Our little chick wishes you a Happy Easter!

He’s 7.5 months now and I have to say getting cuter every day.

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Pretty party decor posts.

I’ve not been as great as posting over here as I’d like… work at Minted and little FX have kept me beyond busy. But I did want to let you know that I’ve been doing a little posting over on Minted’s new blog Julep so maybe that will hold you over until the dust settles over here.

I did an interview with Jenny from Jenny’s cookies on how to put together a fabulous dessert table.

I also did a recap on a dinner I put together for Minted at the ALTitude Design Summit.

More to come… I promise! xxx

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Thai-inspired brussels.

These brussels will convert anyone who can’t abide brussels. And the recipe today comes courtesy of the Mr., who discovered it and has made it a lot for us!

Here they are mid-fry:

And post-fry delicousness:

Fried Brussels Sprouts with Shallots, and ChiliesPosted by J. Kenji López-Alt, on Serious Eats.

Ingredients

serves serves 8 to 10, active time 20 minutes, total time 20 minutes

  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons fresh juice from 1 to 2 limes
  • 3 to 4 Thai bird chilis, finely chopped (see note above)
  • 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  • 1/4 cup minced fresh cilantro leaves
  • 3 quarts vegetable, canola, or peanut oil
  • 2 1/2 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
  • 3 medium shallots, thinly sliced (about 1 cup)

Procedures

Combine fish sauce, sugar, lime juice, chilies, garlic, and cilantro in a small bowl. Whisk until sugar is dissolved.

Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add half of brussels sprouts and half of shallots. Oil temperature will drop to around 325°F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400°F and repeat with remaining sprouts and shallots.

Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.


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Bird teapots at Honeychurch.

One of my favorite things to do in Hong Kong is go antiquing along Hollywood Road. Honeychurch Antiques is my favorite.

I’ve spent hours upon hours in there browsing… let’s just say I’m familiar enough with the merchandise that I know when something is new.

How amazing are these 20th century Japanese teapots in the shape of a frog and a crane? They’re insanely colorful and just really unlike anything I’ve ever seen!

Honeychurch Antiques, 29 Hollywood Road. 2543.2433

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Happy year of the snake!

Gung ho fa choi! We just watched an amazing display of fireworks over Hong Kong harbor. Wishing you all the best in the year of the snake!

By the way, the snake is from Tiny Footprints and is handknit by women in Bangladesh through a nonprofit called Pebble. Very cool. You can buy it on amazon here. FX loves it! Such a fun toy.

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