A key lime pie I made for no good reason other than it’s my favorite dessert and I wanted to share it with friends who love it as much as I do. Sweet and salty graham cracker crust, the tangy, rich lime custard, and whipped cream that brings a little lightness to it all.
Unrelated to key lime pie: I wrote a piece about my mom and beans. Substack link in bio :)
Introducing Bloom Camp! 🌸✨💕🌿
This July at Bloomcourt Farm in Chappaqua, NY.
Join us for a one-day, field-to-vase experience rooted in seasonality, exploration, and instinct. Designed for florists and creatives, this is a space to step outside of routine, reconnect with your creative voice, and make work that feels entirely your own.
Set on a working flower farm just outside the city, the day moves from garden to table—harvesting, designing, and building something together in real time.
The day includes:
Harvesting and gathering seasonal summer blooms with @bloomcourtfarm 🌻
Morning bouquet design with @feverdreamfloral 💐
Pastel painting lesson with @apeach_studio 🎨
Afternoon centerpiece and table design with @strangebodies_ 🌼
Professional photography of your work throughout by @elvirakalviste 📸
Seasonal chef-crafted meals by @cuidateokay 🥬
See you on the courts! 🌸🎾
Link in bio to learn more
Braised chicken with olives, lemon, crushed fennel, red pepper flakes, and rosemary. Braising is my favorite way to cook protein, no surprise. It’s slow and steady, everything comes together in its own time.
Reshot this in the lovely natural light of my kitchen.
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I’ve always loved a red sauce—there’s proof in the second photo—and my favorite of all is ragù. A classic ragù begins with onion, carrot, and celery slowly melting together in the pot. Of course, there are always San Marzano tomatoes, but from there the possibilities open up. I love it with lamb, though pork, beef, and even rabbit all work beautifully. Sometimes a bit of pancetta or a few anchovies find their way in, and fresh herbs—thyme, rosemary, and bay leaves—are a must. A splash of red wine often joins the mix, too. Making a ragù is a slow, patient process that invites you to linger in the kitchen and rewards you with the complexity, richness, and quiet joy only slow cooking can bring.
