February 24, 2010

What's your Type?

There's just something universally appealing about letters... Doesn't it seem that we all like to wear our initials? Don't you love how your monogram looks on thick, creamy card stock?

Back in Medieval Times, long before PIN numbers and access codes, a personal wax seal was applied to insure important letters arrived securely, and were read only by those meant to see the written word. Kings and governments used elaborate wax seals on proclamations to give them their "stamp of approval". Individuals used their initials to "seal the deal". (The invention of the gummed envelope in the late 19th Century basically did away with the need for the seals.) Now, however, we have found a small Italian company that has put them to a new use. Pax Amor recreates charms from original wax seals that make for lovely jewelry! These are the perfect, personalized gift. They're rich and heavy and capture the rustic elegance of the old seals. Vintage and somehow modern all in one--we just love these!

Speaking of letters, here's something fun to try: click here http://pentagram.com/what-type-are-you/ to see what your "type" is. Oddly accurate...

February 18, 2010

Comfort Food for a Snowy Day

The weather man says 8-10 inches of snow today...
Surely something tasty is in order.

As many of you already know, the Clever Girls around here are a multi-talented bunch.

Michelle is our true foodie and most sophisticated epicurean (she got us all started watching Top Chef) and she has a great roster of fabulous recipes--super tasty with a gourmet twist. Case in point: her Pork Tenderloin with Mustard Sauce. For a snowy supper this week, consider this tasty dish, and be sure to make enough for left-overs the next night...

Pork Tenderloin with Mustard Sauce
Serves: 8
Prep Time: 15 minutes
Cooking time: 1 hour

1/3 cup white wine
1/3 cup soy sauce
3 tablespoons light brown sugar
2 lb. pork tenderloin
Mustard Sauce
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1/4 teaspoon garlic powder
1 tablespoon sliced green onion

Combine wine, soy sauce and brown sugar in a large, resealable plastic bag. Place tenderloin in bag and refrigerate overnight.

In a small bowl, combine mayonnaise, sour cream, mustard powder, garlic powder and mix well. Refrigerate overnight and keep chilled until ready to serve.

Preheat oven to 325 degrees F. Place meat and marinade in a shallow baking dish and roast for one hour, basting occasionally. Temperature of meat should register 160 degrees F. Let meat rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce and sprinkle with the sliced green onion.

P.S. Next time you're in town and stumped for a good dinner idea, check with Michelle--she'll have something clever to suggest!

February 15, 2010

Perfect Pears

I won't pretend that winter is over yet--not even close--but I can tell you that lots of spring goodies are making their way into Clever Girl. Among our favorite new finds are these wonderful pear candles and slate serving boards. These charming beauties look lovely on the table and come in a bunch of beautiful colors like ice blue, tangerine, pale yellow, sea-foam and raspberry. The simple, rustic form of the pear looks terrific on the cool slate for a instant modern farmhouse look. Perhaps the best part? They're only $6.00!!! So instead of grabbing yet another bottle of wine for your hostess, why not have a few of these on hand? Stop in soon to pick some perfect pears and see all that's new...

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