Tuesday, August 21, 2007

The Most Beautiful Coat

This is the coat I am campaigning for. It is going better than expected. At this rate, by November my husband will be all for it! (maybe I shouldn't hold my breath?)

Seriously, though, every year on bonus day I go straight to Burberry after work and look at the winter coats, and every year I am disappointed because they don't have a muted plaid coat that season. I fell in love with the coat Ashley Judd wore in Someone Like You-(great movie)

Ever since I have been hoping Burberry would bring back the muted plaid...and FINALLY they have!

Marinated Shrimp with Champagne Beurre Blanc

I made this recipe that i found on Epicurious.com for our annual seafood Extravaganza! It was amazing--and it looked so good I took a picture. In fact--i think it is almost as good looking as the picture that came with the recipe

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.
Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

The Cutest Wellies

My sister bought these boots at a horse race and picnic in Surrey(UK). They are so adorable. I picked up a plain green pair but these were so cute I had to post.

Monday, August 20, 2007

Favorite Wedding Pics

Wedding Flashback

I have been thinking about my wedding recently...It wasn't so long ago. (May 19, 2007) My husband and I were married in England just outside London the cutest little church. My exteded family hosted the reception at their beautiful country house in Walton-on-Thames. I keep looking at the pictures because the day was so gorgeous. I arrived at the house 8 days in advance of the wedding so I had plenty of time to do everything myself-with a lot of help of course. From the flowers to the cakes, to the asparagus that we picked for the dinner and the applewood that we chopped to smoke the beef tenderloin--we did it all! And I have never had more fun!