So Glam

Because glamorous takes to long to type on a Friday.

From My Vintage Vogue

Happy June!

1. Can you believe it is already June? Whoa.
2. I've been following Design Sponge's monthly desktop calendars for a while now, but I think this months is my favorite. Isn't it sweet?

Summertime.

Now that Memorial Day is behind us (and what a glorious weekend it was!), it is time to start thinking of my summertime plans, which include, but are not limited to...

• Muny (for everything except Cats. Those tickets are up for grabs.)
• Shakespeare in the Park (anyone who thinks this is nerdy obviously hasn't been. Grab a blanket, snacks, and bottle of wine and sit in the grass at Forest Park. How could that be bad?)
• Botanicals Wednesdays, Twilight Tuesdays, Live on the Levee and other assorted outdoor concerts
• A visit from my good friend Karyn
• KC for the Cards/Royals series
• A weekend at Tablerock with just my friends
• Loufest in Forest Park
• A wedding or two...

And that is just some of the stuff I have on calendar. Summer 2010 is going to be a good one!

The Perfect Wave

Dear Cupcakes and Cashmere,
Why do you have the prettiest hair on the planet? And how can I make mine look like yours? I love you.

With the utmost admiration and jealousy,
Danielle

Stay Tuned

I've been seeing tweets from local news outlets that advertise more details... on air... two hours from now.

Are you kidding? I'm already online. If you can't give me the info you're being so elusive about on your own site right this minute, I'll just head somewhere else to find it.

The 'stay tuned' trick doesn't work when it comes to news online.

Pass the Pasta (Salad)

I've never been a crazy pasta salad fan (except maybe that boxed Suddenly Salad stuff), but lately I've really been craving it. I saw this recipe on Destined to Design, and can't wait to try it out (with a few tweaks. I'm not a big olive or pepper fan....).

10 ounces fusilli (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

DIRECTIONS
In a medium saucepan, boil 6 cups of water and cook fusilli per directions on box. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the fusilli has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the fusilli salad. Toss to combine and serve.

Words of Wisdom... from Julia Child

Really want this print from Kantan Designs to hang in my new kitchen (should I get it in yellow or burgandy?).