2021 Resolution: Shopping my own bag and SLG collection. Any one else?

[Sparkletastic]

NOVEMBER ACTIVITIES

1. Bags by Brand Showcase!

Each week, share photos of your bags from the specified brands. Choose a posed “beauty” shot or get your bags out and about in action shots!

We highlight 3 brands per week: 2 premier and 1 contemporary in alphabetical order as listed on tPF. Any brands not listed are showcased in our last week. Brands change to the next set each Sunday.

Our first brand week starts now - Sunday, Oct 31. Please share photos of bags from these brands:

• Bottega Venetta
• Burberry
• Alexander Wang

Tip: Grab your photos from last year in the 2020 resolution thread. Search your user name and the brand to find your photos.

2. Special Stories
Thanks @Claudia Herzog for the suggestion

Wear a bag that has a backstory involving a person, place, or opportunity for which you feel grateful.

 

[dcooney4]

This was an all pink View attachment 4951376View attachment 4951378View attachment 4951377Coach bag someone gave me that was scratched up and had an oil stain on the bottom. A few hours and some paint and glaze....it looks gray, but it is a metallic taupe.

Very cool!

 

[dcooney4]

Trying to enjoy the little things...

All the little pretties you have ! Love it!

 

[papertiger]

You ladies that are undergoing physical challenges right now really are reminding me to be grateful in my moment of self pity. I may not be able to do what I want for my birthday, but I could if I could. It is so easy to take health for granted.

Big hugs for you all and I hope you find a place of comfort with your bodies and the grace you need to get through tough days.

Very, very Happy Birthday to you

I know it's not quite the same as something happening on the day it was supposed to, but perhaps, save the thought, and as soon as you can arrange that special meal or outing.

 

[papertiger]

Working through these challenges but today I have this to offer up:

4. Date night bag - carry a date night bag twice or bring to a meal at home

- First up - my Chanel reissue WOC in charcoal. Usually wear this to fancy dinners or other events but obv there’s not been much of that this past year / 2020.
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Today I am rocking my Proenza Schouler PS1 Pochette in black-on-black. Still love the leather of these bags. Proenza Schouler was my first foray into *designer* bags.
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Yesterday I wore ‘the bag that started it all’ - my darling Coach Borough tote. Still in good shape as I baby it. Still love this bag to death.
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Looking great with each!

Really liking the thin belt with the longline cardigan look too

 

[papertiger]

Shall I try a Trim? Or will it lead to a slippery H slope?

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I won't dissuade you, but you need to know which model (Trim II is the one in the photo) and size suits you best.

 

[Vintage Leather]

Hmmmm

Should I even bother if I can't really afford to play? Well, I mean sure I can (second hand) but that just means FAR fewer purchases. I'm not certain I can do that!


What are the pros and cons of each trim!??

Do you like shoulder bags?

I personally think the Trim II is the greatest bag H ever designed. It’s roomy and versatile, casual and chic. My mother often describes my style as “Jackie O, book editor years” and the Trim dovetails with that perfectly.

BUT, I love shoulder bags and hobos. They are my favorite style, and I carry one 70% of the time.

I’m sure that other people can heap glowing praise on the Picotin - it’s also casual and gorgeous with divine leather and a chic vibe. And every time someone shares a picture in this thread, I imagine that I’m a Pico person. I have to remind myself that I’m not. Bucket bags get on my last everloving nerve.

H bags are lovely, beautifully made and a pleasure to behold. They’re also just a darn bag. If the style doesn’t work for you, an Hermes version of the style is not going to be any better.

 

[papertiger]

Very similar!

Oh yes, I have been in the FODMAP diet and it is a good one. I was diagnosed with fructose intolerance although now I believe problems with fructose are a consequence rather than a cause of other problems. I was later diagnosed with histamine intolerance (and IBS of course and a bunch of other things ).
I would say I still eat quite in line with Fodmaps, but not following that, or any diet right now, to the letter. For example, after starting FODMAP I stopped eating onions and any allium altogether for a long time (I realized I am very sensitive to fructans). But this is such a healthy food group I wasn’t happy to give it up altogether so now I have discovered I am fine with certain types (shallots, spring ognions) and always well cooked. It is a constant learning process and all ups and downs...
Sorry for the OT everybody!

No worries.

I hope I'm not allergic/intolerant to onions, they' are in everything I like (which can be a sign of intolerance I know). I think I just to need to go on the 'don't eat so much' diet. The Covid hoarders obviously have my best interests (very little on the selves - no eggs, flour or basically any basics).

 

[papertiger]

I agree! @SouthernPurseGal here's a pic of my 38cm Trim I

I prefer the Trim I for myself over the T II (and the Gucci Bouvier rather than the Jackie). Yours is an absolute beauty!

 

[papertiger]

I've been using my little brown 'banana' shape bag under my coat (just keys and phone). It was the bag I used before the H Evie came along . Besides exercise (walking or running) I haven't gone anywhere. DH has gone on essential work and has to be at a hotel, so besides my work (from home) I'm just watching old French and Italian movies and dancing around. This weekend I have good intentions of actually clearing up and organising 'stuff'.

 

[More bags]

On the subject of reporting on the pantry clean up. I have been doing my whole kitchen and storage area. Here are my two main grocery drawers. Love to see the empty gaps...

I have never been one to get empty pantry anxiety. We have a very small supermarket around the block, and I joke it is our pantry. Oftentimes we go there 3 or 4 times a day, different family members. Plus other small shops and markets in the neighnbourhood. When we had a car (ages ago) we did try out the weekly shopping trip and I found it a sad way to waste a Saturday morning...

In the first lockdown my husband had a sudden uncharacteristic panic that foodstuffs would run out and we did stock up of basics, so I still have some extra pulses, pasta and cans in the larder (which had never fulfilled that function ). This time round we are more relaxed and confident that the supply chain is working. If there are no eggs I will cook something else. Plus my local deli has ensured a stock of anchovy paste in case they run out of anchovy jars again, so I am fine.

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@jblended , I would like to know more about your 4 ingredient cooking. I have lots of digestive issues, and I wont eat any processed/packaged food with more than 3 ingredients in them but mostly no more than 1 or 2 (counting everything).

Your pantry organization looks outstanding!

Re my 'edited' cooking: To put it simply, I realized that most of the time I could not savour the ingredients in complex dishes. I found most things I ate had a bunch of ingredients but I could not distinguish them on my palate anymore.
I felt that I wanted to get back to basics with my meals and enjoy simpler food where you get a handful of ingredients, cook them correctly and taste each one distinctly in the final dish. It's a more edited and considered approach- with only 4 ingredients, you have to think which one would give the most flavourful impact. I find the challenge fun and quickly learned to reduce everything down to 4 or fewer ingredients.
However, I do not include spices and herbs as part of the ingredients list.
An omelette is simply butter, eggs, cheese. Divine. Roasted mushrooms or asparagus for lunch with a bit of good quality parmesan grated over- simple but filling and delicious.
Even chocolate torte can be made with only 3 ingredients (eggs, cacao, butter). Add sugar if you want it sweet and you're still at 4 ingredients.

The only exceptions to my 4 ingredient rule are salad and chunky vegetable soup. Those can include up to 6 ingredients because I love my colourful veggies.
I use the best quality ingredients I can find and have been practicing cooking each thing correctly (roasting, frying, steaming, etc.) so that everything tastes great. As yet, I don't miss the extras that I once included.

One of my goals now is to practice plating my meals in a more professional manner. My mother serves food beautifully, and I do plate up properly, but I want to finesse this skill.

Edit to add: I can get away with my edited cooking because I'm not feeding a family but merely myself. I doubt that anyone would be able to get their families on board for such an experiment!

I like the idea of cooking with fewer ingredients vs the ones that have 25+ ingredients and 15 steps in the recipe!

Today I am doing challenge number one and two. I am going to wear this out today and I cut the tags off. I removed all the paper off the straps and discovered if I lengthened the straps the metal thing no longer hit me in the wrong spot. Going to take her out for a run to the pet food store. View attachment 4950877

@dcooney4 this is a fantastic looking backpack. I am looking forward to hearing what you think of it.

 

[More bags]

DH is fine with this so long as one dish is roasted meat with salt and pepper And the other is crispy roasted potatoes. I adore Diamond kosher salt, less salty per volume than Mortons kosher and no aftertaste like regular iodized salt.

https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html?referringSource=articleShare (mayo browns meat better than butter)
DH is afraid of Mayo so i slather a bit on when he isn’t around

Want The Best Steak Of Your Life? Don't Thaw The Steaks Before Cooking Them

I hate to be the one to break it to you, but if you've been thawing your frozen steaks out before cooking them, you've been cooking steak wrong your whole life. According to Cook's Illustrated Senior Editor Dan Souza and the tasting team from Test…

www.bustle.com

recommendation is don’t thaw steaks, burgers etc be&ore cooking. Combined with slow roasting steak as per modernist cuisine, this also reduces the gray ring surrounding red or pink centers.

https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html (pork shoulder with bone and skin, salt, black pepper)

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html (potatoes, baking soda, salt, and fat of choice - duck fat, olive oil or butter) are all you need (though dried thyme, granulated garlic and dried red pepper flakes are fine)

if you are only cooking for one, I use smaller potatoes for smashed potatoes (similar to above recipe) and find they are better the next day than standard roasted ones.

for a treat, caramel ice cream using only four ingredients but requires an ice cream maker https://www.theatlantic.com/magazine/archive/2000/06/ice-cream-for-beginners/378253/
I really ’burn’ the sugar and just dump both dairy products in together. I don’t simmer as long, but I do refrigerate the cooked mixture overnight and chill the ice cream insert for two days.

@doni, I’m trying to clear out the cupboards too. I do have some cans bought in the first wave.

@dcooney4, glad the backpack metal piece thingy is not an issue.

@BowieFan1971, my DH ‘dances’ when we’re cleaning up after dinner (sways from side to side while hugging). we will all be with you virtually on your bday! Hugs

@Jereni, I love your bags for the bag challenge below. Your outfits and scarves are elegant and make the bags shine! I love your decor too. The chair and rug are gorgeous. And the credenza and map (hope that doesn’t sound like I’m being stalkery

@880 girl after my heart! I loved reading all the food articles you shared. I have followed/bought cooking magazines from Cook’s Illustrated/America’s Test Kitchen/Cook’s Country for years because of the nerdy, food science, analytical approach. It appeals to my inner food nerd, tell me about the science of this cooking technique, why use this method, etc! I love it, please tell me more.
I did not know the mayo trick and cooking frozen steak was better vs. thawed steak! So cool, thank you for sharing.

 

[880]

H bags are lovely, beautifully made and a pleasure to behold. They’re also just a darn bag. If the style doesn’t work for you, an Hermes version of the style is not going to be any better.

+1. I learned this the hard way. I often bought a bag before figuring out it wasn’t for me. And, sold a bag (once or twice) before realizing it was perfect after all.

I prefer the Trim I for myself over the T II (and the Gucci Bouvier rather than the Jackie). Yours is an absolute beauty!

@papertiger, I found your thread on the bouvier versus the Jackie essential reading in my research on which trim. @SouthernPurseGal, If I had decided to explore the trim at my best weight (I’m currently midstream in concerted diet), I probably would have gone for the trim I. Since I was heavier, I felt the gusset was more flattering and also practical. Here is a bit of info https://forum.purseblog.com/threads/jackie-and-bouvier-bag-club.1032626/ and here is more (from @papertiger and @CharlyParis omward)

I spy return of Jackie!

Dates and types of Jackies and Bouviers (most of this is quoting myself from the Gucci Information Thread) Approx. Jackie/Bouvier Time line late 1958 - Bouvier first made early 1961 - Jackie (like the Bouvier but with a wider gusset and piston lock) first made 1970s both variations available...

forum.purseblog.com

I did not know the mayo trick and cooking frozen steak was better vs. thawed steak!

I think Thomas Keller popularized the Mayo trick. But it’s not new. t DHs grandparents in the late 1980s would invite us to their home and serve fish fillets coated in Mayo and breadcrumbs and roasted quickly in the toaster oven until the bread crumbs turned golden and charred. DH would shudder (Mayo phobia), but the fish was moist.
modernist cuisine discusses why slow roasting a frozen steak until about 120 F (instant read T). I think I picked up the reverse seat from Serious Eats? then searing it (reverse sear) yields a steak that is evenly RD or pink from stem to stern. https://www.washingtonpost.com/recipes/modernist-low-temp-oven-steak/13113/. And for the ultimate in frozen, a frozen prime rib recipe by egullet member Wesza https://forums.egullet.org/topic/112634-cooking-a-frozen-roast-without-thawing/. I just use a tiny bit of Mayo at the beginning and it seems to brown well in a seasoned cast iron pan.

@JenJBS, your ring made me think of another designer that I read about on TPF Leen Henye. https://forum.purseblog.com/threads/discovered-leen-heyne-fine-jewelry-reveal.1037381/ RD your query on tips to keep from shopping. I read threads to keep myself from shopping on line. I don’t shop unless I have at least a category direction in mind (like goretex sneakers or knee high black socks) . And, I kind of treat shopping like dieting: hopefully mindfully most of the time with some leeway to splurge. However, I go years without shopping complete categories; it’s like I’m in hibernation. That’s bc I don’t shop when I’m not happy with my weight, and it can take years to drop five pounds. Just my own quirk

 

[essiedub]

Today I am doing challenge number one and two. I am going to wear this out today and I cut the tags off. I removed all the paper off the straps and discovered if I lengthened the straps the metal thing no longer hit me in the wrong spot. Going to take her out for a run to the pet food store. View attachment 4950877

This is cool. Is it a backpack? I see a peek of red...contrast interior?

 

[JenJBS]

@JenJBS, your ring made me think of another designer that I read about on TPF Leen Henye. https://forum.purseblog.com/threads/discovered-leen-heyne-fine-jewelry-reveal.1037381/ RD your query on tips to keep from shopping. I read threads to keep myself from shopping on line. I don’t shop unless I have at least a category direction in mind. And, I kind of treat shopping like dieting: hopefully mindfully most of the time with some leeway to splurge. However, I go years without shopping complete categories; it’s like I’m in hibernation. That’s bc I don’t shop when I’m not happy with my weight, and it can take years to drop five pounds. Just my own quirk

Thanks for the link. They definitely have a similar aesthetic. We all have our own shopping quirks.

 

[cowgirlsboots]

I cook the same way. Like you, I don't have any critics living with me!

Time for a joke... I do have critics at home and one of them* hates my favourite meal from only 4 "ingrediences" -well, 4 bags... needless to say cooking isn´t my favourite pastime...


* DH hates it, my boy and the pet mouse love it!