After a breezy March the heat has arrived in South Florida. Our air conditioning is on, the iced tea is poured, and the pups refuse to go outside unless it’s early morning or late afternoon. It’s our time for needlepoint.
My needlepoint schedule is the opposite of the rest of the country. While the majority of the country needlepoints the most during the winter, Floridians tend to needlepoint the most during the summer. It’s too hot to be outside, so we post up in the air conditioning and stitch the days away.
In addition to needlepoint, I’ve been enjoying cooking. Last week I had lunch with Lady Derby at La Goulue. I ordered their Salade Folle which featured french green beans, parmesan, sun-dried tomatoes, candied walnuts, and a creamy truffle dressing. I haven’t been able to stop thinking about it! In an attempt to satisfy my green bean craving I tried this recipe and adored it! This Mediterranean green bean salad is perfect if you are craving something salty, but still healthy.
If you are craving something indulgent I recently made Cherry Chocolate Chip Muffins from The King Arthur Flour All Purpose Baker’s Companion. They were beyond, recipe is below.
3 and a half cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 and 1/4 cups dried sweet cherries, soaked in 3/4 cup water for 20 minutes
1 and 1/4 cups chocolate chips
Preheat the oven to 400 degrees and lightly grease 16 muffin cups or use paper liners.
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the cherries and chocolate chips and mix on low speed just until the batter is smooth. Fill muffin cups and bake for 18 to 24 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)
As it gets hotter, I find myself moving away from pajama sets and my favorite GAP sweatpants to nightgowns. Harling Ross just collaborated with If Only If nightwear on a beautiful line of nightgowns, and I am tempted by each one.
& lastly, a sneak peek of a canvas that will be released in the coming weeks. I am beyond excited to share all that we have in store at Lycette, be sure to check our New Arrivals every Friday (they launch at 9 am EDT).
I hope you are having a lovely week~
xo,
Mrs. N
Thank you so much for your kind words about the collection! Means so much to us.