Wishing everyone a happy Halloween! Will you be dressing up this year?
10.31.2013
10.30.2013
Goodbye October
October is my favorite month of the year, and I always get a little
bummed when it’s over (although, thankfully I have glorious November and Christmas
to look forward to!)
In honor of the end of the month, I rounded up a few of my favorite autumn
images. They remind me of everything I love about October- crisp weather,
pumpkins, changing leaves.
What's your favorite part of fall?
10.29.2013
Still Loving Chambray
Even though I've been wearing my chambray shirt for almost two years now, I'm not sick of it. And from the looks of it, neither is anyone else. Here's some fun ways to hit refresh on this perennial favorite:
Dress It Up: Love the casual chambray combined with heels and a statement bag
Take It to Work: Add a blazer and skinny pants
Wear It Open:
Prep It Up: Top with a pullover and statement necklace. Perfect for casual Fridays at the office!
Winterize It: I topped it with a cardigan, vest, and big comfy scarf.
Dress It Up: Love the casual chambray combined with heels and a statement bag
Take It to Work: Add a blazer and skinny pants
Wear It Open:
Prep It Up: Top with a pullover and statement necklace. Perfect for casual Fridays at the office!
Winterize It: I topped it with a cardigan, vest, and big comfy scarf.
(Personal Pic)
10.28.2013
The Perfect Omelette
I've often heard it said the test of a good chef is their ability to cook an omelette. It seems like the simplest thing, but so often, they're awful- burnt on the outside, or too thick, or runny and raw in the middle.
After lots of trying, and some tips from Cooking Light magazine, I've been able to make my perfect omelette. I like to use an larger nonstick pan, so that the egg spreads out and creates a thin, crepe-like omelette, that folds over a few times, rather than a thicker one that's simply folded in half.
Start with two eggs, beaten with a splash of cream or milk, plus some salt and pepper:
Gather your fillings. Here, I went a bit healthy on you- shredded cheddar, parsley, Tuscan kale, and yellow cherry tomatoes.
Spray your pan with nonstick spray (or use butter, whatever you like), turn the heat onto medium low, and pour in your beaten egg mixture.
Let the eggs set. Be patient, and use low heat. Too high heat can toughen the protein in eggs, or burn them. As the eggs set, you can use a spatula to lift the edges and pour some of the runny egg underneath to help it set more.
When the eggs are mostly dry, place your fillings on top of the egg, in the center.
Using your spatula, carefully fold 1/3 of the omelette over, then fold over again, and then again.
Serve and enjoy! I like mine on a piece of toast:
After lots of trying, and some tips from Cooking Light magazine, I've been able to make my perfect omelette. I like to use an larger nonstick pan, so that the egg spreads out and creates a thin, crepe-like omelette, that folds over a few times, rather than a thicker one that's simply folded in half.
Start with two eggs, beaten with a splash of cream or milk, plus some salt and pepper:
Gather your fillings. Here, I went a bit healthy on you- shredded cheddar, parsley, Tuscan kale, and yellow cherry tomatoes.
Spray your pan with nonstick spray (or use butter, whatever you like), turn the heat onto medium low, and pour in your beaten egg mixture.
Let the eggs set. Be patient, and use low heat. Too high heat can toughen the protein in eggs, or burn them. As the eggs set, you can use a spatula to lift the edges and pour some of the runny egg underneath to help it set more.
When the eggs are mostly dry, place your fillings on top of the egg, in the center.
Using your spatula, carefully fold 1/3 of the omelette over, then fold over again, and then again.
Serve and enjoy! I like mine on a piece of toast:
10.22.2013
Halloween Cakes
I have to admit, Halloween is my least favorite holiday. As I slide further away from college, I'm losing interest in dressing up, and celebrating the macabre has no appeal for me.
But, I still love a good reason to bake, so I thought I'd share some fun Halloween cake inspiration from around the web. I'm loving these cute, simple cakes:
But, I still love a good reason to bake, so I thought I'd share some fun Halloween cake inspiration from around the web. I'm loving these cute, simple cakes:
What will you be baking up for Halloween?
10.21.2013
Relaxing Day in NYC
My husband, Mr. B., was on vacation this past week, so I called in sick
at work to spend a random Wednesday with him (I know, they’re so lucky to have
me as an employee). We decided to spend
the day in the city, and headed over to Aire,
a spa we like in Tribeca.
For a post-spa lunch, we walked 15 minutes up to Parm, on Mulberry Street in Little Italy. I’d never been before, and I officially love this place. First off, it looks like my old Italian aunts’ kitchens- chintzy wallpaper, old fashioned tile floor, diner-style chrome rimmed tables. It’s tiny and cramped, and they blast amazing oldies music- Motown, the Beach Boys, Frankie Valli- all my uncool favorites.
Aire is a bath spa, and
it has five or six different pools of varying temperatures, from a 95 degree
whirlpool, to a hot tub, to a freezing cold 50° ice pool. The atmosphere is
super dark, quiet, and candlelit, so it’s very romantic and relaxing. I love to sit in the steam room, which was
dark and foggy and full of peppermint steam that was heaven on my clogged
sinuses.
But my real favorite part is the
“Flotarium,” a Dead Sea- style salt pool that enables you to float. It was so
incredibly relaxing- you can hook your feet onto the wall and just lay there.
My ears were underwater and everything was beautifully silent and meditative. I
could have laid there for hours, and I am not
a person who relaxes easily.
For a post-spa lunch, we walked 15 minutes up to Parm, on Mulberry Street in Little Italy. I’d never been before, and I officially love this place. First off, it looks like my old Italian aunts’ kitchens- chintzy wallpaper, old fashioned tile floor, diner-style chrome rimmed tables. It’s tiny and cramped, and they blast amazing oldies music- Motown, the Beach Boys, Frankie Valli- all my uncool favorites.
The menu is a small but perfect collection
of classic Italian red checkered tablecloth joint food- meatball parm, chicken
parm, garlic knots, baked ziti, and zeppoles. They’re Italian comfort food
favorites done really, really well.
We started with the “Holiday Salad,”
which was identical to my mom’s salads, that is, chock full of unglamorous
iceberg lettuce and drowned in red wine vinegar. Like my mom, Parm adds cherry tomatoes,
celery, and cucumbers, but unlike her, they also include giardineria
cauliflower and chunks of salami and Provolone. Yum.
We also sampled the pizza knots. I resisted ordering these things, as I hate
the heavy, garlicky lumps you get in pizza places, but these were another breed
entirely- light, airy, and dusted with Parmesan cheese. Delicious.
Finally, we each got a parm sub-
chicken for Mr. B, and meatball for me. They were so, so delicious- soft bread,
gooey mozzarella, fresh and tangy tomato sauce. As a good Italian daughter I’ll
admit my mom’s meatballs are still my favorite, though I guess I’d have to
admit these were technically better. They were soft and fell apart, with a
nicely browned exterior and a light garlicky flavor.
I’m seriously going back to Parm
sometime soon.
The rest of the day was relaxing and
wonderful, reading on the couch and powering through Season 3 of Breaking Bad. I’m thinking the hubs and
I should call in sick a little more often!
What’s your favorite way to spend a day off from work?
10.17.2013
Wear to Work
I don’t know if you’re the type to plan your work outfits in advance,
but I am. I’m terrible at doing laundry, and I don’t leave nearly enough time
for myself to get ready in the morning. I need to have at least an idea of what
I want to wear, so I can make sure it’s clean and avoid rushing around at 6 am.
So here’s my inspiration for next week…I am especially loving the neon
pink and camel combo, and the jeans Friday tweed jacket look!
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