{ Food for Thought } Life is Art

Life is so much more enjoyable not when you look at everything through rose colored lenses but when you color everything with a touch of rose. Everyone has their own hue; tint your own space and help others enjoy theirs. At the heart of our Live Exuberantly™ philosophy...

the perfect cappuccino

2/3 c coffee (Colombian medium-roast)

1-1/3 c organic milk (suggest Earth Balance organic original soy)

1 tsp raw organic sugar (or to taste)

cinnamon and chocolate shavings for garnish

1. Brew coffee per directions on package.

2. Heat milk (do not boil) and pour 1/3 c into each coffee cup.

3. Stir 1/2 tsp sugar into each cup. Pour 1/3 c coffee into cup.

4. Foam the remaining milk with hand frother and spoon it into each cup.

5. Sprinkle with cinnamon and chocolate.

(makes 2 servings, because it's always more fun to have enough to share or have seconds)

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quote image & recipe by natalie @ calliope,

photo unknown via bonchicbongenre and thisisglamorous; words via 4u-2 and polyvore

{ Guest Post } Kirtsy to Moments in Red

I had the small but lovely honor of curating two collections of images for kirtsy.com. This collection, titled "Moments in Red" is about moments we all experience. Like scent, color can conjure memories both simple and substantial. Red needn't be fiery. It can be exuberant, pretty, playful, uplifting, or just accompany moments marked by those vibes. In case you missed it, here's a storyboard I created based on that collection.

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baby hat unknown, superhero girl by Michelle Tandy, A-line dress with crinoline and red heels unknown, her life was her canvas unknown, girl in red dress leaping by Caitlin Bellah, chevron dress via atlanticpacific, blue-eyed girl with lipstick unknown for Guerlain, dotted skirt and red sandals builtbywendy, red leaf on cobblestone street by Mike Shaw, girl looking out window for gabrielleadamidis, Emma Watson red dress by Mark Seliger for VogueItalia, drink champagne and dance on tables image by natalie  @ calliope and photo by Barbie Hull, bokeh red tea cup by Laura Sici, woman in red gown on grass by Annie Leibovitz for Vogue, woman tossing petals unknown

{ Food for Thought } Simply Happy

It is truly striking how much of one's happiness rests on one's perspective. What occupies your thoughts, how you feed your art, what you do to lift your spirits, how you interpret a situation, how you handle reality, your standards for yourself and others, how you treat others and yourself, how well you balance self-confidence and modesty, what fills your heart...

Take joy in the simple things. Milkshakes seem to be the best way (I dare say the right way) to toast happy simplicity.

salted caramel pecan milkshake

2 tbsp caramel sauce, plus more for glass

4 scoops premium organic vanilla ice cream
1/4 c organic whole milk
2 tbsp toasted pecans, plus more finely chopped for garnish
pinch of sea salt, plus more for garnish
splash of brandy (optional)
for caramel sauce
1 c sugar
3/4 c heavy cream
1 tbsp unsalted butter
1 tsp pure vanilla extract
1. (makes 1c of caramel) Combine sugar and 1/4 c water in a small saucepan over med-high heat. Bring to a boil without stirring. Wipe down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Just as liquid begins to brown, swirl pan to color evenly. Remove from heat when liquid is dark amber. Slowly add cream, stirring with a wooden spoon. Add butter and vanilla; stir to combine. Let cool slightly.
2. Drizzle inside of two glasses with caramel sauce; set aside. Place ice cream, milk, pecans, caramel, and sea salt in blender; blend until smooth. Pour into glasses; garnish with pecans and sea salt. Serve immediately. 
(serves 2, because it's always more fun to have enough to share or have seconds)

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quote image by natalie @calliope based on think happy be happy quote via whatsmineisours; milkshake recipe via marthastewart

{ Food for Thought } Connect

Connect. Laugh, move, be still, listen, learn, feel... experience together. Trifle strikes me as something so fun to enjoy together, each creamy, crunchy, sweet and tart layer waiting to be discovered. Want to share a full meal? Pick a few favorite dishes, turn the kitchen upside-down and serve family-style.

lemon mousse strawberry trifle

for the cake

1 c + 2 tbsp unblanched sliced almonds
3/4 c + 2.5 tbsp sugar, divided
6 large eggs
2 large egg whites
1 tsp finely grated lemon zest
1/2 c + 1 tbsp white rice flour
1. Preheat the oven to 325. Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.
2. Toast the almonds on a separate baking sheet until pale golden, about 7 minutes. Cool completely.
3. Pulse the almonds with 2.5 tbsp sugar until finely ground. Stop before the nuts start to form a paste.
4. Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
5. In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.
6. Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tbsp at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
7. Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean. 

for the lemon mousse

grated zest of 1 lemon
1/2 c lemon juice
1/4 c sugar
2 eggs
1 c heavy cream
4 cups fresh strawberries
1. Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
2. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
3. In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag. 

assemble

1. Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.
2. Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.
(serves 6-8, enough for a party!)

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image by natalie @ calliope; photos: hands holding via whatsmineisyours, couple laughing via jennytea, quote graphics via michelleums, girlfriends shopping via wherethesidewalkbegins, woman laughing in ocean by unknown , recipe & trifle photo via tartelette

Perspective. Choices.

A beautiful illustration. How does it speak to you?

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drawing woman's eye via weheartit

{ Food for Thought } Layers Bitter and Sweet

Layers, bitter and sweet.

chocolate truffle tarts

2 sheets pre-rolled semi-sweet chocolate 12x12 pastry

9 oz premium chocolate, finely chopped

2.5 tbsp unsalted butter, chilled & diced

11.5 oz cream

3 eggs + 2 yolks

1 tbsp Irish Whiskey or Amaretto

chocolate syrup

whipped cream: 1 c heavy organic whipping cream, 1/2 tbsp raw organic sugar

1. Grease 8x4 individual tart tin (loose bottoms, if possible).

2. Line with pastry. Prick bases with fork a few times. Fill each with baking beads in parchment. Bake for 10 min. Remove beads and paper. Bake another 10 min until shells are fully cooked. Fully cool.

3. Place chopped chocolate and butter into medium heat-proof bowl. 

4. Bring cream to boil over medium heat in small saucepan. Pour into bowl of chocolate and butter. Set aside for 30 seconds then gently mix.

5. Add eggs and mix to form glossy, smooth mixture. Add whiskey and mix.

6. Pour into shells, leaving 1 mm gap at top for syrup. Chill for 4 hours until filling is firm to the touch.

7. Pour thin layer of syrup and refrigerate until ready to serve. 

8. Whip the cream, adding sugar halfway through to soft peaks. Serve tarts with whipped cream.

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quote design by natalie @ calliope; quote words via bitsotruth; chocolate tart recipe & photo by whatkatieate via freshexchange

{ Food for Thought } Time for Chambord

My friends, this one speaks for itself. 

When do you have the urge to crack open a little bubbly and move around? In celebration, while out with the girls, after a crazy week, or perhaps just because? I sense a few really good stories surface as you read this... (Sorry for being a day late with this week's Food for Thought. It has been one of those crazy weeks. How appropriate, no?)

raspberry chambord champagne cocktail
Chambord Black Raspberry Liqueur
rosé champagne or sparkling wine
fresh raspberries
1. Pour 1 ounce of raspberry liquor into 6 ounces of champagne/sparkling wine in a flute. 
2. Drop a raspberry in each flute as a garnish.

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quote image by natalie @ calliope; time to drink champagne & dance on the table quote via tch; cocktail photo via mywedding & recipe via asweetsoiree