I don’t know why I thought this was cool enough to actually do…. I saw it on lifehacker  yesterday and at first I was just going to repost and snag a photo, but then I was sitting in the kitchen with my kid and I thought, this is easy enough! Why not!?!

The recipe is pretty basic, grease a pan, place a pepper ring cut about 1/3 of an inch on the pan. Crack your egg into it. Some will spill out from underneath, but just press down on the ring.

The only thing you have to do is wait a few minutes and then cover the pan with a lid so that the top of the egg cooks. Ours turned out soft but not runny. And of course, Cookie loved eating it. Methinks this is a good idea for Easter or Passover brunches or lunches… even pretty for Mother’s Day!

And of course, you can use an onion ring, an avocado, maybe even a tomato… Rad and yummy. And I hate cooking. (Well, not hate, when I actually have time to do it the right way, but how often does that happen? Never.)

Happy Weekend, people! How many of you are going to have this for breakfast tomorrow! A lot I hope!

Photos by Moi! 

Im taking a quick break from cooking to post a peek and my thanksgiving table. It’s not totally done yet… (and I know some of the napkins aren’t ironed properly. Working on that now!)

My inspiration was the chinoiserie-like tables of Joe Nye. Obviously, I’m a little twit compared to him. And I just don’t have all the supplies(because when I was getting married and people were giving me stuff, I was not educated or interested and so I ended up with weak resources.)
I used the versace plates my grandmother gave me as a wedding gift along with my gold ware. The tablecloth is a neon orange. Yes its really neon in certain lights, and in others its a sweet potato color. Last year I bought a bunch of polyester table cloths on line  HERE  in every color under the sun. This is the first time Im using the orange. I actually would MUCH prefer to not use a table cloth at all, but my table is super delicate rosewood.

The bodega was very ill equipped today. Somedays they are stocked, and others they aren’t… So I went monochrome. When in doubt go monochrome. The greenery is something I always buy. I love it. Looks like mini-evergreens to me, very autumnal but also elegant year round.

I put the bread plate off to the side of the dinner plate because I wanted the white of the plate to show. Is that enough of a reason? I don’t know. I just felt it needed it.

There is a glass crisis in my house. Despite the fact that I bought 24 (YES 24!!!) glasses just last year, I literally do not have enough unbroken glasses to serve 10 people. It’s a scary thing. I mean, I can mix and match, and I will obviously have to. Also, in terms of crystal and wine glasses, not every one can drink the same liquor because I don’t have enough glasses! Crazy right?

Anyway, here it is in the room… I’m still not done, and from this angle the flowers look messy….

Gotta run, my kitchen is calling! Enjoy! Happy T-day!

Anyway… So basically, I don’t BRING IT in the cooking  department that often. Sure, I cobble together meals and throw together food-stuffs, but I don’t give it the attention and love that cooking really good food needs and deserves.

BUT! I’m making Thanksgiving!!! Now is my chance to erase all the tepid soups and mushy stir-frys from my dear husband’s memory!!!

SO! Here is what I’m making….

1. INA’s Roast Turkey.

I made this last time, came out awesome….I think I cooked mine upside down for the first 2 hours and then flipped it. Honestly, turkey cooking is not as hard as it seems. Its just like cooking a chicken, except its bigger, so it takes longer. Spice and salt liberally and you will be ok!

2. Mushroom Stuffing.

I don’t know what made me choose this. I just thought it sounded good. I may add some ground meat and season differently… not sure.

3. Alton Brown’s Shepherd’s Pie. 

My sister has made this in individual servings by spooning them into wonton wrappers. ITS AWESOME.

4. Roasted Root Vegetables

I make this all the time, not just for Thanksgiving. It has two incarnations. 1 is with savory spices, the second is doused with maple syrup, honey and a touch of brown sugar + sea salt. Both great versions and as long as you keep shuffling the veggies as they roast you can’t screw it up.

I USUALLY, put my rice in a bundt pan and then surround it with the roasted veggies. But this crowd(my fam) has seen that before. So I need to come up with something new. Maybe a root veggie mashed potato type of thing? Or a soup?

5. Roasted Brussel Sprouts

Are Brussel Sprouts not the turn around vegetable of the decade? I add onion powder to the brussel sprouts while they are roasting to give them a little more flavor.

6. Spare Ribs

I’m on the fence on this one, don’t know if I really need it… but its always good.

7. Non-Dairy Pumpkin Pie

We Jews don’t eat meat and dairy at the same meal, so I need to make a dairy free pumpkin pie. Im using this recipe.

AND I don’t know what else yet… I have corn on the cob I want to incorporate, salads to include, fruit to cut, gravy to make, wild rice  to cook, etc… I know its only the day before, but I still haven’t nailed everything down yet!

And, as the photos in this post indicate, I obviously love to set the table! All table settings are by Joe Nye . He makes me want to invest in some chinoiserie  tablecloths! (Can you believe Juliana on Fashion Police didn’t know what chinoiserie was this week? Any one else catch that?) I love each and every one of these tablescapes. Yes, they are traditional and feminine, but its Thanksgiving! If not now, WHEN?

HAPPY THANKSGIVING!

You guys know how I am obsessed with Haviland China, and wish I bought it when I got married and had credits at various stores etc, and how I will have it one day (my husband actually made this deal with me last year: cook x number of times, and he would be HAPPY to buy me the china. I failed.) Anyway…

West Elm just came out with these banded desert plates, and they are dead ringers, in a more pastel, french macaroon kinda way. I haven’t seen them in person yet, but they look great in the pictures. I wish they came as a full set… but I feel like the desert plate is a great size for appetizers before a meal and dessert later on… Plus you could always layer it with another dinner plate.

They are on sale now for $6! So I think it would be prudent to pick up about 20-30. A wise friend of mine told me to always have a simple cheap dish in service for 30 at your house. You never know when you might be having a party… and mixing and matching dishes (unless intentionally and artfully done) is just so déclassé, darling. I sound like the countess Luann, now, don’t I?

So, as far as I am concerned, the question is: all the colors as a set, or just all black?

Buy them HERE.

The uptown offshoot of  ”East Village American comfort food/bistro spot The Smith opened to the public this Saturday in a gigantic new space complete with subway tiles, liquor walls, and a shoe shine in the bathroom.”  They also have a photo booth in the bathroom, which happens to be co-ed.

Imagine Im walking around mid-town east, looking at casual and totally non fancy NY city buildings when one day OUT OF NOWHERE, this appears:

BAM! Its like someone took Badgley Mischka’s dream of a kitchen and turned it into and ENTIRE BUILDING. How could you not notice this white gleaming crispy gem in a sea of midtown east banality?

Inside, there is over 10,00 Sq ft of subway tiled walls with black/gray grout please, cafe chairs and ceilings of wood, bars made of of zinc, black casement windows…

Its cafe, bistro heaven. 

I was totally digging the in house seltzer.  A WALL of seltzer making:

Love the nautical lighting, you can get yourself some of that heaven with these sconces HERE.

So how was the food? I’m not the right person to ask, because I don’t eat 80% of the things on the menu, but what I had was yummy.  It scored 8 out of ten points for being cool and uptown ( We uptowners always looking for fun places to go out uptown on lazy nights, because as you know when you live in NYC, sometimes leaving a ten block radius is too much.) 1 point for homemade and endless seltzer (I mentioned this 3x, yes I have a problem with carbonation) and another hundred points for the casement windows. So all together 100+8+1= 109 on a scale from 1-10. Want a normal person’s perspective? When we walked out my husband said to me “It was very cool and all, and the food was good, but doesn’t it feel a little like we were eating in a bathroom?” Well, yes honey. A very cool and awesome bathroom.

Menu/Address/Hours HERE. Photos from HERE.

I used to be a greyhound girl (fresh squeezed grapefruit only please!) now I’ve got a new drink.

Brooklyn Gin+ Fever Tree Tonic. Those brands in particular.

Brooklyn Gin is a super delish locally made  and mostly hand made gin (local for me, anyhow) and Fever Tree is the most awesome tonic I’ve ever tasted.It doesn’t taste like club soda with a pound of corn syrup, it actually has a distinct, fragrant smell and taste… like a citrus and lavender perfume mixed with Pellegrino… and I mean that in the best way possible. We got a bottle of Brooklyn Gin as a gift from someone that lives in Brooklyn (duh) and I don’t know how we (my husband) found Fever Tree… but I’m converted. It’s just soooo much better than your average vodka tonic it’s SCARY.

Here’s how to make it the ULTIMATE as per Fever Tree’s website:

HOW TO:

Your favourite gin, {I say Brooklyn Gin} ….. They are all different and with Fever-Tree you will actually get a mixer which enhances their tastes.

A balloon glass. In Spain they have the real thing. Big balloon on an elegant stem. If you don’t have exactly the right one, try a glass suitable for red wine or cognac. The point being that the aroma of this gin & tonic is worth savouring and a balloon glass will concentrate that aroma on the nose. 

Fresh ice - at least four big cubes. Clear cubes from spring water if possible {Don’t you love how there is gourmet ICE now?}

Fever-Tree tonic water from the fridge.

Lime - a curl of the rind of a lime – It’s the oils you want not the flesh (or a slice if you really must)
Ice first, then 1 part of gin (50ml – 1.7oz), then the Fever-Tree (all 200ml – 6.8oz)
Then the lime curl, but be quick. You want that fizz to tickle your nose as you smell the aromas. And then drink.

*every man and woman has the perfect ratio of gin to tonic – from a half/half split to five sixths tonic. We’d suggest 1:4 but any way you like it, you will like it more with Fever-Tree.

You can find Brooklyn Gin HERE and Fever Tree Tonic HERE, or on Amazon, HERE. 

All I know is that its 7:01 PM, both kids are in their beds, hubby is going to poker and my body is aching and I can’t wait to order in vegan curry type foods (vegetarian crap as my hub calls it), pour myself a drink and watch the latest installment of The Hunger Games.  I mean Real Housewives of Beverly Hills. (Speaking of drinks and TV, I take serious issue with Bravo making fun of Kim’s little “kim-toxication”. It’s not a joke. It’s a serious and sad thing. The whole franchise is starting to smell like greed and desperation. Yowsa.)

What are you doing tonight?

(And before some dummy calls me an alcoholic, NO, I’m not.)

I love a good Watermelon + Feta Salad. I made this last week for Cookie’s birthday party (for the parents, not the kids!) And even though my entire family thought it was beyond gross without even trying it, the guests loved it! I dont know why it seems so strange to people, I know people who salt their watermelon! Salty and sweet is the best combo! And serving fruit with cheese is a no brainer too.

Anyway, try this recipe it’s a good one.

How To: Watermelon Salad with Feta, Olives, and Basil

6 cups watermelon, cut into cubes (roughly half a small watermelon)
1 1/2 cups Greek feta, rough chopped
1 cup Kalamata olives, pitted and halved
1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)
3 tablespoons olive oil
1 tablespoon balsamic vinegar

Cut and prepare the ingredients for the salad. To mix the vinaigrette, whisk the balsamic into the olive oil until emulsified. 20 – 30 minutes before serving, toss the ingredients together and lightly dress the salad. Serve garnished with basil leaves.

Recipe and photo by Babble, via Fashion Intel.

What else is going on in my life? Well this has been the third week since June that I have been racked with flu like symptoms. Shivering, sweating, cant swallow, dizzy, congested, achey… Yep. Get that – 3/8  of my summer has been spent sick, sick, sick.

So the first 2 times, I chalked it up to the nightly antics of my 2 kids. I seriously dont get more than 3 hours consecutive sleep without someone waking up. This week was such a lovely one- While I was sick, little miss 3 year old snuck into our bed…. AND PEED ON ME. Not on my husband. ON ME. Worst night ever.

Anyway, this third time I was really down and out and I started to think that there could be Something Else going on that isnt just lack of sleep. Something Else bad and horrible that is killing my immune system and turning me into a shivering sack of bones every other week. So I went to the doctor. We are doing bloodwork to check for anemia or some other minor problems, but the doctor assured me that its not Something Else. His prescription: you are going to need to get 8 hours consecutive sleep at least a few times a week. Although, I have no idea how you are going to do that.

LOVELY.

And in other news, I sold a bunch of paintings this week, including that super huge one I posted a few weeks ago!!! Im going to philly next week to install it!

Thats all for now. Have a great weekend everyone!

My teenage sisters made dinner for the whole family last night…. lets not talk about how I didnt know how to boil pasta until I got married. (Seriously, put the pasta in before the water, like eggs.) Anyway, the entire dinner was AMAZING… but for desert they served these watermelon granitas… I loved them so much I just had to post a recipe. What a great desert for a Fourth of July BBQ!

Ingredients

• 9 cups (about 2 1/2 pounds) seeded, cubedwatermelon
• 1/3 cup fresh lime juice
• 1 cup mint, finely chopped, plus more for garnish
• 1/3 cup sugar

Directions

Happy Graduation to my sisters Stephanie and Jennifer on their graduations! And, of course, to everyone else out there graduating!

I took home a ton of these tassels from M&J one day for no reason- then I came up with this little idea. Cute huh?

Also of note- I found this source for simple, available in any size and any color tablecloths. The ones I ordered are polyester… They were pretty cheap so I got a few different colors including neon orange and lilac:

I want to buy 10 more! Available HERE.

I dont even really like using tablecloths, but my table is so delicate that I have to.

The ruffled placemats (I adore them) are from Parci Parla in Brooklyn. (347) 587-5179 ‎Map HERE. ‎They also now carry the goldware I’m using.

Happy Graduation!

My two year old daughter is still not trustworthy with glass plates, and we have a few kiddie plates, but they are just OK in the looks department…. Now that its “dining al fresco” season, why not stock up on melamine plates to use for your kid? You can get really fab ones this time of year, so you wont have to compromise on style.

I bought these today from West Elm:

(The fork and spoon are from Pottery Barn Kids)

And I bought a few so if a friend comes over I dont have to scramble all over looking for two matching plates so that the kids dont fight! I totally could have picked something that matched my house a little bit better though!