese, and adjust seasonings if necessary.