[perpetuallychic]

I've Moved!

To all my Tumblr followers,

Today marks the launch of an entirely updated and refreshed perpetuallychic.com. So exciting! I've moved the official site over to WordPress, so be sure to click on over for the latest posts. I'll be slowly transitioning my Tumblr account to a more traditional format, but still plan to fill it with inspiring original content--so you can keep following along here if you prefer!

xx Lauren

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When in Santorini...

Stay tuned for a full photo diary of Santorini gorgeousness next week. In the meantime, bookmark this mini guide for the best restaurants on the island (including what to order), not-to-miss activities and souvenir shopping tips...I've been to Santorini twice now, so these come tried and tested! 

In three words: breathtaking, magical, romantic

Where to stay: 270° Oias View

What you must see: red and black sand beaches, the quaint village of Megalochori, Goulas Castle in Oia, Fira’s famous winding path down the caldera

Beaches by color: Kamari Beach (black), Red Beach (red), Kambia Beach (white)

Don’t leave without: watching the sunset every night, a half-day sailing charter to see the island from the sea

Where to eat: Krinaki in Foinikia for traditional dishes like fava beans, tomato balls, chloro cheese, beef liver; to Psaraki at the marina for fresh whole fish and grilled goat cheese with pesto; Sunset Taverna in Ammoudi for lobster spaghetti; Selene in Pyrgos for white eggplant octopus tartar; Red Bicycle in Oia for a fine dining twist on traditional cuisine

Foods you must try: as many kinds of meze as you have time to try, chloro cheese, grilled fish, Santorini rose wine

Best place for a drink: Domaine Sigalas—sample Santorini vintages and nibble on meze at this winery near Oia

What to bring home: colorful prints from a local art gallery in Oia, a bottle of rose from Sigalas winery, local capers, jewelry from one of the many shops in Fira

When to go: High season is July-August. Go in June or September.

Best way to get around: Towns are pedestrian only. Rent a car to explore the island’s beaches and villages.

Good to know: Fira is extremely touristy. Skip the ancient archaeological site Akrotiri.

Packing essentials: shorts, tanks and swimwear for day, colorful dresses and glam (but flat) sandals for evening

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Mediterranean Lentil Salad

Beans and grains of all varieties--from chickpeas and black beans to farro and couscous--are a year-round staple in our pantry. Since most of them are easy to prepare and full of good-for-you nutrients, they become the base of many weeknight meals. We recently added lentils to this group—a super food high in protein, low in fat, and very versatile for soups and salads. And lately we’ve been into this simple lentil salad, inspired by the lunch we ate at Kiki’s in Mykonos. It’s delightful as a side dish alongside fish, or all on its own topped with grilled chicken. Enjoy!

Mediterranean Lentil Salad

1 pound green lentils (about 2 1/3 cups dry, 5 cups when cooked)

3 cloves of garlic, minced

4 cups water

1 tablespoon olive oil

Juice of half a lemon

Splash of red wine vinegar

Large handful of sundried tomatoes, roughly chopped

Large handful of fresh, flat-leaf parsley, roughly chopped

Salt and pepper to taste

½ cup feta cheese, crumbled

Place lentils in a strainer, thoroughly rinse with water, then drain. Combine the rinsed lentils, garlic, and water in a stockpot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until the lentils become tender, about 30 minutes. Add water as needed to make sure lentils stay just covered. Strain the lentils, then return to the pan and add salt. Transfer 3 cups of the warm lentils to a serving bowl. (Store any remaining lentils for other uses.) Drizzle the lentils with olive oil, lemon juice and red wine vinegar. Add the chopped sundried tomatoes, and parsley, tossing to combine. Season with salt and pepper to taste. Sprinkle with feta.

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Leather Skater Skirt

When it comes to fashion trends, I usually tread lightly. For the most part I’ll invest in timeless shapes and fabrics that I know I’ll be comfortable in. But I also think it’s important to leave a little wiggle room for an unexpected twist, like a playful pop of color, or for trying something new, like edgy black leather. Because getting dressed should also be fun! I’ve been dying to try the skater skirt as well as some leather, which are both very “in” right now, and this faux-leather skirt merges both at a price that makes experimenting a no-brainer. To balance out the toughness of all the black leather, I added some cozy, everyday stripes on top so it still falls within my style lines. Just fun to mix things up!

H&M top and skirt | Rag & Bone boots | Alexander Wang bag (c/o Bop)

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Wine & Pine

I associate certain colors with certain seasons—do you? So I find myself shifting the clothing I gravitate toward accordingly. I’m kind of predictable, really. Springtime is for shades of light green, sunny yellow, and soft pastels. Summer for bright white, cobalt blue, magenta, and pops of red. Winter I pretty much go dark and wear lots of black. And fall is for wine, pine, cozy cream, indigo and coppery hues—as evidenced by this casual look I through on the other day. This winter though, my goal is going to be to remove colors from their typical, seasonal boundaries and have a little fun. Like a bright, cotton-candy pink sweater or baby blue beanie in the winter! I think wearing cheerful colors can really brighten up your mood, especially when it’s gloomy outside, don’t you think?

Outfit details: Anthropologie sweater (similar) | 7 for All Mankind jeans | Kilim Arts slippers | Lost Property of London bag (c/o Roztayger)

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270° Oias View, Santorini

As an aside, my number one recommendation when booking a home via any site like VRBO, HomeAway, Airbnb, etc. is to get the insurance. Like us, you’ll be so glad you did if something goes wrong. In our case, the owner’s account was hacked, so we got scammed and our money went to an imposter posing as the property owner. Oy vey. It was not a promising start. But with the insurance and several phone calls, we were fortunately refunded by HomeAway, connected with the real owner, and everything after that was a complete dream!

Manos, the architect and owner of the property, designed the complex of four houses to meld into the natural landscape. The minimalist aesthetic inside provided a pitch-perfect balance to our private swimming pool and sweeping views of land, sky and sea outside. And while the interior was almost cave-like, built into the hillside, it felt plenty spacious for 4 people. We had living space, large bedrooms and baths, and a fully equipped kitchen. But then again, it was really all about that pool and those views, especially at sunset!

Location-wise, we were just an easy walk away from the restaurants and shops of Oia and perfectly located for exploring other parts of the island by car. Manos’ staff was a huge resource and gave us their personal recommendations on the best restaurants (even including what dishes to order) and best beaches, coordinated our car rental and airport transportation, and even helped us book a sunset sail. 

If you ever make it to Santorini, which I hope you do, I highly recommend seeing if one of the 270 Oias View properties is available. I could go back and stay there a full week, with my days spent simply--lounging outside with a glass of Santorini rose wine and a good book, taking the occasional dip in the pool, watching the sunset, then strolling just down the block to the local taverna in Finikia for dinner. And repeating it all again.

*Photos by me and Jason Scherer

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Lamb Kofta Kebabs

Lamb Kofta Kebabs

1/2 pound of ground lamb 1/2 pound of ground beef 1 medium yellow onion, chopped fine 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon chili pepper flakes 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 teaspoon cinnamon 1 tablespoon chopped mint

Mix all the ingredients together in a large bowl and let sit an hour or longer to allow the flavors to blend. The kofta is then ready to shape and cook. To make the kebabs, take small amounts of the meat mixture and shape them into cylinder, sausage-like shapes. Skewer the meat, squeezing it to mold to the skewer. Cook on a grill, about five minutes a side. It may take more or less time depending on the thickness of your skewered meat and the heat of your grill. Make sure not to overcook and dry out the kofta. Serve with a simple salad of tomato, cucumber and lettuce, dressed with a splash of red wine vinegar and olive oil, and grilled flatbread. 

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Herbed Rice Bowl with Poached Egg & Radish

Herbed Rice Bowl with Poached Egg & Watermelon Radishes

2 cups of cooked brown rice 1 cup fresh herbs (parsley, mint, cilantro)  Extra virgin olive oil Crushed red pepper flakes Kosher sea salt and freshly ground black pepper Lemon juice 1 large watermelon radish or 2 regular radishes, sliced thinly on a mandoline 2 eggs Fresh chives, chopped Fresh feta cheese, crumbled

Place herbs in a small food processor. Drizzle with olive oil and sprinkle with salt. Puree into a thick pesto, adding more oil if necessary to combine. In a bowl, combine the warm rice and the herb pesto. Mix well with a spoon to evenly coat the rice with the pesto. Season with red pepper flakes, salt, black pepper and a quick squeeze of lemon juice. 

In a small pot, bring water to a boil then reduce heat to simmer and add a splash or two of vinegar. Crack each egg, one at a time, into a small bowl then gently slide the egg into the pot. Cook for about 2-3 minutes, then carefully scoop the eggs out with a slotted spoon. Divide the rice between two bowls. Top each with the radish slices, then a poached egg. Sprinkle with the chives, feta, salt and pepper. 

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Game Day

Look One: Funktional Leather Jacket (similar) | Joie Silk Blouse | Joie Coated Pant | Zara Sneakers

Look Two: Eliot Plaid Shirt (similar) | H&M Miniskirt (similar) | Zara Sneakers

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Goat Cheese & Gingersnap Cheesecake

There's no denying it—knee-high socks weather has arrived and you can't go anywhere without seeing a billion pumpkin-flavored foods. Pumpkin lattes, pumpkin doughnuts, pumpkin cream cheese, pumpkin soup, and even pumpkin beer. Since when did pumpkin become the be-all and end-all of fall cuisine? Has everyone forgotten about the many other wonderful flavors of the season? When I feel the first hint of chill in the air, I want the spice of ginger snaps. I want cinnamon toast with a thin smear of goat cheese and pear jam. I want warm roasted spiced nuts wrapped in a paper cone. 

This recipe brings together all of my favorite fall flavors—along with a surprise or two. The creamy goat cheese in this cheesecake provides the slightest tang, which balances well with the sweetness of the pears and the hint of burnt-sugar from the agave nectar drizzle. For the crust, I highly recommend Trader Joe's Triple Ginger Snaps, which contain bits of spicy candied ginger. And the pistachio crumble adds depth of flavor and a pleasant crunch. Step aside pumpkin-flavored everything. This is how fall is supposed to taste. Enjoy! 

Goat Cheese and Gingersnap Cheesecake with Pistachio Crumble

Adapted from Spoon Fork Bacon

Crust

1.5 cups gingersnap cookie crumbs (recommended: Trader Joe's Triple Ginger Snaps) 6 tablespoons unsalted butter, melted 

Filling

20 ounces goat cheese, softened 8 ounces cream cheese, softened 2/3 cup sugar  8 ounces Greek yogurt (any fat content is fine) 3 eggs 1.5 teaspoons vanilla extract

Garnish

Agave nectar Anjou pear, sliced thin (drizzled with lemon juice to prevent browning) Pistachio crumble (recipe follows) 

Preheat oven to 350˚ F. In a mixing bowl, combine crumbs and butter and stir until fully incorporated. Line an 8” cake pan with parchment paper and very lightly grease pan. Add crust mixture and press evenly into the bottom of the pan. Set aside.

Place goat cheese, cream cheese and sugar into a mixing bowl and beat with an electric or stand mixer until well combined. Scrape down sides of bowl an add yogurt until just combined. With beaters running add eggs, one at a time, until fully incorporated. Stir in vanilla and beat until no lumps remain. Pour filling over crust and smooth the top with a rubber or angled spatula.

Place the cake pan in the middle of an empty roasting pan and place on the center rack of the oven. Slowly pour warm/hot water into the bottom of the roasting pan, being careful to avoid allowing any splashes or drips into the cake pan, until the water reaches halfway up the side of the cake pan. Bake cheesecake for 45 to 55 minutes or until center is still slightly wobbly.

Carefully remove the cake pan from the oven and the water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to the sides. Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow to chill for at least 6 hours.

Once cheesecake has completely chilled, run a knife along the edge again. With a platter ready, place a clean plate or cake board over the top of the cheesecake and pan and quickly invert it. Tap the bottom of the cake pan to ensure nothing is sticking. Remove pan and replace with a platter before quickly and carefully turning the cheesecake onto the platter and removing the plate or cake board from the surface (the removal process should take no more than 30 seconds). Garnish with sliced pears, a drizzle of agave nectar, and pistachio crumble. 

Pistachio crumble

1/2 cup salted, roasted pistachios 1 cup flour 1/2 cup butter, cut into small pieces 1/2 cup brown sugar

Preheat oven to 400˚ F. Place the pistachios in the bowl of a food processor. Pulse the food processor until the pistachios are coarsely chopped. Place the chopped pistachios in a bowl and set aside. Add flour, butter and brown sugar to the processor and pulse until it forms a crumble mixture that sticks together in large clumps. Add the chopped pistachios to the mixture and pulse the processor just until mixed.

Spread the mixture onto a baking sheet and bake for about 10 minutes or until it has browned, watching carefully to make sure it doesn't burn. If the crumble near the outside edges of the pan seem to be baking more quickly than in the center, use a spatula to redistribute the crumble over the pan after it has baked for 5 minutes. Allow to cool on the pan. The crumble will become more crunchy once it has cooled completely.

Recipe by Elizabeth Ansfield / Photos by Lauren Craig

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Vacation Style

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Thai Green Curry with Chicken

Thai Green Curry with Chicken

15 fresh green chilies 3 tablespoons chopped shallot 1 tablespoon chopped garlic 50 grams chopped galangal* (Thai ginger) 1/2 tablespoon chopped lemongrass* 1 teaspoon lesser ginger* 1 teaspoon shrimp paste (or substitute salt) 1/2 teaspoon chopped kaffir lime peel* 1 teaspoon chopped coriander root* 1 teaspoon tumeric root*

2 chicken breasts, cut into cubes 1 tablespoon green curry paste 2 handfuls of Thai eggplants, quartered (or 1 Japanese eggplant, cubed) 2 handfuls of green beans (baby carrots or baby corn work too) 2 cups light coconut milk 10 leaves of sweet basil 2 kaffir lime leaves* 1 red spur chili, diced 2 tablespoons fish sauce 1 teaspoon sugar 3 tablespoons oil 2 cups of cooked sticky rice

To make the green curry paste, put garlic, green chilies and tumeric root into a mortar and pound well with a pestle. Add lemongrass, galangal, coriander root, kaffir lime peel and pound well. Add shallot, lesser ginger and pound. Add shrimp paste and pound until smooth and fine. The paste can be kept in a sealed glass jar in the refrigerator for up to 4 months.

Put the oil into a wok or large skillet over low heat. Add the green curry paste and stir until fragrant. Add the chicken, 1/2 cup of the coconut milk and stir constantly until the chicken is cooked. Add the remaining coconut milk and bring to a boil. Add eggplant and green beans, stirring occasionally. Season to taste with the fish sauce and sugar. Add the basil and kaffir lime leaves and red chili. To serve, add rice to shallow bowls and top with the curry mixture.

*Some of the Thai ingredients can be difficult to find unless you have access to a great Asian market. Try Temple of Thai, a great online resource that offers small quantities of all the fresh ingredients mentioned above that you can simply order. Easiest option: Use the jarred Thai Kitchen brand of green curry paste found in the Asian section of your grocery store--we've found it to be a great substitute in place of making your own.

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My Decorating Process

Is your home a work in progress? Mine is! I think you refine your personal style over time, and my home is a total reflection of that evolution. I've been able to infuse one-of-a-kind character by collecting and mixing unique and classic pieces, moving things around, and even waiting to find the perfect X, Y or Z. While some rooms have been tweaked and added to, one room we did very little with to begin with was our office. We simply transferred existing furniture into the space from the last place we rented before buying our house. And it worked okay, so I focused on other areas and just let that room be. But we've long been itching to update the space to be one we actually love and use--and I'm super guilty of sitting on our living room couch with my laptop instead of at the desk. So I thought I'd bring you along as we redesign the space and share my process with you!

First things first, we've moved everything out of the room. Starting with a clean slate helps visualize all the options of where furniture could go versus where we had it. Then, I measure. Measuring the room helps immensely to actually know what will fit and what won't. And those measurements have been informing every piece of furniture we look at online or anything we view in person (I always take a small tape measure with me). As we decide on furniture, we then use painter's tape to map out dimensions on the floor.

My next step is my favorite: Gathering ideas and inspiration. While I love Pinterest as much as the next gal, I still like to tear out pages from magazines and pull out old issues I've saved and then lay it all out in front of me. I'm an extremely visual person and need to see all my ideas at once in order to figure out how to bring my vision to life. I never set out to outright copy another space, but instead take all the various sparks of inspiration, add my own instincts, and mix components in a unique way to reflect my personal style.

The last step in my process is to find a starting point. It might be a single piece of furniture or a gorgeous textile or rug, but usually my rooms start with one item and build from there. In the case of our office-turned-library, we knew we wanted a wall of bookshelves, two chairs or a small couch, and a desk. We also decided on a direction--light and bright, white and airy (a contrast to the dark and moody vibe of our dining room). But it was when we were in Turkey that we made our first exciting purchase--a Turkish rug! Pieced together from vintage rugs and overdyed to a warm neutral, we're hoping it will anchor the room. We also carefully selected a few beautiful silk and velvet textiles, in bold but complementary colors and ikat and suzani prints, at the Grand Bazaar to turn into pillows. They will really pop against an all-white backdrop! These are the initial inspirations and unique starting points for the room, and then we'll work from there!

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Bold Stripes

Saturday was my birthday, and I'd been saving this Heidi Merrick dress I scooped up earlier in the year for the occasion. Do you ever do that? Buy something so gorgeous and just let it hang there for months? Crazy, I know! I usually wear new purchases immediately, but despite being lightweight silk, the navy and white (my favorite pairing) felt a little more fall than summer so I held off. But now that I've broken it in, I know it's going to be a classic favorite for years to come. I love the easy fit, the bold colorblock stripes. I let the dress be the star and kept accessories at a minimum. Perfect for the casual-yet-elegant vibe of our favorite restaurant.

Outfit details: Heidi Merrick dress | Aquazzura heels | Vintage clutch (similar)

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Simple Tomato Pasta with Feta & Pine Nuts

Simple Tomato Pasta with Feta & Pine Nuts

1 16 oz. package of wagon wheels pasta 2 cloves of garlic, minced 1-2 tablespoons of olive oil 1 pint of multicolored cherry tomatoes, halved or 3 medium-sized heirloom tomatoes, chopped 1/2 cup fresh basil leaves, thinly sliced 1/2 cup fresh feta cheese, crumbled 1/4 cup pine nuts, toasted Maldon sea salt and freshly ground pepper

Bring a large pot of water, salted, to a boil. Add pasta and cook until al dente--in general, 10 minutes or so seems to be the magic number for me. While the pasta is cooking, toast the pine nuts in a small skillet over low heat. Set aside. Drain the pasta once cooked, reserving a 1/4 cup of the pasta water.

Heat olive oil in a large skillet over medium heat. Add garlic and cook just 30 seconds to a minute, until browned. Add the pasta, then some of the reserved water and some extra olive oil to prevent dryness. Once the pasta is fully reheated, serve into individual bowls. Top with the chopped tomatoes, basil, feta and pine nuts. Drizzle with olive oil and sprinkle with freshly ground pepper and Maldon sea salt.

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San Giorgio Hotel, Mykonos

In two words, the San Giorgio is luxuriously simple. A crisp white palette, accented by colorful kilim textiles, rustic wood furniture, and rattan hanging chairs. In the bedrooms, netted canopies, tiled mosaic floors and peacock chairs add to the romantic ambiance. The design is in perfect balance to its rocky perch above the aegean blue sea. And despite being just up the cove from Mykonos’ world-famous Paradise Club, which Thomas Heyne and Mario Hertel ran for a decade before creating the San Giorgio in 2012, the atmosphere is private, quiet and laid-back. A soulful oasis by day. By night, as a guest you get VIP access to Paradise Club. 

Fringed hammocks sway in the breeze around the pool and in a grove of palm trees on the hillside. And the secret jewel below? A secluded dock for afternoon diving into the cold ocean. My only question is when can we go back?

San Giorgio Mykonos

P.O. Box 153 Paraga Mykonos 84600 Greece Tel.: [phone]

*All photos by me, except the pool sign, which my friend Jason snapped.

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Back to Basics

Maybe it's the shifting of seasons. Maybe it's the turning of another year older on the very near horizon. But this fall, I'm finding myself completely drawn to simple, pared-down basics. I've recently finished a massive closet purge, and I'm finding that my wishlist of items to fill in the gaps is full of the kind of wardrobe staples that you wear again and again--like this chambray button-down, black skinny pant, and red heel. All of which are on weekly rotation at the moment. Anyone else on a simplifying kick? What's at the top of your fall style must haves?

The details: J.Crew shirt, J.Crew pant, Guess heels (similar), Alexander Wang bag (c/o Bop)