Chanel: An Analysis of the S/S 17 Ready-to-Wear Show — La Chica Galloise

Karl Lagerfeld created his first ready-to-wear collection for Chanel in 1984, and has since then managed to continue to honour the famous Coco’s work while at the same time giving the clothes his own personal touch. Even today his Spring/Summer 2017 ready-to-wear collection for the house succeeded in demonstrating a simple and classically Chanel look, […]

via Chanel: An Analysis of the S/S 17 Ready-to-Wear Show — La Chica Galloise


Pork Chops with Roasted Apple, Brussels Sprouts, and Bacon

Not only is this dish delicious but it makes a great presentation for guests. The pork chops only need an hour of marinating in the refrigerator but, I found that the vegetables needed more time in the oven to crisp. This is a great recipe from Williams-Sonoma and adapted by Tyler Florence.

Here’s the link–brussels-sprouts-and-bacon.html?cm_src=RECIPESEARCH

Chicken Parmigiana Light

This is a different twist to this dish, it’s made with thighs instead of chicken breast.  The tomato sauce is also lighter with fresh plum tomatoes. Special note from the chef, Lidia Bastianich; if you want a crunchier chicken don’t add the sauce when baking in the oven. Also, the recipe calls for the tomatoes to be peeled. I made a cross slit on the end of each tomato, placed in boiling water and then placed in a bowl full of ice water. It’s much easier to peel using this method.  Here’s the link to the recipe. Lidia does update her website, if the link is no longer available let me know.


This is a very hearty soup from a base of pork, beans and potato. Our weather has been perfect for making soup; cold and rainy. This base can be made and and kept in the freezer for another time. Other vegetables can be added or for those meat lovers, kielbasa and Italian sausage can be added. The recipe is from Lidia Bastianich from her Lidia’s Family Table cookbook.  I decided to serve it as is, and only added 10 cups of water instead of her 5 quarts and I still had some leftover to freeze.  You do have to set time to make this, the beans should be soaked overnight and cooking time can take about 3 hours.


  • Servings: 4 to 6
  • Difficulty: intermediate
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1 1/2 cup of dried cranberry beans soaked overnight in water

10 cups cold water

2 pounds russet potato, peeled and cut into 1/2 inch cubes

3 bay leaves

1/2 teaspoon of hot pepper flakes or to taste

For the pestata

3 ounces smoked bacon cut into 1 inch pieces

1 tablespoon fresh rosemary leaves, chopped

8 plum garlic cloves, peeled

Meat for flavoring

1 pound bony fresh pork hock or neck

For the sofrito

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1 cup canned San Marzano tomatoes

2 teaspoon salt and more to taste



Drain the soaked beans and put them in a pot with the water, potatoes, bay leaves and the hot pepper flakes. Cover and bring to a boil, stirring occasionally.

Meanwhile make the pestata using a food processor. Scrape every bit into the soup pot. Rinse the pork in hot water and add to the pot. Bring to a full boil and reduce heat for a gentle boil. Place the cover ajar and cook for about 1 hour and 1/2. The potatoes and beans should be tender. Skim any excess fat off the top.

Meanwhile make the sofrito. Heat the oil in a small skillet and cook the onions over medium heat for abut 6 minutes, till tender. Crush the tomatoes in your hand and add to the onion with it’s juices. Sir in the salt and simmer rapidly till some of the juices have reduced. Add to the soup pot when the beans and potatoes are tender.

Cook the soup for another 1 hour and 1/2, stirring occasionally. If it’s sticking to bottom lower the heat. Take out the pork and shred the meat off the bone and add to the soup. Fish out the bay leaves and taste for seasoning before serving.