Bourbon Pecan Ice Cream Pie

Food & Drink October 5th, 2015 — by:

This pie is all of our favorite things in one simple recipe. Enjoy!

Bourbon Pecan Ice Cream Pie

Start with a pie crust…. This can be store bought or homemade depending on how ambitious you’re feeling. We love a graham cracker crust for additional flavor. Layer in Bourbon Pecan Gelato. Mix Chocolate chips, heath bar crumbles and pecans for the topping and then spread them on top of the gelato. Drizzle with caramel and voila!

October Decor Finds

Shops October 5th, 2015 — by:

Get in the spirit with these subtly spooky home finds.

Skull & Crossbone Glasses and Decanter

Handmade French Vase

Momento de Mori Lamp

Pumpkin Chai Candle

The Werewolf

No Smoking

Singing the Blues Martini

Food & Drink September 21st, 2015 — by:

​This decadent treat from Sallie’s Greatest is part happy hour and part dessert and we can’t find a thing wrong with it!

Singing the Blues Martini

1 oz. vodka
1 oz. Blueberry + Lavender Simple Syrup
1 oz. Café Granita liqueur (coffee liqueur)
1 oz. Tolon-Tolon Macadamia Nut Cream (can use Frangelico)
1 oz. half and half
Chocolate syrup and blueberries for garnish.

Put all ingredients in a shaker with crushed ice. Shake for 30-60 seconds to chill and strain cocktail into martini glass that has been swirled with chocolate syrup. Garnish with 3 blueberries.


GET THE LOOK: 2015 Emmys

Entertaining, Fashion September 21st, 2015 — by:

The Emmys were full of laughs, powerful speeches and of course, fashion. Check out some of our favorite looks from the evening!

Viola Davis stole the show with her powerful acceptance speech and stunning black and white gown. Pictured above, left to right: The Charlotte Dress, Best Actress winner Viola Davis sporting Carmen Marc Valvo, Giorgio Armani Lipstick

Sparkly stripes were a trend of the evening. Pictured above, left to right: Beaded Envelope Clutch, Claire Danes in Prada, Pomellato Link Bracelet

A huge congrats to Brackish Bow Ties whose Green Pond Tie was worn by  Emmys host Andy Samberg, while Don Cheadle chose the Guinea Tie.

Navy was another trend that we saw repeatedly on the red carpet. Pictured above, left to right: Sarah Paulson in Prabal Gurung, S. Carter’s Diamond Needle Earrings, Katie Fong’s Camila Dress.


Shops September 14th, 2015 — by:

​Go wild with the season’s hottest trend in the home and on the runway.

This cowhide box from MooMoo Designs is such an elegant way to store your wine.

For the home that has everything, now there’s a calfskin leather and lamb fur accent pillow. Luxurious French milled calfskin is backed with lush Tibetan lamb fur and finished with signature smooth hide welting.

This zebra lamp is destined for a quirky loft, or more romantic “Out of Africa”-style abode.

These hair on hide cufflinks present a very unique combination of materials and are stunning on the cuff.

These springbok pillows give a room just enough texture and attitude.

The Ai-zan symbol on this zebra printed cowhide bag represents purity of spirit in Haitian vodou.


Cauliflower + Zucchini Gratin

Food & Drink September 14th, 2015 — by:

Thank goodness for our friends at Coppermill Kitchen for coming up with this delicious way to get in our veggies! The only thing better than this tasty dish is the beautiful 19th century French Spatula with which it is served.

Serves:  Six
Cook time: 40 minutes

Prep Time: 20 minutes


1 head of cauliflower (about 2-3 lbs). If using pre-cut cauliflower get 1½  lbs.

2 small zucchini (total 12 oz.)

1 stick/8 TBL butter

4 TBL flour

2 cups half and half

8 oz. gruyère cheese, grated

½ cup parmesan cheese, grated

½ cup bread crumbs (add Panko for extra crunch)

½ tsp salt

½ tsp fresh ground black pepper

½ tsp nutmeg


Recipe Steps:

Preheat oven to 375°F

  1. From the stick of butter, use 2 TBL to generously butter a  9×12” baking dish
  2. Bring a large pot of salted water to a boil
  3. Cut cauliflower into florets
  4. Cut zucchini into quarters lengthwise, then into ½” pieces
  5. When water comes to a boil add cauliflower, cover, and reduce heat to medium and cook for five minutes. After five minutes add zucchini for an additional five minutes
  6. Drain vegetables and let cool while you assemble sauce
  7. Melt 4 TBL of butter over medium heat
  8. Stir in flour, and let cook for five minutes, stirring frequently
  9. Slowly stir in half and half, and continue to stir until sauce thickens. When sauce is thick enough to coat the back of a spoon remove from heat and stir in 1 cup of grated gruyère, reserving the rest, and add the seasonings. Stir until cheese is melted and sauce is smooth
  10. Put vegetables into baking dish, pour sauce over them, and stir if needed to coat all vegetables
  11. Mix together remaining gruyère, parmesan, and breadcrumbs together, and sprinkle over the vegetables. Cut any remaining butter into pieces and dot the top of the casserole with that
  12. Bake for 40 minutes, until sauce is bubbling and top is browned