raise a glass.

when i spotted these cute, preppy tumblers at target the other day, i knew they would be perfect for sipping ice-cold beverages on the 4th of july... and beyond.

available here.  (also available in singles in store.)

delicioso.

i spent a week in colorado earlier this month where i managed to consume more than my fair share of delectable food, but one item stands out: the farro salad at montagna at the little nell (a side dish of all things!)

this salad was so good, i started sifting through the little grains of wheat mid-meal to determine all the components of the recipe... then i took notes on my i phone so i wouldn't forget any of the key fixings.  luckily, a quick google search revealed the recipe was documented.  ryan hardy of the little nell shares the recipe on the culture website.

as the chef notes, changing seasons = adaptations to the recipe.  when i tasted this salad, it contained a hearty amount of golden raisins (and i highly recommend you add these... they imparted a great chewy, sweet taste contrasting the other ingredients.  i would also recommend rehydrating the raisins by boiling them in water briefly before making the addition... as i suspect the chef at the little nell did the same thing.)

i'm making this salad for my 4th of july soiree, so i will provide any other amendments to the recipe post-holiday.  enjoy!

Farro Salad:
1 cup farro
1 1/2 cups organic apple juice
1 1/2 cups water, more as necessary
Salad:
40 cherry or grape tomatoes, halved
1 cucumber, peeled, seeded, and sliced into half-moons
1 cup arugula, stemmed
1 bunch mint, leaves only
1 bunch Italian parsley, leaves only
1/2 cup shelled pistachios, toasted
1/4 cup good quality extra-virgin olive oil
1 lemon, halved
Salt and freshly ground black pepper, to taste
1/2 cup Pecorino shavings

THE FARRO: Combine the farro, apple juice, and water in a three- to four-quart saucepan, and bring to a simmer. Cook the farro, adding water as necessary, until the grain is tender and there is very little liquid left, about 45 minutes. Strain off the remaining liquid and cool the farro by spreading it on a baking sheet.

THE SALAD: In a large mixing bowl, combine the tomatoes, cucumber, arugula, mint, parsley, pistachios, and olive oil. Stir in the cooled farro. Squeeze the lemon over the top of the salad and season with salt and pepper. Transfer to a serving platter, and top with Pecorino shavings.

recipe and photo courtesy of ryan hardy via culture.

nest.

among other things, today was spent getting my guest room ready for a 4th of july sleepover i'm hosting next weekend... i found this pillow (on sale) at target today.  it's part of the calypso st. bart for target line and i love it!

this or that.

this:

($13.50 forever 21)

that:

($95.00 c&c california) 

this:

 ($13.50 forever 21)

that:

($275.00 alice and olivia)

act fast.

i can't remember when or where i first learned of stephanie johnson, but i know i've had a link to her website saved in my inbox for quite some time.

today, i received an email notifying me of the stephanie johnson friends and family sale!  june 23rd through june 27th you will receive 40% off your purchase by entering the promo code "sjfriends" at check out.

i think the mini pouch would make a great addition to any purse (a catchall for lipgloss, bobby pins, and all the other baubles that collect at the bottom of your bag.)  the jumbo zip cosmetic bag would make a great makeup tote for trips.

i love the los cabos, java pink, and all the mumbai and bollywood collections.

 

oh la la.

i'm a big fan of lela rose.  however, her classic sheaths are typically out of my price range.  not so on rue la la.  submit your email address and a password and you have full access to a bevy of frocks fit for brunch, wedding showers, or other business casual events.
   

draw me a picture.

i would be happy with any of these annechovie prints hanging in my abode... 

 

which one is your favorite?