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Have a happy weekend, dolls!

Image found here.


X is for ‘Exercise’

{image via strawberry heart // image embellished by nook + nest}

Who’s been enjoying all the ABC’s of Eating eye candy a little too much, and now needs to work out? That would be me. Consider Jillian Michaels my new (meanest) friend, and sign me up for SHAPE Magazine.


Stripe Happy

You know how they say horizontal stripes make you look wider, and vertical stripes make you look taller? Well, this is a super literal translation and application of that saying that has eye-opening effects on this room.

Image found here.


W is for ‘Walnut, Pear, Brie & Arugula Pesto Panini’

{image and recipe via vegetable matter  // image embellished by nook + nest}
I mean really, can anything with these ingredients be bad? No. No it can’t. It just might be the best thing that has hit your lips all week. Let's see if you can prove me wrong tomorrow night with that New Year's smooch.

Arugula Pesto Mayo
3 cups packed arugula
¼  cup toasted pine nuts
¼ cup freshly grated parmesan
¼ cup olive oil
3 ½ tbs  mayo
sea salt and black pepper

Caramelized Walnuts
1 cup walnuts
2 tbs  light corn syrup
1 tbs  sugar
½  tsp  salt
¼ tsp  ground black pepper

4 slices sourdough bread
1 anjou pear, sliced thinly
4 thick slices brie

Arugula Pesto Mayo
1.       Combine arugula, pine nuts and parmesan in food processor until smooth.
2.       With machine running, gradually add olive oil and mix until well blended.
3.       Season with sea salt and black pepper.
4.       Add mayo and blend well.
5.       You will have extra after making the sandwich.
Caramelized Walnuts
1.       Preheat oven to 325°.
2.       Use silpat or spray sheet pan with non-stick spray.
3.       Combine all the ingredients in a bowl and toss well.
4.       Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5.       Remove from oven and cool.
6.       You may have extra caramelized walnuts after making the sandwich.
1.       Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2.       Eat warm.


V is for ‘Vanilla Macarons’

{image and recipe via the cake journal // image embellished by nook + nest}

No kidding, if I could have just ONE dessert to eat for the rest of my life, macarons would be it. They are persnickety little buggers to make though. However they are well worth it. The  recipe and tutorial are a little involved, so head on over to the cake journal for a photographic guide on how to make these heavenly delights.