July 28, 2013
Stella & Dot, a Bay Area based accessory company started by a Stanford GSB grad. Since Ali knows I love jewelry, she asked me if I wanted to host a trunk show. I'd been to a Stella & Dot party at my friend Carolyn's a couple of years ago and really liked their pieces. So I invited some friends over last week to sip wine and shop for jewelry. I really love the fall line. A lot of the pieces are bold and edgy, incorporating great colors, textures, and metals. I definitely see inspiration from some of my favorite designers like Iosseliani and Danijjo. Above are a few of my favorite items, and you can check out the rest of my trunk show until August 16th. Or let Ali know if you want to have your friends over for your own trunk show.
July 15, 2013
July 5, 2013
|Photo: For the Love of Food|
Remember when I said I'm not sure what kind of blog mission:closet will become? Well, it probably won't become a cooking blog, but I might post some recipes occasionally. I love to cook and I'm trying to do it more often, so maybe it will hold me accountable if I start to post the recipes after I make them. A few weeks ago, my friend Sherry made me a delicious broccoli and kale soup and I tried it myself the other day. It's so easy, so healthy, and so delicious.
Creamy Broccoli and Kale Soup
From For the Love of Food
1 Tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups vegetable stock
1 bunch broccoli, chopped (6 cups)
1/2 bunch kale, chopped (4 cups)
2 Tablespoons tahini
Coarse sea salt and freshly ground black pepper
1 lemon, cut into wedges
Heat oil in a medium pot over medium heat. Add the onion and garlic and sauté about 3 minutes. Add stock and bring to a boil. Add the broccoli and kale, turn heat to low, and let simmer for five minutes. Remove from heat and stir in tahini. Season with salt and pepper, if desired.
Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I allowed the soup to cool for a few minutes, removed the plastic plug from the lid of my blender, then blended small batches on medium speed while holding the lid down with a towel covering the hole. I'm going to invest in an immersion blender soon.)
Squeeze lemon wedge over soup. Serve hot.