Tuesday, January 31, 2012
Although this winter has been particularly mild, I've still been feeling a bit stuck in the winter doldrums. So when I stumbled upon Jouer Cosmetic's lovely lip sheers named after island paradises like St.Tropez and Positano, I was like, Calgon take me away.
My package from Jouer arrived this week, and I'm pleased to say it rocks. Their packaging is pretty and feminine and all orders come with your choice of two samples. Best of all, the lip sheer I order (Capri) made my lips feel like they were on vacation. All that and SPF 15...damn Gina!
To send your lips on a getaway, check out Jouer.
Monday, January 30, 2012
My weekend centered squarely around food. Things started with a lovely dinner at Red Cat for Restaurant Week on Friday night.
Saturday afternoon, we kicked off a marathon erranding session with craft beers and steamed pork buns at Ma Peche.
Then, after surviving the 7th circle of hell (aka Bloomingdales's on a Saturday afternoon during the 1 day only home sale...), we made our way to Grand Central Oyster Bar for some mollusks and a much needed martini.
Saturday night, we wandered to Gramercy Tavern, a neighborhood favorite for a low key meal in the tavern room. I started with some more oysters (don't judge) and promptly put away my camera to enjoy the rest of the meal.
Hope your weekend was just as delicious!
Monday, January 23, 2012
Hard to believe, but in a little over a week, I'll be back here. Crazy to think it's already been a year since I was there!! Bring on the chocolate, cheese and snow!
p.s. if you're interested, read about my trip to Megeve, France and my first ever trip to Switzerland.
Even chef's take crappy food pictures with their phones! These photos are from Mario Batali's phone. And, how yummy does that fried chicken look?? To see Eric Ripert and Tom Colicchio's photos, check out vanity fair.
p.s. these pics have me sooo ready for summer!!
Thursday, January 19, 2012
Wednesday, January 18, 2012
Tuesday, January 17, 2012
Tuesday, January 10, 2012
I like Ruth Reichl. I like food. In a cosmic twist of fate (not really), Ruth Reichl has started a new weekly series on Gilt Taste called "How to Make a Better..." offering tips and tricks to take things to another level in the kitchen.
And, not like I (or my hips...) need this information, but Reichl's first post offers 6 tips on how to make a better grilled cheese. I especially like her tip on using grated cheese, as opposed to sliced.
So, just like that my new year's resolutions are completely derailed! Thanks, Ruth!