Monthly Archives: July 2013

Martiene’s Carousel


Martiene's Carousel

Paris is filled with carousels throughout the city. This one is found outside of Hotel de Ville in the Marais. I named this one Martiene’s carousel for a sweet little girl I knew in Paris who loved riding it!

Paris Street Art


Paris Street Art

Paris Street Art found while wondering the streets of Paris.

Bonne Nuit Paris


Bonne Nuit Paris

I find myself dreaming of Paris a lot these days… Anyone else out there?

Blue Shutters on the Seine


Blue Shutters on the Seine

Baby Blue Shutters on the Seine River in Paris

Summer Heat Wave – Central Park Stroll


Last Week the heat in NYC was pretty intense. I woke up for a very early morning walk through Central Park and it was in the high 80’s before 8am. Here are a few photographs from my morning stroll








Watermelon Gazpacho


Doing things a little differently today. This past week while in NYC I dined with my friend Lauren. Since the city was so HOT, I decided to try a watermelon gazpacho on the menu. It was delicious! When it came to preparing food for dinner in the country my Aunt (who is a fabulous cook) offered we try to make the gazpacho. I hope you enjoy this summer recipe as much as we did!




This is adapted from a watermelon and tomato soup in Anya von Bremzen’s wonderful book “The New Spanish Table” and we in turn adapted it from Martha Rose Shulman’s New York Times recipe.


4 cups cubed seedless watermelon, about 1 1/4 pounds


1 pound ripe tomatoes, quartered or cut into sixths


2 tablespoons extra virgin olive oil


Generous 1/2 cup chopped celery (2 ounces)


Our additions: 


half a cucumber (peeled and seeded, you can use the other half for garnish),


¾ medium red onion, chopped (use the remaining ¼ for garnish),


3-4 medium-ish cloves of garlic, chopped or not


1 large jalapeno, seeded and chopped a bit


1-2 tbsp sherry vinegar, or to taste


Salt and freshly ground pepper


Thin celery slices or sticks for garnish

1. Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.


Yield: Four to six regular servings, or 8 to 12 aperitifs.


Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days. (I disagree – it really doesn’t hold up so great for more than a day.)



Union Square Market in NYC


Union Square Market in NYC

I love visiting markets in different cities. I was a regular at the Paris food markets and I was excited to give the NYC markets a try. I loved the Union Square Market. The fruit was amazing and since I spent the weekend with family I was able to share with them too.

Brownie Box

a collection of baking recipes

Clever & Pour


Natalie Breuer

Natalie. Writer. Photographer. Etc.

A Matter Of How You See It Photography

Flower, Nature, Macro & Fine Art Photography

HiP Paris Blog

HiP insider tips and insights on dining, shopping, culture, renting, and living in Paris, France & Italy from Erica Berman & her Haven in Paris - HiP Paris team.

the paris apartment

hoping we know we're living the dream