tagliatelle with fresh corn pesto

I got nothin' to say other than I dare you to find someone who wouldn't just absolutely kill for a bite of this pasta. Let's just breeze over the ingredient list: bacon, garlic, corn, parmesan, and basil. Like, give me a break. This dish must be made. With serious immediacy.

I just ask that you invite me over to share it with you.

Tagliatelle with Fresh Corn Pesto

Recipe Courtesy of Bon Appetit, August 2010

Serves 6 as a first course

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces

4 cups fresh corn kernels (cut from about 6 large ears)

1 large garlic clove, minced

1 1/4 teaspoons coarse kosher salt

3/4 teaspoon freshly ground black pepper

1/2 cup freshly grated parmesan cheese plus additional for serving

1/3 cup pine nuts, toasted

1/3 cup extra-virgin olive oil

8 ounces tagliatelle or fettucine

3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 4/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Image above courtesy of Bon Appetit

weekend dinner party

Just staring at those rustic, bi-valve beauties reminds me of two things: 1.) I need to up my oyster-consuming ante and 2.) I need to use my Mermaid Oyster Bar Blackboard Eats coupon ASAP. I will therefore be killing two birds with one coupon code within the next few days. With some bubbles alongside as a congratulations on finally finding a g.d. place to live after an aggressive two week apartment hunt and consequential depletion of bank account. Those interested in cheers'ing to that with me, meet me at 79 MacDougal Street. I'm going to need a hug.

And with that, here's what you should be dishing up this weekend:

wood-grilled oysters in chipotle vinaigrette

Chablis

halibut with zucchini salsa verde

chuck hughes creamed corn

mache salad with cherry tomatoes and thomas keller's lemon vinaigrette

Gruner Veltliner

vanilla-scented plums and blackberries

A huge shout-out and thank you to reader Kate, who so thoughtfully sent this halibut recipe my way. The zucchini-cilantro-white-onion-jalapeno-lime combo instantly courted me and the subtle spiciness of the sauce screamed for Chuck's sweet and decadently creamy corn dish alongside. And Thomas Keller? Well, he can do no wrong. Stick a vanilla bean in anything and I'll call it dessert. And a bowl of fresh plums and blackberries, punched up with the intoxicating aroma of fresh vanilla, might just be one of the most beautiful things I've ever come across.

Cork'd wine pairings are explained by none other than Senior Editor, Jon Troutman:

"Chablis and oysters go together like PB&J, like Sunny & Cher...like Carlo & Rossi. Don't worry though, real Chablis is nothing like that jug wine you suffered through during your college years. Chablis is a region in Burgundy, France made from the Chardonnay grape that has a crisp mineral flavor to it that works well with oysters and other shellfish. Many have a smoky, flinty flavor profile that will really play well with the smoked, spicy wood-grilled oysters. To learn more why Chablis is such a great choice and other ideal oyster pairings, click here.

Gruner Veltliner (or GruVee as it's sometimes called) is one of the hottest white wines right now and with good reason. Hailing from Austria, this grape is refreshingly crisp, with good acid levels and a signature spiciness on the finish that will make it a perfect match for the peppery, jalapeno goodness of this dish. The really good news? The most recent vintages, 2008 and 2009, were very good in Austria, which means you're more likely to find a reliable bottle at the shop. (Click here for more info.)"

RECIPES:

Wood Grilled Oysters in Chipotle Vinaigrette

Halibut with Zucchini Salsa Verde

Creamed Corn

Vanilla-Scented Plums and Blackberries

Thomas Keller's Lemon Vinaigrette

Recipe Courtesy of Ad Hoc at Home

3/4 cup champagne vinegar

3/4 cup fresh lemon juice (preferably from Meyer lemons), strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and the lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallots and the chives. Refrigerate in a covered container for up to two weeks (the chives darken after one day).

make this 'cause i can't

If my entire kitchen (pots, pans, knives, cutting boards, etc.) wasn't packed up in boxes (I won't even begin to share what I'll be surviving off of for the next few days--it's not going to be pretty), I would undoubtedly be whipping up some cold sesame noodles to snack on. Slightly sweet, surprisingly spicy, and with enough crispy, crunchy veggies hidden inside to make Mom proud. I'm now cursing myself (moderately to aggressively) for not thinking ahead this weekend when I had access to a kitchen. Argh.

So, I'll just live vicariously through you instead. Perfectly delicious (and preferrably) served cold, they're a great thing to have on hand in the fridge. I imagine I would be making multiple trips back to the refrigerator for "just one more bite." I imagine this would happen every 10 minutes like clockwork.

And just like that, the batch would be gone.

Enjoy and stay cool.

Sesame Noodles

Adapted from a Food Network Kitchens Recipe

kosher salt

1 lb. spaghetti

2 tbsp. toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece, peeled fresh ginger

1/2 cup smooth peanut butter

1/4 cup soy sauce

2 tbsp. soy sauce

2 tbsp. dark brown sugar

1 tbsp. rice vinegar

3/4 tsp. crushed red pepper

1/4 cup hot water

1 kirby cucumber, halved and thinly sliced

6 scallions (white and green parts), sliced

1 large carrot, peeled and grated

(optional: 1 cup shredded rotisserie chicken)

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti, and cook, stirring occasionally until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.

To make the peanut sauce: in a blender, drop in the garlic and ginger while the motor is still running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.

To serve, toss the spaghetti with the peanut sauce, cucumbers, scallions, carrots, (and optional chicken). Chill and serve.

Serving Suggestion: A chilled, dry Riesling would be a fantastic pairing here.

dancing queen

Not much to say other than this is how to really be a thoughtful and gracious host. You crank up the Bose and if/when no one else wants to groove, you beg your cat. And then, you just rock out solo. You know, to really entertain your guests. Take note.

a lovely thought

How perfectly lovely would it be to treat yourself to a glass of rosé sangria tonight while simultaneously dunking chilled, gargantuan shrimp into a bowl of mint and dill flecked tzatziki? And let's place this fantasy on a rooftop at sunset. When the city heat begins to dissipate and you're left, at long last, with a moment of pure comfort outside. A deep exhale. A schlump back in your seat. And a cheers to the lucky guy or gal sitting next to you.

God I love fantasizing. Because it almost always inevitably ends up coming to fruition. Persistence pays, my friends. Always.

Rosé Sangria

Add sliced peaches, orange, lime, strawberries (whatever looks good), a sprinkle of sugar, and a glug of Triple Sec to a large pitcher. Fill the rest of the pitcher up with dry rosé. Allow to groove for a little while. Serve over ice and top each glass off with a little seltzer water.

Image above courtesy of Steve Brown for Taste.com.au

weekend dinner party

M.I.A. is an understatement and I am well aware. Nor am I happy about it. As most of you know, I'm amidst the much dreaded task of trying to find a new place to live. And in New York City, that equates to the most miserable, painful, and stressful task imaginable. Tears? None left. Maximum budget? Not going to cut it. Not in this town. Renter's market? Seemingly no longer. If you start to notice me suggesting alternate uses for a can of barbecued beans, you have permission to shake me silly (if not physically then verbally). But be forewarned. Because it could happen. All too easily.

That said, let's throw all caution to the wind and throw a dinner party! God knows I could use a break from weeding through Craigslist and every real estate website and Classified section that exists on the World Wide Web. And I'm not sure there's any better way to throw your arms up in the air and say "F it" than with a steak sandwich. I deserve it. You deserve it. You hear that NYC real estate market? I'm ova you. And on to a soft, crusty roll filled with sliced steak infused with ginger, garlic, and chile, some sriracha aioli and a quick kimchi with a shaved carrot and cucumber salad and sweet potato oven fries along side. Crack open a cold beer, take a manly swig and get ready to unwind. The thought alone just made me sink into my chair, head dangling back, with a stupid grin. I need a vacation.

Oh and for dessert? How about a peach-prosecco popsicle? Because it's just TOO. DAMN. HOT.

This feels therapeutic. Here's your menu. I love you guys.

korean-style steak sandwiches with sriracha aioli and quick kimchi

shaved carrot and cucumber salad

sweet potato oven fries

peach-prosecco popsicles

Use this recipe for Korean-Style Grilled Flank Steak from Gourmet. For the sriracha aioli, simply stir in as much or as little sriracha your mouth can handle and brighten it up with a little fresh lime zest and juice. Done. Making the quick kimchi is totally optional but it's also totally authentic and impressive. It's up to you. Here's a great, simple recipe but feel free to forego it and just dress your steak sandwich with some Bibb lettuce instead. I won't be mad. Sweet potato oven fries could not be easier and they never disappoint (please feel free to omit grill seasoning and just go with coarse salt and pepper). I'm embellishing this shaved carrot salad recipe, courtesy of Martha Stewart, with the addition of cucumber. Take a vegetable peeler to a cucumber or two and make ribbons out of it (as soon as you get to the watery seeds stop and start peeling the other side).

Thinly slice the Korean-Style Grilled Flank Steak and serve up a generous amount on a soft, lightly toasted hoagie roll with a dab of the sriracha aioli, and a spoonful of the quick kimchi. Serve alongside the shaved carrot and cucumber salad and sweet potato oven fries. No words.

And a peach-prosecco popsicle has never been a more appropriate ending. Enjoy!

Image above courtesy of Fine Cooking

happy bastille day

Aujourd'hui, c'est le quatorze juilliet--la fête nationale en France!

Happy Bastille Day, mes petits. In celebration of France and all its gloriously gluttonous and devastatingly chic ways, I will be toasting (in between mad-dash apartment viewings in thunderstorms and humidity) with a glass of 2009 Delhommeau Muscadet Harmonie from the Loire (think orange blossom and nectarine cut with fantastic, bright acidity) and some spectacularly pungent yet devilishly velvety Morbier Tradition cheese. But by all means, feel free to whip up a warm goat cheese salad (chèvre chaud) or treat yourself to some cold paté spread on some crusty baguette with a side of duck confit. And if you're lucky, there will be bubbles. Lots and lots of heavenly, yeasty effervescence that comes from le Champagne.

Vive la France! Bisous.

Image above courtesy of Dean & Deluca's The Gourmet Food Blog

wine library weekend blowout

Believe me when I say I tried my hardest not to come across as a crazed super fan upon arriving at the famed Wine Library, and in doing such, I missed out on more photo op's than I'd like to admit. Although in part, I'd like to blame a few of my travel companions for not stepping up and grabbing my camera and saying, "Kiira, can I get a picture of you next to the wall of sparkling wines?" or "Kiira, you'd look great in front of all of Gary's signed Jets memorabilia," or "Kiira, Gary's been looking all over for you! He wants to snap like a million pics with you!"

Alas, since none of the above seemed to exactly work in my favor, I'm left with just the few measly photos seen below. I will pat myself on the back for the Sasha - Gary photo op shown above (we were lucky enough to watch Gary film not one but TWO episodes of Wine Library TV and swirl, sniff, and sip alongside) but the rest of the snapshots don't even begin to serve the day and night justice.

Somewhat early on Saturday morning, we managed to just barely navigate the hellhole that is Penn Station and hop on NJ Transit to Short Hills, NJ (albeit short of breath and drenched in sweat--or at least, I was), for the Wine Library - Gourmet Library Open House Party. After a leisurely perusal through the store's ridiculously massive and diverse selection, I continuously swapped bottles in and out of my arms. As in typical me fashion, I was unable to make firm decisions since the truth of the matter was, I wanted to take it all home with me. Every last bottle of Alto Adige Riesling, Muscadet, and sparkling rosé I could get my scrawny little arms around. Oh and the cheese selection? You best not even get me started. Samples of the most concentrated truffle cheese, Polder Gold Aged Gouda, and more made their way into my mouth. But a smooth, slightly stinky slice of Morbier with a seductive layer of ash has most certainly found its new home in my fridge (and a small slice or two, in my stomach).

In continuation with the day's festivities, Wine Library was also throwing a "Bring Your Own Bottle" party at the Roger Smith Hotel that evening. A ridiculously fantastic event and meet-up in which everyone over-served each other ridiculously good wine in ridiculously generous portions. And after bagging the best rooftop table in the house, we happily sat and sipped and laughed and high-fived (what?) and cheers'ed old friends and new (like Kahuna, at long last! be sure to check out his video blog)--all brought together by a common love of wine and social media.

Hey, Wine Library: We should do this more often.

Still at a loss for the meaning behind this piece of "wall art."

One of the night's standouts: 1991 Robert Stemmler Cabernet Sauvignon from Sonoma

'Sup?

And last, but certainly not least: Gary Vaynerchuk rated the dress pictured above a solid 92 points. Still coming down from that high. BAM.

landmarc

For whatever reason, I consistently find myself in the following situation: When a friend asks for a restaurant recommendation, I'm instantaneously able to spew off a number of different joints depending on cuisine preference, location, and/or price point without a flinch (or so it would seem). But when it comes time for me to pick or suggest a place to dine when I happen to be one of two people dining, I blank. Even in an area of NYC overflowing with great dining options, my mind seems to inconveniently go blank.

So lo and behold, during a recent, "I'm starving, where should we eat?" type situation, after a long pause, a few "uhhh's" and "hmm's," and after being faced with an hour and a half wait at Locanda Verde, we found ourselves at Landmarc. All I really knew about the place was that it had come recommended by a few people and that at one point, I was the proud holder of a Blackboard Eats 30% off coupon that, as per usual, had expired and never been redeemed. But they had outdoor seating and the night was comfortably warm and breezy and so in more ways than not, at first glance, it appeared to perfectly fit our bill.

A half bottle of 2008 Beckman Vineyards Grenache Rosé kicked off the evening which had a surprising watermelon note on the nose and strong presence on the palate. While it was technically a rosé, this interpretation almost came across as a chilled, fairly full-bodied red wine. And with a crispy proscuitto and fontina flatbread with mushrooms and arugula, this wine played quite nicely (albeit served cold, the crust lifeless and chewy, and the prosciutto cooked to the point of no return). We also nibbled on seared tuna polpetti served with herbed yogurt, cucumber and fennel salad, and drizzled with chili oil. A dish that sounded so perfectly catered to my taste buds and yet, sadly fell a bit short.

For the main, we went with the linguine vongole -- an undeniable classic which I haven't indulged in for years. Unfortunately, our forks twirled around in the linguine and came back up with more empty baby clam shells than actual clam meat. The pasta was certainly bordering on being overcooked and there were no flecks of fresh parsley perkiness in sight. But, it was certainly packing some heat by means of red pepper flakes. A few coughs heard on both sides of the table were quickly soothed by a healthy glug or two of rosé (which would have been alleviated by a glass of white had our waiter been so kind as to check back in with us at some point).

Landmarc certainly served its purpose by feeding two hungry diners al fresco but sadly didn't leave either one of us with enough of a lasting impression to want to return any time soon. Unless of course I once again find myself on the corner of Harrison and Greenwich Street with a growling stomach and a huge question mark hovering over my head. But, on immediate second thought, no. Because the answer is far too simple: enter Terroir Tribeca.

Lemme hear a resounding "DUH" up in here.

Landmarc

179 W. Broadway

FOOD: 33

SERVICE: 21

LOOK: 17

VIBE: 8

FINAL GRADE: 79 (this should be translated as a solid 81, but, math is math)

i dream of lambrusco

I wasn't entirely sure I even knew what Lambrusco was until I dreamt about it last night. Go figure. To further prove this point, the Lambrusco of my dreams was white. But regardless, the bottle was clearly labeled, in all caps: LAMBRUSCO. As to when and where that varietal inadvertently entered my brain and stuck, I couldn't tell you. But since I'm one of those people who often reads into their dreams (some would argue too much*), I couldn't help but take this as a sign: I shall try Lambrusco.

After a quick Cork'd search, I came up with the following info:

"Lambrusco is a red wine grape of Italy, as well as the name of an Italian wine made primarily from the same grape. It is used in Italy primarily to make dry or slightly sweet sparkling wine. The grape is prone to making several clones, so that now there really is no singular Lambrusco grape. Researchers have found there to be 60 different clones throughout various regions of Italy. Would the real Lambrusco please stand up?"

So here's my proposal: Since the weather has been uncomfortably hot, sticky, and down right unbearable, head straight to the cheese shop and pick up some charcuterie and perhaps some olive tapenade and baguette. Prosciutto, they say, goes particularly well with Lambrusco as Parma is one of the areas the grape originated. Wrap a few thin slices of buttery prosciutto around cold pieces of melon, pop a pleasantly chilled bottle of sparkling Lambrusco, and you've got the makings for a pretty fine little evening.

I can assure you I will be promptly taking my own advice.

Cheers.

*It should also be noted that I recently had a dream in which I had twins and kept dropping them on their heads. But I suppose, that's neither here nor there (or anywhere for that matter).

YOU are the lucky winner...

Miss Katie Stinchfield!

Eerily convenient, too, since she will soon be up and leaving NYC for Boston. Consider this a farewell gift of sorts because gosh darn it, Katie, we're gonna miss you.

Enjoy the CSNStores.com gift card however you choose to enjoy it! And a huge thank you to all who entered!

fourth of july recap

Every time Summer rolls around, a rather fierce internal battle gets triggered and I start to question why in God's name I am living in New York City when I escape to Connecticut nearly every weekend. Truth of the matter is, I love being there. I mean, for one thing, it's home. But it's relaxed--nothing is rushed, it's a million times easier to get from point A to point B, I'm predominantly on the water with friends, and I will admit I tend to eat a heck of a lot better there too (perhaps it has something to do with the fact that I can actually cook in a spacious kitchen).

So again: Why am I living here? And not there?

As soon as the weather cools down again, I'll be reminded, I'm sure. But until then, I'll default to looking at these pictures, longingly and ad nauseum, until the next weekend I get to return home, boat bag in hand, and a head full of recipes to try, and snap some more.

Plum-Red Wine Sorbet: halved plums, red wine, sugar, water, orange peel, mint, peppercorns, basil.

Strained and pureed sorbet base ready for the ice cream maker.

Rosé on a boat.

I chatted with this lady for a few minutes to get the scoop: she and her husband caught the oysters in North Fork the night before and she was rinsing and shucking them to get them ready for the grill. Grilled oysters were to be topped with a simple mignonette sauce. I was practically doggy paddling my way over to her in hopes of getting a taste. No dice. But mad props to ya, Spots and Shots.

Bruschetta, olive tapenade, truffle tremor, and a sheep's milk cheese were brought and prepared by a friend and chef at Chocopologie in South Norwalk. Tip: befriend a chef as often as you possibly can.

White Peach Sangria: sliced peaches, orange, and lime, a sprinkle of sugar, a glug of triple sec, and fill the rest of the pitcher up with white wine. Allow to groove for at least a couple of hours. Serve over ice.

Great way to do mussels on the grill for a crowd: In a large disposable aluminum tray, add plenty of butter, some olive oil, copious amounts of grated garlic, a dash of red pepper flakes, and some kosher salt. Place tray on grill over high heat and allow butter to melt. Splash in some dry white wine, dump in your mussels, cover tray with aluminum foil, close the grill, and allow mussels to steam for a few minutes (until all the shells have opened. any unopened shells, discard). Top with tons of chopped fresh parsley, toss, and immediately bring to the table. Dig in.

Doing what (it would appear to be) I know best: grilled pizzas. In an ode to the holiday, I did one pizza with red onion, shredded mozzarella, and sliced, grilled kielbasa. It was then topped with a sprinkling of baby arugula, balsamic-marinated roasted red pepper strips, and served with a sweet-spicy mustard for optional dipping. Let's just say I may or may not have eaten my weight in kielbasa this weekend.

Scoop of Plum-Red Wine Sorbet, scoop of store bought vanilla ice cream, a few fresh blueberries: Happy Fourth of July.

This tends to inevitably be the aftermath: Bose cranked up to maximum capacity, blaring none other than the late Michael Jackson, ice cold Corona Light in hand. Happy place.

Hope you all had the happiest, most festive, safe, and more importantly, delicious, Fourth of July.

to make this week

What to do when the barometer hits 96 degrees in the shade? Crank the AC up to high, pour yourself a glass of well chilled Picpoul de Pinet, and start grazing through cookbook after glorious cookbook until your hand starts cramping from frantically jotting down recipes. Or at least that's how I like to capitalize on a day that's too hot to spend outside in the sun. And the best part? You all get to capitalize on that too. Because I'm fully loaded with recipes to share with you guys this week. The first of which comes from an old school classic in the Leess household called Dinner in Minutes by Linda Gassenheimer. While there are a fair share of Rachael Ray 30 Minute Meals-esque recipes to be found here, there are also an impressive amount of go-to recipes that totally deliver in the flavor department without intruding on your precious and always limited free time. Take for example this combo: grilled balsamic swordfish with hot arugula pasta. Feel free to whip this up for yourself and/or for company. This will instantly win hearts (or stomachs, same difference).

Note: This could all certainly be enjoyed chilled. And this week? I encourage it. Strongly. Seriously.

barbecued balsamic swordfish with hot arugula pasta

4 5-oz. swordfish steaks (or 1 large steak, cut into 1/4's)

1/4 cup balsamic vinegar

3 Tbsp. olive oil

1/2 cup fresh cilantro, coarsely chopped

2 cloves of garlic, grated

salt and pepper to taste

Combine the vinegar, olive oil, cilantro, garlic, salt and pepper and then add the swordfish (poking holes in the fish will allow marinade to penetrate faster). Allow to marinate for 20 minutes.

Over medium-high heat, grill the swordfish for about 3 minutes per side. Serve with hot arugula pasta (recipe follows).

hot arugula (or watercress) pasta

1/2 lb. fettuccine

1 lb. arugula (or watercress)

2 Tbsp. olive oil

4 cloves garlic, grated

2 jalapenos, seeded and chopped

1/2 cup freshly grated parmesan cheese

In a large pot of boiling, salted water, cook pasta according to package directions.

Heat olive oil in large nonstick skillet and add arugula, garlic, and jalapeno. Saute for a few minutes. Add drained pasta to the pan and toss. Add salt and pepper and toss again. Pass parmesan at the table.

let's talk about lighting and giveaways

One of the many, many, many things I love most about my Mom's kitchen is the lighting (though let's not forget the wine fridge). Not only does light flood in from the three walls of windows and French doors, but she's also rocking a fabulous industrial-looking pendant above the island. She happens to be quite proud of that purchase and you can't argue with her. It's a functional statement piece that always garners a, "Now, where did you get that?" from guests.

So when I came across this pendant lamp, a light bulb went off (I'm sorry, I really couldn't help myself). How unbelievable would this Normann Copehnhagen pendant look in a kitchen (or a living room or bedroom)??

I mean, of course I was immediately drawn to it, it's a Scandinavian design. But I can't imagine you not warming up to it, too. And if your kitchen is unfortunately petite (hey, I'm with ya), what a fantastic opportunity to draw eyes up towards your fierce, newly acquired light fixture than straight ahead towards your stove that's the size of an Easy Bake.

Oh and did I mention we've got a giveaway offer?? It's about time, I gave you all incentive to continue checking in here. CSNStores is generously offering a lucky reader a $40 gift card, redeemable at any of their online stores (And might I suggest you check out allmodern.com for a selection of iittala glasses that I'm lusting over to the extreme). Which means that Normann Copenhagen pendant lamp could be yours. Amongst a million other fantastic products in their inventory.

To win the CSNStores gift card*, leave a comment on this post with what you would splurge on if you won along with your email address. The contest will end next Wednesday, July 7th and the lucky winner will be announced on Thursday, July 8th.

Good luck!

*Available for US and Canada readers only. The card does not cover shipping costs.