Pomp And Circumstance

Mixing Green Patterns

Posted in Fashion Files, Inspiration, Personal Style, Pomp Day-By-Day by Miss Pomp on April 25, 2013

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(Top – Madewell, Shorts – Madewell, on sale and available here, Shoes – Pierre Hardy for Gap)

I’ve got a full weekend of making lovey birthday faces at my husband coming up. Plans mostly include beach time and ingesting obscenely large amounts of french toast. So I guess just a normal weekend then…

Breakfast in Bed

Posted in Food Files, Inspiration by Miss Pomp on April 24, 2013

Husbands birthday is coming up this weekend, and it’s got me thinking about romantic breakfasts for two.

Breakfast in bed is one of those things that seems really romantic, but doesn’t actually happen all that often in real life. For starters, if you get up to make breakfast, it sort of ruins the whole “spend the morning in bed having delicious breakfast and lounging” especially if said breakfast takes an hour to make. Once you’ve been up for an hour, you’re up and that’s that, there’s no going back.

So the other day I experimented to see if I could find a quick, simple and delicious recipe that’s perfect for wanting to hop right back in the sack for a lazy morning. Here’s what I came up with…

Miniature German Pancakes

Yields 3 little guys

  • 1 Tablespoon butter
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup flour
  • 1/2 teaspoon salt

Preheat the oven to 400°

Using a muffin tin (not a cupcake tin), split the butter into three of the muffin holes and place in the oven for the butter to melt while you make your batter
In a blender, combine the eggs, milk, flour and salt
Once the butter is melted, pour the batter into the three buttered muffin tins, and bake at 400° for approximately 7 minutes.
Remove from pan and sprinkle with powdered sugar (and by sprinkle, I mean sprinkle a LOT)
Serve on a cute tray with some delicious OJ and a side of fruit!

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Husbands, do this for your wives, it will make them want to make out with you.

You’re welcome.

 

Lace and Chambray

Posted in Fashion Files, Inspiration, Personal Style, Pomp Day-By-Day by Miss Pomp on April 23, 2013

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(Dress – Vintage, Chambray – J. Crew, Jean Jacket – Gap (old), Shoes – Madewell, Necklace – J. Crew)

Miss C and I are headed over to Santana Row for the Madewell opening with our sweet mama. Who’s coming?

Madewell Wednesday

Posted in Fashion Files, Inspiration, Pomp Day-By-Day by Miss Pomp on April 17, 2013

In honor of the grand opening of Madewell Santana Row next Tuesday, I’m sporting a couple of my favorite Madewell items!

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(Madewell tailored mini dress in black dot, Madewell barnwood boot in golden spinach)

Are any of you heading to the Madewell grand opening? Cause I’ll be there.

Join me, won’t you?

Pakpao Maxi Dress

Posted in Fashion Files, Inspiration, Personal Style, Pomp Day-By-Day by Miss Pomp on April 16, 2013

IMG_0550 IMG_0553(Anthropologie Pakpao Maxi Dress)

Grapefruit Sorbet

Posted in Food Files, Inspiration by Miss Pomp on April 11, 2013

 

As the temperatures rise, a sweet cool treat is just what the doctor ordered. Yesterday, the temperature climbed to around 80, and I decided it was the perfect day to try my hand at sorbet.

After bouncing around the internet and pulling ideas from a few different recipes, here’s what I came up with:

  • 3 cups freshly squeezed grapefruit juice (for me it took about 4 red grapefruits)
  • 2/3 cups sugar
  • 1 tablespoon grapefruit zest

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In a small saucepan, combine the sugar, zest, and 1/2 cup grapefruit juice and simmer over medium heat, stirring frequently, until the sugar is completely dissolved.

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Stir in the remainder of the grapefruit juice and set aside until room temperature. Place the saucepan in the refrigerator and cool completely. Once cool, pour the mixture into an ice cream/frozen yogurt/sorbet maker and follow the manufacturers instructions.

I allowed my sorbet to freeze overnight after being processed in the ice cream maker and this morning the texture was absolutely perfect, and the sorbet delicious!

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Give my recipe a try and let me know what you think!

I hope you love it as much as I do!

 

 

Floating In To Spring

Posted in Fashion Files, Inspiration, Personal Style, Pomp Day-By-Day by Miss Pomp on April 10, 2013

IMG_0521 IMG_0524(Madewell top, Gap skirt)

My uniform as of late: a flowy top and maxi skirt. I just love when the temperature starts rising.

 

Paisley Trails Tee

Posted in Fashion Files, Inspiration, Personal Style, Pomp Day-By-Day by Miss Pomp on April 9, 2013

IMG_0980 IMG_0983 IMG_0986 IMG_0988(Anthro Paisley Trails Tee, Madewell Shorts)

 

Styling A Bed A La Serena and Lily

Posted in Decor Files, Inspiration by Miss Circumstance on April 5, 2013

Today we are going to do a little style guide for the bed (bow chicka bow wow) using all Serena and Lily products. Which, incidentally, is not how I recommend shopping. I usually feel like you can tell when everything is all from one store – it often reads as flat or too catalog-y. But, today we are going to do it anyway cause I know a lot of people dig one stop shopping. So here are picks for a bed a la Serena and Lily-

Serena and Lily Bedding

1. Light Bark Color Frame Duvet

2. Cloud Aqua Canyon Sheets

3. Pewter Gobi Embroidered Pillowcases

4. Bark Racing Stripe Pillow Cover

5. Cayenne Cadiz Racing Stripe Runner (I would take this table runner and turn it into a long pillow cover)

6.  Black Diamond Pillow Cover

7. Origami Wool Pillow Cover

8. Lilac Mayan Cotton Dhurrie (cause in my mind you can’t style a bed without including the rug it will go on)

In reality, this is probably more pillows than is practical for one to want on a bed, but, in style-guide world……it’s divine.

Chicken Stew With Biscuits

Posted in Food Files, Inspiration by Miss Pomp on April 4, 2013

We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.

Here’s the recipe I use (serves about 6):

 

For the stew:

  • 4 boneless chicken breasts
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) salted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley
  • Kosher salt
  • Freshly ground black pepper

 

For the biscuits:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 egg mixed with 1 tablespoon water, for egg wash

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Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.

In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the  chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.

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While the stew is baking, make the biscuits!  Combine the flour, baking powder, salt, and sugar in an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.

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Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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Voila!!!

Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!