Steel and Shade.

Architect Donald Wexler helped define Palm Springs, California as a center for mid-century modernism. Wexler helped transform Palm Springs with a wide range of modernist designs, but he became best known for his steel houses. And lucky for me, during my recent trip to Palm Springs there was time to stop by the Palm Springs Art Museum to view the current exhibit featuring the work of Donald Wexler.

Visit the Palm Springs Art Museum.

Vince Camuto.

With Vince Camuto's legacy in the shoe business, it's about time they have a brand of their own namesake.

If you haven't seen these shoes yet, you will.

And they are H-O-T.

Check out their lookbook here.

Nail Lacquer.

Upgrade you.

{Le Metier de Beaute, Dynamique}

Oscar Favorites.

This years Oscars offered quite the variety of gowns which were, for the most part, all beautiful. Although the show was a bit of a yawn - no shocking wins, it was nice to see Anne Hathaway's excitement and well, it's always nice to see James Franco (my guess, is he is going to be one pretty hysterical old man). Anyway with the exception of some ill fitting numbers, the red carpet was a sea of glamorous dresses. Here were a few of which especially caught my eye.

{Gwyneth Paltrow in Calvin Klein} 

{Natalie Portman in Rodarte} 

{Cate Blanchett in Givenchy} 

{Sharon Stone in Christian Dior}

{Sandra Bullock in Vera Wang}

Photos: Just Jared.

Twice baked-potatoes with mushrooms and prosciutto.

Did this catch your eye? Trust me when I say, they are as delicious as it sounds - although anything involving prosciutto is a good idea. I do admit this recipe takes much longer than others and it's well worth the wait. And with talk of it snowing in San Francisco today and/or tomorrow, I can't imagine a better comfort food over a cold, rainy weekend.

Ingredients


4 russet potatoes
3 tbsp olive oil
1 small onion, chopped
8 ounces small mushrooms, sliced
3 cloves garlic, minced
1/4 tsp salt, plus extra for seasoning
1/4 tsp freshly ground black pepper
1 stick unsalted butter, melted
1 1/2 tsp dried oregano
2 cups shredded Cheddar cheese
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Preparation

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Cool until warm enough to handle (about 20 minutes).

While potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft (about 5 minutes). Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated (about 6 minutes). Place the mixture in a medium bowl.

Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano and 1 cup of cheese. Mix well. Season with salt and pepper, to taste.

Arrange the potato halves, cut-side-up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with olive oil and season inside with salt and pepper. Spoon the mushroom mixture into each potato half. Place 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy (about 20 to 25 minutes).

Enjoy!