A lot of people use Pinterest primarily to track recipes. My Pinterest boards focus mainly on decor and art, with a healthy dose of style. At some point I created a desserts board, then expanded into breakfast in order out separate out all the muffins and waffles. I just added cocktails since I was collecting so many great ones for Matouk’s Pinterest boards that I was inspired to perhaps mix up some of my own.
And. . . I’ve finally succumbed to adding additional real food boards, including one for soups, salads and sandwiches. I’ve been pinning photos of gorgeously styled, delicious looking food, most linked to recipes. Have I cooked any? No. But I might. Really. I have every intention of concocting one of these healthy vegetable and grain salads before the end of summer. And, if I do, I’ll pin that too.
Every Fourth of July since I’ve been with my husband, we’ve celebrated with a beach picnic on the Cape., almost always at Corn Hill. He’s been doing it with his family and their friends and families for pretty much his whole life. We’ve brought a few of our friends in on it, who’ve brought their friends. It’s a really nice evening, and has a very small town, Americana kind of feel, which is of course fitting seeing how it’s July 4th and all.
It’s one of my kids’ favorite times of year, and not just because that’s the one day other than their birthdays that we let them have a soda. They love running around the beach as the sun goes down, and hiding behind the dunes with summer friends. I always bring tons of S’mores makings and dole them out once the kids have roasted marshmallows on giant sticks. And then there’s the fireworks.
Over the years I’ve collected some festive Fourth of July accoutrements, including a bandana beach blanket that I got my sister to make. We always seem to have an abundance of little American flags on wooden dowels too (maybe my father-in-law buys them at the hardware store… not sure). The newest addition to the Fourth of July decorations is a red and white striped tableclothbyLinenMe.
LinenMe is a third generation family business that makes towels, bed sheets, towels, scarves, and throws from high quality Lithuanian linen, which is natural and hypoallergenic. The company’s publicist sent me a linen tablecloth to try tout. It’s strong but soft, and has a really nice feel. I will be bringing it to Corn Hill with me on Friday for our Fourth of July celebration.
I played around with the LinenMe tablecloth last week before I came back to Boston for a few days. It would look great draped over a wood table too. Here are a few photos of the linen tablecloth with some nautical-themed letterpress coasters I picked up at the Kennebunkport Festival last month, plus one of these American flags, some dishware, and wine. (You may have already seen them on my Instagram feed.)
In addition to my mini tablescapes, I’ve pulled together a dozen other red, white, and blue tabletop schemes for Fourth of Julyentertaining inspiration.
Earlier this month I was invited on a very fun and fabulous two day press trip to Kennebunkport, Maine, where I stayed at Hidden Pond. (You must go, but more about that in future posts). One of the highlights of the trip was attending the Grand Tapas Party, part of the Kennebunkport Food Wine Art Festival.
In a white tent along the Kennebunk River in downtown Kennebunkport. over 25 chefs offered up inventive and beautiful bites of food, each paired with specific wines. It’s a one price ($65) ticket, and once you get in, it’s all you can eat and drink. Everything I tried was absolutely delicious.
I think my favorites were the Nordic-inspired smoked salmon and blue potato dish (sorry I have no idea which restaurant provided them), and the vanilla buttercream frosting on the East End cupcakes. I am hoping to return for the Kennebunkport Festival next year. It was that good.
Photos by Marni Elyse Katz for StyleCarrot viaInstagram
Both of my sons are pretty proficient in the kitchen. One loves to concoct things, like a mad scientist. He’s recently been experimenting with fruit infused water. I found a glass on the counter the other day with a vanilla flavored sparkling water he mixed, complete with recipe card tucked underneath. If you catch him on a good day, he might think it’s fun to set the table, with two forks and unneeded spoons, homemade recipe cards, and candles. Fire!
The other one, true to form, is much more practical. He can follow a recipe on the box (he excels at boxed cake mix and Rice-a-Roni), which is useful, because the kid is always hungry. We’ve recently started to teach him some more meal-like recipes too, like homemade chicken soup and tacos. Since he can be easily overwhelmed, we started out by giving him sous chef jobs. So far so good.
This is one of his favorite meals—taco salad. It’s a good dish to do together, because while I fry up the (organic, no antibiotic, grass-fed, etc. etc.) ground beef (he’s so not up to raw meat yet; thinks it’s gross), to which I add taco seasonings, he can get started on the washing and cutting of lettuce, tomatoes, and scallions, and microwave a handful of frozen corn. I cut the avocado, since that’s a bit trickier (not sure there’s any in this photo, we must have been out), sprinkle on the grated cheese, and we’re good to go. Takes a little bit of time due to the frying and chopping, but not too bad, but it’s healthy and filling for a 12-year-old.
T ACOSA L AD
Cooking, photo & styling by Marni Elyse Katz for StyleCarrot.
My kids are both products of a Montessori lower school education, which means that technically, they should be expert and chopping, measuring, pouring, and the like. However, as we all know, skills don’t always spill over from school.
If you have kids who are keen to help out in the kitchen, or you simply (smartly) want to teach them to fend for themselves, Raddish is a fun way to get started. Created by the folks behind Kitchen Kid, a mobile culinary school for kids and families in L.A, Raddish brings the concept of edible education right to your kitchen.
Subscribers receive a monthly box 0f recipes and accoutrements to help you and your kids prepare easy and yummy foods for every type of eater. Each package contains three family-friendly recipe guides, skill card, two creative activities, shopping list, table talk card deck, and an iron-on patch for your child’s Raddish apron.
The whole thing is darn cute. Raddish sent me a starter kit, and while my boys are a bit older than the targeted demographic, I certainly enjoyed it, and am passing it along to a friend. It’s definitely a good idea, and while you certainly don’t need the fun accessories, it’s something for your children to look forward to and a nudge for you to motivate you to get cooking with them.
Here are some photos I took of my Raddish goodies.
The lovely Alexandra Boeri from Didriks just sent over the official photos from last Saturday night’s dinner put on by Didriks at Austin Architects in Cambridge. These images are a lot more clear and well composed than the Instagram photos I posted yesterday. Enjoy the gorgeousness of the flowers by Laura Jean Floral & Design, decor by Nicole Rueda-Watts of Observatory, and table settings and food by Taryn Collins for Didriks.
Roasted Tomato and Cipollini Onion Crostini with Ricotta Preserved Lemon Hummus
Shaved Fennel and Grapefruit
Seared Scallops over Saffron Risotto with Asparagus
I haven’t posted a Foodie Friday since “Breakfast Sweets” on New Year’s Day. Valentine’s Day is another perfect occasion (manufactured excuse) to indulge. Baking pink cupcakes for your princess, Champagne popsicles for your besties, rose macarons for your mom, or heart-shaped Hostess-style cupcakes for your guy. All the sugary beauties here click through to recipes. If you try one, let me know how it goes. And if you have extra, feel free to share. I love dessert.
Before you go, I was thinking, inspired by Wayne Thiebaud, and the dessert artwork of Joel Penkman, which I discussed last month, it could be interesting to have images of cookies, candies, or other sweets, really large scale, in a kitchen or playroom, or crazy big (like covering an entire wall) in an eatery. It would be fun to bake a beautiful cake, take some shots, and have a company digitally print photographs onto canvas. Double dose of DIY anyone?
Hi and happy New Year. I know it’s not Friday, but it seems like the perfect lazy day to feature delicious (and maddeningly caloric) breakfast sweets, like Belgian waffles and chocolate brioche. Pour yourself (another) glass of Champagne, add some OJ or peach nectar (my favorite) and whip up something luscious for breakfast. (The recipes are all there, just click.) Then, go back to bed with a book. That’s what I’m going to do.
I was perusing my cookbooks and Pinterest this morning for an apple crisp recipe. Oddly, it was elusive. I had meant to bake an apple pie, but the premade crust I bought (you didn’t actually think I was planning on spending the time to do a paté brisée did you?) was frozen, and had needed to defrost overnight. So, apple crisp it is. I don’t actually eat the crust anyway; I’m all about the filling.
Generally I tend to be distracted by anything chocolate, but since it’s Thanksgiving, and since I made a devil’s food birthday cake with marshmallowy frosting from Dorie Greenspan‘s Baking just a few days ago, I was able to stick to the fruity course.
Here are some desserts that caught my eye from my Desserts Pinterest board today. Most of the links click through to the recipes, if you’re so inclined. Maybe you just want to look; fewer calories. Happy Thanksgiving!
Two Saturdays ago, for my first fall weekend back in the city, I went apple picking at Smolak Farms in North Andover, Mass. It was a spectacular day. My son and I drove up to the North Shore to meet the always lovely publicist Nicole Kanner, who invited a handful of bloggers and writers to visit. Michael Smolak, whose grandparents bought the farm years ago, gave us a brief overview of the property, and sent us on our way. We picked two bags of lots of different apples, and two cartons of raspberries. I also carried off a few plums, my son fed the ducks, and we admired the burgeoning pumpkins.
In 1982 the Smolak Family preserved 107 of the 160 acres in cooperation with the State of Massachusetts Agricultural Preservation Restriction Program; the land will never be developed. For the past 35 plus years, Michael Smolak has overseen the development of the farm from a dairy farm to a multi-faceted property. There are many different crops that the public can come to pick: strawberries, raspberries, cherries, blueberries, currants, gooseberries, heirloom tomoatoes, peaches, apples, pumpkins, winter and ornamental squash, and Christmas trees. In addition to the regular apple orchards, there’s an separate orchard with 20 different varieties of antique apples.
There were numerous birthday parties happening, and a wedding scheduled for that evening. Hayrides, of course, a whole bunch of animals, a playground, a pond, and a farmstand, bakery, and ice cream stand. The apple cider and donuts were yummy. And, of course the fruit was too! Here are the photos I took that afternoon. If you’re around in the fall, I highly recommend a visit.