• 5 Medium Red Beets
  • 1/4 Chopped Fresh Dill
  • 1 Cup Plain Greek Yogurt
  • 1 Fresh Lemon
  • 1 Small Cucumber

Mother-daugter date night was one for the books.  Just us two.  We laughed, we cried (well, almost), and most importantly, RELAXED.  Wine, the smell of the ocean, a fire and some great food.

My mom’s new vanity is SICK.  We were laughing because I have a vanity in my NYC bedroom that I absolutely adore, however its had a good long run and is starting to fall apart.  Time for me to upgrade! We loooove our products, and its so nice to have proper storage for our millions (feels like millions) of makeup products.  It just makes getting ready feel like such a luxury.

We got all dolled up for each other with the intention of going out for a drink after dinner, but we only made it out for last call at the restaurant within walking distance.  FYI, this was at 9:30! #notimpressed  - I know everywhere else is not like NYC (we go out to dinner around 9), but last call at 9:30?! Come on! Anyway, as mom pointed out, we had plenty of wine and food at the house so it was kind of pointless for us to go out anyway.  Haha.

I’m obsessed with these wine glasses.  I love the traditional Tour Wine Glass from Crate & Barrel – the red AND white glasses! Can’t wait to buy a ton when I have my own apartment again.  I can’t wait to entertain – it has been too long!

Speaking of entertaining..  This setup is so beautiful, warm and inviting.  Moms did good, ya’ll,

Oh, did we mention we like red wine and Veuve Cliquot?

Rosco. the friendliest dopiest pup in all the land.


Recipe time! How fun is pink food? This is a beet salad that is healthy, delicious, and obviously very colorful! As always, I make the perfectly portioned plate and then end up going back into the kitchen for seconds.  In fact, we ended up eating the roasted Kohlrabi (the potato looking part of this dish!  It was a part of mom’s crop share at the local farmer’s market, and when sliced thin and roasted in the oven it tastes just like potato chips!) straight from the sheet pan.  The good thing is, with baked halibut, roasted kohlrabi and a beet salad as the main dish, I don’t have to feel guilty about going back for seconds!

Beet Salad Directions:

First, cut greens from beets.  Rinse and keep for juicing or discard.  Boil beets WITH skin on a medium simmer for 30-40 minutes or until fork tender.

While beets are cooking, peel seed and dice cucumber.  Add yogurt, cucumber, dill and juice of lemon into a medium bowl.

When beets are cooled (put under cold water to speed up this process), push skin off.  Remove stem end and chop the beets into bite sized pieces.

Add beets to yogurt mixture.  Stir all ingredients together.  Add more yogurt if need be!

What you are left with is this vibrant and delicious summer salad.  We love pretty food!

Hope you guys make this! Let us know how it comes out.