whipped cream & other delights

This afternoon I was having a conversation with Carla Bassi, co-owner of Che Bella (a San Diego based floral and design company), and she brought up the Herb Alpert & the Tijuana Brass 1965 album cover.  Carla went on to describe this image as a cream gown on a 'beautiful woman that was probably every young boy's fantasy'.  She was able to locate the record in her collection, and once I saw the picture of model, Dolores Erickson, in chiffon and whipped cream, it all made sense.  I had heard many of the songs in the past (Love Potion No. 9, Lollipops and Roses, etc), but to my delight, after a quick iTunes download, the rest of the album was just as entertaining and a refreshing change from the radio!

mod baby

Taking a step back from my life, I feel as though I am in the midst of baby season.  More of my friends and family are pregnant or just had new babies than any other point of my life thus far.  It's definitely an exciting time for them, and for me (being an "auntie").  I have learned more about strollers, diapers and baby leg warmers (they are really rad), which I am sure will all be outdated information by the time I have kids.  But, nonetheless, it's also been really entertaining for me to check out everyone's nurseries.  While some stick to the traditional gender colors (blue and pink), I really appreciate those that have inched out of the box.

I recently came across this article (from a friend) of Westchester, DE designer, Cira Brown.  With sustainability in mind, Cira blends many different styles into her interiors.  Her daughters room (pictured above) is far from a traditional child's room.  Her friends have encouraged her to exclusively design for children, and Cira has said, "it’s enticing because kid's rooms can be taken less seriously and yet they are willing to take risks." (Westchester Patch)  With a mix of bright colors, patterns and textures, this room is sure to engage and stimulate creativity.  I particularly like the bright blue bed and mirror, putting a spin on traditional pieces.  In conjunction, modern furniture, such as the rocking chair, makes for a design savvy room.  

quinoa for breakfast

* images Megan.Christine

Most of my family and friends will tell you that I am notorious for requiring coffee and eggs every morning in order to come to life after the night's sleep.  It's a dependency that I've had for years now, and I rarely stray from my routine, even if I am running late or have to run to the grocer (yes, I have been that person at 6am buying a carton of eggs). But two weeks ago, I was introduced to new a breakfast dish, quinoa with fruit and nuts.  In the midst of an anti-inflammatory cleanse that had specific dietary restrictions, which included eggs, I was in search for a breakfast that would be substantial, satisfying, tasty and keep me full through the morning.  I have cooked with quinoa before, mostly for side dishes at dinner or a salad at lunch, but never for breakfast.  Quinoa, which is a grain-like crop known for it's edible seeds, is packed with protein and has a subtle nutty flavor.  When mixed with a little agave nectar and cinnamon, it's delicious!  Over the weeks, we experimented with different fruits, including bananas, apricots, blackberries, as well as various nuts, like walnuts, almonds, cashews.  Our favorite to date is the banana and almonds, as the textures and tastes compliment each other and make for a fantastic hearty breakfast.

Quinoa with Banana & Almonds
(serves 2)
Ingredients:
- 1/2 cup quinoa
- 1 cup almond milk (soy milk or cow's milk can also be used)
- 1 large banana, diced
- handful of almonds (whole or diced)
- agave nectar
- cinnamon

Combine quinoa and milk in a saucepan, bring to a boil and then reduce to a simmer for 10 minutes (or until liquid is absorbed).  Stir in a tablespoon of agave nectar and a few heavy sprinkles of cinnamon.  Spoon into bowls, add bananas and almonds.  Drizzle a little agave nectar and top with a dash of cinnamon.  Serve warm and enjoy!

torrey pines, watching golf or the scenery

Every year the PGA comes to La Jolla's Torrey Pines golf course for a tournament.  Previously the Buick Invitational, it is now the Farmer's Insurance Open, and runs from 27-30 January 2011.  Fans flock to the course to catch a glimpse of high profile athletes, like Tiger Woods and Phil Mickelson.  But for others, it's a great opportunity to stroll through the gorgeous landscape, overlooking the Pacific Ocean, scattered with torrey pine trees and cliffside vantage points.  With summer arriving in January this year in Southern California, enjoying a little golf in almost 80 degree weather is a treat!

* images Megan.Christine

red ready

Yesterday my friend was talking about how she planned to bake linzer cookies, heart shaped with a red jam center, and it got me thinking about February and the Valentine's holiday.  And then while I was out running errands, I was particularly observant of all the Valentine's paraphernalia, and that there is plenty.  So, today's blog is an ode to the color red, with some of my favorite items.  May we all get ready to see more of you next month.

Love, Kiki van Eijk 

Kelly Wearstler foyer, custom wallpaper

Christian Louboutin, Eugenie 

Victoria and Albert sofa by Patricia Urquiola

Kitchen Aid mixer 

Bo Concept Red Schelly chair

Elum letterpress designs

Maia Double Swivel + Canopy

O.P.I. Red My Fortune Cookie nail polish

salmon & quinoa with mustard sauce

I have been seeing an awesome physical therapist (Dr. Katrina Stopper in Del Mar), and with regard to issues with my knees (I'll spare the background) she recently explained some of the basic connections between what we eat and our joints.  I assume everyone knows (or should) that a healthy diet is always a good option and that certain foods are linked to aid certain issues (an early lesson, carrots are good for vision).  But what I didn't realize was that, beyond my physical activity, despite my diet being considered healthy, there were certain foods and beverages that I was eating that could also be enhancing the inflammation in my knees.  So, I have started taking supplements and have taken a more holistic approach to my healthy maintenance, adding and eliminating (in moderation) certain foods.  In doing so, I also reached out to a good friend and NYC based nutritionist, Marissa Lippert, to suggest some new recipes that would fit in-line with my specific situation.  She sent me some wonderful suggestions, including a salmon in bengali mustard sauce (a recipe included in the Food Lovers Cleanse in Bon Appetit that she helped develop).  I didn't follow the recipe exactly, as I baked the salmon and then drizzled the mustard sauce over it, but for the most part, I stuck to the directions - and it was delicious!  I don't normally cook with turmeric or mustard powder, so I welcomed the expansion of my spice collection.  I served the salmon with roasted butternut squash and quinoa, which ultimately I topped with the sauce as well.  With all the flavor and texture, this dish was a party for my mouth! 

* images Megan.Christine

Salmon in a Bengali Mustard Sauce
from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka 

To rub on the fish:
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper

You also need:
1 tablespoon ground mustard
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly

Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours.

Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.

Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time

ochre chandeliers

I subscribe to a hefty handful of different design magazines, many of which serve as inspiration and even more as personal desires.  I came across a British company, OCHRE, whose signature style has become understated elegance.  Using high quality material in simple forms, the designs can be set within a myriad of interiors from rustic to luxurious.  I fell for their chandeliers, specifically the Arctic Pear (above).  Included below are a few of my other favorites.  With the only US storefront in NYC (462 Broome Street), it might be a while until I get to see these pieces in person.