{runway} Elie Saab Spring 2013 Couture

I've said it before again, and again.  He's brilliant, he knows a woman's body, and man, does that guy know his way with beadwork.  The couture speaks for itself.

photos: Style.com

{good eats} Leyla NYC

Let me break this down for you.  There are few things that I love more than brunch in NYC, that's first.  Second, I'm a sucker for eats that have the words "salted caramel" in the description.  So obviously when I walked by Leyla to meet my brunch companion [our goal in 2013 is 40 brunches] + saw the sign "unlimited mimosas + brunch entree $25" + I saw Salted Caramel French Toast, I just had to drag her in.  I mean, it would have been wrong not to.

These may sound weird, but I don't love french toast.  Yeah, when it's made from some fresh challah I enjoy it, but it doesn't usually scream to me.  This stuff was legit.  I have never had anything like it.  It was the perfect texture + then had this crazy crunchy texture to the outside with bruleed banana + THEN on top of salted caramel?!   

Do you see it? You see it, right?  Pure insanity.  Oh, and thank you to our amazing server who danced his way over to our table [+ our hearts] with these plates + that pitcher of mimosas, you are a true rock star.

photos: Robin West

{in my kitchen} popovers

I never realized how popovers were to make, and now, I have created a monster.  These are good enough to eat plain right out of the oven, with some butter and powdered sugar or some homemade jam [this spicy blueberry jam was a takeaway at a friends' wedding].  The key to success is never opening the oven door, which is a little tricky as my oven does not have a window to peak into, but I am more than happy to continue testing until I reach perfection.

How do you like to enjoy them?

Recipe via Wegmans [12-14 large popovers]

[2] 12 count muffin trays

4 tbsp Olive Oil

2 cups flour

1 tsp salt

4 large eggs

2 cups milk

• Preheat Oven to 350 degrees
• Spray every other form with vegetable spray [or dampen a paper towel with vegetable oil and rub forms].  Add 1 tbsp of olive oil to each coated form.  Place in oven for 10 minutes, with 5 inches between racks for evenly distributed heat.
• Mix salt + flour in a large bowl, set aside.
• Whisk eggs + milk together in a separate bowl. Slowly whisk the two mixtures together until well-combined. *Batter can be made the day before and left in the fridge - it actually yields slightly better results
• Pour batter into oiled forms until 3/4 of the way full.  
• Bake 40-45 minutes, keeping the oven door shut the entire time, until golden brown.  Obviously, if you don't have an oven with a glass window like me, this is a bit of a guessing game - open the door as little as possible.
• Poke each popover with a fork to allow steam to release.  Serve immediately with jam, butter, or whatever your heart desires.

EAT!

photos: Robin West

{design} Ricardo Bofill's Concrete Abode

I love seeing how an architect or interior designer can see the possibilities in an abandoned space, but this space that Ricardo Bofill created from an old cement factory has left me speechless.  I mean, can you believe that living space with those ceilings?? 

photos: Elle Decor

{on the street} menswear shows

One of my favorite things to do in my personal wardrobe is mixing the perfect amount of masculinity with femininity.  My new favorite piece to wear is what I call my "Indiana Jones" hat with some bling, which appears to totally be on trend.  And while these men looked hot, hot, hot, looking at how the women are stealing some of the spotlight this week at the Menswear show is extremely inspiring.

What's your favorite look?

photos: Tommy Ton 

{in my kitchen} honey + sage gin cocktail

Ok, so this isn't the actual way to make this cocktail since I didn't have all of the ingredients, but it was actually delicious!  I have found myself always ordering Gin drinks when I go out + am trying to find something tasteful + easy enough to create at home.  I seem to only like Gin cocktails when they are have a sweeter or a fruit blend with it + this one is 'just right'.

[made this for 1 person]

• mix 1/4 of a cup of honey, 1/4 of a cup of water + sage into a pot and cook until the honey dissolves [I like the peppery undertone of Gin, so I cracked some fresh pepper into this at the beginning]
• Let cool + add with Gin over ice cubes
• Test the ratio of this.  The sweeter you like your drinks, the more honey/sage mixture you will want to add

Cheers!

photos: Robin West

{side by side} vintage pinks

photo 1, photo 2

{in my kitchen} cranberry-orange sauce

I usually make homemade cranberry sauce during Thanksgiving, but since we didn't have it at our own house, it had to wait until Xmas this year.  I'm sorry, but eating cranberry sauce out of a jar [that still displays the shape of the can that it came out of] is unholy to me after you make it fresh.  Remember, as with everything, change/add ingredients depending on your taste - certain apples + cranberries can add extra 'tart' flavoring.

Recipe via Wegman's [tweak as needed]

1 orange
1 package fresh cranberries
1 cup OJ
2 medium apples [peeled, cored, diced into 1-inch cubes]

1/4 cup sugar
1 cinnamon stick

• Zest orange [about 2 tbsp or as much as you prefer].  Cut and peel all the white pith from the orange and section into 1-inch pieces.
• Combine orange, orange zest, cranberries, OJ, apple, sugar and cinnamon stick pot.  Cover and cook on MEDIUM for about 15-30 minutes [again, depends on how you prefer the stock.  I prefer a balance of sauce & texture], stirring occasionally.  
• Remove from heat, discard the cinnamon stick & serve.

EAT!

photos: Robin West