Comments : 22

Hi friends and happy Sunday to you. Finally we have gotten some moderate weather and it feels amazing! Has me dreaming a bit of spring and getting outdoors, planting flowers, al fresco meals, losing the big heavy jackets and gloves,? I could go on! Hope whatever you are up to this weekend is fun and relaxing. Here we go with my Seven on Sunday…..

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1 HARDEST RESERVATIONS IN THE WORLD? So a friend recently snagged a reservation at the world famous restaurant Noma in Denmark for an upcoming trip for her 50th birthday and bragged about it the way most boast about the birth of a new child. It was quite the accomplishment and we both had a good laugh (she better bring me back a souvenir)!

It got me thinking about restaurants that have that degree of prestige and aura that they create such a frenzy to get one of their coveted tables. I remember when we dined at The French Laundry in Napa it was a simliar deal. I mean we enjoyed it, it was great to get it off my bucket list but I am not going to say it was a life changer:) However its fun to let your mind wander and I enjoy reading/hearing about such restaurants here are a few…..

Noma

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The Fat Duck in Berhshire

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Next in Chicago(watched a great documentary on Grant on Netflix and seeing this restaurant come to life)

 

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The immaculate kitchen at The French Laundry

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Tickets in Barcelona, hummm what am I missing here

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Lodown on the reservations-

I mean lets look at what is involved here to just TRY to get a resey at Noma

How to make a reservation: on the 6th day of every month, the third month out opens up for reservations online and by phone (this coming February 6th, for example, they start taking requests for May). If the last cycle is any indication, it takes only a matter of hours for an entire month to book up; Noma managing director Peter Kreiner estimates that about 20,000 people attempt to get a table on reservations day.

And read this reservation “methodology” for lack of a better word on Schwa in Chicago

The experience begins with the randomness of their reservations system, which is either the most egalitarian or completely unfair thing you’ve encountered. To get in, you’re supposed to call and leave a voicemail request, but that inbox is usually full. If you do happen to get through and get a call back to confirm a time and date, keep in mind that there’s always the chance that Carlson will decide to close the restaurant at a moment’s notice. So delightfully absurd is the current arrangement that the restaurant’s PR company is now using Twitter to field more reservation requests, likely in disorganized fashion.

Click here if you want to see the entire list and get some tips on how to snap up a table!

 

2. BABIES I AM OBSESSED WITH. Discovered these twins on Instagram and I am obsessed with them, I wish I could adopt them and have even invented a new word for them “pudgealinas”.? One of the many things I miss about my kids being young was pinching the rolls on their delicious little chubby thighs:)

The savvy mom of these two cherubs has created an Instagram feed? (a booming one at that and with good reason) of them all dolled up in outfits ranging from little gym leotards to bumble bees….just too stinking cute!! Seeing their pictures always puts a smile on my face:) Click here to follow Leialauren on Instagram.

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3. GORGEOUS BEDS! So I finally am pulling the trigger and ordering an upholstered bed, which I am very excited about getting though it will takes about 3 months. However in my pursuit of a new bed,? I found some more beautiful beds, which made the decision very difficult, plus looking for an e design customer put me in major bed hunting mode!

 

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4. INSTAGRAMS OF INTEREST. And the beauty continues…..just wowed every single week by what I find. So inspiring, and always a way to get totally motivated to create something beautiful or yummy or simply marvel:)

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5. A RECIPE YOU WILL WANT TO? KNOW ABOUT. I have spoken of my Beef Bourgignon before….and made it on a particularly chilly day last week. To say it was heaven in a pot is no exaggeration.? I have had it in a number of places and honestly this is the best I have ever had. It is AMAZING. I got the recipe from a cooking class from the last time we were in Paris. It is a keeper, the ultimate comfort food? and it is so worth sharing…..

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  • About 3-4 tablespoons light virgin olive oil
  • 8 ounces bacon, chopped (1/2 a package)
  • 2 teaspoons fresh garlic cloves, large chopped pieces (not too fine)
  • 1/2 cup?Cognac
  • 1 bottle of good full bodied ?red wine (ideally?like Beaujolais, Cabernet or Burgundy)
  • ?2 cups beef?broth?(I used Emerils box of beef stock which is a 32 oz box)
  • 1-2 tablespoons tomato paste
  • 2-2 1/2 pounds top round beef cut into 1-inch cubes
  • Sea salt to taste
  • Fresh pepper
  • 1 pound carrots, cut to 1 inch (don?t use baby carrots, they are too soft)
  • 2 med.onions- thinly sliced
  • 1 teaspoon fresh?thyme?leaves (1/2 teaspoon dried) I used a bit more than the recipe called for
  • 4 tablespoons butter at room temperature, melted
  • 3 tablespoons all-purpose flour
  • 1 pound fresh mushrooms (cut off stems and discard)
  • 4-5 Yukon gold potatoes

? If you have a nice heavy dutch oven, that is preferable otherwise a good stock pot is fine. I used my Le Cruset ?weighs a ton? pot but it was perfect for this dish plus its French! ?Heat the olive oil and add the bacon, cook on medium until fairly crispy. Remove and drain bacon. Add cubed beef (after they have been rinsed, patted dry and sprinkled with sea salt and pepper) ?one layer at a time and sear the meat, this will take about 4-5 minutes, make sure its seared on all sides. Set aside with the bacon.

Next, you will add carrots, onions, and either potatoes or turnips if you are using them along with salt and pepper to the fat in the pot and cook for about 15 minutes or until soft and onions are lightly browned. Then add garlic and cook for another minute or two. Next add Cognac?you then should take a match and light it right in the pot?STAND BACK while you do this and stare in awe at your budding creation! (This process burns off the alcohol)

Next add the meat and bacon into the pot with the juices already in. Add the bottle of wine and beef broth, this mixture should pretty much cover the meat. Next add tomato paste and thyme. Simmer and then cover?at this point you can either cook it on the stove or transfer to a preheated oven (300 degrees) I cooked mine on the stove. This is a dish that is its best when it simmers on? low most of the day (min. 4 hours). Add a bit of water when necessary. All you need is a loaf of crusty french bread, and a ravenous appetite….this is as good as it gets:)

After about an hour and a half, the meat will be fork tender. On the side, take 2 tbsp of butter and melt then mix with flour and add to stew. In a small saut? pan, melt additional 2 tbsp of butter and saut? mushrooms for about 5-10 minutes or until soft. Add to stew, bring to a brief boil and then simmer and cook for an additional 30 minutes. Season to taste. At the end, I add a few additional stalks of fresh thyme?get that baguette and wine ready and you are in for a divine treat!
6. LIGHTING DILEMMAS. Many get confused about the right size of lighting fixtures, where/how to place them, yes it can be daunting. I must admit even I have to really think about it and its too expensive of an item to go with the trial and error approach. So this chart is priceless…and really right on the money-
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7.? AN INSPIRATION . This girl is really something. Overcoming odds most could not survive from, I am in awe of who Malala has become and love how her voice is being heard all over the world. Cannot wait to see this!

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So that’s whats on my radar this week…anything here get your attention? Thank you as always for stopping by, wishing you a wonderful day and end to your weekend. Until next time……

PS Look what finally arrived in the new arrivals…the gorgeous wood tiered servers!? Click here to see

WC_RD_TIER_white__30924.1434125057.500-351x263 OWC_3TIER_white__03221.1450376287.500-351x263PPS Last day for porcelain colored promo….still some wonderful pieces left, click here to visit

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PPPS If you missed my? random musings, the new site poll and a chance to win a silver wine cooler click here

That’s it I really really promise:)

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anita rivera on

GOod morning Tina! I have a few moments before I have to do some school work (yes, even on a Sunday!) and I just had to pop in; your post just came in my inbox.

OK, that bed, the first one. LOVE! Whatever you choose will be gorgeous, and you must be having a blast hunting for the right one. And those babies….what a hoot; so cute, famous already, and yes, INSPIRING (well, not to get pregnant….I’m way beyond the age!) but the photography poetry is such a sweet surprise.

I hope you are enjoying seeing SPRING time come up. Here in Minneapolis, it’s been very warm and I wouldn’t be surprised if I were to see some crocus trying to creep up. Enjoy the magic, Tina! Anita

Jordana @WhiteCabana on

Hi Tina,
I, too, am on the hunt for a bed since I have declared 2016 as “The Year of My Bed”. My bedroom needs a makeover, and the best place to start is with the bed! As such, I’m wondering if you could tell me where the two cane beds are from. Thanks!
Jordana
p.s. Hi Mom! I know you must be reading this post and thinking the same thing about the cane beds!

Karen on

Good morning Tina. I am looking for an upholstered bed for my master bedroom too. Can you tell me the names of some good, reputable sources for an upolstered bed?

Judi on

Hi Tina,
I’m new to your web site and have been reading your posts for a couple of weeks. They’re very interesting! This morning, I found myself reading ” Sunday Seven.” Loving it – everything from cute babies to the brave Malala.
Thank you,
Judi

Corina on

Tina,

I love these beds!! Can you please tell me where I could find the last one, the four poster?

Thank you!
Corina

Sandy @ You may be wandering on

My favorite post of the week! I need to try that recipe ASAP. The restaurant information is fascinating – I wonder if they are really worth it. There is no incentive for repeat business (I can’t imagine going through that process more than once!) Hope you are having a relaxing Sunday! xoxox

Karena on

HI Tina. love your restaurant story.remember the first time we went to The French Laundry, it had not been open long and what an experience! Just watched “Three Stars” last week, so fascinating!

A beautiful bed makes such a statement, and upholstered ones always seem so inviting and comfortable!

I hope you’ve had a relaxing weekend and I look forward to trying your Beef Bourgignon recipe!
xoxo
Karena
The Arts by Karena

Sandra Olson on

Good morning Tina! Seven on Sunday is my favorite part of Sunday morning.
Love all the beds but especially the first one. If you have a chance to let me know who the manufacturer is, I would appreciate it.

Thanks for all you do!

Sandie

Dewees on

Tina, could you post information about table lamps? I’m struggling with the size of a lamp for a circular table 32×28. Thanks so much, Anne

Donna on

Please consider some format in the future, to click on for printing a recipe or other single item!

Love your mix of place settings……….from al fresco to formal.

Aimee Robinson on

Always look forward to your Seven on Sunday. It gives us more insight into your personal preferences on various ideas and subjects! Love it! One of my sons old HS friends in a chef at the French Laundry. We’re so proud of him! I am away in Florida now, but once I return to the “colder” climate in Alabama, I look forward to making the recipe! Appears perfect for a cold February Dinner.

splendid market on

You are a wealth of information today!! It is funny how we knock ourselves out to go to these famous eateries and so many times the food is… not that special. Fun to hear about all of these places all the same. The little suma babies are beyond, love those waxy little plump appendages!

Maritza on

Tina, these beds are stunning…..

SHERYL on

WHAT A GREAT ARRAY OF TOPICS! i ENJOYED THEM ALL FROM THE LIGHTING RULES, MALALA, THE PUDGEALINAS AND THE RESTAURANTS. FASCINATED BY THEM ALL. THANKS!

Elizabeth@pineconesandacornsblog on

Good evening Tina,

I love these beds! Thanks for posting them, I am searching for a new bed myself and have yet to see one that I like. These could all be contenders.

I of course cannot wait to go and check out a few of the instagram feeds, there ae so many good ones that you could be on their all day.

I hope that you have a fabulous day!

Elizabeth

Peggy EkEna on

Good Monday morning; I am a day late to the party. Really enjoyed looking at the upholstered headboards but I, personally, am not a fan of the four post versions. I loved the photos of the twin babies, especially the tee shirts that state, “Rock your rolls!” #Adorable

Karolyn on

I have friends who all went to French Laundry and they said the same thing it was good but not amazing and they booked months ahead for it as well.
The beds are wonderful makes me want to ditch mine!
Hope all is well!
K

Leslie Sinclair on

Omgoodness loved all but those cute babies are hard to beat!! thanks for putting a smile on my face!! xo Leslie

Katie Clooney on

Hello dear Tina… I’m a day late and a dollar short as always. Great section on reservations. The Polo Bar is pretty difficult to get into. We managed but only because a few strings were pulled. We we wanted to go back without the strings, the only reservations we could get were for 5PM. What movie stars are going to be there then. They are just getting up at the time. Those twin babies are too cute – I just want to pinch their cheeks. The Mr. would love that documentary on the Fat Duck. Hope you have a wonderful week. Can’t wait to see your new site!!!!

Stephanie on

Omg those twin babies! Beyond cute.

tee on

Love the posts as usual, beautiful beds, and thanks for the update on your gorgeous home.

You asked in one of your questionnaires, “sites you love to follow”. I have a new one you may or may not have seen. It’s called the “The Scout Guide”.

Mary Lu on

Tina! The beef bourguignon was wonderful! I went right to the store after reading the recipe and made it Sunday. My husband couldn’t stop eating it. I highly recommend it. Thank you for sharing such an amazing recipe!

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