Remember Mrs. Grossman’s stickers? Here’s an envelope from a letter I wrote home to my mum when I was 9. I loved rainbows. I still do. Very cheery. In fact, as I type this I’m remembering I have a rainbow tattoo. Except it’s so old and small now one needs an imagination to see the rainbow.
Flapping outside my kitchen window.
Interview with Susan on “The Hays Advantage.”
"Susan MacTavish-Best, founder of Living MacTavish, explains how she leveraged her years teaching technology titans in Silicon Valley how to entertain, by starting her own lifestyle brand. Living MacTavish encourages people to get offline and spend time with friends. MacTavish-Best started a retail website www.livingmactavish.com selling MacTavish lifestyle goods and offering lifestyle tips. MacTavish Best speaks with Bloomberg’s Kathleen Hays and Vonnie Quinn on Bloomberg Radio’s “The Hays Advantage.”
A fun, easy snacky for when friends come over - Quail Eggs with Salts. Neat for kids/
Boil the eggs for 2 minutes (throw a little vinegar into the water too, keeps the shells soft for easier peeling). Chill them down in cold water.
Put them in a bowl or platter and serve them with a variety of salts (smoked salt, lemon salt, pink salt, etc.). Let your guests do the egg shell peeling; it’s far more fun for them to peel one or two quail eggs than for you to peel them all which is a right pain and time consuming. Put out a little bowl for the shells to go into.
Interview here w Susan on the Marilu Henner Show on how to entertain imperfectly.
NYC threads to protect against the chill. Daryl K leather leggings which we’re selling here at our online store. They’re heavenly, comfy and buttery soft.
My backyard in San Francisco. Even in the winter we wrap up in blankets and sit outside next to the outdoor fire. Cozy cozy.
Wildfox sweats. Too soft to take off. I shall have to wear them forever. Get your own!
I never ate Eton Mess til I was long out of the British school system. For some reason, it wasn’t on our limited menu at school. (Perhaps because Eton was south of the border, and we were in Scotland?) Shame, really. It’s easy to make and even easier to swallow.
Traditionally, it’s made with whipped cream, meringues and fresh berries which are all mixed up together to create a delightfully, colorful heap of a mess. I tend to prefer my berries for breakfast rather than pudding. Thus, here is an Eton Mess with caramelized bananas. I made the meringues from scratch but you can buy them easily at decent grocers and bakeries saving yourself time.
2 cups of heavy cream
4 large meringues (each about the size of an apple)
1/2 stick of butter
1 cup of light brown sugar
a splash of rum or draumbuie
sprinkling of cinnamon
Start of with sauteing the bananas as it’s a good idea to let them cool before adding the to the whipped cream/meringue mess. (The heat from the bananas and sugar will deflate the meringues and cream quickly).
Melt the butter and saute the bananas for a minute or so solo before adding the brown sugar. Stir and cook the bananas and sugar for about 5 minutes, stirring frequently so that the sugar melts but doesn’t burn. Towards the end of this process, throw in the splash of drinkie - such as rum. Stir in a sprinkling of cinnamon.
Whip the heavy cream. Fold in crushed meringue gently.
Once the caramelized bananas are cool, fold those into the meringue cream mess and serve.
“Susan MacTavish Best is the David Blaine of parties: She pulls off astounding events and leaves everyone to discuss logistics for weeks to come.
This black olive tapenade is one of her favorite tricks. It’s addictive, deceptively simple, and takes less than ten minutes to make.”
Chilly crisp morning running.