Wisdom from the Ages

I will have poetry in my life. And adventure. And love. Love above all. No... not the artful postures of love, not playful and poetical games of love for the amusement of an evening, but love that... over-throws life. Unbiddable, ungovernable - like a riot in the heart, and nothing to be done, come ruin or rapture.

Thursday, October 14, 2010

A Te.

A te che sei
Semplicemente sei
Sostanza dei giorni miei
A te che sei il mio grande amore
Ed il mio amore grande
A te che hai preso la mia vita
E ne hai fatto molto di più

From The Minute

Thursday, April 1, 2010

The Swagger.

I love how Milanese gentlemen move like they are the star of their own film.

Such swagger. Such intrigue.

This isn't about fashion or even style but about creating an impact on the viewer.

A visual seduction.

- from The Sartorialist

Wednesday, March 31, 2010

A Literal Snack #2: Classic French Onion Soup

I made this classic soup about a month ago and realized that it is both amazingly simple and delicious. A must for any upcoming domestic goddess.

From: Cook’s Illustrated

Serves 6


For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.


3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons

1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

For the soup:

Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.

Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:

While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve:

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Tuesday, March 30, 2010

Reasons Why I Love The Sartorialist

Reason #1: I love a gorgeous man who wears white pants with such panache.

Monday, March 29, 2010

As Though I am Dissolving

I feel myself at your mercy. You dazzled me. There is nothing in the world so bright and delicate. You have absorbed me. I have a sensation at the present moment as though I am dissolving.

My love has made me selfish. I cannot exist without you - I am forgetful of every thing but seeing you again - my Life seems to stop there - I see no further.

I have been astonished that Men could die Martyrs for religion - I have shuddered at it. I shudder no more. I could be martyr'd for my Religion. Love is my religion.

- John Keats, in a letter to Fanny

Sunday, March 28, 2010

Be Stupid.

Sorry for the long absence to all those who follow, school has taken over quite a bit, but now that it's winding down for the year, let's get back to the love!

My newest favorite ad campaign this year is Diesel's Spring/Summer 2010.

Sunday, February 7, 2010

The Only Kind That Is Romantic.

Maria Elena: Only unfulfilled love can be romantic.

(from Vicky Christina Barcelona)

Saturday, February 6, 2010

We Had It All.

Why can't we get all the people together in the world that we really like and then just stay together? I guess that wouldn't work. Someone would leave. Someone always leaves. Then we would have to say good-bye. I hate good-byes. I know what I need. I need more hellos.But then again, someday, when we both reminisce we'll say, 'There wasn't too much we missed,' and through the tears we'll smile when we recall ...we had it all for just a moment.