This month for book club we read Wonderful Tonight: George Harrison, Eric Clapton, and Me. This is the story of Pattie Boyd, the iconic figure of the 1960’s who was the wife of both George Harrison and then later Eric Clapton. She was the muse for many of their famous love songs and lead a mostly private life until breaking her silence recently to write her memoir. Having not read many memoirs, I have to say I absolutely loved it. We had quite the debate at book club about whether or not we agreed with her decisions or even liked her throughout the book. However, whether or not you’re a fan of Pattie’s in the end, this book definitely did a wonderful job of transporting you to another place and time amid the 60’s peace, love and drug culture which dominated the lives of these rockstars. At times I found myself absolutely lost in the descriptions of their lives of traveling the globe and trying any and every experience, and of course I couldn’t get enough of Pattie Boyd’s iconic style and couldn’t stop googling the fashions of the time, but that’s another post for another day. I absolutely recommend this book as it was one of my favorite reads, it paints an interesting portrayal of the inner circles of these larger than life musicians and the journey that took them to the music that we all know and love. Thanks to my book club for a fabulous pick!
is the Printed Robinson Dome Satchel. Tory Burch, you get me every time. Happy Friday & Happy Spring!
This recipe is a great weeknight go-to in my house (apartment). I love it because it’s healthy and can be thrown together in no time at all! Tonight, it was the perfect meal after an evening run through the city. I usually whip up boxed rice to go with– tonight I happened to have a box of Near East Rice Pilaf in the cabinet and so that completed the plate. Bon Appetit!
- Two fresh salmon fillets from your local fish market
- 1/4 c low sodium soy sauce
- 2 tbs brown sugar, packed
- 3 garlic cloves, minced
- 1 bunch or package of brussels sprouts
- 2 tbs olive oil
- 1 tbs butter
- salt and pepper, to taste
- Preheat the oven to broil
- In a small bowl, mix together the soy sauce, brown sugar and one clove of garlic
- Line a baking sheet with foil and spray with non-stick cooking spray before arranging the fillets on the foil
- With a pastry brush, brush the marinade onto the salmon fillets
- Broil the salmon for 7-9 minutes depending on the thickness of the fillets until just cooked through, re-brushing the fillets with the marinade at the halfway point
- Trim the ends of the brussels and cut each in half
- In a medium sauce pan, steam the brussels until just tender, about 6-8 minutes
- In a skillet, heat 2 tablespoons of olive oil and 2 garlic cloves until the garlic is fragrant (about 2 minutes)
- Transfer the brussels from the steamer to the skillet and saute, stirring occasionally
- Gradually add butter for browning (spray butter works as well if you’re trying to be lighter) and season with salt and pepper to taste
- Saute for 10-15 minutes until browned and crisp