Aren't those jeans more suitable for a younger woman? Fightin' words!

Hi Jean Scene
Renotta (jeanophile)
Renee (fashion blogger)
Re - What shoes to wear with skinny jeans?
Ok, so we are coming into summer but it still feels like winter.  It hasn't been warm enough to bare the toes but it's time to wear white jeans. 
So here I am - on my way out to meet up with weekly, long term, similar - aged friends and I am wearing new white skinny jeans I bought on sale;  to-die-for  Hudson jeans with fabulous detail, which fitted damned well!   I tucked them into my short black boots, and said, 'Let's go, Baby!" 

So then G says, " Aren't those jeans more suitable for a younger woman?     Fightin' words!

I ran it past my friends who said, diplomatically, unlike G, "You have such slim hips etc"
But in the lift, on our way out, husband of friend said, " Hmm,  I see what he means - whatever that meant!"  Did they have a quiet conversation about it?  How extraordinary!

I guess it was the white jeans tucked into the black boots that caused the upset, but I really like that look with blue jeans.  Perhaps it was the contrast that didn't work.  

Clara 

Pasta dishes get the tick for being low GI to keep you satisfied

I used to think that pasta was taboo - until I read about the Low GI factor. Putting it very simply, low GI foods fill you up and keep you satisfied; at the same time they help burn more body fat and less muscle.  A standard serve of cooked pasta is one cup per person.

There are soooo many wonderful pasta recipes to put together creatively.  I love this one for its simplicity and taste.
 

Simple tasty and healthy pasta dishes have a low GI*

Spaghetti with clams / mussels
400g spaghetti
4 tbsp extra virgin olive oil or less
2 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper
Pinch dried chillies
1.2 kg clams
50 ml  white wine
handful of flatleaf parsley/and or basil, chopped
2 tbsp grated parmasan or pecorino cheese
Boil a large pot of salted water and cook the spaghetti.
Heat a frying pan on medium with 3 tbsp oil then add the garlic and chillies. Cook for a couple of minutes until lightly golden, then add the clams and wine. Cover with a tightly fitting lid and cook for about 5 minutes, or until all the clams have opened and released their juices.
With the lid off, reduce juices slightly and season with salt, pepper and parsley.
Add the cooked spaghetti, toss; drizzle with the remaining extra virgin olive oil and spoon into individual serving bowls. Finish by sprinkling with parmasan and extra herbs.

Serves 4.

*Pastas of any shape or size have a fairly low GI and when served with accompaniments such as tomato sauce, olive oil, fish and lean meat, plenty of vegetables and small amounts of cheese, give a healthy balance of carbs, fats and proteins. Pasta should be slightly firm (al dente) where it tastes better than overcooking, but also has a lower GI. 

It's not about dieting - establish a happy eating pattern

The fashion show in Milwaukee looks amazing

Hi C
Love what you did with the blog and website. Now that I am through with all the fashion shows, I can get back to the tasks at hand. As you know, I have been dieting seriously since July, for health and yes vanity reasons. 12 pounds of fat has miraculously disappeared from around my middle. All your delicious recipes make dieting so much easier. This evening we're entertaining a neighbor at the cabin, so I'm trying out some more of your suggestions. I especially love how you make everything look so beautiful. I'll let you know how my meal goes  R

Hi there
A few valued words from Renotta whom I usually refer to as R and I'm C for obvious reasons. 
Wow - we have to wonder where the fat goes once you are on track with a healthy, tasty, fun way of eating. Would love to be there in your Northwoods cabin,  and hope the meal is fresh and delicious.
It's about establishing a happy eating pattern, including food which you want to eat -  you love it because it's delicious as well as being healthy.

A few selected words from Jill Dupleix reflect 'fit in your jeans cuisine philosophy'. 
"Salads and that includes warm salads,  are the new comfort food, and fresh herbs are the fastest way to add flavour without fat. Choose citrus for tang and yoghurt for richness"
Clara

JEAN SCENE - BECAUSE WE THINK YOU SHOULD - FIT IN YOUR JEANS

Hi there
Yes, I know it looks different but  wait,  it's the same blog!  While you are enjoying  'fit in your jeans cuisine'  we thought you may need an update as to how to wear your jeans so you look fabulous.

There's nothing like a great fitting pair of jeans and yet, one of the hardest things to find unless you have to know the rules.  So I have enlisted the expert help of Renotta, www.shopatnextdoor.com who could write a book about styles, length, what shoes and tops to wear etc........ and  Lynee Follow That Girl    "We have over 1300 pairs of jeans in our store and an all-consuming passion to find the perfect pair for everyone who walks through our door."
We look forward to answering your questions about jeans because that is our passion.

Clara

      JEAN SCENE    BECAUSE WE THINK YOU SHOULD     FIT IN YOUR JEANS

To What Length Should You Go? Adapted from 'Jean Scene' www.shopatnextdoor.com 
and Follow That Girl the latest from Lynee

We could write a book about the length of jeans. Suffice it to say most jeans are too long and need to be shortened.  If you're a jeanophile, you know that the original hem needs to be reattached. There's nothing worse than jeans looking like your mom chopped them off for you or shrunk them in the dryer.  At 'Shop at Nextdoor', Milwaukee USA, we have perfected the art of reattaching the original hem so when you purchase your jeans, we'll shorten them for a small fee.  But since you may not live here, here are a few hints you can apply.    

Firstly, you need someone in the know re the 'New York' method of shortening jeans so your best bet would be your specialist jeans store or boutique. 

The next decision is how long should they be?  That's where we come in.  Having shortened over ten thousand pairs, we feel we have something to say about it.  For starters we're just going to deal with bootcut, flare, and trouser jeans. We'll leave the skinnies and leggings for next time. We all know we want to look fabulously tall and lean in our jeans even if we're not. So here's our rule of thumb: if your shoes show, your jeans are too short. You want your jeans to just skim the ground, about 1/4" short of dragging. It gives you that long continuous line even if it's an illusion for most of us.

The next thing you need to deal with is what shoes you will be wearing. Unfortunately, you can't wear one pair of jeans with flats, comfy heels, and killer spikes. We're good, but we're not magicians. You have to pick one height shoe and go with it. And yes, it means you have to have more than one pair of designer jeans. We'll say it again, there's nothing like a great fitting pair of jeans. And there's nothing worse than a pair of jeans that are too short! 

Renotta (jeanophile)
Renee (fashion blogger)

 

Variation of couscous salad is a pearl of a dish

Hi there
I served this simple variation of the original recipe to my daughter who loved it. I substituted the olives with preserved lemon (2 halves - sliced) and used Israeli (pearl)couscous which has larger grains and requires a longer absorption method  of cooking.  Below is a more traditional recipe of this versatile dish.

Israeli (pearl) couscous has a lower GI rating
and requires longer cooking using the absorption method.

Variation using Israeli couscous and preserved lemon



Versatile couscous salad

Couscous with Almonds and Olives
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.

Do you know that it is actually rolled semolina which in Morocco, is often done by hand?  The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.


Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma

Couscous Salad with Olives and Toasted Almonds
1  2/3 cups couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked or slivered almonds, toasted in oven until slightly brown
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper


Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.

Happy rolling! 
Cheers Clara

Deep fried Mars Bar V zucchini and pumpkin salad with feta

Hi there
We've been away for a weekend to Nelson Bay, about 3 hours north of Sydney.  G & I  played 9 holes of golf one day, accompanied by kangaroos on the green.  They didn't budge, until an unexpectedly accurate shot of mine hit the largest one, so I moved on quickly.

Nelson Bay Golf Club enhanced by wildlife; kangaroos,
 wallabies, and a vast range of bird life. 
We even saw a koala.




Did we eat this?  No, but we were fascinated by this sign and
wondered how many people it attracted from a cuisine point of view.



Zucchini and Pumpkin Salad with Pinenuts

What we did enjoy was the light lunch of Zucchini and Pumpkin Salad,
 on the way home at the Brookland Pub, as we listened to live music
 and enjoyed some lovely (late) spring weather,
 where this simple dish somehow hit the spot.

Serves 4

400g/12oz butternut pumpkin, deseeded, peeled, cut into wedges
3 medium zucchini cut into thickish slices

2 tsp olive oil
250g / 8 oz pkt baby spinach leaves or rocket leaves

200g feta  - preferably a softer variety than greek such as Bulgarian or South Cape Tasmanian
 1/2 cup toasted pine nuts - toasted in oven or in pan

Dressing

1 tbs fresh lemon juice

1 tbs honey

2 tbs extra virgin olive oil

2 tsp wholegrain mustard

Handful basil and/or flatleaf parsley (or your own preferred herbs)

Process until smooth to form a dressing, season with salt and pepper.

Preheat oven to 220 C/400 F.   Line a baking tray with non-stick baking paper - place pumpkin and zucchini in a single layer on the lined tray and spray with olive oil.  Season with salt and pepper.   Bake, turning once during cooking, for 25 minutes or until golden brown then cool.

To serve, place the pumpkin, zucchini, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined - crumble over the fetta.
Serve immediately. 

Enjoy the video of our walk around Shoal and Nelson Bays.

 

Who's afraid of cooking squid ? Tenderness guaranteed for long French lunch

Variation - I combined prawns with the squid. 
However,  squid was the star. I adore ce plat

Bonjour from Sydney

It was a long weekend here - Labour Day, celebrating the bringing in of the 8 hour day, and it's usually warming up at this time of the year.  However, we lit a cosy fire for our late, long,  French-inspired lunch (Dejeuner)
The entree was Chilli squid with capers, followed by Pork fillet with orange sauce (I really wanted to cook duck breast with orange sauce, but for some strange reason we pay a high price here for not-so-good duck). I did, however, cook the potatoes in 2 tablespoons of duck fat, much to G's amazement, since this is generally a fat free zone.  I read...... another blog.  Served the above with a peppery salad with pear. http://fitinyourjeanscuisine.blogspot.com/2011/09/pears-marries-well-in-peppery-salads.html

Dessert was Citrus Cake with orange (or mandarin) and almond which we had served to us by a friend in France.  Recipes to follow.

I'm no longer afraid of cooking squid - and this recipe is a winner -  with tenderness guaranteed.
Saute!  Clara

Chilli squid with capers

Serves 4 as an entree

2 large squid tubes; OR 3-4 medium tubes.  (If frozen, thaw quickly in a bowl of cool water. Cut into rings)
4 tbsp olive oil
3 tbsp preserved lemon rind - sliced into strips
juice of 1 lemon
3 cloves garlic, crushed
1 to 2  long red chilli  thinly sliced or 1-2 tsp dried chilli (according to taste)
2 tbsp salted capers
1/2 cup dill or flatleaf parsley
1 small fennel bulb, sliced thinly

Place the squid~ oil, preserved lemon, garlic, chilli and capers in a bowl and allow to marinate for at least 2 hours to allow the lemon to tenderise the squid.

Heat a frying pan over high heat. Add the squid and cook, in small batches for 1-2 minutes
or until squid is tender. Return to pan to reheat slightly, adding some dill or parsley.

Serve on a bed of fennel, with a wedge of lemon, sprinkled with dill or parsley.