double green


small note: the net-a-porter ribbon and the corkscrew on the kitchen counter, both really good things

Yeah, snowed here in the BUF today so simply doing double green in the kitchen. Asparagus and spinach, the latter of course with cheese, gotta love Gruyère to finish things off. Same old rosemary garlic balsamic chicken but it’s a Monday…this time used Espresso Balsamic Vinegar.


Worked all day in the home office, only left to do the drive around/pick-up. Quick look at the redo that’s going on, picture here from the iPhone, still a lot of styling do be done yet it’s a start.



White hydrangea from last week’s grocery trip going strong, did the boiling water thing and dipped the stems in alum. 🙂IMG_4377Every day dress, double green, happy Monday everyone.



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  1. Rebeccca,

    Could I get the balsamic chicken recipe from you? Look relish!

    • Sure, it’s a loose adaptation of a South Beach recipe: I buy organic breasts, six or seven so there’s leftovers for lunch the next day, chop up 4 or 5 cloves of garlic, 2 or 3 teaspoons of fresh rosemary, a couple of pinches of kosher salt, fresh ground pepper, couple of tablespoons of olive oil, and marinate on the counter for a couple of hours. Heat two or three pans at medium high, add equal parts olive oil and butter to coat the pan, and then pan-fry the breasts until done wellness. Remove the breasts to a plate, deglaze the pan with balsamic vinegar and maybe some wine, which of course we’re pouring, and then put that sauce on top. Easy, and you can adjust with different vinegars to season.

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