Roasted Winter Squash and Parsnips with Maple Glaze

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Are you still eating your way through winter squash?  This weekend we used butternut and delicata squash for a modified version of this recipe.

It’s hard to imagine this glaze- a fragrant mix of maple syrup, butter, rosemary and garlic- not working with any kind of squash or root vegetable.  Feel free to play.  Our addition, delicata with the skin on, added bits of green to that mountain of golds.

Roasted squash and parsnips with maple glaze and marcona almonds

The veggies roast for a hour, and you can chop them and reduce your glaze the day before.  Simply toss, roast and add your marconas twenty minutes before the squash is done.  Serve warm or room temp with a sprig of rosemary on top.

So easy and so special with the hot butter and rosemary smell of the glaze and the thick, salty marcona crunch of your marconas.  Regular almonds will work too, but marconas make the dish holiday special.  I’ve already added this one to my Thanksgiving file.

xoxoSarah

Pink Jackie

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February welcomes pink into our hearts and maybe even back into our wardrobe as we transition to Spring. I think we will be seeing a lot of pink in fashion this year, both pastel and vibrant shades of this pretty, punchy hue.

 

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Don’t you love how her lipstick matches the the dress color perfectly? Not to mention the way the pink pops against the tangerine sun room furniture. Nice work Jackie.

 

Wishing you a pink drenched weekend.

xo,

Lydia

The Piglet Tournament of Cookbooks 2012

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Trying to decide which well reviewed cookbooks of last year to actually buy in ink and paper? I suggest you take recommendations from Ina, Nigella and Alice (Waters!!) over at Food52’s The Piglet Tournament of Cookbooks.

 

The Piglet Cookbooks

Football fans have their fantasy drafts and basketball fiends have March Madness. But what do the chefs and cookbook nerds have? The Piglet Bracket!

 

F52_PigletBracket_final_

 

The winner may already be announced (The Art of Living According to Joe Beef) but that doesn’t mean you can’t learn lots about the contenders. My favorite Top Chef alum Carla Hall weigh the merits of Super Natural Every Day vs. Momofuku Milk Bar. Word on the street is that Ina did a lazy job comparing The Mozza Cookbook vs. Cook this Now but judge for yourself.

 

xo,

Lydia

 

Baked Eggs over Sweet Potato and Corned Beef Hash

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Here’s what Elan and I made for breakfast Sunday.  Taking her cue from Denny’s and other classic “skillet” houses, Elan used a seasoned cast-iron skillet to sear a crusty brown edge on a mixture of roasted sweet potato, sauteed onion and green pepper. We stirred in cubed corn beef – from the deli – then scooped the hash warm into a lightly-greased ramekin.

We gently broke two eggs on top and slid the ramekin under a hot broiler just long enough for the whites to set, about 3 minutes.  You could actually hear them blister and spit under the heat.  A sprinkle of parsley, chives, sea salt and black pepper finished it off.  And then we did.  And then we baked another.

Next week we’ll make hash from barbecue leftovers: steak, red onion, Yukon golds and our favorite peppers- poblanos- for a smoky heat.   Heat, we’ve decided, is essential to our hash.

What are your must-have ingredients?  Also, does food always look better in individual bakers?

xo Sarah

Est Magazine

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Happy Friday, my friends!

Are you tired of me sharing online shelter magazines?

Really?

Then I promise that this the only one I’ll share… this month.  It’s called est and is all about “relaxed and stylish” decor, which sounds nice but generic.  Thankfully, when it comes to design, images are what speak.  I discovered est via the blanc & noir issue.  Meaning it grabbed me by my achilles heel.  In French, no less.

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This month is Scandinavian Soujourn and I’m prepared to be thrilled.  Lots of bright white, soft grays and pretty pinks.  Possibly my favorite color palette of all time.  Tell me, do you love these mags as much as I do?

xo Sarah

January 2012 in iphone pics

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Jan Collage

Jan dinning out

january 2012

from left to right:

work lunch at Sarah’s: curried lentil soup

My bed stand at night

Muesli by Buck Ellison

Home Dinner: Cauliflower soup with Sqirl preserved meyer lemon and salad

Kaya Toast at Street

Ian Gotler’s famous Cheesecake Cheese Platter

Sticky Toffee Pudding at Lucques

Caviar tasting at work (someone has to do it)

Crispy skin fish over edamame puree with orange glazed beets and carrots

Los Angeles blooms in January

xo,

Lydia

Happy February!

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Happy February, my dears!  Are you suffering from winter-has-gone-on-too-long syndrome?  It’s nothing a pretty Valentine’s card can’t cure.

I’m a big supporter of sending heart cards to friends and family.  It gets you off the hook during the holiday season and comes as a sweet surprise to those who aren’t expecting a valentine.

In Los Angeles, I love card shopping at Soolip and Urbanic.  Online, I have an account at Rifle Paper Co. and I’ve also used Minted, Pinhole Press and Pancake & Franks.

For instant messages, Lydia has turned me on to the Red Stamp app for iPhone which offers an incredible number of stylish, modern cards you can personalize with messages and photos then send via text, email or snail mail.

I’d love to have a few more dependable resources for creative cards.  So tell us, where do you browse pretty papers?

xo Sarah

Where to go in Charleston, SC?

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One of my favorite sensations in life is the anticipation that comes before a trip. In the South they call this feeling “journey proud”. Next month we are off to Charleston, SC to attend the wedding of dear friends, I have never been!

 

Charleston, CS

Journey proud indeed, I’m daydreaming about wandering the colonnade of Oak trees draped in Spanish Moss and brushing up on historical facts on architectural and garden tours. I just read Gone with the Wind so I’m fresh on my civil war history and feeling thankful to Sherman for not burning this beautiful city (darn Yankees).

 

Charleston

I love to land in a new city with my research done, a few must see places and eateries to land on,  but then wander the streets with a map to get steeped in the essence of the city.

Charleston Oaks

Have you been to Charleston? Most of our time will be spent celebrating the happy couple so please give me your recommendations of where to eat, drink and wander. I don’t want to miss any gems.

Charelston Houses

We have a reservation at Husk already, we booked it last year when Bon Appetite named it Best New Restaurant in America. So excited.

HUSK

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But where else?

Sigh. Thanks in advance for your recommendations.

xo,

Lydia

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