Year: 2018

Food: Dinner Tonight – Pasta with Artichoke is in order

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Rain and more rain, which means I need comfort food paired with a good bottle of cabernet. I laugh because I never ask the family what they crave for dinner, I simply prep the meal and serve it.  Tonight we are having Pasta with artichoke and peas in a creamy sauce, something I haven’t made for a while, since watching my intake of heavy creams. But this one works just fine, especially when washed down with a glass of this cab. INGREDIENTS 1/4 cup extra virgin olive oil 1 clove garlic, minced or grated 1 tablespoon chopped fresh thyme 1 (12 ounce) jar marinated artichoke hearts, drained 1/4 cup green olives 1 pinch crushed red pepper flakes 1 cup white wine kosher salt and black pepper 1 pound rigatoni or other short cut pasta 1 cup frozen peas 1 cup grated parmesan cheese zest and juice of 1 lemon 1/4 cup fresh basil, chopped fresh peas and pea sprouts, for serving (optional) {more}

Decor: Inspired By An Old Monastery

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There is a design store in San Francisco, Restoration Hardware, which took a huge leap a couple of years ago to revamping their style into sort of a weathered European look. Very classic antique style furniture, upholstery and linen adorning their every store. I’ve  admired their efforts since then and I  visit the headquarter, and various retail stores every chance I get, to feel inspired by their choice of color, and perfectly designed pieces. In line with this topic, I recently stumbled upon this site, detailing an old East Sussex monastery conversion into a living space – unique in style and one to surely draw inspiration from:

Food: Carrot Cake Cheesecake with Shredded Coconut

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My family has a few birthday in March – and I mean back to back and each year I buy a ready made cake from a specialty bakery for the wow factor. This year however,  I decided to try baking at home and after searching high and low, I came across this yummy treat. I hope the family feels that way as well since I think I am the only one who appreciates carrot cake. I’ll let you know how it all worked out. INGREDIENTS CHEESECAKE LAYER 2 (8 ounce) packages cream cheese 1/2 cup granulated sugar 2 eggs 2 teaspoons vanilla CARROT CAKE LAYER 1/2 cup canola oil 1/4 cup plain greek yogurt 1/3 cup granulated sugar 1/3 cup brown sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon pinch of nutmeg 1 1/3 cups grated carrot 1/2 cup unsweetened or sweetened shredded coconut COCONUT CREAM TOPPING 1 (14 ounce) can cold full-fat coconut milk* 1/2 cup …

Travel: Planning Stages Have Begun

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This morning alone I noticed so many of my friends, and those in the same blogging world have planned a trip to Paris – a girls getaway is the theme of their travel. Which got me in the mood to begin my planning. I am aiming for late May-early June this year and hope I can manage a three-week getaway mostly because of logistics. Dog-sitting, care for an ailing mother, and so on. You know the drill. So, here is what’s trending in the midst of what I am considering for my getaway:

Hobbies to Consider – SkillShare

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I am always looking for a new hobby – to add to the ones that have become more of a habit of late and even a routine. So I figured if I consider a few courses in this and that, I can tap into a skill that’s been gone untapped. Or maybe even learn something new. Here’s what’s trending on Skillshare:

Boutique Hotel Pick – The Westbury – Dublin, Ireland

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For sure the travel series is about to go full-swing here on Raw Silk and Saffron, and the first up is my boutique hotel pick. First one for 2018 – The Westbury in Dublin – a centrally located property embodied with excellence, from decor to service. This property is one I’ve book for an upcoming trip to  Ireland.