Just the essentials...

...on open shelving. Yes, art is essential.

Almond Nougat Craving...

3 egg whites
1 1/2 cups sugar
1 1/4 cups light corn syrup
1/4 cup water
ALMOND MIXTURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter (no substitutes), melted
4 teaspoons vanilla extract
3 cups slivered, toasted almonds
1 teaspoon salt

1. Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238 degrees F (soft ball stage), about 6-8 minutes.
2. With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl.
3. For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275 degrees F (soft-crack stage), about 15 minutes longer.
4. Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired.

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recipe via allrecipes

A few iPhone peeks at Finderskeepers Market...

... before the wonderful photographs from Lauren Flaherty arrive.

String 'em up...

Michael Chernow: His Look

Not only is Michael Chernow extremely handsome -- but his easy, relaxed style is a favorite of mine. Co-owner of the Lower East Side's Meatball Shop, Michael began his restaurant career as a bartender. In 2007 Michael enrolled in the French Culinary Institute and graduated with honors. 2010 brought the opening of The Meatball Shop. With its runaway success, the meat-centric eatery has now expanded to Brooklyn's Williamsburg neighborhood. Another upcoming location is planned for the West Village. Busy as ever, Michael keeps his cool with style to spare!

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Photos 1 & 2 via photographer Mark Iantosca for Esquire, Photo 4 via photographer Sam Horine

TRUCK Furniture...

Located in Osaka, Japan -- TRUCK Furniture strives to build furniture pieces of pure quality. Simple materials like wood, leather, and steel are used to create timeless pieces that are truly built to last.

Sweet Styling...

Isager for Ochre...

Ditte Isager

Too much?

Somehow, for me, it is not. The melange of antlers in this Betsy Brown-designed sitting room become the architecture. The bright white background reinforces the visual structure the trophy mounts create.

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via House Beautiful

Long live the Gingers...