Ah Rosanna, we have to thank you for consistently bringing us such a wide selection of fabulous dishware to tempt us with. Spring 2011 is no different, and to be honest we have no idea which makes us want to throw a party and entertain more. Maybe you can help us decide? Click on any of the images above to preview the collections or shop all the new Rosanna additions here.
Archives for February 2011
Throw diet resolutions to the wind and live a little, because how could these ingredients come together and NOT be totally delish? They say everything is better with bacon, so why not try a savory version of bread pudding that could stand in for brunch, dinner or a side dish (how versatile!) But be forewarned, Lottie + Doof say that the leftovers are nowhere near as good as fresh baked, so do plan to clean the dish. We’re hopeful that the calorie burn from enthusiastic consumption count for something…
Arugula, Bacon & Gruyère Bread Pudding (adapted from Gourmet)
Serves 4 (main course) or 6 (side dish) | Cook and prep time total: 1 Hour
- ~ 1 ½ cups whole milk
- ~ ½ cup heavy cream
- ~ 5 large eggs
- ~ 6 bacon slices
- ~ 1 large shallot, finely chopped
- ~ 4 garlic cloves, chopped
- ~ 7 oz baby arugula or baby spinach (6 cups)
- ~ 6 cups cubed (1-inch) country-style bread (1 lb)
- ~ 5 ½ oz Gruyère cheese, coarsely grated (1 ½ cups)
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish. Whisk together milk, cream, eggs, and 1/4 tsp each of salt and black pepper in a large bowl.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
Pour off all but 1 Tbsp fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.
photos and recipe adaptation: © Lottie + Doof
So it’s Valentine’s Day. Some lucky ladies have a decadent, romantic night out planned. Others (and we wish to remain nameless) will be chasing kids, cleaning messes and wondering who has time for cupid and true love. But a girl can dream, so we’re escaping reality with visions of a romantic getaway done your way. Which makes your heart skip a beat? European grandeur or the beauty of nature, the roar of the ocean or the sound of rustling bags from a day of shopping?
TAKE ME AWAY GIVEAWAY
Cast your vote, and because it’s a day to celebrate amore, we’d love to give one lucky gal a new Petunia Pickle Bottom Weekender bag (so you’ll always be fashionably prepared for any getaway opportunity that comes your way). Leave a comment below or on our Facebook page, but be quick – this contest ends when Valentine’s Day is over 2/14 at 11:59pm EST.
Congrats to Twyla, the winner of the Petunia Pickle Bottom Weekender.
Get crafty for the weekend with the kids, turning the idea of cut out snowflakes into something far more colorful (and of course perfect for Valentine’s Day). We love that it doesn’t take a lot of fancy materials or supplies – just some colored paper, scissors and some busy little hands. And fun as they are to work on with the children, we adore the idea of surprising the kids with a mom-made-love-mobile when they get home from school. Visit Pamela Smerker’s Party Starters blog for instructions.