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Julia Stiles' Bell Jar

PopSugar — Thu, 26 Apr 2007 14:52:04 PDT

Elle hosted a VIP dinner at The Box in NY for Julia Stiles' and her new film Raving which she wrote, directed and stars in along with Zooey Deschanel. It's screening at the Tribeca Film Festival where Julia plans to showcase her talent beyond just acting. She also just announced her latest challenge - she's bringing the bestselling book The Bell Jar to the big screen. We love Julia in the Bourne flicks and she obviously has grown a lot since 10 Things I Hate About You.

For more pics of Julia and her (random!) dinner guests Moby and Vanessa Carlton just read more

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Julia Stiles Cast in The Bell Jar

BuzzSugar — Wed, 25 Apr 2007 10:32:17 PDT

Julia Stiles has been cast to play the main character in The Bell Jar, Esther Greenwood, a woman whose depression leads her to undergo electroshock therapy and attempt suicide. However, the production team - of which Stiles is also a part - seem to want to veer away from anything too sad.

According to Variety:

Book has many dark overtones, but Rattray said the project will emphasize some of the more uplifting elements.

"Esther Greenwood has a strong outlook on life, and we're really looking to bring out the humor in the character," she said. "We don't want to do a depressing descent into the world of suicide."

To find out why I'm not completely thrilled about this,

read more
To be honest, this movie news made me cringe when I first read it. The Bell Jar is sensitive territory for obvious reasons. And until recently when Stiles made her own short film starring Zooey Deschanel (which will screen at the Tribeca Film Festival, by the way) I could not take her very seriously. Yet apparently Stiles has "been seeking to bring a new version [of The Bell Jar] to the screen for several years" which makes me think this is not something Stiles is just doing for the heck of it. Besides, the reality of the matter is, I can't imagine anyone in the role of Esther Greenwood, so Stiles may as well be the one. Source

Invite a Cloche to Your Wedding

Elka Karl — Tue, 23 Aug 2011 05:00:11 PDT

Cloches, also called bell jars, were originally developed by the French to protect early growing garden plants from frost. Today, the cloche has moved far beyond the garden. Cloches are often employed in kitchens as an elegant way to protect food, such as cheese or butter. They're also quite common as a decorating element. I've recently seen cloches used in a number of weddings in innovative ways. From table runners to floral arrangements, cloches are a perfect way to enhance your wedding's look.

Another Homemade Pizza

Yum Community — Tue, 14 Jun 2011 03:22:31 PDT

Homemade pizza is in heavy dinner rotation around here; we love it! So does Lauren; she recently shared a newfound technique for dealing with difficult dough.

I have been alternating between Trader Joe's pizza dough and another brand. Every time I had used the wheat Trader Joe's pizza dough it was always a disaster: first the dough isn't as easy to stretch and no matter what I tried, flour or cornmeal, the dough inevitably stuck. This time I tried parchment paper underneath while baking. To my surprise it worked like a charm, I always pre-bake my crust before adding the toppings. This veggie pizza was a combination of mushrooms, onions, bell pepper, tomato, fresh mozzarella, a touch of jarred vodka cream sauce, and purple basil! Delicious and now I don't have to give up the wheat crust.

Do you make pizza? Upload your photos to the community!

Functional and Fantastic Designs From Niels Cosman

Elka Karl — Wed, 18 May 2011 13:00:07 PDT

While in New York last week, I stopped by the Chelsea Art Museum to check out Model Citizens, a design exhibition featuring the work of over 100 emerging and independent designers. With work ranging from furniture to jewelry to textiles, there was a lot to take in. One of my favorite designers from this year, Niels Cosman, was actually featured in the show's pop-up shop, selling three of his designs (which will also be available online soon). Brooklyn-based Cosman currently teaches at RISD's glass department, where he also received a masters in industrial design.

My favorite of Cosman's designs were the Acorn Pods. These small bell jars are the perfect spot to display small treasures, such as a favorite necklace or small keepsake. Cosman blows each glass dome freehand, and the turned wooden bases are made from scrap wood.

Also not to be missed were his Stampo cups. Named after the Italian glassblowing technique mezzostamp, meaning partially molded, Cosman notes that "each cup is given a good kick in the bottom, leaving the impression of a boot print." Each cup is formed by hand and available in a variety of colors.

Keep reading for one more perfect design for the parents in the audience!

How to Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 PDT

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year-round - although their peak season (when they are the cheapest) is from May until August. Here how to roast them:

Start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates, or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way.
If roasting in the oven, preheat to 450°F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes).
Whatever technique you use to blacken the peppers, once they are done, place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.
Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.

Never rinse or wash the peppers, as the water will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to two weeks.