Sunday, August 28, 2011

French Packaging

When I create new packaging for Bittersweet most always the influence comes from vintage French packing.
It seems white linen and pretty French labels marry well.
In fact, I prefer to say they Merry well!
Sometime the French packaging is tattered and torn, simple and distinct.

I am inspired by each and every one!
Ayez un beau jour
Jill 00

Monday, August 22, 2011

Vieux se mélange avec nouveau

I love the look of this simple elegant bed and the way the decorator mixed touches of modern with old. Not too much modern added. Just a snip here and there. 
 The antique bed and mirror intermingled with the modern chrome light and billowing flowering branches mix to create an inviting soothing space. 
 The picture above offer the same characteristics as the first. A dash of modern quietly mixed with antique. I am taken by the look.

I love the pillow mix of pattern and texture. It's just the right finishing touch.

 French design is defined by this technique. 

What's your take on this? Do you like old mixed with new or do you prefer old all together?
Ayez un beau jour
Jill 00

Tuesday, August 16, 2011

French Sable Cookies

Sablé Cookies

(From Cook's Illustrated, November & December 2008)

1 large egg

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1/3 cup plus 1 tablespoon (2 3/4 ounces) granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour

1 large egg white, lightly beaten with 1 teaspoon water

4 teaspoons turbinado sugar. 

Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.

In bowl of stand mixer fitted with paddle attachment, combine butter, granulated sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add the vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.

Divide dough in half; roll each piece into log about 6 inches long and 1 3/4 inches in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact the dough into tight cylinder. Chill until firm, about 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef's knife, slice the dough into 1/4-inch-thick rounds, rotating dough so that it won't become misshapen from the weight of the knife. Place cookies 1 inch apart on baking sheets. Using pastry brush, gently brush cookies with egg white mixture and sprinkle evenly with turbinado sugar.

Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

Monday, August 15, 2011