Epitome of Elegance

Crown Princess Victoria of Sweden couldn't look more regal and refined than at her glorious wedding (I presume it was glorious, I mean, she's a princess for crying out loud)!

Roger Vivier shoes she wore... I wish I was thinking about these when I got married. I had lacy Christian Louboutin heels but these are...well....more fit for a Princess I think ;) And probably easier to dance in!

Photos from www.instyle.com

Whole Foods Flowers!

When looking for flowers to either give or arrange for yourself or an event... I love browsing the selection at Whole Foods. Believe it or not, they have great flowers in amazing colors and selections. Your creativity is your only limitation. When at home, don't be afraid to use unlikely objects to place your blooms, such as glass water pitchers, trifle bowls, and other pottery (just insert a liner for water). Here are some arrangements I've made for various tablescapes over the years. They've all been in clear glass vessels but sooner or later, I'll do something spectacular in a painted bowl or other ceramic object. I can take credit for all the arrangements except one - seen at the bottom! 

My most recent arrangement done today: Mini calla lilies with daisies. I couldn't resist the deep eggplant hues and the white callas w/purple centers!

A Thanksgiving arrangement of protea and greens... can't recall what I used. 

Maybe it's eucalyptus? 

An extra floral ensemble

Another Thanksgiving centerpiece that is beaming with autumnal colors. I loved this arrangement because of how evocative it was of a harvest occasion.

Thanksgiving centerpiece of hydrangeas and mums I think. This was one of my favorite tablescapes because I got to use my china for the first time. I love the colors!

Light blue hydrangeas and white mums placed inside trifle bowl. These large bowls require many full flowers to fill up the diameter. I like tight fitting arrangements!

My girlfriend Katherine made these small floral arrangements from Whole Foods flowers for my baby shower and lined them down the center of the table. 

So exquisite with the mums, daisies, peonies and roses. 

Lime-Blueberry Tart

Just a few weeks ago, I felt the urge to make a tart because sometimes I stare longingly at all my baking pans and think, "Hmmm I haven't used that in a while." So I was inspired by this recipe in my Bon Appetit magazine to make a delicious tart consisting of lime curd, blueberries and blackberries, my summer favorite flavors. Since it turned out spectacular  - I took a photo and felt like sharing the recipe (even though you can easily go to the magazine's website and see a pic for yourself along w/recipe). The next pan that keeps staring me in the face: madeleine pan... those will in the running next, or a chocolate cake! We'll see...  I am trying to stay away from sugar (and salt) due to the bloat that has taken over my prego physique over the past two weeks. Not too much longer till my little "Sugar and Spice" creation is welcomed into the world. I think she'd rather stay in my tummy and eat my yummy desserts in the meantime! Enjoy!

Ingredients

Lime Curd

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar
• 3/4 cup fresh lime juice
• 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

Crust

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1 1/4 cups all purpose flour
• 1 large pinch of salt

Topping

• 2 6-ounce containers fresh blackberries
• 1 6-ounce container fresh blueberries
• 1 tablespoon blackberry jam

• 
  
  

  Test-Kitchen Tips

  Pressing plastic wrap directly onto the surface of the lime curd makes sure that a skin doesn't form as the custard chills. Brushing the berries with a little blackberry jam gives the fruit topping a shiny, pastry-shop finish.

Preparation

Lime Curd

• 
  
  
  Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust

• 
  
  
  Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
• 
  
  
  Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
• 
  
  
  Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping

• 
  
  
  Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.

Read More http://www.bonappetit.com/recipes/2010/06/lime_tart_with_blackberries_and_blueberries#ixzz0ruJano95

Be still my beating heart...

Enough said.

Some words to the wise...

A couple random thoughts for a Wednesday....

Some things you just don't say to people are:

(1) "You look tired" - That is my least favorite statement someone can make.  It's a statement that someone else recognizes that you aren't as refreshed and attractive as usual. At 8am, I have a pallor that would mistake me for being a cast mate on True Blood in desperate need of a hemoglobin transfer. No, I don't wake up with a complexion only found in my Nars Casino bronzing powder. I am thinking of dousing myself from here on out with St. Tropez dark tanning lotion however. I've lost my "glow" in the mornings. And my Cabo tan!

(Ok, so this was a tan at it's extreme! I blended w/the natives in Mexico!)

I mean, seriously...who goes to a cosmetic surgeon and asks for "the tired look"? So don't tell someone something so horrible! 

"Um, yes, Doctor, with your 15 blade, please make small incisions around my eyes for a less than refreshed look this go around. Oh, and while you're at it, can you lighten my skin so I look paler than usual because that seems to be the trend now." 

Second rant: Try carrying around a 6 pound watermelon and storing water like a camel traveling through the Arabian dessert. You'd have a touch of exhaustion in your breath, too. Or just exhausted from everyone pointing out the obvious to you...

(2) "You look like (insert celebrity or widely known individual)..." - Unless you are about to tell someone they look like Brad Pitt or Giselle Bundschen (or some other universally attractive person), don't do the

 " you know who you look like" thing to someone. Chances are - unless you're giving the person the compliment of the century, the recipient will not be as flattered as you think. Case in point: I've gotten Anna Kournikova many moons ago... not bad, I'll take it. I get Cameron Diaz ALOT. I'll take it, though I know she's not universally appealing. Back in my former life, I've gotten Daniella Pestova (former Victoria's Secret model)... I think the person who said that to me was roofy-ed but I'll take it and put it in my back pocket, thank you. The ones I've gotten and despise: Jennifer Garner... Ok, on Alias they could make her look hot. In real life, she's plain. No one ever wants to be compared to plain. Second, and this one kills me... is Kate Winslet. I wanted to cringe when someone told me that. She's not unfortunate looking in the least, and nor is Jennifer Garner. It's just not the type of comment someone is clamoring to hear. Case in point: to make someone's day: tell them they look like a real foxy movie star or model (and of course, mean it). To break someone's day: tell someone they look like an ordinary person, and in most cases, don't we all? 

(3) "How far along are you?" - Well in my case, this is an obvious question because I DO look pregnant now. However, in general... one must never ask the question to a stranger about when they are due, or other things pertaining to someone appearing pregnant. Face it, there are body types walking around daily that look like they are "with child" but you dare not say anything or else you could end up with a foot inserted in your trap! Second, there are several body types walking about that have just given birth, too, and probably can't stand the question "when are you due" when they have just birthed an 8 pounder a few weeks ago. So the safe bet is to keep your mouth shut. Always.

I think I am done with Wednesday's rants. So when in doubt, close your pout. 

That's all for now. More glamorous things to discuss later ~ xo.

How do I love thee?

Let me count the ways....

Obsessing over this dress ~ and thinner days that lie ahead once baby is born! Gosh it seems so far away though. In the meantime...I'll debate on whether I should pre-order this beauty or just stare at it and dream.

Excuse the resolution of the image...
(Alexis "Juliette" Long dress in Psycho pink - Love the name of the pattern!)
www.pinkmascara.com

Lime-Cilantro Corn on the Cob!

I was reading one of my favorite blogs, www.mattbites.com and he recently posted about this delicious grilled corn that I had to try. I must share this recipe with you. I made the corn last night for dinner along with a thai cilantro chicken that I won't get into right now (superbly delish!). No I am not copying a blog post.... I really loved this corn and want you all to make this over the summer!

The corn is extremely simple to make and while there are no measurements to the ingredients (because you don't really need them), you can whip this up in no time flat!

Grill the corn however you've been taught to grill corn. If no teachings prevail, just stick it on the hot grill.
In small bowl, combine juice of a lime and some olive oil. Grate a little lime zest into bowl.
Have crumbled feta and chopped cilantro on hand.

Once corn is done, brush with lime/olive oil mixture and sprinkle feta and cilantro on top.

If food  and cooking isn't your thing but photography is... Matt Armendariz is also a brilliant food photographer and his website is equally delicious to peruse! Photo above was taken by MA. Just giving more props!
http://www.mattarmendariz.com/