Latest Obsessions

*Pandan
(had ice cream yesterday, want to make this now)

*Island Ikat duvet from West Elm
(slowly making over our bedroom)

*Jamie's Food Escapes
(Jamie Oliver travels the world, cooks outside, and makes delicious things.
I want to make these)

*Turquoise, aqua, bright blue shades
(I love those colors right now)

*Torrisi Italian Specialties
(go and get the Mozzarella)

*Train Case w/ cheetah print lining
(it would match my round cheetah suitcase)

Recipe of the Week

This recipe comes from the Power Foods
cookbook, which I am becoming a huge fan of.
Tons of recipes, all very fruit and veggie focused,
and easy to execute.

**This recipe originally calls for
sablefish (aka black cod) but I
decided to make it with Wild Coho Salmon.

















Hoisin-Glazed Salmon with Bok Choy

• 2 tablespoons olive oil
• 1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
• 3 cloves garlic, thinly sliced
• 1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
• 2 celery stalks, quartered lengthwise and cut into 2-inch lengths
• Coarse salt and ground pepper
• 1 bunch scallions, trimmed, cut into 2-inch lengths
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 4 salmon fillets(or sablefish)
  

Directions

In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.

Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Read more at Wholeliving.com: Hoisin-Glazed Black Cod with Bok Choy

Latest Obsessions

Summer Essentials

*New Swim Suits
(torn between these two)









































*Worishofer's
(cute and they won't kill your feet)


















*Beach bag
(Stockholm striped bag from Ikabags)


















Boat Print Dress
(from Top Shop)






























Vintage Frames from Vintage 50's Eyewear
(how cute would these be as sunglasses?)

















Picnic Basket from Crate and Barrel
(this will be the year that I go on a picnic)






















*Gerbino Rosato
(Make this your summer drink)

Afternoon Delights.

An afternoon snack of hot dogs and Champagne.
keepin' it classy.

Latest Obsessions

*Strawberry on the way
(my plant is telling me that spring is here)
























*Uncle Boonmee Who Can Recall His Past Lives
(really want to see this)


*Alidoro Sandwiches
(The Sofia:Salami, Fresh Mozzarella, artichokes, olive paste)




















*Power Foods Book
(highly recommend it)
























*Virgil's Root Beer
(My favorite)























Source

Latest Obsessions

*Awaiting my tax refund.
(goodbye Amex balance)

*This video about lost film being returned
(makes me want to visit my friends abroad)

*Overheard on the Titanic
(love these prints)

*Yakuza Movie Marathon @ Japan Society
("the films you'll never find on dvd...ever")

*Maru
(with hair)

*Seeded Paper Pouches via designsponge
(I may have to try this)

Recipe of the Week

I've been trying to cut down on our food waste lately.
Cleaning out the fridge is always an eye opener,
so after the last time I vowed that I would try not
to be such a waster.

So today when I saw that our bananas were beginning to spoil,
I immediately thought of banana bread.
This ended up working out on 2 parts, I got to use
the bananas and the small amount of walnuts that was leftover.

Here's to the beginning of a less wasteful kitchen!


Banana Nut Bread





















1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
A pinch of nutmeg
1/3cup sugar
1/3 cup butter, softened
2 eggs
2 or 3 mashed bananas
1 teaspoon vanilla
chopped walnuts (as much or as little as you like)


Preheat the oven to 350F.
Grease a loaf pan and set aside.

Sift the flour, baking powder, baking soda, salt,
cinnamon, nutmeg, and sugar into a large bowl.

Add in the eggs, bananas, vanilla, and softened butter.
Mix until just combined, then stir in walnuts.
Transfer mix to the greased loaf pan and bake
for 40-45 minutes or until skewer comes out clean.

After baking turn out loaf from pan
and let cool completely.
-or- slice it while it's warm and
slather it in butter...for a slightly
unhealthy (but sooo delicious) snack.

Latest Obsessions

*Spring Fever
(I've seen the first little flowers and bought a bouquet of daffodils)

*Pastry Cream
(Expect to see it as a recipe of the week)

*Svpply
(so enticing..so not in the budget)

*Honeywood Vintage
(excellent embroidered tops and dresses)

*The Way We Were
( who doesn't like a young Robert Redford?)

*Tom Hanks as a Pageant Dad
(I totally want a wig like that)

Recipe of the Week

I realized today that I haven't done
any cooking recently. With the passing of
the dude we've kind been doing the take out
thing. But I'm going to get back on top of
my cooking game this week.

I bought this month's Bon Appetit yesterday and
was intrigued by the Pantry Raid recipes.
Easy desserts that shouldn't require any extra shopping-
as long as your pantry is well stocked.
I chose the Fudgy Meringue Cookies, and the only
thing that I didn't have in my arsenal of ingredients
was cream of tartar.

Whether you have all the ingredients or not, these
are great cookies to make in a pinch if you are
entertaining, need a quick gift, or just want to sit
down with chocolate goodness and a big glass of milk.


















Fudgy Meringue Cookies
(taken from this month's Bon Appetit)

*Non-stick vegetable oil spray
*1c bittersweet chocolate chips, divided
*1 1/2c powdered sugar, divided
*1/3c unsweetened cocoa powder
*2 tsp cornstarch
*2 large egg whites, room temperature
*1/2tsp vanilla extract
*1/8 tsp salt
*1/8 tsp cream of tartar

Pre-heat oven to 350F
Coat large rimmed baking sheet with non-stick spray

-Melt 1/2c chocolate chips, either in double boiler
or in the microwave. Let chocolate cool, about 10min

-Whisk 1/2c powdered sugar, cocoa, and cornstarch in a small
bowl.

-Using an electric mixer, beat egg whites, vanilla, salt
and cream of tartar until soft peaks form. Gradually add remaining
cup of powdered sugar. Continue to beat until whites are thick
and glossy.



















Beat in cocoa mixture. Fold in melted chocolate, and
then chocolate chips.

















-Drop batter by rounded tablespoons onto prepared sheet.
Bake cookies 7 minutes, turn tray and then continue to bake for
another 6 minutes or until dry looking and cracked.
Cool cookies on sheet 5 min, then transfer to wired rack.

*These are best eaten the day that they are made.
*I only used half a cup of chocolate chips, and one cup of
powdered sugar because that was all that I had left!