Fresh and Springy . . . Florals, Interior, Fashion, Food . . .

Hi

I love forsythia.  I remember growing up in Connecticut and having our entire driveway flanked with these sunny, fresh blossoms.  It was always a sure sign Spring was on the way.  I used these blossoms just a few days ago in my Philly install and was reminded just how much I love Springy Yellows and Delicate Greens.

Perfect for centerpieces - tall and vibrant, but delicate.

Caldwell Snyder Gallery - San Francisco

What else do I love ? - Yellow doors.

Yellow is the accent color at my house . . .

photos by mekenzie loli

I am a vintage lover.  Always shopping at 1st Dibs for something unique.

Rugs available from ABC Home (here)

Vintage 1970's Leon Rosen Swivel Chair (pair) $4,800 (here)

Manola Blahnik Yellow Strappy Sandal Size 37 $200 (here) 

Mary Didoardo Oil on Panel 2014 $700 (here)

What else do I love? - lemons. 

A bowl full in a room, when my fabulous cleaning family finishes on Fridays and it's all lemony, mixed in my water, and in these two recipes, two of my favorites.

ARUGULA SALAD WITH LEMON VINAIGRETTE

INGREDIENTS

• 1/4 c white or red wine vinegar
• 1/4 c olive oil
• 2 Tbsp lemon juice
•  fresh cracked pepper

DIRECTIONS

1. Combine vinegar, olive oil & lemon juice.
2. Shake well!
3. Top with fresh cracked pepper

Lemon CheesecaKe Mousse

INGREDIENTS

Crust:

3/4 cup crushed graham crackers (6 full sheets)

2 Tbsp granulated sugar

3 Tbsp salted butter, melted

Mousse:

2 1/2 Tbsp fresh lemon juice

1 1/2 Tbsp water

1 1/2 tsp unflavored gelatin powder

1 1/2 cups heavy cream

1 cup powdered sugar, divided

Yellow food coloring

12 oz cream cheese, softened

1 jar lemon curd

Sweetened whipped cram, lemon wedges

Blueberries and mint for garnish

DIRECTIONS

1. In a mixing bowl whisk together graham cracker crumbs and sugar.  Pour in butter and stir until evenly moistened.  Divide mixture among 8-10 dessert cups and lightly press into an even layer, set aside
2. Pour lemon juice and water into a small bowl.  Sprinkle gelatin evenly over top, let rest 5 minutes.  Meanwhile, whip heavy cram in a medium mixing bowl until soft peaks form.  add in 1/3 cups of powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).  In a separate large mixing bowl whip cream cheese until smooth and fluffy.  Mix lemon curd and remaining 2/3 cups powdered sugar into cram cheese mixture.
3.   Heat rested gelatin mixture in the microwave on high power for 30 seconds.  Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 mins (no longer or it may stat to set then you could end up with lumps in the mousse).  While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.  Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold in until combined.  Spoon or pipe mixture into dessert cups over graham cracker layer.  Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. 
4.  Garnish as desired and serve cold.  

What else do I love?  Spring green.

I was thrilled to see a room I recently finished on the this month's cover of QC Magazine (here).  I love this space for two reasons, it's casual and deliberate in it's color palate.  I chose white and grey but popped it with a fresh, tall palm an this gorgeous piece from Shain Gallery by artist Saliha Staib  This space screams fresh to me an you almost feel like you are on vacation when the light is streaming in.  

Green does that.  It's natural, it goes with anything. 

With a few doses of fresh green mixed with whites it always feels like Spring.

I have always loved green and I love vintage . . . on this early, Sunny Sunday morning I am playing on the laptop looking for various things and got side tracked over to 1st Dibs, look at these fun pieces!

Vintage Versace Puffer Coat $8,500 (here)

Dior Green Plaid Shoes $220  (here)

Chanel Vintage Studded Earrings $754.00 (here)

Chandelier $1,950.00 (here)

I can eat avocado's every day, always looking for a way to mix in.  Here's one of my favorites

Green Goddess Spring Socca

INGREDIENTS

1 cup chickpea flour
1/4 tsp fine salt
4 tsp olive oil
1 cup water
1 heaping cup baby greens like arugula, mizuna or microgreens
2 ounces hass avocado, thinly slices
1 batch green goddess dressing

DIRECTIONS

1. Whisk together the chickpea flour, salt, 2 teaspoons olive oil, and water, until no clumps remain.  Allow the socca batter to rest and thicken for at least 30 minutes, and up to 2 hours.  In the meantime, preheat your oven to 450F and place a 10 or 12-inch skillet into the oven.
2. Add one teaspoon oil to the skillet and swirl or brush it around to coat.  Pour the socca batter into the hot skillet (it'll sizzle so be careful).  Transfer the sillet to the oven and bake for 10-15 minutes, or until the socca has set and the top is golden.  For a crispy top, you can bake for 10 minutes, raise the oven heat to a broil, and put the socca in the broiler for the last 2 minutes of cooking.
3. While the socca bakes, top with the greens and avocado slices, then drizzle with the green goddess dressing, serve.

Happy Sunday !