From playing dress up as a child to dressing up for Party Accomplished, go ahead – frock my world!

Here are my top ten favorites…

It all started with being a flower girl in my neighbor’s wedding…

… grew slightly more sophisticated on the love boat (although I prefered mom’s Zandra Rhodes).

Then I found love on another yacht with my own Rhodes in Antony Price….

…and became a Rhodes in Antony Price.

I often took a walk on my wilder side in Azzadine Alaia leather….

…and let my softer, more whimsical, mother earth side shine through in Maria Grachvogel.

Then the ultimate “girl dressing up” indulgence came when I got to wear Elizabeth Emanuel period costumes,

…and I came back from the eighteenth century to the twentieth century in Versace and Liz Bruce (below).

Ultimately, I felt like a million bucks in Isabell Kristensen couture and a cool mil’s worth of Graff jewels!

And now for some dressing up alla Party Accomplished style… buy it now!


The secret to huge success with this simple salad is taking a few minutes to prepare the homemade balsamic dressing. It’s easy, uses ingredients that are probably already in your pantry, and can be made in advance. I doubled the recipe for the party, and enjoyed having leftover dressing to dress my salads whenever I wanted.

Serves: 6;

makes about 3/4 cup (185 ml) salad dressing


For the balsamic dressing

1/4 cup (60 ml) balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon brown sugar

1 teaspoon freshly ground black pepper

pinch salt

1/3 cup (85 ml) extra-virgin olive oil

For the salad
1/4 pound (125 g) Parmesan

10 ounces (315 g) arugula, washed, spun dry, large stems removed

1 pint (1 l) cherry tomatoes


1) In a medium-size bowl, add vinegar, mustard, brown sugar, black pepper and salt; mix well. Slowly pour in olive oil, whisking continuously until the ingredients are well combined and the oil no longer separates from the vinegar. Pour into an airtight container and refrigerate until use.

2) Make Parmesan shavings using a cheese slicer, food processor fitted with a slicing blade, or cutting carefully with a knife.

3) In a large mixing bowl or salad bowl, toss arugula with just enough dressing to barely coat the leaves (if you douse them with dressing they will wilt). Top with Parmesan shavings, then cherry tomatoes. As guests serve themselves the ingredients will disperse throughout.

Serving Suggestions:

Serve salad with dressing on the side in case anyone wants more. This is great as a starter or side salad. I also like to mound some of my Chicken Pesto Salad (recipe follows) on top of this salad as a main course.


Store dressing, arugula, and Parmesan shavings separately in the refrigerator until ready to serve. Tomatoes should be stored at room temperature.

How do you like to frock your world?

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