

and I am ready to pack my bikini!
The first island featured is Sandy Cay, an uninhabited nature preserve in the British Virgin Islands. It boasts a shallow reef and crystal clear water, perfect for snorkeling and swimming. And that sand...wow.
After a day of hiking Majohnny Hill, the highest point on Jost Van Dyke, a visit to Sandy Cay to play and lounge in the sun, with SPF 50 of course, would be pure bliss. Pure, magical bliss.
So, I now have to devise my plan of attack. No beef, I couldn't compete with the Chop House, I'm thinking fish or seafood. Here are some ideas;
I have made and mastered all the above, but I haven't yet decided which to create. I'm leaning towards the Granchi e Gamberi [my own creation in fact ;) ] perhaps over Homemade Cannelloni.
But if any of you have a "cry worthy" recipe you would like share, let me know.
Overall, a very lovely home. I would however need to add some art to the walls, some pattern on the pillows and a couple of clean lines to the living room furniture.
Any changes you would make?
Oh yeah, HAVE A GREAT WEEKEND!
Mix together, drizzle over arugula and thinly sliced red onion.
That's it.
Enjoy!
but I am exhausted, long days this week and I have a meeting with a client this afternoon. This one, albeit fantastic, room was all my brain could handle.
The scanning of the picture unfortunately does not show the beautiful custom-blended sea green walls, it is divine! The classic architecture; it is a Haussmann-era Paris salon, is amazing in and of itself. The modern furnishings give the room a comfy, laid-back style. But my favorite features of the room are the salvaged metal cube end tables and the display on the mantel.It's almost as if the red branches are being framed by the frame, and with the sea green background...the display is alive and it is fabulous.
Hope to report back with first hand inspiration.
Have a great weekend!
TC
The original recipe for the chicken was from Cooking Light, January 2005. It called for chicken breasts, but I used chicken breast tenders. I'm obsessed with chicken breast tenders; they cook quicker, they present well and are easy to snack on ;) The original recipe also uses Herbs de Provence, but I used Michael Chiarello's:
Herbes de Napa
Chicken with Napa Sauce
Sprinkle chicken with salt and pepper. Heat oil in non-stick skillet (Calphalon One pans work better than non-stick for browning) over medium heat. Add chicken, cook about 5 minutes on each side or until done. Remove chicken from pan and keep warm in the oven on low.
Add garlic to pan, cook 1 minute , stirring constantly. Add Champagne, broth and Herbes de Napa; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken.
Champagne-Feta Risotto Cooking Light, April 2000
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in large saucepan over med-high heat. Add onion and saute 3 minutes. Add rice; saute 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 C broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to med. Add remaining broth mixture, 1/2 C at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle with Parmesan.
Enjoy!