Weekly Obsession - Heath Ceramics

If you eaten in an SF restaurant, chances are you've eaten off Heath Ceramics. Edith Heath founded Heath Ceramics in 1948 after showcasing her pottery at the Legion of Honor. Her simple, straightforward aesthetic was derived from her idea that she wanted to make simple, good products for good people. Over 60 years later, the brand still produces at their Sausalito factory with a 50 craftsperson team.

I'm a huge fan of their tableware and am thinking of investing in four sets of the above line. My favorite thing about the brand is their resistance to trends - they just create beautiful products that function and last.

Beauty Blabber - L’Eau de Chloe

Firstly, I know I've been neglecting this blog in the past week. My apologies! Life got in the way and I also had some leftover food so didn't need to do the Sunday Supper entry - I promise next week will be a great one as I picked up a new cookbook.

Secondly, I am currently working on making a mug that says #1 Fan for Tina Bracone! Love you.

Thirdly, today's post:

I am an admitted perfume abuser. In fact, things got so bad there was an intervention of sorts and I stopped wearing it entirely. I stuck to my impeccable hygiene and strong natural soaps that would leave me lightly scented.

However, Chloe's new Spring scent might get me back into the game. I love the green color - pastel green just screams Easter to me! I also love that it is made with 20% natural rose water - Is there any scent better then rose? Officially it contains notes of grapefruit, cedrat, peach, violet, rose petals, natural water of rose, cedarwood, patchouli, and amber. To me it just smells like fresh flowers and grass. Plus Chloe makes the prettiest bottles with little bows on them. I'm sold.

Weekly Obsession - Leftover Tomato Paste

I hate wasting food, but it happens to the best of us every now and then. One of my biggest culprits are pastes - tomato, anchovy, etc. It's so hard to squeeze out every last bit I need some motivation. At long last - so painfully obvious - what to do with leftover tomato paste. Thin with a little bit of water for a quick tomato sauce.

Weekly Obsession - Kate Spade Watches

Kate Spade's debut watch collection is adorable. I particularly am loving the Carousel Bangle model. These cute watches are reminiscent of the classic Kate Spade enamel bracelet. The watches have the same simplicity, bright pop of color and witty little sayings engraved on the inside of the cuff.

The other models are elegantly simple. The Seaport and Gramercy both come in multiple metals and have an oversized male style to them. The Cooper Straps are upgraded Swatches, with fun splashes of color while the Cooper Bracelets are also classic and available in metals.

I'm super excited to get one and am thinking about the black on black Carousel model. As for Ms. Spade dabbling into watches - It's about time! (Get it?!)

Sunday Supper - Tofu & Vegetable Curry

I got this recipe from April's Real Simple. Instead of serving with rice, I picked up a package of whole wheat Naan in the style of this great Veggie Masala Stew served at The Plant. The key to any tofu recipe is to drain it enough so it absorbs the other flavors. I also change the paper towels frequently during the process - about every 10 mins.

1. Heat 1 14 oz package extra firm tofu that has been drained and cut into 3/4" cubes in a pan with a splash of oil on medium high. Cook, tossing occasionally until golden than transfer to plate and set aside.

2. Add 4 carrots peeled and cut into 3/4" pieces, 1 onion thinly sliced, and 1 tbs grated ginger to pan. Cook until veggies begin to soften. Mix in 2 tbs Thai red curry paste.

3. Add 2 cups low sodium vegetable broth and 1 cup coconut milk and bring to a simmer. Add cooked tofu and 2 cups frozen okra. Stir occasionally until cooked through. Add torn basil leaves and portion for week.

Weekly Obsession - Herb Ice Cubes

Don't you hate/love when you come across something that (after hearing it) seems so painfully obvious you can't believe you lived without it? On one hand you're kind of calling yourself out but on the other you're learning something nifty.

Put leftover cut herbs in an ice cube tray before filling with water. You can put them directly into your recipe or let them thaw under running water first. No more wasting herbs - Genius

Feel free to go forth and spread this little gem. You can even say you thought of it on your own. (Just make sure your audience hasn't read April's Whole Living or you'll look like an ass.)

Weekly Obsession - Love & Hummus

I know, I know...hummus is super easy to make, but it also is super easy to buy and store bought hummus is easier to get a proper calorie count on. (Yes, I also am one of those people that sometimes buys pre-cut veggies. You got to pick your battles people!) Last weekend at the market I came across this delicious little brand.

Love & Hummus specializes in organic and sustainably made Mediterranean style hummus. This family owned company creates small, handmade batches of great hummus with quality ingredients. Their slogan is "Love tastes good," and the jar of Caramelized Garlic with Extra Virgin Olive Oil I purchased did taste good. (Not sure about the love, but I'm not convinced I'm ready to go to that next step with my hummus anyway.)

Love & Hummus offers 4 varieties - Lemon & Thyme, Classic, Spicy Harissa, and Caramelized Garlic. They are based in SF - obviously - and exclusively use glass packaging because less than 5% of all plastics are recycled. Their website even offers cute ideas with how to repurpose the glass jar after the hummus is consumed. Windowsill herb planter anyone?

Where to Eat - Baker & Banker

I am a huge fan of husband and wife team Lori Baker and Jeff Banker. Baker's desserts and bread are unparalleled. Banker's food is not only excellent but it's pretty cool to see an executive chef working the line on a Sunday night. Both chefs' habit of running food and circulating their dining room conversing with guests on their meal is refreshing. These are two people that really want you to enjoy their food.

I started with the below grilled Spanish octopus with green garlic aioli, crispy potatoes, and smoked paprika oil. The mixture of textures was very balanced and there was not a bit of chewiness to the octopus. The creaminess of the aioli, the sharpness of the greens, the crunch of the potatoes, and smokiness of the paprika oil was a heavenly combination.

Andrew started with the maple glazed pork belly and deep fried farm egg over spicy coleslaw. The bite I had was amazing. It was so good I would go back and order this as an entree. It was one of those dishes where if you took a bit of everything you got a great complete bite. The bite was basically the best bbq one could dream of.

I ordered the pasta special as my entree. The homemade pappardelle with butter, parmigiano and perigold black truffles was so simple, rich and delicious. Whenever I have homemade pasta I am always shocked at how much better it is then dried - especially the dried wheat pasta I usually have. The egg in the pasta with the rich butter, salty cheese, and earthy truffles was perfect.

Andrew had the slow roasted pork shoulder with mascarpone polenta, Bloomsdale spinach, currant-pine sofrito and baby carrots. He said it was delicious, but my bite tasted a bit dry. It could have been just in comparison with how great my pasta was.

For dessert I had the citrus trio, which included a creamsicle ice cream fruit, grapefruit creme brulee cupcake, and frozen key lime pie. All three were delicious and I really like desserts that have multiple parts - it's like lots of different tastes in one dish. I also really enjoyed the fresh taste of citrus rather than the richness of a chocolate dessert. My favorite was the frozen key lime pie. (It's always been a favorite of mine.)

Andrew had the coconut cream pie with macaroons, coconut brittle and almond cream. At a nearby table we saw all three diners order this dessert and eat them individually. I took a piece of the coconut brittle and dipped it into the cream pie. It was beyond tasty.

Sunday Supper - Shrimp with Broccoli

I got this recipe from The EatingWell Diet cookbook by Dr. Jean Harvey-Berino. This light take on the Chinese take out classic is fast and fresh. Plus it's also filling without any rice.

1. Whisk 2/3 cup clam juice, 1 tsp cornstarch and 1 minced clove garlic in a small bowl. I added a diced jalopeno for a little heat as well. Set bowl aside.

2. Heat oil in a large skillet, add 2 minced garlic cloves and a healthy shake of crushed red pepper. Add 1 lb seasoned peeled and deveined shrimp and cook until pink. Transfer to a bowl and set aside.

3. Add oil and 4 cups of broccoli florets to pan with 2/3 cup water. Season with salt, cover and cook until bright green and tender. Transfer to bowl with shrimp.

4. Heat reserved clam juice mixture and cook until thickened. Add chopped fresh herbs - the recipe called for basil but I used cilantro - and juice from 2 lemons. Combine with shrimp and broccoli, portion off and serve with lemon wedges.

Weekly Obsession - Genevieve Gorder Rugs for Capel

So I'm not super familiar with Genevieve Gorder, but I saw a sale for her rugs on One Kings Lane and did a quick search on her. Gorder is an interior designer and host on HGTV. She also serves as a judge on HGTV's Design Star. Side Note - She has really great hair.

Gorder has teamed up with Capel to design a rug collection. All the rugs are brightly colored and have great graphic prints. The collection is broken up into four parts:

1.Puhalo Stripe is inspired by a "beautiful and imperfect" tablecloth Gorder's great-grandmother wove for her. The mix of thin and thicker stripes comes in faded Azul (blue), Leo Sun (bright yellow), Saffron (rusty orange), and Oslo Gray (gray). My hands down favorite is the bright yellow. It reminds me of a pattern Kate Spade would use on a satin skirt.

2. Wild Chevron is an ikat inspired chevron. Gorder advises that the feathering really widens a room. It seems perfect for living rooms. This style comes in Grecian Blue (suspiciously similar to Azul), Sun (perhaps it's missing a little Leo), Stone (surprisingly pretty different from Oslo Gray), and Saffron. My pick for this style is the Grecian Blue. The yellow and gray don't have enough contrast with the white space and I like my saffron in my food not on my floor - I can picture tiring of rust orange easily.

3. Arabesque is a Moorish pattern usually found in tile design. It come in Emerald (green), Gray (light gray), Saffron, and Pigeon (a darker gray). I like the darker gray color in this style. I could definitely see it in a living room or bedroom. However, this is my least favorite of her patterns. I feel like the three other styles display more creativity in showing a fresh take on a classic look while this is just a classic look. I currently have a very similar pattern on a lampshade in my bedroom.

4. The final style is Uzbek, which is Gorder's "Roschach take on an ikat." The pattern was folded down the center to create symmetry and give the look a new twist. It comes in Blush Pink (light pink), Emerald, Stone (light gray), and Bokrum Blue (navy). I currently have a navy rug in my living room and think it's the best color to use as an interesting neutral if you're too sloppy for beiges.

Stupid color names aside, these rugs are great. They have a little bit of a Bohemian vibe without crossing into ew territory. I think the graphic print keeps it grounded and more polished. The rugs retail from $320 to $1,920 but are currently on sale from $179 to $999 on okl. I'm crossing my fingers for her to expand to runners. My hallway is calling Gorder's name!

Beauty Blabber - Top 5 Facial Scrubs

My lovely facialist Dita once told me the three keys to great skin are exercise, lots of water, and exfoliating. Exfoliating involves removing your dead skin skills on the outer most level of your epidermis through abrasive or chemical scrubbing. When done correctly it leaves skin smoother and looking more fresh and glowy. Proper exfoliation also can increase the potency of your serums, moisturizers and other facial products. The best advice I can give is get a Clarisonic face brush. Anything you use with it will exfoliate your face to dermatologist level. The following are my top picks for scrubs - essential especially if you aren't ready to invest in a Clarisonic.

5. St. Ives Apricot Scrub - This cult classic is cheap and fights blemishes without drying skin. The oil-free scrub contains salicylic acid, which fights acne and blackheads, and 100% natural exfoliants. Did I mention you can buy it Walgreens for less then $4?

4. Fresh Sugar Face Polish - Although more pricey this mixture of brown sugar and antioxidant-rich wild strawberries lasts forever. Seed oils and plant extracts add moisture, leaving skin soft and supple.

3. Kate Sommerville's Exfolikate - This is Kate Sommerville's top selling product and is marketed as the next best thing to being seen by Kate in person. This scrub uses enzymes to achieve what physical abrasives (shells, sand, etc.) do, which makes it ideal for sensitive skin.

2. LUSH's Ocean Salt - We all know my feelings on LUSH. I love the all natural ingridients (and that returning 5 containers gets you a free face mask!) The scrub can be used on both your face and body. It contains 50% salt, which helps with removing dirt and blockages. Fresh avocado and coconut gives hydration to thirsty skin. Lemon, grapefruit and lime juices not only refreshes and cleanses but makes you smell like a margarita - yum!

1. Kiehl's Pineapple Papaya Facial Scrub - This is my all time favorite scrub. Does Kiehl's make a bad product? I don't think so. This scrub is made with Luffa Cylindrica Fruit and Apricot Seed Powder that exfoliate naturally and gently, leaving skin refreshed, soft, clean and covered in vitamins.

Where to Eat - SPQR

This past weekend, Andrew and I hit up one of my favorite Italian restaurants in the city, SPQR. Their menu is always evolving, their pastas are always consistently mind blowing, and their rare Italian wines and knowledgeable pairings are always spot on. We had a lovely and very indulgent dinner. We also had a great time chatting with the sweet couple next to us - the tables are REALLY tight. We were happy to be seated next to normal people this time as we had quite a disaster one evening placed next to a feuding and very drunk couple. I learned the hard way that sometimes you don't want a show with your dinner.

We started with three different antipasti. The 64 degree farm egg with celery root, house made bacon, white shrimp and American ham was first. This dish was like the best breakfast you could ever imagine. The shrimp was cooked to perfection - just barely cooked through so the texture is on point. I thought the ham was excessive but not so much that it distracted from the overall taste of the dish. I would definitely ask for bread to sop up this with.

The raw hawaiian amberjack with grape, opal basil vinegar, sea bean and Persian lime salt may have been my favorite part of the meal. The freshness of the fish and sea bean with the sweetness of the grape and acidity of the vinegar provided a gorgeously balanced bite. Visually the colors on the plate were beautiful, but everything had a purpose. Is there anything more annoying then ingriediants just put on the plate for aesthetic reasons?

Whenever we see burrata on a menu, we get it. It's a little rule we have when dining together. Hence we ordered the mushroom terrina with burrata, brussels sprouts, onion marmellata, and agave vinaigrette. This plate basically bordered on absurd. There was way too much going on.The concept was interesting but it just didn't work. The elements were scattered all over the plate and we literally had to ask the waiter what it was and how to eat it - he recommended to "dive right in" ... seriously. The raw brussel sprouts provided interesting texture and almost an acidity to the richness of the dish. I think the mushroom terrina was tasty on its own and burrata is always amazing - per usual I wish there was more. I honestly would have preferred some crustini with the buratta, some of the sauted mushrooms and the onion marmellata. It may not have looked as interesting but it would have tasted way better and been a lot less confusing.

Next we had the squid ink spaghettini with dungeness crab, spot prawn, cured egg yolk and tarragon. This pasta was incredible. The house made squid ink pasta was probably the best I've had to date and there was the perfect portion of seafood so it highlighted the pasta without overshadowing it. There's something about spot prawns that just scream the taste of sea water to me in the best of ways. That coupled with the richness of the egg was superb.

I honestly wish we ordered two pastas instead - the lovely woman next to us got the ricotta gnuddi with the pork meatballs and it looked heavenly - but we decided to try an entree. We got the fricassae of scallops and Maine lobster with cannellini beans and early spring vegetables. I was really excited about this course but unfortunately it was probably the worst thing we ate. (Note - the worst thing at SPQR could be the best thing at some restaruants.) The dish was oversalted, especially the scallops. The lobster was cooked well but the beans were undercooked and had that horrible fiburous texture.

They had a dessert special of house made salted chocolate carmels with different salts incorporated into each one. These were divine and totally made up for the salty entree. I could eat them every day forever.

We also got a butternut squash cake with banana carmel, smoked maple and spice crumbs. Truth be told I'm not a huge dessert person and the carmels were probably enough for me. I tried a bite or two of this and it was basically pumpkin pie with a fluffier texture. It definately had a holiday spice feeling to it that was nice. It was garnished with pomegrante seeds which were very interesting texturly. All in all great meal, but I'm sticking with the pasta next time.

Sunday Supper - Asian Chicken and Watercress Soup

All last week I was dying for some chicken soup in the cold rainy weather. Even though it's been a gorgeous weekend I'm still hankering for some chicken soup so I decided to go with this lighter Asian influenced version. I got the recipe from Martha Stewart's Everyday Food Light, but made significant changes to put my own spin on it.

The recipe calls for poached chicken breasts and home made chicken broth. To be honest I kind of refuse to make my own stock. It seems like way too much work for too little gain. (This is not to say that I don't appreciate a great stock - I just know mine wouldn't be much tastier than a store brought one). So I went with 6 cups (42 oz) organic low sodium, free range chicken stock. and picked out the white meat chicken breast of a rotisserie chicken. I think it turned out just fine!

1. In a large pot bring broth, 2 red bell peppers thinly sliced, 2 tbs soy sauce, and 1 tbs Asian chili garlic paste to simmer. Cook until peppers are crisp and tender - about 6 minutes.

2. I additionally added a chunk of ginger, splash of fish sauce, some cilantro, a thinly sliced serrano chili, fresh enoki mushrooms, and half of a white onion (sliced not diced). All these ingredients made sense to me and added some punch to my store brought broth. The long strands of the mushrooms almost felt like noodles without the carbs.

3. I added the shredded chicken and a bunch of watercress and mixed well. Portion out into bowls and slice 2 scallions lengthwise into two inch thin pieces for garnish.