Travel with KeyAesthetics.
JULY/ AUGUST Edition of KeyAesthetics.
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:
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 .
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.
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.
I thought this was worth sharing.
Need to hang a picture? Use your iphone. See video.
March/April KeyAesthetics edition.
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.