food love...

despite being mid week it still feels like the weekend.  i am still  in weekend mode. i am in  slow motion. we have moved into day light savings time = it's dark soo early.  i plan to make this fall/ winter filled with my favorite restaurants, cozy pubs etc.   there is nothing better than enjoying early evenings, fireplaces, soups and lots of blankets.  this past weekend revolved around food -  oh what a surprise?   and guess what?   i have ZERO qualms about that.  i love nothing better than passing hor d'oeuvres over long dinners , good wine, and laughing a lot.  always linger in the moment as long as possible. 

and if you get the chance visit hugos in portland maine.   amazing.  

love sent, xo

salted chocolate caramel tarts

seriously good.  find the recipe ..    here

i cooked my crust a little too long so check them before 12 minutes.

love sent, xo

west elm market

what i am loving...

 i visited the west elm store on sunday and found so many things.
 i am putting these on my wish list.

1. cozy blankets to wrap yourself up in. so comfy and soft. so many beautiful colors.
2. a cool bag to use for a number of things. 
3. awesome lighting.  swoon.
4. shower curtain  -   i bought this in gray and can't wait to hang it.
5. fantastic paper table runner.  love it.  perfect for a casual dinner.
6. cool ball jar martini shaker.  great gift idea for the right person.

love all of it.

don't forget to vote.

grateful on day 5

as i untangled myself from the sheets this morning i thought wow, monday again.  i could smell the coffee wafting up the stairs into the bedroom.  it is one of my favorite scents.  this morning was a little brighter than it had been last week,  partly because mic had spent the weekend home with us.  but also because day light savings had kicked in over the weekend.  with my head filled with thoughts of the upcoming week i headed to work.  traffic was heavy and it doesn't take long for all the to do lists to start multiplying in my head.  i arrived at work and shuffled through some paperwork. i made a few phone calls.  i was checking through emails and i stopped to read one regarding some disaster relief efforts being made from my office to hurricane sandy victims.  i am reminded what terrible struggles some people are having today, my heart aches for their hardships and devastating loss. it's hard to imagine what they must be going through right now.   life is so  fragile and security is an illusion.  we can never really protect ourselves from the unexpected disaster.  today i promise to look around and be grateful for the moment.  i will reach out to lighten someones burden.  each and every part of the world is within someones reach.  each little kindness counts.  the only way to move forward beyond helplessness is to try a different approach.  do something kind for someone that wasn't expecting it.   tonight when i crawl back into bed i will feel good knowing that i made someones day a little brighter.  then i will entwine myself with t for safekeeping and be thankful for all i have.

a slice of my life...

 pumpkin creme brulee  (via sunday suppers)


spiced pumpkin crème brûlée

serves 4


1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. whisk in the pumpkin purée.
divide the mixture among four 8-oz. ramekins and place in a large baking pan. add boiling water to fill the pan halfway up the sides of the ramekins. cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).
transfer the ramekins to a wire rack and let cool to room temperature. refrigerate for at least 4 hours or up to 3 days.
just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. serve immediately

i'm grateful...