In honor of our new bedspread which I am obsessed with being underneath at all times, I gathered some bedrooms I’d also like to never leave. That is, if all of these rooms have hbo go and netflix instant.
For our mother’s day brunch, I thought I’d make some small flower vases to incorporate the theme colors and not overwhelm the rest of the table. From the coffee canisters I keep in hoarding bulk, I took three out which I had already spray painted. I’d suggest spray painting prior to painting these because it helps with the texture and it’s ability to have the paint stick.
I chose a peach color. So you need two colors that can work together as light and dark versions. Plus white. Also, I’m lucky enough to have an artist boyfriend with blending brushes, but any thicker clean brush would work as a blender.
I mixed three tones but once the paint was on the can, I decided to darken the darker tones to make more of an impact. Mix three or four colors with different brushes. Then paint one color at a time on each can.
Once I attained the colors I liked, I took my clean brush and started blending, light to dark.
It took a bit of blending to really get it BLENDED, and the darkest color pretty much faded away, which I am fine with. Now fill with water and flowers and admire.
Throwing our moms a mother’s day brunch turned out perfectly. We went with easy food and a whole lot of pink.
This was the invitation.
After trying to cover the built in behind our dining table with our old deer tapestry, I saw this inspiration from 100 layer cake JUST in the nick of time. With 5 different colored streamers, I cut piece after piece after piece and was able to pretty much disguise that a built in was ever there.
I don’t think this could have looked any more girly.
Making a frittata and baking the bacon was pretty much the least hands on brunch menu ever.
Spreadable butter the easiest way to go Martha Stewart on a ramekin full of butter. (I am obsessed with I Can’t Believe it’s Not Butter with Olive Oil) UM. It’s so good.
And our moms were full and happy.
Oh, and this greeted them when they walked in. We bought this banner at Target but I decided it was just too saturated for me to be comfortable. So I painted over each triangle and made it our own.
And then we pushed that suddenly empty table away and took photos!
OH – want to see that frittata recipe…?
Why doesn’t H&M have online shopping?! I want those shoes!!!! Does that photo not make you want to forget you have a life and a job and leave forever? Well it does for me. A remedy could be looking at the framed umbrella photo every morning and keeping that ongoing fantasy alive. Also – the foie gras. It’s almost banned in California. We have 2 months until it’s gone. Considering buying a jar and cooking it while I have the chance.
I picked up a cheap 4 pack of white dish towels at Target thinking I could definitely have some new pretty napkins for dinner parties. Since ombre is everywhere right now and I love it every time, I figured this would be a fun project.
While some people might think gigantic dish towels are too big to use as napkins, I think they’re perfect size because the more the napkin, the less the jeans that have to be washed.
I got out the measuring tape, but promptly decided that would be too much of an effort for me. So I winged it.
step one: fill a large bowl you will never be eating from again with scorching hot water. pour in 1/4 cup salt and stir. then pour in however much dye you’d like (i probably went overboard with the amount because it’s a little saturated for my taste)
step two: measure the fabric at every point you want another gradient line and pin, unless you just bought dish towels in which case, they HAVE FOLDS ALREADY! WOO!
step three: dip the fabric up to the highest point you want. keep it in the bowl for 5 minutes.
step four: lift the fabric up to the next point, leave the rest soaking for 1-2 minutes.
step five: lift the fabric again and soak the remainder for 30 seconds-1 minute (times depending on your taste)
step six: remove the fabric from the bowl, run to the sink with it and rinse with cold water until the water coming through is clear.
step seven: when they’re all done, throw them in the dryer so that the dye sets.
*notes: wear rubber gloves. my hands were blue for two days. OOPS.
also, vary the times for desired gradient, mine is super subtle but it could be a lot darker on bottom with harsher color breaks.
SO MANY USES. You could also use it as a tiny little blanket if you’re sleeping outdoors! You could also wrap it around BREAD! Doing that one soon. Will report back.
My boyfriend has been on a little kick about getting new clothes. He wears one pair of jeans and one pair of shoes and they both have been replaced this week. WOO! And now that he’s in new clothes brain mode – he’s still stocking up on essentials. Here’s what I’ve been finding for him.
I bought this very plain clock at Target (can’t find it online) for $7. Gideon’s been wanting a wall clock in our bedroom since I made him throw away his gross digital one. This one totally seemed like a blank canvas.
So I took the clock apart and decided I was going to hand paint a geometric pattern like this Anthropologie bedding.
AND SO – that didn’t work out. I didn’t have enough control with the paintbrushes on such an awkward surface and it was so goddamn ugly that I would never even consider hanging it my house. I had to move fast to wipe it all off so I didn’t have time to take a picture. Back to the drawing board.
I painted it grey and found some new inspiration. Something easier and something I could just do with a pen so I could have enough control.
I found these hand drawn coasters from Life is a Canvas. PRETTY! Can I borrow?
The pattern’s definitely not perfect because of it being round and me not planning ahead (maybe pencil drawing the lines?!) but we’re very happy with it. Then, to give it even more OOMPH, I had Gideon ever so carefully color the 12. You know, because it’s 12? 12?! I don’t know.
This is a recipe from my new favorite cookbook Sunday Suppers at Lucques. When I first went through it, I think I bookmarked 20 recipes. This was the first one I’ve tried and oh man – it was so good.
Even the marinade process looks delicious!
I love roasted beets. I LOVE THEM. But I hate how pink my hands get, so ever since I started buying them at the store ready to eat, the idea of roasting them sounds so lame. Roast them. If you want.
Sauteed Halibut with Arugula,
Roasted Beets and Horseradish Crème Fraîche
(Adapted from Suzanne Goin’s Sunday Suppers at Lucques)
*the recipe serves 6 – I kept the sauces the same but just used less fish, beets, and arugula for 2 servings.
for the fish:
6 halibut filets (5-6 ounces each)
1 lemon, zested
1 tablespooon thyme leaves
2 tablespoons coarsley chopped flat-leaf parsley
4 ounces arugula
2 tablespoons super-good extra virgin olive oil for drizzling
kosher salt & freshly ground pepper
for the beets and horseradish crème fraîche:
4 bunches different-colored beets (OR a package of beets)
1/2 cup plus 2 tablespoons olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup crème fraîche
1 tablespoon prepared horseradish
1/4 cup heavy cream
kosher salt & freshly ground pepper
Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.
Remove the fish from the refrigerator 15 minutes before cooking and bring it to room temperature.
If you’re roasting the beets, preheat the oven to 400°F.
Cut off the beet greens, leaving 1/2 inch of the stems still attached. Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they’re tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
While the beets are in the oven or not in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
Toss the beets and sliced shallots with the vinaigrette. (If you’re using different-colored beets, dress each color in a separate bowl so the colors don’t bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.
Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it’s lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it’s almost cooked through. Be careful not to overcook the fish. When it’s done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.
Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.
*I took a photo before I doused the horseradish sauce on top on the fish too, it’s kind of like a halibut sandwich with the bread being the horseradish sauce and a beet sandwich with the bread being the arugula. Eat all the ingredients in one bite and OMG.