Crazy Doll Lady

As many of you know I have been in love with dolls for a better part of my life. At 10 years old, I fell in love with a French Corolle Doll Catherine Refabert in 1981 and saved and saved and saved all the money from my allowance and babysitting so I could possess this uncanny creature. When I look at her now, (yes, I still have her), I am not sure what captivated me so much; I love her still nevertheless.

This is Sad Sunny. She is the first Takara Tomy Blythe that I customized on a Scotty Mum base. She wears a dress set by Chu Things and a Boater Hat by El Gato. I really love her; if you look closely, you can see a tear on her cheek.

As I grew, my love for dolls simmered beneath my "I must be cool" exterior and so I sort of forgot about them. I did not indulge in that obsession until I saw "her" on Pinterest. I wish she was in my collection. I simply squirreled away this enchanting little "person" for a rainy day. Never did I think this would be the rabbit hole it has become and now I wonder what in the world I did without dolls.

You'll want to see more of Floriana's work at Almond Doll.

Now, I am entirely shameless and couldn't give a fig about what anyone thinks about this obsession of mine becasue I really can't think of anything that "sparks joy" more than my hobby for these uncanny little creatures. Call me a crazy doll lady if you want, but everytime I capture a photo just right or make a new doll hobby friend or add a treasure to the collection or recieve dolly mail, it is a little gratitude ritual for me. And one of the greatest things about this love of mine is that I am not alone out there! I have doll friends all over the world and two of my best are right here in Elk Grove and Napa! Lucky me!

My sweet "Marion" customized by Kata at Unnie Dolls. She IS part of my collection and she is one of the sweetest little creatures I have ever seen.

But it isn't just the dolls that are a draw for me. It's everything! The fashions for instance are AWESOME!! I almost love the fashion more than the dollies themselves. (Almost). And some of the fashion artists in our community have so much talent it's unreal!

Above are from Moshi Moshi Studio by my truly beautiful friend Hilary. She creates these little confections in a little craft cottage far away in Cornwall,  England with the help of her little crew of Moshling's. I have a few of her creations (see above on Marion) but you can never have too many! If you want one of her designs you'll have to be quick and hope that paypal is up to date and that your cache is cleared and that your first born is ready to be traded. I'm very thankful that she is a personal friend. I love her and she has helped me on my own journey of sewing doll clothes.

Below are all fashions by Maria at Chu Things. She is also one of my favorites. It's impossible to pick just one favorite because each doll has her own personality and therefore style.

I customize dolls (see Sunny up there), but it takes me a very long time. And while I am not the best doll artist out there, I love the feeling of accomplishment I get after finishing a doll. I don't command the prices of Erin Deir or Casey of Cupcake Curio but I still feel like a part of an artists community. Below are a few of mine.

This is "Julia." I just completed her last week. She has gone to a new home.

This is Valentina. She is on an Icy Doll base. The Icy Doll is a sister mold to Blythe. Learn more from Casey at Bebe Blythe. She is wearing a Pomme Pomme under skirt and stockings and a felt hat made by me.

And last but not least is Genevievre better known as Gigi my little "Dear One."  She is wearing a skirt by Moshi Moshi and shirt and ears by Pomme Pomme.

Happy Birthday to My Baby Sister

I love you, Sissy.

Bring Your A Game

Bring Your A Game from poppiesandpaperbacks on 8tracks Radio.

It's a good Autumn Music Mix. I've published it before but 8 Tracks has since changed their formatting and so I am re-publishing it. Sadly, there are ads.

 Also, I want to give a shout out to my standby therapist. If you need a boost today or any day, I never don't (pretty sure this is a double negative - let's go with it) learn something from Jenny at The Bloggess. All the songs start with A! 1. Across the Sky - Emilie Autumn 2. Any Second Now - Depeche Mode 3. Another Sky - Scenic 4. Alfie - Lily Allen 5. Animal - Miike Snow 6. Actor Out of Work - St. Vincent 7. Adult Education - Hall and Oates 8. Addicted - Amy Winehouse 9. All I Believe In - The Magic Number + Amadou & Miriam 10. Aha! - Imogen Heap 11. Australia - The Shins 12. April In Paris - Count Basie

Wilted Chard with Citrus Vinaigrette and Roasted Walnuts

It's nearing the end of Chard season here in Northern California, so I thought it only appropriate to do something with some. My mom used to make "Swiss Chard" when we were young and pair it with a roast chicken. I got a great recipe for sausage and bean soup with Chard from a friend when I lived in Italy. And, now, it's a pretty common green (when it's in season) in our house. This recipe, even if you hate greens is really yummy and even though it seems really fancy (pinky up) it's super easy to make. (I really wish my photography skills were a little better - sorry, guys.)

Ingredients:

1 bunch any color chard
1/2 cup whole walnuts
1 orange zested and juiced
1 clove garlic crushed
1/2 Cup + 1 Tbsp. olive oil
3 Tbs. apple cider vinegar
pinch sugar
salt, black pepper and red pepper flakes (to taste)

Directions:

Roughly chop chard
Add 1 Tbsp olive oil to pan on medium/low heat
Add chard to pan and cook stirring frequently so you don't overcook it
Add walnut halves in second pan, dry roast over medium low heat (watch them closely) and remove when they are brown with some "roasted" black bits - remove from heat
When Chard is wilted (all leaves moistened and stalks a bit tender - cooking chard mellows the flavor of the green) remove from heat and set aside.

Now that both the walnuts and the greens are off the heat, time to assemble the dish
Make the dressing using the rest of the olive oil, the vinegar, the orange juice and the crushed garlic, then add pinch sugar - emulsify
Toss greens with dressing, scant orange zest (reserving the rest for garnish), some walnuts (also reserving the rest) and salt and pepper - plate on serving dish
Grind some red pepper on top
Garnish with the reserved orange zest and walnuts
Enjoy!

Treasures 3 - Dear Dottie and Old Dead Ned

Oh, man I love these two. Much to Dottie's dismay and every effort to thwart, Ned just won't take no for an answer. The poor dear; he's dead, for crying out loud.

Tara sent me Ned. He is actually a tiny finger puppet for tiny fingers. But somehow he made his way to Dottie. And why wouldn't he? She's a beauty. Dottie is a tiny (probably German) porcelain bust. Very tiny; about the size of the tip of your finger. But just the right size for Ned.

The White Pepper Clothing

I have been going nuts about this label I recently found - The White Pepper . Perhaps it is the dolly influence in my life or the fact that I have finally embraced that I AM AN ARTIST - Shouty caps for personal impact - lest I forget. In any case these clothes are comfortable, well priced, made of natural fabrics (mostly) and are wear anywhere items. I mean they're not for sexy, sexy time, but they are super cute. I love a style/fashion house with a sense of friggin' humor. We all tend to take ourselves WAY too seriously in this world.

Check it out!

This one is my favorite of the examples I've posted here. Oh a pressed white anything makes me go nutty - but this is LEATHER!!!! MIND BLOWN! And that high/low hem tease - oh so great! And that contrasting lace? OY VEY! It is both little girlish and avantgarde. I need it!

I've been enjoying looking for other little places that I can find high quality, fashionable clothing at a reasonable price. Here are few: Olive and Pepper, the beloved Lulu's and how about this one called Albumip (probably a Chinese company; great prices and interesting things) follow the links to see what I've found.

Art!

I have been away because in addition to tons of work travel and Walt Disney World, I have also been embroiled in making mass amounts of art. Blogging is sort of like your "network." Some people in your network have more priority than others. Family and work are obviously at the top of that hierarchy. Unfortunately, blogging had to take a little backseat. I am not one of those bloggers you see on Pinterest, "Make $10,000 a month blogging."

I am part of a group show at Art of Toys in July and I am feverishly getting my little monsters together. I never want to let a garbage monster out of my paws though so I have had to work and rework some of these guys. I think you may know them if you follow my Poppies page on IG. I haven't always thought of myself as an actual artist and I have certainly not called myself an artist but now that I am the age I am and have accrued the body of work that I have, I have crossed over and now actually quite confidently call myself an artist.

I have been sculpting monsters. Here are a few examples:

 I was planning to post lots of other things since I last posted in December. Maybe I still can. I'd love to post our Christmas Dinner. Is it silly to post a winter meal in the Spring?

Treasures 2 - A Knitted Spaceship and Wizzle, Twizzle and Betty

When I was a little girl, we lived in Connecticut where my father practiced medicine in an office that was part of our house. Many of his patients were neighborhood folks, some of whom lacked resources with which to pay the doctor. So my father took tomatoes, pickles and hand knitted items in return for tetanus shots and check ups.

One such knitted item was this flying saucer. At the time, dad and I would sit in the evening and watch hours of Sagan and Nova. I think he probably shared some of this info with his patients. And now, I have inherited this magnificent piece of art.

It is one of my greatest treasures, although Wizzle, Twizzle and Betty only make their appearances during the Christmas season. Perhaps I'll keep them out all year 'round?

What I Love About Christmas

Sometimes, during the Christmas season, we get lost in the "GET."

But what really "FEELS" good are these things...

Whats the stuff that evokes your favorite Christmas feelings?

source

John S. Goodall

It's the whole ENTIRE film, guys! The whole thing!!! (Thanks You Tube!!!!)

And....THIS! UNCLE!

Diversions #2 - How to Get Dressed

I'd say I am what some might a call a "slave to fashion," or perhaps a "fashion maven," or a "clothes horse." whatever the nomenclature is, I'd say it's true. I, like my mother and grandmother and sister, truly love fashion. I love textiles, the culture of clothing and dressing, the fashion world glossy magazines and shopping. But I also love history. In fact, I have curated an art show about fashion and published an academic paper in a university art magazine about the fashion of Elsa Schiaparelli and the costumes of Walter Schnakenberg.

Today we will look over something like this:

Mrs. Cadoux at The Tate

A friend of mine shared this with me becasue she knows my great love of clothing and fashion history. She's pretty thoughtful.

In the 18th Century (Britain specifically - for our purposes), wealthy women had servants to dress them. They needed lots of help getting dressed becasue the chore was sheer drudgery. See the video below which delineates all of the extraordinary details and the great undertaking that getting dressed was. This was the time of the Rococo art movement in Europe so opulence was a mark of high society and the fashion reflects that as well as the art.

This is from The Lady Lever Art Gallery 

   

But you can read more here at the Encyclopedia of Fashion.
And here at the Victoria and Albert Museum.
And here, too, at Jane Austen's World.

A Gentleman in Moscow

I haven't posted about a book in a while. In fact, it's been years. But this was such a great read that I cannot pass it by. I want to share it with the world! It is "A Gentleman in Moscow" by Amor Towles. My friend Joan told me about it. It was a selection for her book club (which I have inserted myself into). At first I was reluctant to read it (fearful it was a dramatic novel) but I am so glad I did. It is one of my Top 10 favorite books!

Below is the trailer for the brilliant novel "A Gentleman in Moscow." This little film is equally magnificent!

 

from Delphine Burrus on Vimeo.

Happy Halloween 2017 - Poppy Barach and Julie Audet, Photographers

I found two great photographers who have flawlessly captured this mysterious time of year.

Poppy Barach's images are haunting and rich. You can follow her on Instagram, here.

And, Julie Audet. Her images are filled with wisdom and magic. And she can be found on Instagram, here.

Poppy Barach

Julie Audet

Poppy Barach

Julie Audet

Diversions - A New Category - Crows and Ravens

I'm adding a new category. That is two new categories, this month! This one is called "Diversions" and it's for those days that I can't be asked to write something thoughtful, or to style some food that I just want to eat, or for those days that I am just not feeling all that creative. For lazy blogger days I guess you could say. But I think you'll find it entertaining. Hopefully, anyway. Or they might not be diverting in the least. That won't do! So see for yourselves and give me some feedback!

Craww

So, I'll start with something seasonal. How about Ravens, crows and other soft billed birds that are black and eat carrion?! Seems so spooky a la Edgar Allan Poe. But they are super intelligent, tool using ornithological specimens and are therefore noteworthy. It's such a shame my mother hates them. That's true. Her words, not mine. She hates them. I love them and in Sacramento since we have the largest tree canopy in the world (now surpassing Paris) we are home to many of these beautiful Corvidae. Here are these 10 Amazing Crow Facts And 10 more about Ravens. Ravens frighten, amaze and intrigue us. They are magnetic beings; clever, industrious, even creative!

Audrey Kawasaki 

Crows, Ravens and other Corvids are all terribly diverting. No? Check this out, Aves Noir. It is so elegant, haunting and ethereal. You might enjoy something like that this time of year. As an amateur ornithologist and a lover of big black birds, I visit quite often.

I love this time of year; I cannot emphasize it enough. May all Corvidae be blessed.

Source
Eeeeee! I found this one too! (Sacramento is mentioned; we are famous!)

Cream of Asparagus Soup - Keto!

It's fall and therefore it's soup season around here. Bulo came into the kitchen the other day and exclaimed, "It's fall - soup time!" So for our menu's I've added soup to just about every night's meal. All the recipes for Cream of Asparagus that I found online called for a roux. I'd prefer to keep the flour out. So this recipe is senza flour or any grains and it is therefore a great Keto side dish. If you are unfamiliar with the Keto Lifestyle, here is a cool little visual aid to help you better understand. That aside, this recipe, regardless of how you're eating, is warming and delicious especially served with baked salmon.

No flour and only grass fed dairy. Try Natural by Nature Dairy products.

Yield: 4 Side ServingsAuthor: Poppies and Paperbacks

Cream of Asparagus Soup - Keto!

No flour in this one! But it is hearty and delicious irrespective of the lack of grains or a roux.

INGREDIENTS:

Cream of Asparagus Soup - Keto!

• 1 pound asparagus
• 1 yellow onion and 2 cloves garlic, diced
• 1/4 Cup heavy cream (grass fed, organic only)
• 1 Tbs. Olive oil
• 2 lemons. 1 juiced and zested. Reserve the other.
• 2 Cups chicken stock (you can make your own bone broth to add to this if you prefer)
• 4 Tbs. goat cheese (for garnish)
• Salt and Pepper to taste
• Crushed red pepper (use sparingly)

INSTRUCTIONS:

1. Remove woody part of stem from the asparagus and steam prepared asparagus.
2. Cook onion in olive oil until translucent.
3. Add both the asparagus and onion to food processor and process. (Reserve 4 asparagus stalks).
4. Add onion/asparagus to soup pot. Add the stock and heavy cream and bring to a simmer.
5. Turn off the heat and add lemon juice and seasonings.
6. Ladle soup into bowls and garnish with goat cheese, lemon zest and crushed red pepper. Serve with a slice of lemon to squeeze into soup before enjoying.

Created using The Recipes Generator

Soul Warming - One Pot Tuscany Pumpkin Fusilli - October is National Pasta Month

The star of this show!

Yield: 6 Hearty ServingsAuthor: Me!

One Pot Tuscany Pumpkin Fusilli

This recipe is a heart warming, autumn filled, aromatic, comfort food formula that is a massive crowd pleaser. Plus it's all thrown together in one pot! The star of this show is the Tuscany Pumpkin pasta sauce by Cucina Antica.

INGREDIENTS:

One Pot Tuscany Pumpkin Fusilli

• One jar Cucina Antica Tuscany Pumpkin Pasta Sauce (plus this jar filled with water)
• 2 Hot Link Sausages (I prefer the Evergood brand)
• 1 yellow onion, sliced and slices halved
• 5 Cups (roughly 10 oz.) Fusilli pasta (good substitutes are Radiatori, Rigatoni or Rotini)
• One generous bunch fresh basil leaves
• Fresh oregano and thyme for garnish

INSTRUCTIONS:

1. Add all ingredients to a sturdy large pot. Cook on medium high heat, stirring occasionally, for 15-18 minutes until the pasta is al dente.

Created using The Recipes Generator

October - It's Decorative Gourd Season Mother@#$%^&*

You can see these on the front stoop, right now. They're being decorative.

Many years ago, perhaps seven or something, I was at a book club meeting and one of the ladies loudly piped up, in a silent lul, "It's decorative gourd season mother@#$%^&*!" And she drew from her pocket one of the most magnificent pieces I have ever heard or read in my entire life. The room was silent as she began to read.  The silence lasted only mere seconds as the words tumbled from her mouth. She was, first of all, an excellent wordsmith herself and an even better expresser of said words. The 10 of us in the room were quite literally rolling on the floor, stomachs clutched in pain, as we wretched with hysteria at this freaking awesome phenomenon!

I myself at the time, never knew or had even heard of McSweeney's. But my word, it was a gift of spirit that night, that I was so vigorously introduced to the wonder of a great laugh, an interesting story or a blathering of sophisticated etymology that has now become a pretty exceptional companion.

So, for your autumn reading pleasure,  may I suggest you go and read this wonderful work of art by Colin Nissan.  It's Decorative Gourd Season, Mother@#$%^&*. Beware, the language is @#$%!

Treasures

This is Amadeus.

Amadeus is one of my all time favorite things. He inspired a new post (this one ;) and a new category on P and P. From time to time I'll do a "Treasures" post that will showcase my little ditties, specialty items and tchotchkes in my own collection. And sometimes little things that I want.

Amadeus was an Ermine in his life. Now he only looks like one. I found him here in Sacramento at one of my favorite stores. It's a charming little store called Bleu.

In the next couple of weeks I'll share several of my favorite shops - provided that you like to shop a bit. I consider myself a boutique maven. I have a friend that joins me just about every Spring to do a whirlwind Sacramento Boutique Day. That sounds like something I should actually put together as an actual event. Epiphany!

Fancy Tarragon Aioli

Yield: 1 CupAuthor: Me!

Fancy Tarragon Aioli

This is great on hard cooked eggs (pictured) and roasted artichokes or any type of crudite. My husband likes it on a roast beef sandwich with tomato, onion and Arugula.

INGREDIENTS

• 1/2 Cup olive oil mayonnaise
• 1/2 Cup sour cream
• 1 Tbs dried Tarragon
• 1 Tsp Garlic Salt
• 1 lemon, juiced and zested
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a medium sized mixing bowl, combine all ingredients well.
2. Transfer to a fancy serving bowl, cover and refrigerate until cold (about an hour).
3. Serve with par cooked carrots, asparagus and broccoli. Or, a boiled and then roasted artichoke.

Created using The Recipes Generator

Crustless Goat Cheese Vegetable Tatin

Before going in to the oven.

This one is not just a pretty face. She packs a wallop of health and tops it with a cherry of exceptional taste.

There are certain vegetables my husband does not like. Summer squash, like Zephyr, Zucchini and Crook Neck are on the "I won't eat them, so do not cook them," list. Unless I fancy them up like in this amazing and super easy crustless "tarte."

Happy St. Patricks Day and a Brand New Soda Bread

Credit: Joan Lamoreau

Yep, I've been really, really lazy. Just so you know, blogging is hard, keeping up with life and then adding said life to blog even harder and then there is the pressure. You see something cool, you want to share something cool and then you realize laundry and groceries trump something cool.

But I'm getting back to it. Who knows how often or when or what or anything. But I'll do my best to get back to chronicling cool stuff. I have a Pin Board that is even called Basic Coolness. I like cool stuff, knowing full well that my cool is not the same as somebody else's cool, but (said with a twinkle in my eye) I know who my tribe is and they know who I am.

With that said, I am going to dedicate this post to my friend Peter. He lost his mother yesterday, and the world is a lesser place without Elaine.

New Orleans Seafood Gumbo

I promised this to you guys. But I never thought it would take 3.5 months to get it up here. Maybe the anticipation will make it all that much better when you make it at home for your family?

This my own version of New Orleans Seafood Gumbo. It's warm and comforting and super tasty. Enjoy!

Ingredients:

1 yellow onion, chopped
1/2 large green bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
2 threads saffron
1 cup rice, pre-cooked
1 bag small tail off shrimp
1 bag frozen clams
1 lemon, zested
1 tbs worcestershire
1 tsp paprika
2 tsp Zatarains Cajun Seasoning
1 tsp Crystal Louisiana Hot Sauce
2 Bay leaves
Brown/Dark brown roux

Directions:

1. Sweat onions, garlic, bell pepper and garlic with the saffron
2. In a separate soup pot, make the roux: Melt 3 tbs. butter and add 3 Tbs, cook over low/medium heat until combined. Add stock to desired consistency and cook until brown but not scorched.
3. Add cooked veg to roux
4. Add Seafood and simmer on low, adding stock as necessary for the consistency that appeals to you.
5. Add lemon zest, worcestershire, cajun seasoning (it comes in a wee mesh bag - simple cut it open and measure out your seasoning), hot sauce and bay leaves
6. Lower heat and simmer adding salt and pepper to taste
7. Add rice, heat through
8. Serve garnished with bias cut green onion and crusty bread

NOLA - Partie Trois

This is the final part of our trip to New Orleans. Stay tuned because I will end this with a wicked recipe I created for Seafood Gumbo.

Day 4, Friday: We had a leisurely morning. It always takes us some time to wind down on a vacation so it was good to get a little lounging in. But we did have 9:30 reservations for brunch at Brennans. I have heard about the grandeur of this place many times and I just had to see and taste for myself.

It was magnificent. Both Bulent and I had the Eggs Benedict except I had a side of grits and he had a side of potatoes. I'm not a potato fan, but his potatoes were perfection! The hollandaise was excellent and the service, impeccable. In case you can't tell from my posts, New Orleans is an eating town!

There were charming details in this restaurant: a collection of vintage oyster plates hung from the walls in one dining room. Painted murals in another, a peacock etched on a mirror in yet another, a courtyard with a water feature that had a family of turtles living there. It was a little world all it's own. And the dubious history of the place was so evident!  The building was constructed in 1795 by Edgar Degas great grandfather and was once a private residence frequented by President Andrew Jackson.

Yep. They live at Brennans. Lucky.

Such a fancy turtle. You can see him so clearly with his cognac and cigar.

After breakfast we took a trolley ride to the garden district.

NOLA is truly unlike any other place I've been or seen. It is it's own little biome of goodness. What I mean by different is that I often hear people say that San Francisco is reminiscent of a European City (well, it isn't, it is decidedly American) but you catch my drift. New Orleans has Spanish influences and obvious French ones too. But the history is rich, eclectic and diverse.

After seeing Magazine street and the tiny shops along the promenade there our stomachs got rumbly and we hitched an Uber to Superior Seafood. 

Did I mention $.50 happy hour over there. Huz and I ate probably 50 oysters and drank champagne for 2.5 hours. It was like heaven.

We took the trolly back into town from there and headed to the hotel for a rest. Tonight was a trip to Arnaud's.

Arnaud's is the "grande dame" of original Creole dining, but we were not going for the food. We went for the scenery and a famous french 75. By scenery, I mean that many people have said it is reminiscent of The Shining. It is, sort of. It really more reminded me of American Horror Story: Freak Show.

Did you know there is a secret museum there? Well, there is. It's not really secret but not many people know about it. Chris Hammond, the gentleman bar keep told us about it and escorted us to peek at it. It was magnificent.