I love bacon candy, so am totally captivated by the idea of bacon caramel, which Nom de Plume has graciously recommended a source for.
Terry over at Blue Kitchen has an inspired idea for my lunch next week with his Chicken Salad With Toasted Coconut and Roasted Cashews.
Clotilde at Chocolate and Zucchini has an absolutely brilliant idea for a tart dough (olive oil, no butter!), which I anticipate will be making my kitchen debut this weekend.
And on another note, I was lucky enough to get a tour yesterday of the much anticipated Highline. The elevated park is not yet open, as they are still putting on the finishing touches, but will be open to the public starting mid-June.
It certainly did not disappoint! The actual park is stunningly similar to the original renderings that were created at the beginning of the process (with smaller trees of course). The plantings do a beautiful job of approximating a field of wild flowers and grasses, and the architectural elements are sleek and imaginative.
I have a sneaky suspicion that I will be whiling away quite a few hours on the rolling wooden chaise lounges this summer!