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So one of the most exciting events for me this summer is getting to go see Beyoncé this summer. It’s been on my bucket list as a must do in my lifetime, and Bill obliged (it doesn’t hurt that he’ll get to play blackjack in Atlantic City either). Since being away from NYC, I’ve turned to the interwebs instead of the West Village for sources of fashion inspiration. Enter these three pieces. The Tibi dress has a fun, sophisticated, print that I can dance around at the concert to, but also appropriate for Newport nightlife, and going out to dinner in Paris come September. I also spotted these wedges on Liz (featured on her blog today) a while ago, and went ahead with purchasing. These wedges will make sure there I don’t get stuck between the planks on the AC boardwalk or on a Newport pier. Plus, super comfy!

I haven’t decided on earrings or a bag yet, any thoughts?


Rum Raisin


Two of the wedding presents that I don’t get to use too often, but I very much appreciate are the Kitchenaid Mixer (thanks Abuela!) and the ice cream maker attachment for the mixer (thanks Margaret and Dave!). Bill requested this a few days ago, being one of his favorite kinds of ice cream. I’ve never been keen on rum raisin, but after having this version, I think I might have been won over.

Adapted from Bon Appétit
  • 1 cup (packed) raisins
  • 2/3 cup Goslings Bermuda Rum
  • 8 large egg yolks (I used eggs from a local farm in Jamestown)
  • 1 cup turbino sugar
  • 3 cups milk (do not use low-fat or nonfat)
  • 1 1/2 cups whipping cream

Combine raisins and rum in small bowl. Cover; let stand at room temperature at least 2 hours. I soaked mine overnight. Combine in same bowl.

Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl to even out consistancy. Cool down. Add raisin mixture to custard. Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufacturer’s instructions. With my attachment, the bowl is put in the freezer for several hours at first. The attachment is put onto the mixer, and then you would churn the custard at low speed for about 30 minutes. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)




Ever since I was a tot, I’ve had a strong connection to the idea of the last part of getting dressed was putting on something that smells wonderful from a pretty bottle. I remember my mom and grandma putting violet water on my sister and I and how much I loved the smell. The smell of my abuela’s perfume, as well as my mother’s, is something that is quite comforting still. I’m guessing that is why I’ve always tried to form my own memories to the perfumes that I purchase. Ralph Lauren’s Romance in high school, Burberry Brit in college, and Chanel’s Coco Mademoiselle in my early 20s. Dior Addict was my going out/partying fragrance of choice. I’m currently using Mimosa as an every day one. Floral and light, it makes me feel like I’m putting my best foot forward when I put it on.

My first emotionally driven perfume purchase has to be that Bond perfume. I bought it one Valentine’s Day at Saks before meeting a friend for coffee around Rockefeller Center. It was my, “I’m single, and I don’t need a man to buy me something nice, dammit!” It’s funny that was the intention, because my husband associates the smell of the perfume to when we were dating. Because of all of this, choosing a scent to wear on our wedding day was very important to me. I ended up layering Jo Malone’s French Lime Blossoms with Vintage Gardenia . Now whenever I put on the fragrance, it takes me back to the day of our wedding.

Any perfume memories out there?

Pink Abstract Art


For the last couple of months, I’ve been working on trying to make our sweet turn of the century rental by the sea a bit more homey and personalized. The home came furnished for the most part, which was great coming from a one bedroom apartment in Forest Hills. Looking at Etsy for artwork, I came across this and this, which are amazeballs, but more than I would like to spend on art at the moment. I decided to bite the bullet and going for it on my own. Kind of intimidating since I haven’t taken an art class since freshman year of high school. Worst that can happen is I’m out 30 bucks or so, right? So off to Michael’s it was.

After getting some supplies, it was time to sit down and get creative. Mixing paint to get the colors that I wanted was probably the most difficult thing about this project, but it ended up being really soothing to just dab away at the canvas and change colors when it struck me. The most fun part was utilizing the gold paint that I picked up, randomly accenting the canvas.

It’s now sitting in the kitchen, above the sink. Not bad for a first try, and a good lesson on getting out of your comfort zone.


May rolled around a few weeks ago, at long last. My first New England winter was harsh, and I was especially happy to start seeing the temperatures rising. Cinco de Mayo is not only a great way to start off warmer weather, but my husband Bill and I have made it a yearly ritual to celebrate with fish tacos and margaritas. I decided to switch it up this year and do a version with basil and strawberries.

Makes 2 servings

4 strawberries, sliced

4 basil leaves, bruised by placing on palm and clapping hands

2 oz. lemon juice

2 oz. triple sec

4 oz. tequila blanco (I used Kah tequila for one round, Cabo Wabo for another)

a few cubes of ice

Place strawberries and basil into a Boston shaker, bruise with a muddler. Add rest of ingredients and shake until shaker starts to get cold. Serve and enjoy!