I co-hosted a benefit dinner last evening and my fellow hostess served salmon. Tapped to make the salad, I considered a number of recipes before deciding upon baby romaine tossed with goat cheese, golden raisins, toasted sliced almonds, and a balsamic vinaigrette—it was a huge hit. The process of narrowing down to just these four ingredients got me thinking about the infinite number of possible combinations. This summer I’m going to expand my salad repertoire.
Image © Domino summer issue
18-karat gold turquoise ring
Lighter-heel leather mules
Carolina single-breasted wool-twill cocoon coat
Demi-fine 14K gold-plated hoop
Oversized-lapel double-breasted wool-blend coat
Quincy shiny ballerina loafer mule
Pleated checked wool midi skirt
High-rise straight-leg jeans
Blanche leather ankle boots
Bellechasse medium leather-trimmed canvas bag
This cheeseboard, from the blog Half Baked Harvest, makes for the perfect post as we head into Memorial Day weekend. I love the grilled fruit and pickled balsamic strawberries—yum!
On My Mind
Rye bread? check, spring mix salad? check, milk? chicken? broccoli? check, check, check… Sadly, I go to the market almost daily and always end up buying the same things. Yesterday, when the swordfish looked iffy I remembered this salad in Domino and bought shrimp instead. Shrimp is ridiculously easy to cook, so why don’t I buy it more often? Because it’s not on my mental grocery list, a list that is overdue for a shake-up.
My husband (the foodie in the family) introduced me to his friend’s site MOUTH three years ago when it first launched. Mouth sources American-made indie food products and puts together amazing gift collections. Not only are the products scrumptious, but the brand’s ethos is well worth supporting. These are great hostess gifts, especially when sent in advance.
© WSJ. Magazine
We are experiencing exceptional fall weather, so I pulled out this post from a few years ago:
I’m a New Englander at heart and fall is one of my favorite seasons because it’s so glorious in the Northeast. A long hike and a picnic of cheeses, fruit, and wine is in order this weekend.
To me, Martha’s Vineyard is home. We’ve had a house on the same bluff since 1888. As a kid, we’d move up in June and back Labor Day. Three months of beach, biking, and great food. My mother still goes for the entire season.
One of the most beautiful farms on the island is Beetlebung in Chilmark. Farmer and chef Chris Fischer, a 12th generation Vineyarder, just put out a cookbook packed with recipes inspired by his family’s farm— the perfect summer hostess gift.
Images © Beetlebung Farm’s Instagram feed.
If I’m not mistaken, April Bloomfield catered a Cartier dinner four years ago and it was one of the best meals I’ve ever eaten. We are busily planning and planting our vegetable garden and, like the cover of April’s new book, we love beets and have devoted an entire bed to different varieties. Out this week, A Girl and Her Greens will be my summer hostess gift.
While waiting to see images from the Céline FW15 collection, I was watching the Food Network–my Sunday mornings with Ina Garten. Following Ina was a show I’d never seen, Heartland Table with chef Amy Thielen. Young, cool, and after having spent nearly a decade cooking under David Bouley, Daniel Boulud and Jean-Georges Vongerichten, the northern Minnesota native moved home with her husband and 1-year-old son into a cabin on a dirt road. I’m obsessed with Thielen’s local and seasonal approach to food and have ordered her cookbook.
Years ago, we bought a crockpot to make slow-cooked meals. Problem was, the pot was so enormous, it took forever to prep the amount of food to fill the damn thing. I think I made one pot of stew and then gave the the crockpot away.
After seeing these recipes in the recent GOOP newsletter, I’m inspired to try again. On cold winter weekends, a slow-cooked meal sounds divine.
In The Wall Street Journal
So, the blizzard was a bit of a non-event but, we are still home for a snow day. I saw this rosti (Swiss potato pancake) recipe in The Wall Street Journal last weekend and will make it today for a post-sledding lunch.