Friday, September 27, 2013

A Good day....

Today is one of the really good days here at JDL. The sun is shining, there’s not a cloud in the sky and Jane brought in home-made birthday cake. That’s enough to put anyone in a good mood!
Also, this whole week has brought a string of deliveries with lovely new products. Sometimes I’m just so pleasantly and positively surprised by the final product. That was the case with the items we received this week, including some of the new chip baskets that we’ve made. They’re just so nice and look so authentic that even a seasoned expect might mistake them for the real thing. This large basket is a replica of a worn, old basket that I originally purchased at a market.


These days I play around with taking pictures for the website. It’s a whole new task for me to try my skills on but I think it’s really fun.

Another thing that I have been looking forward to for a long time is receiving our collection of jersey clothing. These pieces are so nice: heavy, luxurious quality and with just the perfect wash to make them look worn in a good way. And they have pretty, crocheted borders … I’m probably going to need one of each :o)



Wishing all of you a truly lovely weekend. /Vivian

PS: Did something catch your eye? Find our list of retailer on our website… www.jeannedarcliving.dk

Monday, September 23, 2013

Amazing Paper art work

I really want to tell you about one of our co-workers here at JDL. Her name is Helle Routhe, and she works as graphic designer for our magazines and books. She’s incredibly creative, and in her spare time she paints amazing portraits. Several of us have commissioned paintings of family members for special occasions through the years.

And she’s innovative, too. In connection with her latest exhibit, Helle invented a special technique to make pictures out of just paper. Thus these pictures don’t have a single brush stroke. The images are made exclusively from colored paper. It’s simply incredible that it’s even possible to make such a wonderful portrait like that. /Vivian

What do you think?

Helle’s work can be viewed at Galleri 14 in Farsø, Denmark. Write to Helle@jeannedarcliving.dk if you are interested in prices and pictures.

Wednesday, September 18, 2013

A New Favorite

These days we're working on the layout for our second recipe book.

Boy, does it make you hungry and snackish when it's time to look through all the recipes. And you really have a chance to broaden your horizons when you're forced to work with some ingredients and taste things that maybe you're not a huge fan of.

I personally felt like I was quite the food lover and would eat almost anything. But I have to admit now that this wasn't the case before I started working on food articles. There are actually several things that I always thought I didn't really like and thus neatly avoided when cooking.

One of those ingredients is mussels. Sure, I've had them in paellas in Spain but I didn't really enjoy them. I have to say that this all changed when Lonnie and I were doing a photo shoot with Anette from Ezpace. She made the most amazing Moules à la Crème – a dish that she has brought to Denmark through her husband's French family.

From that day on I had a new favorite dish! And imagine if I hadn't been thrown – or gently pushed – into trying it that day? Then I'd still be walking around thinking I didn't like mussels.
Here's the recipe... Bon Appétit! /Vivian



Moules à la Crème

Amount for 4 people

6 lbs (3 kg.) fresh Mussels – Approx. 1.5 lb (750 g) per person
½ bottle White Wine
1 tbsp Herbes de Provence
5 Bay Leaves
1 Shallot, chopped
4 cloves of Garlic
2 tbsp Butter
1 tsp Curry
2 tbsp Flour
2 C (500 ml) Heavy Cream
2 C (500 ml) Crème Fraiche or Sour Cream
Salt and Pepper
Fresh Parsley

Steam the mussels in white wine and Herbes de Provence together with bay leaves, chopped shallots and minced garlic until the mussels have opened up. Remove from the pot using a perforated ladle and set aside to cool. Simmer the stock to reduce by half. Remove the part of the shell to which the mussels aren’t attached. Make a roux by melting the butter, adding the curry to sauté briefly and then whisking in the flour. Stir in the stock from the mussels along with cream and crème fraiche. Bring to a boil and season to taste with salt and pepper. Add plenty of parsley and return the mussels to the pot just before serving.

The smell is simply incredible as is the taste...

Arrange on small platters or plates. Don’t place any silverware on the table. Use the shells as your ”spoon” and eat the bread on the side – in true French style. Bon Appetit!

Wednesday, September 4, 2013

Christmas in … September

The thermometer reads 72 °F outside, we’re wearing flip flops and summer clothes, and there’s only a gentle breeze. The topics of bathing water temperatures and which restaurants offer outdoor serving still come up during our lunch time chats.

Yet it’s Christmastime once again here at JDL. For months Jane and her “team” have been working on producing handmade Christmas ornaments to supply all of our retailers and now the transport containers are starting to arrive at a steady flow. Helle and Tina are working on the layout for the November issue of the magazine, and last week we received boxes and boxes of amazing Christmas ornaments from Anno 1808. Once again Janne has created lovely things to be featured in articles in this year’s two Christmas issues.


So today there’s no getting around it: We had to get in the Christmas spirit despite the warm weather. The last photo shoots need to be done so our writers and graphic designers can get on with their work.

Here’s a small sneak peek for you. We’ll bring you detailed instructions on how to make it this Christmas … /Vivian