Our friends, family, and readers living on the east coast are in our thoughts! Stay safe everyone xo
{Not the times square we are used to seeing...}
Art.ful
One of my biggest challenges in home decor is selecting art pieces for the walls. I am so picky and always second guess myself! I feel that the art displayed is such an integral part of the entire room's look. It is almost defining. Add in the fact that I can't even commit to one fabric for a custom made sofa and... well, you can see my dilemma!
Yum.
There's one thing besides fashion that Melanie and I were able to bond over quickly in our friendship.
Here is a new delish recipe I found that I am going to try out this weekend! I just had to share!
For the salmon:
A love for food, especially Mexican!
Here is a new delish recipe I found that I am going to try out this weekend! I just had to share!
For the salsa:
2 cups cherry tomatoes, quartered
4 green onions, thinly sliced
3 tbsp. fresh cilantro, chopped
1/2 small jalapeño, finely diced
Juice of 1 lime
1/2 tsp. sea salt
For the salmon:
1 tbsp. paprika
1 tbsp. cumin
1 tsp. chipotle chile powder
1/2 tsp. sea salt
12 oz. wild Alaskan salmon, in filets
Corn tortillas for serving
Garnish:
Feta cheese, crumbled
Lime slices
Cilantro
What to do:
Preheat oven to 400 degrees.
First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.
Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.
Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry.(Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.
Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired.
Enjoy!
{via}
1 tbsp. cumin
1 tsp. chipotle chile powder
1/2 tsp. sea salt
12 oz. wild Alaskan salmon, in filets
Corn tortillas for serving
Garnish:
Feta cheese, crumbled
Lime slices
Cilantro
What to do:
Preheat oven to 400 degrees.
First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.
Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.
Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry.(Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.
Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired.
Enjoy!
{via}
Oui Oui.
Paris. I don't think I need to go in to too much detail as to what makes Paris, well... Paris.
European style at it's finest. Beautiful women, exuberant design, confident demeanor. And not to mention usually an approach to fashion that most people won't be wearing in America until next season, if not next year.
And all of that was brought out on the streets at Paris Fashion Week which wrapped up it's events earlier this week.
European style at it's finest. Beautiful women, exuberant design, confident demeanor. And not to mention usually an approach to fashion that most people won't be wearing in America until next season, if not next year.
And all of that was brought out on the streets at Paris Fashion Week which wrapped up it's events earlier this week.
Liv.
Olivia Palermo.
What can I say. A favorite of mine for impeccable New York style. Every time she steps out onto the street or shows up at an event. Polished. Poised. Perfectly Olivia. Here's a look at Olivia doing what she does best. Perfection.
What can I say. A favorite of mine for impeccable New York style. Every time she steps out onto the street or shows up at an event. Polished. Poised. Perfectly Olivia. Here's a look at Olivia doing what she does best. Perfection.
Pone.
I love nothing more than taking these locks and throwing them up, out of my face. Lately I've been totally crazy about the fresh styles I've seen for one simple look: the pony tail.
Not just your basic casual, ready to work-out look anymore! The options are endless for simple, elegant style.
Not just your basic casual, ready to work-out look anymore! The options are endless for simple, elegant style.
Little bites.
Now here's a great little appi to serve.
Goat Cheese + Roasted Pepper Crostini
. ingredients .
1 red bell pepper
1 yellow bell pepper
Olive oil
1 baguette, sliced
1 garlic clove, peeled and cut in half crosswise
12 ounces goat cheese
2 tablespoons fresh basil, chopped
1 yellow bell pepper
Olive oil
1 baguette, sliced
1 garlic clove, peeled and cut in half crosswise
12 ounces goat cheese
2 tablespoons fresh basil, chopped
. method .
1. Roast red peppers over gas flame, under the broiler, or on the
grill. Roast for about 10 minutes, or until peppers are completely
black. Place peppers in a paper bag to allow to sweat for about 15
minutes. Peel the charred skins from the peppers and remove the
seeds. Cut peppers into short, thin strips. Set aside.
2. Preheat oven to 325º. Brush baguette slices lightly with olive oil
on both sides and place on a baking sheet. Bake until dry and lightly
toasted, about 15 minutes. Rub the crostini with the garlic clove while
they are still warm.
3. Spread a small amount of goat cheese onto each baguette slice. Top
with a few strips of peppers and freshly chopped basil. Serve.
*Makes about 30 crostini*
