One of our favorite local sweet spots for lunch is this teeny little room called The Rolling Pin Cafe in Westwood. With a combination of charm, homemade goodness and fresh menu pairings, it's always an enjoyable afternoon when we visit. One of their trademark specialties is a sweet potato salad they serve with all their sandwiches. After savoring this side dish over the years, taking investigative bites, I decided to try my own based on the flavors detected. So here is my version of...

Sweet Potato Salad

3 medium to large sweet potatoes or yams

3 tablespoons light olive oil

1/2 tablespoon Mrs. Dash table blend

1/2 teaspoon salt

fresh ground pepper to taste

canola oil spray

1/4 cup Ken's Honey Mustard 

2 tablespoons Honeycup Honey Mustard

2 tablespoons parsley flakes (or fresh chopped parsley)

1) Preheat your oven to 425 F.

2) Peel potatoes and cut into small chunks, about 1/2" cubes. In a big bowl, coat the potato cubes with olive oil. Sprinkle with Mrs. Dash, salt and pepper, and toss again with a spatula to evenly cover with the seasonings. I like Mrs. Dash because it has a nice blend of many different herbs all in one. You can add more of less of the herbs, salt and pepper depending on how you like the flavor.

This savory salad is great with chicken or even turkey, not to mention a classic ham and cheese sandwich melt. Oh, my sweetness... xoxo-Sonya

Paint is magic for me. It can transform a chair, a room, or a box. It can be crisp, singular in color, or layered, made to look aged and loved. 

Though many years ago I fell in love with the postcard print these pieces were covered in, today they look busy, too cutesy and out of place, not to mention faded by sunlight and time. The hatbox and chest were certainly not ready for the curb. After all, I still needed a place for all my socks and jewelry! The solution? Once again, paint leads the alteration.

Now they're not too shabby, huh? xoxo-Sonya

Clothes, like good architecture, have to correspond to a rhythm of life. You can't be elegant without being graceful, and you can't be graceful if you're not at ease. ~ Jacqueline de Ribes

Her ease and elegance have guaranteed her position on the Best Dressed List since 1962. She has been told she resembles Nefertiti... How befitting to travel through the Metropolitan Museum of Art's Egyptian ruins to arrive at her exhibit The Art of Style. French countess and socialite, Jacqueline de Ribes, a style icon of the 50's and 60's, is certainly worthy of a show. From rich jacquard overcoats to frivolous ballgowns, this sampling of her wardrobe with digital backdrops of images from her life, indulges your exploration into her closet, captivated with leisure, fantasy and the pursuit of luxury. 

Parties were some of her favorite times. Costume balls and lavish dinner engagements, which were always commanded by her presence, inspired women to dress like her. Expressing a nonpariel personal aesthetic, she learned fit and form from the fashion masters through privileged access to the couture world in her twenties. She was often captured in film by American fashion and portrait photographer, Richard Avedon.

From countess to couturier, signature style becomes a beauty to behold and inspire... xoxo-Sonya

While a simple card exchange celebrates Valentine's Day at Chez Fitz, I try to make something a little extra special to savor. It is usually very simple, allowing natural flavor to satisfy, with a bit of red of course. A wonderful appetizer or meal itself, this easy bruschetta crostini can be enjoyed on many occasions...

Easy Bruschetta Crostini
3 cups grape tomatoes, diced
3/4 cup fresh basil leaves, coarsely chopped
3 cloves garlic, minced
sea salt to taste
2 cups ricotta cheese
!/4 cup grated Parmesan cheese
2 tablespoons fresh parsley (or dried parsley flakes)
fresh ground pepper to taste
1 large French baguette
4 tablespoons olive oil
balsamic vinegar for drizzling
fresh grated Romano cheese for garnish

1) In a bowl, toss together the tomatoes, basil and garlic. Sprinkle with a touch of sea salt and 2 tablespoons of olive oil. Cover and refrigerate for at least an hour, overnight is best.
2) To prepare the cheese spread, mix together the ricotta and Parmesan, adding in the parsley and fresh pepper to taste. This can also be prepared the night before.
3) Cut the baguette into 3/4 inch wide angled slices. Brush each slice with the remaining tablespoons of olive oil and bake for 15 minutes on 425 F. I like to finish them off under the broiler for a couple of minutes to get them really toasted and crispy on top. Let them cool for a minute.
4) Spread each toasty bread slice with a generous helping of the ricotta mixture. Spoon a hefty portion of the bruschetta atop, letting it spill on the plate. Drizzle all with balsamic and give the platter a sprinkle of freshly grated Romano cheese.

I can guarantee you there will be no left-overs, so enjoy it all!

Have you ever gotten tired of looking at the same piece of furniture? We are not financially fickle enough to just curbside and buy something new. Besides, I like to experiment. Evaluating our furnishings for the next possible candidate... Time for a new project!

While there was really nothing wrong with grandma's 1920's vanity in our bedroom, I just wanted to give it a lift, add a little something original to the antique piece. So with a bit of leftover paint, some stencils and rubber stamps, I brightened its color and character in a few hours. The revamped bi-color piece now has a freshness and touch of shabby chic. I painted the stool to match as well.

Let the pictures reflect the story...