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This afternoon, Megan, Eric and I headed over to Casellula with BetterTV to shoot an episode on “The Perfect Cheese Plate.” Above, I’m having a pre-shoot chat with our wonderful producer, Rebecca, and our cameraman, Mike.

Casellula, as I’ve said before, is one of my absolute favorite restaurants in the city; what makes them so special is the fact that each and every cheese is paired with a perfect and unusual condiment. Today, for example, we had a goat’s milk cheese paired with red wine cherries, a cow’s milk cheese from Wales paired with roasted mushrooms, and an Oregon blue paired with brown sugar fudge (my favorite by FAR).

Vince cashmere sweater (I changed into something that popped a little more shortly after this was taken).

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Gorgeous! I learned about these “Stain” teacups from Bethan Laura Wood via notyouraverageordinary.com (Francesca’s brother’s girlfriend’s blog). They’re intended to explore the assumption that use is damaging, and are treated so that certain spots are more susceptible to staining; the more the cup is used, the more the pattern is revealed.

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After lunch, Lauren left and I got in some QT with a second Lauren, our amazing intern (above), who never fails to impress me with her poise and intelligence. Our interns actually get in some pretty cool experiences, from attending shoots (and frequently doing the shooting…thanks, Eric!) to helping coordinate events and even coming up with their own post topics. Lauren and I talked about how the internship has been going for her and what she wants to get out of it, and then came up with a strategy to ensure that she learns as much as possible. Oh, and we ate cookies.

When you do something like write a blog called “Domestic Bliss,” people who come over to your place kinda expect to be offered delicious things, so I tend to keep a stash of homemade cookie dough in the refrigerator so I can pop some into the oven when I know friends will be stopping by (today’s cookies can be seen in the lower right-hand corner). This has the dual benefit of making your apartment smell unreal and making you look like the kind of person capable of whipping up from-scratch treats on demand…when really all you did was spoon some cookie dough onto a baking sheet and hit the timer button.

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The decadent spread my friend Lauren brought over from the Corner Bakery for lunch. Devilled eggs, fresh fruit, Greek salad, roast beef sandwiches…she really knows how to spoil a girl.

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A few weeks ago I was standing alone on a subway platform, waiting for the L train, when a young busker with a guitar started singing this. It was beautiful beyond words, and yet another reminder of why I love living in this city…and why sometimes I want nothing more than to get out of it.

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Starting next Friday, Morgan and I are co-hosting a weekend-long bachelorette extravaganza for Parisa (that’s a shot of me and Parisa at my bachelorette party).

At my bachelorette, games included a scavenger hunt (I gave the waiter at Tortilla Flats a zerbit), a “how well do the bride and groom know each other” game that involved me giving answers to questions they had asked Kendrick previously (we didn’t do particularly well with that one, being as we had only known each other for about eight months at the time), and a tall boy-chugging contest (I won, and am VERY proud of that moment).

So: let’s talk bachelorette party games. What are some of your faves? Extra points if they’re DIY and dirty.

(Also, go here to watch Parisa teach you how to make some truly incredible tzatziki.)

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Pork Milanese

KENDRICK’S NEW FAVORITE DISH: PORK MILANESE (serves 2)

What you need:

2 boneless pork chops, pounded super thin (you can just buy boneless chops and pound them yourself, but if you have neighbors/high strung little dogs, I recommend asking your butcher to do it for you.)

1 egg

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When I visited Ottomanelli’s on Tuesday, they generously sent me away with a ham hock (which I ruined in a failed attempt at split pea soup) and two gorgeous boneless pork chops, pounded super thin.

Last night, I decided to make Pork Milanese (Mark’s favorite recipe) for the very first time, and let me just say: EASY. And HOLY YUM.