jeanhee
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October 24, 2009

Pink Metallic Ballet Slippers with their own matching bag!

So, Chiara and I, with Jemma sleeping in her stroller, made our way through the Meatpacking District the other weekend. We were going to check out Jussara Lee, where a friend of ours was working that day. I had no idea that Jussara Lee shares store space with Sue London, maker of expensive basic ballet flats that come in a dizzying array of metallic pastels, or at least did on that day.

So, after Chiara tries on a pair in bright metallic pink, I whisper to our friend, How much?

She comes back in a couple moments with this look on her face like, Sorry I brought you here! The shoes were $138.

Chiara starts begging me to buy them and I tell her that we just cannot do that today and we will have to go home to discuss it. There is some variety of begging and pleading, although for the most part, she is as restrained as a 4 year old could possibly be in the presence of pink metallic ballet slippers that come in their own matching pink metallic leather drawstring bag!

I remind Chiara that I just bought her a pair of brown patent leather winter boots with faux fur trim (thanks to Daffy’s children’s section!). I think I have succeeded in getting Chiara to realize it just isn’t going to happen when she says to me, Oma, when I have babies I’m going to let my babies have whatever they want. How come you don’t let me have what I want?

Oh boy!

jeanhee @ 10:22 pm

October 22, 2009

Farro with Roasted Pumpkin and Goat Cheese

Last night’s dinner was mostly put together the previous night. I soaked the farro to reduce the cooking time since I’m cutting things so close after I come home from work. I peeled, seeded and cubed the two small pumpkins we’ve gotten in our CSA share the last two weeks. A pumpkin we received earlier had almost no flavor so I was crossing my fingers that these would be better and they were. But also, I marinated them in olive oil, balsamic vinegar and thyme overnight, which may have had something to do with the delicious flavor. Basically all I had to do was finish cooking the farro, and braising the pumpkin with onions and garlic. Tossed the whole thing with some goat cheese, drizzled olive oil and served.
Delicious! Thanks to 101 Cookbooks food blog for the recipe inspiration! http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html

jeanhee @ 10:15 pm