Friday, August 24, 2012

last drop of summer

off to the sea
for one
last
dip
+
hoorah!

Thursday, August 23, 2012

storm king

  Storm King

"Widely celebrated as one of the world’s leading sculpture parks, Storm King Art Center has welcomed visitors from across the globe for fifty years. It is located only one hour north of New York City, in the lower Hudson Valley, where its pristine 500-acre landscape of fields, hills, and woodlands provides the setting for a collection of more than 100 carefully sited sculptures created by some of the most acclaimed artists of our time."

We spent last Sunday here.
Pack a picnic,
hop in your car,
drive 1.5 hour
+
enjoy!









Tuesday, August 21, 2012

Monday, August 20, 2012

the lunch bag + lunch bots

After a long search, I finally found THE lunch bags for 
Everett + Piper
This bag is insulated, has a nice long strap for wearing across shoulder
like a messenger or backpack
when hands are full + short handle for carrying in hand.
It has a nice mesh pocket on the outside back 
(not pictured)
also a waxy surface for easy cleaning
+
it's PVC-free, phthalate-free, + lead safe.
The colors + designs are fab.
Check out the
for lots of design choices + sizes.



The greatest thing about the small bag is
 a small ice pack
one small + one large rectangular 
(or 2 large or 2 small)
stainless food containers
stack perfectly.
So everything is upright.
These are great because they're 
dishwasher safe + seal nicely.
here or at your local Whole Foods.

Friday, August 17, 2012

Thursday, August 16, 2012

prune

 I spent last weekend in NYC with
my good old friend, Joelle.
(check out her blog)
We had such an amazing time together as always.
I was so happy when we stumbled upon
in the East Village.
Blood, Bones & Butter was written by 
Gabrielle Hamilton, the owner.
 So small, so perfect.
The hostess + bartender could not have been nicer .
We cozied up to the bar and had
the most delicious appetizers:
 crabbiest crabcake...the best I've ever had.

 Shrimp, head + all...YUM.
Celery salad with a piece of toast with the
creamiest slice of blue cheese.

Oh the wine...I had the Rosé...crisp + dry just the way I love it.

The book is a must read.
Get to PRUNE if you can!

Wednesday, August 15, 2012

Tuesday, August 14, 2012

Friday, August 10, 2012

Thursday, August 9, 2012

cherry toms

Our garden has been good to us this season {so far}. 
We've been picking cherry tomatoes like crazy.
Found this recipe at Yummy Mummy Kitchen.
Will try with our mountain of cherries.
I will add shrimp...

Roasted Cherry Tomato Cappellini 
Serves 4
2 tablespoons extra virgin olive oil 
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled 
1/4 cup dry white wine
1/4 teaspoon salt 
pinch red pepper flakes 
8 oz. cappellini 
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts 
1/4 cup freshly grated Parmesan cheese 
Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
Shrimp option: 
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil  and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.