PROFILE: THE LUXURY GARAGE SALE LADIES

imageBrielle Buchberg and Lindsay Segal in Toyko.

When I began my blog a year ago two of the people I wanted to profile were Brielle Buchberg and Lindsay Segal the Co-Founders of the extraordinarily successful Luxury Garage Sale  www.luxurygaragesale.com  It has taken a year to finally have this happen and I am delighted to have my first joint profile with two very savvy and delightful entrepreneurs.  I have known the ladies for years and have consigned with them many times over those years.  I am obsessed with their great eye for trends and for what their clients are looking for (or better yet, didn’t even know they wanted!!!!)  Sticklers for quality merchandise, they don’t disappoint.

Let’s hear from these on target businesswomen and get a glimpse of their lifelong friendship and their closely knit business and personal partnership. I know you will find their story engaging.

WHAT WAS YOUR FIRST JOB

B: As a kid, I worked at my grandparent’s antique store in Lincolnwood on the weekends,  In high school, I used to work with teens with special needs, shadowing them on their jobs. When I graduated from college I worked in PR before working as a corporate event planner.

L: When I was in grade school, I worked as a bagger at a grocery store- haha! My first job out of college was at Vogue.com as an editorial assistant

BRIEFLY, DESCRIBE YOUR CURRENT OCCUPATION

B: We are co-founders of Luxury Garage Sale (LGS) a designer consignment business. We mostly focus on branding and client experience initiatives.

WHEN DID YOU DISCOVER YOUR FIRST IMPRESSION OF YOUR TALENT

L: We launched LGS in 2011 after seeing a hole in the market for a luxury consignment experience that delivered white glove service and curated offerings – both for consignors and buyers.

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imageLUXURY GARAGE SALE BOUTIQUES.

WHEN DID YOU KNOW YOU HAD “MADE IT” EXPLAIN

B: We had our first pop-up shop in early 2011 and had a line around the building to get in. Most of the local Chicago media outlets covered it and we knew immediately we were on to something!

HOW DID YOUR ORIGINAL PASSION BRING YOU TO WHERE YOU ARE NOW

L: We have always been interested in expressing ourselves through fashion. We saw a need for LGS in the market and were able to turn our innate passion and strengths into a thriving business.

WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE

L: I was styling prior to starting LGS and would have most likely continued down that path

B: I was content as a corporate event planner but honestly can’t say what I would be doing today if we hadn’t started LGS.

HOBBIES….

B: Shopping :). We are both foodies and like to try new restaurants. Mostly love spending time with our kids!

HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC DESCRIBE

L: Mid-century modern meets Hollywood Regency. We both have very similar aesthetic and actually have a lot of the same items throughout both of our homes. My style leans a little more modern and Brie’s is slightly more traditional.

WHO WOULD YOU HAVE AT YOUR FANTASY DINNER AND WHAT WOULD YOU SERVE (10-12 GUESTS)

B+L: Simon Doonan + Jonathan Adler, Iris Apfel, Gary Janetti,  Karl Lagerfeld, Jessica Seinfeld, Stephen Colbert, Andy Cohen, Jeremy Scott, Jill Kargman, John Legend + Chrissy Teigen, Leslie Jones, Takashi Murakami, Barack Obama , If they don’t have to be living then John Lennon for sure! Of course, both of us and our husbands!

We would have Kai Zan cater sushi. If we have no budget and logistics aren’t an issue then we’d serve steak from Shima in Tokyo. I hardly ever eat meat and I dream about that meal… Also donburi from Honmura An also in Tokyo…and Sake – Kanpai!
If we have to cook said-meal then I’d just have them all over for Passover at my house. Jewish holidays are my specialty 🙂 If Lindsay were cooking, she’d make pasta on pasta on pasta!

FAVORITE CHICAGO STREET ART

“Monument with Standing Beast,” by Jean Dubuffet for a few reasons… 1. We both love black and white and 2. When we were in middle school we both loved photography and took a trip downtown one day with Lindsay’s dad to shoot sites around the city. We took a million pictures of this sculpture and I’ll never forget it! 

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FAVORITE VACATION SPOT VISITED AND/OR ON YOUR GO TO LIST

B: TOKYO!!!! We went together with our husbands in 2015 and had the most incredible time. We ate our way through the entire trip!

L: Italy (Tuscany and Rome)  as a close second.

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Jason Buchberg, Lindsay Segal, Brielle Buchberg, Lou Jacobson

The picture-perfect families….

imageLindsay Segal and Lou Jacobson with their precious little one…

imageThe Buchbergs, Jason and Brielle with their adorable girls.

imageThe Buchberg Childeren…Aiden, Sloane and Harper…

FAVORITE NEW CHICAGO RESTAURANT

B: We both LOVE Kai Zan!

L: Sushi is our top choice. I am also a big pasta eater… I am a huge fan of Monteverde.

TELL ME ABOUT YOUR LIFELONG FRIENDSHHIPimageTop photo 1988 bottom photo early 1990’s

B: We have been friends since we were 3! When we were younger we were always collecting things. Back then it was stickers, erasers and beanie babies and now it has moved to vintage fashion! We reconnected after college when Lindsay moved back to Chicago and after a quick conversation about the need for a luxury consignment business decided to start LGS! As they say, “The rest is history!”

imageLindsay and Brielle fashionable even then for Halloween. Two-headed monster costume made by Brielle’s Mom, 1989.

imageBrielle and Lindsay

Brielle’s Goldman Family Pancake Recipe

My kids and nieces demand these every weekend for breakfast 🙂


PANCAKES

3 cup unbleached flour
6 teaspoon baking powder
3 tablespoon sugar in the raw
1 1/2 teaspoon salt
4 1/2 cups skim milk
6 tablespoons melted butter
6 eggs beaten (use only 3 of the yolks)
3 tablespoon vanilla
 
Mix all dry ingredients in smaller bowl
Mix all other ingredients in a larger bowl
Then add dry ingredients to wet ingredients
 
Drop by large spoon onto hot griddle

Lindsay’s Pasta with Vodka, Parmesan and Basil from Bon Appetit

  • ¼ cup olive oil
  • ½ shallot, finely chopped
  • 1 small garlic clove, finely grated
  • ½ cup tomato paste
  • 2 tablespoons vodka
  • 1 cup heavy cream
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt, freshly ground pepper
  • 1 pound fusilli
  • 2 tablespoons unsalted butter
  • 1 ounce finely grated Parmesan, plus more for serving
  • ¼ cup chopped fresh basil
  • Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

  • Do Ahead: Vodka sauce can be made 5 days ahead; cover and chill.

PROFILE: LIZ KLAFETA ENTREPRENEUR EXTRAORDINAIRE

imageLiz Klafeta

In all the Profiles I have done this past year I have either featured my former models, other friends, business associates and new acquaintances all of whom have had fascinating stories to tell.  Today I am featuring a wonderful success story of one of my former Columbia College Chicago students, Liz Klafeta.  I was invited to attend an event at a new West Town apartment building that was a Networking reception and panel discussion about how to use technology to your advantage in advancing your career path, it was fascinating.  Samantha Saifer Berngard, (last week’s Profile!) our hostess, pulled together a perfect mix of speakers and, in turn, has given me the opportunity to feature four of them, including herself in my Monday posts.  I was thrilled to reconnect with Liz, I haven’t seen her since she graduated.  She has an extraordinary story to share…..let’s see what she has been up to (it’s a lot!)

WHEN WAS YOUR FIRST IMPRESSION OF YOUR TALENT

Hmm….I definitely obsessed and spent a lot of time contemplating and thinking about things whenever I was or am designing a project.  When other people see what I completed and their mouths would drop open, I thought I might be onto something.  Continual praise from multiple people helped as well. That’s actually when I knew the other person was not just being nice and maybe I was doing something well because everyone just isn’t THAT nice!

WHEN DID YOU KNOW YOU HAD “MADE IT” EXPLAIN

“Made it” well that is a pretty secure statement and I don’t think anyone should ever get super secure! I still don’t think that I have “made it”, but I do know that I make spaces that people really enjoy staying in.  The letters and notes from countless guests have reassured me of this and having my home featured on HGTV helped solidify this feeling.

We grew 100% the first year, 100% the next year, and now BANGTEL consists of 6 full-time employees and many independent contractors in each city of our locations. Last year, 3 people tried to buy into us.  It was like an episode of Shark Tank.  That’s also when I realized we had something special. BANGTEL is still 100% owned by myself, currently.

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HOW DID YOUR ORIGINAL PASSION BRING YOU TO WHERE YOU ARE NOW

I love transforming things into something completely different.  I was constantly remodeling my mom’s home when I was little to the point where it annoyed her.  I got into Fashion Styling and Prop Styling was less to things to schlep around believe it or not.  You could not bring 5 credenzas to set, but you could bring 5,000 turtlenecks to set.  As I continued to do more Prop Styling, I was also simultaneously rehabbing my townhouse that I purchased when I was 23 years old.  When this was completed and I had officially gotten burned out on the advertising world, I started hitting up landlords to see if I could rehab their homes on my dime.  So silly, but that’s how bad I wanted to design.  Let me pay for your rehab as a bargaining tactic for the landlord to let me Airbnb. I love designing and I love taking care of people so here I am, perfectly content!

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WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE

Singer, but I can’t sing so that was never REALLY an option.  This current career choice was a complete accident, but a happy one!

YOUR FAVORITE BOOK, MOVIE, THEATER

Favorite Book is probably “Many Minds, Many Masters” because it put my mind at ease early on about what is life all about and why are we here.  I still buy copies and hand it out to my friends.  I think every single one of my friends has gotten a copy from me.

Favorite dish is the greek salad with smoked salmon from 12 Chairs in Williamsburg, Brooklyn.  I don’t eat or smoke crack, but I think there must be crack in it because it’s an addiction.  Please, everyone, go there so it never ever goes out of business!  It also doubles as my office when I am in New York working.

HOBBIES….

Laughing, dancing, coffee, catching up with friends and family, having amazing meals, dancing, reading interior magazines, designing, and, did I say dancing?

HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC

Well, people live in my real home full time, but it is pretty modern and eclectic.  My future home when I am happy with where BANGTEL is, (not sure if that will happen because I honestly want to be everywhere and pretty much live in the spaces as I design them), will be a lot of glass, tile, and burnt charcoal wood. Cement integrated sinks and countertops, amazing art, and oddball sculptures that make people say, “What the hell?”  That’s what I love to do.  Inspire people to say, “what the hell?!”

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WHO WOULD YOU HAVE AT YOUR FANTASY DINNER (LIVING OR DEAD) AND WHAT WOULD YOU SERVE

OMG, this is a fun one!  David Bowie, Marilyn Monroe, John F Kennedy, Andy Warhol, Twiggy, Cher, Bob Marley, Dahli Lama, Anne Frank, Barbie, Mickey Mouse, Banksy, and Princess Diana.  EEK.  That’s 13 (Nena’s note I added Liz so it is 14…never mind!), but I think that is a great mix.  Kind of sounds like a BANGTEL party where you could find the Dominatrix talking to the Trademark  Lawyer about her favorite vacation spot.  I, of course, would serve Champagne from the South of France and an unlimited Seafood Tower. Dessert would be truffles and my sister’s, Gina Klafeta, vegan ice cream sandwiches, called Nana Creme www.nanacreme.com go buy them!

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FAVORITE VACATION SPOT VISITED AND/OR ON LIST

Capetown probably because I said I wanted to buy a place there in a year. I have not made it back yet because there are so many places I want to make it to at least once.

I am a sucker for amazing beach vacations, though, so Phuket, Thailand, or Maui have been my favorites.

ON this list this year is Iceland and New Zealand.

FAVORITE NEW CHICAGO RESTAURANT

Beatnix, which is owned by my favorite place to dance, Disco at Celeste. Get the Tomahawk Steak and the oysters.

FAVORITE CHICAGO STREET ART

What comes to mind right away is because when I am here I drive down Grand and Damen a lot.  It is the teddy bear mural by JC Rivera www.jcrivera.com  I always smile at Giant teddy bears on a random building. Cool. Haha.

imageimagePhotos from Pinterest credit unknown.

HOW WOULD YOU LIKE TO BE REMEMBERED

Kind and fucking hilarious!

imageAll photos of Liz and her BANGTEL properties are courtesy of Liz Klafeta.

LIZ’S FAVORITE RECIPE: THE BEST GUACAMOLE OF YOUR LIFE!

4 avocados

1 tomato

1/2 red onion

2 jalapeño peppers

Cilantro

2 limes

Sea salt

SWEET STUFF

Raw Samoas

The good tortilla chips from the Mexican Grocery Store!

LIZ’S FAVORITE LINKS

BANGTEL.com!   Follow us on social and stay with us in Chicago, MIAMI, New York, Cabo, Michigan and soon to be Palm Springs.

My amazingly talented friends:

http://colleendurkin.com/

https://www.jasonrobinette.com/

http://aleksevaphoto.com/

https://www.natashagornik.com/

http://briansorg.com/

LIZ, A MILLION THANKS FOR JOINING ME ON MY NENASNOTES JOURNEY AND SHARING YOUR EXTRAORDINARY CAREER PATH…CAN’T WAIT TO DO A “STAYCATION” AT ONE OF YOUR PROPERTIES…I WOULD SAY NEXT STEPS A HGTV SHOW AND BOOK!  I’LL LOOK FORWARD TO POSTING CHAPTER 2 ON MY BLOG!!!

PROFILE: SAMANTHA SAIFER BERNGARD

imageSamantha Saifer Berngard, Partner, Boldface Co.  Photo by Monia Ponce.

I am excited to start my Monday Profiles again…..and wanted to share a special lady’s story with you.  I met Sam several years ago….when she was at CS and I was still at Saks Fifth Avenue, Chicago.  We worked on a couple of events together and then re-engaged when she was at SPLASH.  We have kept in touch over the years and she was kind to invite me to a recent panel discussion with female entrepreneurs which I thoroughly enjoyed.  A fascinating presentation, lively Q and A.

Sam is definitely the face of the young modern woman, a wife, mother of two precious children and a true professional with her own business.  Let’s learn about her journey.

WHEN WAS YOUR FIRST IMPRESSION OF YOUR TALENT

I went to school for journalism. I always had a passion for magazines, and I was always told that I was a good writer. Ever since I was little, I was infatuated with magazines and wanted to write for them! I interned at the best New York magazines – People . . . Conde Nast, etc. all through college. I graduated college and the only job I could get was assistant to the publisher at CS magazine. I thought it would be the perfect foot in the door to eventually transition into an editor position. Little did I know, the publisher felt I had a better talent for throwing parties / events / creating marketing programs, etc. I had never done anything like it but it all came so natural. I realized that maybe I never really enjoyed writing at all (I think the deadlines made me anxious!) and that throwing events was what I really enjoyed. It came easily, and I didn’t just like it – I LOVED it! From then on, I knew I was not meant to sit behind a keyboard.  Networking, meeting new people, organizing groups of people and curating awesome experiences – those are my talents!

WHEN DID YOU KNOW YOU HAD “MADE IT”

I’m still not sure I have – ha! When I decided to go off on my own and join my business partner at Boldface Co., I was super nervous that it would be challenging to keep a steady list of clients and make a living vs. working for a company full time. The fact that we have never had to go after clients and have maintained a full book of business at all times . . .  that makes me feel truly successful! Also, being happy with my life and loving it – that is true success.

HOW DID YOUR ORIGINAL PASSION BRING YOU TO WHERE YOU ARE NOW

As I mentioned above, I always thought of my future self as a big time writer / journalist .  .  . my background in journalism led me to go to school in DC at George Washington University. It gave me many opportunities that I would not have originally had AND introduced me to all the right people. Once I decided to shift gears into marketing, event planning and now PR – I still utilize a lot of the skills I learned in school.  I truly believe in the importance of every single rung when you are climbing your career ladder. Keep in touch with everyone. Don’t burn bridges with anyone and pay attention to everything!

WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE

Now I look back in my training in journalism and wish I would have pursued broadcast journalism. I could have been the next Savannah Guthrie – ha! I am definitely a morning person, and I love to talk! I could have killed it!

YOUR FAVORITE BOOK, MOVIE, THEATER (BALLET, OPERA, SYMPHONY, TYPE OF MUSIC) LOCAL RESTAURANT

Favorite Book: The Places You Will Go by Dr. Seuss. I read it to my kids and it reminds me of the infinite possibilities that life offers and how much they have to look forward to!

Theater: I am a SUCKER for Bye Bye Birdie – favorite musical of all time! I go to my friend Graham’s house and sing showtunes on the piano regularly. His husband had to learn Bye Bye Birdie for me!

Local Restaurant:  Le Colonial http://www.lecolonialchicago.com it’s been around 20 years and they have never changed their menu. It’s always the best experience!

HOBBIES….

I can’t remember my hobbies pre kids, but I most enjoy spending time with my kids (1 & 3) in my spare time. Everything we do together is my favorite thing to do! We have a lot of fun. If I get out on my own with friends – I sure do enjoy karaoke!

imageSam and her “Crew” on a recent Windy City Live (ABC Channel 7 weekdays at 1:00) the spot was for one of her clients, Monica + Andy www.monicaandandy.com

HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC

Our home has a modern and very open vibe. I like to think it reminds me of a little beach shack in the middle of Bucktown. It is cozy and nothing is too expensive (everything breaks with kids!) It’s definitely a house made for entertaining. We love to have people over more than anything!

imageWith husband, Jason, Brooklyn and Baby Billie June….they look like a photo out of Central Casting….photo by Suzy Brown for Monica + Andy.

WHO WOULD YOU HAVE AT YOUR FANTASY DINNER (LIVING OR DEAD) AND WHAT WOULD YOU SERVE

OH WOW! That is a lot of pressure. I would probably have Michelle Obama, Olivia Wilde, Madonna, Joan Rivers, Jackie O, Beyonce, Lady Gaga, Gwen Stefani, Stevie Nicks, Dolly Parton and Goldie Hawn  over for the most wild GNO / dance party of all time. I don’t know / care what we would eat – but I would have some excellent wine!

I’d also love for my mom, best friend and mother in law to join in because I think they would enjoy it!

FAVORITE VACATION SPOT VISITED AND/OR ON LIST

We took our son to  Isla De Holbox last year and had one of the best trips ever. It’s such a gorgeous untouched island, and Mexico is a very special place for our family. We met the most wonderful people who we still keep in touch with and hope to go back soon!  Italy will also have a spot in my heart because I studied there in college.

imageCamping with Billie June at one of the Berngard’s favorite summer vacation spots, Camp Wandawega (A nenasnote…I must do a post on this amazing place!!!) www.campwandawegacom

FAVORITE NEW CHICAGO RESTAURANT

Giant www.giantrestaurant.com

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FAVORITE CHICAGO STREET ART

I love Hebru Brantley http://www.hebrubrantley.com and his super hero mural on the Hollywood Cleaners in Wicker Park (image below).

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I also love the “We All Live Here” tags throughout Chicago – reminds me how powerful our Chicago community is. . .

HOW WOULD YOU LIKE TO BE REMEMBERED

Sweet & kind + ridiculously fun!

imageWith Billie June at Stephanie Izard and Paul Kahan’s recent Harvest Fest.

A FAVORITE RECIPE

My favorite recipe of all time is my mom’s “Sus” chicken! It’s a family favorite but I can’t give away the recipe 😉

I also look forward to my mom’s vegetable stuffing –we have it every Thanksgiving and sometimes stuffed in chicken breast – it’s amazing!!!

MOM’S VEGETABLE STUFFING

(serves 9 – can be made the day before serving)

¼ cup olive oil

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrots

1 box (10oz) frozen chopped spinach, thawed and squeezed dry

4 ozs. Sliced mushrooms

1 tsp. salt

½ tsp. salt

1 tsp.pepper

½ tsp crushed rosemary

1 egg, lightly beaten

1 cup chicken broth

8 slices day-old white bread cut into cubes

Make the day before: cube bread and put in plastic bag

  1. Large skillet, heat olive oil over medium heat, add onion, celery and carrots and cook 8 minutes stirring occasionally.
  2. Add spinach and mushrooms and cook 2 min more
  3. Remove skillet from heat
  4. Stir salt, pepper, and rosemary into beaten egg
  5. Pour egg and seasonings over the vegetables and mix well
  6. Put bread cubes in a very large pan or mixing bowl and pour vegetables over the bread cubes. Mix well. Pour cup of broth over and mix well.

Put in casserole dish, 2 quart size. Bake at 350 degrees for 45 min.

BLOGS YOU FOLLOW

I love The Cut https://www.thecut.com – it’s basically how I keep up with my fashion news & not sure if a blog but https://www.theskimm.com is my go to for all news

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Off for a busy day of event planning for Boldface Co. www.boldfacechicago.com, (actually getting ready for an event in NYC) which Sam does so well.  Sam, a million thanks for taking time from your hectic schedule to answer the nenasnotes questionnaire and supplying me with such delightful photos!

COLLECTIONS: VINTAGE PORTRAITS

 

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Vintage portraits a super collectible in so many ways. You can make-up your family tree if you so desire, do fabulous wall displays, research the history of itinerant painters and naive paintings….the list goes on. What is the picture that I am opening with today, it is mine, sits on my desk purchased, (if I turn my head slightly to the right it is in my view while I am at my lapto)  a zillion years ago at RSM (Randolph Street Market www.randolphstreetmarket.com is Saturday and Sunday, September 23 and 24 from 10 to 5….it is the last outdoor Market of the season, it is, of course, year round inside Plumbers Hall!) it is an oil on wood and I have decided it is me with my. Mother, Ruthy. The frame is in disrepair but I like it that way (Tommy this one is for you!!!)

Come to Randolph Street Market this weekend and find one, two or more to add to or start a collection.  I am featuring some of my favorites as well as introducing you to Melissa Parks who will be at RSM with some of her treasures. Melissa is one of my most admired and go to vendors she has amazing taste and vision with her own collections and she gathers many, many, many items to share with you when she comes to RSM, a must visit booth….and I am absolutely mad for her Instagram posts you can follow her @megillicutti, you won’t be sorry.  l’ll try to convince her to do a Monday Profile…really want to know more about her and share her story with you…fingers crossed!  I asked her to take a couple of photos of her collection of portraits that she displays with her multitude of collectibles.

imageimageimageimageEach definitely has a story to tell.  I particularly like the gentleman who is looking directly at us…what is he saying with his very blue eyes and jaunty mustache!!!! Love all of them.  Melissa, thanks so much for sharing.

Portraits have always been with us and a way not only to capture loved ones but yourself as well.  Here are a few I found on Pinterest and have added to my favorites list.  I actually don’t collect them myself, but you know I have limited space, maybe I will start with some “smalls”!!

imageIsn’t she a charmer with the pearls and magnificent hat.

imageReally, really old but I really, really like her gaze and the primitiveness of it (is that a word!!!!)

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imageI believe a Chagall…

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imageMy photo at RSM, frames all ready for your art!

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imageJust a few suggestions on how to display your collection.

Another vendor I always visit at RSM  is Kevin Gorsch, find him in the Ballroom of Plumbers Hall and follow his Instagram @redleopardcrocodilevintage.  Kevin and I have known each other for years and, in fact, spent many a Sunday getting treasures at the Sandwich Flea Market.  He has shared a couple of portraits with me to pass along to you and included his entrance hall wall where he houses his “family” portraits!!

imageA pastel done by an American in Paris at Le Montmartre.

imageA portrait of Kevin at 13 from a show in San Antonio, no art could be more than $10, it was called the Starving Artists Show, no wonder!

imageKevin done a couple of weeks ago at the Lakeview Festival of Art.

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All of Kevin’s pieces photographed by him.  Huge thanks to Kevin for sharing some of his unique treasures with us.

imageShe is my favorite find on Pinterest…I have become addicted to the site.  I have always be a “clipper” it is in my DNA both my Mother and Father were clippers and I am proud to carry on in the family tradition…I must admit I still pull things out of magazines and newspapers but with all the ways you can save on the Internet I am in pig heaven!

Unless otherwise noted all photos are from Pinterest credits unknown.

I just heard on the Channel 7 News that The Hungry Hound’s www.abc7chicago.com/hungryhound featured restaurant tomorrow night will be one of my new favs and one I reviewed several weeks ago…PROXI www.proxichicago.com.  Emmanuel Nony promised to give me a recipe so here it is….enjoy and do go to the restaurant and enjoy a fantastically creative menu.

PROXI Restauran Andrew Zimmerman, chef

Fried Fish Collars with Thai garlic-chili sauce

Serves four

8pc fish collars, about 6oz each, cleaned by your fishmonger

or 2 whole fish (red snapper for example) about 1.5-2 lbs each, cleaned by your fish monger or and fish fillets that you like (one per person about 5-6oz each)

½ cup white rice flour

2 tbsp tempura flour

1-2 tbsp salt

2 limes, cut into wedges

12-16 sprigs of cilantro

8 cups vegetable oil (or enough to fill a Dutch oven or wide pot to a depth of about 6 inches)

Sauce:

2 tsp vegetable oil

3 tbsp minced shallots

1.5 tbsp sambal oelek

3 tbsp chopped cilantro

1 tbsp minced garlic

2 tbsp fish sauce

2 tbsp sugar

¼ cup tamarind water (made from 4oz seedless tamarind and 3 cups water…warmed up…mashed and then strained)

Pre heat an oven to 200 F.

Pre heat the oil in a wide pot or dutch oven to 350 F.

Have a sheet pan lined with paper towels topped with a rack handy.

To make the sauce, heat the vegetable oil in a sauce pan.  Add the shallots, cilantro and garlic.  Cook for about two minutes until the shallots are softened.  Add the samabal, fish sauce, sugar and tamarind water.  Cook about three minutes more.

Remove from heat and keep warm.

For the fish collars,  lightly season the collars with salt and them combine the rice and tempura flours.  Completely coat the collars in the flour mix and add them in batches to the hot oil.  Fry about 4-5 minutes or until lightly golden brown and hot all the way through.  As the collars are finished remove them from the oil and put them on the rack over the paper towels to drain.  Keep warm in the oven as you cook the remaining collars.

To serve:  put some of the sauce down on four plates.  Top the sauce with the fish collars. And then some cilantro sprigs and the lime pieces.

Serve.

Nena’s note…I am suggesting a wonderful dry white wine or champagne.  It is a delicious dish, enjoy!

 

 

 

 

 

 

 

 

COLLECTIONS: SMALL BOXES

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I have always been a fan of boxes, large and small.  Since I live in a tiny apartment and love to collect, I have to think small (as you know most of my space is devoted to my fashion book collection along with other books!).  Many of my pieces, which I will share in a future post, are very small and many of them reside together on the top on one of my chests.  All of them are memories of where I got them or who gave them to me.  You will find treasures at the monthly Randolph Street Market, www.randolphstreetmarket.com  who is one of the sponsors of nenasnotes and has been from the beginning of the blog, (the last of the seasonal outdoor markets will be on Saturday and Sunday, September 23 and 24, the indoor Market is year round!)  I took the above photo at the last market and placed my selection of boxes on a vintage carpet all are from Greg Johnson’s booth in the Ballroom on the Second Floor of Plumbers Hall. Greg’s selections of fabulous items are always a joy to see and his knowledge is amazing.  I love talking with him.  For some unknown reason, I didn’t take close up photos of the round Mille Fleur box nor the hand painted porcelain Sampson Paris rectangular box.  Let’s look at the other individual pieces.

imageI am mad for Asian pieces and this one is a gem….a rectangular Cinnabar box from the 19th Century with black lacquer inside.  The carving is, in my opinion, and I’m, most certainly not an expert, exquisite.  From Webster’s Dictionary:

  • Cinnabar red sulphide of mercury, occurring in brilliant red crystals, and also in red or brown amorphous masses. It is used in medicine

  • Cinnabar the artificial red sulphide of mercury used as a pigment; vermilion

 

imageThe top of the 1920’s Chinese enamel stamp box…does anyone use stamps anymore, hopefully, on lovely handwritten notes, I always love that personal touch, don’t you!

imageA beautifully carved Mother of Pearl box in different shades of the shell.  Stunning piece.

imageimage I didn’t take notes on this but it is obviously an old hand painted tile set into a carved wooden box.  It is shaped and gives me the idea that the tile was originally on a foot stool or a neck rest!  But then again, I don’t profess to be an expert,  just like what I like.  On that subject, do make the acquaintance of each dealer, you will learn so much and they truly love to talk about their treasures. Keep in mind your friends tastes and what they collect and stock up on gifts when at RSM and ALWAYS buy it when you see it and like it…it may well be gone in the minutes you walk away to make up your mind!!!  Haven’t we all done that……

imageWhen I was visiting my friend Barbara (I have shared some of her other collections with you as well as a couple of her recipes in past posts) I mentioned that I was doing a piece on small collectible boxes.  We got busy and gathered hers together on her marble coffee table.  Barbara is a world traveler and always brings back treasures for her collections and as gifts (over the years I have been the lucky recipient of many objects).  Let’s explore their stories….

imageThe first is a Russian Palekh hand painted black enamel box she got on a trip to Russia.  I love the primitive look of the painting,

imageimageThis beauty, we named it “Mother of the Pearl” major giggles all around…..is Limoges and my mother, Ruth, got it at Field’s AFar, many, many years ago it was a house gift from us.  In my opinion, it is an unusual piece and the interior is in an iridescent white totally resembling a shell.  Love it.

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imageTwo hand painted Herend Porcelain pieces from one of her trips to Hungary.

imageAnd Barbara’s Cinnabar box from her trip to Hong Kong.

All photos taken by me with my iPhone 7

From Barbara’s Recipe Box

SHRIMP AND VEGETABLE SALAD

1 large avocado

2 cups pea pods

1 pound cooked, shelled and deveined shrimp, sliced lengthwise

8 oz. can artichoke hearts, drained and quartered

Romaine lettuce, cut into 1/2 inch slices

Dressing:

1 cup oil, including 2 Tablespoons olive oil

1/4 cup white wine vinegar

2 Tablespoons Dijon mustard

1 1/2 Tablespoons minced parsley

1 1/2 Tablespoons minced chives

1 Tablespoon minced shallots or green onions

Salt and pepper to taste

Peel avocado and cut into bite-size pieces.  Simmer pea pods 2 minutes, then rinse in cold water.  In food processor or blender, combine all dressing ingredients.  Process until blended.  Marinate shrimp, artichoke hearts, avocado and pea pods in dressing.  Refrigerate 3 hours, turning occasionally.  Blend in lettuce in desired quantity just before serving.  Nena’s note…it is a delicious recipe and can be served year round.  You know me, you will serve with a lovely white wine and crusty French bread.  Enjoy!

 

 

WEDNESDAY MUSINGS: FASHION IN FOOD…SOPHIE’S AT SAKS FIFTH AVENUE, CHICAGO

 

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Today’s post is another of my occasional restaurant reviews. I wanted to share my impressions on one of my favorites, 3 1/2 years old, Sophie’s. This little jewel is tucked away on the Seventh Floor of Saks Fifth Avenue, Chicago. The good news is that it has its own elevator that whisks you up to the Men’s Store where it is located.  But I would recommend you take the escalator so you can “browse” the floors (and think about adding to your fall wardrobe while doing so!!!) going up and down before and after your meal.

Let’s first discuss the name Sophie’s.  For those of you who have been following nenasnotes, you have seen several posts that have mentioned the restaurant and my December 2, 2016, post on its namesake, Sophie Gimbel.  Sophie Gimbel was one of the most important designers of the 1930’s through the 1950’s.  Do pull up the post I know you will enjoy it.

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imageThe two large photos are of vintage Sophie garments and are the first things you see when you enter the restaurant.  You can see in this photo, the bar where you can have a refreshing drink to enhance your shopping experience and/or a bite to eat.

I was invited by Chef Ron Aleman and Chris Dunstatter, Manager, to sample Chef Aleman’s new menu.  It changes 4 times a year and special items appear more often, well, needless to say, I didn’t hesitate to take them up on their offer!

imageThe restaurant, I was seated by the windows to the right.  It is a view like no other.  This space was formally the Beauty Salon at Saks, in my opinion, a waste…I can only dream of the events I could have done here!  Oh well, I’ll have to be content with eating delicious food instead!

IMG_0402My view…isn’t it perfection!!

Now for the food….Chef selected two starters and two entrees for me to taste and photograph as well as two desserts, one of which was a trial run.  I usually indulge in a glass or two of wine, I didn’t do that on this occasion.  I must mention, that the burger is one of the best in the City…I feel an upcoming post on my favorite burgers in Chicago!

imageMy first starter Marrakesh Watermelon Salad, red and golden watermelon, mint, crispy feta, on mixed greens with a balsamic reduction with an olive tapenade.  Truly photo op ready and more importantly totally delicious…and I am not a fan of watermelon nor feta, this dish completely changed my mind!

IMG_0408Next was Focaccia Soppresata, fresh mozzarella, green olives, roasted tomatoes and truffle oil.  Chef’s version of pizza!  Amazing presentation and was very good.

IMG_0418And now the entrees…Pan Seared Chilean Salmon, with green beans, grape tomatoes, shishito peppers and truffle corn sauce.  I am a major lover of salmon and this was one of the best preparations I have had!

IMG_0411Not your usual Avacado Toast…isn’t it incredibly beautiful and tasted just as wonderful. I posted this picture on Instagram and it has gotten the most hits by far of any of my photos. The ingredients, toasted harvest wheat, a perfectly cooked soft boiled egg (you can see it tucked into the greens at the top of the photo) mixed greens, radish, marinated tomato salad.  Extraordinary!

IMG_0423Dessert was this lucious panne cotta on a cake base surrounded by a medley of fresh berries, a berry puree with a dollap of lightly whipped cream, not only gorgeous to look at but a delight to eat.

IMG_0428Oh, my goodness, the finale and at the time wasn’t on the menu….grilled fresh peaches with candied pecans and a scoop of ice cream….unbelievably good!

I do have to admit I only ate portions of each dish (why didn’t I ask for a doggie bag, I must have had a brain lapse!) but could have devoured each.

Do stop by and have a wonderful meal at a leisurely pace and a break from your shopping you won’t be disappointed and do let me know your thoughts after you visit. By the way, there is a private space to have a lovely gathering that holds up to 15 people.

Chef Aleman will share another of his recipes in a future post.

The food photos are all mine, the interior shots are from Sophie’s and others are from Pinterest photo credits unknown.

Here are a couple of summer drink recipes (I think they can be year round) from my recipe box.  I made these while visiting last weekend on our way to the eclipse (at home not during the drive!!!)

Nena’s Red Sangria

This recipe comes from the late Larry Dobson by way of Spain so very authentic.

1 bottle dry red wine

1 large orange squeezed plus 1 large orange thinly sliced

1 large lemon squeezed plus 1 large lemon thinly sliced

12 maraschino cherries with juices

4 jiggers brandy

4 jiggers Cointreau

2 Tablespoons sugar

Combine ingredients, stir cover and chill over night.  Spoon fruit into glasses pour in wine and top with a splash soda water just before serving.  Be careful this is potent!!!!

Tom’s White Sangria

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1 bottle dry white wine

1 lime sliced (additional for garnish)

1 lemon sliced (additional for garnish)

2 ripe peaches cut into wedges

3 ripe green apples seeded and cut into wedges

1 pear cut into thin slices

A hand full of seedless green grapes

3 shots of Calvados or pear brandy

3 shots of Triple Sec

Combine all ingredients and chill overnight.  Spoon fruit into glasses and pour wine over fruit, top each glass with a splash of soda water.  Enjoy, again potent stuff but really, really good,.

 

COLLECTIONS: BROWN TRANSFERWARE

imageA collection of brown transferware.  Photo courtesy of Pinterest credit unknown.

I did a post several months ago on blue and white transferware and discussed my own collection of green transferware, now here we are with brown.  Actually. these are the three colors I am familiar with (the blue and white), collections in friends homes, (the green) which I collect, or (brown) assembled while assisting with decorating a country home many years ago.  So brown it is today.  All of the colors and there are many, including pink, purple, red, even yellow, you will find examples to add to your collection or start a new passion at the monthly Randolph Street Market http://www.randolphstreetmarket.com which will be July 29 and 30 from 10 to 5.

“Transferware is a style of ceramics including pottery, dinnerware, and other delicate items. It uses transfer printing, a decorative technique which was developed in England, in the mid-18th century, particularly around the Staffordshire region.

The process starts with an engraved copper plate similar to those used for making paper engravings. The plate is used to print the pattern on tissue paper, then the tissue paper transfers the wet ink to the ceramic surface. The ceramic is then fired in a low-temperature kiln to fix the pattern. This can be done over or under the glaze, but the underprinting method is more durable. The process produces fine lines similar to the engraved prints in old books. Before transfer printing ceramics were hand painted, a laborious and costly process.”  From Wikipedia (never know how much to believe from this site but this seems accurate).

imageHere is a small portion of the collection I amassed several years ago.  It is a complete supper set found in various antique markets both here and abroad.  I started this collection before RSM began but have found items to add to it recently at the Market. I didn’t want anything very flowery nor with people but rather English scenes and a flower or two.  I don’t remember where I first found what I wanted for this country house but it just grew from there.  I do remember I was doing a fashion show out of town and went antiquing at a local mall on our way back to Chicago and happened to glance down into a case and there was an entire set of the exact pattern I was collecting…if you are a collector, you can only imagine my excitement…had to run out to find a cash machine and hurry back to make my purchase.  I have, as mentioned, added to the collection over the years but the place settings are done.  I add a pitcher, a platter, a bowl, etc. when I see them.  I particularly like the salt and pepper shakers on the top shelf, they were in the antique mall collection.

imageThe platter at the top of the breakfront was found at an antique market in the English country side.  I carried it and several other pieces back with me on the plane home, I was, for some unknown reason, upgraded to first class on the flight and my treasures were stowed very carefully by the flight attendant, she must have been a collector as well!

imageMore of the collection displayed on a rough white plaster wall.  I think very country, don’t you agree!

imageA group of pitchers found at various times on various treasure hunts.

imageI would love to find a similar cheese dome, isn’t it smashing!  Love it!  Pinterest image credit unknown.

imageGreat collection of plates from Pinterest photo credit unknown.

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imageA couple of reference books found on http://www.amazon.com

 

Photos are all taken by Nena with an iPhone7 unless otherwise noted.

Some sites to investigate:

http://www.marthastewart.com  Transferware article….excellent information

http://www.marthastewart.com  video Transferware Questions

http://www.marthastewart.com  video How to Display a Collection in a Cabinet

http://www.transcollectorsclub.org

I thought since we are English today why not a typical English “pudding”….

ENGLISH SUMMER PUDDING

imageEnglish Summer Pudding Pinterest photo credit unknown.

2 tablespoon water

150g (5oz ) sugar

450g (1 lb) washed, mixed summer fruits, strawberries, blackberries, raspberries and blueberries

100 to 150g (4 to 6oz) day old white bread, sliced and crusts removed, I use the divine Authentic French Brioche from either Mariano’s or Whole Food, I am totally addicted to it…or day or two old store bought pound cake, the technique and amount remain the same

Whipped cream, ice cream or your favorite home made custard

METHOD:

Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except the strawberries. Stew the fruits very gently and not for too long.  They should simply be softened but still retain their shape. Once you feel they are ready put to one side (juice and all) and leave to cool.

Cut the slices of bread or cake, into half then each half into triangles. They do not all have to match perfectly; you will use these to line a 1½ pint/700 ml pudding basin.

Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices of the stewed fruits. Lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps.

Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. Make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be enough to soak into the bread, though.

Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. Place in the refrigerator and leave overnight.

The next day, turn the pudding out onto a pretty serving plate, preferably a piece of your transferware, and serve with either the whipped cream or make some lovely custard sauce. If you are lucky enough to have scorching sunny weather, then serve with ice cream and champagne or dessert wine.  Yummy, yummy. yum!!!!

 

 

WEDNESDAY MUSINGS: GARDENS PART 2

imageMy garden cherub (originally in my Evanston garden) now residing in a lush garden in Harbor Country, Michigan.

Today’s post is the continuation of my story on gardens I have visited and all photos are mine.  Some older than cell phone cameras so they might be a bit “off”, sorry about that!  Again, not a lot of text just a comment here and there. Enjoy lazy summer days.

imageMichigan or France….this one is Michigan with day lilies, hedges and beautiful trees around water….

imageHere we are in Giverny http://www.giverny.org a side trip when I was in France for the Haute Couture shows in 2006.  It was the hottest summer France had ever had, it was quite brutal and there wasn’t much color, grass was brown, blooms were not at their peak, but it was lovely in Giverny, loved it but then I have always been a sucker for Monet, especially his water lilies and it was like being in one of his paintings.

imageGiverny

imageMichigan

imageOur Monet at The Art Institute of Chicago http://www.artic.edu

imageMore Michigan and actually I think these are lotus flowers. “The lotus flower represents one symbol of fortune in Buddhism. It grows in muddy water, and it is this environment that gives forth the flower’s first and most literal meaning: rising and blooming above the murk to achieve enlightenment.”  Taken from http://www.buddhists.org

imageMonet’s home and studio in Giverny, glorious!

imageA charming home in a Michigan garden.

imageA vignette with Lutyens bench in the walkway next to the house.

imageMore Giverny

imageTrees being trained over an arbor in Michigan.

imageThe white garden and trained arch shrubbery at Sissinghurst, my Queen Mary II trip in 2004. http://www.nationaltrust.org.uk/sissinghurst-castle-garden

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Two views of Sissinghurst, 2004

imageA hidden treasure at Sissinghurst

imageNena in the Sissinghurst formal garden

imageSissinghurst path

imageMichigan garden path

imageBack in France, 2006 and Paris in the Jardin du Luxembourg on my last Sunday, glorious day.

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imageAnd another lovely Sunday this time 2017 and in a Michigan country garden

imageFreshly picked from the garden for a cold soup, how delightful to forge for your own dinner and carry your bounty back to the kitchen in a trug, seriously, how wonderful for a major City Girl to play Country Girl at least for a few days…….

Shall we now have a recipe….I’m thinking a cold cucumber soup, the Swiss chard soup we made with the ingredients above took a long time and was cooked plus we kept adding and adjusting ingredients and I didn’t write anything down, sorry…so let’s do a noncooked soup.

CHILLED CUCUMBER SOUP ADAPTED FROM FOOD AND WINE

Ingredients

  • 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain Greek yogurt (Nena’s note…I would do half sour cream and half yogurt)
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove (Nena’s note…I always use the jarred minced garlic not as strong but gives the flavor)
  • 1/3 cup loosely packed fresh dill
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons loosely packed fresh tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt (Nena’s note….don’t skimp, always taste before adding more!!!!)
  • Fresh ground white pepper
  • 1/2 red onion, finely chopped (Nena’s note….I didn’t find this necessary but up to you)

How to make this recipe

    1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

      I would serve as a first course for dinner or perhaps in demi tasse with a glass of sparkling wine before dinner or a main course for a light lunch with a salad of all the summer bounty, lightly dressed, crusty country bread and, of course, a lovely light white wine….enjoy!!!!

 

COLLECTIONS: FLOWER FROGS

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imageimageAbove photos taken by me with my iPhone at Randolph Street Market http://www.randolphstreetmarket.com of Dollies’ Antiques and Treasures http://www.dolliesantiques.com who will be outside at the July 29th and 30th Market.  I became fascinated with her collection in May and she explained how she got started collecting Flower Frogs. Another reminder to engage the vendors in conversation, not only are they eager to talk about their treasures but you will learn something new every time…I most certainly do.

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imageA rare matte green flower frog

imageA marriage of a wire cage flower frog on top of a vintage plate.  Owner says it is quite useful for floral centerpieces.  Above photos were taken by Linda Heister of her flower frog collection exclusively for nenasnotes.imageimageimageimageimageAbove photos on how to use your flower frog collection (when not used for flower arrangements) from Pinterest photo credits unknown.

A site to show you how to use flower frogs from Martha Stewart http://www.marthastewart.com/271596/how-to-use-flower-frogs

imageA book, of course, there is….looks quite interesting…found this on Amazon.

When I was a little girl we lived in Rogers Park on the Northside of Chicago (I wish I had that apartment today, it had incredible space, never did understand the long hallway from the front door to the living room but  it did make a great gallery for my Father’s artwork, but no matter, it was extraordinary!) Mom and Dad would often take me with them (read, always took me with them) to dinner and one of our favorite neighborhood spots was in an alley at the end of Howard Street just before you came to Sheridan Road.  It was an exquisite French Bistro and I adored it.  One of their specialties was fried frog legs (don’t get your knickers in a twist, they happen to be delicious, taste rather like chicken, you should be able to find them in the seafood section of a Whole Foods for an example) and I couldn’t eat enough of them.  My Father was of Russian descent, so perhaps his food tastes were a bit more European than most, and he was a superb cook, as was my Mother, (he loved to cook and I would stand on a chair and be his sous chef, I wish I had his recipes, I have shared his borscht with you in a previous post) and I ate many unique items from birth, one ate what was in front of them, I wasn’t told to clean my plate but knew early on that what was there was the choice for that meal, therefore, I eat just about anything (no insects, please and no, they weren’t on Daddy’s menus….).  I am sharing a recipe for Fried Frog Legs that I found on the internet, it sounds much like the recipe used from my childhood….this nostalgia is making me crave them again….I need to get to the Store……..

FRIED FROG LEGS RECIPE FROM HANK SHAW
Prep Time
1 hrs
Cook Time
15 mins
Total Time
1 hrs 15 mins
This recipe works best with a combination of clarified butter, which you can buy in large supermarkets as Indian ghee, as well as regular unsalted butter. Or, you can clarify butter yourself; my colleague David Lebovitz has a tutorial here. You use the clarified butter to cook the frog legs and the regular butter for the sauce. Why bother? Clarified butter has a higher smoke point and holds up better when frying the frogs, while the regular butter tastes creamier for the sauce. You can, of course, use regular butter for everything, but it will scorch a bit.
Course: Appetizer
Cuisine: French
Serves:  4 people
Author: Hank Shaw
Ingredients
  • 1 1/2 to 2 pounds frog legs (have your fishmonger remove the skin from the frog legs)
  • 1 cup milk
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 cup flour
  • 10 tablespoons unsalted butter, divided
  • 3 garlic cloves, sliced very thin
  • 2 to 3 tablespoons lemon juice
  • 2 to 3 tablespoons minced fresh parsley
Instructions
  1. Soak the frog legs in the milk in the fridge for an hour. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.
  2. Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don’t have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You’ll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.
  3. Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.
  4. Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, saute the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.

    Hank Shaw’s comment: “I served my frog legs with sauteed chanterelles and crusty bread. But boiled or roasted fingerling potatoes would be another good option, green beans an ideal veggie, or maybe a bitter greens salad with a vinaigrette dressing. White wine or a lighter beer, i.e., a lager or pilsner, is a must”.

    Hank Shaw’s fascinating site, Hunter Angler Gardner Cook can be found at http://www.honest-food.net

COLLECTIONS: INSECTS PART 2

imageWSome wonderful prints, dated 1809, from Paper Patty’s booth at Randolph Street Market http://www.randolphstreetmarket.com

I ended last weeks posting with bees and am moving on today but my friend, Gloria Groom, (if you didn’t read Gloria’s profile that I did several months ago, please do so and be sure to see the Gauguin: Artist as Alchemist exhibition through September 10th at The Art Insitute http://www.artic.edu sooner rather than later!) called my attention to this glorious paperweight from The Art Institute of Chicago’s collection…isn’t it amazing.  You know me and books so I am including a book on Paul J. Stankard’s extraordinary contemporary creations.

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imageIs this a fly or a bee, I’ll let you be the judge.  It is embroidered on a Schiaparelli Haute Couture dress.  Stunningly beautiful.

imageA botanical of beetles.

imageI posted several photos of the beetle wing embroidered gowns last week…here is a close up of the delicate work.

imageIsn’t this the most beautiful insect pin you have ever seen (there is another one further along in this post) it is by Faberge and is from a dear friend’s jewelry collection.  Photo courtesy of the owner,

imageI do hope none of us encounter any creepy crawlies this size…a bit of English humor.

imageA jeweled beetle minaudiere from Judith Leiber http://www.judithleiber.com

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Here a scarab mounted in stunning fashion from Stephanie Lake’s talented hands, http://www.stephanielakedesign.com.  Photo courtesy of Stephanie Lake

imageThe cochineal insect gives us the natural dye, carmine, and is used for fabrics and in our red cosmetic products most particularly lipstick. Who knew!!!!

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imageNot the actual beetle but I thought an interesting illustration.

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imageA couple of photos on dragonflies…I have always been fascinated with them and you don’t see them too often.  This marcasite and enamel pin from Carrie’s Fabulous and Funky booth at the Randolph Street Market.  My photograph.

imageA beaded pillbox with a three-dimensional dragonfly from Judith Leiber.

image A miniature vase by Jay Strongwater  http://www.jaystrongwater.com  from my signed collection.  We did so many events with this creative genius at Saks Fifth Avenue Chicago.  You can be sure there will be a post on him in the near future!

imageThe second pin from my friend’s jewelry collection….a Faberge spider, this will cure anyone’s fear of the little creatures, don’t you agree!  Photo courtesy of the owner.

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imageInsects captured in amber.

imageI love this watercolor of insects, do you agree?

imageThe back of a jacket by Gucci.  Love it!!!!

ALL PHOTOS UNLESS OTHERWISE NOTED ARE FROM PINTEREST PHOTO CREDIT UNKNOWN.

I have to do a recipe using honey….there are so many suggestions, you can most certainly add honey to your barbecue sauce for the Fourth of July, or perhaps top your peanut butter sandwich with it (one of my favorite ways to eat peanut butter) or add to your avocado toast, yum yum…I have chosen to give you a recipe for baked brie that you can serve year-round.  Enjoy.

BAKE BRIE WITH HONEY AND ALMONDS

Ingredients

  • 1 wedge of brie, about 12 ounces
  • 1/4 cup of honey
  • 1/4 cup toasted sliced almonds
  • 1 large French baguette

Directions

Preheat oven to 350 degrees. Place brie in a baking dish. Drizzle with honey and sprinkle With toasted almonds. Bake for 10 minutes. Serve with thick slices of French bread.