30 March 2011

Fashion Digest I

I'm starting a new section called Fashion Digest.  For now, it'll be snapshots of different looks I've come across on the intertubes that have caught my eye.  It could evolve into something else down the road...

Love this.  It's like she's a walking painting.

via Face Hunter

Black base with splashes of color.

via Street Peeper


via Hel-Looks

I need some long, flowy skirts for Spring...

both via Mr. Newton

Such a comfy laid-back look.

via Mr. Newton

Impressive hair.

via Style Clicker 

I love these colors together. Pale gray and a bright peach hue.

via Mr. Newton

Baked Spinach Deliciousness

I came across this recipe today for baked spinach. It looks so amazingly delicious I can't wait to make it!  Look at the photo below and tell me that doesn't look yummy.

the best baked spinach

Serves 6
3 pounds fresh spinach
3 1/2 to 4 1/2 tablespoons unsalted butter
Salt and pepper
1 1/2 tablespoons flour
1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn’t *need* cream)
3/4 cup grated Swiss cheese
2 tablespoons fine, dry breadcrumbs

Stem and wash your spinach (see Tips below) well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach. Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water to shock it (stop the cooking) and drain again. Squeeze a small amount of the spinach at a time in your hands to extract as much water as possible. Chop the spinach coarsely. You should have about 3 cups of chopped spinach, or about 1 cup per pound.
Wipe out pot then melt 2 tablespoons butter over moderately high heat and stir in the spinach. Cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off — you’ll know you’re done when the spinach begins to stick to the pan.

Lower the heat and sprinkle with flour and stir for 2 minutes to cook the flour. Add 2/3 of your stock or cream, a tiny bit at a time, scraping up any stuck spinach as you do. Once the liquid is added, simmer for another minute or two, stirring frequently to prevent sticking. If you’re feeling especially indulgent, stir in one more tablespoon of butter. If needed, add all or part of remaining liquid. Season with salt (I found 1/2 teaspoon table salt about right) and pepper.

Preheat oven to 375 degrees. Lightly butter a shallow 1-quart baking dish. Stir 1/2 cup cheese into the spinach and pour it into the baking dish. Mix the remaining cheese with breadcrumbs and sprinkle on spinach. Melt 1 1/2 tablespoons remaining butter and pour it over the top. Bake until heated through and slightly brown on the top, about 30 minutes.
Serve with steaks, chops, veal, chicken, broiled fish or, if you’re us, eggs, glorious eggs.

Do ahead: Spinach can be blanched and chopped several hours or a day in advance. Cover and refrigerate until needed. Gratin can be fully assembled and 30 minutes before needed, placed in a preheated 375 degree oven to bake, then served.

To stem spinach, as per Julia: If spinach is young and tender, remove the stems at the base of the leaf. If more mature, fold the leaf vertically with its underside up, grasp the leaf in one hand and the stem in the other and and rip it off toward the tip of the leaf, removing the stem and the tough tendrils. Discard any wilted or yellow leaves.

How I wash greens: Fill a large bowl or basin with cold water. Drop in the spinach and swish it around a few times so it deposits any sand and grit before lifting it out of the bowl (leaving any grit/dirt at the bottom of the bowl and not dragging the clean leaves through it) and drop it in a colander. No need to dry it for this recipe, but in others, I either spread it out on towels or run it through a salad spinner.

Thanks Smitten Kitchen!

27 March 2011

Melted Crayons

When I first came across these paintings, I immediately thought of a grade school project from back in the day where I melted crayons on wax paper and watched the crayon colors bead up and mix together.  The beautiful colors and textures are giving me ideas for an outfit...or, maybe I should pull out my crayons and wax paper...

Paintings are by Logan Shirah via but does it float

24 March 2011

Visual Stimulation

distribution of good and evil


Imaginary Outfits

Thanks to Polyvore, I can now make pretend outfits with items of clothing that I'd never be able to afford!  Gee, thanks Polyvore!  In all seriousness, it's super fun and highly addicting to create outfits with  all of the world's fashion at your fingertips. See below for one of my latest...inspired by spring and the beautiful cherry blossoms in my hood (that sadly, have bloomed prematurely and probably won't survive the snow that we're supposed to be getting this weekend!)


To see more go to "my favorites" or click here. 

Long Time no Post

Things have been kind of crazy lately -  just with work and life in general.  So, I'm sorry it's been so long since I've posted!  Also, I'm still trying to get used to this whole "blogging" thing so be patient my dear friends.

Here are a few looks that have caught my eye in recent weeks and ones that I will be mimicking for sure!

I LOVE these colors together...and the differing fabric weights. Plus, great loafers.

Classic looks. Oh, and I think I'm going to dust off my old super-wide Miss Sixty jeans from my college days...

I'm diggin' the double collar action - nice clean lines. And with a little pop of color from her clutch.

Maid in a bathrobe and floral shower cap look? I kinda like it.

Thanks to the Sartorialist for these lovely images.