Archive for November 17th, 2011
– Now try saying that 10 times (fast or slow…its still a mouth full!) But it doesn’t change the fact that both real and faux furs are showing up in a wide variety from New York to Paris. What’s more, fur (long, short, faux and real) has been used to trim collars and cuffs as well as sleeves, hems, heels and handles of jackets, skirts, shoes and handbags.
The Truth in Fur Labeling Act signed by Pres. Obama is just a clue that consumers are conflicted about fur and want to be armed with information before buying. Fashion designers across the board are offering options so that shoppers can choose: ethical and affordable. Look at Chanel, Gherardini and Prada all of which have offered faux fur jackets, coats, handbags and boots.
Fur can be found in two different ways. It comes in as a real fur, which has opened up a new market, a sustainable fur trend: “Fur is a natural, renewable, and sustainable resource,” claims the Fur Council of Canada, which further states that thanks to new trapping regulations, there are now as many beavers, muskrats, raccoons, coyotes, and foxes as there were when the Europeans first arrived on the continent. Read more: Fur Fashion 2011 – Sustainable Fur Trend – Marie Claire
Or you can find faux fur, which can embellish today’s fashion without hiking up the price and entering into the question of ethics. Gherardini has artfully added a touch of fall fashion to its moonsilk creations. In the same bright colors and lightweight material which has been come a signature for the Gherardini Fashion, they have added a lush faux fur trim.
When I think about new food recipes, I always think Thanksgiving is the perfect time to share with family and friends the international experience I have had in the beautiful region of Tuscany, Italy. Living and studying abroad, I had the opportunity to learn simple and delicious dishes which I think are perfect additions to my families Thanksgiving dinner. My husband who is Italian and a great cooker has showed me several tips to keep in mind when I’m cooking Italian food. When we travel to visit my family for Thanksgiving, we bring always a new Italian dish for them to try.
Traditionally speaking, American’s top dishes of Thanksgiving is been always the same, roasted turkey filled with stuffing/dressing and side dishes such as cornbread, mashed potatoes, ham, cranberry sauce, gravy, yams (sweet potatoes). Adding amazing delicious plates to the table make this celebration even more especial.
My first idea was to keep in my new Italian culture and Italians love to have an antipasto (appetizer) before the main course – I thought I would try one (or two or three or …. ) with my family. For Thanksgiving dinner, we will love to prepare two of our favorite antipasto (appetizers) polpette di melanzane (literally this means little balls of fried eggplant) and bruschetta with pomodoro e pepperoni.
I have used my husband and I’s recipe but the photos have been borrowed, to give you a better feel.
POLPETTE DI MELANZANE (4 people)
half cup of flour
half of cup of cornbread
salt, black pepper,
Peel the eggplants and cut them into small pieces.
Place it in a big bowl with hot water. Let them boil until they are a little tender.
Remove them from the water and let them cool for a few minutes.
Mash them with a folk or use a mixer until rich the puree.
Add the rest of the ingredients eggs, flour, cornbread, cheese, parsley, salt, garlic and black pepper and mix well. Make small ball about the size of a nut. Fry them in a large pan until browned. Put them over a piece of napkins to drip the oil. Ready to serve warm!
BRUSCHETTA WITH POMODORO AND PEPERONI
1/2 medium each red, yellow and green pepper
2 small tomatoes, the riper the better … but not too ripe
extra virgin oil olive
salt and pepper
This is best done a little bit ahead of time so that the flavors can mix and mingle together. Cut the tomato and the peppers into small cubes – I think the smaller the better! Then place in a bowl with garlic, some fresh pressed extra virgin olive oil, salt and pepper to taste. Some people add fresh basil or oregano – either one goes perfectly with this dish. Personally, I like to toast the bread so that it soaks up all yummy juices from the tomatoes, olive oil and spices! If you really love garlic (and I do!) you can take a clove of garlic, you don’t even need to peel it, and rub it on the toasted bread – it will increase the garlic flavor.
What’s your family’s favorite antipasto for Thanksgiving?