Closet/Wardrobe Reorg, Part One

One of my current projects is tackling my closet/wardrobe.

As another season approaches, I feel the need to go through and edit what I am wearing, which has me packing up multiple bags of clothing and sending them to Goodwill.

My long-term goal is still the same: to have a closet that is both functional and visually-appealing and to wear only what I love.

What I have noticed is how inefficiently I use my space. Much of my drawer space is devoted to casual wear that could easily be stored in bins to free up storage space for work wear and other everyday pieces.

I also use my closet shelf to store sweaters and sweatshirts, which is fine. Except that everything inevitably gets jumbled together. And because I'm short--if I grab a sweatshirt, three more will fall on the floor. Or, if I'm lucky, on my head. And, yes, I'm that lucky. :)

I find I am more effective tackling major projects bit by bit, so I decided to attack the closet shelf problem first.

I found these lovely containers from Target and decided that three would just about serve my purposes for now.

I divided up my top-shelf wardrobe into three parts: sweaters, sweatshirts, and sweats/painting clothes.

I labeled the baskets using pages from the Tiffany catalog. :) Just because it would make happy,

Enjoy!!

FITD love!!

xo,

B

(images courtesy of Framed In The Doorway)

FITD Folio: Eye of the Storm

One of the best things about my blog is that I get to promote and share what is important to me.

So, today, I'd like to share with you a person who exemplifies the essence of being Framed In The Doorway: she is intelligent, erudite, and as lovely on the outside as well as the inside.

I am lucky enough to call her a dear friend. She shares my love of vintage fashion and knows the importance of wearing a good hat.

It is with great pleasure that I introduce local author, Aimee Kuzenski, author of Eye of the Storm (formerly Prisoner of War). 

Aimee is truly an inspiration to me.

Planning my outfit for the LAUNCH!!

FITD love!!

xo,

B

From The Garden: Summer Food Style

One of things I really appreciate about living in Minnesota (besides the summer) is truly appreciating produce in all four seasons. Fall and winter are the best times for squash and root vegetables. Spring and summer are home to lush-colored fruits and lively greens.

This year, my Beloved and I decided to plant herbs from seed in our garden, which can be kind of hit or miss. Although some things did not take (I'm looking at you Spinach and Chives.), for the most part, we have been rewarded with a bumper crop of fresh herbs, lettuce, peppers, and tomatoes.

Which begs the question: what to do with all of this bounty?

A few recipes came to mind that I tried and thought I would share

Chimichurri Sauce

In my world, cilantro is not an herb, but a way of life. There is not much that cilantro can't fix. We have an abundance of it this year, and after trying this recipe visiting my BFF, I decided to give this it a try.

• ½ cup fresh cilantro leaves, roughly chopped
• ½ cup fresh parsley leaves, roughly chopped
• 1 tbsp. finely chopped onion (I used slightly more, but I like onion)
• Juice of ½ a lemon
• 2 tsp white wine vinegar
• 1 clove garlic, minced or pressed through a garlic press
• Pinch of red pepper flakes (again, I used slightly more b/c I like the heat)
• 1/3 cup olive oil
• Salt and pepper

Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 tsp salt and ¼ tsp pepper in the bowl of a food processor (or blender) and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth about 4 seconds. Transfer to a small bowl and refrigerate until ready to use.

Awesome on steak and potatoes!

Caprese Salad

An old summer stand-by that never gets old. Our basil is sprouting like mad, and I decided to cut up one of our tomatoes and add fresh basil, mozzarella, olive oil, vinegar, and salt/ pepper.

Grilled Peaches With Blue Cheese, Prosciutto, and Basil 

Growing up, fresh fruit was not a staple in my house. Not because we didn't have access to it, but we really didn't eat it. I had only about three foods that I cared for, so much of my fruit was out of a can--let's have a collective amen for the Del Monte Canned Peaches in Light Sauce.

Over the weekend, I ran to grocery store to pick up supplies for dinner when I was assaulted by the smell of fresh peaches, and I knew I had to have them.

Ingredients

• 3 peaches, ripe (test for softness)
• Red pepper flakes
• Olive oil
• Blue cheese
• Basil
• Honey (optional)
• Prosciutto

Directions

I tried this recipe with both red and white peaches. The white peaches were less sweet, so I would suggest using honey. (We had some from a childhood friend who keeps bees.)

1. Slice peaches and brush with olive oil. 
2. Sprinkle with red pepper and drizzle with honey (if desired). 
3. Grill about two minutes on each side. (We have a charcoal grill and use a vegetable pan.) 
4. Line prosciutto with basil and blue cheese. 
5. Place peaches and roll up and serve.

A lovely recipe--a combination of both savory and sweet--that can be tailored to suit your taste. 

FITD love!!

xo,

B
 

FITD: Grandma Kelley's Fried Chicken

One of thing I've learned about talking about my grandmother's fried chicken recipe is that the response is visceral. Everyone has an opinion on which variation is the best: to soak in buttermilk or not? Oil versus Crisco? Deep fry or pan fry?

My response: your chicken, your way. :)

I don't know how old I was when I first learned how to make my grandma's chicken. Maybe seven?

As a kid, I used to love Kentucky Fried Chicken. Back when there was the Colonel and back before it was abbreviated.

And when my grandmother started the makings of fried chicken, I would screech at the top of my lungs, "TUCKIED chicken!!!"

Up until my grandmother died, she would always ask if I wanted Tuckied Chicken. :)

My job as assistant-tuckied chicken maker was clear: prep cook.

 My job was to coat the chicken pieces in the egg and flour mixture while Grandma heated the oil on the stove. During this time, we would talk and talk. And talk. About life. About family. And about The War. We talked a lot about The War.

Over the years, we made many batches of chicken together. And we talked a lot.

I know a few people have been asking for Grandma Kelley's Fried Chicken recipe, so here goes:

(no exact measurements--suit to taste)

Ingredients

1 whole fryer cut up

3 eggs

2 cups flour

s/p

1 cup oil

(Cayenne pepper if you want to cajun it up)

Directions

1. Heat oil in pan on medium in fry pan or cast iron skillet.

2. Beat eggs into small bowl.

3. Mix flour and seasonings into separate bowl.

4. Coat pieces in egg and dredge in lour mixture in fully-covered.

Cooking Directions

1. Let oil come to a low boil.

2. Place chicken breasts first--breast side down,

3. Keep turning until evenly browned and cooked all the way through. (About 10 minutes each side, depending on size.)

4. Transfer onto paper-towel covered plate to drain.

5. Add thighs and legs. These will take less time.

Use a meat thermometer if need be. 

Transfer all pieces to covered plates to drain.

(image courtesy of Framed In The Doorway)

xoxo

FITD love,

B

Vanity Restyle

I decided to tackle a bit of spring cleaning today, which also involved another restyle of my vanity.

This is just a snapshot of all of my favorite things together.

(You can still see a glimpse of my Chanel fragrances coupled with my great-grandmother's mirror.)

FITD love!

xoxo,

Bran

Art Student Saturday

As my birthday approaches (Monday!), I thought it would be fun to share how I am spending my birthday Saturday,

One thing I have always loved about my birthday. My celebration requires nothing big or small: it just requires meaning.

Tonight, my Beloved is making lobster on the grill--and sweet corn (heaven on earth if there is such a place!). :)

Today, however, I spent doing something that is meaningful to me: sitting outside and painting and drawing.

Yesterday, I went to Michael's to pick up some canvases for my acrylic work, and on a whim, picked up a book of watercolor paper.

Last night, I decided to call upon a good friend of mine in Texas who is a talented artist and accomplished in watercolor. I decided to ask her opinion about how to actually to DO watercolor.

(For those of you artists, this exchange is actually pretty funny.)

ME: Hey Donna! I have a question. I just bought a book of watercolor paper. I thought it would be fun to start something new. But I have to ask, "What 's my watercolor vs. acrylic ratio?

Donna: Well, watercolor doesn't exactly work like that.

And she very patiently runs me through a crash course in Watercolor 101.

(Poor Donna. I think she must die a little on the inside when I ask her certain questions. Like when I asked her if it was okay to run my paintbrushes through the dishwasher in a mesh lingerie bag. Her response: an emphatic: NO!!)

This morning, I took my paints and watercolor book outside and did my best. This is what I learned: watercolor is hard.

To that end, I thought  it wouldn't be a bad idea to own a sketch pad and learn how to draw. You know. A little.

As it happened, for my birthday, I picked up a (real live) book on fashion illustration, and it is beautiful. I always thought it would be fun to make my own clothing (or at least some pieces).

Two things thwart my dream:

• I can't draw.
• I can't sew.  

One of my greatest obstacles is that if something doesn't come easily to me, I don't want do it. I assume I can't. Writing it easy--well, easy in the mechanics and grammar--often more difficult in tone and audience.

Maybe this time I can tell myself differently. :)

(And writer's block: horrible)

My birthday efforts from today:

Watercolor adventure: grapes

Inner Grace Perfume Bottle

Inner Grace Font

Jo Malone Rendering

New Book!!

Pencil Skirt Rendering

 Thanks for letting me share!!

(images courtesy of Framed In The Doorway)

Pre-birthday love.

xo,

B

Crazy for a Clambake.

Maybe it's because I'm ready for Minnesota to decided what season (or what geographic region) it would like to be...but I think it would be fun to host a good, old-fashioned New England clambake.

Since our trip to Key West. I have become obsessed with shellfish as only the truly addicted (I mean, recently converted) can be.

I might start with a fabulous setting like this one.

via

And having fabulous lobsters like these? (Except I would actually have to have someone de-shell the lobster for me since anything besides the tail grosses me out.) I also love the sweet corn!

via

Hungry for summer!! How about y'all?

xo,

B