Wednesday
Sep182013

Babies be Babies: Celebrity Babe Edition

 

Some baby inspiration.....while I am in the trenches. These seriously chic mamas and their babes make it look down right easy. I don't think there is enough concealer in the world to cover my bags...and I use heavy artillery, Cle de Peau, worth every penny.

What do you think of all the 'bunnies' and mummies, as Julia Restoin Roitfeld calls them (images via Romy and the Bunnies)? 

Some much needed inspiration when I realize it is 12:00 and I haven't gotten out of my pajamas!!

 

From the top, Brigitte Bardot and Nicolas, 1960.

Elizabeth Taylor and Liza, 1957.

Marlene Dietrich and Maria Riva, 1930.

Francoise Hardy, Jacques Dutronc and Thomas, 1973.

And last but certainly not least, Jane Birkin and Kate.

 

For more stylish mamas (getting their glow on) and their tots, be sure to follow along on Pinterest, Maternity Chic and Babies be Babies.

Monday
Sep162013

Veronica Beard S/S 2014

Images: Vogue France

 

Canary yellow me. The duo at Veronica Beard are clearly banking that this is the shade to be in, for spring.

I can't say that I own any yellow but they make a convincing case to acquire some, case and point, this clear trench piped in the sunny shade.

The collection is an ode to the NYC of the 80's. Spray paint. Subway graffiti. A little bit gritty.

A total juxtaposition with the bright, cheerful print and pattern of the line. 

Any excuse to wear a leopard suit, really. I'll definitely be on the look out for that number....

Friday
Sep132013

CSA Cooking: Cherry Pie with Streusel Topping Recipe

 

The CSA overfloweth. With cherries. Like, so many cherries I didn't know what do with myself.

I roasted them. I ate them with yogurt. I ate them as dessert with marscarpone and honey.

Finally, I caved and bought a cherry pitter. If you have a serious amount of cherries on your hands, might I humbly suggest you do the same. Kitchen gadget game changer.

Armed with new cherry pitter, I went forward, into uncharted territory. Making my own cherry pie (hard to believe I have never done this before, right?). I used this recipe from Smitten Kitchen as my guiding force, with a few changes. I have since used this recipe for just about every kind of pie imaginable. The streusel topping is the best I have found. Hands down.

Key to the equation is her time saving tip to avoid blind baking the bottom shell- simply chill the dough in the dish for 30 minutes before putting the filling in and baking. Worked like a charm. I may never blind bake again. 

Go forth and bake cherry pie my friends! Before summer's bounty is behind us. And take my advice on this recipe....Best. Pie. Ever.

 

Cherry Pie with Best Ever Streusel Topping


Streusel Topping:

1 cup whole oats (1/2 reserved)

1/2 cup all-purpose flour

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

3/4 cup unsalted whole pecans

1 stick unsalted butter, melted and cooled

 

Filling:

3/4 cup sugar

3 tablespoons cornstarch

1 teaspoon grated lemon zest

1/4 teaspoon kosher salt

2 1/4 pounds fresh cherries, pitted

 

Crust:

My stock secret when crunched for time- Betty Crocker box crust. Just add water. Seriously good stuff.

Prepare crust: Roll out the chilled pie dough into a 12 inch round. Roll onto pin, and over dish. Crimp edges and press in. Refrigerate until firm, about 30 minutes (in lieu of blind baking). This keeps crust from getting too soggy.

Prepare the crumble: Grind all ingredients in a food processor. Sometimes, I reserve 1/2 the oats and add them in after grinding for some texture. Stir in cooled butter. 

Make filling: In bowl, mix cherries with the sugar, and rest of filling ingredients.

Assemble: Pour the cherries/filling into your unbaked shell. Sprinkle streusel over the cherries. Rim crust edge with tinfoil, leaving middle exposed. Bake for about 1 hour, or until the juices are bubbling and thick. Remove foil 10 minutes before done to allow it to brown. Remove to a rack to cool to room temperature before serving.

I like serving with whipped cream and vanilla ice cream!