An Abundant Life - Traditions

A few weeks ago I was on my way home and was trying to find the entrance to the train in the newly designed Brookfield Place. I've been in and around the Winter Garden over the years many times, but the new design had me all turned around, so I found myself walking around the whole complex looking for the right way to get where I was going. As will happen sometimes, I stumbled onto a wonderful exhibit that made my out of the way walk seem completely the right way to go, and after asking if I could take some photographs for my blog and Instagram, I found myself happily on board a historic Viking Ship with the most delightful crew. Fully sailworthy, it has traveled all the way from Norway to the United States, making stops along the way for local show and tells. A great place for youth and families and sailing fans like me, going on board for a walk around the Draken Harald Harfagre is a trip worth taking. After leaving the North Cove last Sunday, they sailed on their way to the Mystic Seaport. Follow their trip and see where you can catch them for a world of historic experience.

The Draken Harald Harfagre At North Cove

www.drakenexpeditionamerica.com

A Glimpse Of Sailing History On Display

Sophia McCloy, Kalle Wannerskog, And Alexandra Sewell

On Deck In The Winter Garden

Crew Member Wayne Nolte Gives A Warm Welcome To Visitors

Youth Groups And Adults Learn About Seafaring History

Hand Carved Ravens Add To Historical Authenticity

Sleeping Quarters For the Crew

Old World Craftsmanship

The Winter Garden At Brookfield Place

Beautiful Legacies

My earliest memories of perfume are of the special occasions and holidays when my mother and my father's mother would kiss me hello or good night. My father's mother wore perfume every day - one called Norell that I can still smell whenever I think of her - but she lived far enough away that unless we were visiting I didn't get the chance to see her very often. My mother only wore perfume if she was going out or it was a very special occasion - her perfume was always Chanel No. 5, and that was the first perfume I was ever given by my father. When I was a teenager, I got a job working at Lord & Taylor during the summer months and holidays, and there were some wonderful people in the cosmetics department who offered to help me learn how to put on makeup like a professional. I was an aspiring actress, and the tips they gave me then helped me on stage and off for all of the years after. Because of the wonderful way they treated me then, although I am not someone who wears alot of makeup every day I have been a fan of the many talented and tireless makeup artists who work in the well known department stores. Over the years I have stopped by different counters and never been disappointed by the knowledge and care each person takes with every customer who stops by during even the busiest of days.

Last week I had the opportunity to attend the Allure Best Of Beauty Celebration at Bloomingdales in SoHo, NYC. I knew it would be lovely and it was - and it brought back so many wonderful memories that I know I'll be visiting those counters again in the future. For information about all of the wonderful winners, see the October 2016 issue of Allure Magazine.

Allure Best Of Beauty Celebration

At Bloomingdales, SoHo

504 Broadway, New York City

www.bloomingdales.com/soho

www.allure.com

A Glimpse Of The Newest Perfection From Chanel Fragrance

A Family Heritage

My grandfather was a baker and I grew up with a mother who baked nearly every day. It was something that was easy for her, and as part of my earliest memories, baking is something that I do whenever I have the chance. There's a coffee cake that I love and it's something that I particularly love to make with special Italian prune plums that are only available this time of year. You can make the cake with any kind of fruit or even without fruit at all, but when those plums are in season and I see them in the market, I have to find the time to make that cake. I read a post on Instagram the other day that talked about a recipe from the New York Times - I wrote to the person who posted it, Earl Liao of @tromboneegatto, that I think my mother may have seen that recipe and modified it to the one she remembered from her father. I've made my own modifications over the years, but the basic recipe is an easy one that I share with you here to share for your own family traditions.

Plum Cake For Breakfast

One cup of flour

A quarter cup of brown sugar

Four Tablespoons of Butter

One egg, beaten

3/4 teaspoon of soda disolved in one cup of sour milk or butter milk

(the traditional recipe uses milk that has soured as a way to use everything economically, but buttermilk or a mixture of yogurt and milk can work also)

Fruit of choice

Mix together the flour and brown sugar, cut the butter into the mixture, leaving aside a quarter cup for adding as crumbs to the top after fully assembled

Add the beaten egg and the soured milk with soda to the mixture

Stir a few times until blended, but do not beat - if there are lumps that's fine

Spoon into a baking dish - A standard 12" x 12" works well

Add fruit to the top, sprinkle with the crumb mixture that has been put aside - if using prune plums, cutting them in half when you remove the pits makes for a beautiful display

Bake at 350 degrees for 30-45 minutes or until brown on top and a tooth pick inserted comes out clean.

Blessings,

Jannie Susan