Saturday, December 21, 2013

{beauty} pretty vacant

Not sure the photo really does it justice, but Deborah Lippmann's Pretty Vacant + I Wanna Be Sedated has what the brand calls a "punk rock finish", leaving a pebbled texture to the nail for a unique twist.  Surprising to me, the finish didn't affect the wear and it lasted a full week before I wore signs of any wear.  Top with a matte top coat [gloss will ruin the texture] + you are good to go.


Deborah Lippmann's Pretty Vacant [grey base]+ I Wanna Be Sedated [iconoclast yellow] c/o, Catbird rings [twisted + threadbare]



Thursday, December 12, 2013

{style} weekend casual


Zara Masculine Double Breasted Coat, Cherokee boys button down, Guess leopard belt [old, like whoa], J.Crew Toothpick jean [old, similar here], Dolce Vita 'Nissa' Boot, Kelsi Dagger 'Bensonhurst' Tote [on sale here], Flirt! Chickstick 'Sangria', GreyAnt sunnies

Photos: Ruth Kallens



Monday, December 9, 2013

{in my kitchen} stuffed mushrooms

I never was a fan of mushrooms growing up, but that all changed when a friend of my introduced me to stuffed mushrooms a few years back.  Since then this recipe has been a go-to of mine when celebrating holidays at home, or bringing side dishes to a friend's house, which is always a big hit.  


Recipe [honestly not certain where I got this from originally, possibly Food Network]

1 package white mushrooms [12] 
1 tbsp olive oil
3 tbsp butter
1/2 onion [I prefer red] finely chopped
1 or 2 garlic cloves finely chopped
1 1/2 cups plain bread crumbs
Cayenne pepper
Salt + pepper to taste

  • Preheat oven to 375 degrees.
  • Clean mushrooms under cold water or using a damp cloth.  Using a grapefruit spoon, remove stems, creating a nice pocket in the mushroom.  Chop stems + keep to the side.
  • Heat oil + butter in a large skillet over MED heat.  Add onions + cook about 1 minute.
  • Stir in chopped mushroom stems + cook for 2 minutes/until soft.
  • Stir in garlic, toss + cook for 1 minute.
  • Turn off heat.  Add breadcrumbs 1/4 cup at a time, adding enough that the mixture remains moist.
  • Season with a dash of cayenne, salt + pepper.
  • When mixture cools, stuff mushroom caps.  I like to stuff with a spoon + then go back with clean hands and create a nice dome affect.
  • Place caps on a baking sheet + drizzle with 2 tbsp of melted butter [this is more of an eye game].  I create an "X" with the butter so it's evenly spread.
  • Bake 12-15 minutes until the caps are heated through.  Serve immediately, or if taking to another kitchen, you can either wait to cook at your destination or re-heat for 5 minutes there.
EAT!




photos: Robin West

Thursday, December 5, 2013

{editorial} Banana Republic x L'Wren Scott

Banana Republic just launched their newest capsule collection today with the fab L'Wren Scott, and I have to say, I'm really loving some of these Limited Edition pieces.  The design aesthetic is totally on brand, but with a touch of extra glamour that is perfect for the Holiday season that seems to have come out of no where.  

And man, that head to toe Peony Print look is really calling out to me...



A few more of my favorite pieces...


Wednesday, December 4, 2013

{style} gold

There is never not a reason to wear gold shiny lamé, honestly.



J.Crew Sweater (similar herehere), H&M Gold lame dress worn as a skirt, old [similar herehere], Zara coat + pumps, Deborah Lippmann Rolling in the Deep c/o

photos: the lovely Courtney Hakanson


Monday, December 2, 2013

{good eats} Goldie's, Asbury Park

I don't normally make it a point to find Vegan cuisine [you know me, and my love for bacon], but when a friend told me to check out Goldie's in Asbury Park, I knew it was worth a trip.  Having once worked for the brilliant minds behind the restaurant [creators of Brickwall, Annex, Porta Pizzeria, etc], I knew it would be an fully-executed experience, but was still completely blown away - the custom woven strips of wood hanging from the ceiling, custom bar that encompasses the right side of the restaurant, gold bar accessories, gold accents in the paint...

This attention to detail was in the food, too [and is actually quite affordable].  As simple as the dishes sound [I had the Potato Soup, Lebanese Couscous + Ginger Beer], the flavors were perfectly decadent without being overwhelming.  I am not a chef so this is only my personal opinion, but it was great because the ingredients were allowed to shine on their own without competing with each other.  What a concept!  I mean, I don't even like Tequila, but the pairing with the Ginger Beer completely changed my mind.  

Summary: go forth immediately.


Photos: Robin West via iPhone