Handbags for the People!

Most of us Stylists at Stella and Dot are giddy with excitement - I'm twice as much!  Today, we launch into a new category of the accessory world: handbags!  As a seasoned recruiter, it's twice as nice, as I can appreciate the success Stella and Dot must feel by "poaching" a designer from the Marc Jacobs handbag line as their new designer!  Brilliant.  Hey, if you are going to do something, do it big the first time. 

Want to see this line in person?  Send me a quick email on the link above.  Forget that, you just want to order?  Simply click on the STELLA! link above. And with that, here is a sneak peak at the first, simple line of the new Fall 2011 handbags! (Take a look at the September InStyle Magazine for anothe glimpse!)

Key Pouch

Wristlet

La Coco Clutch

Lafayette Cross Body

Waverley Three-Way (great for your Ipad!)

Sample of the fantastic leathers available!

Best bread - ever!

No, not the type of bread you use for sandwiches or with meals - sweet bread, and yes...it has pumpkin in it.  But trust me on this one - it is fantastic!  Though my husband took awhile to warm to it, most people think it's the best thing, well...since sliced bread. (sigh, I know)  Here is my favorite recipe, from Food and Wine Magazine.

Bake it, eat it, make it part of your fall habit.

Pumpkin Bread

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons cinnamon
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 teaspoon ground ginger
6. 1/2 teaspoon freshly grated nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon baking powder
9. 6 tablespoons unsalted butter, softened
10. 1 1/2 cups light brown sugar
11. 2 large eggs
12. 1 cup fresh or canned unsweetened pumpkin puree
13. 1 teaspoon pure vanilla extract
14. 1/3 cup milk

1. Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
2. In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
3. Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.

Classic French Vinaigrette

So, now that our bounty of vegetables are ripe for the picking (at least the ones that survived the past two hailstorms in our neck of the woods) it's the perfect time for me to forget every meal I dreamt of in the depths of winter and completely panic in fear of losing out on the best tasting vegetables during the best time of year.

The path of least resistance is, of course, to make salad.  Lots and lots of salad.  I have to admit, I like fresh salad, but not two full rows of mature lettuce-love salad!  Recently my thoughts have gone back to the classics, like the basic French-style vinaigrette, which has been lost in my repertoire for sometime.  With thousands of recipes online to choose from, I tend to rely on some basic standards: Epicurious, Martha Stewart or David Lebovitz.  Here is DL's version of the classic...

French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

This vinaigrette pairs beautifully with a simple bunch of mixed greens and served alongside a savory dish.  However, feel free to experiment!  Got sugar peas and fava beans ready to harvest?  Blanch and add with your assortment of ready-to-pick tomatoes, thinly shaved beets, fennel, etc.  OR, maybe grill up a mixture of sliced vegetables (zucchini, onions).  The possibilities are endless!