My Inspiration Book

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book

Call me old-fashioned in the age of Pinterest, but I have an inspiration book. Yes, a book that requires scissors and glue! While I think Pinterest is an incredible resource, the sheer volume of inspiration it houses is overwhelming, and I have a hard time turning my attention to any one idea. I prefer my book because finding inspiration to clip and include in it is very satisfying. Whenever I am reading a magazine or a catalogue, I pay extra attention and search for anything that really speaks to me. The ritual of sitting down, cutting it out, applying double-sided tape, and finding the appropriate page in my book where the image can shine feels peaceful and productive.

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The book I use is a simple hard-bound with more blank pages than I could ever dream of filling. In addition to inspiring me with ideas I can use, it also serves as a talking piece for guests. I keep it in my coffee table with other conversation-starting books- a few photo albums, wedding flip books, and the Smitten Kitchen Cookbook (of course).

book

The images I collect tend towards the whimsical, and some of them represent design ideas for future homes, while others just give me a feeling of happiness. I love these glowing chandeliers inside of birdcages from the Pottery Barn catalogue. They are so romantic, but also remind me of a classed-up Hogwarts.

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Another fun part of adding to the inspiration book is placing complementary images next to each other. The white backgrounds on these two home ideas make them work for me on a single spread, but my real triumph is in the first image above- the green salad and the orange tree. I could stare at that page all day! Am I the only one still gluing an inspiration book, or have all of you migrated to Pinterest?

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Flavorful and Crunchy Egg Salad (Sans Mayo)

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egg salad

Egg salad is underestimated. It is tasty and pretty, and if deviled eggs can come back in style, then hope is not lost for an egg salad renaissance too. My ideal egg salad has chopped egg (no slices) and lots of crunchy bits. I am also not a huge fan of mayo, so this mustard/yogurt binder is the perfect replacement. I made this batch of egg salad for a celebratory breakfast picnic with David and Stella- a wonderful way to greet a new day!

egg salad

To make 1 pint of this egg salad, bring a pot of water to boil. Here is a riddle: What’s the difference between hard-boiled eggs and soft-boiled eggs? Answer: 2 minutes. Once the water boils, get 7 eggs, and use a ladle to carefully lower them into the pot, one by one. When the eggs are in, reduce the heat so the water lightly simmers, and cook the eggs for 8 minutes.

egg salad

When the time is up, transfer the eggs to a bowl of cold water to stop the cooking process. When the eggs are cool enough to handle, peel them.

egg salad

Then, cut the eggs into smallish chunks. I have always seen gorgeous pictures of shaggy, golden egg yolks and wondered how to get them like that. How long do they cook? (8 minutes at a simmer.) Is a special cutting technique required? (No!) I was so tempted to eat these hard-boiled eggs plain, but destiny had other plans for them.

egg salad

Add the chopped eggs to a mixing bowl, along with 2 teaspoons of dijon mustard and 2 tablespoons of Greek yogurt. A note on the mustard- initially, you can definitely taste the spice of the mustard in this egg salad, which I enjoy. BUT, after a night of resting in the fridge, the mustard spiciness disappears. It’s a mystery. Finely dice 1 celery stalk, 1 carrot, and 1 scallion (excluding the dark green parts), and add them to the bowl.

egg salad

Stir the ingredients around until they are well-combined. Season the mixture with salt and pepper to taste. Although you can eat the egg salad immediately, the flavors become more cohesive after a night spent mingling in the fridge. This egg salad is delicious scooped with a baguette or spread on toasted bread with lettuce for an afternoon sandwich. Yum!

Shopping list:

  • Eggs- 7
  • Dijon mustard- 2 teaspoons
  • Greek yogurt- 2 tablespoons
  • Carrot- 1
  • Celery- 1 stalk
  • Scallion- 1
  • Salt and pepper
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Standout Balsamic Vinaigrette

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Vinaigrette

Here is another winning recipe from my cooking class. I thought this balsamic salad would be so boring, after all, it’s just a mesclun mix. How wrong I was. I make this salad dressing all the time because it is really easy to whip up and its tangy sharpness brings a great counterbalance to rich foods. One bite of cheesy lasagna, followed by one bite of bright salad to break up the heaviness. It’s a match made in heaven.

Vinaigrette

To make this dressing, whisk together 2 tablespoons of balsamic vinegar, 1 teaspoon of dijon mustard, 1 minced shallot, and the leaves from 1 sprig of fresh thyme. Once those ingredients are combined, continue whisking and slowly drizzle in about 1/4 cup of olive oil. Continue whisking until the oil is fully emulsified into the dressing (the dressing should not separate). Taste the dressing, adjust any ingredients, and season it with salt and pepper. Toss the dressing with some mesclun salad mix, and serve as a palate cleansing side.

Shopping list:

  • Balsamic vinegar- 2 tablespoons
  • Dijon mustard- 1 teaspoon
  • Shallot- 1
  • Thyme, fresh
  • Olive oil- 1/4 cup
  • Salt and pepper
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