Tuesday, August 10, 2010

On Handbags. We Stop at 13.

[Note: Super superficial, non-food related post. Stop reading if you don't like handbags! ;)]

Yay, new bags time!! :)I moved to a new apartment two weeks ago. Three blocks south from my last place, still in the East Village. When moving, I had to do a handbag inventory count.

If I have one vice, it would be my addiction to acquiring luxury handbags.

I counted. One, two, three...fifteen, sixteen, seventeen...twenty-six, twenty-seven, twenty-eight. twenty-eight. That scared me a little. How on earth did I manage to accumulate TWENTY-EIGHT handbags in a bedroom too small to hold a bed any larger than twin??
Yay, new bags time!! :)The answer turned out to be obvious. A boyfriend with extra closet space.

Regardless, I had to downsize. I donated the "ordinary/beat-up bags", and kept only the ones I would use on a regular basis. I trimmed and trimmed, and finally decided to:

- ship 2 "special bags" back to Hawai'i for use on my visits home
- keep 3 "everyday bags" in my apartment
- keep 5 "special bags" and 2 "everyday bags" at Monsieur P's

From 28 to 12. I felt pretty proud of myself.

At Monsieur P's we devoted a whole closet to the 7 bags I allotted myself. SOOOO superficial? Yes. As long as you can acknowledge that, it's alright. After "downsizing" I felt light and rather happy, done away with the bags I didn't use. 12 is all a lady really needs.

I was fine for a few weeks. But then I got an itch on this Tuesday morning. Phyllis called, "meet for lunch in Soho in an hour?" The answer was a definite 'yes'.
Chanel Pony HairWell, lunch didn't happen till three hours later, because we both scratched the itch and wound up with new handbags. A Mulberry for her, a Chanel (pony hair, pictured above) for me. Ahh it felt good to scratch!

Chanel Pony HairI have to confess that I always panic for a few minutes after every bag purchase, running through my head all the things I could have "better" done with that money: two macbooks, five meals at Per Se, three Leica dlux4 cameras, insurance, new eyeglasses, apartment rent!

But "better" is relative. And I have to say that I've never regretted a single bag purchase.
HandbagsI was back at Monsieur P's later in the day, rearranging, making room for 8.

From Left.
Bottom Row: a Louis Vuitton from my grandmother (she's had it since the 80s!); a Chanel my mom bought for my college graduation (fits files nicely, good for work).
Middle Row: a small Escada clutch (see it barely peeking out from the left, gift from my mom); a white leather Bally (light, carefree, weekend shopping appropriate), and then my new Chanel pony hair (so excited to use it!).
Top Row: JCrew, Banana Republic clutch (owned both these for years now, always reliable, the "everyday bags"); a big (gigantic, really) Chanel (you should see how much this bag holds, its mindboggling).

And so not 12, but 13. We'll stop at lucky 13 in total.

Sunday, August 8, 2010

NYC: Torrisi Italian Specialties

Shots from dinner at Torrisi Italian Specialties with Celia. I walk past this restaurant on the way home every night and there has always been a line since the Serious Eats and NYT reviews. So when Celia and I made plans for dinner at the first seating (6pm), I showed up at 5:15pm with a book in hand. There were already nine other people ahead of me! Crazy.

Dinner is $50 for a set menu that changes nightly. The only thing you need to decide is "meat or fish" for the main course. There is one rosé, white, red, and sparkling offered, each glass reasonably priced at $8 or $9. Doesn't get any easier for indecisive people!

Take note that each seating is timed exactly for 90 minutes. We couldn't help but feel a bit rushed when the clocked ticked 7:30pm and the waitress rushed us out. That aside, dinner was worth every penny.

Photo breakdown below :)

......ANTIPASTI......
Torrisi Italian SpecialtiesWarm Mozzarella (pulled to order o_O!), DaVero Olive Oil, and Milk Thistle Cream

Torrisi Italian SpecialtiesGarlic Bread

Torrisi Italian SpecialtiesWatermelon, Aged Goat Cheese, and Basil

Torrisi Italian SpecialtiesPickled Eggplant, Biellese Lamb Sausage, and Mint

Torrisi Italian SpecialtiesRabe alla Panama

Torrisi Italian SpecialtiesFrank's Salami Bread, Baccala, and Cured Lemon

......PASTA......
Torrisi Italian SpecialtiesRaffetto's Shells, Calamari, and Pepperoni

......MAINS......
Torrisi Italian SpecialtiesMeat: Long Island Duck, Escarole, and Mulberry Mustard

Torrisi Italian SpecialtiesFish: Skate Francese

......PASTRY......
Torrisi Italian Specialties...started with a little taste of tart Lemon Italian Ice...

Torrisi Italian Specialties...and a whole plate of sweet bites. Clockwise from left: St. Joseph's Fritters (with pine nuts inside), Cherry Swiss Fudge Cookies, Pizzelle Cannoli with Salvatore Ricotta and Candied Orange, Blueberry Cheesecake Tart, and Rainbow Cookies.

Torrisi Italian SpecialtiesMy favourite from the plate was the "cannoli", a petite pizzelle, thin and extra crisp, piped with Salvatore Ricotta and candied orange. On top of being flat out delicious, they were quite beautiful to look at!

Hope everyone had a great weekend!

Torrisi Italian Specialties
250 Mulberry Street
New York, NY 10012
(212) 965-0955

Friday, August 6, 2010

For Dinner: Kale, Sage, Parppardelle, Prosciutto, Parmigiano Reggiano, Brown Butter

DinnerThere was coffee in the morning at Caffetteria. Lunch at Murray's Cheese. Picked up a our favourite rosé on the way home. Making dinner on a Saturday afternoon. We start with kale from Satur Farms. It's time for kale chips!

DinnerWash, remove tough ends cut or tear into large "chips." Brush with olive oil, sprinkle with sea salt. Line in pan, single layer. Bake at 300F for 20 minutes. Delicious to snack on while preparing dinner. And what is for dinner?

DinnerDinner is handful of sage, fried till crisp in browned butter from Vermont Creamery, a splash of balsamic vinegar.

DinnerFresh pappardelle into salted, boiling water. Cook al dente.

DinnerParmigiano Reggiano, a healthy grate.

DinnerAnd there you have, the first of many servings for the evening. Fresh pappardelle tossed with brown butter and crackles of fried sage, a finish of Parmigiano Reggiano.

DinnerOh! And don't forget the Prosciutto di Parma. A baguette on the side and dishes of olive oil. It's the little extras that make all the difference.