house beautiful

the new issue of house beautiful is out now and i picked it up today. this is a good shelter mag, it's just that its insides are bursting with the homes of the insanely rich. i mean apart from the custom made everything, when i see 3 hu-normous bottles of jo malone on any sink i think...sick rich. good for them though. i'm not hating any woman for proudly displaying her 3 gorgeous bottles of jo malone anything. i digress...the point here is i generally can't see myself in any of these homes b/c they are just too perfect and expensive. make no mistake though they are beautiful. anyway...i found a few images inside that gave me great inspiration plus a recipe that i will definitely make and a mortar and pestle that i covet.
i defy you to find a cooler mortar and pestle anywhere.

this gorgeous montecito home (hello oprah-town) belongs 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.

Serves 6
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