Horsing Around

Those of you who follow me on twitter and instagram know what I was up to yesterday but I thought I should share it with everyone.  I was invited by Lifestyle Mirror magazine along on their shoot with polo player Nacho Figueras in The Hamptons. I got to cover all the behind the scenes action and take my own photos to run after the full story on Lifestyle Mirror runs on July 31st.  

It was an amazing experience and I had a great time with everyone else on the shoot.  I can say without a doubt that Nacho Figueras is not just a pretty face.  He's a very talented athlete, gentleman and family man who could not have been nicer or more cooperative all day.  I can't wait until I share all the photos with you but until then, you can one pic of a horse who I swear was posing for me at Two Trees Farm in Bridgehampton where the polo fields are located.  

It was definitely a great day at the "office." 

Bon Weekend!

Ricky Lauren: The Hamptons

Speaking of Ralph Lauren, his lovely wife Ricky has the perfect book for summer, The Hamptons: Food, Family, and History.  It's broken up into four chapters based on the towns in the Hamptons they have had homes: Southampton, Amagansett, East Hampton, and Montauk.  It's filled with sweet family photos from the 1970's, wonderful recipes, and even a little local history.  It's the type of book you want to sit and savor.  It would also make a perfect hostess gift so you can keep getting invited back to the Hamptons. 

Bon weekend!

The Lauren Family in East Hampton, 1975.

Sunrise Granola

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: Sunflower seeds, chopped walnuts, pecans, almonds, and cashews
1 teaspoon ground cinnamon
Pinch of salt
½ cup honey or maple syrup
1 cup raisins or chopped, dried fruit

Preheat oven to 350° F. In a large bowl, combine the oats, nuts, and seeds, along with the cinnamon, salt, and honey. Spread the mixture on a rimmed sheet pan and bake for 30 to 35 minutes, stirring occasionally. The mixture should brown evenly without burning. 

Remove from the oven and add the dried fruit. Cool on a rack, stirring occasionally until the granola is cooled to room temperature. Stored in a sealed container in the refrigerator, it will keep indefinitely. Serve with homemade or Greek yogurt and fresh fruit. 

Makes eight cups. 

Photos from The Hamptons: Food, Family, and History used with permission from Ralph Lauren. 

Food photos by Ann Stratton.