getting in the holiday spirit

festive manicure for the plethora of holiday parties this weekend.

creepy hand shot, sorry

why?

call me classic, but i just DO NOT get the wedge sneaker phenomenon creeping around these days.  i cannot think of one dressing scenario in which i would be like - hey! i should wear heeled sneakers????

seriously.  i die for all things isabel marant and alexander wang and usually love the quirky/cute stylings of manrepeller, but these things have got to go!

agree with me people? all for the banishment of heinous sneaker wedges say AYE!Publish Post

via

on repeat - GROUPLOVE

i can assure you you will not take this album off your ipod. so so good.

GROUPLOVE - Never Trust A Happy Song

happy friday

wow ready for the weekend.

this made me smile.  two of my favorite "look but can't have" items :)

via The Coveteur

Tasting @ Smith Commons

RJ's birthday was the perfect occasion to indulge in the Gilt City deal for a 5 course meal paired with whiskey and craft beer.  We both love craft beer and I am trying to expand my pallet for whiskeys - plus Smith Common's is an awesome restaurant with great decor, low-key vibe and in one of our favorite neighborhoods to explore: H Street NE.

I can't say enough about the friendly staff and set-up of the entire evening.  It was really a wonderful experience and made me want to branch out and try to do more food and drink pairing/tasting events.  

We were greeted with a choice of signature whiskey cocktail.    I got the Tarboro Viking

(Bourbon, Ginger Syrup, Lime juice, Angostura Bitters, Club Soda) and RJ got the James Brown Derby
(Bourbon, Grapefruit Juice, Honey Syrup)

Can't have a cocktail without an amuse bouche of beet salad with goat cheese

Then we sat down to begin the pairings.

The menu was delicious and each beverage was spoken about by a rep from the whiskey company (Michter's) and beer company (Allagash)

First

Allagash Dubbel and Michter’s US*1 American Whiskey served with pork belly, apple, pickled turnip, kimch

Second

Allagash White and Michter’s US*1 Rye served with textures of cauliflower

Third

Allagash Tripel and Michter’s Ten-Year Single-Barrel Rye served with tandoori-spiced scallop, orange chutney, Pop Rocks

Fourth

Allagash FOUR and Michter’s US*1 Unblended American Whiskey served with foie gras terrine, honey truffle and housemade brioche toast

Fifth

Allagash Curieux and Michter’s 25-Year Single-Barrel Bourbon served with Smith bread pudding, Michter’s bourbon sauce

pop rocks are insane! sooo delicious.

some of the Whiskey tastings were served as jellies - so interesting!

i'm obsessed with cauliflower.

foie gras - not my fave

favorite beer of the night

gift bags! we got token Michter's and Allagash glasses.

Such a  fun and delicious night! Happy Birthday RJ!

inspiration: miranda kerr

has anyone else noticed that miranda kerr has been killing it with the outfits lately?  i mean it helps that she has a victoria's secret body, cutest baby ever and is the face of my current obsession Rag & Bone - but seriously im feeling some major inspiration from the pics snapped below:

via PopSugar

via beacuse i'm addicted

via Vogue

via PopSugar

decadent

hope everyone had a wonderful thanksgiving!  after all of the delicious food over the holiday i was not quite ready to get back to the normal, healthier and less delicious routine.  since there were some birthdays to celebrate, we went all out and made the amazingly decadent salted caramel six layer cake from Martha Stewart.

what an undertaking, but it really turned out well.  i was too busy digging in to snap a pic, but you get the idea...

via Marha Stewart

Ingredients

• For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Enjoy!