Reason #20958206 why I love Broohaven: the newly-invigorated Brookhaven Farmers’ Market (Saturdays from 9am – 1pm in the Haven parking lot: 1441 Dresden Drive, Atlanta, GA 30319)

Last Saturday got there a little late – so I’ll have to go get the full experience another time, but even though everyone was packing it up as we arrived… DK+DK managed to score gold:

Mushrooms on a Log: everything you need to grow your own shiitake mushrooms on a log brought to you by 2 Fun Guys.(Props for the awesome name, dudes.)

Yup.  Just a log.  Inoculated with a strain of shiitake mushrooms.  Ready for you to take home, care for, and harvest yourself.  

Check out owners Todd Pittard and Howard Berk on their website HERE.  They’ll tell you how to care for them, even walk you through your harvest and give you suggestions on how to cook ‘em!  I couldn’t dig this idea any more.  

Dad walked off very happy with his log o’ shrooms. 

I’ll keep you posted on it’s progress!

xx, L

Here’s the Q+DD: Conveniently located at the intersection of Cool and Cooler (next door to Leon’s at Ponce and Church…on land plot #246 – go fig) No. 246 is the PERFECT addition to Decatur’s restaurant scene.  

Opened by Chef Ford Fry (JCT Kitchen) and Chef Drew Belline (Quinones at Bacchanalia and Floataway Café) this chic little 100-seater resto really hits the spot.

They don’t take reservations, so hauling my parents there (who were in from Birmingham this weekend) on the first Saturday they were open was a bit of a risk, but it definitely paid out in the end.   Plus, the lively bar scene definitely made the wait more fun:

LK + DK

Once we were seated, we were appropriately starving and ordered 3 “toasts” as an amuse-bouche and they were a.d.o.r.a.b.l.e. and delicious.

Pickled squash (I think?) and cannellini beans, figs, and ricotta “toasts”

We grazed on those a bit (even the bread was something special) and sort of laughed at the tiny salt dish on the table with like, 12 grains of sea salt: Greg thought the statement was, “Our food is seasoned perfectly – you won’t be needing this.”  If that was the case… they were right – our food was amazing.

We ordered the No. 246 meatball (I heard you HAD to)

Ken’s Wild Mushroom Pie

San marzano, mozzarella, parmesean, arugula

A half-order of the Garganelli pasta (with sofritto braised rabbit, plumped sultanas, broccoli rabe, pecorino), the chicken (roasted in their wood oven with sherry bacon vinaigrette, hen of the woods mushrooms, roasted baby carrots), a side of roasted beets, and my favorite…the Branzino:

Served whole, roasted, with shaved fennel, salsa verde, lemon, olive oil and sea salt...OMG.

Everything was spectacular – but this was the best.

For dessert, we went with the chocolate tart (with sea salt and olive oil) which was good… but we also ordered the buttermilk panna cotta with lemon ginger marmalade which rocked. my. world.   Plus, the presentation was SO cute.  Witness:Ok so listen – I’m suggesting you head over immediately if not sooner.

And take me with you.

No. 246…I love you.

Bacio di bacio,

L

No. 246
(678) 399-8246
129 E. Ponce de Leon
Decatur, GA 30030

But before we return to our regularly scheduled LK programming, I have a BIG THANK YOU for everyone involved with, everyone who donated to, everyone who supported and everyone who attended Camp Dance. I couldn’t even begin to start naming names – but just know I appreciate you so much.

It was INCREDIBLE.  Absolutely incredible.

I loved everything. The switch from the Zoo to the World of Coke was a game-changer – everything was so fun and peppy and whimsical and the WoC staff was INCREDIBLE.

The caterer was Bold American (I heart you, Mo!) who knocked our “camp” theme out of the PARK with  mini-fluffer nutter sammies, brie grilled cheeses, loaded baked potatoes, sliders and the clear winner of the night – CORN DOGS.

The corn dog is the new tater tot

and the desserts – oh the desserts!  I don’t even know where to start.  Witness:

I think everyone had an amazing time – I know I did because I was so busy dancing, I didn’t take a single picture. Thank goodness Greg was there!  Here are a few snaps:

G + me before the party started (dress is Halston Heritage)

Cutie Jona Sheer mixing a cocktail in "Taste It"

people filing into the WoC

M.F.E.O.

Proof.

Party people in the house.

Kraselsky women (and Dr. Amy) on the dance floor

Handsome men everywhere!

"The Beverly" and vodka, anyone?

It’s looking like we raised in the neighborhood of $85K for Camp Twin Lakes and we couldn’t be more excited!

Thanks again to everyone!  I can’t WAIT for next year….

xx, L

Please enjoy:

Oh, and for all you techies out there - check out my Holiday Card I made for my office!

If you happen to be in town tonight, please don’t forget about “Chinese Food and a Movie” at Whiskey Blue at the W Hotel Buckhead!

Reminder: there will be an OPEN CIROC VODKA BAR from 9-11, passed Asian-themed bites, and awesome old-school movies on the big screen. (I heard rumors of Space Balls and Airplane) $5 off tickets with promo code “LaurenK” Click here for tix!

I’ll also be making an appearance at the Bagel Bash at Park Tavern.  For $5 off your Bagel Bash ticket, enter discount code “LKBagel.” Click here for tix.

After all of that X-mas Eve revelry I’ll DEFINITELY be ready to kick back and do nothing for a few days at DK+DK’s!  (And maybe do a little shopping as well!  For all of our lovely Birmingham readers – Gus Mayer IS open the day after Christmas!)  Can’t wait…

Merry Christmas everyone!

xx, L

P. to the S. Don’t forget about New Year’s: Spiral’s Party on Peachtree at the new, gorgeous Peachtree 200!  $10 off with promo code “kraselskyNYE” Click here for tix

Clever conjunction of their names TBD. Bairchila?

and the funniest server of all time…

"No, I'm really talented."

Then some Pop Up Shopping…Shop Scad was truly a sight to be seen.  (Check out the YouTube video of the construction by clicking HERE) and a few of my personal snaps:

Followed by what can only be described as Marathon Shopping at Phipps by ET and myself where I FINALLY PULLED THE TRIGGER on the Rocco Duffel!

mineminemineminemine!

Greg and I lit the candles for the first time this Hanukkah

(my parents will be so proud)

then shared some bubbly with Greg’s HILARIOUS, genius, and super-chic colleagues.

Happy Holidays indeed!

Repeat please!

xx, L

It’s not easy to accomplish every day and in every situation, but when I’m in a rut – I just count my blessings and I’m back to feeling like the luckiest girl in the world!

It’s Thanksgiving, so….what better time than now to count ‘em?

Today I’m grateful for:

My family – Mom, Dad, Katie, Brian, Gram and everyone out in Texas, NYC, and Alabama who hang out on my family tree.

Oh, and Olive. I am particularly grateful for the puppy princess with whom I share my condo and my life.

My friends – My lovely family of friends who support me, make me laugh, sip cocktails with me, and tell me important things like when I have black bean dip stuck in my teeth.

Greg – he’s so smart and funny and ambitious and SO good to me… he is also quite private– so he’s probably grateful for the end of this sentence.

My job –I just adore the 4 partners of my firm for affording me the amazing opportunity to join their team and I adore each and every one of my brilliant, talented colleagues.

The Quick + Dirty Dirty – I’m such a lucky lady to get to write every day, have such amazing reader support, to have met such wonderful people along the way, to have a fantastic partner in Lindsay and to have people like Amy and Mark who make this site look GOOD!

I’m grateful for the big things like my faith and my freedom and I’m grateful for the little things like my hot rollers, my DVR, Keratin treatments and Junior Mints.

Finally, I’m grateful that I live in Atlanta – this fabulous city that inspires me and entertains me every single day!

Happy Thanksgiving everyone!

xx, L

(Thanksgiving never was a day for counting points, eh?)

As I discovered this evening – it’s incredibly easy to make! (Not to take anything away from ya, DK.) Check it:

Here’s what you need:

• 1 (1lb) bag fresh cranberries
• 1 orange, unpeeled
• 5-6 red apples, unpeeled – DK instructs to use only FIRM apples – she likes Fuji.  Per DK: “If you use mushy apples, your relish will be mushy.  NO BAG APPLES!”
• 2 cups sugar
• 1 (20 ounce) can crushed pineapple, well drained
• 1/2 cup chopped pecans (feel free to use more)

Here’s what you do:

• Wash cranberries and drain
• Quarter and seed orange and apples.
• Grind cranberries, orange and apples coarsely in food processor.  Per DK: “You want small pieces but not really small pieces.  Grind SEPARATELY – you may have to do apples in two batches.” (I did)
• Add sugar pineapple and pecans.
• Mix well and refrigerate overnight.

(Yield – 2 quarts)

Viola!

I think the key is really to let it sit 24 hours if you can, or at least overnight so that the flavors can synergize.

I can’t wait to RELISH in the rave reviews! (Ok, that one was cheesy even for me.)

Bon appétit!

xx, L

(Break out your flair.)

A few notable things before the weekend:

Hollywood.

• Gettin’ Our Purple On: PurpleStride Pancreatic Cancer Walk! 

Tomorrow morning, Greg and I (and a zillion of our nearest and dearest) will be walking on team Strides for Susan in the 2010 PurpleStride Run/Walk in memory of Susan Goldberg – a phenominal woman - mother to 2 of my most favorite gingers + a darling brunette, wife of Edward, one of the most adorable people you will ever meet, and sister of the co-chair of the event, Nancy Freedman.  It’s not too late to donate to this amazing cause!  Click HERE.

Have a great weekend, everyone!

Here’s the Q+DD on Movember: The purpose of Movember is to “challenge men to change their appearance and the face of men’s health by growing a moustache.”  The deal is – you start “Movember” 1st clean-shaven, then grow a moustache for the whole month.   Brilliant!

The movement started in Australia in 2003 simply to raise awareness for the #1 Cancer affecting men – Prostate Cancer.  By 2009, global participation of “Mo Bros” and “Mo Sistas” reached 255,755, with over one million donors raising $42 million US equivalent dollars for Movember’s global beneficiary partners. Funds raised benefit the Prostate Cancer Foundation and LIVESTRONG.

I can only imagine that with an idea this fantastic, the movement will only grow bigger.  I mean, you can even purchase MoMerchandise!  Show your support with these totally cool Moustache Tom’sor these delightful Moustache Cufflinks

Fear not, ladies – you can also take part with Moustache jewelry by Demitasse!

Demistache

See all the amazing MoMerch by clicking here!

You can also track your Moustache progress with this iPhone app!

So gentlemen, get started today!  Unless you’re already sporting a ‘stache – you’re 9 days behind!  Click here for the Facebook application and click here to view the official Movember website.

My friend Evan is already all on it – leading a team and everything. Check out his sweet ‘stache:

in it to win it.

He grew that in 4 hours.  No lie. (ok, a tiny lie.)

South African airline Kulula is showing their support by designing this airplane

I’ll be showing my support this month with my ScoutMob iPhone App. (I swear, I LOVE the deals, of course, but my favorite part about that app is the moustache cam.  Look, I sneak attacked my own mom How will you participate? Get your team started today and happy ‘stache-ing!

xx, L

Heirloom tomatoes. Fresh peas. Fried okra. Corn. Applewood smoked bacon. Balsamic vinegarette. Chive aioli. (+ crack cocaine?)

Of all the great restaurants in all the cities in which I’ve lived – NYC, Austin, Atlanta and Birmingham – The Hot & Hot is still the reigning king of my little wanna-be-foodie heart.

It’s always my first choice when I’m home to visit.  I love everything about it. I love the open counter with a direct view of the chefs in the kitchen wearing long-brim fly-fishing hats,

the historic building it’s in (once was the home of “the Upside Down Plaza” – apparently a seedy, yet supa-popular nightclub from “back in the day”), the AMAZING amount of hometown gossip you can glean from loitering in the ladies’ room long enough, and, of course, the SPECTACULAR food that I’ve enjoyed there for years.

BONUS: Last night we got to have a little chat with chef and owner Chris Hastings!  He’s such a cool guy – we chatted restaurants and food and he filled me in on his favorite Atlanta spots and asked me about mine.  We had a brief convo about restaurants with beautiful food and snotty service, during which Chris made a comment that “Food church is dead.” I couldn’t agree more…  these days it really is all about good food and an earnest attitude – which is exactly how I’d describe his restaurant.

Food church may be dead, but chef as a celebrity certainly is not.  I heart you, Chris Hastings!

Chris Hastings and Greg!

If your travel plans ever take you to Birmingham (or you have an extra couple of hours to spend on a dinner commute from Atlanta) I suggest Hot & Hot 100%.

Sidebar: in other Birmingham news…

1.    Gus Mayer is moving to the Summit somewhere around February 2011 and the plans for the new digs are unREAL.

2.    Speaking of Gus Mayer, I came home with the MOST amazing Pour la Victoire black suede pumps, Mark Nason over-the-knee boots, and most importantly, I GOT GREG IN SOME PSYCHO BUNNY! Happy day!

3.    Last but not least, some Jewish Guilt: My gorgeous Grandmother is one of our #1 readers and casually dropped the fact that though she reads daily, her mug has never graced the pages of the Q+DD.  Well, Miss Henni?  This one’s for you!

Love that my grandmother will sip bloodys with me on a Sunday morning..

What a wonderful weekend.  I miss Sweet Home Alabama already! Thanks DK+DK!

xx, L