Today I have a little of this and a little of that for you. Being housebound with a cold has me thinking about our personal style and experimenting with recipes. Literally. I seldom make a recipe as written. I prefer to take a little of this one with a little of that one to make a recipe of my own. Sort of the way we find our personal style.
Few women discover their personal style and stick with the same formula for the rest of their lives. Even the often admired style of Jackie O evolved. The look that defined her during the white house years didn’t work for her lifestyle as Onassis’ wife, nor her life as a book editor. It changed to suit her lifestyle.
Our personal style unfolds as we grow emotionally and our life changes. We may go through phases trying on different looks the way one would sample at a smorgasbord. Is feminine feeling right on me or can I only have a tiny part of that in my personal style formula? Do I like to wear unique clothes and stand out in the crowd?
In the hunt for a personal style that feels right, we need to pay attention to our inner voice in order to understand what we really love. We needn’t discard entire looks because the stereotypical vision of it seems too intense for us. Our personal style will be a blending of styles and feelings which is distinctive to us.
A touch of tomboy style doesn’t preclude a touch of feminine. An elegant outfit can easily have a touch of whimsey. A classic look can have edgy bits and bohemian style needn’t mean all patterns and flowy garments.
Slotting our style into a rigid formula that limits our freedom to express will feel forced and limiting. Women are complex and so is their personal style. We need to give our selves permission to change course and start over as our personal style develops.
Our personal style needs to be fluid, much like a soup recipe…bad pun:) Here’s one I cobbled together from a mixture of many recipes.
Carmelized Onion and Roasted Tomato Soup
18 medium tomatoes or however many it takes to cover baking a sheet. I’m persnickety so I cut the little core out of each half.
5 large yellow onions, slivered
10 cups organic low sodium chicken broth – adjust this based on how large your tomatoes are
8 cloves garlic, minced
4 tablespoons white wine vinegar
2 cups dry white wine
1 tablespoon Dijon mustard
1 tablespoon rosemary
salt to taste
Slice tomatoes in half and place cut side up on a baking sheet. I jam them together so they won’t fall over.
Thinly slice onions and saute with a little olive oil on medium/high until thick, brown and caramelized, approx. 25 minutes.
Remove from pan.
Use an immersion blender to pulverize tomatoes. Cook for 15 minutes to combine tastes. Remove from pan.
Heat the stockpot, add a drizzle of olive oil and the minced garlic. Cook until fragrant then pour in the wine, vinegar, mustard, and rosemary. Bring to a soft boil and cook until it reduces about 50%.
Add back tomato mixture, caramelized onions, and the remaining chicken broth.
Cook on medium for 30 minutes or until all the flavors meld together.
I topped it with Parmesan crisps and we had crusty gluten-free French bread.
Turn oven to 400.
Grate parmesan cheese, about 1 cup.
Cover a baking sheet with parchment paper.
Bake 3-5 minutes until golden.
Let cool before removing.
I make a lot of homemade soups and my husband declared this the best I have ever made. Of course, he’s sick with a cold too so he was just very happy it wasn’t his night to cook:)
Do you give yourself permission to try new styles or are there ones you just won’t touch?
Thanks for reading ladies and remember to wear what makes you feel confident.