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Quote by Lynn Steward

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A Very Good Life

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Lynn Steward

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“As she looked in the full-length mirror in her dressing room, she added a few ropes of pearls, pinned a white silk camellia, and draped the Chantilly lace shawl. In that moment, Dana thought of fashion's most enduring icon who created this elegant and alluring style, and the happy personal life that eluded her. Mademoiselle Chanel died in 1971 at the age of eighty-eight while working on her spring collection, but her passion for work did not fill the void of marriage and children. Her success was costly, but clearly the choice of an uncompromising woman determined to achieve greatness on her own. She once said, "I never wanted to weigh more heavily on a man than a bird.”

FashionNew York CityChanelLynn Steward
Author:Lynn Steward
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“As she looked in the full-length mirror in her dressing room, she added a few ropes of pearls, pinned a white silk camellia, and draped the Chantilly lace shawl. In that moment, Dana thought of fashion's most enduring icon who created this elegant and alluring style, and the happy personal life that eluded her. Mademoiselle Chanel died in 1971 at the age of eighty-eight while working on her spring collection, but her passion for work did not fill the void of marriage and children. Her success was costly, but clearly the choice of an uncompromising woman determined to achieve greatness on her own. Chanel once said, "I never wanted to weigh more heavily on a man than a bird." Quote from "A very Good Life.”

FashionNew York CityChanelLynn Steward
Book:A Very Good Life
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“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”

SeafoodFlavorsLobsterWafflesTastesSandwichCrabClam Chowder
Book:Best Served Hot
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