The bathroom. Walk-in glass walled Terrazzo shower and soaking tub with windows that open onto the sleeping room.
A waterfall in bathtub. How chic. How luxurious. Aveda bath products are the toiletry of choice here. Peppermint shampoo and conditioner, Refreshing bath bar, and Rosemary Mint lotion were part of the arsenal in the bathroom. I wish I had forgotten a toothbrush, comb, or razor to see what delight I'd find.
The Chop Shop
One of my many joys is shopping. Every chance I get, I shop for new gadgets for the kitchen. I think of myself as a no-nonsense kind of gal. I don't have a need for an avocado slicer, a corn kernel cutter, or a shrimp deveiner. I need practical, durable, reasonably priced items to fill my kitchen. Today: Sur la Table.
I've been patronizing Sur la Table (SIR-la-tahbl) since late last year when they had FREE knife sharpening. I couldn't drive there fast enough. The limit was two so I chose my Santuko and slicer knives to test the waters. One day later I went back to retrieve Fric and Frac and they were as sharp as the day I received them in culinary school. They sharpen knives regularly for $2 an inch. I heard a rumor they'll offer the service for free again in April.
They are in the midst of their Winter Sale, 20%-50% off select merchandise. Sur la Table is an expensive William-Sonoma. Specialty gourmet stores are all expensive. But if you want quality and know what you are looking for, specialty is where it's at. I visit the store every Saturday and sometimes on Sundays. Last week it was for a sharpener for my Santuko. Regularly priced at $19.95, on sale for $9.96.This week it was for a heart-shaped Le Creuset pot. Resists chips, stains, scratches and possibly Pompei-esque destruction. Who cares if it is in the shape of an overused muscle? Regularly priced at $50, on sale for $29.96. Le Creuset pots and pans are expensive. And heavy. Wise investment, I say. The sale ends in February, so now is the time!
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.