Wednesday, November 23, 2011
Good lucks and charm
Some things never go out of style. That includes Robert Redford.
(via JCrew Blog)
A gloomy start
There are mornings where everything goes according to plan and then there are mornings that convince you you were supposed to stay in bed. Today's morning commute was one of the latter.
I was heading into the office early on a day when the city feels empty since folks have fled to their families for Thanksgiving. As I turned the corner to see if the Circulator bus was within sight, I spotted it and ran across the street to catch it before the light turned. As I approached the bus' door, it never opened. I looked up at the bus driver who just stared at me.
"Can you open the door, please?" I implored.
"Sorry," said said, "I can't."
"You can't? Why?" I asked.
"I just can't. Sorry," she said with this horrible "I-don't-care-one-bit-look."
A few seconds went by before the bus promptly pulled away as I stood there without another bus in sight.
Moments like this conjure up a lot of negative thoughts, things not worth repeating. But more than anything, the whole situation just felt so -- to put it simply -- mean. Why was she so unhelpful? I just couldn't understand any of it. It cast a spell over the first half of my day.
If ever there was a time when I wished I drove myself to work, today was the day.
(photo via h.koppdelaney)
Saturday, November 19, 2011
My sister, the expert baker, will be back in town next week for Thanksgiving and she's getting all of us excited for her pecan hand pies -- yummmm! Can't wait. But Sara, can I add this pine nut anise pie to the list of "must-try's" for the holidays? It looks and sounds amazing.
(via Smith & Ratliff)
Friday, November 4, 2011
Vogue editors galore
Every single Vogue editor sat for a photo to raise awareness of Fashion Night Out in Tokyo, which will help support Japan and Japanese fashion and retailing after the earthquake and tsunami earlier this year.
Afternoon treats in NYC
It's rare that I get a few hours to myself on a work trip, which is why this week's jaunt to NYC was extra special. With a bit of precious time to steal away, I had the chance to walk around Midtown, taking in the city and everything I love about it -- the pace, the variety of people, buildings, sights and smells, and -- ta-da!! -- all of the glorious food options.
My buddy, Amelia, and I stole away together for a brief stopover at Bouchon Bakery, where I scarfed down a pistachio macaroon and an iced tea, despite the fact that it was a blustery, beginning-of-winter sort of day. The treats were delicious, but the best part really was enjoying a spontaneous meet-up with such a lovely person.
Thanks to Amelia -- whom I really believe knows every restaurant worth going to in NYC (mark my words!) -- I enjoyed a late lunch with another pal of mine at Momofuku's Ma Peche, an Asian fusion restaurant that has a banh mi sandwich and some sort of pork noodle dish that are To.Die.For. I wish I could make the latter at home. I'd never make another pasta dish again if I could master this guy...
(Photos via Ma Peche and Tiny Urban Kitchen)
Gingered Carrot and Apple Soup
When it comes to winter soups, butternut squash becomes the standard go-to, but I'm always on the lookout for another option. This gingered carrot and apple recipe sounds divine for a gray, rainy evening. Bake some crusty bread and voila! Perfect, simple meal.
Gingered Carrot Apple Soup
- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 3 tablespoons fresh ginger, peeled and grated
- 2 small apples, peeled and sliced
- 1 1/2 pounds carrots, peeled and sliced, about 4-5 cups
- 4 cups vegetable broth
- 1/8 teaspoon of nutmeg
- salt + pepper, to taste
In a large pot, heat olive oil over medium heat.
Add onions and cook for about 5 minutes until translucent. Add ginger and garlic and cook for one minute. Add sliced apples and diced carrots.
Add vegetable broth and increase heat to medium-high, bringing to a boil. Reduce to low and simmer, uncovered for about 30 minutes or until the carrots and apples are softened. Remove from heat and let cool slightly before you puree. Add nutmeg and salt + pepper to taste
In batches, transfer soup to blender and puree. Careful to fill blender half full or else you’ll end up with an orange mess – about 3-4 batches.
(via With Style & Grace)
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