currently obsessing over…

One:
The awesomely preppy trays, plates notepads and such by the fabulous Dabney Lee. I will take one of each of these.

lucite tray
notepad

ice bucket

I didn’t realize I was so preppy at heart until browsing some of the goodies on the site. Perhaps my inner nerd should have been an indication. I even got excited about seeing all the different swatches and color options. A plethora of preppy prints!

Now I need to cleverly place a hint where Hunter will see it or leave the webpage open next time he gets on the computer. Christmas will be here before we know it! (wink, wink)

Two:
Currently devouring the latest issue of VIE Magazine, which also happens to be the fashion issue. A more perfect combination could not be created. This winter issue is fabulous!! It is my absolute dream to attend a fashion show during New York’s Mercedes-Benz Fashion Week and I’m wondering how I can pay the lovely ladies and gents at VIE to take me along next time. I would die. For now, I can dream and let my heart skip a beat at these chic, glossy pages.

Three:
This mouth-watering, amazingly delicious, full of goodness tomato mozzarella and avocado salad from ValSoCal. Seriously, what’s not to love? You should know by  now that I am always obsessed with avocados and a caprese salad is anyone’s friend, right? The best part is this looks easy enough for even me to handle.

image: ValSoCal

Val’s Recipe:

       Mozzarella, Tomato and Avocado Salad

       1 container cherry tomatoes, cut in half
       1 carton fresh mozzarella cheese pearls, drained
       1 avocado, peeled and diced
       1/3 cup basil, julienned
       2 tablespoons fresh parsley
       1/4 cup lemon juice
       1/4 cup olive oil
       salt and pepper
       baguette-optional

        1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
        2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
        mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
        3) Just before serving the salad, stir in the chopped avocados. Serve salad with
        slotted spoon and toasty bread.
        4) Goes perfect with a glass of Pinot Grigio ; )


Can’t wait to whip this up again and again!

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