JLOB

We have walked by Jack's Luxury Oyster Bar a million times - it's right around the corner on 2nd Ave at 6th Street - but for whatever reason have never gone in. We finally took the plunge last Wednesday, and it was worth the wait! Very similar in a way to Graffiti in that it was a tiny place with small plates, and yet so different. A seafood-oriented menu (oysters, obviously) with meat, veggies and fabulous desserts as well. We sat at the bar to start and liked it so much we stayed there the whole night to watch everything being made - the sous chef Betsy (who was so nice, and damn good as well) said that they change the menu every few weeks. We would definitely recommend it - we'll be back soon!

PS - did I mention that Jack was from Michigan? He and his wife have 2 other restaurants as well, all within a block of one another - Jewel Bako and Degustation. Has anyone been to any of them?

Caramelized Brussel Sprouts

For a kid who wouldn't eat anything but macaroni and cheese, I have become quite adventurous in my old age. One of my favorite veggies these days is Brussel Sprouts, I admit partly because they are usually served caramelized - and with my sweet tooth that's the perfect combination! Dirk made this recipe for me tonight, but even for me they were quite sweet. If anyone has a recipe they love, please pass it on!

Ingredients

• 1 ½ pounds fresh Brussels sprouts
• ¼ C sugar
• 2 T Earth Balance
• ¼ C red wine vinegar
• ½  C water
• ¼ tspn salt

1. Wash and trim ends of Brussels sprouts.  Cut the sprouts in half and remove the center v-shaped core.
2. In a skillet, heat sugar over medium-high heat, until it begins to melt, shaking pan occasionally to heat sugar evenly.  Once sugar begins to melt, reduce heat and cook until sugar begins to turn brown.  Add Earth Balance, stir until melted.  Add the vinegar.  Cook and stir for 1 minute.
3. Add the water and salt.  Bring to boiling and add the sprouts. Return to boiling and reduce heat and simmer, covered for 6 minutes.  Uncover and cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.

Oh, How They Grow So Fast

This is cute packaging, for that family that wants to track growth but not mark up their walls. Are there any 2 1/2-year-olds out there that might be interested in one of their very own? (Available from Miss Natalie's Etsy Site)

Duffy

We went to see Duffy at the Hiro Ballroom Monday night, and she was amazing! She had the Number One single in the UK (I think she just got bumped), "Mercy". We will definitely be looking for her to come back to NYC soon - check out her official site here.

This Makes Me Smile, Part 1

Not only is this kid adorable, but I love this picture because it just goes to show it doesn't matter how posh your parents are, a 3-year-old will always do what they want (for the answer to this child's famous parents, scroll down). PS - just to be clear, I did not take this picture myself in London, but it goes with the English theme I've got going.....

This Makes Me Smile, Part 2

Off to Iain and Connie's

We had the pleasure of spending a night in the country at Iain and Connie's while we were in London. We always like going to their converted-schoolhouse home and hanging out with them and the girls.

Why I Love Dirk.....

....because he knows the way to my heart is through my stomach, and the fastest way there is on the Cadbury Creme Egg express (this is also another example of great English design).

I Love English Design

I love everything about England, especially the design of everything there. That goes for the groceries as well - now that I visit with a native Londoner, we always make sure to get some favorite foods while there. This is by far not the healthiest assortment, but it is all good and just looks so English to me! Even the Cheerios are more attractive.

The Pearly Society

Better than any traditional celebrity sighting was seeing, live and in person, a Pearly King and Prince on Oxford Street my first night in London. I had only heard about them, and even Dirk said he had never seen them in person before. The designs on the suits are all pearl buttons, and are even more beautiful and elaborate than they look in these pictures. Check out the official Pearly Society website or Wikipedia  for more information on their history and charitable works.

London - Stella!! Part 2

While Stella was doing her thing, this guy was playing for the crowd......

London - Stella!! Part 1

Sorry I have not posted about London before now - but it was a great trip, kicked off by a celebrity siting on the very first day! We were just browsing at Selfridge's, and asked about a line of people milling around only to find out that Stella McCartney (designer and Beatle-offspring) was due to show up any second. So we stuck around, and sure enough she wandered right by us (I apologize for my camera going in and out of focus, but you get the idea). What a fabulously English way to kick off the trip!

Pear Walnut Muffins

I have been trying to cook more, and had success with these Pear Walnut Muffins (in anticipation of the brunches I hope to host this Spring). The recipe I used was out of the "Bride and Groom Cookbook" from Williams-Sonoma, but the one below (from About.com) is almost exactly the same:

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 2 1/4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 medium pear, peeled and chopped finely
• 1 egg
• 1/2 cup yogurt, plain
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• .
• Topping Mixture:
• 3 to 4 tablespoons finely chopped walnuts or pecans
• 3 to 4 tablespoons packed brown sugar

PREPARATION:

Preheat oven to 350 degrees.

Sift first six ingredients together into a large bowl, rubbing the sugar through the sifter. Stir in chopped pear.

Whisk together egg, yogurt, vanilla and oil. Stir into dry ingredients until just combined.Do not over mix. Fill greased muffin cups about 2/3 full.

Mix topping ingredients together. Sprinkle topping mixture over each muffin. Bake for 20 to 25 minutes, until lightly browned.
Makes 8 to 9.

Roc

We have started a tradition of having Friday night dinners with Melanie, Amy, Stephanie and the husbands at Roc in Tribeca - really good Italian food, good service, good overall experience. The exciting part of the first dinner was that we sat next to Michael Imperioli (Christopher from The Sopranos - see below)
Naturally, none of us acted like we cared, when we could hardly wait for him to leave so that we could talk about our sighting. Just went back for our second dinner - and there he was again! Same table, same night of the week - coincidence? Or maybe he just knew we would be there....

My New Obsession

I don't usually shop in Chanel, but I was particularly struck by their Spring line of Jewelry featuring these brooch clusters. I had the pleasure of trying this bangle on in the store yesterday, and it is beyond gorgeous (and beyond my budget, naturally) - talk about a statement piece! If anyone has an in at Chanel (as in, a discount), let me know!

Hey Peeps - I'm Back!

Sorry it's been so long.......Happy Easter!!