51吃瓜

[I]n Western culture, the scarf is most prominently known for its use as a fashion accessory, one that first gained widespread popularity in the 19th century. The fichu is a typical 18th- and 19th-century style that can be seen as the forerunner of modern scarves. A piece of fabric worn lightly draped on the upper chest and usually knotted in front, it provided modest covering but was also an opportunity to add an especially fine textile鈥搒ometimes lace edged or embroidered鈥搕o an ensemble.

From time to time one heard the crack of a whip behind the hedge; then the gates opened, a chaise entered. Galloping up to the foot of the steps, it stopped short and emptied its load. They got down from all sides, rubbing knees and stretching arms. The ladies, wearing bonnets, had on dresses in the town fashion, gold watch chains, pelerines with the ends tucked into belts, or little coloured fichus fastened down behind with a pin, and that left the back of the neck bare.

鈥淚t has such a funny heritage,鈥� said Alexa Adams, the designer, along with Flora Gill, of the conceptual women鈥檚-wear line Ohne Titel. This season, the two managed to make 尘补肠谤补尘茅 look modern again by combining it with mesh, chiffon and silk-cotton cording in muted tones. The result was wonderfully intricate dresses that cling to the body, and high-heel sandals that, designed in collaboration with Cesare Paciotti, are some of spring鈥檚 coolest.

The pattern was simple, striking and modern: No chunky bead embellishments, just crisp, white rope …. This looks expensive, but I could probably just make it myself …. Making 尘补肠谤补尘茅鈥揵y definition, cord tied into decorative knots鈥搒eemed doable. No messy paints or toxic turpentine involved. I assumed it would only take a spool of rope (which I bought for a few dollars at a hardware store) and that font of knowledge: the Internet.

Fish was crucial to Sarah’s project, for as long as she could coax Daniel and Maxime to eat it, cooking up the flour-dredged sole 尘别耻苍颈猫谤别 in sparkling butter while ignoring their demands for meat, she could serve not only an orange cr猫me or chocolate 茅clair for dessert but also cheese at the end of the meal, picking up a melting piece of the increasingly acceptable Bries available鈥�

There was always that little rich decadent tin of lark p芒t茅 in the cupboard if I grew bored, or we could stroll down past the great ponds under the plane trees to the deft, friendly welcome of the Restaurant Thom茅 and eat a grilled pullet or a trout 尘别耻苍颈猫谤别, and an orange baked 脿 la norvegienne. Or we could stay home and I would try at last the mayonnaise maker I had bought…