A Little This, A Little That...

(Jonathan Saunders 'Lucy' Silk and Cotton-blend Jacquard Dress)

This dress is so lovely...love the silhouette, color combination of red with pale-pink, and the fact that it also has pockets! Seems that I'm not the only one smitten with the dress, either. It made its debut on the NET-A-PORTER website this week and is already sold out, and with a price tag of $2,265, too! 

                                                                                            Speaking of lovely....

(Images)

Adele in March 2012 Vogue

I was thrilled to see her win so many Grammy awards...such an amazing voice and so deserving of the wins.

(Source)

Jacqueline Kennedy looking beautiful and chic (as always) in her Leopard Coat. Did you know that it became one of the most coveted and copied styles of the 1960's after she wore it?

Last week I shared that the Jack Rogers 'Navajo' sandal was a favorite of Jackie's. I imagine that if she were still with us today, that she would probably add a pair of these to her wardrobe, as well. (Extra fabulous price on them here...in fact, I have a pair of them on the way to me now.)

The weather here continues to be incredibly warm and feels more like spring than winter, which has me thinking about some of the items in my wardrobe waiting to make their debut again this year...

 (Original post here.)

 

(Original post here.)

                                                                                        From the Kitchen...

Apple Pie

Pie Crust Ingredients: 

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Filling Ingredients: 

•  6 cups thinly sliced Golden Delicious Apples
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon water

 Pie Crust Directions:  

In a bowl, combine flour, salt and sugar; With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.

 Add ice water 1 Tbsp at a time, until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again. 

Divide the dough in half, and gently shape each one into a disk. Work the dough just enough to form the disks, do not over-knead. 

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Keep checking to see if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a lightly greased 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides. Use a pair of kitchen scissors or knife to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie. (Directions below)

 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears or knife, leaving a 1/2 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Filling Directions:

In a bowl, toss apples with lemon juice. 

Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. 

Pour into crust; dot with butter. (Cover with second pie crust)

 Beat egg yolk and water; brush over pastry.

 Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Serve alone or with vanilla ice cream...absolutely delicious. 

 So what have you been up to this week? Please do share...I always love to hear from you! :)

xoxo,