Happy

Happy Hannukah, Happy Winter Solstice, Happy Christmas, Happy almost New Year!

Also, so happy to be flying to Seattle today for a week.

See you next year!

(*)

Brown paper packages tied up with string

Beautiful wrapping ideas for any occasion.

Soft pretzel? Sure why not.

Sebastiaan Bremer

The paint-splashed photos by Dutch artist Sebastiaan Bremer make me want to strap on my snow shoes and hit the Alps right this second. Aren't they gorgeous?

Gifts for a lovely lady

1. a soft, cuddly spotted angora sweater (*)


2. a little bling first thing in the morning (*)


3. a warm woolen watermelon beanie (*)

4. The Eye Has to Travel - a tome dedicated to the life and work of Diana Vreeland (*)

5. the perfect, non-techy, touch screen gloves (*)


6. clean, sexy, confident kiehls musk (*)

If I had a pup...

I'd walk her all around town in blinkthings:





(cute packaging, too)

Ode to the lima bean

Lima beans don't get enough credit, so I thought I'd show this moon-shaped legume some love. They were a favorite of mine as a wee one, as my parents tell it. I love the image of chubby baby me, propped up in a high chair, clenching lima beans in each fist.

Over Thanksgiving weekend we went on a mini getaway to the Berkshires for some fresh air, lots of art, hiking, and relaxation. It was pretty dreamy. We also ate scrumptious food, the most memorable dish being a Peruvian Lima Bean Ragout with Swiss Chard, Fennel, Tomato and Pecorino at Mezze in Williamstown, MA. It was so, sooo good. And what a smart way to prepare lima beans - they were treated kind of like a pasta in a rich tomato-y sauce.

So in honor of the lovely lima, tonight for din I tried my best to recreate the Mezze dish. Here's how:

Beans
Soak 1.5 cups dried large lima beans, then bring to a boil and reduce to medium heat for about 25 minutes.

Sauce
1 medium zucchini, diced
1 clove garlic, minced
2 small - medium carrots, diced
6 baby bella mushrooms, diced
1 small shallot, minced
2 roma tomatoes, diced
a few large leaves of kale, chopped
tomato sauce (homemade or store bought)

Saute carrot, zucchini, garlic and shallot in a teaspoon of olive oil at low heat for 5 mins.

Add 1 cup tomato sauce to pan and simmer for a couple minutes.

Add tomatoes, mushrooms and kale (I like to just barely cook these ingredients, but you can add them earlier along with the other veggies too).

When limas are cooked almost all the way through, remove from water and add to the sauce pan to simmer together with sauce for another 10-15 minutes.

Sprinkle with fresh herbs, parmesan, and buon appetito!

(*)

Decembrrrrr

Ohhh hello, Winter. December may just be one of my favorite months.

There's an electricity in the air, along with a frosty nip.
Parties galore, and cozy time with loved ones to look forward to.
Traditions, and twinkling lights, and pine needles littering the streets.
Hibernation is just around the bend.
New York is a pretty wonderful place to be this time of year.

(*)