Shannon Ables's Blog, page 256

10 Things You Will Be Thankful You Never Did

So much of living well is focused on what we do, and so often we are reminded that the only regrets we will have are the things we do not do. In context, the later is certainly correct as is the former as in order to build a life we enjoy living, we must be an active participant.

However, there are instances in which inaction is the best decision you will ever make. In other words, not choosing the following 10 things will be the best thing you can do to live a full life to be proud of upon reflection.

While some of the lessons below may become clear after we make the temporary mistake of considering them, or unfortunately partaking, my most significant aha moments have come the first time I heeded the advice below. The feeling you will have sometimes minutes, other times hours and even days after you do not take action is an ecstatic high of relief that is immeasurable.

Why?

Because when we choose not to send the angry email, refuse to be cynical about love and choose to keep striving forward instead of dwelling in the past, that is when the boss offers the compliment or the promotion, that is when an unexpected encounter takes place with an individual that you immediately are curious to know more about, and that is precisely that is when the doors that had remained closed begin to open.

Believe it or not, sometimes it is what we don’t do that makes a world of a difference on the overall quality of our lives. Yes, we must take the initiative, we must get our hands dirty when it comes to learning and trying new things, but sometimes the best thing is to exercise our willpower, take a deep breath and not do what we would most certainly regret later. Below are ten things you will not regret. In other words, don’t do the following, and in hindsight you will be full of ecstasy that you didn’t have to learn what not to do from experience.

 

Don’t . . . 

1. Send the letter you wrote or the thoughts you considered sharing that were inspired by rash anger, hurt or frustration

“If you are patient in one moment of anger, you will escape a hundred days of sorrow.” —Chinese Proverb

While I would suggest writing the letter or airing your thoughts to yourself, let it end there. Journaling helps tremendously, writing the letter and then ripping it up does as well. Sometimes we just need to make sense of why we feel angry, hurt or upset because often we just feel a particular feeling spontaneously and we don’t take the time to reflect upon it. When we take the time to do so, we can discover our role in unconsciously creating the environment that has caused us pain, and move forward in a manner that is more productive to render a different outcome next time.

And even if we do come to recognize that we must speak to a particular person about an issue that is bothering us, when we do it from a place of contemplation and rationality rather than emotional upheaval, we are able to speak with composure, clarity and reach a far better outcome that we won’t regret.

2. Eat/drink the entire box/carton/bottle (unless it’s water)

Now this may sound obvious, but sometimes giving ourselves a simple rule even on our worst of days keeps us from making an obviously bad decision.

3. Give up on your dream

“It’s not what your are, it’s what you don’t become that hurts.” —Oscar Levant

As the world keeps progressing, new paths toward success and contentment materialize. Individuals find avenues no one ever knew existed or thought would be possible. There in lies the hope to always hang onto even when your dreams seem completely dashed. The first test of dashed dreams is to determine how badly you want what you seek; the second is to see how creative you can be.

There is no doubt your journey will be different than others, so refuse to believe that your dream is not possible. I do not know that, you do not know that, thus the world cannot possibly know that either.

4. Hang on to people who don’t love you, don’t respect you, or  don’t want to see your beautiful self

When we are young, it is hard to have perspective involving the future that lays before us. It is hard to believe that more significant, beautiful opportunities and people will cross our paths so long as we keep striving forward, but they will. Therefore, as you journey on your path, let go without regret of any of the individuals listed above. After all, when you let go of what is not working, what is holding back or holding you down, you give yourself the space to expand, grow and welcome new individuals into your life.

5. Turn away from an enticing opportunity just because you don’t know how it will work out

“Regret of neglected opportunity is the worst hell that a living soul can inhabit.” —Rafael Sabatini

If we knew how everything in life would work out, the decision making would be easy, but we don’t, so it isn’t. Decision-making, especially when it comes to what we care most deeply about is hard when we don’t know how it will unfold. And while other opportunities will come along, each opportunity you pass up that truly grabs your attention, passion and curiosity, is to let go of a growth moment. A moment of boosting your realization of what you are capable of, of realizing what the world is capable of offering you if only you had the courage to try.

6. Assume everyone is smarter than you or conversely, you are smarter than everyone

I have a feeling you default to one or the other more often. I certainly know which one I used to default to commonly, and it immediately established how I would speak or present myself. Needless to say, when you see others behave in a manner that indicates they are assuming one or the other, it is off putting. Either it is their lack of confidence and insecurity that is a turn off or it is their arrogance that is off putting. Neither are a good idea and will not serve anybody well.

Instead, no matter what company you may be keeping, listen, speak less and when you do, be aware of your audience as you have had some time to observe and get to know them. In so doing, you are not trying to assess who is smarter than whom, but rather determine how you can contribute or what you may be able to learn that you didn’t already know.

7. Forget to wear sunscreen

For an entire host of reasons protect yourself from the sun. First, find sunscreen that covers as promised (these two were recently highly recommended by Consumer Reports as well as being the two I use daily when I am exposed in any way to the sun: La Roche Posay and Coppertone WaterBabies); then remember to wear it even if the sun is hiding behind the clouds.

8. Live in the past

If we use our past to try to predict the future, we limit the quality of life we can build for ourselves. Whether positive or negative, our past did happen, and we lived through it. Yes, we are a product of our past, but our past does not predict the future that will unfold before us. However, if we only assume based on what we know, the beauty that is waiting to be trusted, appreciated and noticed will never be unearthed, at least not by us.

Make peace with your past, decide what worked and what didn’t and devise a path to move forward, stepping out of the defaults that no longer serve you and trusting that you will successfully navigate the unknowns.

9. Compare your journey to another

Celebrate rather than compete. Applaud rather than criticize. Whenever we choose to compare we are doing so ignorantly. We cannot know the full story behind the other individuals of which we are placing our lives beside, and likewise, they cannot know ours. Therefore, be inspired, become aware and choose to stay in your lane, focused on your priorities, appreciating the scenery of others’ lives as you or they pass by and enjoy the journey.

10. Stop believing in the power and magic of love

First of all, believing in love begins within you. Begin to cultivate a life you love living, begin giving love in forms of how you live your life – your actions, your attitude, your strength to continue to find hope even in the most frustrating times – because life behaves very much like a boomerang. What we give out, will in some form or fashion return to us. We may not know when or how, we may not even realize it immediately when it does return, but it does – the good and the not so good. So why not continue to put good out into the world? Why not examine your life and see what is working and is fueled by love and what isn’t? What not release what isn’t? Why not then become more available to slowly letting down the walls? Why not take a risk? Why not have hope but not expectation? Because when we have expectation and something doesn’t occur when we think it should, we get in our own way. But when we have hope, the timeline is blank but we are allowing ourselves to be receptive so that when it arrives, we will be fully present and appreciative.

Love is indeed magical. Love is truly capable of the unexpected and perhaps even the impossible. So do yourself a beautiful favor and refuse to stop believing.

I wanted to end on the last one because in many ways it is an active choice to continue to believe, hope and have faith. And I think with each of these “don’ts”, is an undercurrent of these three concepts. Because by choosing not to do something, we are shifting to the understanding that temporary relief, or perceived relief, will not be as gratifying or fulfilling as the effect of taking a step back and choosing more wisely.

The good news is each one of these “don’t”s, if we continue to walk away from them, will eventually become a habit and we will no longer need to remember and will be living a more beautiful and enriching life because of what we didn’t do every single day.

SIMILAR POSTS FROM THE PAST YOU MIGHT ENJOY:

~The Best Learned Trait We Can Possess: Willpower

~A Powerful Couple: Boundaries & Vulnerability

~Why Not . . . Find Your Personal Power?

Time to Scoop Up Designer Deals

The time of year has arrived to take advantage of extremely low prices on quality designer wares. Net-a-porter’s semi-annual clearance sale begins today with items reduced as much as 50%. While the discounts will continue to increase as the coming weeks pass, as we know, it’s anyone’s guess which items will still be available.

Be sure to use eBates and Shoptagr to either save more money or be updated when prices drop on your favorite items. This morning I took some time to share some of the items that caught my eye. As you can see, blush continues to be a trend worth including in your capsule wardrobe for its versatile hue and ease of mixing and matching with a variety of other neutral colors. Also, silk and linen from Equipment, one of my favorite designers for blouses, has some beautiful items available.

SHOP THE ITEMS BELOW:

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Simply Stunning: Blue, Black and White

Whether you are wearing blue and white nautical stripes, black and white nautical stripes or pairing solids of any of these three hues, you can rest assured you will always look pulled together and timeless. I especially am drawn to the midi length skirts which are transitioning ever so well into spring and summer with a simple sleeveless or lightweight button up blouse. Cropped pants as well, show off your ankles epitomize spring and summer style. If any of these lengths are new to you, simply stick with a classic color and see how it looks on your frame. Enjoy being inspired to find new ways to mix up your wardrobe with the staples you already have.

 

Self-Awareness, Relationships, Style & the Met Gala: My Interview with Stylist Tiffani Rogers

~The Simple Sophisticate, episode #156
~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio

Each time NYC stylist Tiffani Rogers stops by The Simple Sophisticate podcast we begin with a conversation about the most recent trends and fashion events, but then it leads to a life discussion as we both, women in our 30s who are striving to enjoy the everyday, making it our own as well as reach our full potential while learning from the many lessons life abundantly shares with us. And this interview was no different.

As mentioned in the title of today’s episode, relationships and how to meet new friends and potential romantic partners are both discussed, as well as inching toward 40 and loving it. Tiffani also shares a couple of life lessons she has learned thus far, and we discover there is one approach we both use to remind us that we are doing just fine in this thing called life. Be sure to tune in.

Below are all the links, photos and videos discussed on the blog.

Style by Tiffani

Shop the City – Shopping Guide of Manhattan, use promo code SIMPLYLUX to save 10%
Discover Tiffani’s styling services: personal wardrobe, bridal, special occasion (online or in person)

Did you know you could hire her to be your on-call stylist? Yes! Weekly, Monthly, Yearly or Seasonal check-ins


Visit Tiffani’s blog for insights into taking care of your wardrobe, shopping and styling

~Past interview with Tiffani Rogers on The Simple Sophisticate:

Episode #129: Talking Style, New York City and Sales
Episode #111: A Discussion About Quality over Quantity in Fashion and Life

~2017 Met Gala, honoring Comme des Garçons designer Rei Kawakubo. Red Carpet style discussed on the episode:

~Priyanka Chopra in Ralph Lauren~

~Gisele Bündchen in Stella McCartney~

~Katy Perry in Comme des Garçon~

~Blake Lively in Burberry~

~Watch Norma Kamali video on the difference between 21 and 71 here 

 

~Petit Plaisir
~Blueberry & Rhubarb Crostata, find the recipe here .

Download the Episode

TSLL Spring Capsule Menu

One of the biggest challenges new cooks in the kitchen encounter is knowing which fresh ingredients to incorporate into their menu in order to ensure the most delicious flavor. Okay, maybe just new cooks in the kitchen named Shannon found this difficult. Admittedly, it has taken me years to become acquainted with the freshest seasonal ingredients, and I continue to learn and better understand which vegetables and fruit are at their peak in which seasons, as well as learn what to do with them.

Last summer I revealed TSLL Capsule Menu approach to eating well (delicious and healthy, but observing moderation with our favorite foods), and since that time the fall capsule menu was also released (a sample capsule menu for all-seasons is available here – scroll to the bottom of the post), and now the Spring Capsule Menu is available.

With inspiration from a variety of new cookbooks, I have taken each recipe tweaked it just so to find the perfect simply luxurious balance but keeping the flavor while making it approachable and simple to do. Most importantly, these recipes are delicious and incorporate the many spring vegetables and fruits full of exceptional flavor this time of year.

As a free printable PDF file, you can print it out, post it in your kitchen, and organize your weekly grocery shopping around the recipes shared to maximize your ingredients and stay within your budget as the ingredients can mix and match in other recipes throughout the week. Click here for the PDF file (the full image is at the bottom of the post).

Don’t forget to take a look at TSLL Capsule Planner (PDF or Notepad versions available) to aid you in organizing your week of meals as well as your grocery list. Also, you can brush up on your French as both French and English versions are available.

Recipes:

~Buttery Steel Cut Oats

~Soft Boiled Eggs & Broiche Soldiers

~Spring Quiche with Mushrooms & Asparagus

~Dark Chocolate Truffles

~Pea & Prosciutto Salad

~Morel & Parmesan Clafoutis

~Panko Encrusted Salmon with French Lentils

~Pasta Primavera with Peas & Asparagus

~Rhubarb & Blueberry Crostata

~Pasta Aglio e Olio

~Sautéed Salmon with Chive Butter Sauce

Below is the weekly shopping list for the menu. Remember, the below items do not include the items you have stocked in your épicerie (view that list here).

2-3 versatile proteins

3 salmon fillets, per person (wild caught):
mushrooms, Morels preferred
eggs (for breakfast – see below)
prosciutto


3-4 vegetables (2/3 – low starch and 1/3 high starch)

asparagus
spinach (tossed with a simple vinaigrette recipe – see mine here; also steamed – see Barefoot Contessa’s recipe here)
carrots (for snacking and dinner in the lentils paired with salmon recipe)
English peas
arugula
spring onion
sugar snap peas
radishes


whole grains

French lentils
spaghetti


snacks (that combine fiber and protein)

almonds (mixed with raisins for snacking in the afternoon)
raisins
grapes
cheese (afternoon snack paired with slices of apple and almonds, add a cup of tea)
strawberries


1-2 breakfast options

eggs (farm fresh)
steel oats (don’t need to purchase every week) see my recipe here
lemon water (always have lemons on hand as a staple)
granola
brioche
milk/cream (whole/heavy)


ingredients for 1 dessert

blueberries
rhubarb
bittersweet chocolate
unsweetened cocoa powder


miscellaneous

Parmigiano Reggiano
créme frâiche
baguette
flat leaf parsley
panko
lemons

~Click here for your free PDF download of TSLL Spring Weekly Capsule Menu.

~A Capsule Menu: What Is It and How to Create Your Own

~Fall Capsule Menu

 

All images, illustrations, templates and organizers created by TSLL, all rights reserved.

Blueberry & Rhubarb Crostata

Spring desserts beg to involve rhubarb in some way or another. After all, the red stalk is only in season a short while, and it offers such a unique tart taste that pairs well with a variety of fruits. In the past, I have always only paired with strawberries , and in fact, a good friend of mine recently mentioned she pairs it with apples. Probably any sweet fruit would provide the perfect balance with the sharp tart flavor of the rhubarb, add some sugar, lay it on buttery crust and delicious goodness manifests itself.

Last spring I can remember quite vividly learning of the combination of blueberries and rhubarb and wanting to try it (in fact I did once, but never shared the recipe). And as I was reading The New York Times recently, I came across a recipe inspired by Kate McDermott’s cookbook Art of Pie (listen to her interview on The Splendid Table about how to make the perfect pie dough) for Blueberry Rhubarb pie, and I knew what I was going to be indulging in this weekend.

As luck would have it, our local produce stand had just opened their doors for the first time of the season today as we were walking past, and I found my star ingredients:

~Blueberries (a reminder that strawberries – especially fresh – are a perfect alternative in this recipe)~

~Rhubarb (not red peppers, artichokes, etc. – that would be a no)~

Beyond tickled and feeling as though serendipity was at play, I paid for my produce and began my next adventure for the day before settling in at home to make the crostata.

The day was dedicated to the outdoors of my home as I visited my favorite local nursery (and everyone else did as well, as the parking lot was full one hour before the gates opened – I do believe we were ready for a sunny weekend in Bend). Whistle Stop Farm & Flowers was full of abundance, and for more than an hour I perused, selected and planned my front and back porches, as well as my petite garden (check out my IG story here – a few handsome chickens were found as well).

As I tinkered in my yard, potted my plants and laid out my garden, I took a break to make the dough to allow it time to chill. After doing so, I continued outside and finished planting and arranging the plants in their new home for the summer.

~If you are curious about creating your own garden, even if you only have a small space, be sure to check out this post as I too have always had small plots, but find there to be more than enough space to cultivate a bountiful harvest. 

Back in the kitchen, I mixed the filling and made the crumble topping before rolling out the dough. As you can see from the pictures, my crust sprung a leak as I rolled my dough out due to rolling it out too thin. However, the easy fix is to not roll your dough out too thin, as this is the crust that is buttery, flaking and full of flavor. And even if it does spring a leak, it will be absolutely delicious.

Now to the recipe. Enjoy this late spring dessert!

Blueberry & Rhubarb Crostata









Servings6 slices

Prep Time20 minutes

Cook Time40 minutes

Passive Time30 minutes







Ingredients




Crust



1cup

flourall-purpose









1/2cup

unsalted butterchilled

1/8cup

sugar

1/2teaspoon

salt

2-3tablespoons

cold water





Filling



2cups

rhubarbcut into 1/2 - 1 inch pieces

1cup

blueberries1 small carton picked up at the market

1/3cup

sugarwith fresh fruit, less sugar is needed. I have found 1/3 cup is perfect.

3tablespoons

flour

1/2teaspoon

salt

pinch

nutmegfreshly grated

1teaspoon

lemon juicefresh

1

egg whitewhisk with 1 tablespoon of water

1/2tablespoons

unsalted butter





Crumble



3tablespoons

unsalted buttermelted

1/3cup

flour

1/3cup

oatmeal

2tablespoons

sugar

2tablespoons

brown sugar

1/2teaspoon

salt










Instructions




Crust




Using a food processor or bowl with a dough cutter, add flour, sugar, salt and butter to the bowl. Mix until fine crumbs form.



Add water until just before it begins to all stick together. Remove from the bowl, roll into a ball and flatten gently into a flat round disk. Wrap in plastic wrap and place in the refrigerator for a minimum of 30 minutes to chill.



After 30 minutes (the dough can be chilled for up to a day and still be ready whenever you are), roll the dough out into a 8-10 round diameter, making sure to not roll the dough too thin so that it won't leak while baking. Place the dough on a baking sheet lined with parchment paper.






Filling




Preheat the oven to 425 degrees.



While the dough is chilling, combine gently the fruit and the sugar, nutmeg, lemon, flour and salt.



Once the dough is rolled out, place the filling in the middle, leaving about 2-3 inches clear of the filling as you will be folding it on top of the filling to form the edges.



Add the crumble as instructed below. Then fold the edges: take 2-3 inches and fold on top of the filling, then fold the next 2-3 inches, slightly layering on top of the last folded edge. Do this until the edges are all folded on top of the filling. Make sure not to break the dough as this will allow leaking of the filling while cooking (however, if this happens, it is absolutely okay and still very delicious).



Brush the dough with the egg white and water mixture.



Place in the oven for 20 minutes. Reduce heat to 375 degrees. Bake for 30-35 minutes more until crust is brown and filling is slightly bubbling. Remove from the oven and let cook for 5-10 minutes.



Serve warm with gelato or ice cream.






Crumble Topping




Make the crumble topping while the dough is chilling, after you make the filling.



Melt the butter in a small sauce pan on a medium to low heat. While the butter is melting, mix in a small bowl the flour, oats, sugars and salt. Once the butter is melted, remove from heat and add the flour-oats mixture. Mix with a fork until all is incorporated.



Finely slice up the 1/2 tablespoon of unsalted butter and place on top of the filling before adding the crumble. Then add the crumble so that the entire top of the filling is covered.

 

~View more TSLL Desserts here.

 

This & That: May 19, 2017

Books
—The Baker’s Secret: A Novel by Stephen P. Kiernan

Earlier this week I stopped by my local bookshop and picked up my order of Stephen P. Kiernan’s new novel The Baker’s Secret. Perhaps I should have placed this book in the Francophile Find section because it takes place in France and revolves around, well, you guessed it, baking bread, French bread. Set in 1944 on the eve of D-Day in a Normandy village, the plot begins. Centered around 22-year-old Emma, who learned the artisan craft of baking bread from the beloved and skilled village baker, she is tasked, at the point of a gun, to bake for the enemy, the German occupiers. But she goes one step further to take care of her fellow village folk. Sounds like an intriguing narrative, non?

—Work Simply: Embracing the Power of Your Personal Productivity Style by Carson Tate

From learning how to conduct the ideal meeting, knowing when face-to-face is better than emails and visa versa, Carson Tate offers practical advice for creating a working environment that is productive and more fulfilling.

—Barking Up the Wrong Tree: The Surprising Science Behind Why Everything You Know About Success Is (Mostly) Wrong by Eric Barker

Released earlier this week, Barking Up the Wrong Tree offers perhaps a shocking truth to the secret behind success. And the good news is, we all have the potential to attain it. With inspiration derived from Albert Einstein, Genghis Khan and the Navy SEALs, you will soon discover why some of your efforts may have been for naught and how to redirect your energy to see the results you seek.

Francophile Find
—Paris Undressed: The Secrets of French Lingerie by Kathryn Kemp Griffin

A few weeks ago, a TSLL reader emailed to recommend Kathryn Kemp Griffin’s book Paris Undressed, and I must say, I became quickly curious. Offering insight, knowledge and tutorials on how to wear and choose quality lingerie for everyday and special occasions, the book also shares the addresses to visit in Paris the next time you venture to the City of Light to properly complete your lingerie capsule wardrobe.

Shopping
—Ancient Greek Sandals

Summer is just around the corner, and knowing you have the proper footwear is a simple peace of mind to add to the season. Available in black, brown and white, these leather Grecian sandals are the classic foot attire for just about any outfit you may be wearing during the hot summer months.

—The Noir SSShower Cap

Recently I have been spending some time on the highly recommended beauty site Violet Grey. Compiling only the recommended items for skin, body and hair they swear by, a handful of items have caught my eye, but it was this shower cap that stopped me immediately as I have been looking for a fuss-free, reliable option for preserving my blowout.  Carefully designed to maintain your hair’s fullness and not leave any forehead creases, it is also washable, breathable and has a flexible band for all head sizes.

Television
—James Beard: America’s First Foodie

I absolutely cannot wait, and my DVR is already set. The America Master’s series returns to PBS, offering two documentaries, and the first profiles America’s First Foodie: James Beard. Premiering last month at the iPic Theater while the James Beard Awards took place in New York City as well, it will air on PBS beginning this Friday at 9pm (but check your local listings as on my channel it will air on Sunday). If you aren’t quite sure who James Beard is, do not worry. The trailer below will joggle your memory.

 

~recipe for Fig, Prosciutto & Burrata Salad~

Last week I shared I would be heading to my local nurseries to pick out the annuals for my pots and baskets which accessorize my porches as well as select the vegetables and herbs for my garden. Well, Mother Nature decided to share a few snow flurries and temperatures dropped enough to keep me inside, so I postponed my outing. Which means, I am heading out this weekend. And for me, it is a special annual event. With a list in hand, the boys in the back seat, I pull on my wellies and set out to add a touch of color and good eating to my home. I absolutely cannot wait. I will be sure to share a few pics from my journey on Instagram.

What will you be up to this weekend? Here in Bend, the 41st annual Pole Pedal Paddle takes place and it appears the weather will be quite perfect. I wish all good luck, as I will be kicking off the weekend catching up with friends at a favorite breakfast spot (and then heading to the nurseries!). Weekends truly are a treasure, whether traveling or staying home, and I feel most fortunate to have a home town that is a delight to explore and savor. I hope your hometown offers the same experience. And while you take some time to relax over these next few days, below are a few articles you might enjoy reading.

On a blog note, an extra post will go live on Sunday morning revealing the much anticipated Spring Capsule Menu. So until then, bonne journée!

~9 Beauty Secrets of French Women(from a French Woman)

~A home french chef service, similar to BlueApron, but not BlueApron. After all, it’s set in Paris, so it must be haute cuisine, non?

~Caring for your clothing, tips from my favorite NYC stylist.

~A smarter way to clean your home: a step by step approach for simplifying and keeping your home clean every day

~The Washington Post’s contemplates the price of a single Ladurée macaron. Are they worth $3?

~Which foods are actually healthy and which ones were we led astray to believe were but aren’t? And be sure to seriously consider letting these 5 foods go as well.

~Did America really ruin breakfast? This journalist seems to think so. Find out why here.

~The new first lady of France, Brigitte Macron is raising eyebrows in the fashion world for all of the right reasons.

~And just a heads up for tennis lovers, anyone who appreciates the progression of equality between the sexes or simply engaging acting by talented actors, Battle of the Sexes starring Emma Stone and Steve Carell as Billie Jean King and Bobby Riggs hits theaters in September depicting the epic tennis match in 1973. Have a look at the trailer below and mark your calendars.

Salmon with Chive Butter Sauce

Salmon in the Pacific Northwest is a staple, and fresh is always best, at least always make sure it is wild for the most nutritional benefits. Needless to say, we are a bit spoiled here on the west coast. And with ample salmon at our fingertips, I am always looking for new recipes, new sauces, new ways to prepare one of my favorite fish entrées that is full of omega-fatty acids.

Discovered within the pages of Elisabeth Prueitt’s new cookbook Tartine All Day, a new salmon recipe was found and a sauce I will be making for years. Simple and full of flavor, your classic sautéed salmon now will be taken to another level of flavor.

Salmon with Chive Butter Sauce









Servings4-6 servings

Prep Time10 minutes

Cook Time10 minutes







Ingredients








1lb

salmon filletskin on



sea salt



ground black pepper

2-3tablespoons

olive oil

1/2cup

unsalted butter

1/4cup

chivesfresh, chopped into 1/4 inch pieces

2tablespoons

flat-leaf parsleycoarsely chopped

1/4teaspoon

sea saltplus more to taste

1/4teaspoon

lemon juiceplus more as needed to taste










Instructions




Salmon




Prepare the salmon. Remove all pin bones from the salmon. Use fingers or tweezers (or needle nose pliers). Season the salmon with salt and pepper.



Heat the olive oil in a skillet over high heat. Upon placing the salmon skin-side down, make sure it lies flat, pressing it down if needed (gently). Lower the heat to medium and cook until the fish turns opaque about 3/4s pup from the bottom of the fillet (about 4-6 minutes). Wild salmon will take less time than farmed. Ideally, you want a medium-rare salmon fillet, but it is important to cook to your preferred doneness. Transfer the salmon to a place and let cool slightly while you make the sauce (tent with tin foil to keep warm).






Sauce




Melt the butter in a small saucepan over low heat. Do not bring the butter to a boil. Once melted, add the chives, parsley, salt and lemon juice, stirring often, for about 2 minutes.



Transfer the sauce to a blender or using an immersion blender, mix to blend the sauce. Season to taste and add more salt and lemon juice if needed.



Serve warm. Pour the sauce on a serving plate and place the salmon on top. Enjoy!

 

~While I was  prepping the spot for the photo shoot for the dish, I captured the shadow of the tulip on the serving dish and I couldn’t resist taking a photograph (below). Shadow still art, as one of my TSLL Facebook followers commented.

A May Weekend Uniform

~Tibi Floral Cami~

~J.Crew Campbell blazer in linen~

~Joseph Finley cropped stretch-garbadine slim leg pants, navy~

~Stuart Weitzman City Suede sandals~

~Mark + Graham Bamboo Handle Hobo~

~Isabel Marant Enameled gold tone necklace~

~France: Inspiration du Jour by Rae Dunn

~SHOP THE OUTFIT:

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~Shop OUTFITS of the WEEK from the Archives here. 

A New Piece of Architecture to See in Paris

While my list of what to see as well as what to return to see in Paris is long, a new destination has now been added to the: La Seine Musicale.

Having opened officially on April 22 of this year at the cost of €170m, concerts, exhibition spaces, boutiques, recording studios and carefully manicured gardens have found a modern industrial, yet exquisitely thoughtful new home in the City of Light.

Described by architecture critics as quintessential French contemporary design, the prodigious egg-like structure is built with a lattice aesthetic made of glass and lattice of timber laminate. The paired “solar sail” does exactly as its name implies gathers the suns energy to power the grand space with movable rails that follow the sun.

Designed by Shigeru Ban (a Pitzker-prize winner) and highly revered French architect Jean de Gastines, Le Seine Musicale is located just to the west of Paris on the Île Seguin. Offering onlookers, as well as those with tickets to attend an event, a beautiful view of art to appreciate and admire. See and learn more about the space here.

 

Images via Elle Decor & Getty