Pizzas in Seattle

Last weekend, I had the pleasure of dining at Delancey, Seattle's new pizza joint from the husband and wife team of Brandon Pettit, a composer turned chef, and Molly Wizenberg, blogger/author extraordinaire of Orangette.

The much-anticipated restaurant is absolutely worth the hype. The food is rustic and seriously tasty. Here's the photographic evidence, but if you want to find out more, check out my review on Serious Eats' pizza-centric blog, Slice.

Betta' Bruschetta

I'd say bruschetta is a pretty good way to kick-start the weekend. This recipe includes creamy goat cheese and heirloom tomatoes, which I find to be so quirkily charming. And so begins my farewell to summer food.

Goat Cheese Bruschetta
Recipe courtesy of Curtis Stone

12 4-inch-long baguette slices (each about 1/3-inch-thick)
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
12 ounces ripe red heirloom tomatoes, coarsely diced
3 tablespoons finely chopped shallots
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons coarsely chopped fresh basil
1 garlic clove, finely chopped
6 ounces fresh goat cheese

Preheat the oven to 400°F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle 1 tablespoon of oil over the bread slices and season with salt and pepper. Toast in the oven until they are slightly golden, about 15 minutes. Remove from the oven and cool.

Toss the tomatoes, shallots, vinegar, basil, garlic, and remaining 2 tablespoons of oil in a medium bowl. Season to taste with salt and pepper. Spread the goat cheese over the toasted bread and top with tomato mixture. Drizzle the accumulated juices from the tomato mixture over the toasts and serve.

Off the Top

Kate Moss' fall/winter collection for Topshop launched today. Again, I am so ready for fall. Some of the pieces are just gorgeous, but I'm on the fence about the culottes. Thoughts?

Boots and Baking

I came across photos of this Georgia wedding back in June, but I've found myself revisiting them on multiple occasions. I just adore the home-grown feel and simple beauty that comes across. I'm also reminded of two of my great loves: cowboy boots and pound cake.

[Photos: Our Labor of Love]

Weekend Treat: Pineapple Upside Down Cupcake

I started the weekend off on a sugar high after a visit to Seattle's Trophy Cupcakes. Their newest addition, a pineapple upside down cupcake, features vanilla butter cake, a yummy layer of caramelized pineapple, over-the-top brown sugar buttercream, and the final touch, a maraschino cherry. It was really a thing of beauty, but so sweet, I'd recommend sharing one.

Bowled Over

I'll be heading to Anthropologie this weekend to pick up some of their latte bowls. I just can't resist the fall colors, and they're the perfect size for cereal and ice cream.

Summer Sips: Peach and Rosemary Spritzers

This light, summery cocktail is perfect for an afternoon spent outside. The flavor and aroma are delicate and sweet, and the hint of rosemary takes it beyond. I'd serve it in mason jars at a garden party...if I had a garden.

Peach and Rosemary Spritzers
Recipe courtesy of Martha Stewart Living

3/4 cup sugar
1 1/2 cups water
4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
4 sprigs rosemary, plus more for garnish
Ice, for serving
4 cups cold white or rose wine
1 liter cold club soda

Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight. Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately. Serves 8.

Craving Coral

I have basically been wearing the same shade of nail polish for the last three months. The color is Revlon #902 Craving Coral. It's the ideal orange to red color blend and has proven to be perfectly cheery all summer. I love it, but perhaps it's time to find a more subtle shade for fall. Any suggestions?

In the Bedroom

I've long been on the hunt for new bedding. Lately, I've been pondering this pin-tuck duvet cover from West Elm. I just love the texture, and it's available in several shades. Doesn't it look inviting?

Meal Matters

I must have food stuck on the brain. I came across two great articles today, both of which center on cooking, and more importantly, eating. The first, written by Erica Scales, reveals the art of the southern dinner party and uncovers the differences between dinner and supper. The second piece, written by Alissa Wilkinson, beautifully describes the uniqueness of New York City kitchens.

Have a delicious weekend!

Food on Film

I saw Julie & Julia today. I thought it was absolutely delightful and really inspiring, particularly if you enjoy Paris, New York, food, or blogging. Here's hoping I can take on boeuf bourguignon once cooler weather rolls around, but for tonight, it's just pasta salad. Sorry Julia.

Easy to Fall

I don't know about you, but I am ready for fall, and all the layers, boots, blazers, and tights that come with it.

[Free People; Brooklyn Industries; J.Crew]

A Sandwich Fit for the King

I'm still unemployed, so lunch has become a welcome reprieve after hitting the refresh button on various job sites all morning. Lately, I've fallen into the comforting arms of grilled peanut butter, honey and banana sandwiches. A glass of milk and the warm ooey-gooey sandwich has become the best part of my day. Apparently, Elvis loved peanut butter and banana sandwiches. Some claim that bacon was even a part of the equation. While I have yet to seek that level of caloric comfort, I think the King may have known what he was doing.

The Elvis
Recipe courtesy Peanut Butter & Co. and the Food Network

Ingredients
2 tablespoons butter, softened
8 slices white bread
1/2 cup smooth peanut butter
1 large, ripe banana, sliced
1/4 cup honey
12 slices bacon, sauteed until crispy (optional)

Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out. Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately. Yields 4 sandwiches.

Life Moves Pretty Fast

Thanks for the movie memories, Mr. Hughes.

Custom Wheels

Urban Outfitters recently opened a fun and user-friendly custom bike shop on their site. While I'm not in the market for a bicycle, I love the idea, and I can't seem to stop playing around with color schemes.

Tuesday Giveaway!

Update: Amanda K. of Amanda's Sunshine is the winner!

Another week, another giveaway! Christine is a Midwestern gal who relocated to Savannah, intrigued by that mysterious southern charm. Her Etsy shop, Bean & the Sprout, is filled with one-of-a-kind hair accessories and necklaces, which she makes using vintage fabrics. Her signature rosettes are charming, feminine, and statement-making.

Leave a comment below before midnight on Friday, and you could win the violet cluster headband pictured above. One lucky recipient will be chosen at random.

Fruit Cups

I love these new juice glasses from CB2. The set of six hand-blown glasses features fruit label decals giving them a charming vintage appeal. At just $19.95, they'd make an affordable and chic housewarming gift.