Author: vanessa joie

birds of a feather flocking together at Anthropologie

February 23, 2010


I’m obsessed with these giant birds (made out of rolled up newspapers)that have been on display at the Anthropologie store in Santa Barbara. I was invited to be a part of their one year anniversary celebration on Thursday evening. They’re are celebrating one year at their new location. These beauties are being auctioned off at the party. I’m not going to lie… my first thought was “Where could I put one?” But alas, there will be no giant birds (paper or otherwise) moving in with me.

The more pressing matter is that I have no idea what to wear.

photos from my Flickr

Sunday recipe

February 21, 2010

I decided I would (try to) share a new recipe with you every Sunday. I’m hoping this will be good motivation for me to actually try cooking more.

So today I give you: Adorable Egg Baked in Cream. I added the “adorable” part myself. As far as raw eggs go I think it’s pretty fitting.

This is a perfect dish for one person but can easily be made for several people. I used a little ramekin and it was just right. The only tricky bit is cleaning the leeks but once you’ve got it down it’s a piece of cake. Just chop off the dark green part, then take a sharp knife and cut long ways from the root to the end going 1/2 way through the leek. Then with the root facing you spread the layers open and hold under the tap to rinse. See, it’s not that bad. And it’s worth making this dish if only for the smell of fresh thyme. Heaven.

Now I have to say when I first came across this recipe I almost passed it up. I’m the sort of person who would rather overcook eggs a little than risk any gooeyness. So even if you’re not crazy about eggs I would recommend giving it a shot. Of course the photo I took is pre-cooking. I recommend cracking the yoke before putting in the oven.

Now the recipe, finally:

Egg Baked in Cream
Serves 1 with leftover leeks for many uses

1 1/2 tablespoons butter
1 leek, sliced, light green and white parts only
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
1 large farm-fresh egg
About 2 tablespoons half-and-half
Coarsely ground black pepper
Grilled or toasted bread slices

1. Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. (If you like sweeter leeks just cook them longer, but I think 2 minutes is perfect.) Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish (I used a small ramekin), covering the bottom with the butter, leeks and herbs.

2. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Enjoy!

winter sunshine

February 21, 2010


The Valley is lush and green after all the rain we’ve had. I was driving home after work and pulled over to take these Polaroids. I was pleasantly surprised at the results.

This were taken with this camera. She does a great job, no?

(maybe next time i’ll make sure my shadow isn’t in the shot… whoops)

photos by me

hello weekend

February 20, 2010

“It was one of those winter days that suddenly dream of spring, when the sky is blue and soft and clear, and the wind has dropped its voice and whispers instead of screaming, and the sun is out and the trees look surprised, and over everything there is the faintest, palest tint of green.”
Shirley Jackson

I love reading Natalie’s recaps of The Bachelor. Hilarious.

The Pee-Without-Noise Stool

These are the prettiest potholes you ever did see.

Marc Jacobs 2010 has great colors.

Cori’s shop is full of vintage goodness.

Sort of loving side braids

A peek inside Rachel Zoe’s makeup bag

Bacon Cheese Turtle Burger

Red velvet whoopie pies

Do you want to Enjoy Cupcakes with me in Los Olivos?

How to Really Love a Child

And finally….

Who is the cutest??

photo credit

exaggerating

February 17, 2010


“Si exagerásemos nuestras alegrías, como hacemos con nuestras penas, nuestros problemas perderían importancia.”
Anatole France

This is one of my favorite quotes. Maybe I’ve posted it before, I can’t remember. If you don’t speak Spanish, it basically says that if we would exaggerate our joys the way we do our sorrows, our problems wouldn’t matter.

I’ve been struggling with something at work. Someone, to be more precise. If I let myself complain about this person I have to admit it feels pretty good. But afterwards I find myself all worked up, dwelling on things that make me unhappy. I would much rather dwell on things that make me happy! I also find myself exaggerating. Not on purpose. I thinking I’m a pretty honest, straight forward person, but it’s easy to get worked up about something upsetting.

So what is my point? Whenever I start to complain about something I am stopping to ask myself “Is it really that bad? Really?” Also “is it going to matter one year from now?” It’s tough though, especially when I feel justified in my frustration. But I guess that’s sort of the point.

I printed out this quote and keep it in my wallet. It helps and I’m trying.

“Perhaps the greatest charity comes when we are kind to each other, when we don’t judge or categorize someone else, when we simply give each other the benefit of the doubt or remain quiet. Charity is accepting someone’s differences, weaknesses, and shortcomings; having patience with someone who has let us down; or resisting the impulse to become offended when someone doesn’t handle something the way we might have hoped. Charity is refusing to take advantage of another’s weakness and being willing to forgive someone who has hurt us. Charity is expecting the best of each other.”
Marvin J. Ashton

Maybe you’re better at handling unpleasant situations/people than I am. How do you do it??

In happier news my Mission President added me as a friend on Facebook. I LOVE IT!

image found via Just Be Splendid