PROJECT PEARS BASEMENT

We started with a blank slate in project pears' basement. After a flood, everything had to be replaced. I'm not usually a big fan of an accent wall but I was able to get behind an 'accent nook' in Benjamin Moore's Old Navy 2063-10, paired with cream broadloom. Gold Sconces from Universal Lamp, a neutral sofa from Elte, custom made tufted ottoman in navy velvet and a mix of fabrics including the jumping off point for the colour scheme - Designers Guild Palasini-Cobalt from primavera.

NURSERY INSPIRATION

I wanted to share my good friends nursery! She designed it on her own and was inspired by the wallpaper used in project lippincott's bedroom and a photo she saw on pinterest.

Didn't she do a fantastic job? From the white millwork, black door knobs, peacock pillow and roman blind, gold pops and black crib from ella + elliot, and white rocker from pottery barn - I think she has one lucky little girl! 

CHICAGO

Chicago is one of my all time favourite weekend destinations, it is very convenient from Toronto's Billy Bishop airport especially into Midway airport and it's the perfect place to eat, shop, go to a cubs game and enjoy all the beautiful architecture.

My last visit I stayed at the Soho House. It was an incredible hotel with an even better roof top pool and lots of great people/celeb watching. 

I'm always asked where my favourite places to eat are in Chicago so here goes:

Brunch

Dinner

Snacks

Other restaurants I have been to include, mercadito, lou mitchells, zed451, bavettes, publican, gt fish and oyster, hot dougs.

 

 

CHOCOLATE + NUTELLA BABKA FROM BREADS BAKERY

Breads Bakery at 18 East 16th St. NYC has hands down the best Babka I have ever tasted. After trying it for the first time, I knew I had to try and create it at home and man did it pay off - best dessert I have ever made! 

INGREDIENTS

1/2 cup sugar

2/3 cup water

3/4 cup whole milk

1 1/2 packets active dry yeast

2 1/2 cups bread flour, sifted

2 1/2 cups pastry flour, sifted

2 large eggs

1/2 cup, plus 1 tbsp sugar

1 tsp vanilla

1/4 tsp kosher salt

1 stick unsalted butter, room temp

30 oz Nutella

1 cup semisweet chocolate chips

DIRECTIONS

Start by making the syrup. Add sugar and water to a pot over medium heat and bring it to a boil. Reduce and let it simmer until the sugar dissolves (2 minutes). Remove from the heat and let it cool. You can refrigerate it in an air-tight container for up to 30 days.

Get your dough started by activating the yeast according to the directions on the package.

Pouring the milk into a large bowl and add the yeast mixture.

Add the flour first, then the eggs, sugar, vanilla, salt and half of the butter. Blend until combined with an electric mixer on the lowest speed with a dough hook attachment — about 3 or 4 minutes. You can also use your hands if you like to get down and dirty with your dough!

Increase the mixer speed and slowly add the rest of the butter until combined.

Place the dough on your work surface and knead by hand for about 2 minutes. Then shape it into a square, cover with plastic wrap and put it in the fridge for 8-12 hours.

Once your dough is nice and cold, roll out your dough [about 1/5 inch thick] and spread the Nutella evenly. Sprinkle it with chocolate chips.

Roll the dough tightly and lay seam-side down. Cut it into thirds, then cut each piece in half length wise.

Lay 2 of the pieces on top of each other to form an X and roll each end of each piece over the other to form a twist with the two pieces. Repeat with the remaining 4 pieces.

Transfer each “braided” loaf to a 8 x 3 pan, tucking the ends under. Cover with a dry towel and let is rise for about an hour.

Set the oven to 350 degrees on convection.

Bake the loaves for 25 minutes each [or just 20 minutes if you’re not using convection].

Remove from the oven and brush immediately with the syrup.

This video from Eden Eats helped me with the braiding 

Recipe From Sadie and Co

CHARCUTERIE PARTY

To say I have a tendency to go overboard would be putting it lightly...I love having people over and putting out elaborate spreads! For my boyfriends birthday,  we decided to turn our harvest style dining table into possibly the biggest charcuterie board ever created? We put as much as we could directly on the table - made clean up a breeze too !

here is what you will need to create your own charcuterie table...

  • 1 roll of brown kraft paper
  • mason jars, tongs, bowls, napkins, plates, toothpics
  • meats
  • cheeses (pre cube what you can)
  • cantelope + grapes
  • dried fruits + nuts
  • gerkins, pickles + olives
  • mustards
  • jams + honey
  • crackers + breads