Umbrella Weather

Umbrella Weather

{Handcrafted umbrellas from Parasolerie Heurault + rainy Paris}

The extension of flurries this year has me continuously checking the forecast, longing for April showers. Day dreaming of raindrops to wash away New York City’s winter chill…or better yet, spring days in PAH-ree! Rain couldn’t look any more romantic than it does on my beloved French city. Plus, there’s always a cafe on the corner where one can escape an unrelenting downpour.

“The best thing one can do when it is raining is to let it rain.”

~Henry Wadsworth Longfellow

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I’m fascinated by Asian culture. The food, the fashion, the language, the FOOD. A recent vacation took me to China. Beijing to Shanghai with a detour in Huangzhou, to be exact. I visited my brother, Ben, who has been living in China doing medical research for his university. Discovering cities with someone who has a feel for the “local spots” is my favorite way to travel and Ben didn’t disappoint. Here are a few trip highlights. To view more pictures visit my Instagram feed.

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{Enjoying the national dish of China: delectable, cripsy and moist
Peking duck at Quanjude restaurant}

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{Lanterns lining the street in Beijing}

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{The Great Wall, misty and serene}

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{My first…and probably last…taste of scorpion at the Donghuamen Night Market}

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{Birds at the market in Shanghai}

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{Tea time in Shanghai}

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{Shanghai’s city lights}

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{Washing in the Huangzhou canal}

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{Shanghai’s Oriental Pearl Tower}

“If you think in terms of a year, plant a seed; if in terms of ten years, plant trees; if in terms of 100 years, teach the people.”

~Confucius, Chinese Philosopher

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Per Se

If I had to choose a last meal it would probably be something simple-my favorite Macaroni & Cheese, my Mom’s tomato soup, or a pan of Salted Caramel Brownies. That being said, I certainly don’t consider myself so simplistically disposed that I would turn my nose up at a fancy meal. So, when I had the opportunity to dine at Thomas Keller’s renowned Per Se, I was thrilled.

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From the famed dish, “Oysters and Pearls” to the multiple rounds of desserts that arrived at our table, the meal was a delectable experience from start to finish.

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{Oysters and Pearls: a play on words dish with pearl tapioca, oysters, and caviar}

The evening was topped off by a tour of the kitchen thanks to my friend Angela who works at the restaurant.

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{Inspiration in the kitchen}

I may not choose Chef Keller to make my last meal, but I hope that wasn’t my last of his meals.

“Sense of Urgency”

~The label underneath kitchen clocks in Thomas Keller’s establishments

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