A Birthday

We celebrated my 38th birthday yesterday. All day I felt like the luckiest girl in the world.  There was breakfast and dinner and gifts and cake! I think it's going to be a very good year.

SNAPSHOT: Weekend activities

This past weekend was all about family and friends...and a little me time too.

diner at VeeVee,

outing in Padanarum with Penny, Tari and Seti

Penny running through the beach grass

mani/pedi with Liz my sister-in-law, IKEA

brunch at Alyson's (Penny was tired and just napped), my awesome birthday gift

new zipper pouch, new luscious red/orange sheets

NEW WORK: house to home

I'm excited to share a new project I have been working on for a few months. It's for a lovely couple who just bought a pretty little house in JP. They are modernists at heart and the house, with it's lovely bones and traditional detail provides the perfect frame for a contemporary remodel.
So, the design process began and for me it's always with hand sketches.
These are from the early stages of the project. I look forward to sharing more as construction gets underway soon!

IN SEARCH OF: crazy good fries

This is Kohlrabi. It's technically a cabbage, but pan fry thick slices of this mild, sweet vegetable and you may never go back to the potato. Well, maybe not never... who could give up french fries?!
I was introduced to this strange looking orb when it appeared in our weekly CSA last year. Hmmm, I had never seen or heard of it before. I started researching recipes and tried a few ways to skin and cook this unusual little plant. None of the results were thrilling. So, this year, when it again appeared at the top of the basket, I went for the simplest preparation I could find. Fries!
And I'm so glad I did. They have a delicate, slightly sweet, vegetable taste with all the pleasure of a crisp fried exterior. Dip each tasty stick into the chili aioli and you'll be hooked. I was.

Kohlrabi Fries + Chili Pepper Aioli  (recipe adapted from New York Times)

1.5 lbs kohlrabi

3 tbs flour

sea salt, pepper

2-6 tbs canola oil, as needed

chili powder


1. Peel kohlrabi and cut into thick sticks .5 inches thick and 2 inches long

2. In a heavy skillet (cast iron!) heat oil on medium-high heat.

3. Place flower in a bowl and season with salt and pepper. Toss kohlrabi sticks to coat.

4. When oil is hot, you will see the surface ripple, carefully add sticks in batches. Don't crowd them. These guys like some room around them to get nice and crispy. Brown 2-3 minutes and them turn them over. Crisp on other side until prettily crisp all the way around about 5 minutes.

5. Be sure the pan has enough oil, if not throw a bit more in. Crisp another batch until they are all done.

6. Drain on paper towel.

7. Sprinkle with chili powder.

Serve hot with aioli.

Chili Pepper Aioli

1/4 cup mayonnaise

1 tbs chili powder


mix and serve with kohlrabi fries...preferably outdoors during sunset.

IN CONSTRUCTION: The Airstream Lounge

You may remember way back I mentioned working the design for the interior of an Airstream! It's in construction and it's looking pretty great.
I can't wait for the final reveal, but until then here are snippets of the thing growing prettier everyday.

(and I think I'll keep using it as a great backdrop for photo shoots)

In the Garden

I have a tiny container garden that sits on a little roof outside my living room window. I know I'm not supposed to go out there, and I rarely do. But, just knowing it's there, and that I am growing little onions and basil and lavender, well, it makes all the difference.

SNAPSHOT: Family

The last few days brought:

pancakes with blueberries, a trip to the planetarium

the barking crab where we ate these and these

pretty sunset of our city, patrick's sister and me

a pretty sunny sky, walking and taking photos with our phones

tacos and corn at la verdad, city pavement in my cute orange espadrilles

fenway park is 100 years old, watching a game on a perfect summer evening

us having some fun, breakfast at this place

Hope you had a great week and weekend!

IN SEARCH OF: Dinner

Asparagus season has passed, but you can occasionally find a good bunch at the farmer's market. Armed with a small bunch myself, I set out to make a simple summer dinner of salmon, lemon, capers and olive oil. These little parchment packages keep in all the flavor while the fish steams gently inside the oven for a few minutes.

As for the asparagus, they don't need much more than a drizzle of good olive oil and some salt. As always, I favor sea salt these days. Maybe it's just in my blood. I was, after all, born in Figueira da Foz, Portugal home to the salt pans of Corredor da Cobra. We are one of a few working salt harvesting cities in Portugal.

So tonight, go get some wild salmon and try this. It's so easy and amazingly delicious.

Little Salmon Parchment Packages with Roasted Asparagus

2  4oz. fillets wild salmon (thickest part of fish)

1 Tb capers, drained and rinsed

1/2 lemon sliced thin

olive oil

sea salt

black pepper

4 sheets parchment paper

Preheat oven to 450 degrees.

cut parchment paper into large squares. Place washed and towel dried salmon on parchment. Drizzle generously with olive oil, add capers, salt and pepper. Place sliced lemon over fish. Seal packages tightly around edges.

Place parchment packages on a roasting pan and roast for 12-15 minutes. Be careful not to overcook the fish. If you are using thin fillets cook for less time.

For the asparagus, snap off tough ends. Place in roasting pan. Drizzle with olive oil and sprinkle with sea salt and black pepper. Roast for 8 minutes.

Serve salmon in parchment.

SITE VISIT: Grass Fed

If you crave a hamburger, I say get down to Grass Fed immediately! We tried this new burger joint in Jp for the first time last night and it was as good as anticipated. Two children in tow, we loved how casual the place is, and how amazingly delicious the burgers are. I got the Cali which lured me in with avocado. But next time I think I'll go straight up Cheeseburger. The meat itself is really the star of the thing, so why not, right? Oh, and the milkshakes rock. Enough said.

SNAPSHOT: No shortage of activity.

After a few weeks of being in a lull, the past week was just the opposite. Lots and lots of activity. Confession: I could use a little cat nap right about now.
But, hence, this weekend brought my niece and nephew who will be staying with us for a few days. It's the equivalent of a small army of small beings in a constant state of motion (although there are only two of them). Yes a nap would be marvelous. Hope you had a great week and weekend, and that it included lots of summer naps.

recap of photos above:

1. evenings out on the garden
2. lantern festival at franklin cemetery
3. Sketches for a stair I'm designing
4. P. and P. snuggling (my new favorite photo)
5. arugula goat cheese salad
6. brimfield fair
7. Party at friends' place...their pretty poodle Olive.
8. My hosta is taking over the flower box...hummmf.
9. When was the last time you did this?
10.Walk around the pond with the children.
11. Twister!!!
12....and more Twister. If you have not played in a while, be warned. You will feel pain.