I have been following this story of Lauren Scruggs. A fashion blogger from Austin, TX who after a helicopter sight seeing trip, deplaned and horrifically walked into the running propeller, resulting in the loss of one of her eyes and hand.

I remember reading this story and thinking how is this gorgeous girl going to handle her reality when she wakes up? Life as she knew it has totally been shattered.

So when I came across this picture yesterday of her happily smiling with her family on vacation – it made me cry.

There is nothing more beautiful and inspiring than that smile on her face. And even if she might be struggling every day with her loss, we would never know it by that joyous look.

So I guess if she can do it, What the heck is wrong with me? I really have zero-to-NO EXCUSE not to smile!

I think its time to remember a mantra that has gotten me thru many things in my life – FAKE IT TILL YOU MAKE IT!  Well honey I am making it today’s mission, my face is gonna hurt from all the smiling I will be doing around town (or at least in my kitchen)!

Also after talking to a friend who spear headed, from what I heard by all accounts, was an incredible evening for Chai Life Line’s Womans Spa Night the other day . Her retelling me the emotion she felt, watching a young woman with stage 4 cancer getting a pedicure, who to look at her you would never know. The tears my friend experienced watching this woman relishing the pleasure in the little things that life had to offer and living in the MOMENT to its fullest – well what can I say…it is a  LIFE LESSON learned today.

Hashem (g-d) really works in mysterious ways, beautiful people get disfigured, young vibrant women get stage 4 cancer, it is hard to comprehend the reasons – that is what true bitachon ( faith) is all about.

So instead of trying to get an explanation, or feel like a duck who is pedaling as fast as she can to find a solution to my issues, I just have to BELIEVE there is a reason for all of it  -  LIVE in the moment and relish the pleasure of the little things that I am truly blessed with right now!

it aint gonna be easy … but darn if I wont try my hardest! I read a great quote by race car driver Leilani Munter,  that I made my iphone wall picture:

“To be successful, you have to be willing to hit the gas when your body is begging to hit the brakes”

Because I am in the FAKE IT TILL YOU MAKE IT mode and everything at the end of the day comes down to food for me (LOL with a BIG SMILE –see I already started) here is a recipe that I made this Friday night that I have been craving all week, still for.

My super fast, cut-every-corner-possible-version of  Moroccan Chicken from Paula Wolfert’s cookbook – this ones prep time is about 5 minutes and personally I think comes out just slightly better than the one I originally tweaked from her book.

Moroccan  Tomato Jam Chicken:

Ingredients

chicken thighs

5 tsp. crushed garlic ( I like to use for this recipe the frozen cubes)

5 tsp. chopped basil (also used the frozen cubes)

3 tsp. cinnamon

salt & pepper

1/4 cup honey + 2 tsp.

2 cups tomato sauce

2 tbsp. tomato paste

1 tsp. olive oil

Directions:

Pre-heat oven to 375 F

Lay your washed chicken thighs an aluminum pan. Take 4 tsp. each of both the garlic and basil and   rub all over your chicken thighs, making sure to get into the crevices and under the skin.

Sprinkle 2 tsp. of cinnamon, slat and black pepper over the tops of each chicken.

Take the honey and drizzle generously over each of the chicken tops. Use a brush to coat the honey evenly.

In a bowl, mix together the tomato sauce, tomato paste, 1 tsp. garlic, 1 tsp. basil, 1 tsp. cinnamon, 2 tsp. honey and the olive oil, and mix well.

Pour and cover the chicken completely with the tomato sauce. Cover the chicken with foil, and bake in oven for 40 minutes. Uncover and bake for an additional 20 minutes till chicken is fully cooked and the tomato sauce has thickened quite considerably.

This soup is quick and easy to put together, and the zucchini makes it taste creamy without adding a lot of calories and fat.  Fennel is one of my favorite vegetables, and has a sweet flavor with a hint of licorice.  If you have tasted it raw and thought it was too strong of a flavor for you, definitely try it cooked, as in this soup.  Sautéing or roasting fennel really mellows it’s flavor.

ingredients

• 2 tblsp olive oil
• 2 cups diced fennel (1 large bulb), reserve and chop fronds
• 1 cup diced zucchini (about 2 small)
• 1 cup chopped onion
• 1/4 tsp fennel seeds
• 2 cups chicken stock
• salt and pepper to taste
• 3/4 cup grape tomatoes, quartered

directions

• Heat the olive oil and saute the fennel, zucchini, onion and fennel seeds until translucent.
• Add stock and bring to a boil.
• Cover and simmer until the vegetables are tender, about 20-30 minutes.
• Puree until smooth with an immersion blender in the pot and season to taste with salt and pepper.
• In a small bowl, mix tomates with the reserved chopped fennel fronds, season with salt and pepper and drizzle with olive oil.
• Serve a spoonful of the tomato relish in the middle of each bowl of soup as a garnish.

Happy Birthday to me – 38 years today and all I can think is I feel like I have lived 3 lifetimes already.

I am so tired. But, I must get up and keep moving…keep moving..moving…

For the last few weeks as I have experienced, what to me, feels like a personal life crushing crisis I have not had the heart or the will to do … anything. Even cooking, my go-to way of relaxing, relieving stress and instant  joyous gratification, had incredibly lost all its appeal.

I have finally, after all the many crazy things I have gone through in my life, the last one being loosing my store that I loved so much 2 years ago, have been knocked out –TKO’d and the ref’s count is at 9 already.

But a dear old friend who has known me since before I was tall enough to reach the stove in my mothers kitchen, lovingly hammered home to me – there is no such thing as hiding from life. I must get up and keep moving. It is the only way to not just SURVIVE what life throws at you, but to do what seems to me now impossible, and actually start to THRIVE!

Even though all I want to do with every pore of my being, is to throw in the towel and stay down for the count, I will not CHOOSE that option today, my birthday.

So thankfully my day is packed with fun exciting things to do that I am actually for the first time in weeks looking forward to. Even though I know there will be moments in my day, where the truth of my reality will sucker punch me trying to knock me down, I will keep moving….

Chocolate Zucchini Muffins

Yesterday, I decided that the only person I was really depriving was myself, and I got back into the kitchen.

As I scrubbed my fridge clean, every swipe of my rag strangely making me feel better, thoughts of changes swirled through my head. Noticing some sad zucchinis whose last day was near, I decided to save them from a lonely end and zucchini muffins were now my new mission of the day.

I have made these muffins a thousand times in my store but never with chocolate. Thinking this oxymoron of a flavor ingredients, was the perfect metaphor to how I was currently feeling.The perfect way to start my first Sunday morning back in the comforting arms of my first true love…me and my  kitchen.

ingredients:

2 extra large eggs

1 cup sugar ( or for my diet version I use 1/4 cup sugar and 3/4 cup baking splenda)

1/2 cup oil (or for my diet version 1 cup apple sauce)

3 cups flour

1/2 cup cocoa powder

1 tsp. cinnamon

1 1/2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

2 1/2 cups shredded zucchini with peel on

pre-heat oven to 375F

In a large mixing bowl on medium speed, mix the eggs, sugar, and oil together. In a separate bowl sift together the flour, cocoa, cinnamon, backing powder, salt, and baking soda. Slowly add the dry ingredients to the wet ones in mixer and combine well.

Spray your muffin tins well with non-stick spray and fill them with zucchini batter about 3/4 way full. Bake for 20-25 minutes or until toothpick comes out clean. serve warm or cold.

Hello Everyone! Did I ever mention how much I love a large funky floral print in a room? Seems like one of my favorite printed fabrics are indeed floral designs. There are a few designer tips that are applicable when it comes to decorating with a floral motif.

1. Florals are everywhere! A floral pattern can be on wallpaper, a fabric, a tile, or even painted onto a piece of furniture.

2. Upholstered furniture will take on new life when covered with floral fabric. Be sure that it’s a look you’ll love for a long time, however. If you’re unsure, then choose upholstery in a plain or textured solid and dress it up with pillows in a floral print. Or, use easily changed slipcovers to bring a floral look to furniture.

3. Balance strong patterns with lots of plain surfaces, on walls, floors, sheets, or curtains. Strong florals are beautiful and sometimes a little can go a long way. Using plain backgrounds will also give you flexibility in updating your accessories from time to time.

4. Use repetition to balance the look of a floral pattern. Repeat fabrics within the room so the patterns are seen throughout the room. For example, dress your bed in pretty floral, a floral pillow to a plain chair, or perhaps some floral plates hung over the door.

Simply fresh. The repetition of the floral pattern on the bed and the roman shade is beautiful.

The busy floral pattern on the draped canopy and headboard is played down against neutral cream walls and solid navy fabric and furniture.

Here the floral wallpaper is the focal point. The headboard and draperies are solid and some more pattern and color is introduced in the throw pillows.

Again, the repetition of the floral pattern on the draperies and the headboards are chic. Notice the plain walls and the solid bedskirt. I do love the overscale houndstooth pattern on the X benches in front of the bed.

How fab is that huge floral panel above the bed? The simple hotel style linens modernize the black and white bedroom. Now you see that a floral can be totally modern as well.

How fun is this girls bedroom? The pink and green floral wallpaper is simply stunning. Adore the hot pink desk and Lucite chair. The solid cornice and draperies are simply bordered with contrast trim.

Have an amazing week everyone!

XOXO,

Marissa

Can I just say how much I LOVE Sunday Mornings! Especially the ones like today –where the view out of my kitchen window is nothing but white frozen lake  and I am allowing myself to indulge in a day of full procrastination (all pressing work on the back burner till further notice). There is nothing I want to do more, other than enjoy this VERY late morning, me & my girlie still in our PJ’s at 11:30 AM, making brunch together with no pressing urge to really “start” our day.

A lazy Sunday is rare, and so I am making the most of this one – and it REALLY is WAY to cold to venture out, even though I could use a quick trip to the grocery store. Which is how I got to  making this very delicious Fried Egg Avocado & Cream Cheese roll ups for this morning’s brunch.

I saw this idea for making the avocado and egg on pinterest. My daughter and I really love avocados (for Tunie it is her GO-to food), and always have a few, in all states of ripeness, on my kitchen counter, and we both love runny sunny side up eggs, so this recipe was a MUST TRY!

Then with the extra leftover Challah rolls from Shabbos, I made these super quick and easy cream cheese roll up as a treat. I make these all the time when I am looking to use up my Challah, it is one of the many recipes I have to use up those leftovers. Your kids will love them, and they are really great for an on-the-go breakfast.

I am hoping that this day of leisure can last a few more hours before the cold reality of life sets in and so I am off to enjoy it …. manyna all!

Fried Egg Avocados

ingredients:

1 avocado, sliced in half, peel still on but pit removed

2 large or medium eggs

sea salt

fresh black pepper

Directions:

pre-heat oven to 400 F

Crack one egg into each of the sliced avocados. Bake in oven for about 10 minutes.

sprinkle salt and pepper to taste

Cream Cheese Roll Ups

Ingredients:

Sliced Chalah or any Bread sliced

Cream cheese

melted butter

cinnamon

granulated brown sugar

Directions:

Pre-heat oven to 400

Spread cream cheese on one slice of challah. Roll the challah into a mini log.

On a paper plate that has some melted butter and a few pinches of cinnamon mixed together, roll the challah log in the butter.

Make sure the entire log is covered and then sprinkle some brown sugar on all sides. Bake in oven for 5-8 minutes until golden brown.

Shavuah Tov! It finally snowed here on the east coast this weekend and of course it was the one night I did not park my car in the garage!

After being out in the freezing cold with all the rest of my neighbors de-icing the car, I am SOOO ready for this delicious hot cocoa drink. – IN FACT, I DESERVE this DRINK!

Not of the most dietetic of the hot cocoas out there – this version uses my favorite Torino milk chocolate bar that gets slowly melted in to a glass of hot steaming milk. Topped with some fresh whip cream, a little cinnamon and more shaved chocolate – there is really nothing like it.

In Israel this is what they call the Viennese chocolate and is a regular item on almost every café menu. The first café in NY to bring it in was Café K on Ave J that I know of, and when  I opened Tastebuds 10 years ago, I happily adapted and put it on our drink menu.

What I really love about this drink is that slow hot chocolate melt you get stirring your bar in to the steaming milk. Truthfully I almost never melt the entire bar, eventually the last bit ends up being eaten out  right!

Perfect for a cold Saturday Night – I highly recommend snuggling down on the couch with a hot steaming mug and enjoy a little Chocolate Heaven!

There really is no recipe – Steam milk  on the stove, Pour into mug, with one bar of your favorite milk chocolate and stir till melted. Add whip and cinnamon for extra deliciousness!

After this crazy week of cooking non-stop for other people, I am a little cooked out. So for this Shabbos Friday night dinner, I am taking the lazy quickie root and making this delicious soup with some simple one pot chicken and some baked apples for dessert.

I love this soup.The cauliflower gets roasted in the oven with some salt and olive oil; most times I have to make a double batch because I end up eating half the cauliflower before it ever gets to the soup pot.

I use cauliflower all the time in place of actual cream to make soups creamy and low fat. This soup is not the prettiest of soups, but the taste makes up for the look.

pic via

Roasted Cauliflower Soup

3 cups frozen cauliflower florets, defrosted

extra virgin olive oil

Kosher salt

black pepper

2 leeks, sliced

1 small onion, diced

1 tsp. thyme

2 tsp. crushed garlic

2 bay leaves

2 carrots, sliced

3 cups vegetable broth

2 cups water

2 large potatoes, diced

Preheat the oven to 400 degrees.

On a large cookie sheet that has been sprayed with non-stick spray, lay out the cauliflower. Generously drizzle olive oil and liberally sprinkle the salt and black pepper all over the cauliflower and lightly toss. Place the sheet pan in the oven and roast for 20-30 minutes or until the cauliflower has browned nicely.

In a soup pot, sauté the leeks and onions in olive oil over medium-high heat. After about 3 minutes, add the thyme, garlic, bay leaves and carrots and mix well with the onions. Let the carrots tenderize for about 3-4 minutes and then add the vegetable broth and bring to a simmer. When the cauliflower has browned, add it to the soup pot and mix well with the carrots and onions. Then add the water and the potatoes. Cover the soup and cook on the stove top for about 20 minutes more. When the potatoes are soft enough to pierce with a fork, remove the bay leaves with a slotted spoon and use a hand immersion blender to blend the soup to a creamy texture. Use salt and pepper to taste. This soup goes great with a garlic croutons or parmesan cheese garlic bread.

Friday Flowers

Again looking for the easy simple way out this Friday I was lucky to have  a few of these simple gorgeous white dendrobiyum orchids left over from a party a did last night.

A handful of these stunning stems put into a simple vase is all I need for a beautiful arraignment.

You can find these in bunches of 10 usually in any grocery or flower shop and most times they are about $1 a stem.

Inexpensive and perfect for today’s Shabbos flowers. If you cut the stems and change the water every other day, these orchids will last you up to 8 days!

Have a terrific Shabbos! tll next week…Sarah

I find that whenever I cater events, I really get inspired and usually produce some of my most successful recipes.

This recipe was created for a baby shower whose guests were all very conscious of their weight.
I needed low caloric hors’devours and  came up with a mini version of Salad Pizza using whole wheat flour and low- fat salad dressing.

It was the perfect party bite. I then introduced it to the daily lunch menu in my café, and after a little promotion and some free taste testing, it became a huge hit with out ladies who lunch crowd.

But today I am looking for something filling and cheesy and I am using frozen whole wheat pizza dough that I had made a while back. I can not even begin to tell you how this pizza hits the spot and is the perfect light and filling super idea for the whole family!

Tip: If you have no desire to make your own pizza dough, frozen dough or a piece of
your local favorite pizza shop dough will do just great. You can also make the salad
with any vegetable and favorite low-fat dressing that you desire.

Really Easy Pizza Dough: (makes 2 10-inch thin crust pizzas)

This pizza dough recipe makes enough dough for 2 crusts which will freeze
beautifully wrapped tightly in plastic wrap for up to 3 months.

¼ cup warm water
1 1/8 tsp. dry yeast
½ cup water, room temperature
4 tbsp. extra virgin olive oil
2 cups fl our (can use whole wheat or
white all purpose)
1 ½ tsp. kosher salt
For salad pizza topping: (for 1 pizza)
½ cup grated low fat mozzarella cheese
1 romaine heart, chopped
2 small cucumbers, diced
1 tomato, diced
1 carrot, shredded
3 tbsp. sliced black olives
3 tbsp. favorite low fat dressing
Parmesan cheese for garnish (optional)

1 Preheat oven to 350 degrees.

2  In a small bowl, pour in the warm water and then add the yeast (do not
mix). Let the yeast stand for about 5 minutes or until it soft ens. Mix the
yeast gently in the water to dissolve, cover bowl with towel, and allow to
stand for another 15 minutes. Add the room temperature water and 1 tbsp.
of the olive oil to the yeast and mix to combine.

3  In a mixing bowl with the paddle attachment, add the flour and salt.
On low speed, mix the flour slightly. Continue on low speed, adding the
yeast water and the rest of the olive oil and slightly increase the speed on the
mixer to incorporate (about 2 minutes).

4  Switch to a dough hook attachment and knead dough on medium speed
for about 4 minutes until dough turns smooth. Remove dough from bowl onto floured counter and knead by hand for another minute. Place dough into a lightly oiled bowl and cover with plastic
wrap. Place in warm spot and let proof for an hour.

5 When dough has doubled in size, divide into two parts. Using a floured rolling
pin and surface, form one part into ball and roll out into a 10 inch circle; top
with grated mozzarella cheese and place onto a sprayed baking sheet. Bake for 10
-15 minutes.

6 Assemble your salad in a mixing bowl,placing all the ingredients together and mixing well. When pizza is hot out of the oven, layer the salad

These muffins are a great sweet treat for after dinner or shabbos morning.  They also freeze very well, so I usually double the recipe and put a batch in my freezer for a quick dessert.

ingredients

• 1.5 cups white whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp each ground cinnamon and cardamom
• 4 tblsp canola oil
• 10 oz pitted chopped medjool dates
• 1 cup hot water
• 1/2 cup milk or almond/soy milk
• 3/4 cup brown sugar or 1/4 cup truvia
• 1 large egg
• 1 tsp fresh lemon zest
• 1 tsp vanilla extract
• 1/4 cup chopped nuts (optional)

directions

Preheat oven to 325. Combine oil, hot water and milk with dates, and heat in a saucepan on the stove or in the microwave in a microwave-safe bowl until simmering and the dates start to fall apart. Let cool and add egg and vanilla. Mix together remaining dry ingredients in another bowl and add to the date mixture. Mix well by hand and spoon into paper lined muffin tins. Bake 20 minutes. Yeilds a dozen muffins.

Instead I decided to  get my Tuesday Fashion Fix and searched the mags and sights to see what some of my favorite Fashion Designers have in store for the upcoming Pre-fall 2012 Season. (I know it is very confusing we seem to always be a year and a season ahead in Fashion) 

HAPPY DAYS are here my Tres Chic Modest Dressing Fashionistas – It seems that the designers have finally all gotten our memo – Elbows & Knees need to be COVERED – because with the latest look-books of the pre-fall 2012 season – Designers like Stella McCartney and Nina Ricci are rockin the Modest Dress with some GORGEOUS clothing – all of them with a hint of inspiration taken from the 40’s. 50’s and early 60’s!

It is going to be a blast shopping next season girls!!!

Here are some of my Favorites of the PRE-FALL 2012 LOOKS:

Stella McCartney Pre-Fall 2012

Remember the Argyle Sweater – Well it’s back in a BIG WAY!  Notice the skirt length – right below the knee! Also Love the Brown Boots with the Black Ensemble.

Notice the makeup trend – Nude face and lips – everything is toned down

Nina Ricci Pre-Fall 2012

Again the skirt is just below the knee. Fur accent is here to stay  and the demure sweater with jeweled details completes this elegant, classic and refined look

More Nina Ricci Pre-fall 2012 Trend: Print on Print, 40’s inspired mini shoulder puff sleeve, more Knee Length Skirts & Gorgeous Detailing – here it feathers on the bottom of this printed skirt. Makeup is also that 40’s – 50;s red lips and red nails.

N°21 Pre-Fall 2012

Sweater Suit STYLE: It is all about the Dressing Like A CLASSY DAME

Shoe Trend Watch: Elegant Narrow Shape with Design Details

Barbara Bui Pre-Fall

What I love about this collections, is the designers NO FEAR of playing with her skirts hem line. Again the skirt covers the knee but the abstract cut of the skirt, shorter in the front/longer in the back makes for a stunning look. She is also playing with her browns and blacks and the hottest 2012 FALL TREND COLOR – CRANBERRY!

3 BIG ACCESORY & DESIGN MUST HAVES I NOTICED:

1. Don’t be AFRAID to accessorize with CHUNKY  JEWLERY that is LAYERED & has that great VINTAGE FEEL

2. Its all about MIX N MATCH with PRINTS & PATTERNS

3. KEEP IT CLASSIC with a TWIST, PREPPY & ELEGANT

Next week MICHAL K. will be back with her terrific Style Advice! YAY!

Thank you for indulging me my Fashion FIX Cravings – it has been a blast! Its always fun to come outta the kitchen every once and awhile!

<3 Sarah

Now that I have fully immersed myself in slow cooker and one pot recipes I am having a grand ol’ time testing and creating some delicious dinners.

Recently I have been reading a lot of southern cookbooks and all of them have a recipe for the basic dinner staple Red Beans & Rice. Growing up I had a nanny from Guyana (a state in South America), who use to force feed me red beans and rice and needless to say I have been scarred for life on this dish. Also who wants to make a dish that requires you to soak beans overnight?

But as I read the tempting descriptions and seduced by the mouth watering pictures I was seeing, I caved into the the lure of the red rice and bean dish, and soaked myself a bag of red kidney beans overnight.

The grain bearing plant was introduced to America when African slaves were forced by the Spanish to move to Louisiana during the New World era. Because the crop was easy to grow in the harsh swamps of the state, it became an important food staple to both African slaves and Louisianans.

Eventually food grew scarce and the well-known Louisiana dish became a household staple in almost every home because of its inexpensive cost. In addition to its two main ingredients,  the dish also included onion, meat, celery and an assortment of herbs and spices.

But what intrigued me the most about reading the history of beans and rice, is that New Orleans, this meal was traditionally saved for Monday Nights. Why Monday nights you ask? Well depending who you ask, it was either because it was the best way to use up ham bone that was served for Sunday night dinner or because Monday’s were traditionally washing day for most households, and so women could put up the beans in the morning and not worry about dinner while they were off the whole day doing their household laundry and chores.

So fittingly enough this is the perfect dinner to make this Monday night – even though my laundry day is usually every day with a 2 year old in the house! I found by using the leftover deli I usually have from Shabbos, it was not only a superbly tasty addition to the recipe,  but also a great way to keep that practical tradition the New Orleanais had using their ham bone.

Meaty Baked Beans & Rice

adapted from Cook’s Country

Note: After making this recipe initially in the slow cooker, which was just fine and the beans were extremely delicious  – I do believe that making this recipe in the oven would be even better.  I have given both options here.

Instructions:

1 tbsp. olive oil

1 onion, chopped fine

2 garlic cloves, minced

2 cups chopped deli meats (I used leftover turkey roll, corn beef & pastrami roll)

2 tsp. sweet paprika

1 tsp. cumin

1 tsp. salt

1 tsp. black pepper

3 cups water

1 lbs. pink beans, pinto or red kidney, soaked overnight & drained

1 cup ketchup

1/2 cup dark brown sugar

1/2 cup dijon mustard

Directions:

Preheat oven to 350 F

Heat oil in Dutch oven over medium heat for about 1 minute. Add onion and cook until softened, about 5 minutes. Add the garlic, all the spices and all the chopped deli and cook for another 1-2 minutes.

Add the water and the beans and bring to a boil. Cover, transfer to the oven and cook until beans are just beginning to soften – about 1 hour.

For the slow cooker users: Remove the beans from the oven, transfer all the beans,( minus most of the liquid  that is left) to your slow cooker, add the ketchup, brown sugar, and mustard. Bake until beans are completely tender and sauce is slightly thickened, 2-3 hours.

For the One Pot Oven Users: For those of you who are NOT using a slow cooker, after the first hour of cooking, stir in the ketchup, brown sugar and mustard. Bake, uncovered, until beans are completely tender and sauce is slightly thickened 2-3 hours. If the sauce has thickened but the beans are still not tender, add up to 1 1/2 cups of water and continue baking.

For the RICE:

Cook jasmine rice according to instructions. Add 1 tbsp. olive oil and a pinch of sea salt and serve topped with a nice heaping of meat baked beans.

Hi Kosher Street Friends!

This freeeeeezing weather is really making me yearn for the sun!I wanted to warm myself up by thinking of bright sunny colors and compiling a blog of deliciously warm and zesty interior spaces. From butter to lemon to dandelion yellow rooms can be perfectly lovely. Yellow can be used in many ways. A neutral space with a touch of yellow is fantastic, yellow plus another color is fabulous, and monotone yellow is beautiful as well.

Designer tips when dealing with the color yellow:

1. A simple inexpensive way to add a little bit of instant yellow color to your draperies is as follows- apply a thick yellow grosgrain ribbon around all edges of a simple cheap fabric or your existing fabric.

2. Cover lots of old large books in yellow paper and put them into a neutral bookcase then add fresh yellow flowers (love yellow tulips or orchards) to your coffee table or commode.

3. Re-cover your old outdated throw pillows with a bold bright patterned yellow fabric.

4. Want more yellow?! Repaint 1 item in one room in a bright yellow color. How about your old dresser or kitchen table or thrift shop mirror?

5. Remember- fabulous design need not be about money. A little creativity and flea market/thrift shop/antique stores shopping can go a LONG way.

Interiors of the bookshelves are painted a bold yellow and the floral green and cream sofa in front it gives the room an eclectic acquired feel.

This transitional grey yellow and green bedroom is sophisticated and has a nice balance of masculinity and femininity. Adore the placement of the modern artwork above the night table and the plush velvet antique chair.

Why not beautify your laundry room? This deep yellow Farrow and Ball wallpaper creates instant “chicness” into an otherwise boring space.

Don’t want an entire yellow sofa? Throw some yellow throw pillows onto a crisp slip covered sofa and voila! The inserted wallpaper on the panel is so smart and beautiful.

Rich monotone yellow in a guestroom is soothing and serene.

Touches of lemon yellow on the linen, throw pillows and accessories meld so nicely with all pink in this fun girl’s room.

I just love this living room. I swoon over shades of yellows and blue together. The large overscale modern artwork makes this traditional room into a transitional eclectic space. The draperies are terrific the bold blue chairs are gorgeous when placed in front of the yellow chinoiserie wallpaper.

A modern kitchen with an old farmhouse island. Snazzy yellow stove! Crisp and fresh.

This yellow office/den is so chic! One thing I would change is the carpet color. With all the upholstery being yellow, I would like to see a neutralized carpet /rug color. Love the wall of dark modern bookshelves.

In this dining room, a yellow Asian cabinet is the focal point. The citrusy yellow color on the cabinet works beautifully with the Hollywood regency purple-blue chairs.

In this photo, I wanted to show you how accessories such as pillows and fresh flowers can really add such a punch of color to a room. I don’t love the sofa or the mirrored tables but the wallpaper is great.

Hope you all enjoyed this weeks post and cant wait till you see what I have in store for next week!

XOXO,

Marissa

Interiors by Marissa, LLC

Shavuah Tov! Any one dared to venture outside on this supremely blustery Shabbos day? I think we in the east coast have been really spoiled these last few months with the weather and cold days like today –well if your like me, you become a baby bear and hibernate! Love Cold Windy Shabbosses!

So I have been Cranberry Crazy the last week and decided just for the heck of things, to make one last cranberry recipe – this very berry smoothie. I used up the left over relish I had from earlier this week – DELISH.

But I do not expect all of you to join my cranberry band wagon so here is a terrific very berry alternative – the strawberry blueberry smoothie!

Another crazy wildly popular smoothie I would make in my old café every Saturday night.

Off for a wild and crazy night at an exciting 1 year old’s Birthday party – where this smoothie and my cookie monster & elmo cupcakes are going to be the drink and food of choice.

Have a great night all! Sarah

Strawberry Blueberry Smoothie

Tip: You can use 1 ½ cups of ice with fresh blueberries and strawberries for the same results

or can use 1/2 cup of cranberry relish like I did for a tangy version of this recipe.

½ cup frozen blueberries

½ cup frozen strawberries

2 tbsp. honey

1 cup Skim milk

Pinch ground ginger (optional)

Fresh Whip Cream

Combine the two fruits, honey and milk in blender and blend till smooth. Sprinkle the cup with fresh ginger, pour the smoothie and top with fresh whip cream and blueberries.

Another week another Friday! Where does the time go..no seriously where does the time go?

This week I have been obsessing on all things cranberry – from Fashion to Food I can not seem to get enough.

My cranberry craze got the best of me this week, when I needed to make room in my packed-to-the-gills garage freezer, and the thing that was taking up the most room was my stash of fresh cranberries.

I always loved the little berry, from the taste to the awesome color- but this week it seemed that EVERYTHING I did had a cranberry influence.

Well as you can imagine with my frozen stash, it was cranberry relish for roast, cranberry chicken, cranberry couscous with pine nuts, cranberry scones, cranberry biscotti, cranberry blueberry muffins, and cranberry granita on the menu for the entire week – I could not give my baked goods away fast enough (your welcome Dev, Penina, & Meli R.– you owe me big time-lol – but there are a few left and my freezer still has NO ROOM!)

Then as I was doing this week’s absentia fashion post (huge thanks to all for making it the big hit on KS this week!) my friend Effi – tres’ chic-ka herself sent me all these gorgeous Fashion pics, AND she also sent me a link to these stunning shoes – that I ultimately bought and am currently obsessed with! Can not wait to wear them soon!

Shoes:Enzo Angolini zappos.com

Here are the Cranberry Fashion Pictures Effie sent me – LOVE how the cranberry is really so neutral – I predict – Cranberry will be the new BLACK.  Love how just a POP of it goes a long way(note the bag and shoes). Or, how an entire outfit is made all the more classic with a slight edginess to it,  even when dressed from head to toe in that yummy cranberry color.

FRIDAY QUICKIE DESSERT

One of my favorite cranberry recipes I tried this week was this upside down cake – as my pic did not come out nearly as pretty as this one – I am using hers! I must say for a Martha Stewart recipe it was pretty good and best of all WORKED!

pic  and recipe adapted from this terrific site

Ingredients

• 8 tablespoons margarine , room temperature
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 3/4 cups cranberries
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 non-dairy whip topping (I always use Rich’s whip)

Directions

1. Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons margarine. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
2. With an electric mixer, cream remaining 6 tablespoons margarine and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to margarine mixture in three batches, alternating with the non dairy topping, until well combined.
3. Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

FRIDAY FLOWERS

Filling up a simple glass vase with cranberries and water is the perfect way to add an instant pop of color to your table. Keep your flower muted and neutral for a terrific elegant and beautiful over all look!

Have a warm, cozy and restful Shabbat ALL!!! till next week…Sarah

Simple white carnations and cranberries

Simple White Spray Roses and cranberries

Interesting daily tidbit – Today is national Curry Day  – Love it!

If you haven’t noticed my obsession with all things curry, this dish will make it quite evident. This One Pot meal is super easy to put together and the aromatic smells coming from your stovetop alone, will make you swoon with anticipation for dinner tonight.

Now curry is one of those words that really has different meanings. There is curry  – a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Such curry dishes are usually understood to mean vegetables/meat cooked with spices with or without a gravy. (technically curry means sauce though)

Curry powder is a spice mixture of widely varying composition developed by the British. Yellow curry powders that we are use to buying here in the USA, are often made up  of turmeric, coriander, cumin, fenugreek, mustard, chili, black pepper and salt. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more.

I have been using CURRY since I started cooking, it is a spice that I find enhances everything from tomato sauce to basic chicken and roasts and I also make a killer Curry Fettuccini Alfredo. No food is safe from my curry obsession. However, I find that so many people I know really don’t ever use it, and actually don’t have it in their spice cabinet. So I am on a mission to change that one recipe at a time – starting with this one!!

Recently, I served this dish one Friday night, and a seven year old guest literally licked her fingers clean. My obsession is slowly spreading….

Chicken Curry

Serves 4-6

Ingredients:

2 lbs. baby chicken drumsticks (or sliced chicken thighs)

¼ cup of flour

2 tbsp. extra virgin olive oil

1 onions, diced

2 tsp. curry

1 tsp. cumin

1 tsp. Kosher salt

1 tsp. black pepper

1 tsp. cilantro

1 tsp. thyme

1 tsp. basil

2 cups sliced mushrooms

1 cup shredded carrots

1 cup canned chickpeas

½ cup coconut milk or cream

½ cup white wine

½ cup chicken stock

Directions:

Pre-heat your cooking pot on med-high flame. Lightly coat your drumsticks in flour and gently place onto bottom of hot pot. Sear off your baby drumsticks on all sides for about 3-4 minutes total. Remove drumsticks from pot and set aside.

Use the same pot (without washing it) and sauté the diced onions in olive oil. Gently deglaze the bottom of pot using the flat end of a wooden spoon. Add the spice and mix them well with the onions and let cook for about 3-4 minutes. Add the mushrooms and mix well; cook for 3 minutes and then add the carrots and chickpeas. Add the coconut milk, wine and chicken stock, combine all ingredients well, cover pot and let cook for about 4 minutes more. Add the drumsticks you set aside, lower flame to medium and cook on stove top for an additional 30-40 minutes. At the end of this time, your Chicken curry liquid should be reduced by more than half; if not, uncover pot and let cook for an additional 5 minutes.

Serve hot over basmati rice.

FYI: FUN FOOD KNOWELDGE

Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer’s disease. A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries leads to the body’s release of endorphins, curry is claimed to be one of the most powerful aphrodisiacs.With the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction! – Well at least there is a scientific reason for my obsession!!