A global guide to LIVING CREATIVELY

Monday, March 16, 2015

Pricey Classic Cars

Amelia Island Concours d'Elegance
As seen on Wired, classic beauties from eras past.
In the photo, above, a fiery red 1971 Lamborghini Miura SV. Restored to its original condition and valued at over 2.3M - RM Sotheby's.
Visit our links, below, to view more classics and to find out more about the Amelia Island Concours!

Thursday, March 5, 2015


Spring Awakening, Silverlake
"In winter, I plot and plan, in spring, I move."  by Henry Rollins
Signs exhibit themselves throughout our Silverlake garden as spring emerges. From a new hydrangea which we thought was gone, to a brightly colored Kolanchoe, to pink azaleas, our little patch of heaven begins to renew itself.
Roses have been feed once already - and soon we begin to tidy up. Dead leaves will be picked up and weeds, pulled - as we ready for the oncoming growth of deep spring and early summer.
And so it begins - year after year after year. Spring emerges.

Tuesday, March 3, 2015

And In This Corner...

And the winner is?
Photograph: Food52
From Food52, J. Kenji Lopez-Alt reviews two beautiful cookbooks. I own only one of them, My Paris Kitchen, by David Lebovitz.
Each time I enter the cookbook section of our local bookstore, Vroman's, I am tempted to purchase Bar Tartine, as well. And no matter what the judgement of this reviewer, I can agree with everything Mr. Lopez-Alt says about My Paris Kitchen. I see eye-to-eye with him, when he writes,
"Personality? Check. His book, like all of his work, is brimming with it. He's your host, your guide, and your partner in crime in the kitchen and around town, simultaneously showing profound respect for his adopted country while playfully challenging traditions and reveling in the looks of quoi?that his American questions earn him from French colleagues."
We are entertained and educated by David Lebovitz' descriptive writing and lovely photographs - and while we have attempted only a couple of recipes, we can safely attest to thoroughly enjoying this cookbook.
So, please make your way to this review at Food52, read it and decide for yourself.
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