Designer

………………………..NO ONE can erase history……nor should anyone try……it’s a slippery slope…..where do you stop?

………………The Fall 1992 show was held at Lincoln Center in the grand hallway just outside of the David H. Koch theater…….If your not familiar with the names of the buildings it is the building to the left as you are facing the fountain……..The models are getting their last looks and lining up for the RED CASHMERE DRESS segment…….At each show I had a photographer back stage taking candid shots…….It was always chaotic and crazy, but great fun…….It was so exciting and such a joy seeing these gorgeous models in my clothes!

…….Is there anything softer than a babies cheek?………This is my nephew and Godson Mathew James Dell’Olio all dressed up in his Christmas outfit and cap. He was 4 months young….He has the most amazing pale Hazel eyes, though you can’t tell from this picture…….Now, 44 years later, he’s 6’7″ tall!!!! and is a really sweet, good warm hearted boy…….He’ll always be a “little” boy to me………………………….

……………………………..Merry Christmas everyone!!

……………On one of my posts, Joko, a model I have worked with many times, mentioned she loved Lingonberry Jam and provided a link to Amazon. Since I’m a raspberry and currant lover I gave it a look and ordered two bottles…….however…..it said that the jam really isn’t for toast and it’s better for cooking? Since I had no idea what to do with them I googled Lingonberry receipts, and this wonderful cookie receipt came up…”RYE and ALMOND COOKIES with LINGONBERRIES” ……..There are very few ingredients which suited me just fine……however…..I did have to buy “Almond Flour”, and “Rye Flour”. The Dark Rye Flour is all I could find, and it worked fine. I doubled the receipt so I would have a descent amount of cookies…..they go fast! You can get the exact receipt on Amazon, but I’ll give you a quick rundown. In a large bowl whisk the two flours, the sugar,  the salt and the cinnamon together well [I sifted it all….it didn’t say to but I did]. Add two tablespoons of water. This is tricky because you will need to add more water to make the dough as described, but they don’t say how much….so I added a tablespoon at a time and mixed it well before adding more….Then add a cube at a time of the room temperature butter, and whisk it in……This was the hard part as I needed three sticks of butter and it didn’t blend with the flour easily. After I blended it all as best as I could I got out my mixer, and on low speed mixed it more adding more water. The dough has to be a certain consistency which the receipt will explain……..next page

……………..I had already prepared my cookie sheets with parchment paper, and set the oven at the suggested temperature….325F. The receipt says the dough should look slightly wet and a bit sticky “Shaggy” what ever that means???? I scooped the dough with a table spoon, and slightly rolled it and put them on the cookie sheets….then into the refrigerator to chill for 30 minutes. When you take them out you roll the dough in the palm of your hand to create a ball…….The receipt says you can either lightly roll the balls in powdered sugar or not before baking…..I did, photo at upper left second in. The receipt also say to cook until a golden color, aprox. 14 mins, but with the powdered sugar coating it was hard to tell when they were golden so next time I’ll sprinkle the cookies at the end after they are cooked and cooled…….Next you make an indentation in the cookie….a thumb print….I used a Champaign cork which was perfect……Next fill  the indentation with Lingonberry jam……I also used Apricot jam…..I guess any jam will work……Then you pop them in the oven and wait the 14 minutes [I actually cooked them longer….18 mins, and they were good]. Then take them out of the oven and let cool on the cookie sheets before transferring to a cooling rack…….BE VERY CAREFUL…..at this stage the cookies are  VERY SOFT…..next page