Infusing grandeur into otherwise drab Monday mornings with five things/ideas/events for the week:
I. Those most common decor question posed by readers is how to design a small space. Aesthetic instruction takes a while to explain (full decor posts coming to T&T soon!), but suggesting pieces that provide both style and function is a bit simpler. My latest find is this chic folding table in acrylic and brass. The couple who created the table for CB2 specifically designed it for customers who don’t have space for a full dining set. Easily stored when you don’t need them, and so much more glamorous than sitting around a coffee table with your dinner fare.
II. Speaking of dinner fare, lately I’ve been eating a lot of breakfast for dinner. My favorite recent creation is a hack on store-bought pizza. I took a goat cheese Vicolo Pizza, cracked two eggs into divots I made in the cheese, then added herbs, salt, and pepper before baking according to instruction. If your grocery store doesn’t carry Vicolo, do the same with any frozen pizza - but add the eggs ten minutes before the pizza is finished baking.
III. Surely most of you read the blog Cupcakes and Cashmere, but on the off-chance that you either don’t or missed today’s post - I loved the piece on Academy Award Prep. The ballots are particularly adorable, printed on “Paper Bag” sheets from Paper Source. While I wasn’t planning on hosting an Oscars party, I’m feeling quite inspired…
IV. If you can make it to San Francisco tomorrow evening, I highly recommend stopping by the ArtPoint Street Art and Design event at the gorgeous Ian Ross Gallery (tickets). The night will feature a panel discussion with Bay Area street artists, a chance to view the “Hard Candy” exhibit, plus beverages and bites (provided by yours truly). Hope to see you there!
V. What’s better than chocolate? Handmade chocolates created with local honey, lemon, milk, mint, and whatever else the chocolatier’s neighbors have in their gardens. Gate Comme des Filles (translation: “self-indulgent girls”), started by a Cordon-Bleu trained Chez Panisse pastry chef, produces around fifty chocolates every week and distributes them to stores like Bi-Rite in San Francisco and Good Eggs online. The chocolates are so fresh that they have to be consumed within a few days. Peruse weekly flavors and photos of the confections here. This week: Foraged Meyer Lemon, Trufflebert Farms Hazelnut Praline, SF Chronicle Rooftop Honey with Walnut, and Flying Disk Ranch Barhi Date with Vanilla. Mmmm…
Have a wonderful week! xx tt