Sunday, January 31, 2010

Chic Host and Hostess: The Milan Mix



It is worth the short period of time it takes to go through the photos of Tommy Ton's photography of the best on-street details at the Milan shows. I was reminded how similar colors in varying textures make perfect in sense in menswear, how very much I love charcoal grey against vibrant blues, and that I wish there were more flashes of apricot in my life. Enjoy it and please leave me your thoughts.

Saturday, January 30, 2010

Practical (in a preposterous kind of way)



Now, several things occur to me about this key ring: It is artful yet brazenly simplistic. It will not be confused with anyone else's key ring. It is the only key ring I have ever noted could be taken apart and worn as couture or, used to save the life of someone hanging from a ledge. It is $300, so it is unlikely one would lose it for fear of having to replace it. And if you really must have your keys taken away, at least let your last conscious gesture be vivdly colorful, wildly dramatic, and an unforgivably vain flourish of silk and Prada.

Friday, January 29, 2010

Winter garden

In the foreground below is the vegetable garden. It is a modern horticultural ruin.

I am always looking for old-timer's to tell me a story. I am hoping I can locate one nearby who can tell me about this place.




Once, there was a nursery on this land, down below the big barn you see there on the left. They had a huge vegetable garden, the remains of which you see here. I don't know anything about what went on, but I can tell you the nursery was abandoned in the course of a regular business day: All the trees remain in the pots in the greenhouse, now uncovered by the elements. They were still repotting seedlings when whatever happened, happened.

It is eerie. Spooky. Lonely. Cold. And leaves you with the distinct sense it was not always this way and does not care for its latest disposition.



On the left side of the plot there are the remains of ten raised beds, each 4X8, they are under the snow you see above. To the right, about 800 square feet of open garden. Deer fence all around, but broken in the places it is not falling down.

It was a sizeable undertaking when it was cared for. As it will be again.

Just me, my babies, and the ghost of an interrupted gardener.



We will have a lovely view from this haunted patch.


Wednesday, January 27, 2010

Country ham. As in USA. Sans apologies.


First of all, I am not apologizing for the carnage herein so let's get that idea right out of the way.



Secondly, those of you who are at the moment thinking: Pass on the Virginia ham, I will just order proscuitto from actual Italy: Shame!



Finally, this isn't health food. Not everything you do for country assists longevity. These causes are mutually exclusive, actually. But this is an American cut and cure and is then, in my estimation, better than every other other ham and it is our ham.



You can buy one, cost you about $35 and then keep it in the cupboard. Slice off it whenever you need a quick meal or snack. Seriously, right there in the pantry.

Now, a short tale: My Father would not have flank or skirt steak in the house. He considered them poor cuts and somehow associated having those things in the house with a place not being a decent household. Even after these steaks became popular and mainstream they were not served in his home. Country ham has a similar issue in some homes, it is associated with hard times and hard-scrabble people.



But, look, food is not to blame for hardship; Conditions, circumstances, and maybe some fate are wrapped up in that, too. But hell if any ham I ever met made you poor nor any truffle a tycoon. Food, in my estimation, is a thing to be experienced and managed at a fiscal level; hunting and gathering having largely been reduced to accounting and acquiring, sadly.



However, when I drive past McDonald's I often think to myself poor food. Maybe country ham is the McDonald's of a different time; I don't know about that. I only know I keep one around because I cook a great deal and aside from the snack asset, it does beautifully in lunch dishes and casseroles. In fact, I was served an amazing thinly sliced Virginia ham on a huge biscuit with house-made mustard at Market Salamander in Middleburg and was reminded why I would tolerate a ham soaking on my counter for three days. I am not going to hold the ham responsible for the rise and fall of ecomomies, that is six places removed from my table. But I might hold McD's there, my jury is still out.

Not having been brought up on country ham, a long commitment to the work of Edna Lewis taught me to appriciate Virginia cured ham. Admittedly, the idea of a ham that is kept in cool room air was at first curious and alarming, then I remembered the proscuitto.

Once you get your ham, it is going to take - roughly - half a week to get it in fighting shape so prepare yourself. You do not have to work at it, you just have to be okay with a ham hanging about in the kitchen, or whereever, for four days. But you will get through it and it will be worth the fight.

You might also want to do some stretching. Just to limber-up a bit? They are about 15 pounds or so and will need a huge pot and a good deal of room.

Then, when it is all through and the ham is cooked and the day is done, you will be in pork forever or at least a couple of months or have a buffet item for thirty. You can serve brunch, to an infantry unit or so. Which would be a nice thing to do with your new ham. Just saying, is all.

God bless America.



From Edna Lewis's In Pursuit of Flavor (Alfred A. Knopf, University of Virginia Press, 1998):

"No one who knows Virginia ham is surprised when it is served to them cold. The hams just fall apart if they are sliced warm, although sometimes I heat up a few slices in the oven.

"When you buy a Virginia ham be sure you get one that is not cooked. If you do get one that is already cooked, be sure you slice it very thin - but even so there is a good chance the texture will be like wood. After you cook the ham, you have to skin it and cut off some of the fat. You should leave a layer of fat so that when you slice it there is a nice looking rim of fat around the edge, as with proscuitto.

"After the ham is cooked, cooled, and as much as you need has been sliced off, wrap it well in parchment and foil (not plastic) and keep it in a cool room or if you have space, the refidgerator. When I was young, we used to keep the hams in a pie safe in the pantry. That way, we always had meat, already cooked, on hand for visitors or quick meals. I usually serve the ham with Mustard and Brown Sugar, which is sort of sweet and contrasts with the salty, dry meat... Virginia ham is delicious served in a biscuit, warm or cold. It will keep for months refridgerated, if it develops a little mold, just scrape it off."


Edna Lewis's recipes for cooking Virginia ham and related dishes and sauces appear at Blushing Hostess Cooks.

Monday, January 25, 2010

Pattern Behaviors: Hope springs eternal

Find beauty not only in the thing itself but in the pattern of the shadows, the light and dark which that thing provides.
- Junichiro Tanizaki













Spring 2010: Alexander McQueen, Carolina Herrera, Nanette Lepore, Etro, Prada, Versace, Emilio Pucci final 4 images, here.

The Venice Spritz: Breakfast of Champions



Since Blushing is otherwise visiting Venice Lido today to recap the dramatic Chanel fashion show at the edge of the Adriatic, a cocktail in honor of Coco: The Venice Spritz.

Regularly consumed at all hours of the day by the natives, the Venice spritz is part of the Venetian lifestyle which takes some conditioning. I once met our import agent in my hotel lobby and he announced in a booming voice, "Let's go get something while we have a little bit of time!" Having been in Venice for a bit by then, I might have suspected it was not an Americano.

I was still trying to lift the haze from the night before when a vendor insisted we drink his homemade grappa. When I tasted the Spritz, which I assumed was some sort of morning juice cocktail, I was so surprised I struggled through laughter to swallow it.

"Eh?!" The agent said. "Like you say about your coffee! Jet fuel!"

6:30 am: Prosecco and Campari. Welcome to Venice.

Venice Spritz

A handful of Ice
2 fingers Prosecco
A splash of sparkling water
One finger Aperol, Campari, or Cynar
Garnish: Orange or lemon slice or peel and a green olive

Sunday, January 24, 2010

Chanel resort, 2010, from the Venice Lido

There will be a couple of events in runway fashion to be remembered. Much of it just mashes into seasonal sludge if you have been watching for more than a couple of years. In later recollections, a few will stand out, others will be dicussed in generalizations, with faulty recall as to what was shown when and in what color by whom.

Unlikely that anyone will ever forget Chanel having left Paris runway's to hold Resort, 2010 on the Venice Lido during Carnivale in a tribute to founder Coco Chanel's visits. Not only making a return to the place, but the hair and references as well.

While some of the program was played and perhaps too gimmicky (especially the gondalier menswear), on the whole, it was both masterful and memorable. And frankly, to get eveyone to go that far out of the way, it would have to be and only in the case of a house of Chanel's pedigree.

In no particular order but for the Carnivale masked and cloaked apparition, this is Chanel, the unforgettable Venice Lido show.





















View the complete show here at style.com.

Saturday, January 23, 2010

Saturday beauty


Every time I come across this photo in fashion research, I catch my breath anew. I cannot help wishing it will one day be painted in all its glory by the hand of an artist with the ability to capture all the texture and depth represented both the photo and the subject.

Michelle Obama in Vogue.

Thursday, January 21, 2010

Cruel to be Kind


In the corner of the world in which I grew up, there were two kinds of hostesses. All the hostesses in Bedford. And then, the ones in Pound Ridge.

I do not know how this divide developed but having had the dinner service under my care while in school of one remarkable Bedford hostess, I can assure you, they looked upon one another with uncertainty then, if not occasionally, outright distain. Two miles of road never more separated hostessing philosophies.

In Bedford, it was all very starched. By the rules. Divergence and creativity were, "interesting," and "fun" but also exotic and unwelcome. Just on the other side of Pound Ridge Road though, they were more laid back, "casual" (a word used as if spat), and "woodsy." And not failing to note the similar failings of Bedford hostesses, by Pound Ridge standards, they were "stuffy" and "affected."

But naturally, attended one another's parties .

It was while I was checking the hand towels in the home of Katharine Gottsegan, founder of the Tobe Review, cookbook author, and entertaining powerhouse (my parents neighbor for whom I oversaw parties and dinners), that Kay came around a corner and said, "Catherine, can you come with me to Judy's next Saturday night?"

I agreed, politely but unwillingly.

Judy was a friend of Kay's from Pound Ridge. I came from the Bedford side and was trained by other Bedford types like Kay, and my gorgeous Mother. I knew this scenario was a nest of pit viper-hostess warfare. I was eighteen and would have found anything else to do besides oversee a party of seventy-something warring Westchesterites. But, the old girl collared me.

I understood that Kay and I were to keep this party from becoming a wretched fiasco at Judy's request. The words "wretched fiasco," gennerally associated with parties given by others who were one fragile chain link from barbar's in Kay's estimation, or so I inferred.

Kay was a character in many ways, not the least of which was that she had no inclination toward tact of any kind. The hour before Judy's party in which Kay wandered around Judy's house, looking things over and then saying my name, looking me in the eye, causing my glance to follow hers, and correcting Judy in wilting verbiage, is one I would like to forget. I was desperately thankful for my Mother and Grandmother just then; Never having been at the wrong end of Kay's etiquette sword which I was then witnessing in full effect for the first time.

Kay had been monotone through her stabbing instructions and disgusted alterations regarding how buffets had been laid, the kitchen considered, and the bar left "a mess" in her estimation. It was a matter-of-fact hostess slaughter, until she was shown the wine. In a jug.

Then. Then her cheeks flushed, her eyes grew wide and animated, and she became incensed. "INGLENOOK!" she railed, "Oh my God! PUT IT IN A DECANTER!!"

As I showed her to a chair, she said, "Can I have something to drink?" Then she sat back heavily and sighed, "But not, not, wine!"

She was a tactless task master, perhaps. But correct in making the point that one should give their best to their guests. Failing that, be sure an insultingly inferior product is not on display to add insult to injury.


Photo courtesy Gump's, Saint-Louis Excess Decanter

Wednesday, January 20, 2010

The Test of Time


This Washington Post piece is lengthy. So lengthy in fact that I considered excerpting it to insure it would get a hard look over from the esteemed readership here at Blushing, mother's especially - and not cost them too much time to read it. Then I realized I am part of the problem.

Moreover, it may be important to all who are aware of the time and keep a life by it. Never mind all those in the culture who feel they must rush, must, at all times.

I cannot tell you my relief in discovering the time spent raising children and caring for a home is indeed figured into the GDP: Although it sometimes seems otherwise, someone does indeed care that you ran that load of wash besides the life insurance underwriter.

If you can carve out the time to read it, please leave your thoughts, I am curious to read your reactions.

Tuesday, January 19, 2010

Cold comfort



My Husband rarely makes a special request of the kitchen. But this past week he hoped for chili. It was bitter cold and he is a child of the west.

What is your blistery winter evening comfort food?

Sunday, January 17, 2010

That same small town in each of us



Who knows how long this will last
Now we've come so far, so fast
But, somewhere back there in the dust
That same small town in each of us
I need to remember this...
Before we say goodbye

- The End of the Innocence, Don Henley



Your shoes can beat the pavement of the fastest, most culturally advanced cities in the world.



But if you came from a small town, I defy you to tell me some part of you does not reawaken over a town gathered together for a meal.





This is the first, and potentially the last, reason paper plate and napkins, and Styrofoam cups will be advocated at Blushing. As a landfill quivers, small towns and the way they can move a soul will take precedence, momentarily.



Recently, a small colonial town not far from our Virginia home called Upperville (the subject of the John Updike poem which follows), saw a beloved monthly local event of a fire company breakfast come to an end. I note the fact because their work was an extraordinary gesture; inviting the entire Mosby Trail to breakfast once a month is no small feat. That they did so in a town populated by well-helled swells who could afford to support that fire company with little issue, goes to their ultimate commitment to serve without sense of entitlement in merely being Upperville, a town largely dominated by a magnificent church built by the largesse of Paul Mellon and his peers.






They could have stayed home and asked for checks. But that is not their way in Upperville, a town largely defined by community and valor since the revolutionary period.

I know a little about small towns; my hometown being nearly a twin to this village. The powerful notion of a community that recognizes your children and takes a stand to look after one another, to keep an eye on things that move too fast through town, and run by the house when something looks amiss, is ground which small colonial towns in rural Westchester share with Upperville.

And I know about food. Both the kind of town breakfasts and the sort brought on trays when someone is sick or has died. I chose to make a life in places like this. Not because I could not stand the competition in New York or Boston, but because I was ready to get home, and these gestures mean something to me, to my children.



Small towns can be a rocky road. Everyone knows your story, from the gum stuck in your hair when you were seven to that boy who was not good enough for you when you were seventeen. Best to finally figure out not to do the crime if you don't want to be hashed at breakfast. That has settled in for me in the years away in cities that never fit like a glove. I can live with being discussed if people like these will come when my house is on fire.

While I was at the breakfast, I noticed two ancient volunteers shaking hands on the street in front of the building. Two old acquaintances who no doubt met at least once a month, but surely always on a Sunday morning after church at the fire breakfast. As this small-town meeting of neighbors fades from a one American town, one had the distinct feeling another tiny but critical piece of the American ideal may be slipping away.

Here is to Upperville, where, surely of a Sunday morning, they will long talk of those days when they gathered together. I can imagine how they will miss it.

Upon Learning that a Town Exists in Virginia Called Upperville
John Updike, 1961

In Upperville, the upper crust
say "Bottoms Up!" from dawn to dusk
and "Ups-a-daisy, dear!" at will
I want to live in Upperville.

One-upmanship is there the rule,
and children learn, at school,
"The Rise of Silas Lapham" and
why gravitation has been banned.

High hamlet, but my mind's eye sees
Thy ruddy uplands, lofty trees,
Upsurging streams, and towering dogs,
There are no valleys, dumps or bogs.

Depression never dares intrude
upon their sweet upswinging mood;
Downcast, long-fallen, let me go
to where the cattle never low.

I've always known there was a town
just right for me; I'll settle down
and be uplifted all day long --
Fair Upperville, accept my song.