I recently made a move of epic proportion to Los Angeles from Florida.  Not only was the journey epic (me with 2 cats pulling a trailer 3,000 miles through the 110 degree desert) but the change in climate was also epic (from the hottest swampiest situation you could ever imagine to cool arid breezy weather which can't possibly be true).

Before moving I decided that a I would only be bringing my greatest hits.  Anything with the words Eames made the cut.  Just about everything else made the garage sale.

So when I arrived at my new digs I was faced with lots of blank walls and lots of little things to hang on them. 

My solution: giant collages 

 

(R. Nichols for Epcot artwork graces the kitchen).

Now I am by no means an interior designer, but I do seem to have a knack for placing things well.

As I dug through my boxes I found loads of small family photos which my Dad had framed in the 70's (note the color palette).  They had been in storage for years - but now fill a large wall in my home office.

Can you find me (hint, bowl haircut)?

Happy Hanging!

- R. Nichols

p.s. The Orlando shop is staying put and is open for business.

It was about 10 years ago that I had my first FRESH experience.  I was visiting one of my store accounts in Atlanta and on my way out the door Patty, the owner, handed me a bar of soap, gorgeously packaged in colorful paper with a little wire wrapping it up like a present.  I pocketed it without much thought.  The next morning I opened that little package and whilst showering, my life was changed forever.  The fragrance was intoxicating and the texture luxurious.

Now I'd never really noticed soap in the past.  So I knew this was something special.  My suspicions were confirmed a few days later when my houseguest, Jimmy, came to breakfast after showering exclaiming  "what IS that soap?"!!  It was currant marine (www.fresh.com/soaps/petit/currant-marine-soap) - the beginning of a lifetime obsession with Fresh and it's amazing product line.

I sent a box of R. Nichols products to the Fresh headquarters and as it turns out Alina, the owner, had just about as much appreciation for R. Nichols.  So our friendship began, and has continued to this day.

I nearly fainted on the spot when she asked me to create some images for a line of soaps for them.  At that point I thought I could probably retire as my dreams had been fulfilled.  You can see the result of that project below (that soap line has since been retired).

 

If you haven't tried Fresh, I encourage you to do so.  It's a little hard to explain, but it really will enrich your life.  

In the 10 years since that first bar of soap, I have extended my repertoire to shampoo, antiperspirant, lotions, fragrances, candles.  I am constantly ruthlessly grilling Alina for tidbits about upcoming products.

Now Fresh needs no help from me - they have a devout following out there.  I am just sharing my enthusiasm for something that is very very special.

My favorite products of the moment: citron de vigne body lotion, soy face cleanser,  apple cranberry petit soap - and the brown sugar body polish just needs to be experienced.  Sometime I wonder if I could spread it on toast for breakfast.

I am done gushing.  But I can't help it.  When I love something - I love it.  

www.fresh.com   

Enjoy!  - R. Nichols

Five years ago I received a phone call from the CEO of Veuve Clicquot, Mireille Guiliano, to illustrate a “little book” she was writing called “French Women Don’t Get Fat”. It ended up being an international bestseller, and was followed by “French Women for All Seasons”, “Women, Work and the Art of Savoir Faire” and now the highly anticipated “French Women Don’t Get Fat Cookbook”.

Over the years I have had the pleasure of spending time with Mireille, including sharing some of the best meals of my life (Emeril once cooked us a 7 course dinner). She is a remarkable woman and good friend. I thought I’d ask her a few questions……

R. Nichols: Did you ever imagine, when you sat down to write French Women Don’t Get Fat, that you would be publishing your fourth book someday?

MG: Not in a million years, which shows that life is lived in stages. It is what I describe in Women, Work and the Art of Savoir Faire as acting in enlightened self interest, which is not a selfish act but is creating your own luck and opportunities and making the most of them.

R. Nichols: I was so thrilled when you contacted me to illustrate French Women Don’t Get Fat – and then 3 subsequent books. How is it that you discovered R. Nichols?

MG: I always send postcards when I travel for business or pleasure…to customers, friends and now to some of the people who follow me as an author. Once I was in San Francisco for a week and ran out of cards so I went to Gump’s near my hotel and found these amazing ones, especially the girl on a scooter in black and orange. I was still with Veuve Clicquot Champagne so the color was perfect. Everyone identified me with the girl, a busy beaver, full of energy and always on the move. Looking at the back of the card I thought the artist was French. I remember buying whatever they had in stock…maybe 40 cards. Every person I sent a card to wrote to ask where I had found them? So, I knew then that I had discovered real talent. After that, my staff contacted R. Nichols for some holiday cards and again we got lots of compliments. I kept going to Kate’s Paperie in the Village and bought various cards in their lovely boxes and offered some to friends as little gifts, always a treat.

R. Nichols: Did you consider any other artists for the project?

MG: To be honest, it went like this: the publisher had an art department and they came up with stuff I did not like at all. It was just not me; it was very stiff and old fashioned even though perfectly fine if one likes that style. I didn’t. So, we talked about alternatives, and I offered my five cents: friend fashion designers both in Paris and New York who would have been delighted to do it and R. Nichols. They liked all the ideas, but when I sent them samples of R. Nichols’s work, they loved it. It clearly has proven to be a winning match.

R. Nichols: Do you have a favorite recipe in the new Cookbook?

MG: I have many but my favorite, favorite is no doubt the MBC (magical breakfast cream…with no cream). I’m addicted to it because it’s a complete breakfast. It is easy to make and absolutely yummy (and slimming)

R. Nichols: Nutrition aside, what is your favorite food?

MG: Dark chocolate.

R. Nichols: What is your easiest piece of advice for people to live well?

MG: To eat with your senses, always at a table, slow down, enjoy and then MOVE

R. Nichols: I love Paris. If I had to choose a favorite nook in Paris, it would be a toss up between Place des Vosges and Saint Sulpice. Do you have one?

MG: That’s a tough one. I have so many, but I’ll pick one close to home, the Fontaine Medicis in the Luxembourg Garden. I love it early in the morning when the sun shines from the Pantheon down through the trees and the ducks wake up and enjoy bathing in the morning sun. Later I enjoy going there to read, write, and occasionally meet friends. It’s quiet and my secret garden.

I just returned from LA last night. As a soon-to-be Los Angeles resident, I could not help but notice that LA is prolific in frozen yogurt institutions. We don’t have so many here in Florida, so I was thrilled to see them on just about every corner.

I made a point of sampling as many of them as I could.

For the past few years I’ve heard nothing but Pinkberry Pinkberry Pinkberry. Everyone is in love with it. Not me. No thank you. In fact, it hit the bottom of my list. Menchies was pretty good.

But the grand prize gold star off the charts winner was Cantaloop. I dream about it. Not only is it delicious, but the whole presentation, down to the little orange spoons, makes me happy. I could eat it for breakfast, lunch and dinner.

If you are in the LA area, there are 4 locations. For more info, visit www.cantaloopyogurt.com

R. Nichols

It’s no secret that I am a devout follower of Ina Garten, The Barefoot Contessa. Everything she cooks is amazing and she lives in a world of beauty and harmony, with charming friends popping by all the time – it’s a world that appeals to me.

Saturday afternoon I was lounging around, watching her show on TV. When she announced that she would be making oatmeal pecan raisin cookies I thought to myself “Why, I could use an afternoon of nurturing homey activity” and grabbed a note pad to jot down the recipe.

Several hours later I was pulling the first batch out of the oven. They looked like normal everyday oatmeal cookies, but when I took my first bite I was transported into a new reality. They were OUT OF THIS WORLD. I briefly considered opening my own bakery, as I knew that millions would come to buy my oatmeal raisin pecan cookies (or rather, Ina’s oatmeal raisin pecan cookies).

I brought them to the office on Monday, and they were a sensation. A small pile of crumbs remains, which will end up on some yogurt later.

I feel it is my duty as a human being to share this recipe with you so that you too can become Ina Garten, if just for a moment.

INA’S RAISIN PECAN OATMEAL COOKIES

2 sticks of butter – softened (I used Plugra European butter – it takes it to another level)
1 cup dark brown sugar (lightly packed)
1 cup white sugar
2 eggs (at room temperature – very important)
2 teaspoons vanilla (high quality recommended)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt (essential)
3 cups old fashioned rolled oats
1 1/2 cup raisins
1 1/2 cup whole pecans

To begin (and this is the secret) spread the pecans on a baking sheet – and cook at 350 degrees for 5-10 minutes. Roasting the pecans makes a huge difference. Give them a rough chop.

Cream butter and sugar in a mixer until light and fluffy

Add eggs, one at a time

Add vanilla (mixing all the while)

Sift together your dry ingredients (flour, baking powder, cinnamon and salt)

Slowly add dry ingredients to the mixer (whilst mixing)

Add oats, raisins and then chopped pecans.

Ina used an ice cream scooper to measure them out (but I used a big spoon).

Big dollops on a cookie sheet and cook at 350 degrees for 12-15 minutes.

They will be crunchy on the outside and chewy on the inside.

I look forward to hearing how it goes…..

- The Barefoot Stationer