Libraries…you already know my fetish for books and I have shared a couple photos of some of my bookshelves, I’ll do more of mine today, but wanted to do one of my friends as well.

imageA friend’s home in Indiana, I love bookshelves that house paintings, photos and other memorabilia as well as treasured books, mine certainly do.

imageA portion of my fashion book collection in custom built-ins from, of all places, Calfornia Closets! The collection of art on the left…top a sketch by the brilliant creator, Michael Vollbracht, under that a pen and ink sketch by my Father, Ivon, on the right top, the pink lady watercolor, you have seen before, also by Ivon and under it a rendering, in watercolor, by one of my model girls after a vintage print.  You can also see that I have books stacked on the floor and art going up the side of the shelving…I use each and every space in my home, but I think you already know that!

imageThe wall next to the built-ins was a niche that I had shelves, they are starting to bow, made to fit into.  More fashion books, my Victor Skrebneski book collection as well as various other tomes.  You can see a tiny portion of the needlepoint bell hanging done for me by a friend as a Christmas gift many years ago (one of the few pieces I didn’t do myself) of violets…one never knows when one needs to summon staff!!!! The top three images shot by Nena.

imageI have no idea where I got this image, but I want to live here!!!!

imageAnd here as well….Juniper Books does it again!!!! Can you even imagine!!!!

Wednesday’s recipe

From Sophie’s Executive Chef Ron Aleman’s Recipe Box

Holiday Cranberry Chutney

1# fresh  cranberries
1.5 cups orange juice
2oz granulated sugar (or sub preferred sweetener)
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1 cup dried cranberries
1 medium gala Apple, peeled and diced
1 cup chopped walnuts

Place the cranberries, orange juice, sugar and cinnamon in a small to
medium sized sauce pot and bring to a simmer. Add the dried cranberries and
cook, stirring frequently, over medium heat for about 15 minutes or until
desired consistency is reached.

Remove from heat and fold in the diced apple and chopped walnuts.

This chutney can be refrigerated for up to 1 week.

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