Is this or is this not exactly what you thought Taylor Tomasi Hill‘s apartment would look like? I probably wouldn’t have foreseen the plants (but being from Texas she probably misses greenery) but everything else looks about par and of course fabulous.
There’s nothing like pinterest to remind us all what we want and haven’t got. In the depths of January, despite our warmer than normal temperatures, I can’t get my mind off summer and pools and dream backyards with green grass. Typical. On Friday afternoons, my mind often wanders to what my plans would look like if it were May-August…
Suffice it to say, pool time would be on the agenda. These are a few of my favorite outdoor living scenes. Follow me on pinterest for more: http://pinterest.com/paytonvail
Mealtimes are my favorite times. It’s not just about eating – it’s mostly about conversation and wine and the art of a beautiful table – but it is also about eating… One of the things I aspire to create for my home is a welcoming/chic eating area.
I came across the art of Viv Strauss via A lovely being and immediately fell in love. I like everything about her work from the price to the color to the characters and I thought you would too. Check out her shop here.
Continuing my obsession with all things New Orleans, (it never really subsides but has been kicked into high gear after my trip this weekend) I had to share a dreamy little shotgun that is so adorable.
I made this last night and it was a huge hit. Typically when I make pasta, I’m always tempted to add cream or butter or something to make it a bit tastier. But this totally delivered on the taste factor. I did add chicken (at Ro’s request). There was plenty for three servings last night as well as lots of leftovers.
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
I took a few pictures as I cooked. Here’s my taste-tester