I don't like to make closed sandwiches (unless there's bacon involved)--I guess I like to see the little painting that happens before I take a bite out of the thing.
This one was made from left-overs from a little dinner party. Toasted spelt bread spread with butter and a chimichurri, so to speak, of cilantro, garlic, olive oil, lemon juice, topped with
boquerones and some parsley.
On the side, warmed-up cranberry bean salad mixed with olive oil, vinegar, spring onions, sage and lots of parsley- a recipe given to me by my friend and beautiful jewelry designer
Virginia Galvan (my beans came out a little too toothsome--I'm really no good at beans) topped with a dollop of hot pink beet tsaziki, garlicky and sweet, brought to dinner by sweet
Marie. You'll have to ask her for the recipe. It was delicious beyond belief.
bear on one side, little log cabin on the other,
cup by SKT Ceramics (see below)Served up in my bowls and plates from
Asya, which I love love love. Dessert plates are now toast and lunch plates and I could not be more psyched because really-some days it's the little things. Tea for dessert in my new cup from my sweet neighbor at the
Brooklyn Flea these last few Saturdays, Suzanne of
SKT Ceramics. I want to drink from no other cup.
Some lunches just need a shout out.
Everyone keeps coming up to Jim saying, "Hey aren't you the dude who was in the Hurt Locker?" and Jim is starting to get mad. I think it's AWESOME.
The engagement ring I designed for Mark, artistic director and founder of Rooftop Films to present to Steph, at Rooftop Film's premiere of a little film fest about-yes I'm going to say it-romance. After much thought and sweat (that we had less than three weeks to pull it off) I was excited about the prospect of designing the first Bonbon style engagement ring. So the decision was to incorporate a little Victorian-era etched jet heart I picked up in Paris last year and a beautiful sparkling little five-point diamond on a ring that could wind around her finger a little like a vine. The side under the heart is actually very thin, hard to see here, and gets wider to accommodate the diamond setting.
Dear Wild Animal,
I don't like to make closed sandwiches (unless there's bacon involved)--I guess I like to see the little painting that happens before I take a bite out of the thing.
On the side, warmed-up cranberry bean salad mixed with olive oil, vinegar, spring onions, sage and lots of parsley- a recipe given to me by my friend and beautiful jewelry designer Virginia Galvan (my beans came out a little too toothsome--I'm really no good at beans) topped with a dollop of hot pink beet tsaziki, garlicky and sweet, brought to dinner by sweet Marie. You'll have to ask her for the recipe. It was delicious beyond belief.
bear on one side, little log cabin on the other,
So many things so many things.
The baby bare roots came. And have been been hanging out with my friends. And with my family.
I went to a gorgeous wedding.
I received the most perfect dessert plates from Gleena. I am planning desserts to go on them. I sang a Modest Mouse song at a karaoke lounge (it felt really good). I went to a beautiful dinner at a friends place. We had our first grill out of the season.
I joined on a "choose wedding invitation colors" field trip because Rachel's getting married and Breck is printing her invitations
I am making many many bridal headpieces and bridesmaid's headpieces too. I'm designing an engagement ring. I'm playing with animals. I've been doing the Brooklyn Flea on Saturdays.
I rocked out a slew of mother's day orders to beat the band. My hands hurt. I spent a sunny mother's day with mom and brothers. I've been mesmerized (guiltily) by the housewives.
