hey y’all! i had a rather exhausting, somewhat wine-soaked weekend, so i’m taking it easy with a bit of hulu with a side of blogging. i’ve become obsessed with downton abbey – about a year too late, i know – watching the first two seasons in a matter of about four days, because that’s how i do. the show is essentially a soap opera set in the early 1900’s, which is captivating enough, but the costuming is absolutely to die for – for me, it rivals even that of mad men – gorgeous, long art deco frocks, elbow length gloves, fabulous jewelry. it inspired me to snag this skirt, and do my best modern-downton – sort of last year’s anthropologie catalog meets downton abbey meets dark-rooted-bedhead.
necklace: gift from sam
necklace: old anthropologie
shoes: (hard to see) rachel comey
anyhow, last weekend, after the resounding success that was braised lamb neck, i grabbed some lamb lollipops from work and planned a meal around them – a fishcake salad to start, mussels for an appetizer and then lamb lollipops with a fennel and green apple slaw and beet pureé. the preparation was actually quite simple, but so, so good.
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apple and fennel slaw
one small fennel bulb, thinly sliced
one green apple, thinly sliced
2 T honey
2 T apple cider vinegar
a few fronds of fennel, chopped
combine all ingredients and let them sit for at least thirty minutes.
beet and greek yogurt pureé
about 2 large beets, cooked til soft and cut into 1/2 inch cubes
1/2 cup greek yogurt
place in blender. buzzzzzz.
spice rub: i used rubbed sage, fennel pollen, sea salt, fresh thyme leaves
4 lamb lollipops
a splash of olive oil
start the oil in a pan, on medium high; let the pan get nice and hot, then place the lollipops in. cook for about 2-3 minutes (depending on thickness) each side; let them rest for a few minutes, then serve atop the slaw and puree. ta-da!
and one final note! i’ve had some exciting press lately – an interview with the host of all things considered on npr (which i have to admit is very much a dream come true for me, the biggest of all NPR nerds) and then today my macarons are featured on nymag.com! (and just in time for valentine’s day. . . i have a feeling the next week will be an exceedingly busy one.)
macaron flavors (clockwise) coconut cream, nutella, mint chocolate chip, lavender black pepper and lemon rosemary. (photo by nymag)
thank you, truly and deeply, for all your kind words – i’ll do a post soon to address some questions i’ve been getting in the comments.
much love to you all,
SOURCE: homerunballerina – food & personal style by a bakery owner in the berkshires – Read entire story here.