Wednesday, July 23, 2014



Just a little something I put together for dinner with the 'rents at Mintwood Place, which was, incidentally, delicious! Southern/French fusion cuisine is kind of my ideal so I was glad this place lived up to the hype. Our favorites were the surprisingly-simple, yet addictively-tasty blistered shishito peppers, the roasted seabream (complete with edible flowers!), bucatini bolognese, and the cucumber and watercress gazpacho. Can I get golf clap for managing to get my silk dress out of this place without any drink or food stains?

Ray-Ban sunglasses (old, cute pair here)
A.V. Max necklace (sold out, another option here)
Tibi dress (old, similar styles here and here)
Hermes, Madewell, and Amrita Singh bangles
BCBG watch
M by Maggnolia ring
YSL wedges (old, love this pair)
Mansur Gavriel bag

Sunday, July 20, 2014

Sunday Dinner: Spicy Shrimp and Roasted Romanesco

Sunday Dinner: Spicy Shrimp and Roasted Romanesco

I love spicy, light dishes like this one during the summer. B has been making delicious roasted broccoli lately, so we thought we'd try a spicy, Asian-inspired version with romanesco to go with the shrimp. Both worked wonderfully together and would be quick and easy for a weeknight!

For the spicy shrimp...
  1 lb de-veined, de-shelled shrimp
  juice and zest of one lime
  2 tablespoons shriracha
  1 tablespoon honey
  1 tablespoon rice wine vinegar
  1 tablespoon peanut oil
  salt and pepper
  a few sprigs Thai basil

Toss shrimp with lime, shriracha, honey, rice wine vinegar, and salt and pepper and let marinade for at least 30 mins.

Heat skillet over medium-high heat. Add shrimp, reserving most of the sauce. Cook 3 minutes to sear on one side. Add some of the reserved sauce. Flip and cook until done and most of the sauce is evaporated. Cut heat, add Thai basil, toss, and serve.

Sunday Dinner: Spicy Shrimp and Roasted Romanesco

For the roasted romaneso...
  1 head romanesco
  good olive oil
  salt and pepper
  1 teaspoon chili flakes
  3 cloves garlic, sliced
  juice from one lime

Heat oven to 425 degrees F.

Toss romanesco with additional ingredients, except lime juice. Place in baking dish and put in the oven to cook for 30 minutes (the key is too get the oven hot enough and carmelize the veggies so they get nice and brown around the edges).

Remove from oven, drizzle with additional good olive oil and lime juice, and adjust salt and pepper to taste.

Sunday Dinner: Spicy Shrimp and Roasted Romanesco

Friday, July 18, 2014

Tuesday, July 15, 2014

double down

double down
double down
double down
double down
double down
double down

This was a recently-recycled outfit that I previously wore out to dinner at Blue Fin over our NYC trip (more on that in a minute). As I said before, I packed light so my navy blazer and Cesare Paciotti heels played double duty. Anyway, the outfit was so easy and comfortable, it was just too hard to resist wearing it again to a friend's cocktail party.

So back to Blue Fin - despite being right smack-dab in the middle of Times Square and, thus, deceivingly touristy, it was really quite an excellent seafood joint. Great sushi selection and the best seafood tower I've ever had (and I've sampled quite a few seafood towers in my day).

Ann Taylor necklace (love this alternative)
BCBG dress (on sale!)
Zara blazer
Kenneth Jay Lane bracelet
Sperry watch
Madewell and M by Maggnolia rings
Cesare Paciotti heels (old, very similar here)