Monday, June 20, 2011

bon iver

Bon Iver (pronounced bon eh ver), with possibly my favorite cover of all time. via stereogum. Their new album is out today, can't wait to check it out.

Tuesday, June 14, 2011

Art fair brunch

Hosted a brunch last weekend during the Old Town Art Fair. The weather was great, the neighborhood was packed, and we got to see some great friends. All in all, couldn't have been better! Surprise hit were the bacon/cheddar/scallion scones, recipe here. We gave ourselves a break picked up grilled cheeses and chicken skewers from catering/chocolate, our neighborhood caterer. His tiny sandwiches are always a hit and it was nice to be able to just pick them up the morning of and plop them on a plate!

Thursday, June 9, 2011

pretty tart

Fancy homemade dessert after a lovely summer dinner party hosted by my friend Razan and her husband. YUM. Hoping she will share the recipe!

Tuesday, June 7, 2011

Skillet baked eggs and asparagus

Made this quick and easy recipe from the New York Times over the weekend with some Green City Market asparagus and it was delicious, especially with a side of prosciutto! We used basil and chives as our 2 herb choices.

3 tablespoons olive oil, more for drizzling

3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces

2 scallions, white and light green parts, thinly sliced

8 large eggs

6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)

1/3 cup heavy cream

2 tablespoons grated Parmesan

Salt and black pepper, to taste

Lemon wedges, for serving

Flaky sea salt for sprinkling.

1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.

2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.

3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.

4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Yield: 4 servings.

Summer whites

Love the way Kate wore her summer whites. So crisp but feminine and princess-like without being dowdy. Dress is Reiss (again, yay!).

Monday, June 6, 2011

brooklyn brownstone

ADORE the photos of actress Keri Russell's home in this month's Elle Decor. The look is a great mix of rustic reclaimed woods, a layered neutral color palette, and chic, yet laid back furniture and light fixtures. Its especially impressive that her handy husband renovated and restored it himself. More lovely photos here.

Thursday, June 2, 2011

Scenes from seattle

We stayed at the
Inn at Langley, a bed and breakfast with porches overlooking Saratoga Passage, fireplaces, and jaccuzzi's with water views. The hotel restaurant served a delicious and very inventive locally sourced dinner. I think the chef mentioned at one point that everything came from the island or the waters around it except the sugar for our coffee. Speaking of the coffee, it was also delicious and came from a roaster in the town of Langley called Useless Bay.