Jevois la vie en rose

Saturday September 12, 2009

jevoislavieenrose — Sun, 13 Sep 2009 14:13:04 +0000

Musique:

Claire de lune, Claude DeBussy

Moonlight Sonata, Ludwig Van Beethoven

Canon, Jorgen Ernst Hansen

Litterature:

The Art of the Moment, Veronique Vienne

Cinema:

none

Citation du Jour:

“Don’t be too moral. You may cheat yourself out of life. Aim above morality. Be not simply good, be good for something” -Henry David Thoreau

* * *

It’s easy to come up with reasons why we cannot find the time in our schedule for community service. Try to think of volunteerism as a mondatory hobby; we are all better for it, as individuals and as a community. Start by writing down three organizations that you can think of to volunteer for. Pick one, find out how you can become involved and commit yourself to as least one hour a week to start! Our family volunteers to do trail maintainence and garbage pick up for protected lands that are being restored. Call your chamber of commerce, a local school district or your city parks, you might be surprised at the options available.

Cuisine:

8pm breakfast: cafe, one cup of oatmeal with meusli

10am snack: bread with onion, tomato, mild cheddar and barbecue sauce (about the size of a deck of cards total)

12:30pm lunch: two cheese quesadillas with salsa

3pm snack: none

Dinner: starts with the entre served at around 4:30 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

cafe

L’Entrée

Almond Green beans, recipe here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=84668&servings=4

Le Plat Principal

Penne with Calamata Olives, Feta and Rainbow Chard (you can find the recipe on the September 3, 2009 post)

Le Fromage

none

Le Dessert

none

Le Cafe

none

Le Digestif

2 glasses red wine

Friday September 11, 2009

jevoislavieenrose — Sat, 12 Sep 2009 01:02:35 +0000

Musique:

none

Litterature:

The Art of the Moment, Veronique Vienne

Cinema:

none

Citation du Jour:

“A Witty saying proves nothing” -Voltaire

Cuisine:

8pm breakfast: cafe and water

10am snack: tortilla chips and salsa, calamata olives and cheese slices

12:30pm lunch: tomato, basil and provolone salad drizzled with olive oil

3pm snack: none

Dinner: starts with the entre served at around 4:30/5 and ending with fromage at 6:30, and then tea before bed

**full disclosure: I had Pepsi today, umm like 1/4 of a 2 liter….oops!**

L’Apéritif

none

L’Entrée

half a cucumber and ranch

Le Plat Principal

Spaghetti with parmesan and french bread

Le Fromage

none

Le Dessert

none

Le Cafe

none

Le Digestif

2 glasses pinot noir

Thursday September 10, 2009

jevoislavieenrose — Fri, 11 Sep 2009 15:36:20 +0000

Musique:

none

Litterature:

The Art of the Moment, Veronique Vienne

Cinema:

none

Citation du Jour:

“Resolve to build your self-esteem. Don’t put yourself down, even in jest” Frederic Fekkai

* * *

Having a playful disposition and self-depreciating sense of humor is dead sexy. There is a fine line however between poking fun at yourself and putting yourself down. Putting yourself down (yes, even in jest!) sends subliminal, and not so subliminal messages to those around you that you do not respect yourself. Like it or not this is going to affect your relationships both personal and professional. Practice being gentle with yourself. A good place to start is not to say anything to yourself or to others about you that you wouldn’t say about your own mother-to her face.

Cuisine:

8pm breakfast: water with airborne, cafe, 3 orange slices and one slice of toast with lemon curd

10am snack: French bread with provolone, tomato, mayo and pesto

12:30pm lunch: Grilled cheese sandwiches and tomato soup

3pm snack: none

Dinner: starts with the entre served at around 4:30/5 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

none

L’Entrée

none

Le Plat Principal

Tomato, basil and provolone salad drizzled with olive oil

Le Fromage

none

Le Dessert

none

Le Cafe

none

Le Digestif

2 glasses red wine

Wednesday September 9, 2009

jevoislavieenrose — Thu, 10 Sep 2009 15:58:04 +0000

Musique:

Beyond the Sea Soundtrack, Kevin Spacey

Litterature:

What French Women Know, Debra Ollivier

The Art of the Moment, Veronique Vienne

Cinema:

none

Citation du Jour:

“Bear in mind that you should conduct yourself in life as at a feast” -Epictetus

* * *

Truly life is meant to be enjoyed. Like a delicious meal shared with family, life is meant to be taken in courses, languorously savoured and at times devoured with relish. More pleasure and less guilt truly wouldn’t hurt any of us. Really, it wouldn’t!

Cuisine:

8pm breakfast: cafe, ice water with lemon and an asian pear

10am snack: none

12:30pm lunch: French bread with provolone, tomato, basil, mayo and pesto

3pm snack: popcorn

Dinner: starts with the entre served at around 4:30/5 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

none

L’Entrée

Half an artichoke with garlic oil dipping sauce

Le Plat Principal

Carrot Fennel Soup

1 bunch peeled carrots

1 bunch fennel stems and all

4 cloves garlic

Chop 1 bunch peeled carrots. Chop 1 fennel bulb stems and all. Melt 2tbls of butter in a large saucepan over medium heat. Season with salt and pepper. Add carrots, fennel and garlic. Saute 10 minutes and then add 4 cups broth. Bring to a boil, reduce heat and simmer for 30 minutes. Transfer to blnder and puree in batches.

Le Fromage

none

Le Dessert

Sugar Cookies with Royal icing, all made from scratch using Martha Stewarts Recipe www.marthastewart.com

Le Cafe

none

Le Digestif

2 glasses red wine

Tuesday September 8, 2009

jevoislavieenrose — Wed, 09 Sep 2009 00:31:43 +0000

Musique:

Prelude #15 in D Flat,” Raindrop,” Chopin

Litterature:

What French Women Know, Debra Ollivier

The Art of the Moment, Veronique Veinne

Cinema:

none

Citation du Jour:

“Let’s leave the obviously pretty women to men with no imagination” -Proust

* * *

Time and time again I hear women put themselves down. In general young girls and women are reaching for a cookie cutter ideal of beauty that is both surreal and mind numbingly boring at the same time. Somehow mentioning this seems almost imperceptively shallow, but it still doesn’t keep women from making this their ideal. I cannot help but point out how unrealistic and unhealthy that it is and even some of the smartest women that I know are their own best “frenemies.” Women focus so much on what they are not that they have no sense of who they are. The sexiest thing about a woman is being comfortable in her own skin and part of growing up is owning our imperfections. Beauty is imperfect, not perfect. I have to say that I respect Liv Tyler who is unconventional in Hollywood in both her looks and size ( a size 12) but undeniably beautiful. Same for Nicolette Sheridan who is 45 years old, unapolgetically oozes sexual magnetism and when named on the 2004 worst dress list stated, “I’d rather be number one on the worst-dressed list than number two on the best.” Now that’s the kind of wisdom that comes with age, confidence and not giving a@$#!!!

Cuisine:

8pm breakfast: cafe

10am snack: chips and salsa

12:30pm lunch: french bread and chevre, tomatoes

3pm snack: more bread + cheese, whole carrot

Dinner: starts with the entre served at around 4:30 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

Ice water with lemon

L’Entrée

artichoke (half) dipped in mayo

Le Plat Principal

Thyme and Garlic Chicken with Maris piper potatoes

recipe here http://www.letscookfrench.com/recettes/recette.cfm?num_recette=237&criteria=chicken&startr=1&ContenuRecherche=0

Le Fromage

none

Le Dessert

none

Le Cafe

decaf tea with honey and lemon

Le Digestif

red wine

Monday September 7, 2009

jevoislavieenrose — Tue, 08 Sep 2009 16:00:19 +0000

Greetings Everyone!

There is not much from yesterday (Monday) to relate. I cooked, I ate, played cards and board games, read, walked around my home half dressed, flirted with my husband and in general lived to the whim of my hedonistic pleasure. I hope that all of you had such a delightfully relaxing and lazy day!

Warmly, Lara

Sunday September 6, 2009

jevoislavieenrose — Mon, 07 Sep 2009 14:19:28 +0000

Musique:

none

Litterature:

A Year of Style, Frederic Fekkai

French Women For All Seasons, Mireille Guilliano

Cinema:

Jetlag

Citation du Jour:

**none**

Cuisine:

8pm breakfast: Yoghurt, orange Slices, banana, gates and assorted danish. Cafe.

10am snack: none

12:30pm lunch:

Black bean and corn salad, Roasted Red pepper French bread with Chevre

2 cans black beans

1 can corn

1 cup cherry tomatoes

Drain black beans and corn and put in medium sized bowl. Chop cherry tomatoes add to beans and toss. In a small bowl, whisk 1/2 cup lemon juice, one tablespoon olive oil and a small amount os sour cream. Pour over salad, toss and serve or chill.

3pm snack: cafe and danishes

Dinner: starts with the entre served at around 4:30/5 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

none

L’Entrée

Salsa Verde (recipe on Saturday Aug 29 2009 blog)

Le Plat Principal

Ground beef enchiladas with red sauce and refried beans

Le Fromage

none

Le Dessert

none

Le Cafe

none

Le Digestif

one glass shiraz

Saturday September 5, 2009

jevoislavieenrose — Sun, 06 Sep 2009 15:01:54 +0000

Musique:

Bedtime Classical-Music for the smart mind

MC Solaar

Litterature:

Pace of Provence, Yolande Matore Hoisington

A Year of Style, Frederic Fekkai (browsing through this one month at a time)

Cinema:

Jerry Lewis

Citation du Jour:

“True friendship comes when the silence between two people is comfortable” -David Gentry

* * *

Thank you Joanna! To everyone else, have a fantastic Labor Day Weekend!

Cuisine:

8pm breakfast: cafe and buttered bread

10am snack: french bread with mayo dijon, tomatoes pesto and provolone

12:30pm lunch: Calamata olive, feta and chard pasta (leftovers from yesterday)

3pm snack: carrot and ranch

Dinner: starts with the entre served at around 4:30 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

cafe

L’Entrée

none

Le Plat Principal

french bread and cheese with leftover spaghetti

Le Fromage

none

Le Dessert

none

Le Cafe

none

Le Digestif

2 glasses pinot noir

Friday September 4, 20009

jevoislavieenrose — Fri, 04 Sep 2009 22:05:01 +0000

Musique:

none

Litterature:

Wind in the Willows Kenneth Grahame

Pace of Provence, Yolande Matore Hoisington

A Year of Style, Frederic Fekkai

Cinema:

none

Citation du Jour:

“Create your own visual style…let it be unique for yourself and yet identifiable for others” -Orson Welles

* * *

Design is so fun and simple, and yet still complicated! Perhaps this is why we tend to over-think our design goals and create unnecessary clutter. Take some time to re-think your space and simplify this fall. Here are a few of my favorite blogs on homes and decorating:

http://abutterflyinyourhouse.blogspot.com/

http://euroantiquemarket.blogspot.com

http://theinspiredroom.net/

Looking for an inexpensive way to fill a large space in your home?

http://yourhomeonlybetter.com/decorating-with-empty-picture-frames/

Cuisine:

8pm breakfast: cafe

10am snack: french bread with mayo dijon, tomatoes pesto and provolone

12:30pm lunch: Calamata olive, feta and chard pasta (leftovers from yesterday)

3pm snack: popcorn

Dinner: starts with the entre served at around 4:30 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

cafe

L’Entrée

1/2 boiled artichoke dipped in mayo

Le Plat Principal

Linguine with Homemade Spaghetti sauce

Le Fromage

french bread with mayo, pesto and provolone cheese

Le Dessert

none

Le Cafe

decaf tea with honey and lemon

Le Digestif

2 glasses merlot

Thursday September 3, 2009

jevoislavieenrose — Thu, 03 Sep 2009 22:48:04 +0000

Musique:

New Ancient Strings, Toumani Diabate

Sauvez le Monde, MC Solaar

Litterature:

Wind in the Willows Kenneth Grahame

Pace of Provence, Yolande Matore Hoisington

A Year of Style, Frederic Fekkai

Cinema:

none

Citation du Jour:

“There comes a time when Autumn asks, What have you been doing all summer?” -Unknown

* * *

It’s normal in the fall to feel the urge to clean up and clear out. Everywhere around me I see signs of unfinished projects and indeed I do wonder what I have accomplished all summer! The fall is a great time to finish these projects lest they give you cabin fever later. Paint rooms, fix squeeky doors and oil and store garden tools for the winter. If you’re eyeing new winter boots pass on at least two pairs of winter shoes that you know you won’t wear again. Donate old clothes and toys and don’t forget to renew old magazine or journal subscriptions so that you will receive them on time in the new year.

Cuisine:

8pm breakfast: cafe

10am snack: hard boiled egg slices and cheese (prepared by my girls)

12:30pm lunch: Tomato and cheese sandwhiches with mayo and dijon mustard

3pm snack: homemade yoghurt and cran-blueberry fruit pops

Dinner: starts with the entre served at around 4:30 and ending with fromage at 6:30, and then tea before bed

L’Apéritif

cafe

L’Entrée

1/2 boiled artichoke dipped in vinegarette

Le Plat Principal

Chuck roast, Penne with kalamata olives

Penne with Calamata Olives, Feta and Rainbow Chard

For two years now I have gotten fresh vegetables in season every week from July-early october from www.helsilingfarmcsa.com below is another fantastic recipe from the two ladies who run Helsing Junction. Take the time to look for a Community Supported Agriculture in your local area, you’ll not only taste the difference but have the satisfaction of knowing that you are directly supporting a local famer with no middle man.

Penne with Calamata Olives, Feta and Rainbow Chard

12 ounces Penne

1/2 cup chopped calamata olives

1/2 cup crumbled feta

1 bunch rainbow chard

Bring a large pot of salted water to a boil, chop up one bunch rainbow chard stems and all and add to water. Boil 3-4 minutes. Skim out chard and drain in colander, return water to a boil and add penne. Drain off water reservering 3/4 cup of pasta water. Return pasta to pot, add chard 3 tbl olive oil and toss. Stir in 1/2 cup coursely chopped calamata olive and 1/2 cup crumbled feta. Add enough reserved pasta water to moisten. Season with salt and pepper. Transfer to a bowl drizzle 2tbl olive oil over salad and serve.

**excellent but next time I make this I am going to add a 1/4 cup of golden raisins in with the chard. It’s missing something and I think that may be it**

Le Fromage

none

Le Dessert

none

Le Cafe

decaf tea with honey and lemon

Le Digestif

none