In other news...

---Virna Lisi, covering Esquire magazine in the '60s. Classic!

---I love BUSTS. What a strange phrase, bahhhwho cares! This is a Bernini portrait of his mistress Costanza Bonarelli, dating to the year 1636. Similiar to the photo above, it is a dileberate exposure of a woman. Here instead of gender-crossing, Bonarelli is crossing the psychological...she looks startled, lips parted as if with a 'gasp!'. I wonder if this was her face when Bernini found out of her infidelity...the story goes that he slashed her porcelain cheek in response. Tragique...

---Here are two black and white photos from the NY Times Sunday edition, focusing on the works of Bruce Davidson...

---Banana Pudding!
I'm on a serious kick. I have gone through 2 pints of Louisiana's own, Kleinpeter's Banana Pudding flavor...it is delish!
Now, I am going to turn to my Magnolia Bakery cookbook and whip up the 'real mccoy'!
*Here is the recipe!*


1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding.

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

---I saw this photo randomly. It's Cote des Basques in Biarritz, France. Doesn't that look like heaps of fun!? Apparently, Peter Viertel, a hollywood screenwriter visited the city 50+ years ago and subsequently introduced the world of surfing to the frenchies there...and the beat goes on...:)