I read “Eleanor & Park” when I was in L.A. for the Junior League Conference (side note – traveling alone is now HEAVENLY – all that airplane time to read!!) and really enjoyed it – whenever I see friend’s posting for book recommendations on Facebook I always pay attention and add any that look intriguing to my Books to read board on Pinterest. This was recommended by a friend of a friend and also was a New York Times bestseller -a good combination!
It’s a lovely little book about a friendship between two perhaps high school students who are both struggling with different things in their life. I was speaking with my friend Emma the other night about how I never quite know what to say about books other than I liked them and found them absorbing. I tend to read very quickly so don’t always stop to appreciate the writing in a way that very literary people do. I read for enjoyment before bed so perhaps that’s enough – it’s a good book and I’d recommend it!
Amazon writes :: “Set over the course of one school year in 1986, this is the story of two star-crossed misfits–smart enough to know that first love almost never lasts, but brave and desperate enough to try. When Eleanor meets Park, you’ll remember your own first love–and just how hard it pulled you under.”
Avery’s Mom contacted me a few weeks ago wanting to design an album – she had ordered a number of prints after the wedding but had decided it would be nice to have everything in one place! Together we created a 10×10 Parent Album with an Aviator Vintage Leather Cover. To me an album really does feel like a finished product much more so than delivering a USB of images – I love knowing people will look through it and enjoy it for years to come!
I printed this springtime recipe out from Martha Stewart and it is DELICIOUS and EASY – my kind of recipe! Oftentimes we find that “sauces” made like this aren’t saucy enough for us but by adding a bit more pasta water (closer to 1/2 cup) it was moist and quite tasty enough.
Pasta Carbonara with Leeks & Lemon (4 Servings)
6 slices bacon, cut crosswise into 1 inch pieces
4 leeks thinly sliced
3/4 pound short pasta
2 large eggs
1/4 c. grated Parmesan plus more for serving
1 T. finely grated lemon zest, plus 1 T. lemon juice
1/2 c. fresh parsley leaves, coarsely chopped
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
I delivered this album way back last August but realized I hadn’t blogged it. Mallie & Stu chose Sage linen for their wedding album with digital flushmount style pages inside – it looked beautiful!