My queen, Kerry Washington, for Vogue Italia.
Tuesday, July 17, 2012
Friday, July 6, 2012
In the Navy
At first he was worried, but since we had two gallons of the stuff, we had to commit. Two coats later, it's amazing! I'll be sure to post pics once it's finished, but for now I can only provide you with some inspiration. Enjoy!
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| apartment therapy |
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| Carrie Bradshaw's bedroom in Sex and the City |
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| An awesome bathroom. |
Friday, June 22, 2012
Just Tell Me That You Want Me
I have to say, I am excited for this! In case we are just now meeting, I love -- LOVE -- Fleetwood Mac. Every time I listen to them, I think, Why do other bands even try? Luckily for me, another thing I love is indie music, whatever that means. So here is the meeting of both of those worlds. Not surprisingly, many indie rock bands have drawn inspiration from the flawless Mac (especially Best Coast), so this makes sense. Just Tell Me That You Want Me: Tribute To Fleetwood Mac comes out August 14th. The tracklisting and "Think About Me" by the New Pornographers below:
01 Lee Ranaldo Band Featuring J Mascis – “Albatross”
02 Antony – “Landslide”
03 Trixie Whitley – “Before The Beginning”
04 Billy Gibbons & Co. – “Oh Well”
05 Best Coast – “Rhiannon”
06 The New Pornographers – “Think About Me”
07 Marianne Faithfull – “Angel”
08 Lykke Li – “Silver Springs”
09 Karen Elson – “Gold Dust Woman”
10 Matt Sweeney And Bonnie “Prince” Billy – “Storms”
11 Washed Out – “Straight Back”
12 Tame Impala – “That’s All For Everyone”
13 Craig Wedren with St. Vincent – “Sisters Of The Moon”
14 The Kills – “Dreams”
15 Gardens & Villa – “Gypsy”
16 The Crystal Ark – “Tusk”
17 MGMT – “Future Games”
02 Antony – “Landslide”
03 Trixie Whitley – “Before The Beginning”
04 Billy Gibbons & Co. – “Oh Well”
05 Best Coast – “Rhiannon”
06 The New Pornographers – “Think About Me”
07 Marianne Faithfull – “Angel”
08 Lykke Li – “Silver Springs”
09 Karen Elson – “Gold Dust Woman”
10 Matt Sweeney And Bonnie “Prince” Billy – “Storms”
11 Washed Out – “Straight Back”
12 Tame Impala – “That’s All For Everyone”
13 Craig Wedren with St. Vincent – “Sisters Of The Moon”
14 The Kills – “Dreams”
15 Gardens & Villa – “Gypsy”
16 The Crystal Ark – “Tusk”
17 MGMT – “Future Games”
Sunday, June 17, 2012
Sunday, June 3, 2012
Joan Didion: The Efficient Traveler
Speaking of traveling and packing well, here is some inspiration for preparing for your summer travels!
Monday, May 14, 2012
Mmm Niçoise Salad
I've long heard of the deliciousness that is a Niçoise salad, but I've never had one until I made it the other night. I wasn't in the mood for a big meal for dinner, so I opted to make what would be the perfect dinner for a warm evening. It serves two for a satisfying dinner. Not to sound all Ina Garten, but I splurged on some fancy jarred tuna.. definitely worth it. A must make!
Tuna Salad Niçoise
(from Hungry Cravings)
12 ounces fingerling potatoes
Kosher salt
3 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons Dijon mustard
½ teaspoon minced fresh thyme
½ teaspoon minced fresh rosemary
1 tablespoon minced Italian parsley
¼ cup plus 2 tablespoons extra virgin olive oil
1 7.8-ounce jar canned oil-packed tuna
Freshly ground black pepper
2 hard-cooked eggs
4 ounces haricot vert, trimmed and blanched
6 ounces cherry tomatoes, quartered
4 ounces mesclun greens
¼ cup Niçoise or Kalamata olives
Place the potatoes in a medium pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for 10 to 12 minutes, or until the potatoes are cooked through. Using a slotted spoon, transfer the potatoes to a plate. Let rest for about 15 minutes, or until just cool enough to handle.
Whisk together the red wine vinegar, shallot, mustard, thyme, rosemary, and parsley in a medium bowl. Continue whisking while adding the oil in a thin stream. Drain the tuna and whisk the oil from the tuna into the vinaigrette. Season the vinaigrette to taste with salt and pepper. Cut the potatoes into quarters when they are cool enough to handle and toss with enough vinaigrette to coat in a medium bowl.
Cut the eggs into sixths and flake the tuna. In separate bowls, toss the haricot vert, tomatoes, and greens with enough vinaigrette to coat.
Mound the greens on a platter. Arrange the potatoes, haricot vert, tomatoes, eggs, olives, and tuna decoratively atop the greens. Drizzle with the remaining vinaigrette and serve immediately.
Kosher salt
3 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons Dijon mustard
½ teaspoon minced fresh thyme
½ teaspoon minced fresh rosemary
1 tablespoon minced Italian parsley
¼ cup plus 2 tablespoons extra virgin olive oil
1 7.8-ounce jar canned oil-packed tuna
Freshly ground black pepper
2 hard-cooked eggs
4 ounces haricot vert, trimmed and blanched
6 ounces cherry tomatoes, quartered
4 ounces mesclun greens
¼ cup Niçoise or Kalamata olives
Place the potatoes in a medium pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for 10 to 12 minutes, or until the potatoes are cooked through. Using a slotted spoon, transfer the potatoes to a plate. Let rest for about 15 minutes, or until just cool enough to handle.
Whisk together the red wine vinegar, shallot, mustard, thyme, rosemary, and parsley in a medium bowl. Continue whisking while adding the oil in a thin stream. Drain the tuna and whisk the oil from the tuna into the vinaigrette. Season the vinaigrette to taste with salt and pepper. Cut the potatoes into quarters when they are cool enough to handle and toss with enough vinaigrette to coat in a medium bowl.
Cut the eggs into sixths and flake the tuna. In separate bowls, toss the haricot vert, tomatoes, and greens with enough vinaigrette to coat.
Mound the greens on a platter. Arrange the potatoes, haricot vert, tomatoes, eggs, olives, and tuna decoratively atop the greens. Drizzle with the remaining vinaigrette and serve immediately.
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