A faux fur stole is the glammest of the glam way to add style to an otherwise basic outerwear staple. Try it with your leather jacket paired with skinny jeans and boots, or with a denim jacket and pencil skirt and heels. Added benefit: cozy!
Hey there Wishers!
I hope the holidays were joyus and your New Year’s hangover wasn’t too bad!
I’d like to take this opportunity before we start in on our annual re-cap to thank you all for the continued support in 2015.
So many new subscribers and lovely comments and emails, you’re a wonderful bunch!
In January we discovered Chateau de Guandes and followed it’s ambitious owners as they patiently nursed the old Dame back to her former glory.
By September the Waters Family welcomed their first guests when a wedding was held on the grounds.
They are proceeding by leaps and bounds and I intend on checking in on them through 2016.
This spring we branched out a bit and experimented with a few recipes with delicious results.
We thought Fall would never come, but when temps finally dipped into baking weather we jumped right in with Banana Crunch Muffins.
And had fun with Fall fashion,
And finally in December we made some delicious make ahead dishes to share at holiday gatherings!
In the year ahead we’ll make more lovely things to eat, explore new ideas in art and fashion and meet inspiring people doing incredible things from all over the world.
Happy New Year friends, may 2016 be a remarkable one!
A very easy, very tasty, make ahead dish for taking to holiday gatherings.
Wild Rice with Mushrooms
1 cup chopped Leeks
2 tablespoons Butter
1 tablespoon Olive Oil
Salt and Pepper
6-8 cups Chicken or Veggie Stock
4 cups Mixed Mushrooms (Shiitake, Crimini, Rehydrated Mixed Dried Mushrooms)
1 1/2 cup Wild Rice (cooked)
3 cups Royal Blend or Jasmine Rice (cooked)
1 cup dried Cranberries
Cook the wild and royal rice blend according to package directions using stock instead of water. Set aside.
Slice the mushrooms into large pieces. (You definitely want to see them in the dish.)
Rehydrate the dried mushrooms using hot stock soak them for 20 minutes. Drain and set aside.
In a large saute pan over medium high heat melt the butter and add the olive oil. Add the chopped leeks and saute for 5 or so minutes, until soft. Add the mushrooms and saute until warmed thru about 7 minutes.
Reduce the heat and add the wild and royal rice blend and toss with a fork, do not stir with a spoon or it will get sticky.
Add the cranberries and fork thru to mix.
Refrigerate if serving later.
To reheat cover with foil and place in a 350 degree oven for 30 minutes or until warmed through.