This Frock Rocks | Shave Ice + Fringy Purse + Proud Moments + More


Shave Ice: I love shave ice!  I only want to eat that right now; breakfast, lunch, or dinner.   I was spoiled on my recent trip to Kauai (more about that later this week), and now have a real affinity. I had delicious experiences at Ono Ono Shave Ice where the ice is like fresh fallen snow and they have a million creative combinations to choose from.   I also loved Hee Fat General Store , a recommendation from a friend, for incredible shave ices a large as a layer for a snow man.   Hee Fat has all natural fruit syrups, vanilla or mac nut ice cream, and many creative combinations. Try LAVA FLOW: sour cherry, coconut, and sour pineapple over macadamia ice cream and a "snow cap" (sweet condensed milk over the top).  Check out these recipes for healthy shave ice at home if you aren't Kauai. 

Fringy Purse: I have a new fab purse from Shop-Salt that is a showstopper.  I have been into fringy things for a little while (FOREVER) and this clutch is the perfect combination of tassel details and beading.   It is designed by Lucia Macarena and crafted by artisans in Oaxaca, Mexico. I have worn this bag both day and night (you can see it in the corner of my son's graduation photo).   I get asked about it every time.   I have the stunning blue and black version, Noche Azul , and have worn it with a ton of looks; white, black, gray, brights.  I think the artistic details make it the perfect summer bag.  

Proud Moments:  I have shared many proud moments this past month on my Instagram feed.   I have been very blessed to see so many great and worthy occasions that I can't help but share.  A quick rundown of our comings and goings:

Brittain- Completed AP Calculus and Psychology, completed track season with a school record and scholar athlete distinction, went to CIF finals in discus, went to two proms with an incredible girlfriend,  scored a 33 on the ACT exam, and is my favorite oldest child.

Thomas- finished his freshman year with all A's, completed freshman volleyball with much success and good times, takes beautiful ocean photos that he shares at THPhotogram, is deliriously funny, completed his Duty to God requirements for his current priesthood office, is getting a LEARNER'S PERMIT in two weeks, and always looks so handsome.

Grant- also known as Dieter, completed the 5th grade with honors, wrapped up his career in the saxophone, went to MAGIC MOUNTAIN, is finished with Safety Patrol, is trying out new sports like volleyball and maybe water polo, eyeing middle school a little skeptically but with a smile, still hugging me every time he walks by, and is ever a fantastic brother to both big and littler versions of himself.

Henry- All done with the first grade, saying goodbye to his best friend/brother Baker, hanging out with his other bestie Nate as much as possible, was really brave at the fair, is trying new foods every day, started piano lessons, taught himself 7 years by Lukas Graham by watching YouTube, tried to make a bomb with a ping pong ball and foil- also from YouTube, got a new internet filter- again for YouTube, and is an #awesomeboss baby of the family.

Grilled Zucchini Salad: This lushly-flavored verdant salad is from my Plenty Cookbook .  Titled "Grilled Zucchini Salad with basil, parmesan, and hazelnuts" this recipe by Yotam Ottolenghi was beautiful when it was completed.   It was a perfect accompaniment to a summer grilled chicken and fresh bread.   Henry asked a friend's mother to take him home for dinner rather than face the prospect of zucchini-anything, but the rest of the family stayed near by, a few tried it, some liked it.  Success in #FeedingMen I say. 

Crack Pie:  Something that was more success was an addictive dessert. I got to visit Milkbar last summer with my kids when we were on our #MancationNYC.   We had Cereal Milk, Compost Cookies, and their Cereal Milk Ice Cream.   We are really into treats!  I finally made Milkbar's Crack Pie at home.  Delicious! One of a Kind! Don't Wait! They have their recipes online here or in their cookbooks.




Oat Cookie Crust

Nonstick vegetable oil spray

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided

5 1/2 tablespoons (packed) golden brown sugar, divided 2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats

1/2 cup all purpose flour
1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon (generous) salt



3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly 6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting) 


PREP: 40 MIN TOTAL: 15 HRS Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely. 

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. 

Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch- diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet. 


Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. 

Do Ahead: Can be made 2 days ahead. Cover; keep chilled. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold. 

Recipe via

White DressesFlattering, appropriate, ladylike, a white dress is all of those thing. Whether to a graduation, poolside, beachside, or out to dinner, a white dress is the way to go.   White dresses have taken me through almost all my events this past month with ease.   Think about putting on just one piece. genius!  My trip to Kauai and my new clutch both benefitted from a new range of white frocks.  

Just in time for summer travel, our best eats in NYC