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Shelfie || JLP at home





I've always admired all the beautiful shelfies I see shared by my favorite lifestyle photographers and designers. This lil shelf in our dining area has been constantly changing! Balancing a mix of books, plants, and booze :) We found it at the Brooklyn Flea a few years ago and it is one of our favorite pieces! I think we'll keep this lineup for a little while. Another recent addition, is this fragrant Organic Aromas essential oil diffuser. The natural wood and glass matched perfectly with our apartment. Not to mention the amazing oil blends, my latest obsession! 

xx, J

Sarabeth's NYC Bridal Shower

JLP in the Kitch || Hasselback Purple Stokes





Hasselback Purple Stokes with Turmeric Tahini Dressing 
Also featured on the FeedFeed!


Potatoes:
1 tablespoons vegetable oil
4 purple stokes 
2 green scallions

-Preheat the oven to 425 degrees.
-Lightly coat cast iron skillet with vegetable oil.
-Rinse and dry potatoes. 
-Make 1/8-inch slices along each potato, slicing 2/3 of the way through. Careful not to cut all the way through. 
-Place prepped potatoes in the skillet. Coat them lightly with some more oil and season with salt and pepper.
-Roast in cast iron skillet for approximately 45 min or until centers are soft.
-while the potatoes roast prepare the tumeric tahini dressing
-slice green scallions
-Once the potatoes are cooked, top with each potato with spoonful of turmeric tahini dressing and chopped scallions.

Turmeric Tahini Dressing:
1/3 cup pure tahini
1 tablespoon honey, maple syrup or agave
2 teaspoons tumeric powder
1 tablespoon olive oil
juice of 1 whole lemon

-wisp the dressing ingredients together in a bowl. 
-season with salt and pepper to taste
-add splash of water as need to get creamy consistency.