Archive for January, 2010



keller

the spring/summer collection from keller has me itching for warm weather, a rooftop party, and a sweet pair of shades.

Advertisements

orlebar brown

Logo design and packaging by Big Fish for British swimwear company Orlebar Brown. I like the reference to the classic Lifeguard logo. Simple, yet incredibly effective.

500 square feet

I am completely swooning over this little Swedish apartment seen on Desire to Inspire. Would you believe it is less than 500 square feet? We have twice as much space and don’t use it half as well, so I suppose there’s something to be said about living in a smaller space. And I love how the high ceilings and whitewashed floors and walls create the illusion of more space. What do you think, could you live here?

{via desire to inspire}

layering

I still haven’t figured out how to look cute when it’s this cold outside, but these girls from Milan certainly have it down. I particularly love those brown boots.

{photo by Tamu McPherson, all the pretty birds}

friday finds: the vamoose

Due of the holidays, it’s been almost a month since the last friday finds post. Hope you didn’t miss them too much. :) I recently happened upon etsy shop The Vamoose, and have been thinking about her pretty necklaces ever since. I especially love the pom pom necklaces (currently sold out). And can we talk about how beautifully she styles her product photos? Love, love, love:

chasing memory

love this photo series by katie baum.

{found via forty-sixth at grace}

gorgonzola chicken

This recipe is so good, we’ve made it twice this week. We substituted boneless chicken breasts and skipped straining the sauce through a sieve, and it still turned out wonderfully. Just be careful not to touch the skillet handle after it comes out of the oven (learned that the hard way). Simple, easy, delicious!

Gorgonzola Chicken Breasts
by Andrea Albin, Gourmet November 2008

4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

Preheat oven to 425°F with rack in middle.

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

serves 4

{photo by Romulo Yanes}