Wednesday, July 31, 2013

July Photo Project: Summer

The photo theme for July was summer, and while I've always been more of a fan of fall, your pictures (and this giant strawberry ice cream cone) swayed my opinion just a tad. Here's what you shared:

Jonah snapped this image on one of our beach days.

Wendy of Young Heart captured Fourth of July fireworks.
Abby of Becoming called this one "soaking in the summer air."

Alli of Reasons to Smile snapped a pic of sunset in the Outer Banks.

Amy of Reams Photo took this picture of her daughter Lucy.

If you want to share one of your summer photos, just leave a link below! I'll announce August's photo theme on Friday.

Tuesday, July 30, 2013

Denver by Instagram

We got back to New York last night after spending a long weekend in Denver with our friends Nick and Nora. It's our second trip with them this year, and we've all grown fond of creating a hashtag and uploading our vacation photos as we take them. We had some tasty brunches, went to a baseball game, spent hours in the Denver Art Museum, I nervously watched as Nick and Nora rode a tall bike, we met their adorable dog Winston, and we took in some of Colorado's gorgeous scenery on a hike. It was a full weekend, and my heart is happy.

Friday, July 26, 2013

Small Adventures

We're heading to Denver today, so these adventure cards seemed appropriate. It's good to have a checklist when it comes to your canoeing, fly fishing, backpacking and ice climbing needs, although my adventures usually involve instagramming brunch. Have a good weekend, friends!

Thursday, July 25, 2013

Collect Them All

500 colored pencils
colored pencils
coloring pencils

Felissimo is a mail order company in Japan that offers, among other things, a colored pencil subscription. You receive 25 pencils each month for 20 months until you have 500 or more colors than I could ever think of. And of course, each pencil has an interesting name like white corn, spiffy and glacial lake. Display case and step ladder sold separately.

[spotted on enpudit]

Wednesday, July 24, 2013

Honey and Cornbread Ice Cream

I've been wanting to make a batch of honey ice cream for a while now, but I kept thinking it needed a little something extra going on, and then some southern revelation fell upon me. I remembered how much I love cornbread with honey butter, so I thought an ice cream interpretation was worth a shot. I did a little recipe combining, used my favorite Savannah Bee Tupelo honey, and if it makes you feel better, mixed in bits of cornmeal cookies rather than actual cornbread. I know, I know, it sounds a little out there, but trust me, it works.

Honey and Cornbread Ice Cream

Italian Cornmeal Cookies
Adapted from The Italian Baker and Once Upon a Chef

6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, beat together the butter and sugar until smooth and creamy, about one minute. Add the egg and beat well. Beat in the vanilla extract. In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt. Add the dry ingredients to the butter mixture and beat on low speed until just combined.

Cover the dough with plastic wrap and refrigerate until chilled, about one hour. Pinch off dough by the tablespoon and roll into balls. Place balls on prepared baking sheets and flatten into discs with your hand. Bake for 13-16 minutes. They should still be pale on top and lightly golden on the bottom. Transfer cookies to a wire rack to cool. Makes approximately 20 cookies. Break cookies into 1/2-inch pieces until you have a cup and a half of cookie bits. You'll have leftover cookies, which you can eat.

Honey Ice Cream
Adapted from Pure Dessert via Orangette

1/2 cup whole milk
1/3 cup of honey (I used Tupelo honey but feel free to use your favorite)
1/8 teaspoon of salt
2 1/4 cups heavy cream

In a small saucepan, warm the milk over medium heat until it begins to simmer gently around the edges. Pour it into a medium bowl and allow to cool completely. (This prevents curdling when the honey is added.) Add the honey and salt, and whisk well until the honey dissolves. Whisk in the cream. Cover and chill in the refrigerator for several hours or overnight. Freeze according to the instructions for your ice cream maker. During the last minute in the ice cream maker, add cornmeal cookie pieces and make sure they're incorporated throughout. Store the ice cream in the freezer until hard enough to scoop, at least 3 to 4 hours. Makes about 1 quart.

Tuesday, July 23, 2013

Hamptons Lane Coffee Giveaway

Update: Bevin of Magnolia Reverie is the winner!

Are you a coffee drinker? I love having a cup as soon as I sit down at work and cozying up with a mug and a magazine on the weekend. Hamptons Lane is a company that lets you sample coffees tailored to your taste to find your perfect cup. They have a great selection and even feature customized blends, and they're offering you a chance to win their West Coast Tasting Box, featuring four different coffees!

Just head over to Hamptons Lane to take their quick Tasting Quiz and leave a comment here letting me know you did before noon on Friday, August 2nd. You'll receive a coupon for 15 percent off via email and recommendations based on your preferences -- I'm a "Morning Warrior." One winner, chosen at random, will receive the tasting box. Good luck!

Monday, July 22, 2013

Weekend in Photos

It was a great little weekend. I wandered the farmers' market at Union Square until I couldn't stand the heat anymore, but the tomatoes I brought home made it well worth it. On Sunday, we headed to Tarrytown with friends to spend the afternoon by the Hudson River and see Lyle Lovett in concert. Somehow a 45-minute drive out of Manhattan takes you to another world. Some bluesy country music and the break from the city (and the heat) were good for the soul.

Friday, July 19, 2013

Thoughts of the Week

I could fill my whole apartment with dip-dyed stuff.

This crepe and I would be the best of friends.

A tote bag with a sense of humor is my kind of tote bag.

I love grill marks, even on dessert.

A toy chest that this grown-up wants.

Let's all go spend a day in lavender fields.

I've been thinking about this cake since Monday.

You know what goes with funfetti macarons? A confetti manicure.

Also, send me your summer photos!

Any big weekend plans? We're seeing Lyle Lovett on Sunday, a third time for Jonah and I. We just love us some Lyle. Catch you on the flip side!

Thursday, July 18, 2013

Box Lunch

I imagine that any lunch eaten from these happy bento boxes would become instantly more enjoyable. I think my childhood Care Bears lunch box has finally met its match.

Wednesday, July 17, 2013

Bakery Bites: Funfetti Macaron

It was my friend Bethany's birthday last week, so I picked up a couple funfetti macarons for her from Bouchon Bakery. Of course, I had to perform my own taste test first. Bouchon is one of my favorite bakeries in the city. It doesn't hurt that one's located a couple blocks from my office, but I love the way they reinvent and lend a little sophistication to sweets like Oreos and Ho Hos. Their funfetti macaron is another winner. It's just so darn adorable with a taste reminiscent of birthday cake. I like to think of it as the U.S. and France coming together to achieve dessert greatness.

Tuesday, July 16, 2013

Frocktails: Cheery Cherries

rainier cherry drink
cherry cocktail
rainier cherry cocktail
rainier cherry coktail

Rainier cherries are one of my favorite fruits. I love them so much I have a photo of them on my living room wall. Their season is fleeting, so I look forward to it every year. For this cocktail, I incorporated the cherries into a simple white wine spritzer that really showcases their color and flavor.

When I spotted this BB Dakota dress, I knew it'd be a perfect match for my drink thanks to those same irresistible bold colors. The bright splashes really pop thanks to the white, and the sheer neckline and breezy full skirt make it perfect for the dog days of summer.

Rainier Cherry Spritzer

4 Rainier cherries
1 tablespoon sugar
5 oz. of white wine, chilled (I used Riesling)
3 oz. of club soda, chilled

Pit and halve 4 cherries and muddle together with 1 tablespoon of sugar until the mixture becomes juicy and the sugar dissolves. Add to a glass and pour in 5 oz. of white wine. Top with 3 oz. club soda and give it a stir. Serves one.

Dress found here. Frocktails is a monthly feature for fashion and libation inspiration. See past pairings.

Monday, July 15, 2013

Weekend in Photos

The weekend felt like it flew by since I had to work on Saturday, but we still squeezed in a friend's birthday party, flautas for lunch, dosas for dinner and some wandering. Iced coffee and a long walk are just about all you need sometimes.


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