I don’t need to tell you that a good boyfriend can be hard to find. So when I stumbled on the ideal version, I had to share. The slim boyfriend jean at Uniqlo checks all the boxes for me on what makes a great boyfriend jean.
They’re flattering– not too tight, not too baggy and hold their shape well. The rise is a bit below the belly button. Both shades of “blue” are versatile with just a bit of distressing. They hit me right at my ankles– perfect with boots, booties, heels and sneakers. And you can’t beat the price at under $40. Continue reading
I was in New York this past week, staying in the East Village with one of my dearest friends and visiting my other favorite New Yorkers. Now that I live in Oregon, I don’t make it to New York all that often. But I keep a running list of new ideas and old favorites for when I do. And my favorite way to explore NY is on foot, so I don’t miss a thing.
Besides the photos and memories, it’s always nice to bring a little piece of New York back with me.
All things cozy yet refined feel very right now. Here are a few items that strike the perfect balance:
- I can’t wait to get my hands on Flavor Flours— an exploration of non-wheat flours by baking genius Alice Medrich. This has “new favorite baking cookbook” potential written all of over it.
- I want to wear these wide-ish leg, cropped, pleated and pinstriped wool pants everywhere and with everything this fall.
- I cannot tell you how good this Smoked Tea Vanilla botanical syrup is. I’ve been putting it on vanilla ice cream, in my earl grey tea and chai lattes, whipped with heavy cream for desserts, in hard cider, ginger beer and whiskey. This would also be a win on a sweet potato or baked into desserts like pumpkin bread. It has a few simple ingredients that mingle together to give you a smoky-sweet and complex, yet subtle flavor. Handcrafted by two amazing women in Portland, but also available in Seattle, Denver, New York, and online. They have two other delicious flavors, plus a gift set of all three if you can’t decide (great present!).
- The folks at Kate Spade Saturday have nailed it with this gorgeous Colorblock A Satchel. I love the black/rosewood color combination. It’s rich and sophisticated, neutral enough to go with everything, but not at all boring. And it’s the perfect medium size.
- These homey stoneware plates are both pretty and rustic. Their simple design is elevated by thoughtful details– the eye-catching design around the side, and the 1″ lip that helps make sure you’re dinner stays put while you’re cozying up on the couch. They’re made in Portland by Kati Von Lehman and available only on Provisions.
Straight outta Portland, where we know a little something about rain, I give you this year’s roundup of stylish shoes that won’t leave you all wet. Clockwise from the top left.
Even more picks below… Continue reading
This past winter, I was on a bit of a weekend muffin-making kick. This fall, I’m really feeling breakfast/snack breads. Up first… zucchini bread scented with fall spices. I wanted to make a simple and wholesome version that was gluten-free, moist, and of course, delicious. This fits the bill. And ohh… the smell.
Let me introduce you to a secret ingredient that makes this bread wonderfully fragrant and adds subtle background spice– Penzey’s Baking Spice. This is that special something, that makes people ask “What is in here?” as they gobble it up. It has notes of anise, allspice, mace and cardamom, along with two kinds of cinnamon. Of course, you can use all cinnamon and the bread will be delicious. But if you can get your hands on this, it is so worth it.
Photo courtesy of Food & Wine
At my house, we love chimichurri and make it often to dress up grilled skirt or flatiron steak. In fact, I sometimes joke that my herb garden is a “chimichurri garden,” because I grow all the herbs needed to make a good, standard chimichurri at a moment’s notice.
I recently came across a recipe for roasted tomato chimichurri with skirt steak and potatoes and bookmarked it immediately. I made it last night with just a couple of adaptations. I used red wine vinegar instead of rice vinegar, added in a few sprigs of fresh oregano from the herb garden, and used aleppo pepper, because I love it and was out of plain crushed red pepper. It also took closer to 30 minutes for my tomatoes to get a bit browned.
This sauce is beyond good– really balanced deep flavors. You get the herby freshness from the parsley, spice from the crushed red pepper, tang from the vinegar, and of course the caramelized sweetness and umami-richness of the roasted tomatoes. It was perfect paired with the steak and potatoes.
But as I was tasting a few spoonfuls for seasoning, I realized this chimichurri would be delicious on all kinds of things– drizzled over eggs, slathered on toast, and as a pasta sauce, just to name a few.