JENESEQUA has a new address

Im really excited to announce the change of JENESEQUA's web address 

PLUS a chic makeover! 

I wont be posting here anymore, so update your RSS feeds & bookmarks

and PLEASE visit me @

www.jenesequa.com

Bon Voyage!

Guess what tomorrow is? 
Yes...you guessed correctly. Im off to Paris for 10 days. But taking a short train into London for the weekend - Im such a lucky girl. This also means Im going to be taking a small sabbatical from writing until the new website is launched. Details coming soon! I will miss you all but cant wait for all the great things to come! Au REVIOR!

the NEW jenesequa - SNEAK PEEK!!!!

I am THRILLED to announce that jenesequa will have a new look very shortly! Giving my readers a sneak peek at the amazing new header. Do you like it? I've been behind the scenes working with a wonderful designer in Montreal, Canada - for the last 2 months on the new site and its looking TRES MAGNIFIQUE!

Stay TUNED - the countdown begins!

TREND ALERT: BLUE NAILS

LOVING this trend! Seen all over the runways at Chanel's Cruise SS11 shows in Paris:

Get RIVA for only $27 on Chanel.com LIKE NOW before its gone - otherwise you will be kicking yourself! Seen on Ebay for $40, and Amazon for $70?!! OR save a little money for the manicure and get ORLY's GUMDROP for only $6 - so similar nobody will ever know.

*images courtesy Harpers Bazaar.com*

Eat and Drink: M's Truffled Egg Toast

The best way to finish off a great holiday weekend is with a little (Black Friday) shopping and brunch. One of my all time favorite brunch and even dinner time recipes is Truffled Egg Toast! My recipe is inspired by the restaurant inoteca in New York City. Trust me - this is super simple and will impress anyone eating it - even yourself!

Ingredients:

• eggs
• asparagus spears
• fresh ciabatta french, sour any kind of bread loaf
• truffle oil
• thin slices of Gruyere, Fontina, Swiss any kind of semi hard cheese
• fresh cracked pepper 
• sea salt

Directions:

1. preheat oven to 450 degrees
2. spray baking sheet with non stick spray or olive oil
3. chop asparagus into "bits" but also leaves half whole spears for eating
4. grill asparagus with olive oil and sea salt (I add red pepper flake to add some spice!)
5. cut bread into 1 inch slices
6. hollow out center and place hollow side up on baking sheet
7. drop egg yolk and a little white into center
8. layer the cheese around the yolk 
9. bake for 12-15 minutes until cheese is melted, bread is toasted and yolks are cooked (I sometimes blast with a high broil for a crispier top (I like a little dark burn!)
10. remove individual toasts and place on plates
11. drizzle immediately with truffle oil, sea salt and cracked pepper
12. drop asparagus bits onto the toast and around the plates. Add full spears as well
13. serve Immediately with Prosseco! 

grilling the asparagus

hollowed out bread with yolk and egg

chopped cooked asparagus 

almost done!

 finished product

Happy Thanksgiving!

Being Thankful

Im signing off for the rest of the week! 

Wishing you all a very bountiful Thanksgiving full of food, family, happiness and rest. 

PS.. the image above is a hand engraved fork from Wooden Hive Etsy Shop! 

Great way to give back to the honey bees - as we all know they are suffering. A portion of the proceeds from your purchase with Wood Hive goes to the Honey Bee Conservancy.