Archive for December, 2014

Borrow From the Boys

December 11, 2014

We are just starting to dig into our fall wardrobes, just as stores are feverishly marking  down winter attire to make room for spring merchandise.

If that feels a little escalated, think about this: designers are showing their “pre-fall” collections, which will ship into stores in mid to late 2015. The good news is, that there are trends for next season that you can start gearing up for now; often at 30% off!
Designers are borrowing from the boys next season, with many showing classic menswear elements with quirky new proportions and luxe fabrications.

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Gucci showed grey flannel trousers, cropped above the ankle, with a bejeweled version of a crew neck sweater and shirt. It’s topped with a chic camel coat and worn with tricolored high heeled oxfords.

Nab it now: A classic camel coat, and a shetland or cashmere sweater. Bonus points for finding cropped trousers.

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Gucci also showed a Fairisle sweater over slim ankle skimming tweed pants.

Nab it now: It is prime time for this type of sweater, which tends to make it’s appearance near the holidays. Pick one up on sale and love it even more next fall.

Michael_Kors_08_1366Michael Kors plays black and white polka dots off of cropped trousers in a salt and pepper donegal. Love the saddle shoes and crisp white shirt!

Nab it now: You can never have too many white shirts, so finding the perfect one on the sale rack is a coup. That polka dot sweater might be kicking around somewhere, so be on the lookout.

Michael_Kors_19_1366Kors kept the classic sweater and shirt look going, this time pairing it with crisp denim with a wide cuff. That (faux) fur jacket pulls it all together and makes it look new.

Nab it now: Again, look for the classics, including button down shirts and crew neck sweaters. Camel or grey seem like winning shades to pick up. If you stumble on a great faux fur jacket in a retro-modern silhouette, grab it!

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Gucci also showed pulled together denim, although more distressed than Kors. The patterned sweater and shirt combo under a piped peacoat brings richness and  texture into the mix.

Nab it now: Outerwear will be at major discounts soon, and you can’t go wrong with a chic take on a peacoat. Be on the lookout for non-Christmas-y versions of patterned sweaters.

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How great does this outfit look from Rebecca Taylor? An oversized, chunky sweater and a new riff on the jean jacket top a lacy feminine skirt.
Nab it now: Holiday skirts in lace, feathers or other interesting textures will be going on sale any minute now. Pick one up to pair back to a longer, chunky knit sweater, which you might just find out there too!

Oxford shoes, especially two toned versions seem to be great finishing touches. Keep your eyes peeled for some to update your look right now.

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Check out our new site Indigo Jones Eats

 

Slow Food

December 10, 2014

This is the time of year when we crave slow foods; comforting dishes filled with tender protein and flavorful sauces. It’s time to bust out the slow cooker and make some magic.

Last year at this time, we were novices, fearing that the food would be dried out and overcooked, or raw. Now that we have made friends with our slow cooker, we have a few tips to share to ensure the tastiest and safest outcome.

1.Don’t put raw meat or chicken into the slow cooker. For added flavor and texture, brown the meat on the stovetop before putting it into the cooker.

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2.Don’t add too much liquid. Unlike other methods where high cooking temperatures cause the liquids to evaporate, slow cookers don’t allow the sauce to reduce. If you are using wine, deglaze the pan after sautéing the meat to allow some of the alcohol to burn off; don’t just pour it into the slow cooker, or you might get a harsh flavor.

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3.Start heating the cooker while you are preparing the ingredients. This allows the food to come to a safe temperature more quickly.

4.Slow cookers work by trapping the heat inside the pot over a long period of time. Lifting the lid, however tempting it may be, lets the steam and heat escape, reducing the temperature. To make sure the food is cooked at the specified time, resist the temptation to peek inside.

5.Dairy products ( milk, cream etc. ) are likely to curdle if placed in the slow cooker. If your recipe calls for dairy, add it at the end of the cooking cycle. Coconut milk is non-diary and won’t curdle during prolonged cooking, so it’s safe to put it in right away.

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6.Don’t leave raw food sitting in the cooker set on a timer to turn on after you leave the house. The food can start to spoil before the cooker starts. Place the food into the slow cooker when you are ready to begin  the cooking process.  Chickpeas and other beans can be used as a vegetarian protein, and don’t need to be sautéed first. If using canned beans, add them towards the end of the cook time so they don’t get mushy.

7. Fattier meats often withstand the slow cooker better than leaner ones. Think chicken thighs on the bone, vs. boneless, skinless breasts for a more tender and juicy outcome. Fish and seafood are more delicate, and not good choices.

8. Smaller pieces of protein will cook faster than a large piece of meat, so if time is of the essence, or you need to leave the house for a long period, gauge what is best based on how much time you have available to cook.2117900485

9. Be creative! Many recipes which require cooking in the oven or on the stovetop in a sauce can be interpreted for the slow cooker. It may take longer, but you can leave it unattended safely, and get the mess out the way early!

10. Enjoy!

photos: Glasshouse Images

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Tweet along on Twitter.

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Kitchen Tips Tuesday: Cutting Edge

December 9, 2014

 

Steel Ruler

 

We’re all about winging it in the kitchen where appropriate ( hello, unrecipes!) but sometimes we need to be more precise.

When cutting baked goods, candies or other foods into squares, cover a ruler in plastic cling wrap and use it to mark off perfectly even portions. You can even cut right along the straight edge , or etch a straight line to follow.

The plastic wrap keeps the ruler and the food clean, and still allows you to see the markings.

Pretty smart, we think!

photo: glasshouse images

 

Check us out at indigojonesnyc on instagram.

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Tweet along on Twitter.

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Check out our new site Indigo Jones Eats for made to order treats.

Holiday Treats from Indigo Jones Eats

December 8, 2014

It’s official! We are taking orders for our holiday treats on our sister site,

indigo jones eats!

We don’t want to steal their thunder, but here is a sneak peak of what’s cooking:
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Freshly made S’mores tied up in bakery twine

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Hot chocolate and a homemade marshmallow on a stick

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Shortbread spoons dipped in chocolate

For pricing and ordering information, please go to

indigo jones eats

We look forward to seeing you there!

 

 

Stay Tuned

December 8, 2014
from our photo shoot

from our photo shoot

We’ve been teasing you all weekend with our holiday baking project, and we know some of you are anxious to see the real deal and place orders.

(What? You don’t follow us on Facebook, Twitter or Instagram? You really ARE missing out!)

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Roasting marshmallows in the studio.

 

We will have the official “beauty shots” with details and prices up today. Keep checking back, as we will be posting throughout the day here and on the official site for these products, indigojoneseats.

See you later!

The Weather Outside is Frightful

December 6, 2014

The weather outside is frightful, but we’re inside whipping up something delightful!

Why not let us deal with some of your holiday gifts? We are making handcrafted artisanal treats that will bring a smile to anyone’s face.
While the real photos won’t be ready until Monday, here is a preview of what is available, shown as works in progress:

IMG_3269These handcrafted spoons are a whimsical treat to serve with coffee or tea. Made of shortbread cookie dough, the tips are awaiting a quick dip in chocolate, and a sprinkle of peppermint sticks or nuts. Of course you can get them plain, or dipped in something else. Caramel perhaps?

IMG_3261This isn’t a winter wonderland, it’s a pile of homemade marshmallows! We will be plopping them on top of our hot chocolate on a stick to give you a decadent treat. They are the perfect stocking stuffer, or small token of the season.

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Our local tasters gave our hot chocolate sticks four thumbs up!

Those same fluffy marshmallows are also part of our S’mores kit. Nothing is lovelier than a fire in the fire place and marshmallows roasting. Our graham crackers are also handmade.

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Stop by indigojoneseats on Monday to see the final products, and take a peak at what else we can do.

Everything is made to order, and packaged for giving.

All photos ( and lots more!) from indigo jones instagram. Follow us to see how we roll. (literally!)

For orders or inquiries: indigojonesnyc@gmail.com

 

 

 

Marsala

December 5, 2014

International color authority Pantone has named it’s color of the year for 2014 and it is…..

Marsala!

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It’s earthy and natural, which is a great departure from last year’s pick, Radiant Orchid. It’s not quite as rich a hue as burgundy, yet not as brown as what we’ve seen coming down the Spring ’15 catwalks.

The folks at Pantone describe it as:
“Sensual and bold, delicious Marsala is a daringly inviting tone that nurtures; exuding confidence and stability while feeding the body, mind and soul. Much like the fortified wine that gives Marsala its name, this robust shade incorporates the warmth and richness of a tastefully fulfilling meal, while its grounding red-brown roots point to a sophisticated, natural earthiness.”

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It is reminiscent of the faded damasks from the past.

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Gloves by Lane Bryant

 

It’s a beautiful leather color, which could add warmth to camels, browns, navy or black.

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The cosmetics industry will have a field day with this shade, which works beautifully for lips, cheeks and nails on most complexions.

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It’s autumnal, but works with all of the ’70s influences we will see for spring.

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Victoria Beckham

 

Done in tonals, both darker and more vibrant gives the color the richness it needs.

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Pantone

 

What do you think about Marsala? Will you wear it?

Check us out at indigojonesnyc on instagram.

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Tweet along on Twitter.

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Check out our new site Indigo Jones Eats

 

Rice Risks

December 4, 2014

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Brown rice is healthier than white rice, right? It contains 67% more vitamin B3,80% more vitamin B1, and 90% more vitamin B6 and 60% more iron before it is milled and polished into white rice. It’s clearly a superior food.

Until now.

In 2012, Consumer Reports tested 60 different types of rice, and found traces of arsenic in all of them. Recently, the publication tested 128 additional samples of rice and rice related products, as well as 114 grains, and found that brown rice contains about 80% more inorganic arsenic than it’s white counterpart.

The tests were run in conjunction with the Food Safety and Sustainability Center and were supplemented by FDA data.

Arsenic is introduced into the soil through the use of pesticides and fertilizers, as well as from natural sources such in the Earth’s crust . The chemical seeps into the outer layers of the grains. Since brown rice retains it’s outer layers, which are stripped away during the refining of white rice, it tends to have a much higher level of arsenic. Surprisingly, organic rices were found to have a similar amount of arsenic as conventional varieties. Brown basmati rice was found to have 1/3 less arsenic than other types.

Good news for the health conscious, especially vegetarians and vegans who count on brown rice as a meal staple: There are many other nutritious grains that are safer.

Amaranth, millet, cornmeal ( grits or polenta ) and buckwheat were found to be almost completely free of arsenic. Trace amounts were found in barley, bulgur and faro.

Some experts advise limiting brown rice consumption to 2 servings (1/4 cup uncooked) per month to avoid toxic levels. The FDA suggests cooking rice in 5 times more water than customary ( the way we cook pasta) which will eliminate some of the arsenic in the cooking process.

We need the FDA to step up and ban farming techniques that expose deadly additives to our healthy foods. In the meantime, it is best to explore other grains and keep rice consumption to a minimum.

photo: glasshouse images

Check us out at indigojonesnyc on instagram.

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Tweet along on Twitter.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week: Perfect Chicken Breasts

December 3, 2014

This week, I am atoning for the not so healthy eating I did last week. My body tends to let me know when I have over-indulged, and when I need to clean up my act. I tend to do something drastic and unsustainable for a couple of days to shut off the cravings and debloat. This week, I am eating a very lean, high protein diet, and need to have the right foods on hand, ready to go when I am hungry.

I stumbled on this method of cooking boneless, skinless chicken breasts, that filled the bill. They came out moist, tender and flavorful, without adding a lot of excess ingredients. It’s the perfect method to cook chicken breasts to add to salads, or use in sandwiches. Give it a try, and tell us what you think! Warning: patience is required!

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Perfect Pan Chicken Breasts:

Season the skinless, boneless chicken breasts however you wish. I marinated mine in some herbs, lemon and a little olive oil. If the breasts are large, pound them down a bit so that they are uniform in size, and about 1/2″ thick.
Heat a large sauté pan with a lid on the stove, and add a little oil or butter. Allow it heat and cover the entire pan lightly.

Add the chicken breasts and cook 1 minute without touching them, so they begin to brown. Flip them over, lower the heat to medium and cover the pan. Allow them to cook for 10 minutes while resisting the urge to peek. At the end of 10 minutes, turn the burner off, and allow it to sit covered for another 10 minutes, without lifting the lid. It is important that you let it cook unfettered to seal in the juices and allow the steam to build up inside the pan. At this point, double check to insure that the chicken breasts are fully cooked, and enjoy!

photo: glasshouse images

Check us out at indigojonesnyc on instagram.

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Tweet along on Twitter.

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Check out our new site Indigo Jones Eats

Giving Tuesday

December 2, 2014

Black Friday, Cyber Monday. Stores open on Thanksgiving Day. Midnight Madness. We are bombarded with consumerism. Did you really need that *(insert random useless object here)?

Today, take a step back, and partake in another way to celebrate the season; Giving Tuesday.

Giving Tuesday is a global day of giving back to those in need. Channeling the spirit of generosity, please make a donation to the charity of your choice. Whether donating food, clothing, or money, this day is a chance to have a positive effect on the world we live in.

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We support Cycle for Survival, an organization which raises funds for Memorial Sloane Kettering Hospital. One hundred percent of all money raised goes directly into the research and development of life saving protocols, to help find a cure for rare cancers. Please consider supporting our team, as join the battle against this deadly disease.

You can donate here.

If you would like to join our team to support Cycle for Survival, please email us at indigojonesnyc@gmail.com

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats


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