Saturday was my birthday, and I’d been saving this Heidi Merrick dress I scooped up earlier in the year for the occasion. Do you ever do that? Buy something so gorgeous and just let it hang there for months? Crazy, I know! I usually wear new purchases immediately, but despite being lightweight silk, the navy and white (my favorite pairing) felt a little more fall than summer so I held off. But now that I’ve broken it in, I know it’s going to be a classic favorite for years to come. I love the easy fit, the bold colorblock stripes. I let the dress be the star and kept accessories at a minimum. Perfect for the casual-yet-elegant vibe of our favorite restaurant.
I have a tendency to overcomplicate things. Overcomplicating really comes down to overthinking, and I’m a chronic overthinker. But I’m working on that. And it’s refreshing and weight-lifting and just feels plain good. Lately I’ve been chanting “keep it simple stupid” in my head…who knew the old KISS math principle would come in handy for real life? Much like leaning on simple wardrobe basics, this recipe leans on the simplicity of a few fresh flavors–and for that reason it really shines. Perfect for a weeknight meal, I used the last of my heirloom tomatoes, but you can just as easily substitute ripe and colorful cherry tomatoes, which are still out at the market. Keep reading for the recipe and remember to KISS!
Simple Tomato Pasta with Feta & Pine Nuts
1 16 oz. package of wagon wheels pasta
2 cloves of garlic, minced
1-2 tablespoons of olive oil
1 pint of multicolored cherry tomatoes, halved or 3 medium-sized heirloom tomatoes, chopped
1/2 cup fresh basil leaves, thinly sliced
1/2 cup fresh feta cheese, crumbled
1/4 cup pine nuts, toasted
Maldon sea salt and freshly ground pepper
Bring a large pot of water, salted, to a boil. Add pasta and cook until al dente–in general, 10 minutes or so seems to be the magic number for me. While the pasta is cooking, toast the pine nuts in a small skillet over low heat. Set aside. Drain the pasta once cooked, reserving a 1/4 cup of the pasta water.
Heat olive oil in a large skillet over medium heat. Add garlic and cook just 30 seconds to a minute, until browned. Add the pasta, then some of the reserved water and some extra olive oil to prevent dryness. Once the pasta is fully reheated, serve into individual bowls. Top with the chopped tomatoes, basil, feta and pine nuts. Drizzle with olive oil and sprinkle with freshly ground pepper and Maldon sea salt.
The San Giorgio had me at hello. I first spotted photos of it here back in January and fell head over heels in love with its bohemian chic vibe. I pinned it to my “Wanderlust” board on Pinterest, tucking it away for someday. Fast forward to May, when we decided to plan a fall trip to Greece–I already knew exactly where we had to stay in Mykonos! The San Giorgio lived up to the stunning photos on its site, and the staff’s impeccable service made for a perfect stay. I only wish we had a full week to relish the laid-back luxury we enjoyed in our three nights there for a little longer. This place is dreamy, folks. Keep reading for a peek inside the San Giorgio’s doors and notes on my favorite bits and pieces!
In two words, the San Giorgio is luxuriously simple. A crisp white palette, accented by colorful kilim textiles, rustic wood furniture, and rattan hanging chairs. In the bedrooms, netted canopies, tiled mosaic floors and peacock chairs add to the romantic ambiance. The design is in perfect balance to its rocky perch above the aegean blue sea. And despite being just up the cove from Mykonos’ world-famous Paradise Club, which Thomas Heyne and Mario Hertel ran for a decade before creating the San Giorgio in 2012, the atmosphere is private, quiet and laid-back. A soulful oasis by day. By night, as a guest you get VIP access to Paradise Club.
Fringed hammocks sway in the breeze around the pool and in a grove of palm trees on the hillside. And the secret jewel below? A secluded dock for afternoon diving into the cold ocean. My only question is when can we go back?
*All photos by me, except the pool sign, which my friend Jason snapped.
Maybe it’s the shifting of seasons. Maybe it’s the turning of another year older on the very near horizon. But this fall, I’m finding myself completely drawn to simple, pared-down basics. I’ve recently finished a massive closet purge, and I’m finding that my wishlist of items to fill in the gaps is full of the kind of wardrobe staples that you wear again and again–like this chambray button-down, black skinny pant, and red heel. All of which are on weekly rotation at the moment. Anyone else on a simplifying kick? What’s at the top of your fall style must haves?
Truth be told, I wasn’t crazy about eggplant until we ate it–in abundance–in Greece and Turkey. Something about eggplant’s texture and lack of flavor always turned me off, and I found it edible not enjoyable. But in the Mediterranean, they transform aubergines (as they call them) into the most delicious dips. We were sold on the first version we tried and proceeded to order aubergine as a meze at every restaurant—it was that good! Each version was slightly different, some more salsa-like with chopped tomatoes, others more creamy with yogurt. Some were garlicky, some were smoky. All were tasty.
With eggplants conveniently in season at the market, I’ve been experimenting over the last few weeks to recreate my perfect version at home. I found grilling to be the trick for an amazing smoky flavor, and a tiny drizzle of harissa oil at the end for imparting an extra kick. Let me tell you, this dip is just plain delightful—and couldn’t be any simpler. Consider it your new, healthy dip for fall…
Smoky Eggplant Dip
2 large eggplants/aubergines
1/2 cup non-fat, plain Greek yogurt
1 large clove of garlic, roasted
1 teaspoon coarse salt
Freshly ground black pepper
1 teaspoon lemon juice
1 tablespoon parsley, chopped
2 tablespoons pine nuts, toasted
1 teaspoon harissa paste
2 teaspoons olive oil
Flatbread, grilled
Heat grill to medium-high heat. Prick each eggplant all over with a fork to prevent bursting. Grill the eggplants about 20-25 minutes, flipping once, until tender and charred. Remove eggplant and let cool slightly. Meanwhile, carefully place the garlic clove in a grill basket and roast, just a minute or two, then remove. You can also place a full head of garlic directly on the grill and reserve the extra roasted garlic for another recipe.
Cut the grilled eggplants in half lengthwise. Score the inside with a knife–it will be very soft. Using a spoon, carefully scoop out the seeds and discard (the dip’s texture is better without the seeds). Then scoop out all the eggplant meat and place it in a small food processor. Add the single roasted garlic clove. Puree until smooth. Add yogurt, lemon juice, salt and pepper. Puree again to blend. Season to taste with extra salt.
To serve, transfer the eggplant-yogurt dip to a shallow bowl. Top with the toasted pine nuts and chopped parsley. In a separate prep bowl, stir the olive oil into the harissa paste. Pour the harissa oil around the edges of the eggplant dip, and serve with grilled pita bread.
I shared my Mykonos travel diary with you yesterday, so today I have a cheat sheet for your own future visit. Because I know you want to visit those turquoise waters, yes? Despite its reputation as a party island, Mykonos is the ultimate bohemian paradise in the Mediterranean for a laid-back getaway, whether or not nightclubs and dance parties are your thing!
WHERE TO EAT: Kiki’s above Agios Sostis for freshly grilled lunch; local institution Niko’s for traditional Greek fare; Sea Satin Market for sunset and seafood; Nammos for a trendy outdoor café at Psarou beach
BEST PLACE FOR A DRINK: Ai Yianni on Agios Ioannis beach
HOW TO GET AROUND:by car or four-wheeler if you’re brave (but the locals said they’re best avoided to be safe)
GOOD TO KNOW: Mykonos can be very windy. Check with your hotel on wind conditions before you head to certain beaches. Mykonos is also very fashionable. Dress for comfort and style.
WHAT TO PACK: colorful bikinis and a cover-up for day, sundresses or kaftans for night
I spotted this lace dress in a street style photo on Pinterest this summer and immediately went to track it down for our travels. White lace just embodies the essence of summer to me, and those pom-pom sleeves were way too good to pass on! It worked perfectly for day to evening—on this particular day, an afternoon stroll through the streets of Mykonos Town, sunset at the windmills, and dinner with friends.
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