Well-Fed } Shortbread + Jam + Gelato

Lady C makes the dough for some delicious, buttery shortbread, inspired by yet another quick and easy recipe in the April issue of Food & Wine magazine.

Ingredients
3 1/2 cups all-purpose flour
3/4 cup sugar
3 sticks unsalted butter, at room temperature, plus more for greasing
Vanilla gelato, blackberry preserves* and mint leaves, for serving

Directions
Preheat the oven to 300°. In a large bowl, mix the flour and sugar. Add the butter and gently work it into the flour with your fingers until a dough forms.

Line a 10-by-15-inch rimmed baking sheet with parchment paper; butter the paper. Press the dough evenly into the prepared pan, about 1/3 inch thick. With a knife, score the dough into 2 1/2-by-2-inch bars. Bake the shortbread for about 50 minutes, until pale golden and set.

While the shortbread is still hot, cut it into bars. Transfer the baking sheet to a rack and let cool.

Set 1 shortbread bar on each plate and spoon about 1 tablespoon of the preserves on each one. Top each shortbread with gelato, garnish with mint and serve.

* The magazine called for homemade, handcut orange and lemon marmalade, which, while it certainly sounds delicious, was not an option for me time-wise. Bonne Maman's blackberry jam was a lovely sub. JG

Well-Worn } Gucci + Raen-Lomis + YSL + Michael Kors

Catherine, one of our always-stylish party guests (do check out her fabulous blog Chic Geek when you have a moment) is definitely a girl-on-the-go, but you won't ever catch her without her favorites...

Catherine's Five Favorite Things

* Raen-Lomis sunnies

* Eyelash curler- so-necessary

* YSL lip gloss

* huge beat-up Gucci wallet

* chunky Michael Kors tortoise shell watch

Well-Kept } pretty + pink + polished

We're obsessed with Chanel's Mica Rose nail color...one coat offers a very sheer, very pretty pink a la Ballet Slippers but with a subtle hint of shimmer.

Well-Fed } Red + Blue + Red

Whenever the new issue of Food & Wine arrives, I pour through the pages to decide which new recipes Lady C and I will attempt together.

April's issue did not leave me disappointed -- I found this recipe for Beef Tenderloin with Tomatoes, Shallots and Maytag Blue and immediately new it would be a hit. Wholefoods didn't have any tenderloin available yesterday so I subbed with a deliciously lean skirt steak. With very few steps involved, Lady C was able to help with the prep. She washed the tomatoes and peeled the shallots, then tossed them in the olive oil, thyme and red wine. I proceeded to enjoy a glass of said wine while everything roasted for 40 minutes, before it was time to sear the steak. F&W paired the dish with a Bonarda (as the whole point of the article was to introduce wines that were specifically not pinot noir but possessed similar structure qualities) but I had a great fruit-forward pinot on hand which was perfection with this plate. Quick and easy, definitely a keeper. JG

Ingredients
2 pints cherry tomatoes, halved
1 1/2 pounds medium shallots, peeled
1 cup dry red wine
3 1/2 tablespoons extra-virgin olive oil
4 thyme sprigs
Salt and freshly ground black pepper
One 2-pound, center-cut beef tenderloin
2 tablespoons vegetable oil
4 ounces Maytag blue cheese, crumbled into 1/2-inch chunks (1 cup)

Directions
Preheat the oven to 350°. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.

Increase the oven temperature to 425°. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.

Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.

Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.

Well-Worn } LV + Ray Bans + Glossimer + Altoids + iPhone

We all have certain favorite things we'd otherwise be lost without.

This month we're featuring our friends and favorite bloggers' daily "do-not-leave-home-without" items.

Five Favorite Things

* Louis Vuitton pouchette

* iPhone G4

* Ray Ban aviators

* Altoids Wintergreen Smalls

* Chanel Glossimer

-- Jennifer Grove, President & Creative Director, Sky Blue Events