Another gem of an article from NYTimes T Magazine shows us the latest trend in flower arranging - Natural, loose, foraged. These wonderful florists are using "real" flowers (as opposed to mass produced perfect - read boring - typical blooms), foraged materials like seed pods, greens, branches, berries. I love the originality and the natural look. Of course, the above photo caught my eye in particular because it looks just like our barn and our flower pails.
"All eggs all the time." A restaurant in NYC, called The Egg Shop, has elevated eggs to a culinary star. They have now also produced a cookbook. As seen here in today's New York Times T Magazine, the cookbook includes both recipes from the restaurant and a complete "and funny" guide to the egg as an ingredient.