While I enjoy every second with my daughter and catching up with old friends, Duran Duran
are about to play the Hollywood Bowl, so I thought it would be a great time to rerun this oldie but goodie. Just this trip alone, I’ve enjoyed dinner with Yasmin LeBon before she left to meet Simon on tour, and spent a lovely Sunday afternoon catching up with Giovanna. What a giggle it was sharing memory lane with our daughters!
Giovanna and Julie Anne xx years on
September 2, 2010: It must have been groundhog day for the Duran Duran exes this week. First Giovanna called me, the next morning I went for English breakfast at Cecconi’s with Madeleine Farley (I’m a cheap date these days – I drank some fresh squeezed orange juice while everyone else ate), then I bumped into Claire Stansfield at the grocery store right afterwards.
Giovanna and Julie Anne back in the day by Peter Beard
Giovanna and Claire’s friendships are very special to me. Few others can fully understand what it was really like to live in the bubble of Duran mania at it’s height. Sure, many of you witnessed it, and think you know what it was like; but it was an entirely different perspective watching it all unfold from the inside out – smuggled through hotel kitchens, Carabinieri with semi-automatic weapons posted outside our rooms, while a frenzied crowd of thousands stood screaming for the guys day and night, black maria police motorcades, being tax exiles in foreign countries far from our families and friends. Words don’t seem to do it justice. It was an incredible ride, and together we don’t need to find the words.
Julie Verdin, Julie Anne Rhodes, and Madeleine Farley
You may find it strange that I would want to have breakfast with my ex husband’s ex- after-me (truth be told I find most of Nick’s girlfriends quite fabulous). We might have had a few harsh words for each other in the past, but the fact remains we were great friends before she and Nick got together, and she was the best stepmother to my daughter I could have possibly hoped for. For that I am eternally grateful. She is the one girlfriend I can never bore talking about Tatjana, because we share a motherly pride in the wonderful young woman she has become. Maddie also happens to have a delicioulsy mischievous sense of humor, a complete lack of fear, an exceptionally creative mind, and she is more than a little eccentric – an irresistible combination in my book.
Relax Nick, we had better things to do with our time than dis the ex. Apart from sharing Tatjana stories, Maddie has just come back from a year abroad directing the television series, Gorilla School, with Damian Aspinall in Gabon for Discovery Channel. Her passion for the gorillas was tangible. I’ve always wanted to visit the gorillas myself, so I hung on her every word. Next up is an art exhibition of the gorillas silkscreened with diamond dust, a la Andy Warhol, here in Los Angeles this coming November.
Julie Anne Rhodes, Simon LeBon, and Claire Stansfield
Claire was shopping for the cleanse! She intends to start right after her youngest boy’s birthday this week. It was Claire that inspired and encouraged me to dream a little bigger. She was instrumental in getting my new website and this blog up and running, so I was touched that she is still following it more than a year later. The recipe below is for you Claire.
This week on the cleanse has been marginally more challenging. I miss biting into something with the texture of bread or cake, and have had to ride a few waves of cravings out. I placated myself with a slightly more exotic tasting recipe this time. It is not authentic to Indian or Thai curry, but more of a fusion of flavors I had handy, and were cleanse legal.
Coconut Curried Lentils
- 1 tablespoon Safflower oil
- 1 onion chopped
- 4 ounces of shiitake mushrooms, chopped
- 4 carrots, peeled and chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1/2 teaspoon of garam masala
- 1 cup red lentils
- 1 13.5 ounce can of unsweetened coconut milk
- 1/2 cup vegetable broth, if needed
- 1/4 cup fresh cilantro, chopped
- sea salt to taste
1). Heat oil in a large saucepan over medium heat. Add onions, mushrooms and carrots, and cook eight minutes, until softened. Season with a little sea salt.
2).Add garlic and ginger, stir until fragrant, 30 seconds. Add curry, garam masala and cinnamon stick, stir until fragrant, 30 seconds.
3). Add red lentils, stirring well to coat, then add coconut milk. Let come to boil, cover and lower heat to simmer for 25 minutes, stirring occasionally and checking to see if more liquid is needed, adding a little vegetable broth at a time. Add chopped cilantro, season with sea salt to taste, and serve hot.
Serving Suggestions: I love this over fragrant brown basmati rice, but any whole grain will do (glutton free only for the cleanse), and some fresh chopped mango on the side.
Variations: I did not have any zucchini on hand, but felt it was screaming for it. Zucchini would add more color, texture, flavor, and more nutrients to the dish.
This post was first published September 2, 2010