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Something's Gotta Give

2011-06-10T21:15:00.000-07:00

Deborah Ehrlich Crystal Cocktail Glasses

2011-06-08T08:19:00.000-07:00

http://www.prunelladarling.com/prod.php?id=12

Sharon Khazzam

2011-06-06T18:02:00.000-07:00

Sharon Khazzam Baby Link Necklace

The Heart Surrenders....Ram Dass

2011-06-06T15:35:00.000-07:00

The heart surrenders everything to the moment. The mind judges and holds back.
Ram Dass

Turqoise Necklace

2011-05-29T17:24:00.000-07:00

prunella darling

2011-05-29T17:14:00.000-07:00

"over the mysteries of female life there is drawn a veil best left undisturbed"

SUMMER TIME

2011-05-18T13:56:00.000-07:00

summer time, summer time, sum sum summer time

take out your new sandals, hat and tunic - rock it like you own it, baby

Adele - Rolling In The Deep

2010-12-10T14:11:00.000-08:00

Lets Fall in LOVE

2010-11-19T20:31:00.000-08:00

When I saw you I fell in love,

and you smiled because you knew.

-William Shakespeare

Martha Stewart - Crystal Glasses - Deborah Ehrlich

2010-11-09T20:12:00.000-08:00

Love these glasses by Deborah Ehrlich. You can purchase them on the website.
www.prunelladarling.com This the December 2010 issue of Martha Stewart Magazine.
If you have bought them before as gifts or for yourself and want to add just send us an email
and we will extend the quantity discount. Happy Holidays Everyone.

We LOVE Chocomize

2010-11-03T11:47:00.000-07:00

This is one of the best gifts or treats you can give someone or yourself. Have fun making your own chocolate bars! www.chocomize.com

The Feng Shui Alliance

2010-07-18T19:36:00.000-07:00

My good friend Teresa Marinelli, founder of the Feng Shui Alliance is an amazing person. She and her faculty of talented professionals can solve any energy issues you and your business or personal life may be having....better than a psychic LOL --- truth be told better than an interior decorator!!
teresa@fengshuialliance.com
Tell her you heard about her on prunelladarling.com.

2010-07-13T19:51:00.000-07:00

The Boyfriend Shirt - perfect
12 months out of the year.
Send us your best BF story on Facebook @ prunelladarling via a private message or on our wall and we will give you a 25% discount on your next BF purchase.
Remember FREE SHIPPING always!

2010-07-13T19:46:00.000-07:00

I want to rock and roll all night and boogey every day!

2010-07-11T19:16:00.000-07:00

WHO DOESN'T LOVE A GREAT BIG HAT THAT MAKES YOU FEEL GLAMOROUS.

PUT ON A BIG PAIR OF BLACK SUNGLASSES AND OWN IT. MOVIE STAR? SOCCOR MOM? MRS. ROBINSON? WHO WILL YOU BE?

Crushable and hand-made - you can feel good about it. Fair Trade Certified. :) very cool.

Ippolita - sapphire necklace.

2010-06-27T16:48:00.000-07:00

Ippolita multi-colored sapphire necklace. The perfect accessory for the perfect bikini with the perfect "boyfriend" shirt over it...can you say sexy. Feeling very Brazil today.
Enjoy everyone!

2010-06-27T16:45:00.000-07:00

Let the river flow,

let the tides move,

look where you want to be.

2010-06-20T13:01:00.000-07:00

prunelladarling on the prowl for the best of summer. NO ONE DOES IT BETTER THAN PRADA.

2010-06-11T16:42:00.000-07:00

Posted by: Robert Reynolds
I have a special attachment to the simple, creamy dessert called Panna Cotta. As with love, it’s inexplicable. When I arrived at the Studio the other day at the end of Robert Hammond’s pastry session, I asked the students what they had done and the first thing they mentioned was Panna Cotta. Robert added, “I had them prepare it with yogurt the way they do at Nostrana.” We both agree that one of our favorite desserts in Portland is the Yogurt Panna Cotta Kathy Whims does at Nostrana. Kathy’s dessert is one that Josephine Araldo would say is ‘unsurpassed.’

I remember years ago being the town of Gordes in Provence. It was a Sunday and we were just ambling. There was a market that morning to distract us with food and pottery and everything between. We drifted in the most delicious manner until the idea of lunch began to tease our consciousness. Once awakened I realized if you’re not at a table in France on a Sunday at midday, you are no one, nowhere. I asked immediately at the café where we should eat, and the waiter suggested a place in Roussillon, a village not far away.

I love the little village. You can’t really drive cars in it. So when you enter the town on foot through the big portal you fall into the rhythm of another time. The cobbled street leads straight ahead to a little chapel that opens onto a postage-stamp sized square. Of the two restaurants side by side, I chose the second. We entered a long narrow room that seemed filled, so I was very reassured when the server told us we could have the last table. She led us to a spot by a window overlooking a beautiful landscape.

Once at the table, and provided with a little aperitif and some thing to much on, I settled into the menu. I allowed myself to be pleasantly distracted by the people, ambience, noise, and aromas, certain that this meal was going to be good. I watched the waitress fly out of the kitchen almost brushing against me as she passed with a tray of desserts. It dawned on me that the people who had been there first were already being served dessert. I only caught a glimpse of those desserts, and they looked very appealing. Other people also expressed interest in them. I caught mention of “Flan,” and suddenly was struck with anxiety about whether there would be any left by the time it was our turn.

I beckoned the waitress when she passed. “Oui, Monsiuer.” “I’m anxious,” I confessed. She was genuinely concerned by my ploy. “But what is it?” she asked. I explained that I’d been watching her hurrying from the kitchen loaded with desserts that everyone else also seemed interested in. I told her I realized that I was probably the last person through the door for lunch, and was afraid that there might not be any when my turn came. Suddenly she relaxed and gave me a big smile. “Not to worry Monsieur, I assure you there are plenty of them,” and she continued on with her work.

We loved every minute, every bite of our Sunday dinner in that little restaurant. Each time someone asked about the dessert, she’d reply over her shoulder, in a friendly way but without stopping, “Flan.” When our time came, it obviously wasn’t necessary to order. She knew to bring the ‘flan’ to us. It was lovely and I savored every taste. But I was a little perplexed because it didn’t seem like a normal flan. The next time she passed by and stopped to make sure I was content, I asked her what the dessert was. “Panna cotta,” she admitted shamelessly, as though she could only tell a foreigner the truth, but was forced to tell the French diners only what they understood.

At the end of the meal we were invited to the tiny three-stool bar near the entrance and were offered coffee. We had the chance to meet her and her husband, the owners of the establishment. We shared an instant and genuine friendliness, as though the barriers of language and culture didn’t matter. We discovered we had friends in common, and we’ve remained friends. That experience is at the heart of my attachment to Panna Cotta; it’s emotional, and cannot be explained.

* * * * *

Robert Hammond is an exceptional baker and instructor who will conduct a 5-day baking class beginning Monday August 16th. Then beginning September 7th he will resume a 2-day course of baking instruction he designed. His pastry course is part of a larger 8-week course offered four times a year at the Studio and taught by Robert Reynolds.

Anyone who has an interest in the pastry course Robert Hammond teaches at the Chef Studio is invited to come spend a Tuesday with us in the kitchen, or to come at the end of Tuesday class for coffee and a sampling. Email: troufood@me.com for details.

YEAH YEAH YEAH SUMMER TUNICS

2010-05-02T22:03:00.000-07:00

CHECK OUT THE NEW SUMMER TUNICS ON www.prunelladarling.com
If you love love love it let us know. And here's to summer lov'in, surfing usa, and flower power.

NEW SUMMER ITEMS

2010-04-12T22:07:00.000-07:00

We will have new summer stuff up on the site in a week or so ... keep checking. Sunny sarongs, fabulous tunics, kinky caftans, big straw hats, and a few precious baubles.

So while you wait check out www.stumbleupon.com a really fun website that cruises the web for you bringing delight to all ages. Let us know what you STUMBLE UPON!

2010-04-02T12:28:00.000-07:00

"There's an enormous power now,

an evolutionary impulse

pushing us into a new state

of consciousness.

It's the power of
consciousness itself-
working through you,

and through the collective."

Eckhart Tolle

nophonezone

2010-04-01T21:47:00.000-07:00

WE support what Oprah is trying to do and believe we all need to take the pledge. Lets save some lives!

2010-03-24T22:45:00.000-07:00

YSL's glasses.

Ah to see the world from his eyes must have been a wondrous/crazy thing.

He was lucky to have had so many people around him who believed in him and encouraged his creativity.

ART truly art inspired my nature and life.

2010-03-17T15:20:00.001-07:00

Robert Reynolds Chef Studio

The Chef Studio designs classes for cooks with skills ranging between beginning and advanced. The aim is to give information that will serve you in your daily life. We never go after the next new thing or trend. You'll never see us do Mexican cooking one time, Indonesian the next. We don't want you to just come back for more classes, but rather to keep a conversation going because we provided you with knowledge that connects the dots between food and how it is engaged with what you are interested in. We help build real and tangible understanding. We educate.

For this session we are introducing a new idea, incorporating more emphasis on pastry making. Robert Hammond has prepared a syllabus that is intended to put a simple, solid foundation of cooking in place. The pastry sessions happen two days a week, Tuesdays and Wednesdays from 9 a.m. to 3 p.m. and continue for 8 weeks.

Come during the day (9AM to 3PM) for any number of days you'd like. We have plenty of time to examine food in depth. Daytimes can be great for people working in restaurants but who may not have formal training. The approach we take leads to independent thinking, and offers insight into the bigger picture of food and cooking. It's also great training for people changing careers, and for people who want to learn about food and bring their skills home.

EVENING COOKING CLASSES - 6 to 9 PM
Monday and Thursday, or
Wednesday and Friday
Plus one Saturday a month

They all begin with a snack, and end with a meal. Sandwiched in between is hands-on learning with the emphasis on French regional cooking, and focused on developing good cooking techniques and putting a solid understanding in place.

email us at: troufood@me.com