Attention lovers, this Saturday marks the start of Sarah and Nicolette’s Valentine Flower Shop on Mott Street.
From Me (CCL) To You (?)
Two years ago Miss Camille Grace hit the scene. Now she’s all grown up!
Happy 2nd birthday, Cami Bird. - Love, Auntie Courtney
Made a bunch of new Svpply sets. Above are a couple of my favs from Mad Science.
Alexander McQueen Agate Print Dress // Xray Skeleton Shorts // Pyrite Bobby Pins // NonFictionTees Mineral Specimens Tee // Bonehead Dino Folding Comb
4 days ago - 
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020312 - End Of An Era. #36coop
4 days ago - 2
2Time Warner Cable Launches ‘Ryan Gosling on Demand’ For The Month Of February
I kind of love this. Not enough to subscribe to cable but ya know.
4 days ago - 10
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Daydreaming about Iceland. (via tydepool)
6 days ago - 12
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While I tried my heart out to finish all of the olive oil cake before it past its prime, I didn’t quite make it. Lucky for me, the key ingredient for one of my other favorite sweets, bread pudding, is stale bread. And so, yesterday’s olive oil cake became today’s bread pudding.
Bourbon Drenched Olive Oil Bread Pudding
Serves 6 - 8
Ingredients:
Pudding:
Butter, for the dish
1/2 round loaf or so of stale olive oil cake, cut into 2 inch pieces (you could substitute a loaf of poundcake here)
4 eggs
1/2 cup sugar
1 1/2 cups whole milk
1 capful vanilla extract
Pinch of salt
Handful of golden raisins and sliced almonds
Generous sprinkle of cinnamon
Pinch of nutmeg
Sauce:
1 1/2 teaspoons cornstarch
1/4 bourbon, divided
3/4 cup heavy cream
2 tablespoons sugar
Pinch of salt
2 teaspoons butter, cut into small pieces
Directions:
Generously butter a rectangle baking dish.
In a large bowl, beat the sugar and eggs with an electric mixer on medium high for about a minute. Add the milk, vanilla, and salt and beat for another minute.
Place the olive oil cake pieces in the baking dish. Pour the egg mixture on top. Using the back of a large spoon, press the cake into the egg mixture. Cover and refrigerate for at least 30 minutes (or even overnight if you are patient which I am not).
Just before ready to cook, preheat the oven to 350 degrees. Bake the pudding for about 45 minutes until it is puffed and golden brown on top.
Meanwhile, in a small bowl, whisk the cornstarch and 1/2 the bourbon until well combined.
In a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until the sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining bourbon.
Cut the pudding into squares and set in bowls. Drizzle the warm sauce over the pudding — and if feeling extra decadent add a dollop of mascarpone.
1 week ago - 3
3Hey that’s me! So thrilled to make a surprise appearance in my “combat the rainy, grey NYC day” brights and J.Crew Popover over at From Me To You. Note: Every time I see Jamie Beck she is the one looking so cute!
Every time I see Courtney in New York she is always looking so cute!
What is your winter style?
012812 - Museum Of Natural History.
1 week ago - 3
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Just got some sweet deadstock hair barrettes in the mail from the lovely Frankie Zmetra of Lawrence. She runs a wonderfully well curated shop of vintage finds that if you aren’t already visiting you really should be.
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