Tag Archives: france

Collonges La Rouge France

Travel with KeyAesthetics.



JULY/ AUGUST Edition of KeyAesthetics.

Summer Villa Rentals in France

Spending time in Europe in the Summer is the most memorable time you can spend in your life.  Increase your experience by staying at a Chateau or Villa with amazing nearby vineyards or enchanting villages.  Here are our picks:




Garden of Marqueyssac  | Villa Rentals  | KeyAesthetics


Mud and Clay Masks



The more I travel the more fascinated I become with different cultures. Yet I learn that beauty does continue to standout. The kind of beauty that can and always transcend in attracting all walks of life.  An open clean space. Great soap from France.   Charming Studio in Montmarte to rent .

Peony | KeyAesthetics


This lovely water color painting just beauteous.

Enjoy the season of Peonies in your area.  Meanwhile, enjoy Summer with the new May/ June KeyAesthetics issue.


KeyAesthetics | May/June 2014 Edition

Key Aesthetics Summer Edition now available.

Inside you will be delighted with bold and colorful pages of how to spend your Summer season.

Fashionable Editor’s Pick.




follow me on KEEP.

The Best Consignment Stores (NYC) here.


Wedding/ Event invitations 1/ 2/ 3


iPhone Savy Tips

I thought this was worth sharing.

Need to hang a picture?  Use your iphone. See video.

iPhone Tricks

March/April KeyAesthetics edition.


Baked French Toast




Online Recipes.


  •  Butter, For Greasing
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Tablespoons Vanilla Extract
  •  Topping
  • 1/2 cup Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  •  Freshly Grated Nutmeg (optional)
  • 1 stick Cold Butter, Cut Into Pieces
  •  Warm Syrup, For Serving
  •  Butter, For Serving
  • 1 cup Fresh Blueberries, For Serving

Preparation Instructions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.