A LITTLE BIT OF THIS AND A LITTLE BIT OF THAT! NOTES FROM THE WEEKEND
It was such a cold weekend that I wanted to just stay inside and keep warm! Mr. Crazy Blonde and I did brave the elements yesterday to go for a walk just down the street and we took these pictures. If I look cold, it's because I was! I bought the Stuart Weitzman over the knee boots that I'm wearing back in early December and I have not regretted the purchase. They are truly very warm and the price per wear - next to nothing! Also, this weekend I made a scrumptious cheese platter, prepared a delicious Valentine's Day Brunch, started packing for Savannah (warm weather at last), bought Kate Spade's new book, All In Good Taste, started reading Shanda Rhymes inspiring book, Year of Yes, and styled my new black patent loafers with a few outfits for Spring.
The cheeses on the cheese platter are Barely Buzzed from Cowgirl Creamery, Brie, and a Cheddar Harlech Horseradish Cheese. The rind of the Barely Buzzed cheddar-style cheese is developed by handrubbing a combination of finely ground espresso coffee beans, lavender and vegetable oil onto the wheel. It is one of my favorites! The Cheddar Harlech Horseradish Cheese is speckled with fresh horseradish and parsley and is very tangy and zesty! I got the adorable nut bowl in Provence last year!
If you're interested in cooking with cheese, The Cheesemonger's Kitchen is a great book full of ideas for every meal!
So many new magazines, so little time!
The Baked Eggs with Tomatoes, Herbs and Cream (pictured in the ramekins) were a big hit at Valentine's Brunch and much less rich than the Frittata. I have included the recipe below.
Baked Eggs with Tomatoes, Herbs and Cream
(recipe from Williams Sonoma)
2 teaspoons butter, plus more for ramekins
2 or 3 tomatoes, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
2 teaspoons heavy cream
4 teaspoons grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees. Generously butter ramekins.
In a bowl, stir together the tomatoes, basil, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Divide evenly among the prepared ramekins. Cut the 2 reaspoons butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining salt and pepper. drizzle each egg with 1 teaspoon of cream. Arrange ramekins on a rimmed baking sheet.
Bake until the egg whutes are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 teaspoon of the cheese. Serve immediately. Serves 4.
I am pouring over All In Good Taste, Kate Spade's new book all about entertaining! Love the wine stain at the bottom of the book! This is a must have if you love entertaining and Kate Spade!
A look from Damsel in Dior styled with loafers.
And finally, these pictures from my garden this morning! I think Spring really might be coming!
Wishing everyone a Happy Tuesday! Follow me on Instagram @Smithsuzanne. Please let me know what you think! Leave your comments in the box below and don't forget to sign up to get Crazy Blonde Life in your inbox!