Cold Comforts!

Great mates of mine from home (KD, LJ, SK & JS) have just posted on Facebook their Christmas in July winter celebration and it, (almost straight away :) ) had me romanticising about warming fires, bold reds and inviting tables. In short, cosiness. Why? I’m not sure! Here I am lolling about in the temperate temps of the North American summer and the next nano second I’m all over the cold! Honestly, you just can’t please a girl sometimes! Sigh … Give me a minute and I will be back to appreciating where I am :)

Anyhoo, but it wasn’t just the cosy aesthetics that seemed to have me entranced this time round, it was also the fabulous nourishing ‘comfort’ foods that are associated with the colder temperatures. I mean when was the last time some one served up a piping hot roast on a muggy humid day? (Alright, Christmas in Australia but thats an exception and, just quietly, when was the last time it was a scorcher on the holiday? Mm, not for a while, right?) … But back to point  :) … Or served up a sizzling soup to warm the cockles when the sun is beating down? Okay, point taken … soup will and does make the menu at most anytime of the year, but during the summer swelter, my bet is its a Gazpacho or some  other cold concoction. Albeit, downright delicious without a doubt but still, not quite hitting the spot as on a hailing grey day!

But it’s not just the expected brr day meals that are served that has me all gushed up over the chilly tablescape, it’s the wave of modern cuisine that has taken over the kitchen inspired by younger chefs, extensive travel and just good old imagination that has me completely intrigued as well. Roast artichoke as the main? Yes please! And why not? Soo much more forgiving on the waistline :)

Tinerate, it’s also the decor of these tables that inspire a fuzzy feel good. The use of rustic wood, field flowers laced with herbs, tea light candles made from old farm-style jam jars; throw in a few bottles of wine, scatter the corks across the table and … Ta Daa … savour faire finesse at its best (or the very least, shabby chic in overdrive :) )

In my little ole opinion, on so many of the most mesmorising tables, I find the undone look to be the most effectively done, right down to the colourful plates that don’t quite match (for a real ‘devil may care’ nonchalance, maybe some might even be chipped) … It’s an effect that lingers in memory and makes a statement of hospitality nirvana: ‘making it all look too easy!’

Anyhoo, so what do you think?

Till next time.

Tipsy Pipsy xo