MilkBar Breakfast!

There's only one word for these suckers... obsessed!  I am, my husband is, our friends are... The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible.  The mother dough that is the "bagel" outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I've yet to venture far from the original of cream cheese, bacon and scallions...  You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)

Vintage Letters

I love everything about vintage letters – the delicate handwriting, the old stamps, and even the crinkled colored paper. It's so refreshing to remember the art handwritten notes, especially during our internet-obsessed time! Check out more vintage letters and the stories behind them at Hawaiian Stamps! I hope this inspires you to pick up a pen and a piece of your own stationery and write a note to someone you care about!

CSA Week 1: Greens, Greens & More Greens!

Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year.  We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we'll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce.  First up is this great saute I made using some of the greens we received this week. I'm a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum - not that I don't love them, I just try incorporate both fiber and protein into my diet at the same time - which is where the beans come in.  This recipe is satisfying enough to have as dinner - add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!

Recipe after the jump... Kale and Cannellini Beans

1 1/2 - 2 pounds kale, ribs removed salt and freshly ground pepper 1 small onion, finely sliced 1 1/2 tbsp olive oil 2 plump cloves garlic, minced pinch of red pepper flakes 2 tsp rosemary, chopped 1/2 cup dry white wine 1 1/2 cups canned cannellini beans goat cheese

Simmer the kale in a few tablespoons of water for 3-5 minutes or until just wilted.  Drain and chop leaves.

In a large skillet, saute the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes.  Add the wine and cook until it's reduced to a syrupy sauce.  Add the beans and kale and heath through.  Taste then season with salt and pepper to your liking. Crumble goat cheese on top and serve.

Enjoy!