I just got back from staying with my sister and her husband,while working on the latest edition of eat.shop los angeles (coming to you in May of 2010). My sister Amy and I decided that we need to start a craft revolution—a Neo Craft movement, if you will—and judging from her craft room and studio and her multitude of projects (needlepoints, letterpress, crochet, feather-headbands, jewelry—she has no limits), she should be our leader, our revolutionary, our Che Guevara. For those of you who want to join the resistance, here’s a few inspiring photos from Amy’s workspace.
I have a phobia about certain types of launch parties. You know the type—where lots of C-list celebs show up so they can get their picture taken in their frozen America’s Top Model pose (toe pointed, knee tucked in, gut sucked in) in front of the step-and-repeat and then get a some swag. But when the good people at Club Monaco (where the books are now being sold), asked if they could throw parties in honor of the new editions of eat.shop chicago, boston and vancouver (there’s also new editions for seattle and new england), I changed my tune.
Tonight is the first party in Chicago at the Damen location. Anna will be there, as will goodies from Southport Grocery and Sarah’s Candies. Drop by between 7 – 9p. You will find Jon and I happily ensconced at the Vancouver party this Thursday the 19th at the Robson location from 7 – 9p. Come have a drink with us and grab a book while you are at it. And then Tuesday the 1st of December is the Boston party at the Prudential Center location. Same time as the others. Anna will be there will bells on.
I’m going to H. E. double tooth picks, but it was so worth it. My most recent eating offense was when I learned about the Neapolitan specialty—the sfogliatella riccia, which exists somewhere between a croissant, a strudel, and a caramelized potato chip. This orgasmic pastry is made of thousands of layers of hand-pulled dough and baked around sweetened ricotta cheese flavored with cinnamon, limoncello and bits of candied citrus. Eating one piques all of the sensations. The dough is extremely flaky, better yet crispy, but as your teeth reach the rich center the filling is like the most glorious cheese danish. Oh, and did I mention these are made fresh all day and served warm throughout Naples? It is a good thing I was only in Naples for one day.
This little video illustrates the difference between Paris and other big cities around the world. While in New York subways, a few weeks ago, I entertained myself by counting rats scampering amongst the Dunkin’ Donut cups discarded in the tracks. (I saw 8 in a week!) But in Paris, small impromptu chamber orchestras play pretty music for you while changing trains in the incredible metro system. Ahh… douceur de vivre
iphone screen meets the hard ground of zion and does not bounce. 5 days ago
staying at the desert pearl inn just outside of zion. one of the more perfect "family" hotels i've ever stayed. and the setting is stunning. 6 days ago
spent the day today in zion nat'l park during a thunder/lightning storm and torrential downpour. it was the best cleansing experience ever. 6 days ago
