How about these velvet roman shades from Pottery Barn? White and grey were de rigeur back in the 1930s (and still are in my book!), and the velvet provides just the right amount of sheen. Shine, shimmer, and gleam are very important when one is designing a decadent boudoir!



And of course you've got to have some satin and silk, such as these quilted silk throws from Schweitzer Linen. I'd use either the cream or white.


I would have to find some place for Jonathan Adler's Montmartre table, because you have to have some type of Neoclassical element in the room. Or maybe you need a few...


...in which case I would use the Athena stencil and paint this Greek motif on every door in the room.



This acrylic pedestal from Richman Design would look fabulous in a corner with some type of urn on top. Perhaps a ceramic one with lilies in it? Or, what about an alabaster urn lamp?


I might use this old Western Electric rotary phone, but I would prefer it in white. If you're going to schedule social engagements or liaisons, you really should do it in style.


The leading lady would have to wear the appropriate attire for such a room. No flannel pjs!! But we wouldn't want our leading lady to dress (or undress) like Gypsy Rose Lee either, so this robe is glamorous but tasteful too.


Keep in mind that the next time you're on television or in a movie, your eyes will really stand out if you use false eyelashes. And as long as we're going with the glamour theme, what about these feather lashes from shu uemura.

Image at top: A still from the 1935 movie "Top Hat"; set design by Van Nest Polglase

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!