Posh Pets

There are millions of dog-owning people on this planet, but not all are dog people. Dog people are instantly recognizable by one another. They gravitate to each other like magnets in a crowd and nod in understanding when you comment that you like people who like your dog and despise people who don't. You carry dog biscuits in your purse or pocket at all times and sign Christmas cards from your dog.

It’s ridiculous, I know! I’m one of those people, and I’ll be the first to admit that some people have gone a little too far. Take dog fashion for example. There is a fine line between Terrific and Tacky! I don’t really understand the thinking behind dressing dogs, unless the climate calls for such. And all those crazy collars…don’t get me started. Thank goodness there are still some fantastic (and tasteful) alternatives for those with discerning taste.

For unique bedding and accessories visit Furry Little Monsters (a US website).

On this side of the pond visit Love My Dog. A collection of contemporary dog coats, made with traditional influences and fabrics. All the collars and leads are hand crafted by traditional British belt-makers.

Forcing Forsythia

During the winter months it’s easy to bring a little sunshine indoors. In December or January when Forsythia branches are covered with tight-flower-buds, cut branches at the length needed for indoor arrangements. Next, place branches in warm (not hot) water over-night in the garage or other cool place.

The next morning place the cut branches in a vase and move indoors. Average room temperatures of 60 to 75 Fahrenheit (18 to 21 Celsius) are perfect. If you want to bring flowers into bloom more quickly, place Forsythia in a warmer spot. Like wise, if you want to slow down the blooming period, a cooler spot is ideal.

More Muriel

Several have commented on the photo of Muriel Brandolini’s work, so I thought I would post a few more. I love her style. All photos are Elle Magazine.

Roasted garlic

My husband has been on a roasted garlic kick lately, which smells heavenly when baking. Few foods metamorphose as dramatically or alluringly as garlic when it is roasted, and the best part is the simplicity of it all.

Preheat the oven to 400°f (200°c). Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head. Sprinkle with sea salt, fresh ground pepper and a few spring of rosemary or thyme. Cover with aluminum foil. Bake for 45 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool to touch. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Spread over warm French bread, or mix with Parmesan and pasta.

Look at GourmetSleuth.com for more information on garlic, including: varieties, nutrition information, growing garlic and a delicious recipe for baked garlic with Roquefort and rosemary

Thread count


Thread count has for several years been a buzzword in bedding. Let’s face it, at one point it actually got to be something of a status symbol, a “my sheets have more threads than yours” sort of thing as manufacturers and retailers, in order to sell more sheets, pushed the issue.

So what exactly is thread count? It is simply a measure of how many threadsare woven into one square inch of fabric. The thread count of “standard” cotton or muslin is around 150; good-quality sheets start at 180-thread count; and a count of 200 and higher is considered percale.

Fine linens begin with fine cotton, and the quality of the cotton depends on the lengths of the individual fibers, or staples—the longer the staple, the better the cotton. 100% Egyptian cotton is acknowledged as the best quality, longest-staple cotton in the world. Although historically it all came from Egypt, today “Egyptian” cotton is also produced in other countries. It still complies with the original Egyptian standards of quality.

Be aware that the type of cotton presents another area in which labels can be misleading—some may say Egyptian cotton, but in fact may contain only one percent. Look for labels that say 100% or pure Egyptian cotton.

photo Southern Accents

Confit Pots

Confit is a term that comes from the French verb confire (to preserve). Some say the preservation method originated in Perigord where parts of the goose not used for foie gras where stored in glazed earthenware pots. Part of the charm behind the beautiful green and yellow French confit pot is the hundred plus years of history and usage. The wear and chips only authenticate their age. Confit pots look especially striking with an orchid tucked inside.

Muriel Brandolini

One of my favorite designers is Muriel Brandolini. To have a signature style but not be ruled by it takes confidence. To have a signature style and still feel free to reinvent yourself takes curiosity and a good eye for design. And that's where Muriel excels.

Photo above (Elle Magazine) of her Upper East Side townhouse. The neoclassical banquettes in the study are upholstered in a mix of vintage fabrics from France, Japan, and India; the Bells side table by Ronan & Erwan Bouroullec is from Galerie Kreo, the Rios rug is by Fedora Design, and the chandelier is Venetian.

The House of Creed

The House of Creed is the world's only privately held luxury fragrance dynasty, founded in 1760 and passed from father to son since then, serving more than 11 royal houses and the public for 246 years. Today the firm is led by sixth-generation perfumer Olivier Creed.

In the twentieth century, Creed continued to be extremely popular with celebrities and aristocrats, especially in the golden age of Hollywood, when many stars commissioned their own personal fragrances.

Creed fragrances for men and women are hand made, using the costly and time-intensive traditional infusion technique. Most of the modern perfume industry has abandoned infusion in favour of mechanized commercial techniques.

Champagne

No other drink conjures up the same images of luxury, celebration and pleasure as champagne. As all the other traditional French wine regions struggle to compete with the New World regions, it is the Champagne area alone that stands head and shoulders above the competition.

BOLLINGER
Family-owned and run, Bollinger is a full-bodied, complex and pinot noir-based Champagne.
CANARD-DUCHENE
It’s rumoured that the French are mad for this Champagne. It’s light-bodied, fruity, and slightly sweet.
CHARLES HEIDSIECK
The sophisticated older sibling of Piper-Heidsieck is mature and complex.
The non-vintage Brut Réserve is rich yet dry, with classic brioche flavours.
CRISTAL
The cult Champagne consumed by Hollywood stars and supermodels is made from a slightly higher proportion of pinot noir than chardonnay.
DOM PERIGNON
The original prestige cuvée, launched by Moët in 1936. This is most probably the best know Champagne throughout the world, and some would argue that it’s too overrated. Each vintage has its own character, and most of the grapes still come from vineyards that were owned by the abbey of Hautvilliers in Dom Pérignon’s time.
HEIDSIECK MONOPOLE
One of the least expensive of the famous names. It sells in vast quantities and is simple, fruity, fizzy
KRUG
It is possible to find more expensive bubbly, but there’s no posher name. Grande Cuvée, which Krug calls multivintage rather than non-vintage, is deep, rich, complex and dry.
Fermented in small oak casks, it includes a high proportion of mature reserve wines, and it is aged for much longer than other non-vintages.
LAURENT-PERRIER
The Cuvée Rosé Brut is one of the stars in the Laurent-Perrier range. This champagne is famous for its bouquet, which stems from the careful preservation of the grape's natural fresh red fruit aromas. It’s extraordinary depth and freshness has set the benchmark for rosé champagne around the world.
LOUIS ROEDERER
One of the largest remaining independent Champagne Houses, owned by the Rouzaud family since it was founded in 1776. It is most famous for producing the premium champagne Cristal. Pure with the deep flavours dominated by pinot noir grapes.
MOET & CHANDON
Moët & Chandon is the one of the world's best known and most popular producers of both Champagne and quality sparkling wines from other regions. Moët & Chandon offers a soft, round, easy-drinking style.
PERRIER JOUET BELLE EPOQUE
This champagne is more than just a pretty face. The art nouveau bottle was designed by Gallé in 1902 is as utterly seductive as is the champagne inside. Elegant, creamy and floral.
PIPER-HEIDSIECK
With restyling and four new champagnes last year, there is still some substance in this Champagne. Fresh, fruity and easy to drink; improves if cellared for a year.
POL ROGER
Favoured by Prime ministers, presidents, princes, this Champagne has a serious, rock-solid image. Poised, polished, firm, with floral and creamy flavours.
RUINART
This is the oldest champagne house (1729) and produces extremely good champagnes. If it were better known, it would probably be more expensive.
Fresh with a buttery richness.
TAITTINGER
An elegant champagne that is perfect for any celebration. Perfectly balanced with delicious ripe fruit flavours and at the elegant end of the spectrum.
VEUVE CLICQUOT
From the same luxury-goods group as Moët, this does very nicely by targeting well-heeled customers courtesy of its sponsorship of polo and horse racing.
More pinot noir than chardonnay. Lay it down for a few months to bring out the characteristic buttery flavours.