What's on the Grill Tonight

Yes, we're grilling chicken again. This time with a great marinade that's a snap to make and has an added benefit - all the ingredients are staples. We cooked the chicken specifically to use in salads, but often we'll eat it as is the night we grill and use the leftovers for salads. You can see our strategy - grill enough of whatever it is for two meals. Most grilled meats, veggies, and fruits are good leftover candidates. (Think grilled pineapple and shrimp on a salad or sweet potatoes grilled in the skin mashed the next day - minus the skin - the possibilities are endless and the second meal comes together quickly.)

So this is how our salads turned out. Mixed greens topped with chicken, broccoli, chopped dried dates, toasted almond slivers (350 for 3-5 minutes), celery, strawberries, tomatoes and carrots. Absolutely delish! Here's the marinade recipe if you want to try this at home; it's enough to marinate 5 or 6 chicken breasts.

Sherry-Soy Sauce Marinade

1 cup soy sauce (regular or low sodium or a mixture)
1/2 cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, minced or smashed

Whisk all together. Marinate chicken for up to 4 hours. Remove from marinade and shake off garlic bits as needed. Grill as usual - let rest for 5 minutes before slicing/serving (you may let it cool a bit more if using in a salad).

Hope your weekend brings fun things!

What's Cheery in the Garden This Friday?

Geraniums!

As geraniums go, this one is nothing special - only two blooms where many are loaded with blooms in late summer. But, if you knew what it looked like a few weeks ago after the neighborhood deer gang denuded it, you'd be ready to give it a blue ribbon.

It was full of blooms, a real pop of color when most of the garden was looking a little tired from the August heat. Then one morning I noticed there were no blooms and on closer inspection there were no leaves either. It was like something from the Adams Family greenhouse. Of course, geraniums are on the 'deer won't eat' list, but these deer are not picky at all . . . so after religiously applying anti-deer spray the sad little geranium has made a comeback. There should be at least four weeks before the first frost so I'll baby it and perhaps it can almost recover to its pre-deer glory. (Did you know the tannic acid in tea leaves is beneficial for geraniums? I try to put a handful of tea leaves on my geraniums each week - if you use tea bags, just let them dry then tear them open and sprinkle around the base.)

I hope there's something cheery in your garden today and that the holiday weekend brings something fun - maybe a relaxing meal outside, a football game, a cookout (not a barbecue, please - in the South barbecue is a noun!), or a chance to check some early fall garden tasks off your list. Whatever it is - enjoy!

Day Five: Five Books Every House Needs

The final book in our series of five is Dirr's Hardy Trees and Shrubs: An Illustrated Encyclopedia by Michael A. Dirr. This book is for gardeners what Dr. Spock was for parents in the 1960s. While primarily for cooler climates (through Zone 6), there is a companion - Dirr's Trees and Shrubs for Warm Climates: An Illustrated Encycopedia that covers Zones 7-11. I purchased my copy of the colder 'hardy trees' book before the warmer climate version was available. I'm in Zone 7 and haven't felt a need to purchase the later, warmer climates book. If you're purchasing your Dirr's now, however, you can choose the one that best fits your location.

To me, the great thing about these two books is not the first section with all the tree/shrub descriptions and photos, rather it is: "Part II, Selecting Plants for Specific Characteristics or Purposes". Dirr has organized the characteristics in useful ways which give the garden designer much-needed information. Are you looking for a tree with fall color or interesting bark? Are you tired of the same old trees that everyone grows? (Check out the list of 'underutilized' trees.) Is your garden boring in February? Need an evergreen that can tolerate salt? Looking for a vine with a strong fragrance? The answers to all your questions are in this section.

Obviously this book recommendation carries a caveat - it may not be needed in every house. It's a gardening book and if you live in a flat in the city with no patio or rooftop garden, you may survive happily without this - you could, however, substitute a great indoor plant reference. But, you might be find the perfect container shrub for that sunny spot in the bedroom or a tree that will stay small enough for your patio. In other words, don't rule it out without at least flipping through it in the book store.

This concludes our Five Books Every House Needs series. I've enjoyed sharing some of my favorites and would love to hear which books you find invaluable.

Tomorrow we'll be grilling so stop by for a great marinade made with sherry and soy sauce. Right now I think I should check the sherry to make sure it's still good . . . Cheers!

Day Four: Five Books Every House Needs

Book Four is a magnificent coffee table book - Farrow & Ball: The Art of Color by Brian Coleman and photographer Edward Addeo.

If you're familiar with Farrow & Ball, the famous English paint and wallpaper firm, you will not be surpirsed at the fabulous rooms featured in this book. Their rich, unique palette is shown in rooms across North America - from cottages to mansions, traditional to modern. What makes this more than the typical flip-through-once coffee table book is that every page is an inspiration - you'll find some color scheme, technique, piece of furniture or art, clever design element, etc. that you will remember and perhaps use in your own home. I think we all need this type of book - one lets us see possibilities for our own world, one that makes us smile on a day when we need a smile, one that we love simply because it's beautiful. This book does all that and much more. One peek inside and I think you'll want to add it to your decorating library. A word of warning: you may be tempted to begin new paint projects straight away - my husband is partial to F&B's Lime White (as shown on several pages) and has dreams for the dining room.

Here is a glimpse inside the book:

And, if you can't get your hands on a copy in the near future, check out Farrow & Ball's website for some immediate inspiration. I especially love this garden chair:

We'll finish our book series tomorrow, just in time for Labor Day!

Day Three: Five Books Every House Needs

My third book recommendation is Emily Post's Etiquette which needs no introduction. If I were to introduce it, however, I would say, "Friendly Reader, I would like to introduce Emily Post's Etiquette." (See what useful information is contained in this book? Also, notice I did not use the phrase 'introduce you to . . .' - you English majors will understand.)

In the early 20th century there were myriad etiquette books. In the mid-1920s, Emily Post's first etiquette book became a best seller and it has guided readers through all aspects of personal and private life ever since. (As a side note, the 1922 edition is online at Bartleby's.) During the turbulent 1960s and 70s, interest in etiquette dropped and only a handful of etiquette books remained in print. Emily Post's Etiquette, however, is now in its 17th edition. I think this is due to the non-regulatory approach to etiquette that underlies the whole book - etiquette is not strictly about rules, it's about common sense guidelines and common courtesy.

When you need a quick answer to a tricky etiquette question this is the book for you. Wondering how much to tip the movers or whether you should tip your wedding consultant? Not sure if it's rude to e-mail condolences? Should you continue to wear your wedding rings after a divorce? Should you remove your hat when the national anthem is played? And so on . . .

The final reason to add this to your reference shelf - it has thumb indexing!

Stay tuned to book three tomorrow. I'll even give you a hint - it has lots of beautiful photographs.

Day Two: Five Books Every House Needs

The big yellow Gourmet Cookbook is my second book choice. It's the best of 60 years of Gourmet magazine, as edited by Ruth Reichl. After years of devouring the magazine, I've become disenchanted with Gourmet in the past few years. To me, it seems dark and broody - not broody in the British biological-clock sense, but broody in the Edgar Allen Poe sense. The cookbook, however, is a masterpiece. Stumped for menus for the week? Flip through the pages of this big (1,000+ pages) book and you're sure to find something that's appealing.



It's filled with old classics like Chicken Kiev and new choices like Thai Sticky Rice with Toasted Coconut and Fried Shallots, plus cook's notes, tips and techniques, and interesting background details (for instance, did you know Tripe is bleached to make it more appealing?). You could cook for a lifetime with only this cookbook.

In my copy, one of the bookmarks is always in the salads section, vinaigrette pages. Here's one of our staples from page 171:

Lime Molasses Vinaigrette (great on mixed greens or chicken and/or rice)

2 tablespoons fresh lime juice
4 teaspoons molasses
1/4 teaspoon Tabasco (we use Texas Pete instead)
1/2 teaspoon salt
3 tablespoons olive oil
1 scallion, finely chopped
1/4 teaspoon ground cumin
Pinch of ground allspice

Whisk together lime juice, molasses, Tabasco, and salt in a bowl. Combine oil, scallion, cumin, and allspice in a small skillet and heat over moderate heat, stirring until sizzling. Add to lime mixture in a slow stream, whisking until well blended. Serve warm or at room temperature.

Yes, this dressing is a little more work than just whisking a basic vinaigrette, but it's worth it. And you'll likely have enough for a second meal. While we're on the topic of salad dressings, one of the most-used items in my kitchen is also in the photo - my Chef 'n Salad Dressing Emulsifier. It's less than $15 at Williams-Sonoma and is great for measuring, mixing, storing, and serving. Whenever you whisk up dressing, there's almost always extra (especially if you're cooking for one or two). This is the perfect way to store the leftover dressing and you can simply hold the jar until a warm tap for a minute to bring the refrigerated dressing to serving temperature, then use the built-in whisker to give it a quick blend.

That's it for Book Two - stay tuned for Book Three tomorrow. In the meantime, happy cooking!

Day One: Five Books Every House Needs

I am a self-confessed bibliophile; therefore, my list of books everyone should read, or own, is possibly longer than necessary. But there are a few books that I think everyone will be happy to spend a few hours, or perhaps years, reading. You can think of my list of five as sort of a 'minimal sufficiency' (if you're a statistician, apologies in advance for mis-using the term). If you have these books in your home library, you'll always be able to find an answer or inspiration.


Book One - Home Comforts: The Art & Science of Keeping House by Cheryl Mendelson


What a wonderful book! Mendelson sets the tone in the preface:

"When you keep house, you use your head, your heart, and your hands together to create a home - the place where you live the most important part of your private life. Housekeeping is an art . . . It is also a science . . ."


Mendelson is an attorney and professor who grew up on a farm in Pennsylvania. She writes in an entertaining style and obviously loves her subject. The book combines insights, history, and step-by-step instructions for all aspects of housekeeping - it's a great read and reference for both novices and experts. It will become your go-to book when you have a pesky carpet stain or buy a new piano or wonder what laws apply to you at home. But, it's more than just a reference; it shows how every member of your household will benefit by certain routines (like sharing meals), why a few minutes tidying up before you go to work will greatly increase your sense of well-being when you come home, why your grandmothers may have been right to air the beds outside, and much more.


I've had my copy for almost 10 years and in addition to reading it cover-to-cover (it's that good, but then I also like to read cookbooks . . .) it's an invaluable reference and it makes an outstanding house warming or shower gift. One of the many things that caught my attention when I first read Home Comforts was Mendelson's discussions about dish towels. At the time I was a frequent business traveler and started buying lots of dish towels to bring home. As our 19th-century kitchen does not have a dish washer (we opted for storage instead!) we use lots of dish towels so I don't feel like it's a total splurge to add yet another to my stash.

If you've made it this far in my long post, I owe it to you not to drone on and on about the joys of dish towels, but honestly they are fun. Cotton and linen are the best - they absorb the most and don't leave lint and there are so many designs - for a while I was focusing on teapots, maps, and calendars. See the Spaghetti one in the bottom corner? A friend brought it to me from Italy recently and it's really nice for two reasons (besides the fact that someone took the trouble to buy it and bring it back): 1) it was purchased from the embroiderer and, 2) the design is on one side rather than the middle - so you don't have to fold it in thirds. The needlework is really amazing, here's a peep at the back:

So that's the story of the first book recommendation, plus some of the reasons that I am hooked on dish towels. If you want to add to your stash of towels, online auctions and tag sales are a great source. Look for vintage Ulster Linens that still have the tags on, or embroidered towels with your initials, or touristy ones from places you've visited . . . well, you get the idea!

Check back tomorrow for Book Two.

Tea and Chocolate

Do you ever worry about things that will probably never happen? Like how to escape if you're chased by a pack of wild dogs? Or how to cut the seat belt with that little tool you keep in the glove compartment if your car starts to sink during a flash flood? Or if your butler can only bring you one thing on a silver salver, should you pick tea or chocolate? These are the things that keep us awake at night, but no need to fret over the last scenario. You can simply choose a tea-flavored chocolate like this Dark Chocolate with Earl Grey.


I'm not a fan of chocolate flavored teas, but foods made with chocolate are another story. This Belgian bar is a dreamy combination of Chocolate Noir and Earl Grey tea. Even if Earl Grey is on the bottom of your favorite tea list, you will love this chocolate. There are lots of chocolates flavored with tea - so check out the chocolate selection at your local gourmet shop or grocery store (or even Target) and give them a try. Then you can check one thing off your worry list.

Searching for a Pith Helmet

September is almost here - I can prove it because we are being bombarded with hickory nuts! It's dangerous to step outside our back door as they are falling onto the deck constantly - hence the need for a pith helmet. Maybe I'll get this one that's on sale at The J. Peterman Company.
J. Peterman says their helmet can protect you while birding or gardening - I think they should add stepping innocently out the back door. Despite their small size, hickory nuts are dangerous. Every afternoon I sweep off the day's nuts and while I'm sweeping, more are falling around me and sometimes, on me, and they're really, really hard. Not too hard for the squirrels (of course!) who manage to chew off small bits and drop those all over the deck, too. See the debris from today? Plus, over the weekend I wanted to quickly open the door to yell at some deer and a hickory nut wedged itself under the door so it wouldn't open or close. The deer ran away while I tugged and tugged on the door. On the bright side though - that particular hickory nut prevented me from yelling at the deer (again!) like a fish wife. It's so sad to realize you become Wile E. Coyote whenever you see the local deer grazing through your garden and yard - if I had the Acme Catalog rather than J. Peterman's, I would not be able to type this now because I'd either be anvil-shaped or totally blown up . . .

But wait . . . a plan is hatching. We could move the hickory tree so the nuts are above the tomatoes, beans, and cucumbers - then when the deer sneak in for dinner they'll be bombarded! Hmmm, I'll have to think about this. Meanwhile, don't walk under ladders or hickory trees.

What's Tasty 'Round Here? Sweet Potato Fries

Why are sweet potatoes, and especially sweet potato fries, so popular now? Because they're packed with nutrients? Because here in North Carolina they're the State Vegetable? Because they're almost foolproof for busy cooks? No, the reason is probably because they're delicious.

And here's an easy way to serve them at home. This baked version will not have the crunch of deep-fried fries, but it's really yummy and healthy, too. If you've tried baking sweet potatoes cut into the normal french fry shape, you know they're a bit tricky to flip - and if you don't flip they only brown on one side. Here's a better shape - cut the potato into rounds (about 1/2" thick). Toss them with a little olive oil, salt, pepper and some spices - last night I used cumin and cayenne pepper but fresh rosemary is also great. (It really only takes a small amount of oil - they don't have to be totally coated, in fact, they're better if not completed coated.)

Bake for 15-20 minutes at 425 - turning once as they brown. As is true with all baked items, the more you spread them out the crunchier/browner they will be. I usually bake them on a cookie sheet (i.e., flat, rimless). Enjoy!

Do You Zig-Zag When You Eat?

If you're American, the answer is likely 'yes'. Zig-zag refers to the American style of dining - when you shift the fork to your left hand while cutting with the knife in the right hand. Of course, then you place the knife back on the plate and shift the fork back to the right hand. This is the correct way in the US. The other often-seen method is called Continental, as in the Continent (Europe). There are slight differences in Continental dining in various countries, but, these nuances aside, the basic way is to hold the fork in the left hand and the knife in the right. And when I say 'hold', I mean through the whole meal - none of the American-style hands in the lap between bites.

I'm often asked which way is correct and the answer is either way. Today I want to talk just a bit about the American/Zig-Zag style, as that's how most of us eat. What do we need to know when using this style? Based on the dining questions I'm asked most often, here are some guidelines:

• Don't butter a whole piece of bread and bite it. Break one bite at a time and butter it - put the butter knife down and eat it. Repeat. I think biscuits are the exception, especially when they're hot. However, you are not likely to encounter biscuits in a formal dining situation.


• Put your knife down when not cutting - it's not a pointer or (gasp!) a fork. Place it across the top of your plate when not in use - if you never use it, leave it on the table.


• Once a piece of flatware is used, do not put it on the table. (Remember this when dining at someone's home - the person who launders the tablecloth will thank you. If dining in a casual restaurant you may have to break this rule - don't you hate it when the wait person says, "keep your fork"?)


• It's correct to drink from a soup bowl. However, if you're on an interview and you think the recruiter doesn't know this rule - stick to the spoon!


• If you need to leave the table simply say "please excuse me" and put your napkin in your chair. In many nice restaurants, the wait staff will refold your napkin and place it on the back of your chair. (People often ask what they should do if there is a big blob of food in their napkin - in this case you have a bigger problem . . . watch for future posts about inedible items.)


• Do not talk while eating (your Mother was right!). Try eating in front of a mirror and you'll see how unappealing this is. As a side note: 'talking with your mouth full' is often at the top of the list of reasons not to have a second date/turn-offs on first dates on dating surveys.


• It's okay to put your elbows on the table between courses (your Mother was wrong!?) While actively eating, however, it's still not a good idea.


• Cut one bite of meat at a time. Only toddlers whose mommies are cutting their food should have a plateful of bite-sized meat.

Stay tuned for more dining etiquette discussions.

To close, now that our kitchen garden is totally surrounded by plastic poultry mesh (formerly not plastic and known as chicken wire), the peppers are taking off, last night we had them on pizza and in salads - yum! They taste great, but are all slightly wonky - perhaps from the early summer deer trauma? Hope your garden is thriving . . .

Starting the Week with Fresh Figs

A neighbor just shared some fresh figs and I'm so excited. They need a day to ripen so for tonight I'll just consider how to eat them. Of course, just plain is always good, but I think I'll try a recipe I saw a few months ago that pairs sliced figs with gingered marscapone - does that sound yummy or what? I'll report back on the exact yumminess factor.

And tomorrow we'll be chatting about dining etiquette - the topic people ask about most . . .

Try These Wicked Pickles

If you like pickles and you like spicy food - these are for you! They're called Wickles and they are crunchy, garlicky, hot and sweet. Here in North Carolina, they're sold at most grocery stores - independents and chains.

Several years ago while on vacation, we bought some similar pickles from a small, local pickle & preserve shop - they were called 'Fire and Ice' and had jalapenos and pineapple added to the cucumber slices. They were so delish, but it wasn't practical to ship them from the pickle shop every time we wanted a jar so the search began for a readily available spicy & sweet pickle. You know the rest - Wickles are now a staple at our house. They're great alone (of course) and fabulous in potato salad, sandwiches, and on burgers.

If you're talented enough to make your own, look for a great Fire and Ice-type recipe. You'll never go back to Bread & Butter again. Otherwise, look for Wickles and spice up those boring sandwiches. As for me, I'm off to watch the pickle episode of 'The Andy Griffith Show' . . . isn't that your favorite?

Vintage Handbags! The Caro-Nan Baskets

Are you familiar with Caro-Nan bags? These handpainted basket bags were made in the 1960s and 70s and sold in dress shops throughout the South (and maybe beyond?). My mother had a few Caro-Nans in the mid-70s and I had totally forgotten about them until I stumbled upon one on eBay. It brought back so many memories - they way things from your childhood can when you see or hear them for the first time in several decades. But, the bags aren't just nostalgic - they are also cute and practical. You can guess where this is headed - I found myself bidding on one, then another one, on eBay.

The Caro-Nan signature bag has buildings painted around the bottom - these are labeled with the names of real places in the towns where they were sold. My large bag was sold at a shop called 'Lady Jane' in Savannah, hence the Savannah landmarks: The Herb House, Colonial Dames House, Independence Presbyterian Church, etc.). It also features one of the cornerstones of 1970s crafting - decoupage. (Remember Mod Podge?) Many of the Caro-Nan bags also had a penny, from the current year, decoupaged on the top. I'm keeping an eye on eBay for one that has a penny from my birth year.

The bags have gingham linings and are very sturdy and roomy and are signed on the inside lid. There are bags featuring lots of different cities and towns, plus many other charming motifs (turtles, golf, tennis, flowers) - I'm sure there's one that's perfect for you! (And, in these lean times, these bags can be a great deal - much cheaper now than when they were new! Watch eBay for a few weeks and you'll see several in great shape for less than $30 - if you're not worried about the condition you may find one for under $10.)

I've used the 'Savannah' bag the whole summer and am using the 'Turtle' bag to store stationery in my office. I'd love to find out more about Caro-Nan, but there is very little information online. Was she a mom who painted purses as a sideline? Did she visit all the cities represented on her bags, maybe for signings? Did she start out to paint a bag for herself and end up with a successful business? We may never know, but we can enjoy her work.

If you're hooked on other vintage bags, I'd love to hear about them!

Stock Up on Limes & Charcoal

That's right - limes and charcoal, plus chicken, tortillas, and black beans equals one yummy meal! (Actually two, maybe three, yummy meals.) Here's what we grilled this week:

I don't know which side of the Gas vs. Charcoal debate you're on, but as the picture shows, I'm a charcoal girl. (Use a chimney starter and you'll have hot coals in 20 minutes, every time - no smelly lighter fluid or weird, coated charcoal needed!) If you're a fan of Hank Hill's 'Lady Propane', just use your gas grill . . .

Here's our favorite Tex-Mex Chicken Marinade:

1/2 cup lime juice
1/3 cup EVOO
4 cloves garlic, crushed
1 teaspoon chili powder
1 tablespoon HOT paprika
2 teaspoons Kosher salt

Mix all in a (as they say on tv) zip-top bag. Marinate boneless, skinless chicken pieces for 1 hour or overnight (if using the large, pre-packaged breasts, cut into two or three smaller pieces for more marinated flavor and faster grilling). Grill on medium heat 10-15 minutes total. Let rest for 5 minutes before slicing/serving. Use this time to grill your tortillas:

We made a tostada-ish dish with the grilled tortillas, fresh salsa, black beans, and sour cream. Served with grilled corn on the cob - it was a truly fabulous meal. The following night, we tossed the leftover, cold chicken onto salads (dressed with lime juice, EVOO, honey, dash of cumin, and salt/pepper) with a side of black bean quesadillas. As our remaining tomatoes have rotted on the vine, we did not have fresh salsa. Here's a trick though, to make bottled salsa taste almost like fresh - just add some chopped cilantro (it's what lots of Mexican restaurants do).

This post is getting a bit long, but I have to include our favorite refried bean recipe - it's so good (and healthy!) that we never eat refried beans in restaurants now. Try it once and you'll be hooked:

Queen Street Refried Black Beans

In a medium saucepan, saute these on med-high for 30 seconds:

1 teaspoon EVOO (not a typo, only a teaspoon)
4 cloves minced garlic
1/2 teaspoon cumin

Add to garlic mixture:

2 (16 oz.) cans black beans, drained & rinsed
14 oz. chicken broth or stock

Bring to a boil, mash some of the beans with fork or potato masher. Reduce heat to low simmer and cook until thickened - stir and/or mash occasionally. It will take 20-30 minutes to cook to typicaly refried consistency. Beans will thicken a bit more as they cool. Once beans are in serving dish, squeeze lime juice over and stir.

Whew! Now you know what's for dinner here when we crave fresh, spicy Tex-Mex. Hope you'll fire up those grills this weekend and give it a try.

Leah's Grill Notes: If in doubt, use a meat thermometer to check grilled meats. Always oil the grill before using - put the grate over the heated coals for a few minutes, give it a quick swipe with your cleaning brush, then wipe with a vegetable oil-soaked paper towel (obviously, use tongs to hold the towel). When you're finished cooking, use your grill brush to give it a quick clean - you'll never have to do a heavy-duty cleaning if you do these steps. Also, don't forget to close the top & bottom vents to cool off the grill much faster and, more importantly, save the remaining charcoal. Finally, if using hardwood charcoal, remember it burns much faster and hotter!

Dust Off Those Mirrors, People!

While having lunch recently with some friends, we noticed an older lady leaving the table next to us wearing a blouse with cut-outs. You know, cut-outs - areas where the fabric has been cut out. In this case, the holes were crescent moon shapes about 5 inches across covered with a flesh-covered net - exactly like they use in dance costumes. It was really disconcerting, especially the cut-outs in the breast area. I think she did not notice when she purchased the top - it was one of those busy prints with lots of colors/shapes/things going on. She didn't seem the type of 80 year old to wear a garment full of holes, or would-be holes.

This led us to a conversation about the Things People Wear and whether said people own a full-length mirror. This is not to say I have never made a fashion faux pas, or that my lunch companions are regulars on the local best dressed list. However, as hot weather seems to have a direct correlation with wardrobe mishaps - here are a few summer clothing facts that will let us all end the season on a high note.

• A straight skirt will rise several inches when you sit down - plan accordingly


• Sleeveless garments are not the smart choice if you have UADD*


• 'Whale Tails' may be more trendy than VPL, but they're not more appealing


• Unless you're incredibly fit, exposing your midriff is not a good idea (if you're not sure if you're lean enough for that outfit, chances are you're not and what's less sexy than a muffin top?)


• The whole foot should fit on/in the sandal - nothing overhanging, please


• Sandals/flip-flops draw attention to your feet, so don't forget the heel cream, nail polish, etc.

So, that's it really, just a few thoughts on summer fashions and a look at one famous summer outfit from The Seven Year Itch. Hope you enjoy the rest of your summer, while showing off your perfect pedicure in your well-fitting sandals, of course!

*Under Arm Dingle Dangle - enough said!

Enjoying Fresh Summer Fruit? You Need These!

Take a peek at these fruit knives . . . Mother of Pearl handles, Sterling Silver Ferrules (the little bands between the handles & blades), and rather worn plated blades.

No wonder Edwardians included a fruit course with most meals. Who could pass up a chance to use a fruit set like this one? Originally these knives had matching forks and probably serving pieces as well. This early 20th century set caught my eye, but is one of those charming vintage items that's just not practical due to the poor condition of the blades. On the bright side, though, they're beautiful and sometimes that's enough!

Must run - I'm off to eat an orange the gauche, 21st century way - with my hands . . .

Too Much Cheerwine During 'Julie & Julia'?

No, this isn't a review of 'Julie & Julia' - although I highly recommend it. Enough has been written about it without me adding my opinion here. It's also not a review of Cheerwine - that classic North Carolina soft drink - although I also highly recommend it, and I don't even like soda. No, this is about something more fundamental - the need to "go" during a movie. I know, not exactly the most polite topic, but a universal one. Who hasn't washed down handfuls of popcorn with overpriced soda during the painfully long previews? The result is inevitable - you want to go, but don't want to miss a key moment in the film.

Your worries are over - now there's a website that tells you the best time to leave the theater. It even tells you how long you have before the next big kiss, car chase, etc. Check it out: http://www.runpee.com/, print it out, e-mail a reminder, or read what happens while you're taking care of things.

As for 'Julie & Julia', 42 minutes into the movie is your potty break - just after the lobster scene!

To close, in case you were worried, the NY Times reports that no lobsters were harmed during the filming of the movie - that's cool mist you see rising from the lobster pot & American Humane Assoc. reps monitored the filming.

Summer's Coming to an End . . .

Even though it's officially still summer, there is a bit of fall in the air. Just a tiny hint of the changing season - I love autumn and by mid-July I'm ready for summer to end. I can't wait for the cool, crisp, sunny fall days. Whether fall for you means football, leaf peeping, or a return to school schedules, here's how the local farmers are getting ready.





Plus ça change, plus c'est la même chose

Monet's 1890 'Stacks of Wheat, End of Summer' from the Chicago Institute of Art

5 Etiquette Questions That Can Be Answered 'Yes'*

1. Is it rude to ask a friend how much she paid for something?
   


2. When dining in a restaurant, is it rude to make or take a phone call at the table?
   


3. Is it rude to end a relationship with a text message?
   


4. Should you excuse yourself from the dinner table to blow your nose?
   


5. Is it okay to tip your soup plate (or soup bowl) to access the last bit of soup?

*There are exceptions to all rules and in a few isolated cases these questions may be answered with a 'No' or 'Maybe'. Generally, these exceptions involve emergencies, crazy people, close friends/relatives, or all of the above.