Julie Anne Rhodes for Elizabeth Emmanuel
Being the vain creature I am, I was naturally very concerned about the scar that surgery would leave emblazoned across my chest. Weeks were wasted fretting that it might read like a neon sign screaming “past her sell by date!” Then my clever and thoughtful friend, Alison Hay, suggested the obvious… Jewels will just have to don “bosom bling,” and live up to her nickname!
Hosts Amos Pizzey and wife Lisa I’Anson
The actual truth of the matter is now that I have passed my 50,000 mile check-up with flying colors, I consider the scar to be both a badge of honor, and confirmation that I have plenty of high flying years left ahead of me. In fact, I felt like a 25 year old again dancing the night away at Soho House last night to celebrate Amos Pizzey’s birthday.
Maya Fiennes and Julie Anne Rhodes
Lisa always has me in stitches with her razor sharp wit, and Amos is an old school gentleman who also happens to be the consummate host. I knew his birthday party would be the perfect “coming out” party, and I was dying to check out the hottest new (members only) club in town. Both surpassed my expectations. The club has a comfy, relaxing vibe about it, filled with beautiful people who actually make the effort to dress (not the norm for jeans obsessed LA) great friendly service, breathtaking views of the city, and the DJ Jeremy Healy was on fire… no one could sit for long.
Anthony and Lorenza
Amos’s wife Lisa, is a longtime treasured friend. She outdid herself organizing a brilliantly diverse group of guests. All my favorite Angeleno’s were there along with many of my English friends… including John Taylor’s ex, Amanda Kyme. How befitting… Giovanna kept me company the night before surgery, and Amanda was on the scene my first big night out after.
Amanda Kyme and Julie Anne Rhodes
What a blast catching up with all my dear friends. Nothing but smiles and warmth all around.
Anthony, Meagan Mullen, Julie Anne Rhodes, Karen Cumming Palmer, and June Sarpong
And people mingled rather than networked! Socializing is a completely different beast to networking. I find networking dreadfully hard work and boring. How refreshing to meet so many new and interesting people that had more to discuss than just their own credits…
Julie Anne, Ray, and Anthony
… and you know I loved being in the company of such handsome men as well. Yes, a little concealer, some powder, and the bosom bling for camouflage did the trick. I was back on top of my naturally flirtatious game.
Now from bosom bling to breasts you want to savor… here is a client favorite you might like to try from the original Silver Palate cookbook. Perfect for feeding guests at your next party. It is equally good served at room temperature, as it is piping hot from the oven.
Silver Palate Chicken Marbella
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup prunes, pitted
- 1/2 cup Spanish green olives. pitted
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and fresh ground black pepper to taste
- 4 -2 1/2 pound chickens, quartered (I just use breasts)
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 fresh Italian (flat leaf) parsley or fresh cilantro finely chopped
1). Combine olive oil, red wine vinegar, prunes, olives, capers, and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2). Preheat oven to 350 degrees F.
3). Arrange chicken in a single layer in one or two large, shallow, baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour the white wine around them.
4). Bake, basting frequently with the pan juices, until the thigh pieces yield a clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
5). With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining juices in a sauceboat.
Note: To serve chicken Marbella cold, cool to room temperature in the cooking juices before transferring to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.