In a former life in fashion, the semi-annual picking of the next season’s color palette was, for most, a time to argue endlessly over whether wisteria or lilac would make for a better one-pocket t-shirt. For me, it was just another chance to step foot into the corporate color vault surrounded by hundreds and hundreds of spools of color painstakingly arranged from light to dark…low saturation to high saturation…warm to cool.
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In the year 1625, on a marshy plain in what is now New Jersey, a Puritan settler and a Lenape Indian sat on a log. Their bellies were full from a day feasting on fowl and a bountiful harvest of mashed potatoes. Their eyelids were heavy and they had run out of conversation. Together they pondered the great expanse of flat green swampland before them.
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Ray Venezia is a third-generation butcher and expert meat carver. You could say, he knows meat.
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This being a short holiday week, we wanted to give you plenty of time to plan for the long weekend ahead.
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Turkey. Ham. Mashed potatoes. Gravy. It’s almost Thanksgiving, and you likely have shopping and cooking to do—or if you’re lucky, just lots of overeating planned.
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As Thanksgiving and the never-ending holiday season of eating approaches, it is important that we remember proper nutrition.
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With Thanksgiving one week away, we’ve been besieged by folks who want to let you know about good deeds you can do, to help those in need. So we’re donating this edition of Weekend Picks to their suggestions:
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