stephania
TND: Greek Easter/Passover Dinner
Happy Thursday! A few weeks ago my darling Jewish boyfriend, Dave, and I had a combined Greek Easter/Belated Passover holiday dinner.
We've been having many conversations lately about what it means to have a reformed interfaith relationship and this was our first attempt at really coming together and combining our two family traditions. We both dug out our family recipes, I got on the phone with my Uncle Greg for grilling instructions, and we spent two full days preparing for our giant feast. Our friends arrived one by one, I put on Shovels & Rope (because obviously that is the perfect Greek Easter/Passover music), we poured wine, and it began.

After some of the more complex discussions we've had about what our possible, future family would look like we took all that we had learned thus far and came together and shared our favorite traditions with our nearest and dearest. We spoke Hebrew and Greek and ended the night with our favorite American dessert, s'mores.



By the end of the night, we were all making plans for the next one.
Enjoy!
stephania
Grilled Greek Lamb
by Stephania Stanley
What you need:
- lamb (1/2 lb per person)
- olive oil
- fresh oregano
- salt and pepper
What to do:
Coat the lamb with olive oil and generously salt and pepper both sides.
Assemble charcoal around the edges of the grill (so that the heat will be around the edges of the grill and not directly in the center). Place an disposable aluminum pan with 1" of water in the center. Heat up the grill. Grill lamb until the center of the meat reads 140°F. We grilled a butterflied 7Lb lamb and it took a little over an hour.
Once the lamb is ready, let it rest for about 20 minutes and slice diagonally in 1/4" thick slices. Pour the liquid from the aluminum pan into a serving bowl (now au jus) and add a spoonful or so over the lamb when serving.
TND: The Perfect Iced Coffee
The Perfect Iced Coffee
by Stephania Stanley

What you need:
- coffee ice cubes (make a fresh cup of coffee the night before and use it to make coffee ice cubes throughout the week)
- 8 tbsp coffee
- 6 cups water
- milk and sugar to taste
What to do:
I used a french press to make my coffee, but a drip coffee machine will work just fine. Make your coffee with the extra scoops with your chosen hot drip method. Once the coffee has brewed, fill your heat safe coffee glass (or cup) half way with ice and pour the brewed coffee. Give it a couple of stirs and enjoy!
TND: Officially 30 and Plantain Adventures

(Our running path for the week in Miami.)
Plantain Chips
adapted from Gourmet; November 2008

Photo: Ditte Isager
What you need:
- 4 cups vegetale oil
- 2 lbs green plantains
- salt and pepper to taste
What to do:
Peel plantains and cut off the ends. Using a sharp knife cut very thin, vertical slices. In a large non-stick skillet, heat about 1/2 the oil (depending on the size of your skillet) over medium-high heat. You want to get the oil hot enough so that the plantain slices will fizzle as soon as you place them in the pan. Working in batches, place about 12 slices of plantains into the heated oil. Turn frequently and fry until they are golden brown. Place on a sheet of paper towl and quickly sprinkle salt and pepper. Repeat until all plantain chips are cooked.
TND: SXSW Street Style

Jordan and I met this girl at Feathers. An amazing little vintage shop down on S. Congress.


Obsessed with her little fringed black leather bag!

We loved her look! She is an acress from NY. Check out her Marlow & Sons tote bag!

This may be my favorite piece of jewelry that we saw all during SXSW. The diamond engagement ring was her great grandmother's and they were able to find the wedding band that fit perfectly at an estate sale.

Amber actually works with Dave and we knew we wanted to shoot her street style all week. The girl always looks good. We were finally able to catch her on the last day. She quickly went off the walkie talkie, detangled the numerous cords, and stepped out so that we could photograph her.

Our Favorite Things: Getaway Gear
In just four days Colleen and I will be in Miami celebrating our 30th birthdays with our original Thursdays crew, Emily and Kate. After a crazy week in Austin shooting street style at SXSW and running the NYC Half Marathon I could not be more excited to have a cocktail with the ladies with the warm sun shining on my face. After some much needed girl time, I'm hopping on a plane to meet Dave in Culebra, Puerto Rico. Now Miami and Culebra aren't exactly the same kind of vacation so in order avoid packing a suitcase that's impossible to carry (and getting that look from Dave), I need to figure out some essential getaway gear that translates from flashy over the top Miami to low-key, romantic Culebra. Here are a few of my favorites that have made it to the top of the list. You can find more on our Pinterest board here.


1. Mara Hoffman 2. Steven Alan 3. Madewell 4. Dolce Vita 5. Elizabeth Cole Jewelry
Inspiration Week: Tie Up Your Room with a Little Trim
Tie Up Your Room with a Little Trim
by Sara Lowman
I thought I’d share a detail that I sometimes work with because it might help some of you looking to make curtains work with your room scheme. I had a client who loved a fabric that we wanted to use for curtains, and while it was beautiful, we needed a way to tie it into the rest of the room.
I’m not one for frills or unnecessary decorative details, but I thought that by adding a tape (basically a gros-grain ribbon), it would help to bring the scheme together. By adding the tape to the leading edge or the bottom edge of the curtains (or both), it makes them feel a little bit more special and allows you to be more creative with your fabric choices. I think we were successful, and I hope you do too.
Room Scheme:

To bring more color to the curtains, we added Gros-Grain (aka a tape):
I like to add the tape to the leading edge and bottom of the curtains:
It’s a little detail that really helps to bring a room together. In this case, we used curtains in place of closet doors to add softness and a textile layer to the room: 
TND: Meeting the Family

Mocha Brownie Pie
by stephania stanley (adapted from The Complete Cooking Light Cookbook; 2000

What You Need:
- 1/2 package of fudge brownie mix
- 1 package of chocolate instant pudding
- 4 tsps instant coffee granules (or 4 tsps of extra strong brewed coffee)
- 2 tsp vanilla extract
- 2 large eggs whites
- 1/2 cup milk
- 3 cups of whipped cream
- semi-sweet chocolate bars or cubes for curling topping (optional)
- pie crust
Note:Feel free to experiment a little with the garnish. I used peppermint chocolate to garnish to add a little something to the sweet whipped cream.
What to do:
Preheat the oven to 325 degrees. In a large mixing bowl combine brownie mix, 1 tsp of vanilla, and egg whites. Stir to mix. If you are using the instant coffee granules, combine 2 tsps of coffee granules and 2 tsps of hot water in a small bowl. Stir until granules have dissolved and add to the brownie mixture. If you are using the strong coffee, simply add two tsps of the coffee to the brownie mixture. Stir until smooth. Pour mixture into pie crust and bake for 25 minutes (or until toothpick comes out clean). Remove from heat and place in the fridge.
While the brownie layer is baking, use an electric mixer to beat the milk, 1 tsp coffee (granules or brewed), vanilla, and pudding mix in a medium sized mixing bowl. Next fold 1 1/2 cups of whipped cream into the pudding mixture. After the brownie layer has cooled down to at least room temperature, gently spread spoon the pudding mixture over the brownie layer. Combine the last tsp of coffee (granules add to one tsp of hot water or simply add brewed) and fold into the last 1 1/2 cups of whipped cream. Gently spoon the coffee whipped cream onto the pudding layer. If desired, use a vegetable peeler to make chocolate curls from the chocolate bars. Finish the pie by garnishing with chocolate curls. Serve immediately or store in refrigerator until ready to serve.
Winter Shortcake Stuffed with Jam and Whipped Cream
Happy Wednesday!
This week we're all about Our Favorite Things. We love supporting local boutiques, farmers markets, butchers, and most especially bakeries. In fact I love our little artisan bakeries so much that I did an entire roundup of my favorites a couple of years ago. In the last year or so, I've really grown to love biscuits. As simple as they are, I really look forward to heating up a butter biscuit from my favorite local bakery, Bittersweet, smothering it with jam and pairing it with a mug of French pressed coffee. For this week's Food Network post, I wanted to find a recipe that I would realistically want to make during the work week, wasn't too unhealthy, and was just sweet enough to satisfy my relentless morning sweet tooth. After spending a little time on the magical World Wide Web, I found it - Biscuits stuffed with strawberry jam and whipped cream.
Enjoy!
Winter Shortcake Stuffed with Jam & Whipped Cream
adapted from Bon Appetit; January 2013
What you need: 
- 2 Cups of BA Biscuit Mix
- 1/2 cup unsalted butter, chilled and sliced into 1/2" thick pieces
- 3/4 cup buttermilk
- 3/4 cup dried figs, thinly sliced
- 1 tsp orange zest
- 1 large egg, lightly beaten
- 2 tbs raw sugar
- 3/4 cup jam
- 3/4 cup chilled heavy cream, whipped
- all-purpose flour, for dusting surface
What you do:
Preheat oven to 425°F . Combine biscuit mixture and butter into a food processor, until it's similar to coarse meal. Transfer to bowl. Add buttermilk. Stir to mix. Add figs and zest. Stir to combine. Flour a flat working surface. Transfer dough to floured surface and kneed for 4-5 times. Dust your rolling pin with flour and roll out dough until it's approximately a 7" square and about 3/4" thick. Slice dough in half. Slice each half into 4 rectangles.
Transfer shortcakes to a parchment lined baking sheet. Brush with beaten egg and then sprinkle with raw sugar.
Bake shortcakes for 13 - 15 minutes or until just golden brown. Let them cool for 15 minutes. Slice each piece in half and and fill with jam and whipped cream.
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Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits
TND: Yia Yia's Baklava
Yia Yia's Baklava
by Penelope Kookootsedes
What you need:
For the syrup (needs to be made at least one hour ahead of time):
- 4 cups sugar
- 1/2 cup honey
- 2 cups water
- 1 stick cinnamon
- 2 tbsp lemon juice
For the pastry:
- 4 cups walnuts, ground
- 1/2 cup sugar
- 1 tbsp cinnamon
- 3/4 lb butter
- whole cloves
- 1 lb filo
What you do:
For the syrup:
Bring all ingredients to a boil. Let it cook for 10 minutes. Let it cool to room temperature (I used the refrigerator to speed this up).
Mix walnuts, cinnamon and sugar and set aside.
Place a sheet of filo in the pan. Brush it with melted butter. Continue until there are 6 layers of filo. Then sprinkle nut mixture over filo. Add a sheet of filo, butter it and sprinkle walnut mixture over it. Continue until the walnuts are used up. Top with 6 layers of filo.
Cut in diamond shape, about 1 1/4". Put a whole clove in the center of each piece. Bake at 400°F for 15 minutes and then lower heat to 350°F and bake for one hour.
Pour cooled syrup mixture over baklava and let it sit for at least one hour (preferably overnight). Serve room temperature or warmed.
Our Favorite Things: Cute Bedding
This week we're all about winter survival. We only have a month or so left of the really cold weather, so this week we're sharing our favorite winter survival tips from comfort food recipes to our favorite home decor ideas.
Today I'm sharing Our Favorite Things: Cute Bedding. I've been on the hunt for a new duvet cover ever since Ophelia was big enough to hop onto my bed and snuggle into my white duvet cover. As cute and cuddely as she is, the shedding and tiny foot prints that she leaves behind is driving me nuts. After I came home to a giant black ink stain at the foot of my bed and Ophelia looking up at me knowing full well that she was in a whole heap of trouble, I decided it was time to start the search for the perfect new duvet cover. Here are a few of my favorites that I've come across in the last few weeks.
Do you have a go-to spot for bedding? I would love to hear any suggestions!
xo,
stephania

1. Vivian Ikat Duvet Cover - Pottery Barn 2. Organic Seedling Duvet Cover - West Elm 3. Monogram Duvet Cover - Jolie Marche 4. Metal Stripes Billy Bedding - Zara Home 5. The Lafayette Green - Crane & Canopy 6. Grey red plaid linen bed - Nurdanceyiz
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