I recently returned from Paris and am bursting with beautiful things to share. First, and something that will stay with me, are the colors of Paris, the streets and building especially. I looked through all my photos and created the color palette below. Definitely inspiring my next paint job.
I didn't include black and white because I figured that was a given. All of these colors, I kept discovering all over the city. Below are some great uses for these colors all over the house.
Casual summer soirée with the hero being the St. Germain Mint Margarita of course!
St. Germain Mint Margarita
2 parts St. Germain Liqueur2 parts silver tequila (I recommend 100 Anos)1 part fresh lime juiceSimple syrup to tasteMint to muddleCoarse sea salt (optional)
1 Prep glasses with lime wrong the rim and salt if desired 2 Muddle mint in cocktail shaker 3 Add tequila, St. Germain and lime juice and ice to the cocktail shaker and shake until cold. 4 Strain into prepared glass.
How to tote everything
How to smell like a French girl (oldest perfume house in France!)
How to bring the summer indoors
How to make a more flavorful dinner
How to serve your ice cream (in my case) stylishly
How to protect and look fabulous at the beach
How to make the perfect Martini
How to get the best scrub of your life
I love cooking and anything that grows. Living in the city I don't have a ton of space to grow everything I'd like to so I decided to focus on herbs; they are beautiful. fragrant, and useful. One if the useful things they can do is add flavor in cooking by transforming the herbs into a bouquet garni. This is used (removed before eating) for a variety of recipes, my favorite include: Beouf Bourguignon, French Onion Soup, and Cassoulet
I played with a traditional bouquet garni and a couple non-traditional options. There are many ways to create a bouquet garni, this is just the way I think is best. If your herbs are dry you can tie them up in a double layer of cheese cloth.
Italian inspired: Rosemary and Sage
Great for a long cooking red sauce or meaty dish
step 1: gather your herbs, and even out the stems
step 2: cut one piece of cotton or linen string x3 the length of your bundle. wrap across with string parallel
step 3: twist the strings reversing direction and wrap around the back then laying the parallel as in step 2.
step 4: repeat steps 2 and 3 until the stems are "laced" up. keep string taught so the bouquet does not come apart while cooking
ready to cook with!
Traditional French: 4 springs of Thyme, 4 sprigs of Parsley, and 1 Bay Leaf
I threw this one in black iced tea I had brewing in the fridge:
Lemon Verbena, Mint, and Lavender
You could also add this lightly muddled to a vodka soda with a splash of St. Germain and lime. Yum!