So I am totally obsessed with this couple, mostly because of their reality t.v. show that follows their crazy daily life (he’s a real estate developer and motivational speaker, she’s a television host, news anchor and fashion critic on E!) and their trials and tribulations as Giuliana overcame breast cancer and their difficulty to have children. They are so real and hilarious through everything that it’s hard not to love them. A couple season’s ago, they bought a home in LA and Bill led the design teams in a complete remodel. The result is quite possibly my dream home (at least one that I feel is somewhat within my reach…in 10 to 15 years).
The great thing about these little cuties is that you can easily turn this into a full size quiche for Sunday brunch by baking in a quiche dish rather than a muffin tin. I made them for weekday mornings last week so the smaller muffin size quiches worked a bit better for us.
On Tuesday, I had a late afternoon appointment downtown, my husband, however, was off work that day so I told him that morning that he was in charge of dinner that night. He leaves for the grocery store around noon to scour for both lunch and dinner fixings. He returns with a full rack of pork spare ribs, a pork spice rub and BBQ sauce for dinner. Mind you, he loves to do this, pretends like he can’t manage to make a piece of toast and then out of nowhere whips up lamb chops or lobster so tasty I think he might have been a chef in another life. I just shake my head at him and get ready to head out. Boy was I wrong to doubt him!
Who knew that one little ingredient could make a regular chocolate chunk cookie so incredibly amazing!?!?! There’s nothing too crazy different about these cookies, except the salt flakes on top, and let me tell you, I’ll never make chocolate chunk cookies without salt flakes again!
This was course #2 from my first-day-of-summer dinner. Not your usual salad with tons of different toppings but oh so much flavor thanks to the fritters and dressing. A great crowd pleaser when you are hosting dinner guests but I recommend making the fritters and dressing ahead of time (up to 2 days) to limit your kitchen time when your guests are mingling. Warning: be very careful with this dressing…you may want to lick it all from a spoon and have none left to serve with the salad! It’s that good!
My latest home obsession is that of fashion designer Joseph Abboud. Located in Boston, Abboud had admired the old architecture of the tower building on Chestnut Street since he was a boy and took advantage when the building went up for sale. The home is a gorgeous combination of strong and bold neoclassical pieces, beautiful old world architecture and natural textures, fabrics and colors. Abboud’s pied-à-terre was photographed by Eric Roth for Traditional Home Magazine, designed by Abboud himself in collaboration with the design team from Restoration Hardware, and the story written by Candace Ord Manroe.
I spent most of the first day of summer cooking up a DELICIOUS 4 course meal yesterday and I have to say, I loved every single course! The appetizer was these little crostini with Camembert cheese and a fig spread.
I’m SO excited about this table you guys!! This was my first project with Annie Sloan chalk paint and I’m hooked. My mom has been using Annie Sloan paint on her furniture (she re-finishes old furniture and does an amazing job, check out her Facebook page…Simply Country Quilts & Antiques) and she swears by it.
I’m always looking for easy on-the-go breakfast items for my husband to eat on the way out the door that are still relatively healthy. These whole wheat blueberry muffins certainly fit the bill. I tried to keep the ingredients whole wheat and organic and rather than using milk, I used Almond milk instead. They turned out DELISH and perfect for workday mornings. Try them out and let me know what you think!
A tasty alternative to simple buttered corn-on-the-cob, Mexican corn (a.k.a. Mexican street corn, or elotes) is taken to a savory level with the addition of a few simple ingredients. You can make the cheese spread ahead of time store it in the refrigerator for up to 3 days before use.
So this isn’t the healthiest thing I make for dinner…but it is tasty! And one of my husbands regularly requested meals. It is also a relatively easy recipe with minimal ingredients, and can be made ahead of time and popped in the oven when you’re ready to eat.
Whoever lived here before us didn’t seem concerned with the obscene amount of rain we get in the pacific northwest and saw no reason to put any sort of finish on the front porch deck. The wood was weathered and worn, dirty and grey; much like the wood I take off of a pallet for some DIY project. I thought for sure that we would need to replace the whole deck if I ever wanted it to look new again. Boy was I wrong!
One of my all time favorite salads, and perfect on a warm summer afternoon. When I was working full-time, my husband and I decided we had to change our diets because eating out for lunch everyday was just not helping us in anyway.
When we moved into this house and I began to think about decorating, I told myself that I wouldn’t have those couple of areas in the house. You know what I’m talking about…the black holes, where things get stored, never to be seen again. Well, for me, that has always been the coat closet. And wouldn’t you know, I started putting all the random junk (box fan, cleaning supplies, vacuum, old DVD players that will never get used again) into the coat closet in our new home.
This has to be one of my favorite green juices. You would think since the majority of the juice comes from the pineapple that it would be very sweet, but no. This juice, in my opinion is a great balance of sweet and “green”. Just pop all the ingredients in your juicer and voila!