Fashionably Late

Life is about to change tomorrow... I can feel it. Will keep you posted on delivery, hormones, pain, meds, and the beauty of bringing baby girl into the world! 

Wouldn't this make an exquisite push present?

Flora and Fashion

Some exquisite highlights from the Dior Fall 2010 couture collection... Get ready to dress as pretty as a flower this season, and package yourself up like the lovely bouquet of creativity that you are!

Get inspired....!

Photos courtesy of www.style.com

Tuesday's Tongue Waggers...

Here are a few things that I have been obsessed about lately and just can't get enough... I apologize that half of this list is made up of food. I mean, at 39 weeks pregnant, I've quipped that I've been eating like I'm about to be executed and I treat each feeding like it's the last supper. Well fear not...this list isn't about Suzy Q's or cheetos or anything like that.... It's more of finding the pleasures in the small things in life ...since I am feeling like a rather "BIG" thing right now.

For starters... this makes me feel pretty and I am almost of out of this hot '09 color (hey, it's still current) for nail polish... I've worn this consecutively for the last 4 months (as well as last year) at every nail appointment. Not too orangey or pink... it's the best color in my opinion.

Since I have an OCD when it comes to coral or pink lipsticks and glosses... I splurged on a few lip products the other day  - with this being one of my faves:

Chanel Fluo lipgloss...Laser or Pop (I got Pop since it's more coral-y). They are both gorgeous and leave a subtle tint but with max shine!

Let's talk food... I told you I've been eating a lot lately, but I have been conscious of what goes into my mouth afterall. One day it's an apple fritter from Publix (tearing the bag open in the car on the way home... you've done it, bitches... don't lie), to discovering every day can't possibly be a day in the life of Willy Wonka and the all-you-can-eat-factory..So I reign it in with a nitrate-soaked turkey sandwich on a Toufayan 100 Calorie Smart Bagel (Everything flavor)! O M G... these things are the greatest thing since sliced bread (bad joke). It's like scooping out the guts of the bagel and just eating the top and bottom. Genius!

Another favorite discovery are these things call Vitatops! They are muffin tops in your freezer section that are only 100 calories, have lots of fiber, and full of great taste! They are individually wrapped and you can defrost them on your counter top, or pop them in the microwave or toaster.  I love the cranberry bran, blueberry bran, and double chocolate. Great for on the go...or when a sweet tooth attacks!

Apple crumb, now? Are you kidding me! I have to get on that!!

Since I love granola, a friend of mine turned me on to these amazing granola crisps by Yogi. They are so good that before you know it, you've devoured an entire bag in one sitting.  Strawberry and blueberry flax are the best! They are a must try! (Found in the cereal aisle at Target).

Another favorite thing of mine is to make reality star Bethenny Frankel's Booboo banana bread. I've made it at least seven times if not more during this pregnancy. It's fiercely delicious and relatively healthy. Don't let the health component scare you from thinking it's code for dry or flavorlesss. Fear not... I've eaten this loaf for breakfast, lunch and dinner and still can't get enough. I tweet Bethenny every time I make it and she still doesn't grasp that I am her #1 banana bread fan.

1 cup raw sugar
1 tablespoon butter (regular or nondairy)
1 cup mashed over ripe bananas (2 or 3)
1 egg
1 teaspoon real vanilla extract
1 cup oat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 teaspoon salt
1/2 cup semisweet chocolate chips


Preheat  the oven to 350 degrees. Combine all the ingredients in a bowl and mix  well.

Cut a  piece of parchment paper to fit the bottom of a loaf pan. Put it in the bottom  of the pan and spray it with cooking spray. Pour in the batter and cover it  loosely with foil.

Bake for 30 minutes. Remove foil, then bake for another 20 minutes, or until a toothpick inserted in the middle comes out almost clean (moist crumbs are fine). Cool completely, then slice and serve.

Banana Bread recipe from this book which has a lot of great recipes utilizing simple techniques and offers tons of alternatives and substitutions to recipes using what you have in your pantry or don't.

ONE MORE WEEK TO GO.....!!!!

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

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  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

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  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

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  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.
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  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.
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  Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping

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  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.