Friday, May 29, 2015

upper east side housewives and instagram invasions (interesting links)



What do you have on tap for this balmy summer weekend? B and I are stoked for our annual crawfish boil (photos coming to instagram soon)!
More cool stuff on my pinterest and tumblr!

Thursday, May 28, 2015

L'Auberge Provençale

L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale
L'Auberge Provençale

Believe it or not, B and I have never gone away for our anniversary, but with the possibility looming of not being able to travel soon we've been trying to take advantage of as many weekend getaways is possible. So when B found L'Auberge Provençale, basically a foodie's paradise just over an hour outside of DC, we jumped at the opportunity. Run by a French expat and his wife, the inn isn't your average sleepy bed and breakfast. The restaurant easily rivals some of the best in DC (I'll give you a full review in an upcoming post) and the staff and accommodations are top-notch. For our first night, we decided to order their In-Room Gourmet Repast, which is a little lighter and more laid-back than eating at their restaurant. It was perfect - a beautiful spread of homemade soup and salad, cheeses and house-cured charcuterie, and delicious strawberry tarts with edible flowers!

Illesteva sunglasses
Brevity necklace
Loft dress (c/o)
Levi's jacket
gold and Loft bracelets (close match)
Robyn Ferrari and She's Unique rings (try this one)
Zara sandals (similar here)
Rebecca Minkoff bag


Monday, May 25, 2015

Belated Sunday Dinner: Soy Ginger Salmon and Spicy Glazed Carrots

Belated Sunday Dinner: Soy Ginger Salmon and Spicy Glazed Carrots

B and I try to eat fish a least once a week, but coming up with different recipes always seems to be a challenge, more so with fish than other proteins. Luckily grilling season always provides us with a chance to switch things up a bit. A helpful tip we recently learned: don't marinate salmon for more than 30 minutes or it becomes mushy. Also, make sure to oil the grate or the fish will stick. This recipe goes well with a spicy carrot recipe we adapted for the grill from Mario Batali's America: Farm to Table cookbook.

Soy Ginger Salmon
  4 salmon fillets (about 8 ounces each, bones removed)
  1/3 cup soy sauce
  1/3 cup maple syrup
  1/2 teaspoon garlic powder
  1 teaspoon minced fresh ginger
  salt and pepper

Combine last five ingredients and salt and pepper to taste. Reserve 2 tablespoons of marinade and set aside for a glaze. Place salmon in marinade, flesh side down, keeping skin out of the marinade. Cover and let marinade for no more than 30 minutes.

Heat the grill to medium-high heat on one side and low heat on the other. Wipe the grate liberally with vegetable oil. Remove the salmon from the marinade and season the flesh with pepper. Place the fillets flesh side down on the hotter side of the grill at a 45 degree angle and cool until grill-marked (about 1 minute). Flip the fillets to skin side down (still on hotter side of grill). Brush the flesh side with the reserved glaze. Cook until the salmon is opaque about halfway up the thickness of the fillets (about 3-4 minutes).

Brush the flesh again with the glaze, then turn the fillets flesh-side down onto the cooler side of the grill. Cook until deeply-browned crust has formed and center of the fillet is translucent when you cut into it (about 1-2 minutes). Transfer fillets to a platter, brush again with glaze, and serve with lemon wedges.

recipe adapted from The Cook's Illustrated Guide to Grilling and Barbeque

Spicy Glazed Carrots
  12 medium carrots, peeled
  1/2 cup red wine vinegar
  1 ancho chile, chopped, with seeds (we used a thai chile and it was delicious)
  2 cloves garlic, thinly sliced
  1/4 cup olive oil + extra for grilling
  1/4 cup honey
  2 tablespoons cumin seeds (we used a slight 1/4 teaspoon of cumin powder instead)
salt

 Lightly coat the carrots in olive oil and place them on medium-high heated grilled. Cook, turning regularly until lightly charred and just tender.

Meanwhile, in a saute pan, combine the vinegar, chile, garlic, oil, honey, cumin, and salt to taste and heat over low to medium-low heat.

While carrots are still warm, transfer them to the pan with the honey mixture, toss to coat, and cook until the vinegar has evaporated and the carrots become sticky and shiny. Serve warm and enjoy!

recipe via Mario Batli's America: Farm to Table

Belated Sunday Dinner: Soy Ginger Salmon and Spicy Glazed Carrots

Saturday, May 23, 2015

a breath of fresh air

LING Oxygen Plasma Potion

I love oxygen products (I've been using Bliss Triple Oxygen Facial for years). Lately I've been using a new product as a serum under my regular moisturizer: Oxygen Plasma Potion that LING sent me. It absorbs quickly and leaves my skin looking refreshed in the morning. I also love that it's been brightening my sun spots!