A woman of my kind

“It appears as if we’ve come across this rouged monarch draped in his royal robes (Cremant du Roi) during a transcendent moment, carried away on the exquisite proboscis-tickling bubbles of Veuve Amiot sparkling wine. A convincing design of infinite charm that effortlessly persuades without sacrificing one jot of intimate amusement. In 1884, Elisa Amiot suddenly found herself a widow (veuve) with four children to raise. As she lived in the Sau
: Leonetto Cappiello Italian (1875-1942)

Courtesy: Of Yaneff.com

Heidi” thoughts.

This 9ft by 6ft canvass mural is a “Thank you” to Nikki my daughter- in-law who designed the header for the blog.The mural will be installed in such a fashion that it can be taken down for ” keep sake ” The layout is done and it looks pretty darn good. I am thinking that this would be a great piece of art in any wine cellar.For the wine and art connoisseurs among us please check out the Veuve Amiot websiteShine” and tell your client the history behind it. As a thank you present you could even give a bottle of this sparkling wine to your client.Your client will always remember you. “Remember the gal who gave us the champagne? We need her to do more work for us!”I hope that Nikki coughs one up also ( hint, hint) in addition I would like her to make my fave avocado salad which marvelous can be paired with that champagne, TRY IT – YOU LIKE IT!!!!

Buttery chunks of avocado, little bits of radish heat, and simple, lemony vinaigrette make his salad a crip and refreshing balm for wounded souls,


  • 1/4 cup fresh lemon juice
     (Leftovers maybe used to Verdigris remember “recycle”)
  •   1/2 cup olive oil
    (Leftovers maybe combined with raw umber tint which will give you an awesome wall finish)
  • 2 firm-ripe avocados 
    (Leftovers can be used for a really great nutritious face mask and I do not mean the salad).
  • 3 heads Bibb lettuce (3/4 pound total), leaves torn if large
  • 1 heart of romaine, sliced crosswise into 1-inch pieces
  • 3 medium radishes, thinly slice


  • Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper. 
  • Tools:
    Champagne Flutes
    Fork and knifes
    Kitchen knife

    Bon Appetite!!!!

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