In my never-ending search for a decent parka, nothing has earned my affections as much as United Bamboo's Fishtail Parka. It's a stylish alternative to those god-awful sleeping bag coats I always threaten to buy when the temperatures drop well below freezing. But, at $865, it is sadly (way) out of my price range. I have my fingers crossed that this United Bamboo for Madewell parka (priced at $350) will be a good substitute. It looks promising, right? I don't like the dark grey as much as the olive taupe color, but that price difference is hard to beat.
Tuesday, June 26, 2012
Datter Industries Golden Protective Cuff, Ilana Kohn Jess Shirt, Wren Shirtdress, Bonnie Bracelet Brass Cuff
Money is tight this summer, but if my pockets were a little deeper, I would snap these beauties up in a heartbeat. I love that Ilana Kohn shirt more than words can describe.
Posted by jennifer at 10:39 AM
Wednesday, May 23, 2012
via instagram (grey_garden)
I have been on a sorbet-making bender recently, mostly due to the fact that we committed ourselves to a flat of strawberries over the weekend. They are so simple to make and a great way to use up fruit that might be a bit too ripe to eat plain. I made up these two "recipes" on a whim...they're both just a combination of fruit, booze, sugar/honey, and acid. Neither are especially ground breaking or creative, but they are seriously delicious.
1 quart local* strawberries, hulled and halved or quartered
3/4 c. sugar (adjust to taste)
1-2 tbsp balsamic vinegar (adjust to taste)
1-2 tbsp tequila or vodka, or whatever you have on hand.
Combine strawberries, sugar, and balsamic vinegar. Let macerate at room temperature for 10-15 minutes. Puree in blender until smooth. Pour the liquid through a strainer to get all the seeds out (you could skip this step if you wanted). Add booze and stir. Chill for 30 minutes. Process in ice cream maker** for 30 minutes or until liquid achieves sorbet-like consistency. Freeze for another 30 minutes.
Mango-Lemon-Coconut Cream Sorbet
3 ataulfo mangos, peeled, pitted, and chopped
1 can of coconut cream (coconut milk would probably work just as well. i used the cream because it was the only thing we had in the pantry)
honey (to taste)
zest of 1 lemon
juice of 1/2 lemon
1-2 tbsp tequila or vodka, or whatever you have on hand
Combine mangoes, coconut cream, and honey. Puree in blender until smooth. Add lemon zest, juice, and booze. Stir. Chill for 30 minutes. Process in ice cream maker for 30 minutes or until liquid achieves sorbet-like consistency. Freeze for another 30 minutes.
* I don't mean to sound like a food snob about this, but I don't think supermarket strawberries would yield the same strong strawberry flavor that local ones would.
** Like many people, I try not to buy single-purpose kitchen gadgets, especially those that take up a lot of space, so an ice cream maker is exactly the the type of thing I'd shy away from. But I get so much use out of my ice cream maker that I absolutely do not regret the purchase. I got this model a few years ago because it was relatively less expensive than the other options. It has held up very well.
Posted by jennifer at 10:41 AM
Friday, May 18, 2012
Not many things have caught my eye this season. It also seems that many of my favorite labels have raised their pricepoints, making items that I once considered to be splurges now completely out of reach. However, I'd really love to get a pair of nice sandals. These Rachel Comey Kintas have been on my mind. I love the silver accents, though I wonder if the thin heel strap and wooden platform combo would cause blisters.
Posted by jennifer at 9:34 AM
Thursday, May 17, 2012
The students are taking their final exam tonight and grades are due 72 hours after. I can't wait to be done!
Posted by jennifer at 1:14 PM