On Sunday, I wore a very spring-y dress that I made. It’s McCall 6027 (view A) and I made it from a heavy, shiny, silky fabric in watercolour florals. I bought the fabric from Denver Fabrics (I buy pretty much all of my apparel fabric there) and fell in love with it instantly! It was an easy dress to make. As for the gladiators, I bought those babies in NYC, but you can buy them from Aldo. The sole of my shoes says a different brand so I’m thinking they were overproduced which is fine by me because I bought them for much less than what Aldo is selling them for. Boo ya.
PS: the grass has been green for a while here in Denver and now I’m seeing leaves on the trees! Eek!
Ahh, the soup that has forever changed my life. Seriously people, no other chicken noodle soup will ever be the same for me. I told the chef that it's changed my life and it really has; or at least I hope it has. In the second class, we poached whole chickens, made chicken stock, etuved vegetables, learned new knife skills and made a soup out of it all. For dessert, grapefruit, supremed and topped with basil chiffonade and candied zest. Yessir. Best Christmas present ever.
Added to my list: big old cutting board + 12 quart stock pot.
Last Friday I hosted a little baby shower. I'm feel pretty proud of how it all turned out. First I asked my friend Melanie from downstairs and You Are My Fave to give me some of her magnificent ideas. She really pulled through sending me an email chalked full of brilliance. And I did my best to follow through and make it happen.
Holly went on her first little Easter egg hunt and later got frustrated when she couldn’t get a whole egg in her mouth. And trust me, failure was not due to a lack of trying. Maybe she was just trying to get her teething gums on it. Who knows? Either way, Holly looked darling in her pettiskirt and loved all of the extra attention. The kid is really quite the performer.
And just to get you all salivating; my personal favourite food item at Easter Lunch:
Yet to come this week: Button Baby Shower and Cooking Class recap.
I felt so exhilarated and excited to be in my kitchen after my first cooking class. Upon leaving, I immediately called Conor to gush thank-yous for this fabulous Christmas gift. I have the best husband ever. The cooking class was so much fun! From the beginning to the end, it was awesome. The class serves 2 wines and since I don’t drink, I was kind of sweating saying no and what kind of reaction would come with that. I know sometimes not drinking makes those who are feel uncomfortable. However, the chef handled everything in the best way and we continued on. I feel like I learned so much and Chef John’s passion for cooking was ever apparent.
Our grand finale meal was omelettes, blanched veggies with aioli (mayonnaise sauce with garlic) and shrimp cooked in vegetable stock. For dessert, french meringue nests with macerated fruit and creme anglaise. To toot my own horn, my omelette was perfectly colourless and my partner and I were praised by the chef because our mayonnaise had excellent flavour.
Conor and I have both looked into the cost and commitment of taking this to the next level. I love it that much.
