this gorgeous montecito home (hello oprah-town) belongs to...rich mcLoaded...no not really.. someone named christina rottman. she is a designer and she clearly knows what she is doing. i love her creamy, pale neutrals. my own house is pretty neutral . and i never tire of it. isn't the last picture of their "loggia" (here in the south we call it a porch) amazing? i want to go to there.
and this lavender sea fan is sooooooooooo pretty. i think lavender is my favorite color. well gosh darnit it is now!!!!
and this room, done by interior designer jeffrey bilhuber ,while it goes against my usual love of pale neutrals gives me a bit of a boner. i love dark walls too and this sooty black works a charm with those golden chairs.
and as promised here is the shrimp salad recipe (a la ina garten) i mentioned. the shrimp is roasted to give it a bit of extra flavor. i can't wait to make it.
ROASTED SHRIMP SALAD
2 1/2 pounds (16 to 20 count) shrimp 1 tablespoon good olive oil Kosher salt and freshly ground black pepper 1 cup good mayonnaise 1 tablespoon orange zest (2 oranges) 2 tablespoons freshly squeezed orange juice 1 tablespoon good white wine vinegar 1/4 cup minced fresh dill 2 tablespoons capers, drained 2 tablespoons small-diced red onion
1. Preheat the oven to 400 degrees.
2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, and toss together. Spread the shrimp in one layer and roast for 6 to 8 minutes, just until pink and firm and cooked through. Allow to cool for 3 minutes.
3. Meanwhile, make the sauce: In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cooled, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature