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Thursday, October 29, 2009
Since time immemorial our kids have always gone to MOTH if they are unwell. The fact that their maternal parent is an RN with double degrees in Intensive Care & Cardio-Thoracic Intensive Care, seems to leave them totally unimpressed, it's Dr. MOTH they want.
And of course, I should just accept that being a Landscape Gardener & Builder (General Contractor) far better equips him than me to be the Family Medical Advisor! But the kids reckon he's Da Bomb, & as he has a strange fascination with all things medical, the arrangement seems to work. Sometimes he oversteps the mark like recently, when he casually asked me to describe the procedure for placing an Internal Cardiac Defibrillator & I was happy to do so until he started taking copious notes & requesting me to go back & repeat certain steps. I had to be very firm with him & tell him this was better left to the Interventional Cardiologists, but I reckon that fell on deaf ears! MOTH's main piece of sophisticated diagnostic equipment is his faithful dog-eared copy of Davidson's Principles & Practice of Medicine. First published in 1957, he up-graded to the 14th edition in 1984 & refuses to even consider moving to a newer, abridged version. At the slightest whiff of trouble with either himself or the kids, out comes the Davidson.
Last night it got a huge work-out. The first phone call came from a son in Melbourne wanting a phone consultation. So Dr. MOTH went into action & was doling out advice in quick time. A few minutes later the phone rang again, it was another Melbourne son, who after having been alerted by his other brother that Dr. MOTH was presently consulting, called looking for medical assistance.
Now I do need to tell you I was eaves-dropping on these consultations from another room & the advice I heard being given seemed OK. And Dr. MOTH was smugly congratulating himself that once again, his superior diagnostic skills had saved the kids a trip to a real Dr. Then I nipped outside to water some new little seedlings in the garden. I heard the phone ring again & as I walked inside, I was truly shocked to hear Dr. MOTH, with Davidson's in hand, advising one of the Adelaide sons on how to perform a wedge resection on a suspected ingrown toe-nail using a pair of scissors & a Stanley knife. 'Oh yeah, make sure you throw some Pine-O-Clean on 'em first' he was telling his patient.
Well that was it, I told Dr. MOTH in no uncertain terms his consulting session was over, grabbed the phone & firmly suggested to his 3rd patient that an appointment with a real Dr. today would be highly advisable & that he should disregard the advice he'd just been given! This morning the good Dr. is still sulking that I'd cut his session short. Oh & if anyone from Medicare just happens to read this post, please disregard any new application for a Providor Number you get from a certain dodgy individual in Stirling, I'm just about to swing his shingle over to the Doctor is... OUT permanently. Hope your weekend is healthy & carefree!!
Wednesday, October 28, 2009
I've long been a fan of New Zealand fashion designer Trelise Cooper....her collections are always exciting, a little boho & most of all full of sumptuous, rich colour! She has just released her first line of fabrics for interiors & the range is fabulous. Each design a little jewel all on its own, what possibilities they present.
Tuesday, October 27, 2009
As some of you know, I started off my working life as an RN. Then a wonderful opportunity saw me heading off in a very different career direction. However, at least a couple of times a month, I need to go back to my old training Hospital to attend to corporate business & I walk the same corridors I did as a 17 year old. My clients there often say that the Hospital & Millie are joined at the hip, & in many ways they are quite correct. I have a strong & enduring bond with both the building & the people in it. And sometimes, in the recesses of those long corridors, I see the fleeting shadow of a young girl who looks disarmingly like me. Uniform & starched pinafore swishing around her knees, her waist length fair hair tucked up under her white cap, noisy heels clicking furiously on the linoleum, always rushing, rushing.
Late last year I was at the Hospital seeing a client. As I was leaving his office, I heard someone say 'That's Millie, I'd know that voice anywhere!' & along the corridor toward me walked a familiar face. It was Annie, one of the girls I trained with all those years ago. Even after not seeing each other for 33 years, it was instant recognition & a fantastic moment. She was always such a delight & one of my all time favourites. Her beautiful smile used to light up any room she walked into & gosh, it still does.
After a few failed attempts, we finally managed to catch up for lunch a couple of weeks ago. We had the best time, trying to remember who was in our training group & if we still kept in touch with anyone. One of my dearest friends Robbie (3rd from left in 3rd row) was from my Group & is seen in the pic below giving me a helping hand just prior to my nuptials with MOTH. We are Godmother's to each other's children & are closer to each other than to our own sisters. Then Annie made a very big statement 'Millie, we should have a reunion, why don't you organize it!' I gulped & said 'Oh, I don't think so Annie, I hate being Carleen the Co-Ordinator on things like this, but I'm happy to be your Assistant.'
So that's it, we are on our way to getting our Group back together. We started our training in February 1973, so without labouring the point, most of the Group is now in their early-mid fifties, although I was the baby, having only just turned 17 a couple of weeks before commencement. And as I've never done anything like this before, I'd so appreciate any tips (other than the standard Friends Reunited, My Space etc.) you can pass on re tracking everyone down. We know we can't just rely on the old Bush Telegraph. Oh & if you must know that's me 6th from left in the front row in our Graduation photo. It's hard to believe that at 19 I was already wearing an engagement ring & was about to get married to That Other Husband!
Celebrities formal hairstyles with simple blond
Short blond hair style celebrities
The trends and trend-following model with short cut hair into fashion some celebrity at home and abroad.
Monday, October 26, 2009
2 speccie white houses for your enjoyment today.
Firstly this old 1900's villa in the lovely suburb of Freeman's Bay in Auckland. Brown Day were the architects & Paula McIntosh the Interior Designer. With sweeping harbour views, I don't think this house really needs anything more except to be owned by me!
Love the soaring ceilings & huge skylights here.
Interesting scalloping on the dining chair slip-covers & once again those soaring ceilings add to the wow factor in bucket loads.
And a gorgeous vacation house in Fiji. Crosson Clarke Carnachan Architects were responsible for this beauty. I used to take the kids to Fiji with TOH (That Other Husband), haven't been for years, however this house has definitely renewed my interest (in Fiji not TOH!).
Ni sa bula vinaka (wishing you happiness and good health!)
Sunday, October 25, 2009
I had work computer issues on Friday. Our IT 2IC in Sydney is a beaut bloke, I like him a lot. He & his wife arrived from India a couple of years ago & love the Aussie lifestyle. For me, working remotely from H.O. always has its challenges, but never so much as when the gremlins reek havoc with our electronic communications network. As well described here previously, I have a very long fuse, except when it comes to computer glitches. Mr.2IC has the patience of a Holy Man, so as difficult as it is, I always try to be nice Millie instead of evil Millie when I need to contact him. I think he appreciates this, as I heard through our IT Director that he says I'm his favourite SS, too cute!!
He resolved my issues in a few minutes on Friday & I asked if he'd had a good week.
'Oh yes, thanking you very much Millie, it's been very wonderful!' his voice positively dancing through the cell phone.
'What made it so great Mr.2IC?' I asked.
'Well, I got my Driving Licence on Wednesday.'
'Oh that's great - good for you.' I said.
'Thanking you Millie, but I'm having to tell you that I failed 3 times before, so I am being very pleased that I finally passed.'
'Well that must have been a huge relief Mr.2IC. So I hope you have a lovely weekend, what are your plans?' I asked.
There was silence for a little while & then much to my surprise, his very emotional reply came.
'Ever since coming to this wonderful country I have had one dream - to be able to take my dear wife for a very long drive along the coast road on the weekend in my own car. And tomorrow I'm being able to do that.'
Afterward I just sat for a while thinking about what he'd said. Life isn't about what riches we can accumulate, how big & flash our house is, how many overseas vacations we can boast about, the labels on the wine we drink or the clothes we wear. Life is about the simple things, the things that really matter in our lives. So thank you Mr.2IC for that precious reminder. And for me, this week is about placing the simple things front & centre, how about you?
Image: Esquire
Thursday, October 22, 2009
I love MOTH & the boys with all my heart & then I love vanilla. If push came to shove & I had to choose, it is a well known fact in the family that vanilla would win. Have a spectacular weekend!
VANILLA ICE CREAM (My Mum's recipe is almost identical minus the Vodka!)Ingredients
4 egg yolks
125gm. castor sugar
1 teaspoon vanilla paste
Beat all the above ingredients until thick & white. Set aside.
750ml. cream
100gm. castor sugar
Beat the above 2 ingredients until thick.
Add the 2 batches together & stir well. The mixure should be thick. Add 40mls. of Vodka - stir well, then place in a metal tray & freeze.
VANILLA SUGAR DROPS (Perfect with a cup of strong dark Turkish coffee)Ingredients
175gm. softened butter
50gm. icing sugar
50gm. cornflour (cornstarch)
175gm. plain (all-purpose) flour
2 teaspoons vanilla paste + extra for brushing the cookies
1/2 cup castor sugar
Method
Preheat oven to 180 degrees C.
Beat butter & sugar until light & creamy, add vanilla paste & mix though.
Add dry ingredients & mix until a soft dough forms.
Roll into 1 inch balls & place on a greased oven tray.
Bake for 10-15 minutes until very slightly golden, but cooked inside (you may need to break one in half to check).
Allow cookies to cool.
To finish brush a very small amount of vanilla paste over each cookie & drop the biscuit into the castor sugar to coat.
Makes approx. 30 small cookies.
VANILLA YO-YO's (My absolute favourite cookie recipe of all time!)Ingredients
175g butter softened
50gm icing sugar
175g plain (all-purpose) flour
50gm custard powder
1 teaspoon vanilla paste
Method
Cream butter and icing sugar until pale, add vanilla paste mix to combine.
Add sifted dry ingredients, mix until you reach a soft dough.
Roll into small even sized balls, place on greased trays, flatten with a fork.
Bake 10-15 minutes at 180C.
When cold, join together with Vanilla Custard Icing.
Custard Icing
200g icing sugar
1 tablespoon butter melted
1 tablespoon custard powder
1 teaspoon vanilla paste
Boiling water as required
Sift icing sugar and custard powder into a bowl, add melted butter and vanilla paste. Add boiling water a little at a time until you reach a spreadable consistency.
Makes 25 bite sized cookies.
BASIC CUSTARD (This is more fiddly than your standard custard recipe, but oh so worth the effort)Ingredients
1 vanilla bean, seeds scraped and pod reserved
600 mls. pouring cream
300 mls. full cream milk
6 egg yolks
150 gm. castor sugar
Method
Combine vanilla pod and seeds, cream and milk in a heavy-based saucepan and bring just to the boil over medium heat.
Meanwhile, combine egg yolks and sugar in a bowl and whisk until very thick and pale.
Pour hot cream mixture over egg mixture, whisking continuously to combine, then transfer to a clean pan.
Cook, stirring continuously, over low-med-ium heat until mixture is thick enough to coat the back of a wooden spoon.
Strain into a bowl placed over ice and cool completely.
Variations on basic custard
For chocolate custard: leave out vanilla and add 200gm finely chopped dark chocolate to the mixture just before straining, mixing well to melt and combine.
For honey custard: substitute the sugar with 150gm honey.
For passionfruit custard: add 2/3 cup passionfruit pulp to cooled custard mixture.
For strawberry custard: add 2/3 cup strawberry purée and 1 tsp lemon juice to cooled custard mixture.
To make ice-cream using the basic custard recipe: freeze the cooled custard mixture in an ice-cream maker according to manufacturer’s instructions.
To make a trifle, coarsely crush some strawberries, a little sugar and a liqueur, such as Grand Marnier, together using a fork. Layer in a large bowl, top with some coarsely crumbled sponge cake (soaked in liqueur) and vanilla custard.
1 vanilla bean, seeds scraped and pod reserved
600 mls. pouring cream
300 mls. full cream milk
6 egg yolks
150 gm. castor sugar
Method
Combine vanilla pod and seeds, cream and milk in a heavy-based saucepan and bring just to the boil over medium heat.
Meanwhile, combine egg yolks and sugar in a bowl and whisk until very thick and pale.
Pour hot cream mixture over egg mixture, whisking continuously to combine, then transfer to a clean pan.
Cook, stirring continuously, over low-med-ium heat until mixture is thick enough to coat the back of a wooden spoon.
Strain into a bowl placed over ice and cool completely.
Variations on basic custard
For chocolate custard: leave out vanilla and add 200gm finely chopped dark chocolate to the mixture just before straining, mixing well to melt and combine.
For honey custard: substitute the sugar with 150gm honey.
For passionfruit custard: add 2/3 cup passionfruit pulp to cooled custard mixture.
For strawberry custard: add 2/3 cup strawberry purée and 1 tsp lemon juice to cooled custard mixture.
To make ice-cream using the basic custard recipe: freeze the cooled custard mixture in an ice-cream maker according to manufacturer’s instructions.
To make a trifle, coarsely crush some strawberries, a little sugar and a liqueur, such as Grand Marnier, together using a fork. Layer in a large bowl, top with some coarsely crumbled sponge cake (soaked in liqueur) and vanilla custard.
Serves 6.
ELVIS' FAVOURITE VANILLA POUND CAKE (I'm all shook up!!!)Ingredients
220gms. unsalted butter, softened, plus additional for buttering pan
3 cups self-raising flour (cake flour) sifted, plus additional for dusting the pan
3/4 teaspoon salt
3 cups white sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons pure vanilla essence
1 cup heavy cream
Equipment
3 cups self-raising flour (cake flour) sifted, plus additional for dusting the pan
3/4 teaspoon salt
3 cups white sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons pure vanilla essence
1 cup heavy cream
Equipment
A 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan.
MethodPut oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together the flour and salt in a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together the flour and salt in a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low and add half of flour, then all of the cream, then remaining flour, mixing well after each addition.
Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
Place pan in (cold) oven and turn oven temperature to 350°F.
Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering approx. 1 to 1 1/4 hours.
Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Cooks' note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
Cooks' note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
CREME BRULEE TART (This may be a bit of marathon to make, but I go positively weak at the knees every time I just think about this beauty!!)Ingredients for the tart shell
1 1/4 cups plain (all-purpose) flour
2 tablespoons white sugar
1/4 teaspoon salt
110gm. cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
Ingredients for the custard filling
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt
Equipment
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or dried beans; a small blowtorch
Method for tart shell
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor).
Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter.
Add 3 tablespoon of water and stir into flour (or pulse) until incorporated.
Gently squeeze a small handful of dough - if it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions.
Gently squeeze a small handful of dough - if it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions.
With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk.
Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 350°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round.
Preheat oven to 350°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round.
Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights.
Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights.
Bake until edge is pale golden and side is set, 20 to 25 minutes.
Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
Remove tart shell from oven and reduce temperature to 300°F.
Method for filling
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife.
Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
Remove tart shell from oven and reduce temperature to 300°F.
Method for filling
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife.
Add pod to saucepan with cream and milk.
Heat over medium heat until hot, then let steep off heat 30 minutes.
Whisk together yolks, whole egg, 6 tablespoons of sugar and salt in a large measuring jug, then whisk into cream mixture until smooth.
Whisk together yolks, whole egg, 6 tablespoons of sugar and salt in a large measuring jug, then whisk into cream mixture until smooth.
Strain through a fine-mesh sieve back into another measuring jug.
Put tart shell (in pan) into a shallow 4-sided baking tray, a lamington tray is fine.
Put tart shell (in pan) into a shallow 4-sided baking tray, a lamington tray is fine.
Put in oven, then pour custard into shell.
Bake until just set but still slightly wobbly in centre, 30 to 35 minutes (custard will continue to set as it cools).
Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
Just before serving, sprinkle remaining 2 tablespoons of sugar evenly over top of tart.
Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned.
Let stand 5 minutes before serving.
Serves 8
Serves 8
Vanilla Rice with Raspberries & Cream (MOTH said he'd have to leave the room when I ate this, my ohs & ahs would deafen him!)Ingredients
Vanilla Rice
1 1/2 litres full cream milk
1 vanilla bean
1/3 cup caster sugar
1 1/2 cups arborio rice
To Serve
1/2 cup cream
1 cup fresh raspberries
2 tablespoons vanilla sugar (made by scraping the seeds of a vanilla bean into the caster sugar)
Method for the Vanilla Rice
Stir the milk, vanilla bean and sugar in a saucepan over a low flame and gently bring to the boil.
Stir the milk, vanilla bean and sugar in a saucepan over a low flame and gently bring to the boil.
Place the rice in a heavy-based saucepan and stir in a ladleful of milk.
Cook rice as you would for a risotto.
Keep stirring and adding milk ladleful by ladleful, allowing rice to absorb the milk before the next addition.
Continue cooking the rice until it is just cooked through.
As with risotto, the amount of milk the rice absorbs varies depending on the grade of rice and how fast you cook it; use just as much of the milk as you need.
Once cooked, pour rice on to a large flat tray to cool, stirring occasionally.
Store in an airtight container in the refrigerator until ready to serve (no more than 3 days). Allow the rice to come to room temperature before serving.
To Serve
Stir the cream through the rice and serve in flat bowls.Toss the raspberries in the vanilla sugar then sprinkle the berries over the rice.
Serves 6-8.
THE MELISSA LEO (Saved the best for last!)Inspired by the no-nonsense characters Ms. Leo has played in her career, this cocktail includes equal parts orange juice and aquavit—a union of sweet citrus and herbaceous spirit—rounded out by orange liqueur, lime juice and a bit of vanilla extract. The crushed ice is an acknowledgement to her Oscar-nominated role in Frozen River.
Ingredients
1 (4x1/2-inch) strip orange zest (remove with a vegetable peeler)
2 tablespoons sugar
1 tablespoon water
8 oz (1 cup) chilled aquavit such as Linie or O.P. Anderson
4 oz (1/2 cup) Cointreau, Grand Marnier or Triple Sec 8 oz
1 cup chilled fresh orange juice
1 1/2 teaspoons fresh lime juice
1/4 teaspoon pure vanilla extract
Crushed ice
Method
Cut orange-zest strip lengthwise into 4 equal pieces.
Bring sugar and water to a simmer in a small saucepan, stirring until sugar has dissolved.
Transfer syrup to a very small bowl and add zest strips. Soak 5 minutes.
Remove strips from syrup, reserving syrup, and coil around a chopstick or a pencil. Let strips dry until set, about 15 minutes. Remove from chopstick.
Stir together aquavit, Cointreau, juices, vanilla and 1 teaspoon reserved sugar syrup.
Fill 4 cocktail glasses with crushed ice and divide aquavit mixture among them. Garnish with orange curls.
Makes 4 drinks.
Images 1,2,3: Heilala Vanilla Image 3: Gourmet Traveller Image 4: Epicurious Images 5,7: Gourmet (R.I.P.) Image 6: Cuisine
Thanks everyone for your humorous, candid & extremely interesting comments on yesterday's post, I so enjoyed reading them all. I was talking to MOTH last night about your comments & let him know that a number of you were very complimentary about how he handled the situation at our Wedding. He seemed somewhat taken aback with your reaction & said he couldn't understand what all the fuss was about. I told him that I thought he was very sensitive in his approach to which he replied, 'No Mills, I wasn't sensitive - this was you, I was bloody SENSIBLE!!'
So despite your humility my Darling, I appreciated what you did way back then & as a special treat, here's your gorgeous Michelle come to wish you a very happy day. Kiss, kiss.
Image: Film Experience
Wednesday, October 21, 2009
I was 20 when I married for the first time, the year was 1976 & I was very young & verrrry naive. I didn't think twice about changing my surname to that of That Other Husband (TOH), every new bride did it. 12 years later, when I grew up & wisely divested myself of TOH, I began to think about my name. I thought it would be a good opportunity amongst all the other changes I was experiencing to revert back to my original name. That surname is very unusual, & as I don't have any brothers & both my parents had died, I thought it would be good to at least carry on the family name in my life-time.
So I did it & it felt good, that is until I met MOTH. After getting over the initial surprise of his marriage proposal (although I still think to this day that MOTH was more surprised than me!!), I began to worry about the name issue again. I'd come to really like my new/old name again & was very reluctant to give it up. But I also didn't want to offend MOTH. I did some research & discovered it isn't a legal obligation for a woman to take her partner's name in marriage, it's just a social nicety. So that clinched the deal for me & I worked up the courage to broach the subject with MOTH.
I shouldn't have worried, as his immediate reaction was 'Doesn't worry me, please yourself'. Typical!! Then I thought about how we would communicate this to our family & friends. MOTH said not to worry, leave it to him, he'd cover it all in his speech at our Wedding. I dug the pic out of the wedding album of him announcing the news, with Son #1 looking totally disinterested! This how he did it.
'Now I need to let youse all know that Millie won't be changing her name to mine. (Audible gasp of horror from all the elderly Aunts sitting in the marquee!) As youse on my side of the family all know, our Family Coat of Arms has the motto 'Deeds Without Words' under the crest. And all of us who know Millie & her love of a chat, would understand that it would be TOTALLY IMPOSSIBLE for her to ever do a deed without speaking! As she couldn't possibly uphold our family traditions, she won't be allowed to take the name!'
Any thoughts? Did you or didn't you. And if you didn't, were there any dramas?
Tuesday, October 20, 2009
....there was Jessica. Jessica Daves that is, Editor-In-Chief of American Vogue from 1952-63. Her predecessor was Vogue's first Editor, the indomitable Edna Woolman Chase & her successor, the flamboyant & fiery Diana Vreeland. Jessica was the second female editor of Vogue & although branded as cautious & level-headed, under her tenure Vogue became multifaceted and broadened its appeal to a much larger cross-section of the American magazine reading public. It is said that she set post-war standards for gracious living & was a pioneer in championing the emerging American ready-to-wear designers of the late-50's, early 60's. Elsa Schiaparelli, Bob Mackie, Oleg Cassini, Isamu Noguchi, Norman Norrell, Halston amongst them
Employing Art Director Alexander Liberman to work with her, she changed the format of the magazine early in her editorialship by publishing the work of photographers Irving Penn & Richard Avedon, who modernized fashion photography by simplifying it. Penn used natural lighting and stripped out all superfluous elements, often using just simple grey or white backdrops for his models. Avedon created spirited, imaginative photographs that showed fashion and the modern 1960's woman in a new light.
Image: Images Art
Monday, October 19, 2009
Japanese actress with good hair style
Dear South Australian Tourism Commission & the Adelaide Hills Regional Development Board
In an interview 10 days ago with Ellen Degeneres to promote his latest movie 'The Boys are Back' Clive Owen described the Adelaide Hills (where a good part of the movie was filmed) as '....so stunningly beautiful, that part of the world' & '....it's amazing, there's such a sense of space & wildlife, it's really stunning, you should go.'
Since then, the silence from you mob has been deafening. You guys need to grasp hold of Clive's fantastic unsolicited endorsement immediately & run with it at lightening speed in your promotion of our wonderful Region to the rest of the world. If I don't see any evidence of that very soon, then I may be forced to enact a bloodless coup at your next Meeting. A take over as Marketing Manager & maybe even Chairman, is on the cards here. And as MOTH calls me his 'Little Pirhana Fish', that thought alone should galvanize you into immediate action to avoid the infamous Millie Death Stare around the Board Room table!!! MOTH reckons it can freeze boiling water in a second, so be very afraid.
Oh & as I come from the Private Sector, I'm used to getting things done pronto & with a minimum of fuss. No Committees, Sub-Committees & Sub-Committes of Sub Committees as so aften occurs in the good old Public Sector. I'm sure there are no politics, no hidden agendas, no factional in-fighting & no self-grandisement within your Organizations, but just in case I get a whiff of such nonsense, be prepared for some whip-cracking Millie-style. I deliver what I promise.
Apart from being renown as Australia's premier cool climate wine region, the Adelaide Hills has sooooo much going for it.We know we live in one of the most spectacular regions in Australia & we're ever so friendly & welcome visitors & tourists with open arms. You've been given an amazing opportunity, so please, please, please do as you are mandated & promote us until you can promote no more. 'Cos Clive said so!
Regards
Millie (A very passionate & parochial local - all fired up & hot under the collar!)
Millie (A very passionate & parochial local - all fired up & hot under the collar!)
So my friends, can I tempt you with ......
Mt. Lofty House at Crafers - accommodation in an elegant Country House
Apple Tree Cottage at Oakbank for a wonderful stay in a stylish country cottage
Cladich Pavillions at Aldgate for a striking modern Aussie experience & all fully self-contained
Henry's at Basket Range - life in an apple orchard, the house is all yours
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Breakfast amongst the trees on the deck at another of Cladich Pavilions fab houses
Panoramic vistas of glorious countryside dotted with our amazing cold climate vineyards
and more vineyards
A meander down back country roads dotted with lush green dairy properties
And a picnic high on the hill overlooking Apple Tree Cottage
A round of golf at Mt. Lofty - but you may need to step around the wildlife on the Course
Lunch on the deck of one of Australia's most acclaimed (& my favourite!) restaurants Bridgewater Mill at Bridgewater is an absolute must
Or dine inside & experience impeccable service in elegant surrounds
Mr. Gorgeous Himself aka Chef Le Tu Thai conjures up magical dishes using local Adelaide Hills produce
And of course all enjoyed with a bottle or three of the restaurant's flagship Petaluma white
A long leisurely lunch at The Lane Vineyard Restaurant at Hahndorf is a must
But do enjoy a glass of Helen & John Edward' s fabulous wine in the tasting area before moving into the snazzy dining room
The restaurant's elevated setting let's you take in the the stunning views of The Lane's vineyards while enjoying your meal
And what about rounding off the day with a pint at my local Pub The Stirling Hotel just around the corner from Casa Millie de MOTH
And of course, dinner back at the Pub in the evening to enjoy the great food in MOTH's favourite eatery, the Mallee Room Grill
A relaxing lunch the next day on the verandah at the Norton Summit Hotel
And a late afternoon glass in the sun of one of my favourite Savvy Blanc's at Shaw & Smith
Wander over to see Kris at Woodside Cheese who produces wonderful artisanal cheeses like this
and this
and this
and this
And a slight diversion over to the little village of Summertown to pick up some yummy chocolates from Just Bliss
Image1,2: Flickr BrentMid Image3: Adelaide Hills Country Cottages Image4,6: Cladich Pavilions Image5,19: Bishops Image7: The Age Image8,9,10,11,12,21: Please Take Me To Image13,15: Bridgewater Mill Image14: Lifestyle Image16,17,18: AGFG Image20: The Stirling Hotel Images22,23: Shaw & Smith Image23,24,25,26: Woodside Cheeses Image27: Just Bliss
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