Friday, October 29, 2010



Any girl who loves fashion, romance and style is into Channel Tens newest offering to the masses....'Offspring'.  Its a ratings Giant, and we are completely hooked.  Every Sunday we girls wait with anticipation for the next episode and it never fails to disappoint.  We not only love the great casting and plot...always leaves us on the edge of seats and wanting more, but also the great design snippets of Ninas apartment.  She has quite an eclectic, Bohemian style to her, and the apartment styling really does reflect that.  We're not too sure about that 'Owl' collection??...bit strange...but last weeks episode showed more of an in depth shot of her dining room wall.  Did you see that amazing wallpaper? has the appearance of pressed metal (as you would find in old Queensland Homes ceilings)....We found something similar this week and wanted to share it with you...its so divinely special!...just like Doctor Chris...'Step Away From the Beautiful Wallpaper'...

Wallpaper is being used more and more nowadays in Interior Design applications.  In Europe they are using wallpaper on the floors and sealing it in with a resin finish.  

This week we were treated to an early preview of the Chivazzo range of wallpaper that has just been released.  Our good friend and all round stylish fashionista Steph from In House Agencies popped in for a chat and spent some time showing the girls this exquisite new range.

(below...) Lots of oooooohing and aaaaaaahing from the girls...

(below)Steph from Inhouse Agencies drops by to show the girls the new range..note her excellent multi-tasking skills...turning the page with one hand and scooping up some of Colettes delicious Turkish Delight Birthday Cheesecake with the other!

Gone are the days when paint was the only option for adding a statement to a wall or walls.  Wallpaper is now an enticing option and a perfect way to express your individual style.  Used correctly, wallpaper can create a real feature to a room and with the right furniture pieces a perfect balance. 
The new Carlucci range consists of designs that have been around for decades and evolved now into something that you can use in a multitude of design applications, suiting Art Deco, Classic, Contemporary, Modern  styling and more.  This is a truly sophisticated slant on complete home interior indulgence.


Like all things fresh and green, peas and beans symbolise the beginning of spring. Enjoy their crisp and delicate flavours this month.  This weeks recipe is fresh, tasty and in keeping with our 'no fuss' 'easy-peasy' (no pun intended..) motto....its quick and simple.

Pappardelle with ricotta, pea and broad beans

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
1 lemon
3 cups (450g) fresh shelled or frozen broad beans
450g pkt fresh lasagne sheets, cut into 3cm-thick strips
11/2 cups (230g) fresh shelled or frozen peas
2 tbs finely grated parmesan
1 cup (250g) fresh ricotta
2 tbs extra virgin olive oil
Shaved parmesan, to serve
  1. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon and then use a small sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.
  2. Cook broad beans in a medium saucepan of salted boiling water for 2 minutes or until just tender. Refresh under cold running water. Drain well. Remove and discard skins. Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
  3. Meanwhile, cook broad beans and peas in a saucepan of boiling water for 2 minutes or until tender. Drain well. Place half the broad beans and half the peas in the bowl of a food processor and process until coarsely chopped. Add parmesan, lemon juice and half the ricotta, and process until just combined. Season with salt and pepper.
  4. Combine pasta, remaining broad beans and remaining peas in a large bowl. Crumble over remaining ricotta and gently toss until just combined. Divide among serving bowls. Spoon over broad bean puree. Drizzle with oil. Sprinkle with shaved parmesan and lemon zest. Season with pepper to serve.
* If using fresh broad beans, you will need about 1kg of broad beans in their pods.

Wine Match:  Due to the freshness and light flavours of this dish, we recommend teaming it up with a cool Chablis or Sauvignon Blanc style wine.  If going for the Sauvignon Blanc style flavours then you simply cant go past anything from New Zealand.  They really know how to turn out excellent quality Sauv Blanc styles.

We're big...mad fans of Mad Men here, and this week, bring to you an old fave of the show for your sipping pleasure...The Tom Collins.  Easy to prepare, and a sophisticated stalwart of the cocktail recipe scene, kick your shoes off, crank up the Frank Sinatra CD and Friday!

Caption reads below ('Those girls from Charcoal Interiors really know their stuff...I wish our wives were as smart, funny and beautiful....let's have another round and keep dreaming on'....)



  • 1.5 Oz of Gin
  • Dashes of Bitters
  • Dashes of Freshly Squeezed Lemon Juice
  • Dash of Simply Syrup
  • Some Club Soda


  • Mix the first four ingredients in a tall glass (also known as a Collins glass!) over ice. Top with club soda and garnish with a lemon.
  • NOTE: Vodka can be substituted for Gin if preferable
And so...that was the week that was.  Thank you to our new followers for saying hi and your comments are always welcome.  
Next Week:  We look at Beach Houses, and how to achieve a sophisticated seaside style all of your own...and not an old ceiling mounted fishing net in sight :-)

...til then!

    Friday, October 22, 2010



    This week, we did our bit to support the Breast Cancer Awareness Cause. 
    Besides prettying up our gorgeous Francesco Urns in the front window with some pink ribbon, we are also donating a percentage of sales to Breast Cancer Research.

    Cath schooszhing the urns.....

    The finished look...

    Jens daughter Brooke got into the swing of the cause too this week...she was in the paper to promote the Breast Cancer Awareness Cocktail Party at the Victoria Park Golf Course.  We might be a bit biased but we think that Brooke is just gawjussss....


    A big Happy Birthday to Colette on Wednesday of this week.  We do love it when there is a birthday because everyone seems to win!  Look at the cake we all got to share in...Turkish Delight centred cheesecake with velvetty, blood red rose petals (fresh...real ones...) on top.  And, it tasted soooo good.  Cath says that she made if from a very special recipe.  According to her, she was up all night crafting this masterpiece and  apparently the rose petals are from roses organically grown in her courtyard garden....yeah right...and I'm the next Miss Beachgirl Contest Winner!!  Thank you Jocelyns Provisions for another bakery masterpiece!


    We are continually refreshing our stock and this week is no exception with some gorgeous new arrivals.

    Our new French Style Washed look Urns....these look stunning either in an inside or outdoor application. You will love them!

    Our European style Wooden Lanterns...these come in Large, Medium and Small.  Great as a centrepiece on the table...amazing around the pool and on and many uses for these gorgeous Lanterns.  Come in and check them out for yourselves.  You will love the rustic tonings to the wood.

    This beautiful little Rustic Console has had quite a few admirers this week....she is destined for a new home, so be quick to snap her up :-)


    At a recent dinner out at one of Brisbanes newest and sexiest Restaurants...Alegria  there was discussion about what we all ate for Breakfast.  Surprisingly amongst us all, the popular choice for breakfast fare was the humble egg.  Packed with goodness and vitamins, the Free Range Egg is most definitely a versatile character...good for salads in the hard-boiled style, or scrambled, poached, fried and perfect to construct a healthy Frittata or Omelette as in our recipe this week, the Asian Mushroom Omelette.


    Ingredients (serves 4)

    • 8 free-range eggs
    • 1 small red chilli, deseeded, finely chopped
    • 6 green onions, thinly sliced
    • 2 tablespoons peanut oil
    • 100g button mushrooms, sliced
    • 80g snow pea sprouts, trimmed
    • 1 tablespoon soy sauce
    • 1 1/3 cups steamed jasmine rice, to serve


    1. Break 4 eggs into a bowl. Add half the chilli and half the green onions. Whisk with a fork.
    2. Heat a wok over medium heat. Add half the oil. Swirl to coat. Pour in egg mixture. Swirl to cover base and run 1cm up the side. Sprinkle half the mushrooms over egg mixture. Cook for 30 seconds or until base is set. Fold omelette in half. Tilt wok to allow any uncooked egg to run to edge. Cook for 30 seconds. Turn omelette over and cook for 30 seconds or until light golden (omelette should still be moist inside). Transfer to a plate. Cover to keep warm. Repeat with remaining eggs, chilli, green onions, oil and mushrooms.
    3. Cut omelettes in half and place on plates. Top with snow pea sprouts. Drizzle with soy sauce. Season with salt and pepper. Serve with rice


      Dame Joan Sutherland was the epitomy of Diva, but not as we know them today. She would put the likes of Mariah Carey to shame.  She was a gifted singer beyond compare and a true lady along with it. Shunned from the school choir as a girl for drowning out the other singers, Joan went on to work as a secretary, but all she really wanted to do was sing.  At age 19, Joan won free singing lessons, time went on and as she started singing more and more in public, her popularity and demand for her vocal style grew.
      One of the most remarkable female opera singers of the 20th century, she was dubbed La Stupenda by a La Fenice audience in 1960 after a performance of the title role in Handel's Alcina. She possessed a voice of beauty, power and extraordinary agility. Her friend Luciano Pavarotti once called Sutherland the "Voice of the Century."
      Sadly, the end of an era has come with the death of Dame Joan after a long illness on the 11th of October, 2010.  We couldnt let her passing go, without some kind of recognition from the team here.  She was a lady of true grace, a wonderful ambassador to Australia and a talent beyond compare.


      After a bit of research, it is clear that whilst Dame Joan was a supremely cultured woman with great taste and grace, she wasnt really one to indulge in the cocktail scene.  I mean we cant really see her down at the local imbibing on a Cosmo or two.....but...we do think that if she did have the occasional clink, it would be to a La Stupenda!  And so, we bring it to you today.  A simple and very attractive cocktail that is pearlised in appearance and super delicious to the remaining senses.


      1.  1 1/2 oz rum

     2. 1 1/2 oz passionfruit vodka

     3. 1/2 oz triple sec

    4. 1/2 oz lemon juice

    5. 2 dashes of Angostura aromatic bitters


    1. Pour the ingredients into a cocktail shaker with ice cubes.
    2. Shake well.
    3. Strain into a chilled cocktail glass. 
    Next week:  Offspring Inspirations, Wallpaper wisdom.

    Enjoyed the blog?  Catch up with us on facebook.  We would love to hear from you!

    Wishing everyone a very happy Friday...great weekend and until next week its goodbye from us...The Charcoal Girls xxx

    Friday, October 15, 2010


    Well, its been a bit of a dreary old week, 'weather-wise' here in Brisbane, but we havent let that stop us from having a good time here at Charcoal Interiors.  

    Read on for some of our latest acquisitions...more beautiful new things to tempt and inspire.

    But firstly...we had a surprise visit today from our most favourite V.I.P (very important pooch).  Mick the plumber came in for a spot of maintenance...little does he know that we secretly fake plumbing disasters just so that he can bring his beautiful sidekick Asher the Boxer in for a visit.  This week she helped with all kinds of important tasks....

    Overseeing the workings of the showroom....

    Spotting potential customers.....
    ....and just doing her very best to look very beautiful...

    Gotta go and find Cath...I think she might be trying to break a tap or two...


    Thank you to our friends at Luxury Homes Magazine for featuring Charcoal Interiors in their latest Bumper Edition! do say the nicest things...

    More new stock has arrived this week into the showroom.  Beautiful hand painted antique Asian cabinetry, Japanese Merchant Chests, Mongolian Cabinetry, Moroccan Pendant Lighting, French Style Urns and Mirrors and so much more!  It's like Christmas has come early!
    Our beautiful Hand Painted Cabinet circa 1890's with Nina Candelabras and Antique Wooden Horse....Dont you just love the French Style Mirror as a backdrop?  It would be difficult to split this setting up.  We think its perfecto!

    Japanese 2 panel screen with silk border detail...circa 1880's.  What a magnificent feature to any room..and you wont believe the price!

    Moroccan lantern with backdrop of one of our delicious Handwoven rugs by Bangalows Milton Cater.

    Oversized Feature Clock.  A perfect addition to the Living Area...or even large rustic style kitchen.  And there will never be an excuse for not knowing the time again!

    At Charcoal Interiors we host a wonderful range of shutter styles from Newport Shutters.  Newport Shutters are leaders in the field of quality shutter for inside and outside of the home, and also deal in Venetian Blinds, Roller Blinds and Louvre Doors.  Customised to your requirements, and made in Australia, Newport Shutters and Blinds stand for quality and excellence, creating a sophistication and style to any home that is second to none.

    LET'S EAT.....!

    Asparagus tart with Brie and black olive dressing

    A delicious cheesy vegetarian tart, perfect for spring and summer eating
    You can use a variety of cheeses. Soft cheeses, like Camembert, will melt, whereas the halloumi will remain unmelted, but browned.  Also great with Fetta cheese too.  So quick and easy.

    Preparation time: 30 Minutes plus 15 minutes chilling time
    Cooking time: 30 Minutes
    Serves: 4 to 6

    1 packet chilled puff pastry,
    around 500g (1lb 2oz)
    1 egg, beaten
    500g (1lb 2oz) asparagus
    250g (9oz) Brie or halloumi cheese, sliced

    For the dressing
    100g (4oz) black olives, chopped
    4tbsp capers
    3tbsp olive oil
    squeeze fresh lemon juice 

    You will need a baking sheet 

    1 Roll out the pastry to a large rectangle, around 23x30cm (9x113/4in). Using a knife, score another rectangle 2.5cm (1in) inside, without cutting through the pastry. Brush the “frame” with the beaten egg, place on a baking sheet and chill for 15 minutes. Trim the asparagus to fit across the inside of the frame. Blanch it for 2 to 4 minutes in a saucepan of boiling water, then refresh and drain well on kitchen paper. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6.

    2 Bake the pastry in the oven until lightly browned. Remove and discard the top layer of the inner rectangle to prevent having too much soggy pastry underneath the asparagus. Arrange the asparagus inside the pastry frame, top with the cheese and season well. Bake for 20 minutes or until the pastry is nicely browned and the cheese has melted.

    3 Mix together all the dressing ingredients. This is delicious served with some steamed potatoes and a green salad. 


    Welcome one and all to Cocktail Friday...the serious side of the week, where we forget our troubles and take time out for some concentrated self-indulgence....lets face it, this is the least we can do for us! 
    Time poor?  Looking to create a cocktail in less than a minute...?  Then, do we have the elixir for you...its the

    Ingredients (serves 4)

    • 60ml (1/4 cup) fresh passionfruit pulp
    • 2 tsp caster sugar
    • 375ml (1 1/2 cups) chilled sparkling wine
    • sprig of mint to garnish


    1. Combine the passionfruit and sugar in a jug and stir until the sugar dissolves.
    2. Pour the sparkling wine among the serving glasses. Spoon over the passionfruit mixture and serve. Garnish with a fresh mint leaf.

      Next week: Pink Ribbon Day, Singapore Bound, Noodles and more.....
    With love...

    Friday, October 8, 2010

    New Arrivals!...Damien Bredberg Photography meets Charcoal Interiors....Thai Fusion Tuna Pasta....Tony Curtis Cocktail and more....Happy Friday Folks! xx


    Hi everyone and welcome to the Friday blog.  A very special welcome to our new readers!  We aim to provide a little bit of sweetness to your Fridays with our 'goings-on' in the showroom (there is never a dull moment here I can tell you that...) plus all the latest in design, info on our retail outlet, new arrivals, recipes, lifestyle tips, recipes and of course our fabulous Cocktail Friday recipe...which is just a celebration of Friday and a way to sit back, pop the shoes off and reflect on a darned good job well done thank you very much!...pat yourself on the back and lets begin.....

    Firstly, this week we present our new arrivals instore.  There are just so many amazing pieces that we dont have room for everything on the blog, so for starters lets look through the front window at our new display and beautiful new 'drool-worthy' pieces.

    Window Display

    Our gorgeous French Style Wooden Bench Seat, in front of a backdrop of a pair of Francesco urns, exclusive custom made outdoor/indoor mirror and our gorgeous chandelier, which is a combo of antique and new.  Surrounding the Bench Seat, we have our French style outdoor table and chairs, Vintage style urns and gorgeous French Jardinierre planter filled with Spring and just so classic.  Be one of the first to see our new arrivals this weekend.  Pop in for a browse, a chat and a bargain.  We are open Saturday and Sunday and would love to see you.

    Damien Bredberg Photography Shoot

    Last week we had so much going on in the showroom, and one such exciting piece of news is that respected young photographer and all-round nice guy Damien Bredberg chose Charcoal Interiors for a series of shots that will ultimately be used to create a very innovative set of photographs.  We shall share the finished product with you as soon as possible, and also a lot of the backstage shenanigans, but until then, meet Damien and check out his website.  With clients such as Nova and Absolut Vodka up his sleeve to name just a few, we are proud to support such a creative, upcoming star on the photography scene....and he is a Brisbane lad too!

    LET'S EAT!

    This week we have a great blend of my passion for pasta and the girls penchant for Thai...its our Thai Fusion Tuna Pasta.  Only takes 10 minutes to prepare and 15 minutes to cook, so its a great, easy and quick recipe, but so packed full of flavour and it looks soooooo pretty!  Goes well with a nice glass of chilled New Zealand Sauvignon Blanc, which happens to be a favourite of Colette and Cathie. Let us know what you think.


    Ingredients (serves 4)

    • 300g dried ribbon pasta
    • 125ml (1/2 cup) extra virgin olive oil
    • 2 lemons
    • 2 x 350g pieces yellowfin tuna (see note)
    • 3 eschalots, finely chopped
    • 2 long red chillies, halved lengthwise, seeded, finely chopped
    • 1 bunch Thai basil, leaves picked
    Here's what to do.....


    1. Cook pasta in a saucepan of boiling salted water until al dente. Drain.
    2. Meanwhile, place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely. Reserve lemon oil.
    3. Preheat a chargrill pan over high heat. Lightly brush tuna with a little lemon oil. Cook tuna on chargrill for 45 seconds. To give it criss-cross marks, lift tuna, turn 90 degrees and cook for a further 45 seconds. Repeat on the other side for medium–rare. Season tuna with salt and pepper. Cool slightly and slice thinly.
    4. Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft.
    5. Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.


    • You can substitute a drained 425g can of tuna in brine for the fresh tuna, and add it in step 5 to warm through.


      is it possible to have a cocktail that leaves you feeling better the morning after? The shocking answer might just be yes! The key is in the ingredients.
      VeeV is a new spirit distilled from Idaho grains and infused with Açaí, a berry that some consider one of the healthiest foods on the planet. VeeV fuses this fruit with all-natural ingredients and a handcrafted, column distilled base wheat spirit. The result is a smooth 60 proof liqueur that balances the tangy Açaí , citrus flavors and alcohol in an infinitely mixable fashion.

      The Tony Curtis....Yes, we have named this weeks Cocktail after one of the last of the old school suave and sophisticated movie stars to grace our screens...Tony Curtis.  Yes, Tony died late last week. Boy was he one handsome, talented hunk-a-man who really did live life to the full and made a lot of people laugh with his cheeky comedy.  They just dont make them like they used to, but we have Tony's wonderful legacy of movies to watch forever more....'Some Like It Hot' was voted the Worlds Funniest Movie ever....get it out this weekend on DVD, and pop your feet up...sipping on a Tony Curtis.  I am sure he will be looking down on us with a wicked smile.....Remember people...a life fondly remembered by others is a life lived twice.....

      Tony Curtis Cocktail....
      With every bottle of Veev that you purchase, $1 is donated to Brazilian Rainforest Preservation.....This truly is ground-breaking stuff...Guilt-free Vodka!  We recommend mixing with the simple fave...tonic water.  Add a slice of lemon or lime with some crushed ice and you are well on your way to relaxation, whilst also feeling good about your contribution to saving the Rainforests of Brazil, not to mention the health benefits of the Acai Berry....The Eagle my friends has well and truly landed here on this Cocktail Friday at Charcoal....

      Wishing you all a very happy Friday.  Thank you to everyone who has graced us with their presence this week in the showroom.  Its been such a great week, made even better by the lovely cheery people that we have coming in to visit us daily.  Here's to a great weekend and we look forward to next Fridays blog with more on our New Arrivals, plus much, much more.....until then!
      Cathie...Colette and Jen (The Charcoal Girls) xxxx

    Friday, October 1, 2010

    Australian House and Garden meets Charcoal Interiors!...Christmas has come early! New Stock Arriving Daily! Footy Finals Food! Lychee Cocktails and more! Its Cocktail Friday And We Feel FABULOUS!

    Hi everyone.  Join us for a bit of fun this week.  We have had stacks happening and want to share it all with you!

    To say that this week has been absolutely HUGE here in the showroom, would be a complete understatement.  My apologies for the omission of the blog for last Friday....I got lost in the wine region of South Australia....honestly.  I was called upon to extensively research the Shiraz variety of grape.  Actually, I was in Adelaide to help out my brother after an operation...all went to plan and he is making a full recovery.  But, I also did indulge in the occasional vino whilst there :-)
    But enough about's whats been happening at Charcoal!

    Firstly, our very own Colette Venardos was chosen to grace the pages of Australian House and Garden magazine as their 'Featured Designer'.  Designers the likes of Jenny Kee have previously been chosen for this segment, so it was quite an honour, but also well deserved.  With over 30 years experience in the design business, Colette has definitely earned her stripes in the industry.  It was great to see her recognised, and the article will be shown early 2011.  Will keep you posted!

    This week we also hosted the Christmas photo shoot for Australian House and Garden Magazine.  Christmas came early, with the delivery of a real live Christmas tree!  We have it set up at the front of the showroom by the door, so that the smell of pine wafts through......

    There are so many talented artists in Brisbane, and we were fortunate enough to meet ceramicist Kim Wallace who creates gorgeous Christmas decorations, amongst other beauties.  Kim's work was featured for House and Garden.  Styling and venue provided by Charcoal Interiors.

    You can find Kim's work on the link below, and be sure to check out the December/Christmas issue of Australian House and Garden for all the pics!

    After last weeks Australian Rules Finals Draw, we are now faced with a double-whammy with Collingwood and the Saints in for a re-match along with the Rugby League Final....all on the same weekend!  Its a sports fans idea of Utopia!
    And so, the recipe for this week is designed to fit in with the Finals weekend, it involves the BBQ, finger food and matches up perfectly with a nice cold beer...
    Its the Footy Finals Tandoori Chicken Burger....girlie enough for the chicks and manly enough to satisfy those burger loving blokes.


    Ingredients (serves 4)

    • 500g chicken mince
    • 1/2 cup fresh breadcrumbs
    • 2 tablespoons tandoori paste
    • 2 teaspoons olive oil
    • 1/2 cup reduced-fat plain yoghurt
    • 1 tablespoon chopped fresh mint leaves
    • 1/2 medium Lebanese cucumber, chopped
    • 1 baby cos lettuce, leaves separated, washed, shredded
    • 4 wholemeal bread rolls, halved, toasted


    1. Combine chicken, breadcrumbs and tandoori paste in a bowl. Shape mixture into four 2cm-thick patties.
    2. Heat oil in a frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until golden and cooked through.

    3. Combine yoghurt, mint and cucumber in a bowl. Place lettuce on roll bases. Top with patties, mint mixture and roll tops. Serve...........designed to be held in one hand leaving the other hand free for beer.

     Never has there been a week where we deserve a cocktail more than this one.  Cathie has been flat out with the floor shift to make way for all the new stock that is arriving tomorrow.  Colette has been busy with design projects and making herself fabulous for House and Garden photo shoots.  And I have been ducking and weaving as per usual....trying my best to say the right thing and keep out of trouble.  We really have just had the BEST week!  
    So, we are celebrating with a deliciously indulgent Lychee Martini!
    Its Cocktail Friday Folks...let's get into the swing of it....


    Lychees are in season at the moment.  They are fresh and ready for use.  
    The Lychee contains on average a total 72 mg of Vitamin C per 100 grams of fruit. On average nine lychee fruits would meet an adult’s daily recommended Vitamin C requirement.  We believe that this classifies the Lychee Martini as a health drink, in turn warding off colds and also the occasional dose of scurvy.....?  So, that means you can have two or possibly three if you are looking for a real health boost!...well that's how we are going to justify it to ourselves anyway!

    • 50ml vodka
    • 25ml lychee liqueur, (Kwai Feh is a good-quality brand
    • dash lychee juice, available in cartons
    • 1 lychee , for decoration 
    Half fill a cocktail shaker with ice. Add the vodka, lychee liqueur and lychee juice. Shake thoroughly and strain into a martini glass. Make a cut into the side of a lychee and sit it on the rim of the glass. 

    Pop your feet up.  Light a few candles.  Turn up the Nina Simone CD....sip...and reeelax....
    Next week: New Arrivals...the lowdown on all of our new gorgeous arrivals instore.  Meet Damien Bredberg Photographer to the stars...and he is going to be here in the showroom! And Much...Much more....xx

    Happy Friday to everyone!  Have a fabulous weekend.