— Ira Glass
… let’s celebrate with a summery color palette for this sun room decor - what says summer more than deep greens and browns, akin to expansive fields of green grass sprinkled with colorful flowers? In this sun room, a harmonious combination of browns and accent greens creates a quaint, elegant and cozy atmosphere. The animal print makes all fun. Tip: the runner is a fine, silk, Indian scarf that had been forgotten in a drawer somewhere.
Biscuit salami (because it looks like salami, but it’s made with biscuits and chocolate cream and it’s sweet)
Hands-on time: 30min | Total time: 30min
Cream: 1/2cup butter, 1 1/2cup sugar, 3tbs cocoa powder, 1 egg, 1/2cup milk, chopped walnuts and rum.
Biscuits: break biscuits into small pieces and soak in milk.
Stir sugar, cocoa, egg and milk on flame until a thick cream is obtained. Then add the butter and stir until it melts. Finally, add 1/2 teaspoon rum and let cool. Mix cream and milk-soaked biscuits and wrap in clear plastic wrap to make a salami. Let cool in the fridge for several hours. Cut into slices and enjoy!
The Rubin Museum of Art in NYC is a new find and a true gem. The museum’s cozy setting provides a soothing ambience for browsing an eclectic collection of exquisite Himalayan art. The artifacts tell fascinating and colorful stories from a foreign and distant place and time. (Admission is free on Friday evenings.)
Baked egg: This is inspired by Martha Stewart’s Easy Florentine Egg Cups, although we skipped the spinach. The baked egg and buttered, toasted bread cooked to perfection in personal ramekins, are the perfect combination for any Sunday morning.
Arugula salad: Baby arugula, sliced strawberries, walnuts, balsamic vinegar, olive oil, salt and pepper. Combine to taste.
Cheese medley: again, inspired by Jacques Pepin and his genius. Made with Gruyere, Blue cheese and aged Gouda, raisins, honey, lemon juice and freshly ground black pepper. Here, it is served on flat bread. It can be served on thin wheat crackers as suggested by the chef himself. This recipe appears in Jacques’ book Fast Food My Way. Both the recipe and the book are highly recommended. Enjoy!