“I feel so fortunate to have grown up in such a beautiful place. This is the view from my back porch! I’m obsessed with the fur vest in this photo, it is reversible with fur on one side and leather on the other. I wear it with everything.” -Kendall (The flannel is vintage, Citizens of Humanity jeans, Jill Stuart clutch, Sam Edelman shoes.)
Our favorite thing to indulge in is:
Samantha: Massages & facials.
“Everyone needs some neon in their life. I’m a huge fan of these Christopher Kane for J brand neon jeans. This Celine bag is just a classic and I wear it all the time. This Helmut Lang jacket with leather sleeves is becoming an obsession…I’m really into that combination lately-the whole leather sleeve situation…I’m a big fan.”-Samantha
Kendall, you love to cook. How did that evolve? What’s your ‘go-to’ recipe?
Kendall: I have always loved food and finding new restaurants, but I didn’t start to cook until I moved into my own apartment in New York. My friends were nice enough to let me experiment on them. I fell in love with the whole process of planning a dinner party and getting all of my friends together to share a great meal. My stepmom is an amazing cook and definitely inspired me to get into the kitchen. She’s a great resource. My go-to recipe is any type of curry; it’s actually really easy and full of flavor.
“I love how kitchens bring people together and become the focal point of the home. Preparing a meal is always a group effort and gives you time to catch up with friends. My jewelry is a mix of vintage and some new pieces from my mom’s store Findings in St. Helena.”-Kendall
“We’ve got a routine down! Sam is the best helper in the kitchen. She keeps me on track so we don’t end up eating dinner at 10pm.” Kendall (Zara top, Citizens of Humanity Jeans, Vincent Camuto shoes.)
“Weekend brunch with friends is one of my favorite things. This recipe was great. It didnt take a lot of time to prepare and it’s healthy. Crispy polenta with sauteed mushrooms, tomato jam, and poached eggs. Oh and mimosas!”-Kendall
How do you sparkle?
Samantha: WOW! We sparkle all the time, right Kendall? How does one sparkle…I layer up and just go all out and just get my shine on. I think we sparkle most when we are together just laughing with our friends out at dinner
Kendall: I sparkle when I’m making dinner for friends, enjoying a fabulous bottle of champagne, singing karaoke, dancing all night, wearing a great new pair of shoes, and laughing until I cry.
Can you tell us the recipe for what you cooked today?
This recipe I found on thekitchn.com, one of my favorite food blogs:
Poached Eggs with Crispy Polenta, Tomatoes & Mushrooms
-4-5 ripe tomatoes
-1/2 pound cremini mushrooms
-3 long stalks fresh thyme, leaves only
-Salt and freshly ground pepper
-1/4 cup white wine
-18-ounce roll of cooked polenta
-1 teaspoon white vinegar (optional)
-Shaved Parmesan cheese
-Roast the tomatoes with garlic, salt, and pepper in the oven at 325 for about 3 hours. When done mash them up and set them aside. (This can be done ahead of time.)
-Thinly slice the mushrooms. Heat the olive oil in a pan over medium-high heat, add the mushrooms, and cook without flipping or stirring them for 5 minutes. After 5 minutes or when they are very brown on the bottom, stir them up and leave them to cook deeply on the other side. Throw in the thyme leaves and sprinkle with salt and pepper. Add the white wine and simmer for about 10 minutes, stirring frequently, or until the mushrooms are tender.
-Cut the polenta into slices, enough for 2 pieces per person. Heat some olive oil in a skillet, once that is hot lay the polenta slices in the plan.
-Cook for about 3 minutes on each side or until crispy.
-For the eggs, boil some water and add a splash of white vinegar. This is a great trick I just learned to help the eggs form a nice round shape. Once the water starts to boil lower it to a simmer and crack the eggs into the pot. It should take 3-4 minutes.
-To serve, put two pieces of polenta on each plate with a dollop of tomato jam and some mushrooms on the side. Put a poached egg on top, sprinkle with parmesan cheese, salt, and pepper. Garnish with extra springs of thyme.