Thursday, August 30, 2012

{Note Worthy Dresses}

I was browsing the Neiman Marcus website the other day and I stumbled upon a few dresses that I was literally obsessed with. Take a look at these...

 Monique Lhuillier
*Images via

Wednesday, August 29, 2012

{Recipes of the Week: A Dinner Party}

Happy Wednesday all!

I wanted to share with you two recipes that I found that I thought would be perfect for an intimate dinner party. This baked feta dish looks absolutely delectable and end the meal with this gourmet pizza and your sure to impress!

Baked Feta with Tomatoes and Olives

1 cup cherry tomatoes,
halved1/3 cup chopped
pitted Kalmata olives
1 clove garlic
minced1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons finely-chopped fresh flat-leaf parsley
divided1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread*, pita chips, or crostini, for dipping


In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate 
or serving dish.

In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof.
Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.

Both methods: The feta will not melt, just warm and soften. Serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.

This would be delicious paired with this main dish below!

Fresh Ricotta and Red Onion Marmalade Pizza

2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
1 cup fresh ricotta cheese
6 to 8 thin slices prosciutto (speck works as well)
Pizza dough for one pizza

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.

Meanwhile, preheat oven to 500°F. Roll pizza dough out onto the back of a baking sheet, sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the crust, dollop ricotta all over the onion layer and top with slices of prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.

*Images and recipes via

Tuesday, August 28, 2012

{A Jewel Toned Beauty}

This 1915 Kansas City, Missouri apartment is literally to die for. 
The jewel tones are so lovely.

*Images via

Monday, August 27, 2012

{Monday Pinspiration: Silver}

Happy Monday!!

Here is your Monday pinspiration! 

*Images via

Friday, August 24, 2012

{Tea for Two & Two for Tea}

Kate Spade creates such elegant, feminine, and eye catching pieces. When I set my eyes on this adorable tea pot it made me want to put on a lavish affair. What could be better than having a fabulous tea party with florals, macarons, and bursts of color?

Here are a few inspirations for this chic party.

 *Images via and

Thursday, August 23, 2012

{Currently Coveting: Pucci Clutches}

These Pucci wooden clutches are so unique. 
What do you think, yay or nay?

*Images via

Wednesday, August 22, 2012

{Recipe of the Week: Breakfast for Two}

Need to spruce up your breakfast routine? 

Toasted Breakfast Bagel Sandwich

4 slices of prosciutto
1/4 cup vinegar
2 large organic eggs
1 tbsp. butter
1 cup fresh arugula
2 bagels, cut in half and toasted
sea salt and cracked pepper
Extra-virgin olive oil to drizzle

Directions:1. Preheat the oven to 425 degrees.2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.4. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.5. Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.

Leek Blinis with Smoked Salmon
2 tbsp. butter and 1 tbsp. olive oil
1 leek, (cut in half and washed) thinly sliced
2/3  cup sour cream
1 lemon, zested
2/3 cup all-purpose flour, sifted
1 tsp. baking powder
4 eggs (2 separated)
4 slices, smoked salmon
1/4 cup creme fraiche
1 lemon, zested and juiced

Mustard Dressing:
2 tsp. Dijon
2 tsp. sugar
1 tbsp. white wine vinegar
1/4 cup olive oil

1. Melt the butter and oil in a medium saute pan over medium heat. Add the sliced leeks and cook for about 5 minutes, or until softened. Remove the leeks from heat and let cool.

2. Put the leeks into a medium bowl along with the sour cream and lemon zest and stir to combine. Separate the eggs and add the yolks to the leek mixture. Stir in the flour and baking powder.

3. Whisk the egg whites until soft peaks form. Add to the leeks mixture and fold to combine. Set aside.

4. Melt additional butter in a large saute pan over medium heat until it starts to bubble. Add 2 large tablespoons of mixture into the pan and cook for 2 minutes, or until bubbles appear on the surface like with pancakes. Flip and cook until golden, about 1-2 minutes more. Work in batches.

5. Meanwhile, combine the creme fraiche and the lemon zest and juice and set aside. Also, poach remaining eggs. To do so, bring a deep saucepan of water to a boil. Add in some white wine vinegar and break your eggs into small bowls or ramekins. Swirl the water briskly until a vortex forms and then slide in one egg. Cook for 2-3 minutes and remove the egg. Repeat process for the second egg.

6. Also, make the mustard dressing by combining all the ingredients and whisking until completely combined.

7. To serve, place 2 pikelets on a plate and top with 2 slices of smoked salmon and a poached egg. Drizzle the mustard dressing over top and place a dollop of lemon creme fraiche on the side.
Serves 2.
*Images and recipes via

Tuesday, August 21, 2012

{Park Avenue Pad}

This Park Avenue apartment is so adorable. It is vibrant, modern, and full of life.

*Images via