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Chimichurri Fake Out

April 16, 2020

Chimichurri is a favorite around here. I was missing a lot of the ingredients but was determined to dip carrots and pita and pork through a garlicky green heaven. SO, while I had a ton of broccoli, I used it! It was a great hack and I’d do it again. Here is what I did […]

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I love warm, crispy fritters. Today, in an effort to use every little bit and not be wasteful, I made carrot, zucchini fritters with feta. Easy, crisp, warm, gushy and satisfying. Combine shredded vegetables in a bowl with a handful of flour, 2-4 eggs, depending on qty. You want the mixture to be wet but […]

Day Fourteen: Fritters

I’m thinking about the world today, thinking about how and what everyone is doing. We are in, day one of self quarantine. What a word. Like so many, we’re waiting on the world to change. Unprecedented times call for digging deep and thinking in a new way. It’s time to circle the wagon, pull in […]

Day One

I had to make the hard decision today, to close the store for an unknown amount of time. Amid the rush and fear of COVID-19, it seems the only responsible thing to do. We’ve been open for four days to a great beginning and a dream come true. I felt like I could practically will the inevitable away, but reports of this terror-like, invisible fire, is on its way. I actually teared up locking the door behind me, not knowing when we’ll all be back on the Avenue, rushing for a parking spot, grabbing coffee before the day, turning on lights and music and waiting with hope for customers..

We all put our hearts and souls and guts into our stores. Our vision, our version of love and passion paint the walls and design our spaces. We hope to be back soon, until then, stay well Annapolis.

Heart and Soul

It’s so hard to believe!!!! We are open!!! A labor of love to say the least. We’ve been in here creating, unboxing, painting, working and crying a bit, if I’m honest. Will they come? Will they buy? Will this be a success?? I have to do it. I’ve dreamt of this for years and fear […]

We’re Open!

What’s the saying? “a picture is worth a thousand words.” We were lucky enough to be a part of this pre – nuptial shoot today. This latin beauty in stunning white shimmer, a heart full of love and a head full of dreams, married her handsome Maryland groom. What a way to kick off the […]

A Romantic Afternoon

Incredibly excited to share some images of our project. We’re renovating again, working on a new house in shades of white and black. We’ve stripped floors, painted them white, stripped stairs, some doorways and windows and painted them black. It’s a white box feeling I have always wanted to live in.

I’ll post updated pictures as time goes on, But for now here are a few before and afters and in betweens.

A Study in Black & White

I’ve been working on a dream for some time now. We’re opening the door of Vignette Home Table Garden soon. We are all about the eclectic home; lived in and well loved. We’re packing to the brim a lifestyle that includes the notion that gathering, entertaining, cooking and sharing a meal is one of the […]

It’s Happening…

I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a […]


I love little necks. They are the sweetest of all clams and these tiny little indulgences, measures 1-2 inches across. Usually there are about 10 -12 in a pound.

To prepare your clams for cooking , soak them for about 20 minutes in cold fresh water. As they breathe in the water it circulates out the sand and salt. They essentially clean themselves. Farm raised clams have probably already been through this process. Discard any cracked or open clams.

There are so many ways to cook clams, they are so adaptive to flavor, heat, wine, tomato, garlic, cheese, lemon, spice, herb.. I could go and on. This one is all about the garlic, cream and pesto, and a little pecorino.

In a large skillet or pot (with a secure lid) melt a pat of butter or a good drizzle of olive oil. Sauté a small white, sweet, sliced onion. Then add four smashed garlic cloves, careful not to over-cook the garlic.

Add clams, wine, two tablespoons of pesto, and cover with a tight fitting lid for about 8-10 minutes on medium heat until the clams open. Discard any clams that do not open.

Once cooked, add a dollop or two of sour cream to the broth. After stirring in the sour cream, add a grated hard cheese (I used pecorino), fresh lime squeeze and fresh basil.

Serve with enough good crusty bread to sop up all the broth and enjoy!

Little Neck Clams