Loving

TOUCH: Inside a Bag No.2

Tuesday, December 6th, 2011

Today’s “Touch” Segment in Loving’s Five Senses explores the contents of mon sac – an Alaia burgundy leather hobo bag embroidered with gunmetal studs:

A Tube of the japanese YU-BE moisturizing skin cream
A little tub of La Mer cream
An Auric Blends perfume oil stick in Chinese Rain. Very hippie
A “Black Orchid” sheer lipstick from Laura Mercier that my lovely blond friend Kirsten inspired me to buy
An Ole Mathiesen quartz watch with a black gator wristband
A key-chain with a miniature surfboard that my mom bought in Malibu; a bundle of red Peruvian seeds known as huayruros ; and a Key-fob to the Little West 12th Street Dog Run.
A genuine cabretta leather wallet filled with Castor & Pollux business cards
Lapis Lazuli clip-on earrings from Chile
A pair of black lamb skin gloves lined with merino wool from Filippa K
A Blackberry Torch: Notice how my emails don’t require a disclaimer asking you to disregard typos…
A rose-quartz with the word “dream” written on it that my sister gave me
Sunflower-yellow silk diary that includes a vintage photograph of Denmark’s King Christian X mounted on horse-back outside of his summer residence Sorgenfri during World War II
An excerpt from Henry Miller’s Tropic of Capricorn that my Norwegian friend hand-wrote for me
A sticker of the brown/beige self portrait of Picasso that my 5 yr old niece Emma gave me

MAY WE PEEK INTO YOUR BAG? Email us at ladies@castorandpolluxstore.com with heading “Inside My Bag”

LADIES OF CASTOR & POLLUX: LADY NO. 11
Julie Engell

Sunday, May 9th, 2010

 

Photo by John von Pamer

Favorite recipe?
My Mother’s Celery Remoulade with fresh baguette.

1 Celery Root
Remoulade Dressing:
1 hard- boiled egg
1 raw egg
2 T Dijon mustard (Maille is good)
1 tsp vinegar (apple cider or red wine)
Canola oil (1 or 2 cups or as much as you want)
Salt and pepper
1 tsp tarragon

Prepare the celery root: If you have a good mixer with a shredder attachment use that after peeling it. Then blanch it for no more than three minutes in salted water keeping it crunchy. Prepare the remoulade dressing: Place the mustard, vinegar, salt and pepper in a bowl or jar. Stir a little and add the egg yolk. Start mixing more vigorously with a hand wisk. The mayonnaise will be lighter in color and texture. Pour the oil in a thin stream while whisking continuously. For this dish, 1 to 2 cups should be enough. Add some seasoning if you would like.  Chop the hard boiled egg and incorporate it into the sauce. Drain the celery root and place in a salad bowl. Pour the remoulade dressing on the top and toss until the dressing is evenly spread. The flavors will be better absorbed if the celery is still warm when you mix in the dressing.  Let cool down before eating. It gets even better if you leave it in the fridge over- night for marinating.

Last great book you read?
A Tale of Love and Darkness
by Amos Oz. It is an unconventional autobiography as well as a realistic account of the founding of Israel.

Animals-names and breeds?
Afraid I haven’t had much luck in that department since my goldfish died of starvation when I was 7 years old.

Do you exercise? What do you do, if so?
I occasionally go to a relaxation class which consists of lying on your back for 90 minutes. It’s brilliant and I am going to pretend that it is exercise.

Salty or sweet?
I love anything pickled – from cucumber to herring.

Who inspires you and why?
My 92 year old grandmother. She is very pragmatic. When she was young she didn’t like women. Then she had three daughters and changed her mind.

Pool or ocean?
The Ocean. Isak Dinesen said that “The cure for anything is salt water – sweat, tears or the sea.”

Favorite city?
New York

Last great vacation?
Time spent on my family’s farm on Laesoe, a tiny island in the north of Denmark.

Favorite TV show?
I have never owned a television. David Foster Wallace said that “TV is like candy in that it’s more pleasurable and easier than real food. But it also doesn’t have any of the nourishment of the real food…If that’s the basic main staple of your diet, you’re gonna die.”

Weirdest job you’ve ever had?
Being a choir girl in a church for the hearing impaired. Singing in front of deaf people is a great way to get rid of stage fright.

Favorite restaurant?
I like sitting at the bar at Mary’s Fish Camp. Their lobster roll with curly fries is nice.

Favorite object in your home?
My antique leather Eames lounge chair. It’s like sitting in a giant baseball glove. I don’t care if it’s brown and takes up half the living room.

Favorite piece of clothing?
An original ‘Lucia Guzman’ alpaca wool sweater in petroleum blue, which was made for me. Otherwise, anything I have ever bought at Castor & Pollux.

Favorite blog or website?
Unphotographable. Unfortunately, it is only updated sporadically.

Something you’re scared of?
I don’t think I’m scared of anything.

Favorite record?
Lieder ohne Worte by Felix Mendelssohn played by Walter Gieseking.

Favorite popsong?
Nantes by Beirut.

Your Ideal day?
I would start with hard physical labor in the morning, followed by an afternoon at work ending with an evening at the Metropolitan Opera.

Favorite gift you’ve ever received?
Singing lessons.

Favorite flower?
The confrontational Iris – a rebel without a cause.

Favorite perfume or scent?
Vol de Nuit by Guerlain.

Astrological sign?
Gemini with Pisces rising and the Moon in Cancer.

What do you do for a living?
I work as a financial analyst for an energy fund in Midtown.

Where do you live?
In an apartment on West 11th Street with my special someone.

Your lucky number?
My lucky number is 9 according to the Chinese method of calculation.

What piece of art would you buy if you had no budget?
A painting by Vilhelm Hammershoej – the Danish master of the color grey.

TAGGED: Julie Engell