A passion for food + fashion

Archive for April, 2013|Monthly archive page

Hotel Bathrooms

In Design on April 22, 2013 at 10:55 am

hotel bathrooms

I love hotel bathrooms. I mean love. So when it came time to redo our own bathroom, I looked to some of my favorite hotels for inspiration. In my book, London hotels are the ones to beat, with those gorgeous polished nickel fixtures and  creamy palettes that age so gracefully. But I’m also partial to New York subway tile—it’s so good if a little masculine. Plus, I’m married to a New Yorker and don’t live in a luxury London hotel, so subway seemed to make sense for our project. So I’ve split the difference and used warm, antique whites and polished nickel with rich, creamy subway tile and a vintage hex floor that’s time appropriate to our 1921 Los Angeles home. Can’t wait to share the finished product, but in the meantime a sneak peak at the elements:


Orzo Salad with Lemon, Mint and Ricotta Salata

In Food, Recipes on April 22, 2013 at 9:21 am

lemon mint orzo


We’ve been up to our eyeballs in a bathroom remodel over here—more on that to come—but we’ve also found a little time to eat dinner, too. I’ve made this wonderfully light and refreshing orzo salad a couple times in the past few weeks. It’s great with grilled fish or roast chicken, and is an old favorite recipe from Dean and Deluca. I can just tell it’s going to be making the scene all summer.

Orzo Salad with Lemon, Mint and Ricotta Salata

From Dean and Deluca

1/4 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest, or more to taste
salt and pepper to taste
1 cup uncooked orzo
1/2 cup very finely diced yellow bell pepper
1/2 cup very finely diced seedless cucumber
1/2 cup crumbled ricotta salata cheese (about 3 ounces)
3 tablespoons minced fresh mint leaves

Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl. Season to taste with salt and pepper.

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.


Spring Break

In Baby Love, Out of Town on April 6, 2013 at 10:07 am

gulf stream beach


We’re back from a week in paradise, namely visiting my in-laws in Gulf Stream, Florida. There was lots of swimming in the ocean, lots of french fries by the beach.



But best of all was watching my sons play together, with their cousins, with their grandfather. There is no vacation quite as perfect as the one that reminds us how lucky we are to have each other.