Engineer stripes reinterpreted: JCrew seersucker blazer, Current/Elliott “The Roll” shorts.
This isn’t a literary blog, but I have to share a few passages from my favorite author, Bret Easton Ellis. And since I do write this blog, and you read it, and books involve both of these, I figured I could segue into this, then segue right back out of it again later today when I tell you about the… View Post
I’m getting hungry just posting this. Rob and I tried this the other night when we were craving something healthy and tasty. I am a Thai food fanatic; Rob has a Chinese food phobia. I wanted to find something with a perfect balance of flavor and moisture and texture that was as far from takeout leftovers as you can get. We… View Post
It’s tradition at vineyards to have a celebratory meal each fall after the harvest. An aspect of this ritual is to bake bread with grapes in it, quite appropriately. This recipe comes from David Page, a chef-turned-winemaker, of Long Island’s Shinn Estate Vineyards. We paired it with a nice, dry rosé, although next time I’d probably prefer a fruitier one. It’s easy,… View Post
If there was a gorgeous, fragrant and wonderful plant for sale at the florist that just happened to look exactly like poison ivy, I wouldn’t be shocked if it didn’t sell very well. People tend to be wary of the unknown, especially those unknown things they think they know everything about. “I’ll never wear wool; too itchy” when they’ve never tried on cashmere…. View Post