My Other Favorite Ring

Of course, my favorite ring is my engagement ring (followed closely by my wedding ring), but this Lola Rose faceted malachite ring is a close third! I first spotted it at my favorite London store, Liberty, but in usual fashion had to sleep on it until I got all the way back to New York. Thank goodness my lovely English husband was kind enough to go back to get it for me! 

For Like Ever

There is no shortage of love in the blogosphere for this print, but even though it's hanging in our living room I still love it! We bought it at village, and they have since expanded the design into notecards and a tote bag (which Alyson bought over the phone and reported back a lovely buying experience).

Leather Wrap Bracelet

I do have a thing for bracelets lately..............I stalked this Chan Luu bracelet for months before committing to it - and now I don't know why I waited because it is a great go-to (sometimes I wear it as one long strand necklace as well - I love a versatile piece!). What did it for me was when I walked into Henri Bendel and saw a wall of them in all different colors - there is nothing like the impact of a group of things to convince me that I need it! Of all the colors, I did choose this brown version, but mine is silver and gold, although I've never been one to match metals I like the freedom that this one can go either way.

Faux Silver Mesh Bracelet

I was (so pleasantly!) surprised at how many compliments I received while wearing this bracelet, from Ann Taylor Loft - even my (male) chair masseuse at the local nail place loved it! It comes in gold as well. So what do you think?

Tell Me Your Thoughts.....

Hello loyal readers (all 3 of you) - hopefully this new feature will make the site a little more interesting. I am lucky enough to be complimented on things that I wear (at times - other times Dirk makes a face before I leave the apartment prompting a costume change). I thought it might be nice to post things other people think are nice as well (not meant to be in an arrogant way, but I have been struggling with things to blog about lately). 

So, take a look at the following posts and let me know what you think. Since a lot of the items will probably involve jewelry, I have posted the hand above - not only a symbol of me raising my hand to get your attention, but I have always wanted one to hang necklace from (this one is from the fabulous Living, etc. website that sadly I cannot order from while in NYC. They sometimes sell them at Fish's Eddy as well, but couldn't find it on their site). 

Baked Eggs and Mushrooms in Ham Crisps

We had our inaugural brunch today with Nick, Natalie and Polly and the Baked Eggs were a hit - thanks Allison for introducing me to the recipe! They were really easy to make, and for groups the mushroom mixture can be made ahead and refrigerated. And yes, they work just as well without the ham for vegetarians!

Recipe courtesy of Sara Moulton/The Food Network

Baked Eggs and Mushrooms in Ham Crisps

3/4 crimini pound mushrooms, finely chopped 

1/4 cup finely chopped shallot 
2 tablespoons unsalted butter 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
2 tablespoons creme fraiche or sour cream 
1 tablespoon finely chopped fresh tarragon leaves 
12 slices Black Forest or Virginia ham (without holes; 10 ounces) 
12 large eggs 
Garnish: fresh tarragon leaves

Accompaniment: buttered brioche or challah toast

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Preheat oven to 400 degrees F.

Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon.

Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.