Come see Howard’s latest creation Lemony Tarragon Crab Linguini, the cozy plaid shirtdress I wore on Friday to an oyster roast benefit, latest decor ideas like an embellished rosemary topiary for our kitchen island and more!
It’s Five Faves time with Annie and Cindy!
1. Winter Rosemary Topiary To Decorate The Kitchen
2. Attaching Garland To A Bannister
This is the first time we have ever put garland on a bannister (even in the other two story homes that we’ve lived in). We simply attached this pre-lit faux garland (on early Black Friday sale with free shipping) with about four black spaced out zip ties. It took two people to hold it in place but was so easy! And it’s secure.
I embellished it with velvet ribbon from Amazon (all my gift wrap essentials on Amazon are there) and some stars on twine that I found at Homegoods. It’s nice as you see the stairs from the entry and the living room.
3. Delicious Linguini With Crab, Lemon And Tarragon
Howard made this recipe from Bon Appetit last week. He doubled it for four of us and used the refrigerated lump crab meat from Costco. It’s rich and you don’t need large portions. The lemon and tarragon make it flavorful.
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 small garlic clove, finely grated
- 1 8 oz container creme fraiche, room temperature
- Kosher Salt
- 6 oz fresh or dried fettuccini
- 10 oz cooked Dungeness, king, or jumbo lump crabmeat, picked over
- 1/2 lemon
- 1/2 cup tarragon leaves
- 1/4 tsp crushed red pepper flakes
Heat oil and butter in a medium skillet of medium. Cook shallot and garlic, stirring often until soft and golden, about 4 minutes. Add in creme fraiche and cook until mixture is slightly thickened, about 3 minutes.
Meanwhile cook the pasta in a pot of boiling salted water, stirring occasionally until very al dente (about three minutes for fresh pasta).
Using tongs, transfer pasta to skillet with sauce and crabmeat. Finely grate zest from lemon over the pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoons of the pasta cooking water if needed until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt and toss a few more times to wilt tarragon.
Transfer pasta to bowls and sprinkle with crushed red pepper.
You may also like Braised Short Ribs With Creamy Polenta.
4. Over 50 (or 60) Outfit Of The Week – Red Cozy Plaid Shirtdress
This plaid shirtdress is so comfortable, almost like PJs but more pulled together.
Red plaid shirt dress This is a Petite XS. Soft like flannel. Comes in green too. • black wool cardigan Small (J. Crew 30% off) • block heeled slightly western booties (similar-marked down) I would also wear leggings instead of tights.
On Friday, I wore the red plaid shirtdress with a vest to an Oyster Roast that benefits our St. Johns River.
I could see wearing this around Christmas, too.
5. Fun Things For The Holidays For You Or A Friend
I’ve been looking at things for my sister for Christmas and Cindy’s birthday…and naturally I want everything for me. Does that happen to you?
- Cardigan With Jeweled Buttons (to dress up jeans or pair with a satin slip skirt)
- Pavé Drop Earrings (would look great with silver hair). Buy one pair of earrings and get the second at 50% off.
- Quince Italian Leather Crossbody purse I love mine. It holds up well to travel, too. Good price for the quality.
- Linen Napkins That Can Be Personalized (lots of colors)
- Bombas Arch Support Socks (everyone loves these including me)
- Tatcha Skincare Gift Set (I would love this). A lot less than if you bought each product individually.
- Cute Cropped Pajamas (my sister would look great in these on Christmas morning with one of our “hotel” robes)
If you are new here, each Sunday I share my top five favorite things along with my friends, Cindy and Annie. It’s like our weekly “catch-up” phone call. If you would like to receive this series every week, please sign up HERE.
Let’s see what Annie and Cindy’s Five Faves are this week: