July 30th, 2010 — Advice, Article
The Return of The Happy Housewife
March 5, 2006 By: Charlotte Allen for The Los Angeles Times
BETTY FRIEDAN, it seems, died just in time to roll over in her grave.
A new study by two University of Virginia sociologists concludes that stay-at-home wives whose husbands are the primary family breadwinners don’t suffer from “the problem that has no name,” as Friedan famously wrote in 1963. In fact, the majority of full-time homemakers don’t experience any kind of special problem, according to professors W. Bradford Wilcox and Stephen L. Nock, who analyzed data from a huge University of Wisconsin survey of families, conducted during the 1990s.
Here are the figures, published in this month’s issue of the journal Social Forces: 52% of wives who don’t work outside the home reported they were “very happy” with their marriages, compared with 41% of wives in the workforce.
The more traditional a marriage is, the sociologists found, the higher the percentage of happy wives. Among couples who have the husband as the primary breadwinner, who worship together regularly and who believe in marriage as an institution that requires a lifelong commitment, 61% of wives said they were “very happy” with their marriages. Among couples whose marriage does not have all these characteristics, the percentage of happy wives dips to an average of 45.
Lest you think the statistics come out this way because tradition-minded women happen to like tradition-minded wedlock — or they’re just brainwashed by their churches — you’re wrong. In an unpublished second paper, Wilcox sifted through the survey data and discovered that even wives who describe themselves as feminists report being happier with traditional marital arrangements in which they stay home with the kids and their husbands provide for them.
“They might think of themselves as progressives and believe in gender equality, but the same pattern holds for them,” Wilcox said.
One more surprise: Even for wives who work full time outside the home, the key to marital happiness isn’t splitting household chores and child care down the middle with their husbands. It’s much simpler: an affectionate and appreciative husband who believes, along with his wife, that marriage is forever. Sociologists call it “emotion work” — husbands talking to their wives, being understanding and supportive, spending quality time in the form of romantic evenings for two, walking hand-in-hand on the beach and so forth.
“It’s far more important than who does the dishes and folds the laundry,” Wilcox said.
Continue Reading
July 30th, 2010 — WIFE with Style
July 28th, 2010 — Resturants, Things I Love
I just discovered this gem of a restaurant in Brentwood Monday evening. After the most delicious 3 courses, I highly recommend this for weekend brunches and cozy dinner dates. When making your reservation request to sit in the atrium, Its the most beautifully decorated dinning room (You’ll feel as if you just stepped into a Nancy Meyers film) Other bonuses to look forward to at Tarven: Live jazz music on the last Monday of every month and Pre -packed picnic boxes (See Below) for a romantic afternoon or evening out at the Hollywood Bowl or Cinespa. – Taryn Cox for THE WIFE.
Tavern Restaurant and Larder
11648 San Vicente Boulevard
Brentwood, California 90049
TarvernLa.Com
July 27th, 2010 — About Me, Activities, Health
Sheep in the countryside of Buckinghamshire
Atkins Farm
Everyone Suiting up for Polo.
Polo Sticks
The Atkins Farm Mascot, Rocky the Dog.
Mini Photo Shoot with Clemmie and I.
Our Handsome Teacher and Extraordinary Polo Player, Clark Betz
The Wooden Horse used to practice swings.
Clark Teaches us how to properly hold the stick.
Miguel Takes a Swing
Clemmie Learns to Follow Through.
My Turn.
Ambiance, A Horse Shoe.
Miguel saddling up in the Practice Arena.
“Major” The World Renowed Polo Couched us for the 2nd half of the 3 hour lesson.
On my horse trying to find the ball.
Clemmie bonds with her horse.
End of The Lesson.
If your interested in Polo Lessons Visit the Website Below.
The Atkins Farm Polo Academy
The Atkins Stud Farm
Facebook Page
July 24th, 2010 — Cooking
S’Mores Pie
1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons melted butter
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract.
1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
3. Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, scraping any remaining syrup from the pan with a heat-proof spatula. Begin increasing the speed of the mixer, avoiding any splashing, and beat until the mixture is white, fluffy and tripled in volume. Add vanilla and beat for a few moments more. Pour the mixture onto the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
4. The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil — watching carefully to prevent burning — for 2 to 3 minutes, rotating as necessary.
5. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer. Serves 8. From Allison Kave of First Prize Pies.
July 24th, 2010 — WIFE with Style
July 24th, 2010 — Babies, Gifts, Kids
SnowWhite Rabbit, $32.00
Arttic Hare, $28.00
Mother Goose, $53.00
Mama Jack Rabbit, $42.00
Squirrel, $30.00
Mallards, $11.50
ImagineChildhood.Com
July 22nd, 2010 — Books, Kids
July 22nd, 2010 — Interior Design, Kids, Uncategorized
World Ma Aqua, $75.00
Green United States Map, $45.00
Letterpress World Map, $100.00
www.TheseAreThings.Com
July 21st, 2010 — Babies, Stationary
July 21st, 2010 — Babies, Kids
July 19th, 2010 — Gifts, Party Planning, Things I Love
Scharffen Berger
Bumble Bee Truck
Vanilla Tomboy
Rasberry Tomboy
Lemon Debutante Cake
Lime Meringue Tart
Yellow Vanilla Cupcake
Lavendar Shortbread
Rose Meringues
Vanilla Marshmellows
www.Miette.Com
July 18th, 2010 — Dress Up
July 15th, 2010 — Dress Up
Valentino Bow Embellished Satin Sandals, $935.oo, Net-a-Porter.com
July 14th, 2010 — Art and Culture
One of the greatest ballet companies in the world, American Ballet Theatre celebrates its 70th Anniversary in 2010 by bringing the magic of dance theater and its world-class dancers to Los Angeles in THE SLEEPING BEAUTY.
Featuring some of the most memorable choreography in all of ballet and Tchaikovsky’s famous score, this timeless fairy tale springs to life in a splendid production for the entire family. The beloved story of the beautiful Princess Aurora, the evil sorceress Carabosse, and the awakening kiss of a handsome prince is certain to cast a spell on your heart and imagination.
Exclusive Engagements from July 15th – July 18th
The Dorothy Chandler Pavilion
135 North Grand Avenue
Los Angeles, California 90012
Visit Ticketmaster.Com for Tickets
or www.MusicCenter.Org for more Information
July 13th, 2010 — Arts and Crafts, Dress Up, Interior Design, Things I Love
Apolostered Silk Chair in Taroni Fabric.
I have gotten several emails from you darling Wives wondering about the gowns I create and curious to know where I get my silk fabric from. Well this post will be the answer to all of your curiosities….
Taroni silk out of Italy is the fabric I use for all of my sewing needs. Not only is Taroni one of the oldest silk companies, but is made exclusively in Italy using traditional and authentic techniques that no longer used. They have provided fabrics that masters such as: Hubert De Givenchy, Balenciaga, Yves Saint Laurent and Valentino used to create their haute couture collections. Also current designers of today like Albert Elbaz, Karl Lagerfeld and Nicolas Ghesquiere use Taroni silk in their present day collections.
Acquiring your own silk fabrics is easy whether it be for a sewing project or materials for upholstering furniture. Depending on if your ordering a light Georgette silk or a heavy double Duchesse silk, Printed silk or Plan, Prices range from $25.00 per yard to over $100.00 per yard. (For fabric orders over 10 yards the price per yard becomes lower.)
The future of Taroni is also working on developing products such as throws and pillows that will soon be available for purchase on their website. – Miss Taryn Cox
Dozens upon dozens of silk and color swatch variations that Taroni offers
www.Taroni.It
July 9th, 2010 — The Social Butterfly
Elisa Sednaoui
Blake Lively
Milla Jovovich
Caroline Sieber
Gaia Repossi and Julia Restoin Roitfeld
Leighton Meester
Images from: WWD
July 9th, 2010 — Dress Up
Images from NY Times The Cut and WWD
July 9th, 2010 — Dress Up, WIFE with Style, Wives
July 8th, 2010 — Dress Up, Kids
July 8th, 2010 — WIFE with Style
July 6th, 2010 — Etiquette
A Good Guest
Arrives slightly late and leaves on time.
A good guest brings energy, charm and a small present.
A dinner guest engages the person on her right and left.
A party guest mingles and meets everyone.
A houseguest is self sufficent not needing constant entertainment.
All good guests write thank you notes.
Very good guest also calls the next day. - Tiffany & Co.
July 6th, 2010 — Films
July 2nd, 2010 — 4th of July
July 2nd, 2010 — 4th of July
Found Enamel Jugs, $89.00 – $99.00, Pottery Barn
www.PotteryBarn.Com
July 2nd, 2010 — Cooking, Domestic Goddess, Party Planning
Flavors in Season: Triple Berry, Sour Cherry and Apple Whiskey Crumble Pie, $54.00
Available for pick up at Bubby’s
120 Hudson Street (Tribeca)
New York, New York 10013
212 219 0666
or
Order Online at WilliamSonoma.Com
July 2nd, 2010 — Cooking
Set of 4 Golden Corn Picks, Stainless Steel with Goldplate, $79.00
www.MichaelAram.Com
July 2nd, 2010 — Style Inspiration
Images from Vogue July 2010
July 2nd, 2010 — Cooking
(Photographed Above: My Cooked Glazed Pork Tenderloin with Balsamic Glazed Brussel Sprouts and Cream Cheese Mashed Potatoes.)
Brown Sugar and Bourbon Glazed Pork Tenderloin
Serves: 2 People
Ingredients:
- 1 Organic Pork Tenderloin
- 1/3 Cup Jim Bean Stag Black Cherry Bourbon
- 1/3 Cup Brown Sugar
- 1/3 Cup Soy Sauce
Directions for The Marinade:
1. Pour and mix equal parts brown sugar, bourbon and soy sauce into a bowl.
2. In a zip lock back combine marinade and pork tenderloin and marinade over night.
* Double the marinade if your cooking 2 tenderloins.
Cooking Directions:
1. Preheat oven to 325 degrees.
2. Place Pork Tenderloin on a wire rack in a shallow baking pan.
3. Place the Pork Tenderloin in the oven and cook 1 full hour, bast the tenderloin every 15 minutes (4 times) with the Marinade. *Before Basting the Tenderloin with the marinade, Place Marinade in a sauce pan and boil for a few minutes to get the contaminates out.
4. Once tenderloin is done cooking, Slice and Serve with remainder of the Marinade. – Recipe by: Taryn Cox
* Suggested sides to serve as shown above: Cream Cheese Mashed Potatoes and Balsamic Glazed Brussel Sprouts.
June 30th, 2010 — About Me, Travel
My best friend Nicole and I depart LAX.
Headed to Portugal.
Nicole and I on our connecting flight to Lisbon… Needless to say it was an empty flight.
Clemmie and Miguel at breakfast on the terrace. Homemade Belgium waffles made by Miguel followed by manicures at the house.
Sam and Miguel giving useless directions.
Me, The Birthday Girl and her 2 best friends!
Shopping around town.
Nicole chatting on the phone with friends from home.
Sam at my birthday Lunch… Fresh fish!!
Nicole and I.
And the photos shoots begin!
Nicole… A.k.a – Naza
Miguel.
Clemmie and Naza, We went for Sunset cocktails at Bairro Alto Hotel.
Clemmie Posing for the camera.
The Birthday Girl after getting a relaxing massage! Heaven!
Sam looking like a gentlemen.
My birthday dinner/ Pre wedding dinner.
Naza in her darling Sonia Rykiel dress on the dance floor.
Me, The Birthday Girl and Clemmie.
Clemmie drives us all to the beach.
Driving over the river.
We arrive at the sea!
Fun in the sun at Costa Caparica
Clemmie.
Everyone jumps into the sea.
Bronzing Time!
Sam and Clemmie digging in the sand.
Poor Sam got buried…
Me.
Naza and I being silly.
Clemmie and Naza air fighting.
Woo Hoo!
I just love sea grass!
Clemmie and I with a Surfer.
Naza makes sand angels.
Playing in the waves.
At dinner with Naza and Sam.
An elegant evening: Sam, Naza, Miguel and I.
Clemmie poses with a statue.
Discovering the beautiful property of Fronteira Palace.
The Wedding!
Outside Ambiance.
Our table at the wedding.
Wedding Reception.
Wedding Cake.
I find my favorite treat ever… Portuguese Donuts!
Another day at the shore, Guincho Beach.
Miguel driving.
Sam and I at Lunch.
Me.
Naza and Clemmie sipping cocktails on the shore.
Miguel and Naza.
Clemmie and I hail a cab for the concert.
Bureka Som Sistema and The Black Eyed Peas Concert.
Naza, Me, Miguel and Clemmie Dancing.
Me enjoying the evening.
Naza, Clemmie and I take a break from dancing. After the concert we went for the best steak I have ever had at Cafe Sao Bento.
Sightseeing.
Last day in Lisbon.
The End… Off to London!
