One:
The awesomely preppy trays, plates notepads and such by the fabulous Dabney Lee. I will take one of each of these.
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| lucite tray |
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| notepad |
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| ice bucket |
Now I need to cleverly place a hint where Hunter will see it or leave the webpage open next time he gets on the computer. Christmas will be here before we know it! (wink, wink)
Two:
Currently devouring the latest issue of VIE Magazine, which also happens to be the fashion issue. A more perfect combination could not be created. This winter issue is fabulous!! It is my absolute dream to attend a fashion show during New York’s Mercedes-Benz Fashion Week and I’m wondering how I can pay the lovely ladies and gents at VIE to take me along next time. I would die. For now, I can dream and let my heart skip a beat at these chic, glossy pages.
Three:
This mouth-watering, amazingly delicious, full of goodness tomato mozzarella and avocado salad from ValSoCal. Seriously, what’s not to love? You should know by now that I am always obsessed with avocados and a caprese salad is anyone’s friend, right? The best part is this looks easy enough for even me to handle.
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| image: ValSoCal |
Val’s Recipe:
Mozzarella, Tomato and Avocado Salad
1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
baguette-optional
1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3) Just before serving the salad, stir in the chopped avocados. Serve salad with
slotted spoon and toasty bread.
4) Goes perfect with a glass of Pinot Grigio ; )
Can’t wait to whip this up again and again!