Research

It is no secret I love food, traveling, and architecture, but I also adore the academic world. The energy on a college campus is exciting and invigorating. So I was delighted to get to incorporate these elements with Maddie on some recent college visits. It has been a long, brutal winter getting away for a few days was a welcome change for both of us. 

While we were researching universities we did a little cupcake research as well at Georgetown Cupcake. The cupcakes are as pretty as they are delicious, with lots of flavors to choose from. I covet their pink bejeweled mixer.  

Traveling opens your mind to new places and ideas. You never know what is around the next corner which is what makes it so fun. The sunny yellow 'Peep' mobile made us smile. Surely it must mean spring is on the way.

Whether in a big city or a small town there is always beautiful and interesting architectural waiting to be admired.

When we travel we always try to eat at local establishments. The creamy crab soup at the Federal House Bar & Grille is so delicious I had to return a second time for more. 

At Sofi's Crepes savory or sweet crepes make a tasty snack or meal to satisfy either craving.

The ice cream at Annapolis Ice Cream Company is homemade on-site daily. There are so many tantalizing flavors to choose from it is truly hard to decide. After much deliberation Maddie picked chocolate Oreo, which the cute guy scooping the ice cream said was his favorite. I had blackberry cobbler that was loaded with cobbler. We were not disappointed with our choices we only wished we had time to return for more 'research'. 

The owner of the Boatyard Bar & Grill left a 30 year career in investment banking to open the restaurant. Have you ever wondered why so many great restaurants are started by people who have left other professions? I think it is because food brings such joy to life. When people are happy doing what they do you can't help but have great results. Being near an ocean doesn't hurt with a constant supply of fresh fish a stone's throw away. The crab cakes are a house specialty. They are chock-full of sweet, succulent crab.

A luminous sunset is the perfect ending to a fabulous meal. Well, that and an awesome dessert!

Vanilla Macarons with Salted Butter Caramel Cream

The first time I had a French macaron I was vacationing in Paris with my late husband, Chris. We bought two large macarons, (a rookie mistake we would later remedy by buying the smaller versions so we could try more flavors) one pistachio and one vanilla, at Ladurée on rue Royale. We walked to the Tuileries garden and sat on a bench before removing our treats from the pretty green and gold bag. I remember my first bite. The thin crisp crust gave way to the soft, rich pistachio filling. I sat silently analyzing the flavors and textures stunned at the simple yet complex nature of this rare pastry.

Today French macarons are more available around the globe, but who wouldn't prefer going to Paris to get them? While I have never met a French pastry I didn't like, these little treats rank at the top of my favorites list.

I made macarons as part of the trio of desserts for Maddie and her friend's progressive dinner. French macarons are made with ground almonds, egg whites and sugar. There are two ways they can be made: mixing ground almonds with meringue or mixing ground almonds with Italian meringue, which is meringue made with boiled sugar syrup. Either method works, but I like the Italian meringue method best even though it is a little more work.

Finely ground almonds, confectioner's sugar, and egg whites are mixed together to make a paste.

Sugar syrup is boiled to between thread and soft-ball stage.

A 1/3 of the Italian meringue is stirred into the almond paste to lighten it. 

When all the Italian meringue is folded into the almond mixture the batter should be smooth and firm, but drip slowly from the spatula.

I really love silicon baking mats. Everything always seems to bake better when I use them. I did a little experiment by using silicone baking mats for half the macaron shells and parchment paper for the other half. The macaron shells baked on the silicone mats rose perfectly even and were very easy to remove once cooled. The macaron shells baked on the parchment did not rise as nicely and took a little more effort to remove from the parchment paper. If you have silicone baking mats definitely use them.

The secret to a true French macaron is the foot or 'pied' at the base. That is what sets it apart. Plus a smooth top with no cracks. The best way to achieve this is to let the macarons rest for 20-30 minutes before baking to form a skin on top. That way when they rise the skin will keep them from cracking. Also opening the oven door a couple times during baking allows steam to escape. They will still rise but not explode.

Traditional macarons are made with blanched almonds, so the shells have a uniform appearance. You can use regular almonds if you prefer. You can also use regular or blanched almond flour. I used almonds with skin for these macarons because I liked the color variation. If you grind your almonds make sure to grind them in a food processor until very fine. Remove any large chunks.

The recipe makes a lot of macaron shells. Depending upon the size it will yield approximately 7-8 dozen sandwiched cookies. The Salted Butter Caramel Cream (recipe below) will fill about half of the macarons shells. For a little variety fill the other half with chocolate ganache, raspberry jam, or lemon curd. Or double the Salted Butter Caramel Cream recipe.

Vanilla Macarons

Prepare a pastry bag with a large round tip. Line four baking sheets with silicon mats or parchment paper. Set aside.

Almond paste

2 1/2 cups (300 g) finely ground almonds (blanched or regular or almond flour)
2 3/4 cups (300 g) confectioner's sugar
1/2 vanilla bean
1 teaspoon pure vanilla extract
3 egg whites, at room temperature

Split vanilla bean in half with a sharp knife remove the seeds. Put the ground almonds, powdered sugar and the vanilla bean seeds in a food processor. Process until well combined and the almonds are very fine.

Put almond mixture in a mixing bowl, stir in the egg whites and vanilla until mixture forms a paste. Set aside.

Italian meringue

1 1/2 cups (300 g) plus 2 tablespoons granulated sugar
1/2 cup (100 ml) water
3 egg whites, at room temperature

Put 1 1/2 cups (300 g) granulated sugar and the water in a medium saucepan. Stir to combine. Bring to a gentle boil. Continue to cook until a candy thermometer reaches 230℉ (110℃). While the sugar syrup reaches temperature whip the egg whites and 2 tablespoons of sugar in a standing mixer with a whisk attachment until soft peaks form. When the sugar syrup reaches 230℉ (110℃) remove from the heat. Beat egg whites on high speed until stiff peaks form then reduce the mixer to slow/medium speed. Slowly pour the sugar syrup down the inside of the mixing bowl close to the edge so it doesn't splatter too much. Once all the sugar syrup is combined continue to mix increasing to medium/high speed until the meringue is stiff and glossy.

Stir 1/3 of the meringue into the almond paste to lighten it. Fold another 1/3 until combine followed by the final 1/3 of the meringue. Fold a few more times to slightly deflate the batter. The almond meringue mixture should be smooth yet firm and drip slowly from the spatula. Put in the prepared pastry bag and pipe neat rounds about 1 1/2 inches (4 cm) across. Whack each pan once or twice on the counter to flatten the macarons slightly and remove air bubbles.

Preheat oven to 350℉ (175℃).

Allow macarons to rest 20-30 minutes to develop a skin so they don't crack when they bake. Touch the top to check. It should feel dry and not sticky. Bake one sheet at a time in the lower third of the oven. Bake for 10-12 minutes. To release any steam that might crack the shells open the oven door twice during baking. The first time after 4 minutes, then again after four more minutes. By then the feet should be formed. The macarons will look dry on top when finished.

Remove from the oven. Carefully move the silicone baking mat or parchment paper onto a cooling rack. If you leave the macarons on the hot pans they will continue to bake. When cool remove from silicone baking mats or parchment paper. Fill with the caramel cream or desired filling.

The finished macarons should rest in the refrigerator overnight to soften slightly before serving. They will keep in the refrigerator for a few days. For longer storage allow to rest in the refrigerator for a few hours to soften, then freeze. To serve allow refrigerated or frozen macarons to come to room temperature for maximum flavor. Although it is often difficult to wait that long.

To make the caramel cream boil sugar and water until it turns amber colored.

Once the sugar syrup is a golden caramel color remove from the heat and add hot cream followed by softened butter and vanilla extract.

Cooled caramel is mixed with softened butter to make the caramel cream filling for the macarons.

The recipe makes a lot of macaron shells. Depending upon the size it will yield approximately 7-8 dozen sandwiched cookies. The Salted Butter Caramel Cream will fill about half of the macarons shells. For a little variety fill the other half with chocolate ganache, raspberry jam, or lemon curd. Or double the Salted Butter Caramel Cream recipe.

Salted Butter Caramel Cream

1/2 cup (125 ml) heavy whipping cream
1/2 cup (100 g) granulated sugar
2 tablespoons water
2 teaspoons light corn syrup
2 tablespoons (1 ounce/28 g) salted butter, softened
1 teaspoon pure vanilla extract
1/2 cup (4 ounces/113 g) salted butter, softened

Heat the cream in a small saucepan until just at a simmer. At the same time put the sugar, water, and corn syrup in a heavy-bottom saucepan. Stir to combine. Bring to a gentle boil over medium/high heat. Boil until mixture turns amber colored, about 5-8 minutes. Watch closely so it doesn't burn. Once it starts to color it will get dark quickly.

Once it has turned amber-colored remove from the heat and carefully stir in the hot cream using a long-handled wooden spoon. Be careful as the mixture will foam and bubble violently. Once the mixture has calmed down stir in the butter until completely melted and add the vanilla. Allow to cool completely.

Cover and refrigerate if not using when cooled. The caramel can be made to this point and refrigerated up to 4 days. To finish the caramel cream beat the butter until light add the caramel and continue beating until light and airy. Fill a pastry bag fitted with a round tip. Pipe caramel cream on one macaron shell and sandwich with another.

The finished macarons should rest in the refrigerator overnight to soften slightly before serving. They will keep in the refrigerator for a few days. For longer storage allow to rest in the refrigerator for a few hours to soften, then freeze. To serve allow refrigerated or frozen macarons to come to room temperature for maximum flavor.

Vanilla Macarons with Salted Butter Caramel Cream

Lemon Beehives

When I entertain I often serve a few petit four-size desserts, so there is a variety of flavors to suit everyone's taste. Such was the case when Maddie and her team had a progressive dinner recently. My nephew, Ethan, had never heard of a progressive dinner, but was intrigued by the idea especially when he learned I was to do the dessert course. He loves all things sweet. Maddie requested Lemon Beehives which are a petit twist on lemon meringue pie. Their fun, small shape with swirled meringue resembles a beehive.

Sweet, tart, lemon filling rests on a crisp pastry base. Then the whole package is enrobed in fluffy meringue which is toasted by a kitchen torch or a real blow torch, which I prefer. My dear, departed husband gave me a true blow torch, from a hardware store many years ago with a wonderful flame-spreader attachment that is perfect for even toasting. Nothing is more fun than power tools in the kitchen. While I asked for the torch I don't think his intensions were entirely selfless, as we both loved to brûlée food. Unfortunately, I don't think you can get find the spreader attachments any more, but I prefer the power of a real blow torch to that of the more domestic versions made just for cooking.

The beehives look complicated, but they are surprisingly easy to make. The pastry bases, the lemon curd, and the finished beehives can be made up to 3 days ahead. Just allow the beehives to sit at room temperature 10-15 minutes before serving.

The finished lemon curd should be thick, yet light, and fluffy. Freeze in a covered glass container until solid. Allow the lemon curd to soften slightly before making the lemon curd balls to make it easier to scoop.

Although you don't necessarily see the base I like to use a crimped (2-inch/5 cm) cookie cutter because it makes a pretty edge, but a plain cookie cutter works fine. Or a small-rimmed glass will work, too.

A small (1-inch/2.5 cm) ice-cream scoop is perfect for making the lemon curd balls to rest on the pastry bases.

Divide the beehives onto two trays before piping and toasting the meringue to give yourself more room to work.

Store the finished beehives in a container deep enough to tightly cover the beehives without touching the tops.

Lemon Beehives
Adapted from Gale Gand's Just A Bite, by Gale Gand and Julia Moskin

Lemon Curd

3 eggs
3/4 cup (150 g) granulated sugar
Grated zest from 2 lemons
1/2 cup (125ml) freshly squeezed lemon juice (approximately 3 lemons)
6 tablespoons (3 ounces/90 g) unsalted butter, cold and cut in pieces

Pastry Bases
approximately 20-24 (2-inch/5 cm) bases

4 tablespoons (2 ounces/60 g) unsalted butter, cold, cut in pieces
1 cup (140 g) all-purpose flour
1/4 teaspoon salt
1 egg yolk
1/4 cup (58 g) sour cream or crème fraîche

Meringue

4 egg whites, at room temperature
1/2 cup (100 g) granulated sugar
pinch of salt

To make the lemon curd - beat eggs and sugar in a mixer with a whisk attachment until light and fluffy. While the eggs are beating bring a few inches of water to a simmer in a saucepan. Once the eggs and sugar are thick and light add the lemon juice and zest. Put the bowl over the simmer water (don't let it touch the water) and stir with a whisk until the curd is very thick. Remove from the heat and whisk in the butter a piece at a time until all the butter is incorporated. Transfer to a glass container allow to cool. Cover tightly and freeze until solid or overnight. Can be made up to 3 days ahead.

To make the pastry bases - put the butter, flour, and salt in a mixing bowl of a standing mixer with a paddle attachment. Mix until the ingredients look sandy. In a small bowl mix the egg yolk and sour cream or crème fraîche add to the flour mixture. Mix just until combined. Gather the dough into a disk, wrap in plastic wrap, and refrigerate at least an hour and up to 3 days.

To bake the pastry bases - preheat the oven to 375℉ (190℃). Allow the dough to sit at room temperature for 10 minutes before rolling out on a lightly floured surface or between sheets of parchment paper or plastic wrap. Roll dough to 1/8-inch (.3 cm) thick. Cut into rounds with a 2-inch
(5 cm) cookie cutter. Put bases on an ungreased baking sheet and prick with a fork. (Use a silicon baking mate or parchment paper if you wish.) Bake for 12-15 minutes until golden brown. Cool on a rack. If not using immediately store in an airtight container in the freezer until ready to assemble the beehives.

To assemble the beehives - remove the lemon curd from the freezer and allow to sit for 10 minutes to soften slightly. Meanwhile arrange the bases in a container that is deep enough to cover the finished beehives without touching the tops and will fit in the freezer. Use more than one container if necessary. Using a small (1-inch/2/5 cm) ice-cream scoop place a ball of frozen lemon curd on each base. Return to the freezer until reading to pipe the meringue.

To make the meringue - beat the egg whites and pinch of salt until foamy. Gradually add the sugar until meringue is glossy and stiff. Put meringue in a pastry bag fitted with a small round pastry tip. Starting at the base swirl the meringue in a circle around the lemon curd ball until you reach the top creating a beehive effect. Using a kitchen torch, a blow torch, or a broiler toast the meringues until lightly browned all over. Store in the freezer until ready to serve. Allow to sit at room temperature about 10 minutes before serving. The finished beehives can be made up to three days ahead.

Note: Depending upon size of the lemon curd balls and the piping tip you use you may have some lemon curd and/or meringue left over.

Cheesecake Brownies

Chocolate and cheesecake are reoccurring flavor themes in our household. We adore both. So when the craving gets strong I put them together in cheesecake brownies for a rich satisfying treat. This recipe is adapted from Stars Desserts by Emily Luchetti, a well-used cookbook of mine.

Emily Luchetti was the pastry chef at the now defunct, yet legendary, Stars restaurant in San Francisco. She has written several excellent cookbooks. I always get perfect results and rave reviews when using her recipes. 

My late husband and I had the privilege of dining at Stars restaurant by famed chef Jeremiah Tower during our life in the San Francisco Bay Area. At times Chris and I day-dreamed of ditching our day jobs in the financial district and attending the California Culinary Academy to become chefs. We even talked seriously about it until our left brains took over and kept us practical and responsible. Still the conversation of us owning a restaurant with Chris at the stove and me at the oven continued for years. 

Chris was a civil engineer who I always felt secretly wished he had been an architect. He was intrigued by Jeremiah Tower who had a master's degree in architecture from Harvard University, but chucked it all to be a chef. Chris was an excellent, self-taught cook in his own right. Ironically, our son Addison, who is studying architecture in college, often jokes if all else fails he will become a chef. I guess the cooking gene runs in the family.

Jeremiah Tower was one of the pioneers in creating California cuisine. I still reminisce about a memorable meal of roast salmon on a bed of braised lentils I had at Stars. It may not sound revolutionary today, but it was the first time I had seen lentils on a menu outside of France. Fresh, seasonal fare skillfully prepared is what propelled these early chefs to the rock star status many enjoy today.

But I digress. When making brownies I like to line the pan with a large piece of parchment paper. It makes removing the brownies from the pan and cutting them much easier. If you choose not to line the pan lightly butter or oil and dust with flour.

Lightly spray the parchment paper-lined pan with cooking spray.

Drop spoonfuls of chocolate batter over the cream cheese batter. Use a knife to create a swirl pattern. Don't over mix, you don't want to combined the two batters.

Let the brownies cool completely in the pan before lifting them out by the parchment paper. It it nice to have a second pair of hands to help if possible.

Cheesecake Brownies

Adapted from Stars Desserts by Emily Luchetti

5 ounces (144 g) bittersweet chocolate, chopped

2 ounces (58 g) unsweetened chocolate, chopped

7 ounces (201 g) unsalted butter, at room temperature

2 cups (400 g) granulated sugar

5 large eggs, at room temperature

3/4 cup (105 g) plus 1 tablespoon (8 g) flour

a pinch of salt

20 ounces (563 g) cream cheese, at room temperature

1 teaspoon (5 ml) vanilla extract

Preheat oven to 325℉ (163℃).

Line a 9 x 13-inch (23 x 33 cm) pan with parchment paper and spray with cooking oil. Or butter and dust with flour if not using parchment paper.

Combine bittersweet and unsweetened chocolate, melt in a double boiler or in a microwave on 50% power. Stir until smooth. Set aside to cool slightly.  

In the bowl of a standing mixer with a paddle attachment combine butter and 1 1/4 cups (225 g) sugar. Beat on medium speed until light and fluffy. Add 3 eggs, one at a time, beating well in between. On low speed mix in the melted chocolate until well combined, then add the flour and salt. Spread all but one cup of the chocolate batter in the prepared pan. 

In a clean bowl, using a paddle attachment, beat the cream cheese and remaining 3/4 cup ((150 g) of sugar on medium speed until smooth. Beat in the remaining 2 eggs and vanilla extract. Pour the mixture over the chocolate batter. Drop spoonfuls of the reserved chocolate batter on the cream cheese mixture. Run a knife through the two batters in swirl patterns to create a marbleized effect. Don't over do it. You don't want to completely mix the two batters together.

Bake for 45-55 minutes until the brownies are just set in the middle. Let cool completely in the pan before lifting the brownies out by the parchment paper. Put on a cutting board. Gently peel the parchment paper off the sides and cut into squares. 

Homemade Raspberry Marshmallows with Dark Hot Chocolate

When my sister and I were young we would lock ourselves in the bathroom and play scientist. At the time my father was a chemist. He would bring home test tubes and beakers for us to play with. We would mix mouthwash and shaving cream or whatever we could find in the bathroom closet like mad scientists until our mother would scold us from the hallway telling us to stop wasting dad's shaving cream and put the cap back on the toothpaste. I guess those early days trying to make a chemical reaction is when my love of baking began. 

While cooking is an art, baking is a science, as well as a labor of love. With cupid about to launch his arrows what better way to celebrate the chemical reaction of love than with a batch of homemade raspberry marshmallows. After all marshmallows are just a chemical reaction between gelatin and sugar syrup. 

When we were in Paris this summer we bought pastel-colored marshmallows or guimauve, as the French call them, at Hediard. I was intrigued how this lowly confection was elevated to an art form. I had never made homemade marshmallows before. It was time to give it a try.

I found it isn't hard. It is just a little messy. If you approach it with childhood curiosity it is a whole lot of fun. Do make sure to have everything ready before you begin as the marshmallow mixture sets up quickly. You can pipe the mixture or spread it on a pan and when set, cut into pieces with a knife or cookie cutter to create shapes like hearts or snow flakes.

With Valentine's Day near and our brutal winter hanging on I combined deep, dark hot chocolate with fluffy raspberry marshmallows to share love and warmth and brighten our lives. Making the marshmallows made me feel like that mad scientist of my youth.

I let the raspberry purée gently color the marshmallows. The color is very pale, which I prefer. If you want a stronger pink add red food coloring a drop at a time when beating the marshmallow mixture until you reach the desired color.

A sturdy candy thermometer makes this recipe easy and guarantees perfect results.

Once the mixture is light and fluffy work quickly as it starts to set up fast. I piped a tray of double rosettes. (Apologies to my pastry teachers Kelly and Peter for the rosette imperfections as I was working very quickly.) I then spread the remaining mixture on another prepared tray to cut out heart shape marshmallows.

Make sure to use plenty of powdered sugar (my preference) or corn starch to keep the mixture from sticking as the cut edges stick to everything.

Once the mixture is firm flip upside down on another piece of foil that is generously dusted with powdered sugar or corn starch. Gently remove the foil from the flipped side before cutting into shapes. Dredge marshmallow pieces in powdered sugar or corn starch before storing in an airtight container. Marshmallows will keep up to two weeks or longer if you omit the egg whites.

The scraps are good for nibbling.

You can leave out the egg whites if you prefer, the recipe will work just fine without them, However, they greatly enhance the flavor.

Raspberry Marshmallows
Inspired by a recipe from Sugarbaby by Gesine Bullock-Prado

3 tablespoons, plus 1 teaspoon (22.5 g) unflavored gelatin
1/4 cup (60 ml) water
1/4 cup (60 ml) raspberry purée
2 cups (400 g) granulated sugar
1/2 cup (120 ml) corn syrup
1/2 cup (120 ml) hot water
2 egg whites, optional
1/2 teaspoon (3 g) salt
1 cup (130 g) powdered sugar or corn starch, plus more for dusting

Prepare a pastry bag with a large star tip and set aside if piping the marshmallow mixture. Cover two sheet pans with aluminum foil. Sprinkle each generously with 1/2 cup (65 g) powdered sugar or corn starch making sure to get good coverage. If spreading the marshmallow mixture have a large offset spatula handy. Lightly oil with vegetable oil or non-stick spray.

Combine the 1/4 cup (60 ml) water and 1/4 cup (60 ml) raspberry purée. Set aside. Put gelatin in the mixing bowl of a standing mixer fitted with a whisk attachment. Pour the water and raspberry purée mixture over the gelatin and let sit to adsorb the liquid. (Before adding the hot sugar syrup make sure the liquid is adsorbed and all the gelatin is wet. Stir if needed.)

Combine sugar, corn syrup, and hot water in a heavy saucepan. Melt over medium-low heat until all the sugar is dissolved. Increase the temperature to medium-high. Boil gently until temperature reached 250℉ (121℃) on a candy thermometer. (If a lot of sugar crystals start to form around the edges of the pan use a damp pastry brush to dissolve them.)

If using egg whites - while the sugar syrup is cooking, beat egg whites and salt in a separate bowl with a hand-held mixer until they form stiff peaks. Set aside.

When the sugar syrup is ready turn the mixer on medium-low speed and very slowly and carefully pour the sugar syrup down the side of the bowl to avoid burning the gelatin and splattering the hot syrup. Once all syrup is incorporated raise the mixer speed to high and beat until mixture doubles in volume and becomes light, fluffy and very thick. Add the egg whites, if using, mix to incorporate.

Fill a pastry bag and pipe desired shapes, such as rosettes or 'kisses', on prepared pans. Or spread on prepared pans and smooth with a lightly oiled offset spatula. Work quickly as the mixture will begin to stiffen very fast. Let sit to dry for at least 4 hours or over night.

If you piped the marshmallows, once set peel off of the foil and dust with additional powdered sugar or corn starch. If you spread on a cookie sheet cut in squares with a knife or cut into shapes with cookie cutters. Spray the knife or cookie cutters with non-stick spray to keep from sticking. Dredge the cut pieces in powdered sugar or corn starch to keep them from sticking together. Store in an airtight container, such as a tin, for up to two weeks. They will keep longer if you do not use the egg whites.

I prefer my hot chocolate to be more chocolate than sweet, plus the marshmallows add a good dose of sweetness, but feel free to increase the sugar to taste if desired. You can double the hot chocolate recipe to make 4 servings or drop in half to make a single serving.

Dark Hot Chocolate

2 cups (470 ml) milk
2 tablespoons (7 g) cocoa powder
4 teaspoons (16 g) granulated sugar
1/2 teaspoon (2.5 ml) vanilla

Stir cocoa powder and sugar together in a small glass bowl. Scald milk. Add a few spoonfuls of scalded milk to the cocoa mixture stirring to make a paste. Add more milk until the mixture is thinner and there are no lumps. Then stir the cocoa mixture into the rest of the hot milk. Use an emulsion blender if desired to further blend the mixture. Serve with raspberry marshmallows. Makes 2 servings.

P.O.S.H.

Every summer during our girl's weekend I look forward to visiting P.O.S.H. A charming little shop located in the historic Tree Studio Building full of interesting and many one-of-a-kind items to grace the table and the home. I usually manage to snag a unique cake stand as well as a few gifts. 

I was told the owner was a flight attendant for many years flying back and forth between the United States and Europe. During down time he frequented flea markets and sales. Thus the shop was born.

Chicago is a bustling city, but when you step inside P.O.S.H. you can't help but feel you have entered a more graceful era. Warm and welcoming, the shop has something intriguing to see at every turn. I love the plate display rising up the wall, especially the cup and saucer. So clever.

With a secluded courtyard behind the store there is always the added bonus that a wedding may be about to take place. It was a hot summer. The happy couple provided personalized fans for their guest's comfort. What a nice touch.

If you find yourself in Chicago, do pop in P.O.S.H. for a visit. You will be glad you did.