| closeted— September 2000 |
| "I don't have anything to wear." This is usually said when standing in front of a full closet. So before you go on your fall shopping excursion to The Studio take the advice of author Cheryl Richardson (Take Time for Your Life), go to your closet, open the door, and ask yourself the following questions: |
| •
Am I holding onto clothes that have sentimental value even though
I never wear them? • Do these clothes represent who I am at this time of my life? Do they make me feel good about myself? • Do my clothes fit well? • Am I hanging on to something because of the cost? • Am I keeping clothes that are too small for me in the hopes of fitting into them again someday? |
| After
you have endured the pain of purging, stand back and enjoy that almost
holy feeling, and then head for The Studio. Our friend and colleague Ginger Burr of Total Image Consultants can help take the sting out of this seasonal trauma. She is offering a 10% discount to Studio customers on wardrobe/closet consults. You can reach Ginger at 617.625.5225. |
| food for THOUGHT |
| When shopping ask yourself this question before buying--"where am I going to wear this?" If the answer is: |
| a.
"anywhere"-- buy it! b. "nowhere"-- don't buy it! c. "I don't care, I love it anyway"-- buy it. |
| —Jessica Darrow and Tricia Tunstall "The Look..." |
| The Studio's Original Cabbage Sauté |
| 2
Tbsp butter 1Tbsp oil 3 large carrots coarsely shredded 2 cups chopped onions 2-3 cloves crushed garlic 1 medium green cabbage, coarsely chopped 1/2 cup golden raisins 1/4 toasted pine nuts (optional) 1/2 cup of white wine Chicken stock, as needed 1/2 cup chopped parsley Salt and pepper to taste |
| Heat butter and oil in a large skillet. Saute onions until translucent, add carrots and continue cooking over medium heat for 2 or 3 minutes. Add cabbage, garlic and wine and mix. Cover and cook til cabbage wilts, adding broth as needed (not more than 1/3 cup). After about 4-5 minutes remove cover, turn heat to high and cook, stirring until cabbage is evenly browned. Add 1 Tbsp of butter, parsley and pine nuts. Season to taste. |
|
|