Thursday, August 19, 2010
The little black dress:
- Simple, elegant in that non-chalant sort of way. Work-appropriate.
A lesson from Doris Day on How to Wear a Sweater:
And Audrey Hepburn on How to Be Dramatic:
The only place I've eaten in Austin, and the only place I'll ever want to:
Blue Dahlia Bistro
Mussels in Sherry Lavender Sauce
Board of Cheeses
-with apple slices, jam, and olives
Visually Stunning Menu and table set-up:
Cappuccino to share:
Creme Brulee with a Raspberry:
The Library Book I erroneously left at a training class, over an hour away from home:
Okay, technically that is a movie poster for the German version of the movie, which was made from the book I left in Buda, TX.
I just watched the first five minutes of the movie, upon which four things happened at once:
1. I wonder why my name cannot be Olivia de Havilland. Darn the luck, I say.
2. I am chagrined to think of watching any more of the movie without Micah, who I just know would love it.
3. I am stunned by how very charming the character Ambrose looks in the movie, and immediately adapt my mental image of him for when I get my book back and am able to finish it.
4. I am once again impressed by a particularly elegant set of curtains, even in black and white.
Cheese-Stuffed Ravioli with Lemon Parm Sauce
-Refrigerated Cheese Stuffed Ravioli
-Juice of 3 Lemons
-Store-Bought Grated Parmesan Cheese (About.... 1/4 Cup?)
-3 Cloves of Garlic, minced
-Walnuts (1/2 Cup)
-Cherry Tomatoes (or Grape Tomatoes), in halves
-Extra Virgin Olive Oil (1/4 Cup)
-Salt to taste
-Thyme to taste
Cook the ravioli according to package directions. Mix the olive oil, garlic, thyme, salt, parmesan, and lemon juice in a small bowl. Once the ravioli is prepared, drizzle with oil to keep from sticking. Plate the pasta. Spoon sauce on top. Sprinkle with walnuts, fetta, and tomatoes.