The September Issue

FALL

Keyaesthetics The Magazine

The Look of Fall | We Got Style Feature | Winter Getaway

September/ October 2014

Follow Us For Great Posts at LasterStudiosDesign.wordpress.com

Keyaesthetics W

isteria.

According to Wikipedia, Wisteria is a climbing vine with native origins in Asia and Eastern U.S. Just coming out of its blooming season (June – August) let us be inspired that we too are ‘climbing’ like the wisteria. We strive to reach new heights in our lives. The plant is strong and grows fast and is adaptable. How can we be adaptable in our every day life? The inset photo was shot on location in Guanacaste, Costa Rica.

Share your comments with us. You can email at hello@keyaesthetics.com.

Key Aesthetics Founding Editor

On my mind

“Life is a Theater. Invite your audience carefully.

Not everyone is healthy enough to have a front row seat in our lives. Who is in your front row?�

- Shanta

Fall Issue

Or https://www.luvocracy.com/KeyAesthetics

Fall Issue

SHOP WISTERIA

www.wisteria.com

September/ October 2014

Key

Opportunity Knocks

aesthetics

Advertise with us.

Tumblr

Hello@KeyAesthetics.com

Her WE GOT

STYLE

Tumblr

https://www.luvocracy.com/KeyAesthetics

Keyaesthetics

STYLE

https://www.luvocracy.com/KeyAesthetics

Keyaesthetics

Kids

STYLE

https://www.luvocracy.com/KeyAesthetics September/ October 2014

Techie

Follow Us For Great Posts at LasterStudiosDesign.wordpress.com

September/ October 2014 LasterStudios | Design 2013

Keyaesthetics

The Office Outfitter

https://www.luvocracy.com/KeyAesthetics

Key

aesthetics

Whimsical

The New England Prep

YAY>Wow = Buy

Keyaesthetics

https://www.luvocracy.com/KeyAesthetics

Get Comfy. Read KeyAesthetics.

Our reading this Fall www.KeyAesthetics.com

September/ October 2014

SPOTLIGHT

Best

Keyaesthetics

SPOTLIGHT

Sellers

Keyaesthetics Powered by LasterStudios | Design 2014

Editor’s Choice

FASHION Spotlight

SPOTLIGHT

We have been a fan ofDoro Olowu for quite some time. We are so excited to show you our top picks from his Autumn/Fall 2014 Collection.

– by KeyAesthetics

Doro Olowu Doro hails from Nigeria but is now based in London UK. He has an exquisite contractual relationship with JCPENNY and we are constantly inspired by his innovative designs.

Thank YOU Doro! More info: http://www.duroolowu.com/ http://bit.ly/1gOY6su

http://bit.ly/NQSNQI

Keyaesthetics

WE GOT

STYLE

F all Essentials

https://www.luvocracy.com/KeyAesthetics

Keyaesthetics

WE GOT

STYLE

BEAUTY

https://www.luvocracy.com/KeyAesthetics

Keyaesthetics

FOLLOW US ON pinterest http://www.pinterest.com/keyaesthetics/tranquil-quarters/

Keyaesthetics

Key

aesthetics www.KeyAesthetics.com

Where Home Matters

Autumn Cooking Beaujolais This recipe comes from Delia’s Winter Collection.

First, pour 3 tablespoons of the olive oil into the shallow roasting tray and put it into the oven as it pre-heats.

Then prepare all the vegetables as follows: scrub the carrots, turnips, and potatoes; top and tail the carrots and turnips, leaving the carrots whole but chopping the turnips (with skins left on) into quarters, and cut the potatoes lengthways into 4 pieces (unpeeled). Now peel the parsnips and cut them into halves; and finally peel the shallots but leave them whole.

Now dry the vegetables thoroughly in a clean tea cloth.

When the oven is up to temperature, carefully remove the roasting tray, using an oven glove to protect your hands.

Place this over a direct medium heat on the hob and spoon the prepared vegetables and the unpeeled garlic While they are in the oven, prepare the lamb by placing it in the roasting tin and rubbing the joint all over with the remaining tablespoon of olive oil, some crushed sea salt and coarsely ground black pepper.

When the vegetables are nicely tinged brown at the edges, remove them from the oven and set aside.

Place the roasting tin with the lamb in the oven, on the highest shelf that will take it, and let it start to roast for 30 minutes or until it has turned a good golden colour. Take the lamb out of the oven, then reduce the temperature to gas mark 3, 325ºF (170ºC) and spoon off any fat to use later.

Place the roasting tin over a medium heat on top of the stove, pour in the Beaujolais and baste the meat with it. Then sprinkle with the chopped thyme and rosemary. As soon as the wine begins to bubble, turn off the heat and cover the whole tin with a tent of foil (without it touching the meat).

Fold the foil tight under the rim of the tin and replace it in the oven – on the centre shelf this time – and let it continue cooking for 1½ hours.

When the time is up, remove the roasting tin from the oven and once again transfer it to direct heat.

Carefully remove the foil and baste the meat well with the wine. Spoon the browned vegetables all around in the wine, season them with salt and freshly milled black pepper and pop in the sprigs of thyme and rosemary and the bay leaf. When it has come back to simmering point, replace the foil and cook for a further 1½ hours.

After that, remove the meat and vegetables to warmed serving dishes, discarding the sprigs of herbs, then cover to keep warm.

Place the roasting tin over direct heat once more and let the sauce reduce. Squeeze the garlic pulp out of the skins into the sauce and whisk this in along with the redcurrant jelly.

Taste and season the sauce with salt and freshly milled black pepper, then pour it into a warm serving jug.

Sprinkle the lamb and vegetables with the parsley or thyme and serve.

Key

Chic Kids aesthetics

picked by

Wedding

Key

aesthetics

Pinterest

See Luvocracy.com/KeyAesthetics Juana Martiny

Wedding The Supporting Cast

Spotlight

Enzoani

Keyaesthetics

Enjoying Tea Moments

http://bit.ly/1l17Jal

http://bit.ly/1fHTkut

Keyaesthetics

Decorative Films

http://bit.ly/1hInVik

for your window

picked by

Travel with Us

CLASSIC TIMELESS

www.KeyAesthetics.com THE LAST LOOK | KeyAesthetics 2014