Newsletter Archive

Photo credit: Deb Key Storytime… a mini peek about me, so pour a cup of tea! Quite often, I am asked “when and why” I began to design dresses, especially since my business is interior design. Well, it is probably not what you think- I have been designing dresses for longer than you may imagine. Here is my story: My darling Daddy, whom I loved and adored, died suddenly from a heart attack when I was sixteen… I was devastated. On top of that challenge, my Mum did not have access to any money in the bank for over six months because of a mistake the bank made. I never understood why,  but it happened, and she was too proud to let her family help us. During that time, I was invited to dances, debuts, and cotillions, which required a long and short party dress wardrobe. It was time to

Some hosts have a natural affinity for hosting memorable dinner parties effortlessly. Within moments of arriving at a home, you know whether it will be a jolly affair… or not. I was asked what two elements a successful host should strive to master: joyful energy and elegant ease! I realize how fortunate I was to observe my parents, who entertained constantly. We moved worldwide, and within two weeks, Mummy would host an elegant dinner party with ease… she had a gift.   So, by osmosis, mimic, and practice, I learned.  Stuart and I love to entertain. Several of you nudged me to share a few of our secret tricks! Moments before our guests arrive: We savor a few cherished moments and sip a glass of wine in anticipation of our guests’ arrival. This is not always easy to accomplish, as there are always last-minute details one must attend to, right?!  But,

Many years ago, in my entertaining roster of memories, I learned a valuable lesson, one I wish to pass along to you!  When you invite guests to your house for dinner (or any meal for that matter), once they accept, I urge you to then ask them “THE question”: “Do you have any food allergies or dislikes?!” Oh boy, I learned this the hard way. At one of our first big dinner parties Stuart and I hosted years ago, I made my foolproof beef tenderloin with a bearnaise sauce… divine, right? Well, JUST as our ten guests were seated at the table and dinner was being served, one couple announced that they were vegetarians! Really? Why did they not advise me of this when they accepted my invitation? It is the guest’s responsibility to tell the host. What did I do? It just so happened that I had a box

Last week I touched on reciprocation, “the forgotten art of hospitality,” and you, my dear subscribers, are passionate about it! I received more letters than ever in favor of this simple principle of giving and receiving… and the lack of it in today’s society. Today, I am featuring just a few heartfelt notes I received to confirm that you are not alone; reciprocity reflects the basic human desire to create a sense of balance and fairness in our social interactions!  And it does not have to cost a fortune to reciprocate hospitality. Take a peek… Dear Holly, This topic never seems to be discussed—thank you for sharing your commentary.  I, at one time, thought I had too many expectations for reciprocation. However, as my mother would say, it is simply “good form” to return a lovely time with a lovely time.  It is the ultimate thank-you note and an acknowledgment of

(Dress is Ala von Auersperg)  A darling subscriber brought up an interesting topic: the “unwritten rule” of reciprocating hospitality. Is it a lost art? Reciprocation, a gracious social norm, involves returning a favor or invitation.  It is an essential aspect of friendship. However, it is often overlooked in today’s society. I am speaking about social events, not business, and in particular, an intimate dinner party, not necessarily a large cocktail party or reception. My subscriber shared her personal experience: she and her husband have invited and hosted several couples to their dinner parties, who seemed to enjoy themselves thoroughly. However, over time, to their surprise, these guests have yet to extend an invitation in return. It is not because they didn’t have a delightful time; they gleefully accepted their invitations on more than one occasion! Why? I remember when a dear friend of mine, who has a very grand house and

Cooking seafood in our apartment is a bit of a challenge compared to cooking seafood in our house, as the fishy aroma can linger for days. Even though the sliding doors are opened, and scented candles are lit, it does not seem to dissipate! So, when making a lobster bisque, I take an easy, “scent-free” shortcut! I buy it ready-made and add my special touches to make it “semi-homemade.” There are several places to buy yummy, premade lobster bisque that is refrigerated (and not in a can), such as Publix, Panera, and Costco. I simply add some Madeira wine to taste, along with a shake or two of red pepper flakes, to the store-bought bisque, slowly bring it to a simmer, and add “the secret” dollop of crab or lobster. My “Secret” Ingredients Mix and simmer until warm: Premade and refrigerated Lobster Bisque Madeira Wine (to taste) Pepper flakes (to taste) Add