Thursday, January 26, 2012
Wednesday, January 25, 2012
Going granola.
Get thee to Peels. Get thee this granola. Repeat.
Labels:
Breakfast,
Brunch,
East Village,
Manhattan,
Restaurants
Monday, January 23, 2012
A high point, indeed.
The space on Great Jones Street, formerly home to a Cajun joint, has been overhauled with atmospheric lighting (hence the not-so-great photos), a marble bar and Thonet chairs, but the name remains the same: Acme. And that bar isn't just for show - the cocktails we ordered (a Manhattan - of course - for me, and a green pepper and tequila concoction for Anica) were delicious. And then came the food.
We didn't have time for coffee - we were running to see this - but that just means I need to go back really soon, right?
Acme
9 Great Jones Street
Between Lafayette and Broadway
212.203.2121
Saturday, January 21, 2012
Warm beverages I've known and loved (recently).
Labels:
Chocolate,
Coffee,
New York,
Restaurants,
Winter
Sunday, January 15, 2012
Queenie's Treasury
Aaaaaand...we're back! After a bit of a hiatus for the holidays (when real-life shopping and partying took over for the imaginary sort), I'm ready to reboot the Treasury for 2012. And it's going to be a luxe, lavish, happy, colorful kind of year, kids.
First up, this golden flatware from West Elm. I love how the rich, shiny color is set off by the supremely clean lines of the design. I'm thinking that - when it's back in stock, as West Elm has promised it will be - I'll buy a set to mix in with my vintage sterling. I think the combination will be divine.
Next, a perfect cold-weather food project, for those of you who enjoy that sort of thing. My friend Lucy Vanel lives a pretty amazing life in Lyon, and you can read all about it on her exceptionally beautiful blog, Lucy's Kitchen Notebook. (You can also engage her for what promises to be an incredible food tour of the city.) Today she posted her latest project, duck wing confit. Duck wings are traditionally neglected for their meatier breast and leg counterparts, so Lucy was able to snag a whole bunch of them at three euros a pound. Add in a bit of time, a whole bunch of rendered duck fat and some herbs, and you have a winter's worth of tender goodness.
I always find Rita Konig's particular brand of casual polish enchanting. This shot of her living room inspired me to finally pull together a few stray corners of my own tiny apartment. The result has been an ongoing sense of harmony, comfort and oh-so-grown-up-ness. I could get used to this.
First up, this golden flatware from West Elm. I love how the rich, shiny color is set off by the supremely clean lines of the design. I'm thinking that - when it's back in stock, as West Elm has promised it will be - I'll buy a set to mix in with my vintage sterling. I think the combination will be divine.
Next, a perfect cold-weather food project, for those of you who enjoy that sort of thing. My friend Lucy Vanel lives a pretty amazing life in Lyon, and you can read all about it on her exceptionally beautiful blog, Lucy's Kitchen Notebook. (You can also engage her for what promises to be an incredible food tour of the city.) Today she posted her latest project, duck wing confit. Duck wings are traditionally neglected for their meatier breast and leg counterparts, so Lucy was able to snag a whole bunch of them at three euros a pound. Add in a bit of time, a whole bunch of rendered duck fat and some herbs, and you have a winter's worth of tender goodness.
I always find Rita Konig's particular brand of casual polish enchanting. This shot of her living room inspired me to finally pull together a few stray corners of my own tiny apartment. The result has been an ongoing sense of harmony, comfort and oh-so-grown-up-ness. I could get used to this.
Labels:
Blogs,
Design,
France,
Queenie's Treasury,
Shopping
Wednesday, January 11, 2012
A little kick.
Aside from sautéeing them with a serious amount of garlic, my favorite way to prepare shrimp is to roast them. They get all plump and juicy, and as long as you pay attention and don't overdo things, they come out perfectly ready to eat.You can just toss them with some oil, salt and pepper and be done with it, but I love adding a bit of mustard and lemon juice to the mix.
Now, to make it worth your while, you have to use a good Dijon, and I don't mean Grey Poupon. Maille is my favorite, and it's available in pretty much every grocery store these days. It's only marginally more expensive than the pardon-me-do-you-have-it variety (in some stores, no more expensive at all), and it packs way more mustard flavor. (It's also better as an emulsifier in sauces and dressings, which is mustard's other big role in classic cooking.)
The mustard adds kick and the lemon adds freshness, and together you have one pretty perfect package. The best part? These babies will be ready in under 15 minutes total, so you can throw them on top of your favorite salad and get to eating in no time flat. (I particularly enjoy them alongside my tomato, avocado and onion salad, or atop my lentils with bacon.)
Mustard Roasted Shrimp
1/2 pound large or jumbo shrimp, cleaned and de-veined
1 tsp. canola or grapeseed oil, divided
1 tsp. good Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tsp. lemon juice
Pre-heat the oven to 400 degrees. In a medium bowl, toss together the shrimp, 1/2 tsp. of the oil, the mustard, the salt and the pepper, until the shrimp are well and evenly coated. Using a pastry brush, brush the rest of the oil all over the bottom of a small roasting pan or oven-proof skillet.
Arrange the shrimp in the prepared pan, laying them in a single layer. Once the oven has come to temperature, place the shrimp in the oven and roast for 10-12 minutes, until the shrimp have turned completely opaque and are just firm to the touch.
Remove the shrimp from the oven and toss with the lemon juice. Taste for seasoning and serve immediately.
Serves two as part of a meal.
Subscribe to:
Posts (Atom)

