Yoga for 30 Days

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Adriene and her dog Benji

As I told you in my first post of 2021, I have been practicing yoga for a year. I have always loved yoga, but I never practiced regularly. I did a lot of Bikram Hot Yoga in the 2000s. I mainly did yoga to counter balance my rigorous workouts. I was a long-distance runner for 30 years. I also did triathlons and biathlons for 10 years. I rowed for 15 years. Yep, I was a crazy person. But with 2020 being more challenging than training for a triathlon ever was, I looked to something calming, and meditative. I turned my attention to yoga.

My son who lives in Austin, Texas, introduced me to an Austin Yogi. Yoga with Adriene. I think it was one of the best gifts in 2020. I practice at least 5 times a week. Yesterday, I started a 30-Day practice, called Breathe. I find Adriene very approachable; I can do almost all of her videos, and there are so many choices. Her yoga sessions are not intimidating; they are of various lengths and focuses, so I do them regularly. I think picking a practice that you can do makes you want to do them. It’s as simple as that. Her practice is also available on Amazon

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I highly suggest that you start a daily ritual of some sort since staying home is so important in the next months. We will get through this, but January and February will be very challenging months. Daily meditation and self-care will be key to mental and physical well being. Won’t you practice with me? Let me know how it goes and how you like Adriene in the comments. Love you guys x

Note* this is not a sponsored post, all opinions are my own.

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Easy Brunch Cocktail

This is the best cocktail for Christmas brunch, but it's also perfect for any party this season. It's great for a crowd too!

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am thrilled to be guest posting today to bring you a festive holiday cocktail: pear prosecco punch.

In my house, I always make a huge Christmas brunch to enjoy after opening presents. The feast starts with sausage balls & pigs-in-a-blanket (oldies but goodies) and coffee for breakfast while we all tear through gifts. Late morning, I pop everything in the oven, and we sit down to a huge brunch complete with berry French toast, quiche, fruit, and of course, a festive cocktail. There are only three of us every year, but we always manage to have a full-fledged feast. This is the best cocktail for Christmas brunch.

One trick: freeze a bag of cranberries and keep them on hand in your freezer. Warm prosecco isn’t tasty. Frozen cranberries can be used in place of ice to keep your cocktails cold. They won’t water-down your beverage, and they’ll look festive, too!

Pear Prosecco Holiday Cocktail

Let me know if you give this a try! I’d love to hear what you think. Happy holidays!

xo, Nicole

Pear Prosecco Punch
serves 1

You will need:

– 2 oz Pear concentrate (I use Looza)
– 4 oz Prosecco
– Rosemary sprigs & frozen cranberries for garnish

To prepare:

Pour pear concentrate into a champagne or wine glass. Top with prosecco. Add a rosemary sprig and frozen cranberries for garnish.

photos by Nicole Letts

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Introducing:: The La Fortezza Collection by Kate Blohm

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Today, I am thrilled to be among the first to announce Kate Blohm’s latest project her La Fortezza Collection, a series of postcards featuring our home in Italy. Below, Kate tells all about the inspiration for the series, how it came to be, and when it will be available for purchase. Take it away, Kate! 

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Annette Joseph has really created something special with her Italian fortress, La Fortezza. My favorite moments are in the details and Annette has a fine-tuned eye. She pays close attention to every element, which makes it a lot of fun for me to capture.

The first time I visited La Fortezza in 2018, I was a student. I was awarded the Les Dames d’Escoffier Continuing Education Grant. I chose to attend the Slow Food Styling Workshop with Angie Mosier and Chef Rebecca Wilcomb. Throughout the week we visited a local cheese shop, a specialty baker, a truffle hunter, an olive oil producer, and a digestiv factory. Authentic food and immersive experiences are the focus of this story.

Shooting in Europe was something I knew I wanted to do, especially involving food and small food producers. The story for La Fortezza continued after Annette hired me back in Atlanta for a magazine article. Throughout my first visit to La Fortezza, I wanted to capture everything in stills and in motion. Utilizing this footage I put together a small film for Annette, to share my perspective of the amazing experience that I had. She invited me back on the spot, followed up the next day, and sent me to dates to come the next year as the On-Staff Photographer.

La Fortezza is my favorite subject to photograph and I’ve had the pleasure of photographing it twice. Every moment is a photographic moment. Fresh bouquets being clipped and arranged, freshly picked tomatoes being prepped for sauce and the sun setting with every shade of lavender. I’m excited to see these in print and in spaces. Where escapism meets function. This collection will feature postcards and high-quality prints of various sizes.

Available November 10th!

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Summer Chapter Shoot for La Fortezza Cookbook

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As you all know, I am back in Italy. Mainly for 2 reasons:

1. Check on our house, La Fortezza.
2. Shoot the summer and autumn chapters of my next cookbook La Fortezza Cookbook, Rizzoli NY, Spring 2022.

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This project, for me, is a passion project. The book will be an epic and a beautiful depiction of the region we live in, in northern Tuscany. The book will be filled with local recipes and delicacies, gorgeous travel shots, typical local flavor, and purveyor portraits.

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These photographs will all be captured by the incredibly talented British Photographer David Loftus. I have been an admirer of David’s work for many years, as he has shot for some of the most famous chefs in the world; Jamie Oliver just to name one. His work is insanely beautiful. His discerning eye and recognizable style sets him apart as one of the world’s most respected food photographers. I was thrilled when he agreed to photograph my book.

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My sweet friend and producer, stylist Barbara Pederzini, agreed to help me with the prop styling. She brought all sorts of amazing serving pieces and plates to play with. I used a local chef to help prepare the dishes. It really was a magical team.

Without giving too much away, I believe that this book will take you on a journey and leave you with the lasting memory of a trip to our little piece of heaven. We will be shooting the autumn chapter starting October 5th, so be sure to follow the journey on my insta-stories. I can only tell you this is one of the best projects I have ever worked on. The love I have for this place, La Fortezza will shine through on every page and you will taste the love in every bite.

Until October, stay well x

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Seasonal Delight:: Fig Croistini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. Nicole, my web-manager, even has a fig tree in her backyard. She asked me what else to do with figs that wouldn’t heat-up the kitchen too much (it’s still very hot in Atlanta, after all!).

I passed along this quick and easy appetizer for fig and goat cheese crostini. She assured me it was a fantastic recommendation. While this snack makes an incredible appetizer or even breakfast, I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Goat Cheese and Fig Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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