Jimmy Choo Official Jimmy Choo Chat Thread - Lets Chat!
- Thread starter jburgh
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I just got some important news today, I've updated the Choo guide in the FAQs forum, but since this thread is read a lot, here it is...
update from Bagladee
From about December 2009 through now bags DID NOT have the hologram tag in the bag. There was just a notice that went out in June 2010 to the boutiques explaining this . Starting with the fall line (not pre-fall) bags will have both the tag and the matching card. They stopped doing this because so many boutiques and department stores were having problems with missing cards in a return situation. This way without the hologram tag, the stores could just have some extra cards on hand to stick in the bags if they were missing on return. Then apparently so many people griped about that they they decided to go back to the matching hologram tag and card.
update from Bagladee
From about December 2009 through now bags DID NOT have the hologram tag in the bag. There was just a notice that went out in June 2010 to the boutiques explaining this . Starting with the fall line (not pre-fall) bags will have both the tag and the matching card. They stopped doing this because so many boutiques and department stores were having problems with missing cards in a return situation. This way without the hologram tag, the stores could just have some extra cards on hand to stick in the bags if they were missing on return. Then apparently so many people griped about that they they decided to go back to the matching hologram tag and card.
Hey Bagladee, whats going on in your garden this year? Are you growing any veggies? Have you seen the pretty Itoh Peonies at the nurseries?
We have tomatoes in pots this year, they are growing like mad with all the rain. And I already have lots of green blueberries on the bushes.
We have tomatoes in pots this year, they are growing like mad with all the rain. And I already have lots of green blueberries on the bushes.
All of this horrible wet weather is playing havoc on my garden. I have no veggies. DD has a hanging strawberry plant and we have 5 blueberry bushes. Everything else is flowers. And although everything is really green, the blooms don't look that great because of the wet. All of the containers that I have under cover look fabulous. We just need a few days of sunny, warm weather.
Peonies always remind me of my grandmother. I only have one and it is full of blooms this year. I haven't seen the Itohs - are they new? The one I have is called Sarah Bernhart. This is our fourth summer in our home and so the gardens are really becoming lush and full. I will take some pics if we ever get another sunny day.
Bagladee - The Itoh peonies have been available for a few years. They are a cross between an herbaceous and a tree peony. The bush stays green longer and the flowers are huge and have interesting colors, Google Copper Kettle Itoh. I do like Sarah Bernhardt, too.
I am really getting sick of all the ravenous snails. I go out with a bucket of soapy water early in the morning and catch lots of them, many in the act of eating my hostas.
I will have to check them out!
I hate those slugs. They love beer. I buy the disposable pie tins and cheap beer and they climb right in.
Here is a good beet recipe:
Can be made several hours ahead
Roasted Beets with Stilton Cheese
Ingredients:
2 large bunches (~1 to 1.5 pounds) of fresh beets
¼ cup of extra virgin olive oil
Sal de Mer (salting is optional)
½ cup of aged, good quality balsamic vinegar
One large clove of fresh garlic
1/2 pound of Stilton Cheese (or Gorgonzola)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Place the beets in a shallow baking dish, and pour over half the olive oil. Roll the beets to coat, and cover with aluminum foil. Bake until fork tender, about an hour and thirty minutes. Remove from the oven to cool.
While beets are in the oven, press clove of fresh garlic, and wisk into the balsamic vinegar.
If the beets are not really young ones, remove the skins – to avoid staining, please wear rubber gloves.
Cube beets (~3/4” square), and set aside.
Cube the Stilton cheese a little smaller than the beets. Store cheese in the refrigerator until ready for use.
Toss the beets with the vinegar/garlic mixture.
Beets can be allowed to “marinate” in the refrigerator.
Bring beets and cheese to room temperature.
Combine and salt to taste.
Enjoy!
Notes:
Beet to cheese ratio can be adjusted for taste.
Experiment with marinating time to optimize.
This is an in-process recipe. Please let me know about any changes that need to be incorporated.
I will have to try this! I just nuked them, peeled them and put them in our salad.
