ONE-PAN O OVEN-ROASTED C CHICKEN F FEAST.
MAKES 6 SERVINGSFOR CHICKEN:Six 6-ounce boneless and skinless chicken b.r.e.a.s.t.s cup dry white wine cup extra virgin olive oil2 teaspoons dried oregano2 garlic cloves, minced teaspoon salt teaspoon crushed hot red pepperFOR VEGETABLES:9 medium red potatoes, scrubbed and cut in quarters3 large carrots, cut into -inch-long rounds1 tablespoon extra virgin olive oil4 ripe plum tomatoes, cut into -inch-thick rounds2 medium onions, sliced into -inch-thick half-moons1 teaspoon salt teaspoon freshly ground black pepper1 tablespoon chopped fresh parsleyTeresa"sT I PDon"t have a meat pounder? No problem. You can use a rolling pin or, my favorite, an empty bottle of wine (just don"t pound so hard that you break it or hurt yourself!).
1. For the chicken, position a rack in the center of the oven, and preheat the oven to 375F. Lightly oil a roasting pan large enough to hold the chicken in one layer. For the chicken, position a rack in the center of the oven, and preheat the oven to 375F. Lightly oil a roasting pan large enough to hold the chicken in one layer.
2. Lightly pound each chicken breast with the flat side of a meat pounder until it is about inch thick. Whisk the wine, oil, oregano, garlic, salt, and hot pepper in a 13 9-inch gla.s.s or ceramic baking dish. Add the chicken and cover. Refrigerate and marinate for about 1 hours (but no longer than 1 hours), turning occasionally, while roasting the potatoes and carrots. Lightly pound each chicken breast with the flat side of a meat pounder until it is about inch thick. Whisk the wine, oil, oregano, garlic, salt, and hot pepper in a 13 9-inch gla.s.s or ceramic baking dish. Add the chicken and cover. Refrigerate and marinate for about 1 hours (but no longer than 1 hours), turning occasionally, while roasting the potatoes and carrots.
3. Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes more. Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
4. Remove the roasting pan from the oven. Scatter the tomatoes and onions over the vegetables in the pan, add the salt and pepper, and toss together. Remove the chicken b.r.e.a.s.t.s from their marinade, and arrange them in the pan. Pour the marinade over all. Return to the oven, and bake until the chicken is opaque when pierced in the center with the tip of a knife, about 25 minutes. Sprinkle with the parsley, and serve hot. Remove the roasting pan from the oven. Scatter the tomatoes and onions over the vegetables in the pan, add the salt and pepper, and toss together. Remove the chicken b.r.e.a.s.t.s from their marinade, and arrange them in the pan. Pour the marinade over all. Return to the oven, and bake until the chicken is opaque when pierced in the center with the tip of a knife, about 25 minutes. Sprinkle with the parsley, and serve hot.
PAPa"S S STEAK P PIZZAIOLA MAKES 4 SERVINGS.
This is my dad"s specialty. I think about him every time I make it (although I"m a lucky girl, and he"s usually here in my house when I"m cooking it).
Two 12-ounce sh.e.l.l (strip) steaks, each about inch thick teaspoon salt3 tablespoons extra virgin olive oil2 medium onions, chopped2 garlic cloves, minced4 ripe plum tomatoes, cored, seeded, and diced1 teaspoon dried oregano teaspoon crushed hot red pepper (optional)1 tablespoon chopped fresh parsley 1. Pat the steaks dry with a paper towel and season them with teaspoon salt. Let stand at room temperature while making the tomato sauce. Pat the steaks dry with a paper towel and season them with teaspoon salt. Let stand at room temperature while making the tomato sauce.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, oregano, remaining teaspoon salt, and the hot pepper, if using. Stir in cup water and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, about 20 minutes, until the sauce thickens. During the last 5 minutes, stir in the parsley. Transfer the sauce to a bowl, and clean the skillet.
3. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Add the steaks to the skillet and cook about 3 minutes on each side for medium-rare. Transfer to a carving board and let stand for 5 minutes. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Add the steaks to the skillet and cook about 3 minutes on each side for medium-rare. Transfer to a carving board and let stand for 5 minutes.
4. Pour out the fat in the skillet. Return the tomato sauce to the skillet and bring to a simmer, sc.r.a.ping up the browned bits in the skillet. Remove from the heat. Pour out the fat in the skillet. Return the tomato sauce to the skillet and bring to a simmer, sc.r.a.ping up the browned bits in the skillet. Remove from the heat.
5. Hold the knife at a slight diagonal and cut the steak across the grain into -inch-thick slices. Arrange the steak slices on a platter. Pour the tomato sauce over the steak and serve hot. Hold the knife at a slight diagonal and cut the steak across the grain into -inch-thick slices. Arrange the steak slices on a platter. Pour the tomato sauce over the steak and serve hot.
VOLUPTUOUS V VEAL P PICCATA.
MAKES 4 SERVINGS1 pound veal scaloppine, cut into 8 pieces teaspoon salt teaspoon freshly ground black pepper cup all-purpose flour2 tablespoons extra virgin olive oil, plus more if needed1 cup dry white wine2 tablespoons unsalted b.u.t.ter2 tablespoons fresh lemon juice2 tablespoons drained capers1 garlic clove, minced1 tablespoon chopped fresh parsley .
1. Pound the veal cutlets with the flat side of a meat pounder until they are about inch thick. Season with the salt and pepper. Spread the flour on a large plate. Coat both sides of the veal cutlets in the flour. Shake to remove excess flour. Pound the veal cutlets with the flat side of a meat pounder until they are about inch thick. Season with the salt and pepper. Spread the flour on a large plate. Coat both sides of the veal cutlets in the flour. Shake to remove excess flour.
2. Heat the oil in a large skillet over medium-high heat. In batches, without crowding, add the veal to the pan, and cook 1 minute on each side, until golden brown. Add more oil only if really necessary. Remove the veal from the pan and set aside. Heat the oil in a large skillet over medium-high heat. In batches, without crowding, add the veal to the pan, and cook 1 minute on each side, until golden brown. Add more oil only if really necessary. Remove the veal from the pan and set aside.
3. Add the wine to the skillet and bring to a boil, sc.r.a.ping any brown bits from the bottom of the pan with a wooden spoon. Boil until reduced by half, about 2 minutes. Add the b.u.t.ter, lemon juice, capers, garlic, and parsley. Return the veal to the pan and cook, turning the veal in the skillet to coat with the sauce, until the veal is tender, about 1 minute more. Serve hot. Add the wine to the skillet and bring to a boil, sc.r.a.ping any brown bits from the bottom of the pan with a wooden spoon. Boil until reduced by half, about 2 minutes. Add the b.u.t.ter, lemon juice, capers, garlic, and parsley. Return the veal to the pan and cook, turning the veal in the skillet to coat with the sauce, until the veal is tender, about 1 minute more. Serve hot.
STUFFED F FLOUNDER F FLORENTINE.
MAKES 4 SERVINGS1 tablespoons extra virgin olive oil1 small onion, finely chopped1 pound baby spinach leaves, rinsed and shaken to remove excess water3 tablespoons freshly grated Parmigiano-Reggiano3 tablespoons dried Italian-seasoned bread crumbs teaspoon salt teaspoon freshly ground black pepperFour 6- to 7-ounce flounder fillets cup dry white wine1 lemon, cut into wedges, for serving1 tablespoon chopped fresh parsley 1. Position a rack in the upper third of the oven and preheat the oven to 400F. Lightly oil an 11 8-inch baking dish. Position a rack in the upper third of the oven and preheat the oven to 400F. Lightly oil an 11 8-inch baking dish.
2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. In batches, letting the first addition wilt before adding another, add the spinach. Cook, stirring often, until the spinach begins to wilt, about 5 minutes. Drain in a colander. Using a rubber spatula, press the spinach well to remove excess liquid. Transfer to a bowl, and stir in 2 tablespoons Parmigiano, 1 tablespoon bread crumbs, teaspoon salt, and 1/8 teaspoon pepper. Let stand until cool enough to handle. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. In batches, letting the first addition wilt before adding another, add the spinach. Cook, stirring often, until the spinach begins to wilt, about 5 minutes. Drain in a colander. Using a rubber spatula, press the spinach well to remove excess liquid. Transfer to a bowl, and stir in 2 tablespoons Parmigiano, 1 tablespoon bread crumbs, teaspoon salt, and 1/8 teaspoon pepper. Let stand until cool enough to handle.
3. Season the flounder fillets with the remaining teaspoon salt and Season the flounder fillets with the remaining teaspoon salt and 1/8 teaspoon pepper. For each serving, place a fillet on the work surface, with the shinier skinned side up. Place one quarter of the spinach in the center of the fillet, shaping it into a compact log about 2 inches long. Fold over the right and left sides of the fillet to enclose the spinach. Arrange the flounder fillets, folded side down, in the baking dish. Drizzle the wine over the fish. Mix the remaining 2 tablespoons bread crumbs and 1 tablespoon Parmigiano. Sprinkle the bread crumb mixture over the fillets, and drizzle with the remaining tablespoon oil.
4. Bake until the flounder is opaque when pierced with the tip of a knife, Bake until the flounder is opaque when pierced with the tip of a knife, 15 to 20 minutes. Serve hot, with the lemon wedges and a spoonful of the pan juices. Sprinkle the parsley over all.
Dreamy DessertsWe Italians love cannoli and apple cake and panettone, but we save those sweets for special occasions. We do still enjoy dessert, though, and it"s usually something light or fruity, or something you can dunk in your coffee.
MAMMA A ANTONIA"S A AMAZING A ALMOND C COOKIES MAKES ABOUT 4 DOZEN.
Every Italian mamma has her own special way of making almond cookies. This is my sweet mamma"s. They"re the best!
2 cups sliced blanched almonds1 cups sugar4 large egg whites, at room temperature teaspoon salt1 teaspoon vanilla extract6 ounces semisweet, milk, or white chocolate, finely chopped 1. Position a rack in the center of the oven and preheat the oven to 350F. Spread the almonds on a baking sheet. Bake, stirring the almonds occasionally, until lightly toasted, about 10 minutes. Cool completely. Position a rack in the center of the oven and preheat the oven to 350F. Spread the almonds on a baking sheet. Bake, stirring the almonds occasionally, until lightly toasted, about 10 minutes. Cool completely.
2. Reduce the oven temperature to 325F. Line 2 baking sheets with parchment paper. Reduce the oven temperature to 325F. Line 2 baking sheets with parchment paper.
3. Process the almonds and sugar in a food processor until finely ground. Whip the egg whites and salt in a large bowl with an electric mixer on high speed until stiff peaks form. Add the almond mixture and vanilla. Fold with a rubber spatula until combined. Process the almonds and sugar in a food processor until finely ground. Whip the egg whites and salt in a large bowl with an electric mixer on high speed until stiff peaks form. Add the almond mixture and vanilla. Fold with a rubber spatula until combined.
4. Using a heaping teaspoon for each cookie, drop the batter onto the baking sheets, s.p.a.cing them at least 2 inches apart. The cookies will spread during baking. Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely. When baking subsequent batches of cookies, be sure to use cool baking sheets. Using a heaping teaspoon for each cookie, drop the batter onto the baking sheets, s.p.a.cing them at least 2 inches apart. The cookies will spread during baking. Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely. When baking subsequent batches of cookies, be sure to use cool baking sheets.
5. Melt the chocolate in the top part of a double boiler over hot, not simmering, water. Remove from the heat and cool slightly. Melt the chocolate in the top part of a double boiler over hot, not simmering, water. Remove from the heat and cool slightly.
6. Arrange the cookies side by side on clean parchment or waxed paper. Drizzle the melted chocolate over the cookies in a pretty pattern. Cool to set the chocolate. Arrange the cookies side by side on clean parchment or waxed paper. Drizzle the melted chocolate over the cookies in a pretty pattern. Cool to set the chocolate.
LEMONITA G GRANITA.
MAKES 4 SERVINGS.
If you"ve ever had true Italian gelato, you know it"s ice cream from angels. In Italy, though, we also perfected the healthier combination of fruit and ice. The granita was invented in Sicily and it"s like a cross between a sorbet and an Italian ice. The most common flavors are lemon, mandarin orange, strawberry, coffee, almond, and mint. But my absolute favorite is lemon.
1 cups sugar1 cup fresh lemon juiceGrated zest of 1 large lemonSprigs of fresh mint, for garnish 1. Bring 2 cups water and the sugar to a boil in a small saucepan, stirring just until the sugar dissolves. Let boil for 5 minutes. Add the lemon juice and zest, return to a boil, and boil for 3 minutes. Remove from the heat and cool completely. Bring 2 cups water and the sugar to a boil in a small saucepan, stirring just until the sugar dissolves. Let boil for 5 minutes. Add the lemon juice and zest, return to a boil, and boil for 3 minutes. Remove from the heat and cool completely.
2. Place a metal baking pan (an 8-inch square pan is perfect) in the freezer to chill. Pour the syrup into the pan. Freeze until the mixture has frozen edges, about 2 hours. Sc.r.a.pe the frozen edges into the mixture, and freeze again until the mixture has frozen into a slushy ice, about 2 hours longer. Place a metal baking pan (an 8-inch square pan is perfect) in the freezer to chill. Pour the syrup into the pan. Freeze until the mixture has frozen edges, about 2 hours. Sc.r.a.pe the frozen edges into the mixture, and freeze again until the mixture has frozen into a slushy ice, about 2 hours longer.
3. Using the fork, sc.r.a.pe the granita into chilled bowls. Garnish each with a sprig of mint, and serve immediately. Using the fork, sc.r.a.pe the granita into chilled bowls. Garnish each with a sprig of mint, and serve immediately.
When in Rome . . .espresso = es-PRESS-o(not EX-press...o...b..scotti = bees-COT-teeAfter-Dinner DelightsNo Italian meal would be complete without a nice hot cup of coffee at the end. Even though the Italians didn"t invent coffee, they did invent espresso and they opened the first coffee bars in Venice in the 1700s. Espresso is a very rich coffee made by forcing water past the coffee beans at great pressure. For perfect espresso, Italian coffee beans are roasted differently than American or French. French coffee is really dark and oily. American coffee is pretty watered down. And Italian coffee is rich brown and has very little oil.
You can drink your coffee any way you like, but be warned that if you"re in Italy, and you add any kind of milk or cream to your coffee after noon, you will be laughed at (milk is only for breakfast over there).
Biscotti, which means "twice cooked" in Italian, aren"t the same as the thick, gooey, chewy, caramel- and candy barfilled cookies we love so much in America. Biscotti dough is baked once, cut into long strips, and baked again, so it"s crispy and almost dry. Since Italian biscotti don"t have oil or b.u.t.ter in them like many American versions, they are much healthier and, be warned, much harder. The magic comes when you dunk your biscotti into your coffee and it comes back to life, all soft and chewy and full of flavor. Again, we keep our portions small in Italy, so we don"t eat ten biscotti, but a single slice with a nice cup of coffee . . . heaven!
My girls love to help me make biscotti. Here are our favorite recipes.
BEAUTIFUL B BISCOTTI.
MAKES ABOUT 2 DOZEN COOKIES3 large eggs, at room temperature1 cup granulated sugar1 teaspoon vanilla extract teaspoon almond extract2 cups all-purpose flour teaspoon baking powder1/8 teaspoon salt cup (2 ounces) sliced natural almonds cup confectioners" sugar, for kneading 1. Position a rack in the center of the oven and preheat the oven to 350F. Line a large baking sheet with parchment paper. Position a rack in the center of the oven and preheat the oven to 350F. Line a large baking sheet with parchment paper.
2. Whip the eggs, granulated sugar, vanilla, and almond extract in a large bowl with an electric mixer on high speed until thick and pale yellow, about 3 minutes. In another bowl, stir the flour, baking powder, and salt together. Stir into the egg mixture to make a stiff, sticky dough. Stir in the almonds. Whip the eggs, granulated sugar, vanilla, and almond extract in a large bowl with an electric mixer on high speed until thick and pale yellow, about 3 minutes. In another bowl, stir the flour, baking powder, and salt together. Stir into the egg mixture to make a stiff, sticky dough. Stir in the almonds.
3. Sprinkle the confectioners" sugar over the work surface. Transfer the dough to the work surface, and knead gently until the dough is cohesive and loses its stickiness. Shape into a thick 8-inch log and transfer to the baking sheet. Shape the dough on the sheet into a log about 12 inches long and 2 inches wide. Sprinkle the confectioners" sugar over the work surface. Transfer the dough to the work surface, and knead gently until the dough is cohesive and loses its stickiness. Shape into a thick 8-inch log and transfer to the baking sheet. Shape the dough on the sheet into a log about 12 inches long and 2 inches wide.
4. Bake until the dough is lightly browned and cracked, and feels set when pressed on the top, about 30 minutes. Let cool on the baking sheet for 30 minutes. Bake until the dough is lightly browned and cracked, and feels set when pressed on the top, about 30 minutes. Let cool on the baking sheet for 30 minutes.
5. Reduce the oven temperature to 325F. Carefully transfer the log to a chopping board. Using a serrated knife, cut the log on a diagonal into Reduce the oven temperature to 325F. Carefully transfer the log to a chopping board. Using a serrated knife, cut the log on a diagonal into -inch-thick slices. Arrange the slices, flat sides down, on the baking sheet. (You may need 2 baking sheets. If so, place a second oven rack in the top third of the oven.) Bake until the surfaces begin to brown, about 10 minutes. Flip the biscotti over, and bake for another 10 minutes. The biscotti will become crisper when cooled. Transfer to a wire cooling rack and cool completely.
Teresa"sT I PI just love giving you little Italian lessons for your everyday life. So here"s another one: barista, the word we use for the girl who makes your coffee at Starbucks, actually means "bartender" in Italian.And as you leave a coffeehouse in Italy, you should always say ciao ("good-bye," p.r.o.nounced "chow") and grazie ("thanks," p.r.o.nounced "GRAH-tsee-eh") to every employee.
FOR C CINNAMON H HAZELNUT B BISCOTTI:.
Subst.i.tute cup toasted, peeled, and coa.r.s.ely chopped hazelnuts for the almonds. Omit the almond extract and add 1 teaspoon ground cinnamon to the dough.
FOR A ALMOND-ORANGE B BISCOTTI:.
Add the grated zest of 1 orange and 2 tablespoons fresh orange juice to the dough.
FOR D DOUBLE C CHOCOLATE B BISCOTTI:.
Reduce the flour to 2 cups. Add cup unsweetened cocoa powder to the flour mixture. Stir 1 cup (6 ounces) semisweet chocolate chips into the dough.
11 - Italian Dressing and Delicious Shoes .
I have loved fashion since I was a little girl. I didn"t always have the best clothes-we didn"t have a lot of money when I was growing up because my parents left everything behind in Italy to start over in America-but I loved dressing up in anything I could find.
I got my very first Italian designer handbag from my dad when I was thirteen years old. He went to Europe to visit his family (the Italian brands are much cheaper over there!) and I asked him to bring me a Gucci purse because I just loved all the Gs (my maiden name and my married name both start with G, so I pretended the Gs were just for me). My dad doesn"t know anything about purses, so I was really touched that he brought me back a tiny ivory Gucci purse with a flap close and tan Gs all over it. (I actually still have it, can you believe that? I"m saving it to give to Gia.) I wanted to make fashion more than a hobby, so I went to school and got a degree. One of my first jobs was working as an a.s.sociate buyer for Macy"s in New York City. I still lived in Jersey with my parents, so I had to take two trains and three subways to work every day, but I loved it (well, I wouldn"t say I "loved" the subway part-it was pretty gross, especially before Giuliani was the mayor). I loved being able to work in the city. Loved working with fashion. Loved making my own money so I could buy beautiful things!
Fashion BabyMost people don"t know this, but I actually named my third daughter Milania after the city of Milan (not after Donald Trump"s newest wife, Melania, although I hear she"s lovely).The last time Joe and I took the girls to Italy, I was five months pregnant with Milania. When we were in Milan, I decided that I just had to name her after the city, and I added an "-ia" on the end because I love all girls" names that end with an "a" (like Teresa, of course!). That child was born with fashion in her blood! Maybe she"ll hit the catwalks someday like Gia rocked it at New York Fashion Week. When we were in Milan, I decided that I just had to name her after the city, and I added an "-ia" on the end because I love all girls" names that end with an "a" (like Teresa, of course!). That child was born with fashion in her blood! Maybe she"ll hit the catwalks someday like Gia rocked it at New York Fashion Week.
I"m no one"s mistress, so I"m probably not going to "die in Dior" like Kim Zolciak, but I"ve been blessed enough to buy pieces by my favorite designers: Dolce & Gabbana, Versace, Moschino, Roberto Cavalli, La Perla, and Miu Miu (created by Miuccia Prada, the daughter of Prada"s founder). I also love the new Italian designer Cristiano Burani, and my Bravo boyfriend, Christian Siriano.
Of course, there are hundreds of wonderful designers in countries all over the world, but Italy is near the top because it treats fashion like art, the products are really well made with high-quality materials, and because they make the wearer feel a little spoiled, a little more sophisticated, and a whole lot s.e.xier.
History of Italian Fashion Italy has always been a major fashion force in the world, but for hundreds of years, the fanciest clothes could only be worn by (or afforded by) the rich and the royal. After World War Two, European fashion lost some of its glamour because the entire world had changed. The newly democratic governments filtered down to the way people could dress. For the first time, people dressed however they wanted, not just within their social cla.s.s.
In 1951, Count Giovanni Battista Giorgini, a buyer for major American department stores, decided it was time to bring the fairy tale of fashion back, and bring it to everyone. He hosted a huge fashion show at his palace in Florence and invited an international audience. He debuted modern Italian clothes, and n.o.bility modeled them. The idea was that every woman could dress like a princess, and still look like a modern G.o.ddess.
Even today, Italian women have a reputation for dressing really well, but I promise, it"s not something you have to be born with. I can teach you style, honey. Andiamo! Let"s go!
My dad still keeps this high school photo in his wallet. Proof that big hair is beautiful, and that I made the name necklace cool way before Carrie Bradshaw.
Teresa"s Fabulicious Fashion Tips No one, no matter who they are or what they tell you, is born with fabulous style. Everyone makes the same hideous mistakes in high school. Everyone has an awkward stage. Everyone learns by looking around them, studying, imitating, experimenting, and finding their own groove. Here are some easy ways to add glamour to your life.
Tip 1 Don"t Read Fashion Magazines Don"t Read Fashion Magazines I know it seems crazy, since that"s where most stylists will tell you to start, but if you"re not six feet tall with an eighteen-inch waist and more money than Midas, you are only setting yourself up for frustration and disappointment. How does looking at fantasy shots of models in avant-garde clothes they don"t even sell within six hundred miles of your zip code possibly help you to be more stylish?
I"m a magazine junkie, and, just like you, I can"t live without my People, us, and In Touch. But I"ve never bought a fashion magazine in my life. Never. Don"t start. It won"t help you. (I"d also recommend staying away from the blogs if you happen to appear on a reality TV show. Not so good for the self-esteem . . . ) Instead, walk around your city and your local mall. Visit the local boutiques. You"ll see what people are wearing, what"s hot this year, and what looks you like. People-watch your way into fashion do"s (and don"ts).
My Own LanguageI"m sure you"ve figured it out by now, but my favorite word, fabulicious, came about because I say "fabulous" and "delicious" all the time, and somehow I just mushed them together one day and it stuck. I"ve taken a lot of heat for making up words (like cleansiness), but most people who are raised in dual-language households do that. My friend sent her daughter Hunter to speech therapy because her preschool teachers couldn"t understand her, only to find out that it wasn"t a speech problem but a made-up-word problem. Hunter"s daddy is from Scotland and she was blending words from both cultures like "backyarden" and "umbrollie."I think in both Italian and English, and sometimes I just go back and forth when I"m speaking without realizing it. Another of my favorite words is skieve-I use it like a verb to mean when something grosses me out. In Italian, che schifo (p.r.o.nounced kay-SKEE-foe) means "how gross," so I probably picked it up from that.I"ve heard that Bethenny wrote some not-so-nice things about the way I speak, but I think knowing two languages and using them interchangeably every single day is a sign of intelligence, creativity, and a super-sharp mind. Making fun of people from other cultures, maybe that is a sign of the opposite.
Tip 2 Model, Model Model, Model I don"t know when I first taught my girls to say "model, model," but we probably say it ten times a day. It"s just a fun little phrase that instantly makes my girls start striking fabulous poses. It"s like a little reminder to bring glamour and confidence into your day no matter what you"re doing.
The smiles my little girls have on when they wear something they think makes them look beautiful really do make them look beautiful, even if they"re just goofing around with a kitchen towel over their hair. The same is true for big girls: you will look fabulous if you feel fabulous and believe in yourself.
One thing that Italian women share is a desire to look good all the time, even at the grocery store, even when they"re gardening. Of course, you don"t need to wear fancy clothes to run errands, but you should make a conscious effort to look pulled together. I don"t care if you"re going to the hardware store, you don"t have to wear stained sweat pants or your husband"s old T-shirt. Ever. (Afraid of getting your top dirty while you lug pots of flowers? There are tons of adorable boys waiting to carry your purchases all the way to your car . . . especially if you"re dressed cute.) One of the finalists on Cycle Thirteen of America"s Next Top Model, Laura Kirkpatrick from Kentucky, is so cute, and I just love her att.i.tude. She"s from a really small town, but she"s been modeling her b.u.t.t off ever since she could walk. She says she sashayed down the aisles of her local Wal-Mart just like it was a runway.
Remind yourself to "model, model" every day, even if it just inspires you to add a fancy headband or wear pretty earrings with the outfit you already had on.
Tip 3 Tailor Made Tailor Made Celebrities and models look extra great when they go out because they get couture clothes: clothes sewn just for them. The rest of us are stuck picking it off the rack and hoping it fits our unique shape. A hundred and fifty years ago, everyone made their own clothes, so each piece was fitted just for your body (usually by your mamma). Once clothes started to be ma.s.s-produced, they made up sizes they thought would fit most women and just left it up to the consumer. Unfortunately for most of us that means walking away from a piece of clothing we love because it"s just too long/big/doesn"t hang right/or won"t b.u.t.ton over the twins.
There are more than a hundred million women in America and we"re certainly not all the same size. But I think we"ve been tricked into thinking we have to fit perfectly into what"s on the shelves, or go home depressed.
This stops right now! Consider the clothes you see in the stores as samples, just like the patterns they make on Project Runway. You"ve seen how much the dress changes once their model comes in. Get the pieces you love and then take them to a tailor.
Almost every dry cleaner has a tailor on staff or can refer you to one. It"s not as expensive as you think. It"s not like getting an outfit custom-made for you from scratch. Tailoring can cost as little as twenty dollars (and it"s free in many department stores!), and it can make all the difference in how your clothes fit you and how you feel in them.
I also have friends that can"t quite sew but they can sure "Project Runway" an outfit to fit them for a party. You"ve seen what they do: duct tape, hot glue guns, pins . . . Who"s going to see the inside of your hem? During photo shoots, even the models are covered with clips and safety pins from the back to make every fold and every crease look just perfect from the front. You deserve the same!
Tip 4 Simply Remember Your Favorite Thing Simply Remember Your Favorite Thing This is the most important piece of advice I can give you: when you"re looking for a fabulous outfit, find one thing you love-love-love and build everything around it. Most people think they have to find the dress or the skirt and then throw accessories and shoes on to match as an afterthought. Instead, approach dressing the same way an interior designer approaches a new room. Dina (who is a genius decorator) will find one piece in a room that the owner really loves, whether it"s a painting or a chandelier or just a little knickknack, and she"ll build the whole room around it.
Do the same thing. When a hot necklace, or amazing shoes, or a great shirt catches your eye, buy it, and then build your entire look around it. You"ll find successful outfits much faster, and you"ll feel better wearing them because you are focusing on the original thing you loved the most.
Tip 5 Walk Like an Italian Walk Like an Italian I mean this in two ways: walk with confidence, and walk as much as you can.
Walk like an Italian!