Monday, April 26, 2010

White Rock Home tour + gourmet tacos= romance





The longer I keep up with this blog, the more I realize how much time I spend apologizing for my grotesque photos. Once we get a new digital SLR (we sold ours a few months ago) my photographs will be so beautiful that it may even compel a few more people to even read this thing. Now that would be something. 

This past weekend was certainly a full one, as most every one is for me. I can't say no. And I'm lucky to live in a city (while many would disagree) that has so many amazing and inspiring things to do every weekend (and most week nights even).

On an ultra brief side note, I wanted to mention a new-to-me sushi place the hubby and I went on a date to that I just adored. It's called Sushiyama and it's at Forest & Greenville in north Dallas (I already hear the ews and mumbles), but it was so delicious and fresh. Most importantly it is unpretentious and comfortable and all about the food. No disco balls, blaring clubby music, or any of those things that my old sushi joints have evolved into. Anyone in Dallas can concur, oui?

Okay, I digress. Back to the houses and the tacos. You couldn't have painted a more lovely weekend to be outside enjoying fine furnishings and landscaping of these mid-century modern homes in east Dallas. Many of the home tours I've been at in Dallas are just plain depressing because they are just way too amazing. But some of these homes had a wonderful way of combining authentic mid-century pieces with things from Ikea (which we all know the Santos' love, and who doesn't really?). After all I was a wee intern when I moved to Dallas. 

So after the first house, and well into my double shot cinnamon latte, I had some serious jitters and anxiety and needed sustenance. My friend and I made a detour to The Green Spot and grabbed their last few breakfast tacos (the line was wrapped around the building for the lunch tacos and we just weren't having that). We sat in my car, tacos in the laps and salsa bar on the dash, and inhaled them and headed back to the next few houses. It was a lot of fun and definitely got me jazzed to start brainstorming our bedroom at home. Okay, enough words. Bye bye.
Sexiness.

Sunday, April 18, 2010

Franco Rubartelli& Veryschka



Italian-born fashion photographer Franco Rubartelli rose to prominence with his 1965 editorial for Linea Italiana featuring Veruschka, with whom he first began working with in Italy in 1963. The pair eventually would life together in a penthouse in Rome and worked on many other features for Condé Nast magazines over the course of their relationship which lasted until the late 60s.

How to be chic 101: Max Mara






Now I'm no authority on the matter of chicness, but I know it when I see it. And living in Dallas, it's all over the place. And from what I can tell it seems to get better with age. Max Mara is the perfect example of a brand that you can buy a piece now and wear it in 20 years. It's sexy, elegant and classic. I also like that you can find both casual and more dressed-up pieces that all work together cohesively.

Tuesday, April 13, 2010

You don't have to be married to make crepes


For some reason I used to think that you had to have a crepe maker to make crepes. And in order to have a crepe maker you had to have a wedding and register for the fancy thing. But no! They are the easiest things to make in the world! Toast may be the only thing easier to make than crepes. 

Well, I had an enormous tub of strawberries to use and was tired of my usual makeshift parfait for breakfast every morning. So I thought strawberry crepes would be the perfect thing. So here's how I did them:

For the crepes:
•  1 1/3 c. whole milk (I used half and half because that's what I had in the fridge)
•  1 c. flour
•  3 tbs. butter, melted
•  1 tbs. sugar
•  1/4 tsp. salt

Spray some non-stick in a pan (I never have this stuff, so I use clarified butter), pour some batter in the pan, cook, cook, flip, cook and transfer to the plate.

For the strawberry conconction:
•  a slew of strawberries, washed and sliced
•  sprinkling of sugar
•  confectioner sugar
•  cinnamon
• clarified butter (optional)

Now I completely made this up and it is so simple and delicious. I always start the bottom of the pan with a little bit of clarified butter. Something grandma always did, and mom always did, so I do as they do. You probably don't need it, it's just more out of habit and I didn't want to strawberries to get stuck (not that they would, because they're wet already).

Add the sliced strawberries to the pan and sprinkle with sugar (I use organic cane sugar). I would estimate a teaspoon perhaps? Then sprinkle with cinnamon. Toss around until they're warm and you get a lovely syrup starting to develop.

Pour the mixture into the crepe, fold, and top with remaining strawberries. I sprinkled that with a tad of powdered sugar.

And voilá! Crepes de Nicole.


Monday, April 12, 2010

Style//Swoon Neiman Marcus event






Images courtesy Style Swoon

I had the pleasure of attending the Style/Swoon event at Neimans last week featuring Sam's "NYC apartment" design. Everything was so lovely and stylish and beautiful. And on top of it the people watching was sublime!