Quickly give your casual jeans and t-shirt outfit polish with a long blazer! It has the look of a riding jacket and covers your rear. There is also a delicious seared scallop and risotto recipe that Howard makes, curtain hanging tips with a before and after, and more.
Annie and Cindy are also sharing their Five Faves again too. Annie is in London right now (lucky girl).
1. Hanging Curtains With A View: Before and After
My clients never close their bedroom curtains as they have a view of the Bay, no privacy issues, and blackout shades when necessary. So, we just made them prettier with custom sheers using the same hardware, just hung higher.
2. What To Read: Apples Never Fall By Liane Moriarty
This was a very quick read/listen to with an audiobook from the library. I like the author’s dry humor, turn of a phase, and ability to develop characters and mystery intrigue. The wife, Joy reminds me…of me!
“Stan and Joy Delaney, partners both in life and on the tennis court, are the parents of four grown children. Each child, former tennis players themselves, suffers from their own successes and demons. But jealousy is piqued when a mysterious young woman named Savannah shows up at their parents’ house and begins living with them. Then Joy goes missing and Savannah is MIA, and the most obvious suspect is the stormy and physically dominant Stan.”
3. Long Blazer To Boost Everyday Jeans and T-shirt
To be honest, I wear jeans and t-shirts a lot (no dry cleaning or ironing)! So, I am always on the lookout for jackets that can elevate this basic outfit. This long blazer from the Banana Republic does just that! It’s made from twill and is light enough for Spring. It also comes in black and navy and in regular, petite, and tall sizes. This is a petite size 8.
“Crafted in a beautifully soft, yet sturdy wool-blend fabric from Italy’s Marzotto mill. Princess seams accentuate the waist to create an intentionally feminine fit.”
4. Utility Jackets
You may also like The Best Neutrals To Wear This Spring.
5. Howard’s Seared Scallops and Asparagus Risotto
Howard loves grocery shopping (thank God) and always knows where to get the freshest ingredients like these scallops from Molly Stone here in San Francisco. I wish he would make this once a week.
- 3 tbsp extra virgin olive oil
- 6 cups vegetable stock
- 3 tbsp butter
- 1 shallot diced
- Kosher salt and pepper
- 3/4 cup arborio rice
- 1/3 cup dry white wine
- 8 oz thin asparagus
- 1/4 cup grated parmesan plus more for serving
- 1 lemon, zest and juice
- 10 sea scallops, patted dry
- 3 tbsp chopped fresh chives
Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes.
While the rice cooks, trim the asparagus and cut the stalks into 3/4-inch pieces.
Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper.
Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
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: