Sunday, March 28, 2010

omg: voluspa elysian garden candle

okay--so scented candles. sometimes they can be amazing, sometimes they can be an instant "grandma-fier" to your house if you do not choose wisely.

i don't tend to like scents that are too floral or too musky. i'm constantly looking for that perfect, light, clean, luxurious scent. the kind of candle that instantly makes you feel like you live in a chic boutique hotel...or at anthropologie :)

enter the voluspa elysian garden candle. it smells like spring--but not the "all-of-these-flowers-are-growing-and-aggravating-my-allergies" spring. just fresh and pure. if i had to describe it as a color, i would say " mossy lime." if i was allowed to use adjectives, i would say "the most heavenly, glorious, light, airy, sophisticated scent ever created." just buy it.

close runner up: anthropologie's classic "capri blue volcano" candle. yes, the voluspa is even better than that.

...happy sophisticating...

ps- purchased this fabulous candle at "A Market." more to come on that later. anticipate anxiously.

sophistikitchen: roasted brussel sprouts

i know what you're thinking. "no blog post for weeks and you give us brussels sprouts?" well, i promise you that if you give this recipe a try you will eat your words. pun intended ;)

i went to a girlfriend's house the other day and she made these. i, too, was skeptical, but let me tell you-- yum-my. they roast so long that they get dark and crunchy and oh-so-delicioso. the recipe is from the one and only barefoot contessa, so you KNOW it's going to be the most chic and sophisticated preparation of brussels sprouts around. serve alongside a simply grilled chicken breast and a fresh arugula salad--trust me. just trust me.
...bon appetit & happy sophisticating...


1 1/2 pounds of brussels sprouts
3 T good olive oil

3/4 tsp kosher salt
1/2 tsp freshly ground pepper (i don't mean to be a snob, but the "freshly ground" really does make a difference)
a little parmesan cheese


preheat oven to 400 degrees F.

cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. mix them in a bowl with the olive oil, salt and pepper. pour them on a sheet pan and sprinkle with parmesan cheese. roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. shake the pan from time to time to brown the sprouts evenly. sprinkle with more kosher salt, and serve immediately.