Nathalie Seaver-Taste and Style
https://nathalieseaver.typepad.com/nathalies-musings/
Tips and Artful Finds for a Fabulous Lifeen-USdaily22013-05-31T19:01:07-07:00Polka Dot Paradise - a great sheath dress for now
https://nathalieseaver.typepad.com/nathalies-musings/2013/05/polka-dot-paradise-a-great-sheath-dress-for-now.html
Love this fresh palette of dots in a fine silk shantung -- only made a few pieces of this one. Available here: http://www.nathalieseaver.biz/moddr.html<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c019102ca375a970c-pi" style="display: inline;"><img alt="Mod-Multi-dotfb" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c019102ca375a970c" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c019102ca375a970c-800wi" title="Mod-Multi-dotfb" /></a><br />
<div><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Love this fresh palette of dots in a fine silk shantung -- only made a few pieces of this one.</span></div>
<div><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Available here: <a href="http://www.nathalieseaver.biz/moddr.html">http://www.nathalieseaver.biz/moddr.html</a></span></div>Taste and Style2013-05-31T19:01:07-07:00Duck Breasts with Sage Balsamic Reduction and Sautéed Blackberries
https://nathalieseaver.typepad.com/nathalies-musings/2013/02/duck-breasts-with-sage-balsamic-reduction-and-saut%C3%A9ed-blackberries.html
There are certain dishes we consider our go-to comfort foods -- and way up there on my list is Magret de Canard, or Duck Breast. I conjure all sorts of happy memories of French trips with a perfect Paris dinner of tender Magret de Canard, accompanied by good friends and lively conversation. Come to think of it, it's a perfect Provençal meal, too! This recipe is a lovely way to import a wonderful taste of France using the wonderful bounty of sunny Los Angeles ...and like many good creations, was a happy accident! I was inspired to make this when...<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">There are certain dishes we consider our go-to comfort foods -- and way up there on my list  is Magret de Canard, or </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">Duck Breast.  </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">I conjure all sorts of happy memories of French trips with a</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;"> perfect Paris dinner of tender Magret de Canard, accompanied by good friends and lively conversation. </span><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Come to think of it, it's a perfect Provençal meal, too!  This recipe is a lovely way to import a wonderful taste of France using the wonderful bounty of sunny Los Angeles ...and like many good creations, was a happy accident! </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ada0970d-pi" style="display: inline;"><img alt="IMG_1650" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7ada0970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ada0970d-800wi" title="IMG_1650" /></a><br /><br />I was inspired
to make this when I uncovered a forgotten clam shell of blackberries in the back
of my fridge. They were sweet and plump, intended for several healthy yogurt
breakfasts but had only made it to one morning meal.  Now a week later, they were way past their
prime and only good if they were going to be cooked somehow.  There wasn’t enough for a cobbler or berry
compote…and I couldn't throw them out even though they were a little forlorn.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c37049a11970b-pi" style="display: inline;"><img alt="IMG_1641" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017c37049a11970b image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c37049a11970b-800wi" title="IMG_1641" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">then I remembered the duck breasts I had in my freezer and knew
exactly what to do! </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><strong>Ingredients</strong></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">2 Boneless Duck Breasts, skin on (fresh or defrosted frozen)<strong> </strong></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Sea salt and Malabar pepper to taste<strong> </strong></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">1 tsp Herbs de Provence</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">1 tsp cumin</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">2-3 tbsp good quality balsamic vinegar</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">½ red onion (or 2 shallots) diced </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">½ cup chicken broth</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">1 tbsp butter</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">½ Pint Blackberries</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Optional: Splash of Pomegranate juice</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Fresh sage leaves</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Remove the
duck breasts from the fridge, rinse and blot dry with paper towels. With a
sharp knife, carefully score the thick fat on each breast with diagonal criss-cross
markings.  Be sure to cut the fat only and
not the meat.  Salt and pepper the
breasts on both sides, and dust with cumin and Herbs de Provence.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Let the breast rest for about a half hour to reach room temperature
and absorb the salt.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7a9e3970d-pi" style="display: inline;"><img alt="IMG_1638" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7a9e3970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7a9e3970d-800wi" title="IMG_1638" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">Place the duck, scored skin side down, in a heavy skillet at
medium flame. </span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7aa72970d-pi" style="display: inline;"><img alt="IMG_1642" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7aa72970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7aa72970d-800wi" title="IMG_1642" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">Let them sit in the pan for 2-3 minutes as it heats up, and the
fat starts to render.  Reduce flame to
medium-low and continue to cook the breasts, without moving them, for 5-6 more
minutes.  There will be a nice pool of duck fat surrounding them.  If the skin is not
crisp and golden by this time, turn up the flame to medium for another minute
or two to crispen the skin.</span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">When they look like this, flip them over:</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ab1b970d-pi" style="display: inline;"><img alt="IMG_1645" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7ab1b970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ab1b970d-800wi" title="IMG_1645" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">Continue
to cook for another 2-3 minutes turning heat to medium.  </span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">They are best
when served medium rare, which is still very pink in the middle, or about 140
degres on your meat thermometer.  Remove
breasts from the pan and set aside on a plate to rest.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Use this
time to make your reduction sauce.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Drain the
pan of the precious duck fat, pouring it into a glass jar to save for another
use. It will keep in the fridge for several weeks and also can be frozen.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">There will be enough fat left in the pan for you to now to sauté
the onions at medium flame for about 3 minutes until they are softened. </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7abba970d-pi" style="display: inline;"><img alt="IMG_1647" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7abba970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7abba970d-800wi" title="IMG_1647" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">Add the butter and let it melt and swirl it into the onion mixture.
Add the Balsamic, the broth and if you like, the pomegranate juice, and
continue cooking for another 3-4 minutes to let the glaze reduce. </span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">By now, you will probably see some meat juices collected on the
plate where you’ve set your cooked duck breast.  Carefully drain the plate and pour that
flavorful liquid into your reduction sauce stirring to integrate it. Toss in
the fresh blackberries and cook another 2-3 minutes. The reduction should be
thick enough to coat the back of a spoon but don’t worry if it isn’t too thick   – it’s the
flavor you really want to enhance your duck and its crispy, seasoned skin.  Turn off the flame.  </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Slice the duck breasts crosswise and on a slight angle, for a “fallen
domino” presentation</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ac87970d-pi" style="display: inline;"><img alt="IMG_1648" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee8a7ac87970d image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee8a7ac87970d-800wi" title="IMG_1648" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">Plate the
duck with the overlapping slices. You could serve two people with one duck breast
– although it won't be a lot of meat. I'd be generous and give a whole breast as one serving.  The sauce, drizzled over the sliced duck on
the plate can be served one of 2 ways:</span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Strain it through a sieve pushing it through with a wooden spoon
for a “thin” glaze, or, as is, as a more rustic, chunky sauce.  Either way it will be delicious! Make sure
your blackberries tumble nicely on and around the meat.  Sprinkle with chopped fresh sage adding a few
whole leaves to decorate your plate.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">I served this with a mixed grains side dish (rice, flax seed and
barley) tossed with lots of chopped parsley and seasoned not with butter but a
little lemon vinaigrette.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017d4133c47a970c-pi" style="display: inline;"><img alt="IMG_1651" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017d4133c47a970c image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017d4133c47a970c-800wi" title="IMG_1651" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">A nice Petite Syrah or Pinot Noir would be a perfect wine here.   </span></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><span style="font-size: 11pt;">. </span></span></p>
<p> </p>Food and DrinkLos Angeles ParisProvenceRecipesTaste and Style2013-02-21T14:07:55-08:00Ottolenghi Valentine
https://nathalieseaver.typepad.com/nathalies-musings/2013/02/ottolenghi-valentine.html
A patisserie in Paris near my Grandmother's place baked featherweight almond cookies just like this. Light, crisp and not too sweet, they were my favorites. A couple of years ago, I discovered a recipe for this very same cookie in the (fabulous) first Ottolenghi cookbook when it was chosen for my cooking group. It's been a crowd-pleasing staple in my rotation ever since. For Valentine's day, I was inspired to create this heart shaped variation. PS~This recipe was from the in UK edition. I understand the US version will be published in Fall 2013.<p>
<span style="font-family: 'book antiqua', palatino;"><a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c36e0929e970b-pi" style="display: inline;"><img alt="Heart cookie" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017c36e0929e970b" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c36e0929e970b-800wi" title="Heart cookie" /></a></span><br /><span style="font-family: 'book antiqua', palatino; font-size: 15px;">A patisserie in Paris near my Grandmother's place baked</span><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"> featherweight almond cookies </span><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">just like this. Light, crisp and not too sweet, they were my favorites.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">A couple of years ago, I discovered a recipe for this very same cookie in </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">the (</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">fabulous)</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;"> </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">first Ottolenghi cookbook</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;"> when it was chosen for my cooking</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;"> group. </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 15px;">It's been a </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">crowd-pleasing staple in my rotation </span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">ever since.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 15px;">For Valentine's day, I was inspired to create this heart shaped variation.  </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 15px;">PS~</span><span style="font-family: 'book antiqua', palatino; font-size: 15px;">This recipe was from the in UK edition. I understand the US version will be published in Fall 2013.  </span></p>Food and DrinkParisRecipesTaste and Style2013-02-14T10:41:17-08:00Instant chic: Spectacular scarves and shawls
https://nathalieseaver.typepad.com/nathalies-musings/2012/11/new-designs-limited-edition-conversation-starter-scarvesin-beautiful-embellished-couture-fabrics-an-perfect-per.html
Another perfect wardrobe enhancer -- not to mention a fabulous holiday gift! Glamorous, limited-edition scarves and shawls in beautiful embellished couture fabrics This one is a rich, raspberry silk burnout satin print with retrained sparkle placement. I also have one last piece in a beautiful shade of cognac. http://www.nathalieseaver.biz/rasispsc.html<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;"><br /></span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;"><br /></span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017d3e453555970c-pi" style="display: inline;"><img alt="Raspberry sparkle " border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017d3e453555970c" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017d3e453555970c-800wi" title="Raspberry sparkle " /></a><br /><span style="font-size: 12pt;"><br /></span></span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;"><span style="font-size: 12pt;">Another perfect wardrobe enhancer -- not to mention a fabulous holiday gift!</span></span></pre>
<pre><span style="font-size: 12pt; font-family: 'book antiqua', palatino;">Glamorous, limited-edition scarves and shawls </span><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">in beautiful embellished couture fabrics </span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">This one is a </span><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">rich, raspberry </span><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">silk burnout satin print with retrained sparkle placement.</span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">I also have one last piece in a beautiful shade of cognac.</span></pre>
<pre><span style="font-family: 'book antiqua', palatino; font-size: 12pt;"><a href="http://www.nathalieseaver.biz/rasispsc.html" target="_self" title="raspberry scarf">http://www.nathalieseaver.biz/rasispsc.html</a><br /></span></pre>AccessoriesBeautyFabulous giftsFashionStyle SecretsStyle TipsTaste and Style2012-11-29T09:00:00-08:00Perfect Paris Gifts ~ $50 &under
https://nathalieseaver.typepad.com/nathalies-musings/2012/11/i-love-paris-delicious-gifts-under-50-by-flirtwithfashion-on-polyvore.html
From sweet stocking stuffers to holiday hostess gifts, these delightful choices will generate lots of smiles! For more details, please click on the thumbnails above. We are happy to gift wrap and ship anywhere in the United states <div style="width:600px;margin:0 auto"><div style="position:relative;"><a target="_blank" href="http://www.polyvore.com/love_paris_delicious_gifts_under/set?.embedder=2567210&.svc=copypaste&id=62953403"><img width="600" alt="I Love Paris! Delicious Gifts under $50" src="http://embed.polyvoreimg.com/cgi/img-set/cid/62953403/id/aYqfBM8jRrK9wZ2-_QMCxg/size/y.jpg" title="I Love Paris! Delicious Gifts under $50" height="600" border="0" /></a></div></div><br/><div style="text-align:center"><small><a target="_blank" href="http://www.polyvore.com/love_paris_delicious_gifts_under/set?.embedder=2567210&.svc=copypaste&id=62953403"></a> <a target="_blank" href= href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743677"><img vspace="4" width="50" hspace="4" src="http://ak2.polyvoreimg.com/cgi/img-thing/size/s/tid/69743677.jpg" title="Eiffel Tower Glass Tray" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743894"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743894.jpg" title="Bistro de Paris Dinner Plates" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743418"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743418.jpg" title="Paris Rain Candle" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743731"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743731.jpg" title="Eiffel Tower Bookends" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743865"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743865.jpg" title="Bistro de Paris Mugs" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743462"><img vspace="4" width="50" hspace="4" src="http://ak2.polyvoreimg.com/cgi/img-thing/size/s/tid/69743462.jpg" title="Paris Magnet Set" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743479"><img vspace="4" width="50" hspace="4" src="http://ak2.polyvoreimg.com/cgi/img-thing/size/s/tid/69743479.jpg" title="French Cookie Cutters" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69745506"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69745506.jpg" title="Eiffel Tower Napkin Rings" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743447"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743447.jpg" title="Fleur de Lis Bottle Opener" height="50" /></a><a rel="nofollow" target="_blank" " href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743857"><img vspace="4" width="50" hspace="4" src="http://ak2.polyvoreimg.com/cgi/img-thing/size/s/tid/69743857.jpg" title="Bistro de Paris Espresso Set" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69743308"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69743308.jpg" title="Mini-casseroles" height="50" /></a><a rel="nofollow" target="_blank" href="http://www.polyvore.com/cgi/thing.outbound?.embedder=2567210&.svc=copypaste&id=69745632"><img vspace="4" width="50" hspace="4" src="http://ak1.polyvoreimg.com/cgi/img-thing/size/s/tid/69745632.jpg" title="Fleur de Lis Placecard Holders" height="50" /></a></div></div>
<strong>
From sweet stocking stuffers to holiday hostess gifts, these delightful choices will generate lots of smiles!
For more details, please click on the thumbnails above.
We are happy to gift wrap and ship anywhere in the United states </strong></strong>Fabulous giftsHome decorParisUseful GoodiesTaste and Style2012-11-12T09:00:00-08:00Food Gift Find: Amazing Balsamic Vinegar
https://nathalieseaver.typepad.com/nathalies-musings/2012/11/yes-im-obsessed-with-fine-food-and-when-i-find-exceptional-edibles-i-have-to-share-them-when-i-found-this-amazing-organi.html
Yes, I'm obsessed with fine food and when I find exceptional edibles, I have to share them. When I came across this amazing, organic Balsamic vinegar from one of the best producers in Modena, I knew I had to stock it in the store. Presented in a beautiful, substantial bottle, it makes a terrific holiday hostess gift -- or a great treat for yourself! Because this is so special, it is best enjoyed simply, drizzled as a flavor garnish over meats fish and poultry before and after cooking, as well as a delicious flourish over all sorts of milder or...<p> </p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee4f0ef5d970d-pi" style="display: inline;"><img alt="Balsamic" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee4f0ef5d970d" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee4f0ef5d970d-500wi" title="Balsamic" /></a><br /></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Yes, I'm obsessed with fine food and when I find exceptional edibles, I have to share them. When I came across this amazing, organic Balsamic vinegar from one of the best producers in Modena, I knew I had to stock it in the store. Presented in a beautiful, substantial bottle, it makes a terrific holiday hostess gift  -- or a great treat for yourself! </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Because this is so special, it is best enjoyed simply, drizzled as a flavor garnish over meats fish and poultry before and after cooking, as well as a delicious flourish over all sorts of milder or creamy cheeses and bread, as well as fruit (Pears are great).  If you decide to use it for a salad dressing, use another vinegar in quantity and add just a tablespoon or so of Saporoso for the flavor punch.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Here's a link to order. If you need it gift wrapped, just note it in the comment box at check-out.  <a href="http://www.nathalieseaver.biz/sabavi.html" target="_self" title="Balsamic order page">http://www.nathalieseaver.biz/sabavi.html</a></span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Beloware a few yummy recipes:</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">By the way, if octopus isn't your thing, you can substitute grilled boneless chicken pieces -- but the arugula, peach and balsamic are a magic flavor combination. </span></p>
<div id="introBlock">
<div id="recipe_summary">
<p><strong><span style="font-size: 12pt;">Charred Octopus with Peach, Arugula and Aged Balsamic</span></strong></p>
<p><strong><span style="font-size: 12pt;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee4f117fb970d-pi" style="display: inline;"><img alt="Octopus salad" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017ee4f117fb970d" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee4f117fb970d-800wi" title="Octopus salad" /></a><br /><br /></span></strong></p>
<p id="mag_info">This recipe is from Epicurious  | October 2010</p>
<p id="recipe_author">by Eric Ripert</p>
<div id="recipeIntroText">Learning to cook octopus properly is important because it can become a bit rubbery if not prepared correctly. This recipe teaches a great technique. The richness of the aged balsamic vinegar, the brightness of the peach, and the peppery bite of arugula come together in a harmonious way that celebrates all of the flavors, especially the octopus<br /><br /><strong><span style="font-size: 12pt;"> Ingredients</span></strong></div>
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</div>
<div id="ingredients">
<ul>
<li>1/2 small onion, peeled and quartered</li>
<li>1 small celery stalk, sliced on the bias</li>
<li>1/2 small carrot, peeled and sliced on the bias</li>
<li>1 3–ounce piece prosciutto</li>
<li>2 fresh Italian parsley sprigs</li>
<li>3 garlic cloves, cut in half</li>
<li>1/2 teaspoon cayenne pepper</li>
<li>8 cups water, approx.</li>
<li>2 pounds octopus, head removed and tentacles separated</li>
<li>2 tablespoons olive oil</li>
<li>-fine sea salt and freshly ground black pepper</li>
<li>1/2 cup baby arugula</li>
<li>1 peach, halved, pitted, and thinly sliced</li>
<li>4 tablespoons aged (at least 8 years) balsamic vinegar</li>
<li>1 lemon, cut in half</li>
</ul>
</div>
<div><strong><span style="font-size: 12pt;">Preparation</span></strong></div>
<div id="preparation">
<p>Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.</p>
<p>Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.</p>
<p>Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.</p>
</div>
<div>
<h1><span style="font-size: 13pt;"><strong>Balsamic Roasted Carrots</strong></span></h1>
</div>
<div>
<div><img alt="" src="http://www.earthy.com/images/Recipe_Images/cottage.gif" /><br />From Gourmet Magazine,  November 2002.  </div>
</div>
<strong>Ingredients:</strong><br /><br />
<div>2 pounds of fresh carrots, peeled and cut into sticks<br />2 tablespoons Extra Virgin Olive oil <br />1/4 teaspoon salt<br />2 tablespoons balsamic vinegar  <br /><br /><strong>Preparation:</strong><br />Preheat the oven to 425 degrees F. <br />Toss the carrots in the oil and the salt and place them in a shallow roasting pan. Roast in the middle of the oven, stirring from time to time, until they turn a beautiful golden color and become tender. This should take about a half hour. <br />Drizzle the vinegar over the carrots and shake the pan a few times. Roast the carrots until most of the vinegar is evaporated, which should take approximately five minutes more. </div>
<p><strong> </strong></p>
<div>
<h1><span style="font-size: 13pt;"><strong>Sautéed Scallops with Crimini Mushrooms, Pink Grapefruit, Frisee and Hazelnuts</strong></span></h1>
</div>
<div>
<div><img alt="" src="http://www.earthy.com/images/Recipe_Images/cottage.gif" /><br /><br /></div>
</div>
<strong>Ingredients:</strong><br /><br />
<div>12 large sea scallops<br />4 tablespoons Olive oil<br />4 shallots, thinly sliced/or 1 small red onion chopped fine <br />1/2 pound crimini muschrooms, sliced<br />4 tablespoons age balsmaic vinegar<br />3 heads frisee, washed and spun dry</div>
<div>Toasted Hazelnuts for garnish<br /> <br /><strong style="font-size: 12pt;">Preparation:</strong><br /><br />Season the scallops with pepper and salt and set aside</div>
<div>Prepare the grapefruit by cutting it in half and removing the indidual bite size sections and set them on a plate.<br />Heat 2 tablespoons of olive oil in a non stick pan until very hot. Reduce to medium heat and place the scallops in the pan. Let them cook until golden on one side for three or four minutes and then turn them, to cook for about a minute or two more.  Remove from pan.<br />Heat the remaining oil in the same pan over high heat.  Reduce heat to medium and add the shallots or red onion and sauté until soft. This should take three to four minutes. <br />Add the mushrooms and toss for three to four minutes until nicely wilted and browned. Turn oiff the heat. Squeeze the juice of   1/2  a lemon over the mushroom mixture  and add the frisee. Toss quickly, season with salt and pepper, then divide among four plates.</div>
<div>Arrange three scallops on each salad. Drizzle the baslamic over the scallops.</div>
<div>Place grapefruit sections in between the scallops and sprinke toasted hazelnuts for garnish and serve. </div>
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<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><br /></span></p>
<p> </p>Fabulous giftsFood and DrinkRecipesUseful GoodiesTaste and Style2012-11-10T10:02:06-08:00Hair Art: Design and color Inspiration from my garden and kitchen
https://nathalieseaver.typepad.com/nathalies-musings/2012/11/design-and-color-inspiration-from-my-garden-and-kitchen.html
A little tableau and fresh color palette inspired by fruit and flowers. These are hand dyed elastics drying outside before they become what I call, "Hair Candy", a perfect little gift -- and delicious stocking stuffer! These are a nice little style secret for keeping your hair undamaged when you pull it back and are available here: http://www.nathalieseaver.biz/hahael1.html<p> </p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">A little tableau and fresh color palette inspired by fruit and flowers.</span></p>
<p><span style="font-family: 'book antiqua', palatino;"><span style="font-size: 15px;"><a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c330b7dd1970b-pi" style="display: inline;"><img alt="Elastic palette" border="0" class="asset asset-image at-xid-6a01156f0b7dd2970c017c330b7dd1970b image-full" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c330b7dd1970b-800wi" title="Elastic palette" /></a><br /></span></span></p>
<p><span style="font-family: 'book antiqua', palatino;"><span style="font-size: 15px;">These are hand dyed elastics drying outside before they become what I call, "Hair Candy", a perfect little gift -- and delicious stocking stuffer! </span></span></p>
<p><span style="font-family: 'book antiqua', palatino;"><span style="font-size: 15px;"><br /></span></span></p>
<p><span style="font-family: 'book antiqua', palatino;"><span style="font-size: 15px;"> 
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c330b7bd9970b-pi" style="display: inline;"><img alt="Hair Candy" class="asset asset-image at-xid-6a01156f0b7dd2970c017c330b7bd9970b" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c330b7bd9970b-320wi" title="Hair Candy" /></a></span></span></p>
<p><span style="font-family: 'book antiqua', palatino;"><span style="font-size: 15px;">These are a nice little style secret for keeping your hair undamaged when you pull it back  and are available here: </span></span><a href="http://www.nathalieseaver.biz/hahael1.html" style="font-size: 15px; font-family: 'book antiqua', palatino;">http://www.nathalieseaver.biz/hahael1.html</a></p>Art is EverywhereFabulous giftsFashionLos Angeles Taste and Style2012-11-03T09:06:00-07:00French Style: Dressing for Fall, New Favorites #2
https://nathalieseaver.typepad.com/nathalies-musings/2012/10/french-style-dressing-for-fall-new-favorites-2.html
The Twist dress. Another great, versatile choice for your closet Easy and elegant. Packable and impeccable. Good for work and and stylishly sophisticated for evening. Hits just above the knee. It's available here: http://www.nathalieseaver.biz/twistdress.html<p>
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c32dce587970b-pi" style="display: inline;"><img alt="Twist" class="asset asset-image at-xid-6a01156f0b7dd2970c017c32dce587970b" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c32dce587970b-500wi" title="Twist" /></a><br /><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">The Twist dress. Another great, versatile choice for your closet</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">Easy and elegant.  Packable and impeccable. </span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">Good for work and and stylishly sophisticated for evening.</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 16px;">Hits just above the knee.  </span><span style="font-family: 'book antiqua', palatino; font-size: 12pt;">It's available here:</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 12pt;"><a href="http://www.nathalieseaver.biz/twistdress.html">http://www.nathalieseaver.biz/twistdress.html</a></span></p>FashionTaste and Style2012-10-27T17:44:49-07:00French Style: Dressing for Fall, New Favorites #1
https://nathalieseaver.typepad.com/nathalies-musings/2012/10/french-style-dressing-for-fall-new-favorites-1.html
Perfectly Parisian and one of my best selling designs -- an easy, flattering knee length jumper that travels well, is polished enough for work and stays elegant for a dinner out. I used a nice pinstripe for this one and of course, it has pockets! Such a French style needs a French name, so I call it the Beaubourg Jumper and it's available here: http://www.nathalieseaver.biz/beauborgjumper.html<p style="text-align: center;">
<a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017ee42641ba970d-pi" style="display: inline;">
</a><a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c3282e81a970b-pi" style="display: inline;"><img alt="Pinstripe" class="asset asset-image at-xid-6a01156f0b7dd2970c017c3282e81a970b" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017c3282e81a970b-320wi" title="Pinstripe" /></a><br /><br /><br /><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Perfectly Parisian and one of my best selling designs -- an easy, flattering knee length jumper that travels well, is polished enough for work and stays elegant for a dinner out. I used a nice pinstripe for this one and of course, it has pockets!</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;">Such a French style needs a French name, so I call it the Beaubourg Jumper and it's available here:</span></p>
<p><span style="font-family: 'book antiqua', palatino; font-size: 11pt;"><a href="http://www.nathalieseaver.biz/beauborgjumper.html">http://www.nathalieseaver.biz/beauborgjumper.html</a><br /></span></p>Taste and Style2012-10-13T17:13:15-07:00California Tile- A Pretty Patchwork Pyramid
https://nathalieseaver.typepad.com/nathalies-musings/2012/07/california-tile-a-pretty-patchwork-pyramid.html
Spotted this morning near Larchmont Village. A beautifully committed application of classic California tiles.<p><a class="asset-img-link" href="http://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017742e7dc20970d-pi" style="display: inline;"><img alt="Tile patchwork)" class="asset asset-image at-xid-6a01156f0b7dd2970c017742e7dc20970d" src="https://nathalieseaver.typepad.com/.a/6a01156f0b7dd2970c017742e7dc20970d-500wi" title="Tile patchwork)" /></a><br />Spotted this morning near Larchmont Village. A beautifully committed application of classic California tiles.</p>
<p> </p>Cool DesignHome decorLos Angeles Taste and Style2012-07-01T13:18:11-07:00