Feb 06

Latin Flavors Influence Macho Football Parties – by Design?

I write about things that catch my attention. Generally centered on the world of design- which is actually everything around us – therefore, I have a broad reach of subjects that are constantly popping up and seem pertinent. Today, Super Bowl Sunday having just returned last night from south of our border, I am still in my Latin mode – perfect for this day’s celebrations. And also on this the 100th anniversary of President Ronald Regan’s birth we are reminded that he campaigned on the North American Common Market and that was the impetus for NAFTA back in the mid eighties. He had the vision that we are so closely connected and should celebrate that connectivity with more open and shared economic and cultural exchange. Foodies unite with the flow of firey foods that seep up from the chile fields into our markets, kitchens and ultimately party platters!
From Bill Geist teaching his grandson this morning on CBS Sunday Morning the fine art of being a man honoring the game with the party fare on the cocktail table to my husband making his favorite Firehouse chili recipe, the culinary influences from our own southwest and points even farther south are abundantly apparent.
Not everyone is want to incorporate Mexican textiles, Talavera tiles, brilliantly bright pottery or the like into their home decor…but come football season and you’ll find colonial homes on the historic registrar all over the east coast armed with their obligatory bags of Tostitos and Doritos! I heard yesterday that the avocado sales in the United States goes off the charts this week in preparation for the bazillion pounds of guacamole dip being prepared for the Super Bowl parties!
So all the recent cooking shows and guest spots have been featuring basic to outrageously creative versions of salsas, quesadillas, queso and chips, tacos of every variety and even Mexico’s royal crowned cerveza, Corona challenging the King of Beers…how did this happen? When and how did this particular sports scene morph into an unconscious celebration of Latin American culinary interpretations? Was this by design?
It does beg that question, the answer to which is undeniably true – it began with the macho image – no silly, not nacho, macho – that somehow translated into spicy (look what habaneros in Tabasco have done for our very own Buffalo wings), which means the hotter you can take it, the more manly you are…and thus the tradition was born. Starting back with bowls of that “Texas” chile, tomato based stew of red kidney beans and hamburger meat which by personal preference (remember the manly man likes it hot) is identified by how much red chile powder one adds to the brew to Velvetta becoming synonymous with queso dip it became a theme of hot punctuations of flavor. Chile con queso to be exact – with a can of Rotelle or your own version from scratch with melted cheese and cream and roasted and peeled chiles, onions and tomotoes all chopped into the blend it’s all about flavor and HEAT! Do you use jalapenos or serranos? Do you stuff jalapenos with gooey queso and deep fry for tantalizing poppers? Do you buy salsa in a jar or make your own from the freshest ingredients diced into a fresco pico de gallo? Simple recipe to follow:
5 ripe Roma tomatoes diced 1 med. onion diced (white is traditional – but go crazy with a red one – porque no?) 5 serrano chiles seeded and diced (keep your hands away from your nose and eyes for the next several hours – or use gloves when you chop – like a wimp) 1 large lime or 3 small ones juiced (also nice to have a bowl cut-up for the beer – in which case you will need MANY more) 1/3 c. fresh cilantro leaves finely chopped
Mix it all together and dive into it with fresh tortilla chips – or bagged from the store if you must!
Whether a purist or packaged party planner, let’s pull out our sombrero chip and dip platters, and celebrate our adopted Latin flavors, colors and heat that raise the temperatures on these chilly football afternoons – Ole!

Jan 18

The Original Design of the Perfect Margarita – Simply Sublime

By pattisays In food and interior design, travel and design / 2 Comments

Why is it so difficult to get a good margarita? Seems like all these bars with their fancy concoctions and infusions try too hard to reinvent that which is so perfect in its original form. Don’t give me the sweet and sour mix or the carbonated fizz, please don’t add sugar or simple syrup, just keep it simple!
While introducing Heather and Tricia to Mexico this week, Tricia thought that I should post the perfect margarita to which I introduced her last year and she has enjoyed ever since – here we are in paradise and Heather staged a photo shot right on our balcony of the ingredients (using Controy instead of the traditional Cointreau) the perfect picture!
So finding the perfect margarita….down here in Mexico we even find this frustration – perhaps the masses have forgotten the simplicity that is so fine – paired with a cultivated sweet-tooth, common margaritas are often waaaay too sweet. Jalisco, the very state in which the precious nectar of the agave root was first extracted and distilled to create this Mexican treasure – tequila – offers many variations on the theme. Yet the original libation created in Mexico City is simply an equal combination of tequila, Cointreau and fresh lime juice served on the rocks.
Another option of the orange flavored French liquor, Cointreau has been made less expensively here in Mexico in their version called Controy. The other French liquor with an orange flavor, Grand Marnier is often substituted – rather successfully. But the real deal is with the Cointreau.
Whether it’s in a fancy stemmed broad blue or green hand blown margarita glass, big bulbous heavy barbell of a vessel, or even a pilsner like the one I had in the Houston airport at Pappadeaux’s last Saturday, the trick is all in the ingredients. KISS – equal parts tequila, Cointreau, and freshly squeezed lime juice.
Usually, traditionally, it is served on the rocks in a short cocktail glass…whether you salt the rim or not is personal preference – but salted is the way it all started. Here in Mexico you often see a small plate slightly larger than the diameter of a slice of pineapple – with a slice of juicy pineapple. It is that and not water or a damp cloth which is used to moisten the rim before twisting it in the dish of course salt.
And then there are the various types of tequila…first it must be 100% agave. There are blends which add sugar cane (like rum) and other ingredients which are NOT 100% agave. Read the label! It can only really be called tequila if it made from 100% agave. Got it? There are three types of tequila white (new, clear, silver), reposado aged a bit and añejo aged a bit more. Not like the years we see in scotch…12 years, 26 years…but they are often aged in whiskey kegs – the oaky barrels discarded after years of service then re-used to age (for a much shorter time) the tequila which takes on the warm colors and rich tones from the other distillations. The flavors are nearly limitless and the tastings for fine tequila are as subtle, rich and varied as the finest wines. The price can vary too – with incredibly well regarded shots going in the hundreds – now THAT’S a shot!
Many people prefer the crisp silver tequilas in their citrusy margaritas while others prefer the warmer, smoother flavor of the aged versions. However you like it – remember the mantra for a great margarita – what is it? KISS – equal parts tequila, Cointreau and freshly squeezed lime juice – simply sublime.

Jan 17

Making Something Out of Nothing – Spontaneous Great Design On-Site

By pattisays In context of interior design, design, design trends, DIY design, environmental, exterior - outdoor design, food and interior design, table dressings /

Instant change in scenery…from the chilly high desert of New Mexico to the expansive beaches along the Bay of Banderas between La Cruz and Punta de Mita. We’re here now enjoying the sky touch the sea and purple mountains shrouded in mist circling the bay creating an awesome scene of tropical splendor. Palm fronds reach from their trunks and crinkle their tips in the breeze like giant green shrimp trying to escape into the air.
Last night we had a dinner party with our fabuous friends the familia Leon de la Vega. Federico, Luli, Victoria and Lupita join us every year for dinner at this magical spot. In anticipation of the evening’s party, I planned the menu on the plane, groceries were purchased on the way from the airport and the first day of our visit unfolded.
Joined this year by niece Heather and cousin Tricia, we are having an adventure! As I explained the plan for the day and tasks to be performed to ready ourselves for the dinner party, one aspect fascinated the girls. I wanted (as I always do) to dress the table – and they looked at each other, shrugged, raised their up-turned hands to the sky and said in unison “with what?” (Can you visualize that scene?)
Always working with available materials the task is like a treasure hunt for me. There were simple woven placemats in a drawer. Their organic color and texture were perfect contrast to the smooth surface of the honed stone table top. Next I grabbed a water glass from the cupboard, went outside and began to prune a trailing pothos plant for the naked center of the travertine slab. In a drawer we discovered a pair of votive candles colorfully wrapped with an angelically handsome face of Jesus in a baggie with a package of matches – intended for emergencies in case of a power outage after dark – until the emergency generators kick-in. Knowing that they probably had these in inventory, I called the front desk to request 6 of these little luminaries – offered to pay for them – but they were delivered to the room gratis. After peeling off the holy wrappers, we stood back and examined our progress…a pretty green trailing plant with small white votive candles…next step…to the beach!! We ventured forth to comb the leavings from high tide where we scavenged gathering our decorative elements… smooth stones washed by the sea and bleached by the sun with white oyster shells pearly and iridescent perfect for bases beneath our little white candles.
Scattering the stones along the center of the table and placing three shells on either side of the center, we positioned the candles on the shells and Voila!! A beautiful tablescape – made more enchanting as night fell and the candles glowed -move over Sandra Lee! All created on-site with the spontaneity resulting from limited, but very successful resources, in perfect context with our tropical beach setting. Mix those margaritas and enjoy!

Jan 09

Design Trends…Individual, Artful Confections of Expression

By pattisays In art and interior design, art as gift ideas, design, design trends, DIY design, food and interior design /

Funny how themes spread across popular culture…okay, not so funny, just fact. From what’s in Vogue to passing trends, we see the elements and wallow in the offerings. So have you noticed the cupcake craze? Designer cupcakes for crying out loud!! And you ask, why not? They’re little art pieces, individual confections of expression – and so much fun!
Cupcakes remind us of childhood and yet today are not just used for little girls’ birthday parties – they’re wedding sensations! Tiers of colorful cakes in cups – it just says fun! Once holiday opportunities, something to sprinkle jimmies on for special occasions…lick the frosting off first…orange and black for Halloween, pastel for Easter, red, white and blue for 4th of July – they now transcend mere holidays and have come into their own as spectacular presentations of creativity – gifts of decadence – simple, yet sinful nonetheless.
So we have joined the ranks with our indulgent collection of confections by Susan Roden who renders these delicate temptations in soft, swirling pastels beautiful enough to eat, offering the viewer an escape into amorous indulgence. We even have colorful cookbooks on the subject, flour sack dish cloths adorned with dripping frosted cupcakes and many other representations of this sweet timeless trend!
Can a trend be timeless or does it then become something else? If it is timeless then it transcends the suggested timeframe of a trend. And as I write this, I firmly believe that inasmuch as cupcakes are currently being re-evaluated, redesigned, and appreciated beyond their previous niche – they are NOT a trend – merely their newfound appreciation appears as though a trend…when in fact, they are a delightful little delicacy that perhaps is redesigned and improved with age and rediscovery.
I’m surprised that we haven’t seen a little Volkswagen dressed up as a cross-country touring cupcake…maybe it needs to be attached to a national name – like Sarah Lee or something…flash on the LED lights of Times Square…too bad Ben and Jerry don’t branch out into cupcakes…their Jane Mansfield cups could really run-ith over!!! “Get a load of those knockers!” Oh what Duff Goldman could do!!! That’s enough!!!
Celebrate the cupcake!!!

Jan 02

DESIGN YOUR NEW YEAR’S PROGRAM

By pattisays In color and temperature re: interior design, design, design trends, DIY design, food and interior design /

I keep thinking that I have finished eating with gusto – holiday fashion – and then another fabulous opportunity presents itself. We have now entered the New Year of 2011 and veal marsala was offered irresistibly tonight and I selected braised spinach instead of the accompanying pasta. Do I get points?
As I recently spoke about “cleansing the color palette” of design and seasonal decoration in the face of the New Year – I recommend that we do the same for that over-taxed gastronomic palette that has been painted with all manner of food extravagances this past season.
Pass those silver platters with crisp leaves of endive topped with olive tapenades or celery stalks stuffed with lighter fare of herbed goat cheese. Chase that martini with lots of water and get out there and walk it off!!!
I was in TWO homes today – unrelated to each other and BOTH of them had two – not just one – but TWO enormous plastic orbs – yes, Pilates balls – smack dab in the center of the primary living area!! I asked each owner how and when they used them – both were shy about admitting that they were NOT employed to the extent to which they were designed and initially brought into the homes. Yet, there they were, front and center in the interior of these otherwise quite well composed living centers.
I’m thinking – put them right by your bed so that you trip over them upon arising and have to face the decision right then and there whether to do the deed and take up the task before the events of the day interfere.
Design your exercise program around a realistic living schedule. IF you can discipline yourself to set a standing appointment away from home before, during or after your day’s activities, more power to you…if jumping into something right out of the sack insures better commitment and continuity – go for it!! But design this new year’s regimen in your home, out of your home, or whatever it takes to burn off the last months’ ingested temptations and get a new start!
Happy Healthy New Year!!!

Dec 21

Red or Green or CHRISTMAS?

By pattisays In DIY design, food and interior design, travel and design /

As all New Mexicans and even those who frequent our Land of Enchantment and crave our cuisine know, the question is “Red, Green or Christmas?” Of course this refers to your choice of chile, THE traditional condiment and basis for nearly all savory New Mexican flavor combinations. We regard this flavorful staple from the earth to be quintessential in our Slow Food repertoire. The Red, the dried pods often found hanging as ristras from porticos and by front doors are a familiar site, are ground into powder or boiled and reconstituted to create the rich velvety or course (strained or not strained) salsa flavored with garlic and oregano for a rich, warm accompaniment or main ingredient to many dishes. The Green, the ripe chiles are used for a variety of things – but as a condiment (red or green) they are roasted and peeled, chopped and boiled resulting in a luscious salsa verde infused into or slathered on a variety of dishes. Hence, red or green and if you love them both, you’ll say “Christmas for me” which is the popular request at any time of year for a combination of the two!
As the days are their shortest, and the farolitos/luminarios are lining the streets, houses and buildings, pinon fires burn releasing a smoky scent into the night air and friends gather for a bowl of posole (red or green for you?), tamales served steaming and libations of good cheer – we celebrate Christmas and the coming and promise of the New Year.
Debbie Paisner brought us a new piece to display at the gallery called “Red or Green – I’ll take Christmas.” This delicious study of steamy enchiladas pays homage to this traditional fare in a beautifully rendered oil painting. Thanks Debbie for your ever enchanting scenes of New Mexico!

Delicious oil painting by Debbie Paisner $575.00

Dec 13

Personal Design Expression for the Holidays

By pattisays In design, design trends, DIY design, food and interior design, nostalgia and design, seasonal interior design /

Maybe it’s just me…because I know many in the design field who go whole hog for the holidays and any seasonal change for that matter. I however seem to do minimal personal modifications for these landmark opportunities of design statements in the home.
We’re in the fast lane and that might be part of it. Not having time to devote to such luxuries as removing a layer of life to make room for the seasonal layer of ornamentation – might be part of it -only to replace and re-do a month later…Or is it the busman’s holiday? Not so for some in my profession, but for me, I don’t focus on modifying my personal environment with the enthusiasm and objectivity – if not subjectivity that I do for my clients when it comes to holiday décor.
Retain my services to define your personal holiday statement and I can conjure up magnificent expressions for anything from starry nights of theatrical lighting, glitz and bling, pyrotechnics for New Years and /or the 4th of July all the way to pastel eggs and draping bouquets of French tulips as Easter approaches and Spring subtly announces itself. Don’t invite the idea of livestock into your request, as full manger scenes and pens of bunnies being corralled (try that) by a man-sized person in a costume assuming the Easter bunny role – is not out of the question – it can be over the top and very much fun!
Perhaps it’s because I am “on” so much of the time. And as much as I LOVE the challenges of design, coming home is a quiet time – a place to renew and not to be so “on” that I need to go over the top. My canvas is all over the place in other people’s environments whereas yours might be exclusively your home – so paint it festive – decorate it dazzling for the holidays and the seasonal shifts that offer so much opportunity in the way of personal expression.
In recent years, I hate to admit, I have even given myself a bi on the exercise of putting up a tree when I know that we will be away for the actual Christmas day festivities or that we are not indulging the kids as they might be out-of-town…on those years a big poinsettia from Costo fits the bill. Seriously…that sounds terrible – but a big red poinsettia can make quite a statement – that with the wreaths on the front doors, white lights on the shrubbery and a token bouquet of red flowers in the vases…put on the Christmas music the entire month of December – Voila!
“Bah Humbug” you say. Yet, the satisfaction – the genuine pleasure derived can vary among people. Ok, this year I wrapped garland around the banister with bows and lights – that’s when I pull out the stops…but this year is different. We are here from the “almost” front of the month through Christmas without interruption – often we find ourselves leaving for two weeks and arriving back in time to screech into Christmas with no holds barred, frantically getting Christmas cards out (no doubt with a photos having been taken elsewhere on the 15th or 18th or 22nd of the month), wrapping packages and throwing them at the post office counter, paying a premium for expedited delivery, or not, in the nick of time – or maybe after Christmas – why not milk the fun for longer if possible? Sometimes I have actually been in the position of questioning a dual purpose Christmas card and Valentine greeting in one fell swoop!
“When do you bake cookies?” you say. Well, my grandmother, Dee Dee was the queen of cookie baking and as I said in this very blog as we approached Thanksgiving, my cousin has taken the lead in that department – I enjoy eating others’ confections – but time to bake cookies? Hello?
The Renaissance woman, the Anjolie (Did I spell that correctly? Well, you the reader either know the reference or you don’t.) model who can do it all…Really? I consider myself busy most days. I know we all pick our priorities and we often saddle ourselves with onerous projects that further impede our ability to function evenly at a comfortable pace – but do what you like and do what you can and splash some red and green about with the accents of your personal choice – shimmers of silver and gold – rich brilliance of jewel toned amethyst, topaz, garnet, emerald and sapphire – boil some cinnamon sticks or evergreen cuttings on the stove in lieu of baking or erecting a live tree for hours…define your holiday environment – enjoy – mix a Manhattan – Cheers!

Nov 25

Designing Pies and Giving Thanks

By pattisays In food and interior design, nostalgia and design /

Everyone has their own Thanksgiving traditions – one of ours is all about pies. Our grandmother, Dee Dee, was the pie baker of perfect pies. Feather has continued with her recipes and added some of her own – or in the case of the pumpkin chiffon, Charlie Gibson’s recipe – yes, ABC’s Charlie Gibson! From traditional pecan to classic apple and traditional pumpkin pies, the pumpkin chiffon has joined the ranks at our Thanksgiving table.
I told Feather that if she were to sell these pies, she would have to charge $300.00 per pie as the care and attention to detail that she devotes to each is astonishing. These are not production pies! They are masterful pieces of deliciously edible art – they are flakey of crust and delicate, yet rich of flavors and are even requested by the up-coming generation in lieu of birthday cakes! The kids eagerly await their birthdays to request their favorite pie as their birthday pastry of choice!
Some will want a big chunk of cheddar cheese alongside their apple and others will prefer a large scoop of vanilla ice cream. Some want them warmed and others don’t care. With the initial introduction of the pumpkin chiffon, for example, some were dismayed that they might not ever have their traditional pumpkin again – regardless of how fine and fabulous the new version might be – traditions are hard to let go, which brought us to the detail of brown sugared walnuts sprinkled in the circle on top of Dee Dee’s traditional pumpkin pie – a detail that I adore. Feather piped up that she never cared for the nuts on top – I exclaimed with total disbelief – “How could you NOT love those nuts on the top?” To which she simply replied, “I just didn’t.” “So”, she continued, “I guess you’ll be missing those nuts this year.” which now is bothering me no end as I think about how I love those nuts on top of the traditional pumpkin pie.
Yesterday, when one of the men was sent to the store with a last minute grocery list – one question was “What type of whipping cream?” At which point we all turned and looked incredulously in his direction and I asked “What on earth do you mean, what kind of whipping cream?” To his defense came a kinder voice – “well, I see why you asked that.” He replied, “Well yes, there is whipping cream in the carton and the squirt out of a can – and I guess that’s all.” And she quietly said, “Yes well, I prefer the carton, that’s what I meant.” I can just imagine what would have happened had he arrived with a can of squirtable whipped cream – EVEN if it were to say that it is all dairy! And then there was the package of shelled edamame instead of the requested frozen green peas – well anyone can make that mistake.
So go forth this Thanksgiving Day and I hope that you have the flavors and friends, family and festivity that you deserve and desire – for which we are all very thankful. As for me, I guess I’ll be missing those nuts this year – but other things considered, not much to miss with all the other bountiful things for which to give much thanks.

Nov 20

Gather ‘round and Give Thanks – It’s All Relative!

By pattisays In context of interior design, dining and design, food and interior design, interior design, kitchen, practical design /

A community table… in a place, like the “stand-in-line for days until your table is announced – but WELL worth the wait,” Pasqual’s in Santa Fe, is a stimulating and spontaneous experience. You elect to be seated at the “Community Table” where, in the center of the space, you are seated with total strangers to commune over your meal. Not unlike speed dating – because you are placed between people that you don’t know and conversing about whatever comes to mind and connects from there…however, not fast like “speed dating’ nor as engaging because you are not searching for a mate…
So, where does this place us in this blog? Tonight, we gathered at a friend’s for dinner. The hors d’ oeuvres were many and they were placed on the kitchen island where people usually gather for a party. But the hostess had different ideas. She had a perfectly comfortable farm table nestled into a banco filled with grand, over-stuffed down pillows WHICH that very day she had taken out back and vacuumed to a fare-thee-well.
With encouragement and the talents of a herding dog to steer us, we migrated to the table, where the hors d’oeuvres were transferred in the middle for central reach, and where began an animated collective of multiple conversations – simultaneous and energizing. The drinks were generous and the hors d’oeuvres were plenty. Complex and purely traditional cheeses and crackers, toasts with blue and walnuts, Shitake spread and veggies for the crunch and relief from the decadent and cheesy – yet elegant – proteins of it all!
As it becomes that cozy time of year…we gather with friends and make good conversation…durable, moisture resistant Crypton fabrics have made these kitchen banco pillows/cushions, in the aforementioned very real scene, easy to maintain over the years. Now, in an incredible variety of types, styles and colors, Crypton can be YOUR new best friend. Please don’t abuse it with oils…all other liquids will race off the surface – wine, water, coffee and tea – all other than oils – and even with oils, ACT FAST – and you will mitigate the problem.
Nearing Thanksgiving –we give thanks –gather round and know that others have it much more stressful than we – and if you are stressed – put it in perspective and KNOW that there are others less fortunate. Happy almost Thanksgiving! Think About It!!!!!!