Tag Archives: new york-itis

Flower of the Day: Inspired by Sigh, Pua

Ms. Saipua made a gorgeous arrangement today, including fritillaria like I’d never seen before.  Back in my florist days, we simply called it “speckled hen;” I’d never even heard fritillaria until, sigh, pua enlightened me.  Hence, the F.O.D.:

fritillaria-meleagris-gewoehnliche-schachblume-2 “Speckled Hen:”

fritillaria_meleagris by its Latin name: fritillaria meleagris (via Easy to Grow Bulbs.com)

fritillaria-caucasica-davisii-and-pinardii

Fritillaria caucasica, davisii and pinardii via the Scottish Rock Garden Club Bulb Log Diary

From Easy To Grow Bulbs:

This is a fun flower to include in an existing garden where it will pop up in mid to late spring with the late daffodils and just before the lily of the valley blooms. This fritillaria has slender, silvery-green foliage that doesn’t require much room and the nodding, bell-shaped, checkered flowers weave well in and amongst fuller spring perennials. These are also called Guinea Hen flowers because the flower markings are much like the feather patterns on some breeds of guinea fowl. Deer and rodent resistant. These bulbs are nursery propagated, not collected from the wild.

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I’m Watching: The Jewels of New York

The Jewels of New York is “a mission to uncover the hidden treasures New York has to offer and share them with friends through a collection of seasonal and local recipes.”  I discovered JoNY through the links page on ARL’s new fave blog Saipua.  I was immediately drawn in by the clean design and obvious appreciation for the finer things, specifically great-tasting and great-looking food.  I’m particularly impressed with JoNY’s recent “Last Winter Supper,” which consists of Glazed Rack of Lamb, Parsnips in Parsley Butter, and Warm Cabbage Salad.

winter-supper

Is it titled this to herald in the springtime on March 20?  Should we all separately, collectively recreate the JoNY “Last Winter Supper” in our home kitchens far and wide on the evening of March 19?  Yes!

And don’t forget dessert!  Rosemary whipped cream?!  The fresh new answer to yesteryear’s lavender- and rose-infused creations?  I’m in!

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Oh Mercy, Mercy Me

I was browsing FFFFOUND! and this image caught my eye:

saipua 

Those ranunculus, those lamb’s ears, those mona lisa anemones!  Is that a branch of eucalyptus beads I see in the background?   WHO could have made this GORGEOUS arrangement?  WHO could have combined such unexpected elements yet made such an elegant statement?

It comes from the Saipua blog.  Where had I heard that name before?

Then I realized it’s those soothing soap-makers from Brooklyn who sell at Atomic Garden right here in Rockridge!  But they do floral design?  

After visiting the website, I have to admit I still don’t quite understand how all the pieces fit together.  All I know is that Saipua makes some of the most gorgeous, naturalistic, refined floral arrangements I’VE EVER SEEN.  Here are some more of my favorites:

large-arrangement

They’ve mastered everything from the tall statement arrangment,

posey

to the perfect posy;

sea-holly

from the modern, (succulents and sea holly)

poppy

to the classic (camelia, protea, lisianthus, veronica, queen anne’s lace, geranium leaves, dogwood, cock’s comb celosia).

I haven’t been this excited about a florist since I discovered Birch in San Francisco.  New Yorkers take note!  Let your loved ones know who to call the next time they’re in the dog house!

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It’s Fashion Week Somewhere

venacavaPhoto by Olivia Jade Horner

While we in Rockridge are as distant as can be from the front row, Fashion Week marches on in New York.  There’s no better place for vicarious front row viewing than our friends at Refinery29.com.  Not only is the Pipeline blog being updated around the clock (honestly, so many updates we can’t keep up), R29 has made the bold move of twittering the shows and parties.  We all love Vogue as an institution, but Style.com pales in comparison to R29’s honest and pleasantly snarky reportage. 

My favorite posts are R29’s “a minute with…” posts.  So far we’ve heard from Rachel Zoe (she’s bland) and Susie Bubble, of Style Bubble, whose bangs really soothe me (that does not mean you should all run out and get blunt bangs–it doesn’t work on everyone–but Susie works them hard). 

As usual I am BLOWN AWAY with the Vena Cava presentation, and just SICK that I wasn’t there.  The Marisa Tesauro installation looks phenomenal, I only wish we could get even more photo coverage.  The clothes rock, rock, rock.  And while Style.com isn’t my standby for fresh fashion news, they did get my favorite quote from Vena Cava designer Sophi Buhai:

“If we were acoustic before, now we’re digital,”

Vena Cava’s move to digital in 2009 might have just eclipsed Dylan’s move to electric in ’65.

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What I’ve been reading at nytimes.com this week

I can’t wait to read the Vena Cava blog.

I love Brussels sprouts.

The more I think about it, the more upset I am about this.

I’m so glad this is not my life.

The achievement gap is even wider between high-income high-achieving whites and high-income high-achieving blacks.

Let’s get more in-depth about how the stimulus will help schools that serve low-income students.  This is a start.

The sketchy 7-5 keeping another innocent man behind bars.  Justice is a joke. 

evertonwagstaffe1

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Wednesday Links

Eddie Ross continues to be prolific and backs us up on our love of carnationsEddie Ross

Quilty reminds us that we are sad we don’t live in NYC, although we’ll take the Oakland sunshine over the NYC slush I hear is there today, GoodJobbb

and Rimpletide does the important work of exploring our collective sexuality for us vis a vis wooden dolls, Rimpletide

while the Pipeline reports on what’s hot from the hottest (pretty fucking hot) currently cold climate, Stockholm, The Pipeline

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YUME! *SAIKO!

About six months ago two of my nearest and dearest (and biggest food and sushi appreciating) friends, Boris and KRB, took me to 15 East in New York. We sat at the bar while Master Chef Masato Shimizu served us piece after piece of delicately cut fish atop warm, fleshy grains of rice.  I’d never had anything like it in my life.  Not even on my trip to Tokyo did I eat sushi like this (for some reason on my short stint in Tokyo I didn’t have good luck with sushi, maybe it was the jet lag?  But became ADDICTED to Okinawan cuisine at this one little spot–if memory serves it’s Ryutan?).  In any case, 15 East blew my mind.  Just the experience of two temperatures in my mouth; the subtle warmth of the rice with the coolness of the fish, was a total revelation.

The months since have been practically torture; not just due to a desire for the flavor and feel of 15 East, but by the odious experience of eating any other sushi, which now tastes bland at best.  The offenses that are committed all around us against fish and rice, a noble creature and sustaining staple, are just despicable.

Two months ago, I discovered the existence of Yume Sushi on Alameda through intense combing of yelp.com.  Something in my gut told me there had to be better sushi in the Bay Area than anything I’d tried in my searching over the past 3+ years–and Yume could be it.   Continue reading

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