Tuesday, April 26, 2016

Passementaries Needed a Business Card


Why do I need a business card? 

It's the good start to a business.  A business card is the first impression of your brand. Business cards show you are prepared. 

Am I going to go into business? 


Many of you may remember that I was co-partner of "Haulin' Sass," a cute little vintage trailer that popped up at venues and flea markets and sold a variety of vintage decor and accessories. Time and things change, but what didn't change is retail is in my blood. 


Writing will come first, as I continue to remain a "starving artist" and continue to pursue my writing for lifestyle, wine, and local history-related magazine publishers, and even my second book (I am currently contracted to write) - - and maybe a third and fourth book. But damn, once again retail is in my blood. Even when I was answering phones at funeral homes, or plunking out boring legal documents at legal firms, retail was in my blood. 


As I look back I have been trying to figure out where these retail cells come from? I did have two aunts in the antique biz, so possibly that is it? I was a member of DECA (Distributing Education Clubs of America) in high school. DECA is an international association for high schools and colleges (Delta Epsilon Chi) teaching leadership, marketing, management and entrepreneurship in business. Hey, I took it for an easy "A" and a credit, but maybe its teachings rubbed off. Suppose?  


However, this chick does not want to sit at a brick and mortar all day. This chick doesn't want the overhead, so I'm thinking that Passementaries will go vagabond. Instead of a trailer, this chick will pitch a canopy. Passementaries will be a wanderer, a nomadic, but will do it with style - - a propriétaire of new, vintage, and "up-cycled" decor for the home - - "Simple trimmings for an elegant life." 


I really have no plan. I have thrown this out into the universe and the universe will guide me and give me direction. It always does. So far the universe has given me a couple of opportunities to be a vendor at a few vintage markets, and plans are being made to do a pop-up or two or three... one never knows where I may "pop up!"


In the future, I may even post special items for purchase - - here - - on this blog. So please stay tuned.  








Wednesday, April 20, 2016

Fairy Bread


This is my prediction. You will hear more about "Fairy Bread," and not just from me. And if you do, remember - I told you so. 

So what are these delectable little treats? Let's put it this way, it is more about the looks than the taste. I read about this "phenomenon" a year ago, and frankly was intrigued until I read the ingredients. It's simple, really.


White bread, covered with butter, and topped with sprinkles. Why is this going to be one of the next big crazes? It's pretty. It's easy. It's novel. When you don't have time to bake proper French petit fours for your very English high tea, you can make Fairy Bread. You know, because we all make our own petit fours in our spare time... considering we even know what a petit four is. 

One of the earliest references to Fairy Bread came from an article published in a 1934 issue of the Sydney Morning Herald, "Christmas Dinner with Toddlers" advising parents to give their children a slice of fairy bread, sponge cake, and a glass of milk as a "festive treat." 


These colorful little wedges of bread or cookie cutter shaped treats also became popular at birthday parties, not only in Australia, but in New Zealand, as well. Many a Boomer-aged person from "down under" grew up with Fairy Bread. 



Do I really need to give you the ingredients? Okay, anything to promote wings, sparkles, whimsy, and giggles. Let's start with the basics:

8 slices of cheap fluffy and very white bread

1/2 cup butter, softened. I would also recommend to use the salt-free
1/2 cup or more of colorful sprinkles - hundreds and thousands of colors and shapes! 

Be authentic and use white bread. This is not the time to get all healthy with 30-whole grain bread with free trade nuts and seeds from the Rain Forests of Brazil. Don't be a bore. Don't try to make more of this than necessary and get all "foodie gourmet." Keep it original and simple "old school." Relax for fairy's sake. 


Butter all of the bread (one side only) generously from one end to the other side of all crusts. Let no piece of bread shine through. Cut and remove all of the crusts from all four sides of the bread, but do this lightly. Don't crush the fluffiness of the bread. Now, what to do with the excess of the crusts? Eat them or feed them to the dog. Throw them in a bag and later pulverize them in the processor for meat balls or toast them in the oven for breading. Or just throw the damn things away. Why are you making this so hard? 

Now, cut the crust-less bread diagonally into two equal triangular halves. You want two large equally sized, crust-less buttery triangles of cheap spongy white fluffiness. 

Here is where it gets fun. Start the sprinkles! Cover every bit of the buttered bread with sprinkles. Get excessive! Cover every square millimeter evenly with sprinkles. Who cares if a few sprinkles fall off on your serving plate. It just adds to the magic.

If the gourmet foodie in you really cannot stand it and have to "elevate" the simplicity, then for the chocolate lovers, instead of butter, spread the bread evenly with a layer Nutella® before adding the sprinkles. Also, a light layer of sweetened and softened cream cheese would also kick it up a bit. Instead of the traditional wedges or cookie cutter shapes, you could even roll the crust-less buttered sprinkled bread into a jelly roll shape and cut into two to three pieces. If you truly go beyond these suggestions, then anything else is no longer "Fairy Bread."  

Remember me when you see these pretty little breads decked out in the pastry case of your local coffee-house in the future.  



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