I was recently browsing through our DP Bedding Bash Flickr Group and saw this photo from citypix

My initial reaction was: “Whoa, this photo is awesome!” This bedding scene has quite the casual feel to it, but it also exudes such richness. I would kind of like to just crawl in right now. Beautiful photo, citypix! Then I got to thinking about the various types of bedding personalities that are out there. We have the very informal, relaxed personality as seen above. There is the “I am casual, no fuss for me please…except when it comes to my piles of pillows” personality…

Or, the “I am simple, only a few pillows, I make my bed every morning but it isn’t too hard” personality…

Or, the “I take a lot of pride in my bedding presentation. Lots of pillows, lots of matching bedding pieces, lots of thought and care” personality…

Or, the “I spend as much time as I need to get just the right tight hospital corners and will not stop until I can perfectly bounce a quarter on my perfectly made bed” personality…

What bedding personaly are you?! What bedding styles did I leave out?

Remember my post on the late Gene Hovis- the man whose gorgeous home and envy-inducing linen and silver collection piqued my fascination? Well, he popped up again, this time in the Tiffany Gourmet Cookbook. (Not that this is news or anything. The book was published in 1992.)

Hovis' library/dining room was the setting for this elegant meal. I know, I know- I've read where many are tired of the library cum dining room concept. But don't you kind of fall in love all over again with the idea when you see how smashing Hovis' dining room looks? Good books, good food, and a beautifully appointed room. Really, what could be better?

The menu consisted of Crown Roast of Lamb with brussel sprouts, deviled carrots, and pan-fried shredded potatoes, served on Tiffany's "Yellow Bird" faience platter. Hovis also included a yummy looking tomato aspic with shrimp and crawfish nestled on a Tiffany ribbed silver tray. (And please, don't knock the tomato aspic- it's really good. I swear!).

The dessert course- coffee profiteroles with chocolate sauce- is laid out in front of a 19th century French hand-blocked paper screen- yes, I am coveting this. And wouldn't you be pleased to take tea or coffee served from this Louis XIV service from Tiffany's?

So my question is- do any of you still entertain like this? And if so, how often? I love formal entertaining but don't do it often enough. I think Mr. Hovis has inspired me to do so.

(You might also be interested in Gene Hovis' Uptown Down Home Cookbook. Truth be told, the dust jacket is not the most elegant looking thing, but the recipes look really good. A lot of classic, tried and true recipes as well as some Southern favorites. If I can find the time, I'll test out a few and let you know!)

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Friday Nov 28 – win a Constellation Rug (approximately 6’ x 9’ size) from Martha Stewart Rugs; select from five available colors.

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I wish I could afford these pieces! Such a beautiful take on scientific glassware by Esque.

I also love the logo, which I think is new(ish)--reminds me of the logic behind Vignelli's design of the Bloomingdale's logo which takes advantage of the circular forms of the letters.

There is something about heading over to the Farmer's Market on a early Sunday morning that lifts up my spirits. It starts off quietly, with my Trader Joe's tote bag in hand heading out the door. I feel the dew still settling and the birds waking. The crisp air touches my face as I get to my car for the five minute drive. I crack the windows and turn on the CD player to Paul Nutini's "Autumn Leaves". Perhaps a but corny, but then again, I am a sentimentalist. I pick up my friend Leanne, and we talk about our daughters and how they are fairing with this thing called "adolescence". Approaching the market, we find the closest spot we can. And then we are there: The bustle of people, (many we know and say an early morning "hello"), the beautiful colors everywhere, and the smells of lavender, basil and onions.

We each have our favorite vendors that we visit. For me it is the ladies who sell the avocados and strawberries. Leanne is looking for blueberries and squash...harder to find now that Fall is here. But the tomatoes....the beautiful heirloom tomatoes, neither of us can resist.

And the mushrooms are plentiful and perfect.

The pears in Fall are one of my passions. We will bake them in an apple pie, or put them in a salad with roasted walnuts and Gorgonzola. The vendor here gives away whole pears to sample. Smart vendor, I bought quite a few: Bartletts, and one I have not tried called the Seckel pear.

Then there were pumpkins...beautiful pumpkins of all sizes and colors. Two very large and perfect pumpkins came home with me to rest on the front porch. And a few of the little one for my table.

The scent of fresh bread wafts deliciously through the air. Coffee and croissants are breakfast for many here.

Gourds are coming in season, and a large Butternut Squash makes it into my bag.

Coming home and unloading all of my bags is always heartwarming. The girls and I decide what we will make for dinner.

Dinner later that night is Potato Leek Soup and a salad of fresh baby greens with avocado, oranges and roasted pine nuts. A day well spent.

For more information about the Sacramento Farmer's Market click here. It is the largest Farmer's Market in the region. As one of the vendors aptly put it, "it is the Grand Daddy of Farmer's Markets". Perhaps, most importantly, it is locally grown....and that is a good thing.

Recipe for Potato Leek Soup

from The Ultimate Soup Bible

by Anne Sheasby

Ingredients:

2 ounces, 1/4 cup butter

2 leeks, washed and thoroughly chopped

1 small onion peeled and finely chopped

12 ounces potatoes, peeled and chopped

3 3/4 cups chicken or vegetable stock

1) Heat 10 oz. (2 tablespoons) butter in large pan over medium heat. Add the leeks and onion, and cook gently for about 7 minutes until softened

2) Add potatoes to the pan and cook for about 2-3 minutes, then add the stock and bring to a boil. Cover and simmer for 30-35 minutes until potatoes are tender.

3) Season to taste and remove from heat. Chop and stir in the remaining butter.

4) (I add this step) Puree mixture in blender or food processor until smooth, then serve!

Klas Fahlen is one of my favorite illustrators. These magazine holders are from his portfolio at the Art Department. The building-scape is totally genius, especially the second image with the plaza perspective illustration.

(And yes, I'm trying to post more these days. I know, a blog with daily posts?? What a concept.)