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Licensed General Contractor
AZ ROC 287314

December 28, 2011


Filed under: Uncategorized — Tags: — jherzlinger @ 4:44 pm

I saw the most amazing bag from Dior! who, in Paris, always has amazingly sometimes really cutting edge clothing.  Well, the new bag which is camouflage is by none other then ANSELM REYLE!  Talk about a bad boy artist, who likes to

deliberately push the boundaries knowing all well he can

make the viewer uncomfortable, keeps at it! My kind of artist!

So, today’s post, is on his fabulous work!

Berlin artist Anselm Reyle, who was inspired early in his career by the agitprop of eighties punk graphics, understands the power of provocation. His best work—collected by art and fashion heavyweights like Charles Saatchi and Peter Marino—

is knowingly over-the-top, existing somewhere between

über kitsch and the sublime: hard-edge striped canvases made in glossy auto paint and glitter; monumental assemblages of silver foil, pulsating LEDs, and flashy fluorescent drips. “I like the idea of bringing stereotypical and sometimes banal forms into new contexts,” says Reyle, who lately has been producing

neon paint-by-number pieces of ponies and kittens. “I am interested in irritating the viewer’s eye.”

Irritating or not, his art certainly caught the attention of Delphine Arnault, Dior’s deputy general manager, who, after seeing some of his pieces at the Almine Rech Gallery in Paris, tapped Reyle to collaborate with the fashion house.

December 17, 2011

Irish Themed Dinner! FOR SATURDAY SUPPER!

Filed under: SATURDAY SUPPER — Tags: — jherzlinger @ 1:29 pm

Even though it’s not St. Patrick’s Day, I can not wait until March to cook one of my favorite meals! To start, brown scones, corned beef cabbage with parsley-mustard sauce, followed by chocolate-stout cake with Guinness ice cream


2 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

3 tablespoon kosher salt

2 tablespoons plus 2 teaspoons baking powder

9 tablespoons unslated butter, chilled and cut into small cubes

1 cup plus 2 tablespoons buttermilk

Preheat the oven to 375 degree Fahrenheit

Place the flours, sugar, and baking powder in a food processor, and process 30 seconds, until well combined.

Add the butter and pulse about 10 times, until the mixture is a coarse meal.

With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.

Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into 5-inch-wide disc. Cut each disc into quarters.

Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.


One 6-pound corned-beef brisket

2 onions

4 whole cloves

2 bay leaves, preferably fresh

1/2 bunch thyme

2 chiles de arbol

6 small carrots

9 golf ball-sized turnips

1 1/4 pounds yellow potatoes, peeled

1 medium green cabbage (about 2 pounds)

Parsley-mustard sauce (recipe follows)

*NOTE: timing is important aspect of this meal. While the meat is resting, finish cooking the vegetables. Though you can prep the vegetables in advance, it’s the best to wait and cook them at the last moment.

Preheat the oven to 325 degrees F

Place the coned beef in a large deep pot and cover with water by 6 inches. Bring to a boil over medium heat.

Cut the onions in half lengthwise, peel them, and poke one clove into each half.

When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chilies. Cover the pot with plastic wrap (yes, it can go in the oven), aluminum foil, and a tight-fitting lid if you have one.

Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and plastic and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)

While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.

When it’s done, remove the meat from the oven, let it cool in a few minutes, and transfer it to a baking sheet.

Turn the oven up to 375 degree F.

Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it. Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.

Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15-20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.

Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserve broth, to you liking. Or, if you like the meat broth best, use it by itself.

Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.


Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsely with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.


2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup Guinness stout

1 cup molasses

1 1/2 teaspoons baking soda

3 extra-large eggs

1/2 cup dark-brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 teaspoon unsalted butter, softened

Guiness ice cream  (recipe follows)

Preheat the oven to 350 degree F

Sift the flour, cocoa powder, cloves, cinnamon, and nutmeg together into a large mixing bowl.

Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don’t be surprised when it foams up.

In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil, and then the beer mixture.

Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough.

Pour batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To kepp the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.

Serve slices of the cake with scoops of the Guinness ice cream.


1/2 vanilla bean

1 cup whole milk

1 cup heavy cream

2/3 cup Guimmess stout

2 tablespoons plus 2 teaspoons molasses

3 extra large egg yolks

1/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

Split the vanilla bean in halt lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover and allow the flavors to infuse for 30 minutes.

While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.

Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.

Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it’s done wil the coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold, process it in an ice cream maker according to the manufacturer’s instructions.

December 16, 2011


Filed under: greta magnusson grossman — Tags: — jherzlinger @ 12:31 pm

The time period of the 1950′s has never been my thing so to speak.  I understand the industrial and understand the functional aspect as well as the utility aspect, but for me the sexy lines and feminine aspect were never there. BUT-there are some fabulous lines of iconic pieces that I totally appreciate, so today’s post is on a brilliant woman, artist and style setter.  GRETA MAGNUSSON GROSSMAN

I hope you enjoy this post and have a great day!

Much Love,


Greta Magnusson Grossman (1906-1999) maintained a prolific forty-year career on two continents, Europe and North America, with achievements in industrial design, interior design and architecture.

The unique approach to Swedish modernism that she brought with her when she moved from Stockholm proved to be incredibly popular in the United States. She opened a much-publicized shop in Beverly Hills in 1940 selling her own designs billed on her business card as “Swedish modern furniture, rugs, lamps and other home furnishings.

” She attracted celebrity clients such as Greta Garbo, Joan Fontaine and Gracie Allen and began making connections that would lead to a number of projects both from her own shop and from Barker Brothers’ Modern Shop launched in 1947, for whom she was designing exclusive pieces and taking interior design commissions.

In the late 1940s Grossman designed a groundbreaking and successful line of lamps for Barker Brothers, later produced by Ralph O. Smith. These were among the first lamps to employ bullet shaped, directional shades and flexible arms. These lamps were included in the “GoodDesign” exhibition at the Museum of Modern Art in New York City ,

as was a chair she designed for Glenn of California.

December 7, 2011

http://www.nicolecohenart.com/ -MY NEWEST FAVORITE ART CRUSH!!

Filed under: nicole cohen — Tags: — jherzlinger @ 1:05 pm

A year and a half ago, when I started to really learn about social media, I came across a blog I fell in love with! The blogs name is SKETCH42.  Nicole Cohen is the woman behind this gorgeous blog! We became fast friends as her style and sense of chic is over the top and very au currant.

In getting to know Nicole, I found out that she is this incredible artist!  On top of being a beautiful young woman with two gorgeous children and a wonderful husband! My favorite women artists have always been helen Frankenthaler and Joan Mitchell.  I am telling you,

Nicole’s talent and vision is of these two women!

I am printing images that are for sale and her link to her art.

I am a champion of Nicole’s talent, as it is rare to meet an artist that truly is a s gifted as she.

Enjoy this emerging artist!

Much love,                                                                                                                                                    


December 3, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 9:29 am

I have had a mad craving for ITALIAN food, something not really great in the Southwest! BUT I love cooking it! Tonight I am throwing an impromptu dinner party and wine tasting to celebrate a great week! I have friends coming over and we’re sampling three fabulous Italian white wines. How good does that sound?

So today’s menu I know you will love! It is really simple and fantastic! Let me know what you think and how it turned out!












First things first, the wine tasting! Set up wines (chilled of course) with plenty of glasses so guests can sip throughout the evening. I recommend a selection that includes La Scolca Gavi di Gavi Black Label (my favorite!), Antinori Cervaro Della Sala and Livio Felluga, Pinot Grigio.











Serves 4

12 (1/2 inch thick) slices from a long Italian loaf (3 inches wide)

3 1/2 tablespoons extra-virgin olive oil

2 (6 1/2 ounce) jars marinated artichoke hearts, drained, rinsed well and patted dry

2 tablespoons heavy cream

1/2 cup tablespoons chopped pitted green olives

3 tablespoons finely chopped red onion

*Preheat broiler and arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil. Broil 4 to 6 inches from heat until golden on top, about 30 seconds, turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.

*Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.

*Stir together olives, onion and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.









Makes 24 hors d’ oeuvres

12 slices firm white sandwich bread

1/4 cup drained bottled capers (chopped)

6 oz fresh mozzarella cut into 1/4 inch thick slices at room temperature

1/4 cup all purpose flour

2 large eggs

2 tablespoons milk

1 tablespoon unsalted butter

2 tablespoons olive oil

*Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches then cut off and discard crusts to form 3 in squares.

*Coat sandwiches with flour, knocking off excess. Beat together eggs, milk and a pinch of salt and pepper in another small, shallow bowl. Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches with egg mixture.

*Fry, turning over once until golden brown then drain on paper towels. Coat and fry remaining 3 sandwiches in the same manner. Cut sandwiches into squares and serve immediately.








Serves 4

3 oz mâche (butter lettuce or watercress can be substituted)

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

*2 to 3 tablespoons extra-virgin olive oil

*Gently toss together mâche, sea salt, pepper and 1 tablespoon oil. Mound salad on plates and drizzle with remaining olive oil.











Serves 4

5 tablespoons unsalted butter cut into tablespoon pieces

12 oz dried egg fettuccine

1/4 teaspoon salt

1 cup finely grated Parmigiano-Reggiano

*Preheat oven to 250 degrees. Melt butter in a heatproof serving bowl in middle of oven for about 5 minutes.

*Cook fettuccine in a 6 to 8 quart pot of boiling salted water until al dente.

*Reserve 1/2 cup pasta cooking water then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl then slowly add 3/4 cup cheese tossing constantly and adding enough cooking water to keep pasta moist.

*Season with salt and pepper to taste then sprinkle with remaining cheese.









1 large egg

3 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/2 teaspoon fresh orange juice

1/2 cup whole milk ricotta

1/3 cup all purpose flour

1/8 teaspoon salt

1 cup olive oil

Confectioners sugar for dusting

*Whisk together egg and granulated sugar then whisk in zest, juice, ricotta, flour and salt until combined. Heat oil in a 10 inch heavy skilled over moderately high heat until hot but not smoking.

*Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once until golden on both sides (about 2 minutes). Transfer with a slotted spoon to paper towels to drain and cool slightly.

*Dust fritters with confectioners sugar and serve immediately.

Kick dessert up a notch and pop open a bottle of Mionetto Il Prosecco Sparking Wine. Pairs perfectly with the Fritters and is a light treat after dinner.

Enjoy and have a wonderful weekend! Love, Jamie

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