Shopping :: Argington

When I was shopping for baby furniture (two years ago now) I was aware of Argington - mostly because they had a kid's chair similar to the Stokke Tripp Trapp, which is what I had growing up - but I really didn't know much about them.  

But last night I met the owners/founders/designers and they are so cool - Brooklyn urban hipster types - who are so involved in their company and have kids who use the pieces.  I am totally hooked now.  

Their pieces are all modern-esque and would fit into any well designed home.  The prices are reasonable for the piece you are getting.  They design nursery furniture to adapt and grow with the child and they make their "child" pieces well enough that they'll last through the teenage years and hopefully into an heirloom.  

I'm so impressed with how cool and interesting they are that I could have been sold just on that.  But they love their company.  And if you know me, I am a sucker for anyone who is passionate about what they do.  Jenny and Andrew are super passionate.  

If you're in the market for kid's furniture for any reason I would highly recommend you check them out.  And if you're looking for great service, fun people, and speedy delivery then shop for your new Argington furniture at Tottini in Seattle.  (Great online store for out of Seattle-ers.)

Even if you're not shopping, just browse online a little.  You'll at least leave inspired.  And you will definitely figure out that Andrew is an architect.  

My philosophy

I've had some questions recently about spending money, etc.  I have expensive taste.  I'm the first to admit it.  But I also get really excited to find a great deal at Marshall's, Target, or Value Village.  My fave Eddie Ross has made a career out of the fab finds from tag sales, Salvation Army, etc.  So why is there still a taboo on thrift shopping?  Especially going thrift shopping in your Jimmy Choo's?  

I see nothing wrong with looking for great deals and unique finds where ever you can find them.  It's all about combining high and low for a great look that is uniquely your own.  My best find so far is a pair of lamps that I paid $5 for at a tag sale.  They had horrible yellow paint on them and stickers from the pack of baseball cards.  But a little paint stripper and Goof Off and they are perfect in the bedroom.  What's your greatest find?

Problem #1 with my photography

Don't have the fancy camera ala Eddie Ross

Inspiration :: Brooks Brothers

Did I ever show you this?  I don't think so.  I was stuck at a light down town (months ago now) and this window was next to me.  I loved it.  The orange stripes are fabulous. The tent like structure must be copied.  So I grabbed my iPhone and took a quick picture out the window of the car - just as the light changed.  

The best inspiration seems to always come from the strangest places.  

Cook It :: Marionberry Brown Butter Bars

Yesterday I spent some time with yesterday's cherry bar recipe and they are LOADS better with marionberries instead of cherries.  The sharp tartness of the berry is the perfect contrast to the rich buttery crust.  The cherries seemed to add too much sweetness and weren't cutting the divine brown butter flavor.  So they tasted REALLY indulgent.  Now they just taste slightly indulgent.  

Brown Butter Raspberry TartBon Appétit | June 2009

by Lori Longbotham

Brown butter gives depth of flavor to the berry filling. Yield: Makes 8 to 10 servings Crust: 7 tablespoons unsalted butter, melted 1/3 cup sugar 1/4 teaspoon vanilla extract 1 cup plus 1 tablespoon all purpose flour Pinch of salt Filling: 1/2 cup sugar 2 large eggs Pinch of salt 1/4 cup all purpose flour 1 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, diced 2 6-ounce containers fresh raspberries For crust: Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature. For filling: Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended. Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature. Remove tart pan sides. Place tart on platter. Cut into wedges and serve. Test-kitchen tip:  When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

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Ali's Fix :: replace raspberries with 1 cup fresh marionberries.  Place them on the cookie crust (as instructed above) close together, but not touching.  Pour the brown butter over the top and bake as instructed. 

Variations on a marionberry.  

The ones on the right are good.  The version on the left is essentially a blondie with marionberries on top.  I'll be fixing that recipe today - it was really blah.  Needs almond paste, yum!

And I've been working on my photography.  You'll see the lighting still sucks - but it's getting better...

Cook It :: Berry Cherry Bars

My sister made these this weekend and they are heavenly.  I would highly recommend using raspberries, marionberries, or something else with a little tartness. The cherries were really too sweet with the buttery crust.  

The original recipe is from here - but modified recipe is from here.  If you haven't been to Smitten Kitchen's site, you are really missing out.  Her photos are amazing.  Seriously - if I could figure out how she captures such perfect light you wouldn't have to suffer through my horrid shots anymore.  It's something to work on...

But if anyone has any advice on how to take better photos, I'm listening!

Inspiration :: Beach House

I have always wanted my house to look and feel like a beach house.  I love the casual elegance that comes with so many beach houses, and as a HUGE fan of the color white, it works in this setting.  So I was super excited to discover some fabulous pictures on House Beautiful today that are so inspiring.  Hope you enjoy too.

Jealous. J-E-A-L-O-U-S

J'adore this house.  It's exactly where I want to live.  Perfection doesn't even describe it.  

The owners are design enthusiasts who love to remodel/build homes and they do an amazing job.  The floor plan is perfect for a family with young children.  There is enough space to separate the kids so they can do their own activities without bothering each other.  The materials have a sustainable vibe and are also kid-friendly.  This is the first open house that I have ever been in where I wouldn't change anything.  

The good news is that they are selling this house to build another one!  

Follow this link to gawk.  

Eat It :: Strawberry Muffins

I just picked more strawberries than anyone would ever know what to do with.  I made 100 jars of jam, ate them on cereal and ice cream.  Then decided this morning to make muffins out of the remaining berries before they turned to smoosh.  Here's my recipe.  They are really really crumbly because of the berries, but they are so tasty.  Be sure to let them cool completely before serving or the hot berries are like molten lava.  

Strawberry Muffins

1/2 cup unsalted butter, melted

1/2 cup buttermilk

1 large egg

1 1/3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sliced strawberries

Preheat oven to 400 degrees. 

In a small bowl blend together melted butter (let cool slightly so it doesn't cook the egg), egg, and buttermilk.  Set aside.  In a large mixing bowl combine dry ingredients.  Pour wet mixture into dry and fold until just incorporated.  Do not over mix.  Add strawberries and stir again only to incorporate.  Over-mixing causes tough and pointy topped muffins.  

Scoop batter into a greased muffin tin filling the tin to 1/2 inch beneath the top.  Bake 20 minutes.  Let cool slightly in the tins then remove muffins to a wire rack to continue cooling.  You can bake them in cupcake wrappers as well.  but I don't like how those look.  

Behind the Scenes :: Little Girl's Tea Party

Here are some images that didn't make the final cut. 

Cheesy Cheeserson, also known as my niece Ella.  She was the biggest ham through the entire shoot.  The shots you see of her in the magazine are the only ones where she wasn't totally cheesy.  She LOVES the camera!  

The youngest one at the party and the most shy.  But isn't she adorable?

Jeff wanted the girls to be laughing.  They wouldn't do it on their own so I had to do the silly dance.  It may have gotten a little too silly.  

I look like a giant next to the tiny table.  The four inch Marc Jacobs shoes aren't helping either - but aren't they fab??

The teapot is a vintage find from my grandmother's collection.  Can you believe I didn't know she had this the entire time she was alive?  I would have loved this as a kid.  Not that I don't adore it now. 

 I made a tablecloth out of fabric from Calico corners and edged it with blue ric rac.  But then on top I made giant paper flowers.  I put most of them under each plate as a sort of place mat.  And left the others out under the tea pot and other strategic places.  You would not believe the mess they made and the paper flowers kept the tablecloth some what protected.

For the princess I made a giant letter E from craft paper and tied it to her chair.  She was thrilled.  The boa helped her enthusiasm. 

The flowers were easy - and turns out delicious.  I secured a floral frog to the bottom of the tea cup and placed the flowers inside.  Since  I was filling the tea cup with Skittles, I didn't use water.  Without water, you need to do the flowers just before you need them.  I covered the frog with a bag of Tropical Flavored Skittles (the best colors).  The girls dug in as soon as I gave the go ahead.  So did the older brother who was standing by and waiting.