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THE LIVING EDIT

The Living Edit is where we share the belief that both our spaces and our lives are never finished, only refined. Through this lens, design becomes more than aesthetic; it becomes a tool for clarity, confidence, and transformation. The Living Edit offers comprehensive guidance for architecting all areas of your life.

LIFE ARCHITECTURE:

IT'S NOT A LIFESTYLE.
IT'S LIFE'S WORK.

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SWEET SUMMER'S END

THE PRODUCTIVE ART OF F***'ING UP

CONTENT TO COMMERCE

WE'RE SOCIAL

I’ve never understood why a summer house should only be a summer house.

Here’s what I mean. We designed this house in the Hamptons to make the absolute most of summer: lots of sunlight, open doors, a gorgeous garden and pool area, all to optimize indoor/outdoor living. But the real design challenge was making it feel just as good when summer was over.

Seasonal design isn’t about seasonal decor. It’s about creating spaces, choosing materials and making architectural decisions that work all year long.

This is a look inside one of my favorite projects, and why I think it does exactly that. N. B. x
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[hamptons, Southampton, Montauk, Hamptonssummer, beach house, summerhouse, modern house, interiordesign, design choices, tastefuldesign, designer, style, chic, vacation home, life architecture, , NannetteBrown]

I’ve never understood why a summer house should only be a summer house.

Here’s what I mean. We designed this house in the Hamptons to make the absolute most of summer: lots of sunlight, open doors, a gorgeous garden and pool area, all to optimize indoor/outdoor living. But the real design challenge was making it feel just as good when summer was over.

Seasonal design isn’t about seasonal decor. It’s about creating spaces, choosing materials and making architectural decisions that work all year long.

This is a look inside one of my favorite projects, and why I think it does exactly that. N. B. x
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[hamptons, Southampton, Montauk, Hamptonssummer, beach house, summerhouse, modern house, interiordesign, design choices, tastefuldesign, designer, style, chic, vacation home, life architecture, , NannetteBrown]

This summer had me stateside from Texas to Tennessee, and a few spots in between — and one thing stayed true wherever I landed: I never passed a local old-school spot without stopping. In Dallas that meant Campisi’s, a restaurant that dates back to my college days. I always loved their famous salad, and crave it every time I’m in Dallas. Funnily enough I’ve never tried to recreate it in my own kitchen
until…

I watched Alex @thedefineddish do it—and voila! she nailed it! All credit to Alex for this recipe — this is the closest thing I’ve had to the real deal since the original. The secret is in the vinaigrette and it’s doing something.

Whether you’ve eaten at Campisi’s or never even heard of it, this salad deserves a permanent spot in your staple rotation. Piquant, a little nostalgic, all summer, or any season at all. N B x

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Instructions:

In a small jar or bowl, combine all of the dressing ingredients and whisk (or shake) to combine.

In a large bowl, combine the lettuce, green onions, and chopped olives. Drizzle the dressing over the lettuce and toss until well coated and combined.

To serve, garnish with a few pepperoncini slices and whole green olives, and grated Parmesan cheese.

——

For the vinaigrette:
-1/3 cup distilled white vinegar -3 tablespoons extra virgin olive oil -2 tablespoons freshly grated Parmesan cheese
-1 tablespoon pepperoncini brine
-1 tablespoon olive brine
-1 garlic clove, minced1/2 teaspoon granulated sugar -1/2 teaspoon kosher salt -1/2 teaspoon freshly ground black pepper, or to taste
for the salad 
For the salad:
-4 cups roughly chopped iceberg lettuce (from about 1 small head)
-4 green onions, finely chopped
-1/4 cup finely chopped pitted green olives
-whole pepperoncini, for serving
-whole green olives, for serving
-freshly grated Parmesan cheese, for serving

[campisi’s, Dallas, side salad, summer salad, Italian, cooking, baking, Nannette brown, life architecture, recipes]

This summer had me stateside from Texas to Tennessee, and a few spots in between — and one thing stayed true wherever I landed: I never passed a local old-school spot without stopping. In Dallas that meant Campisi’s, a restaurant that dates back to my college days. I always loved their famous salad, and crave it every time I’m in Dallas. Funnily enough I’ve never tried to recreate it in my own kitchen
until…

I watched Alex @thedefineddish do it—and voila! she nailed it! All credit to Alex for this recipe — this is the closest thing I’ve had to the real deal since the original. The secret is in the vinaigrette and it’s doing something.

Whether you’ve eaten at Campisi’s or never even heard of it, this salad deserves a permanent spot in your staple rotation. Piquant, a little nostalgic, all summer, or any season at all. N B x

——

Instructions:

In a small jar or bowl, combine all of the dressing ingredients and whisk (or shake) to combine.

In a large bowl, combine the lettuce, green onions, and chopped olives. Drizzle the dressing over the lettuce and toss until well coated and combined.

To serve, garnish with a few pepperoncini slices and whole green olives, and grated Parmesan cheese.

——

For the vinaigrette:
-1/3 cup distilled white vinegar -3 tablespoons extra virgin olive oil -2 tablespoons freshly grated Parmesan cheese
-1 tablespoon pepperoncini brine
-1 tablespoon olive brine
-1 garlic clove, minced1/2 teaspoon granulated sugar -1/2 teaspoon kosher salt -1/2 teaspoon freshly ground black pepper, or to taste
for the salad 
For the salad:
-4 cups roughly chopped iceberg lettuce (from about 1 small head)
-4 green onions, finely chopped
-1/4 cup finely chopped pitted green olives
-whole pepperoncini, for serving
-whole green olives, for serving
-freshly grated Parmesan cheese, for serving

[campisi’s, Dallas, side salad, summer salad, Italian, cooking, baking, Nannette brown, life architecture, recipes]

Ahh, the ole’ one foot in, one foot out. What’s August for you?

I believe two things can be true at one time. We can savor the last few weeks of summer and get excited and revved up about the autumn days ahead. So, while August is winding down and summer may be coming to a sweet end, it’s not over yet! In fact, it’s time to quietly get inspired. Enjoy what’s still here, while letting your mind wander toward what’s next. A little rest, a little reflection, a little forward motion.

That’s where I am. If you’re feeling same, comment “NOT JUST YET” for a link to this week’s Substack article Sweet Summer’s End. N. B. x
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[summer, lastdaysofsummer, inspiration, wisdom, august, nannettebrown, lifearchitecture, lazysummer]

Ahh, the ole’ one foot in, one foot out. What’s August for you?

I believe two things can be true at one time. We can savor the last few weeks of summer and get excited and revved up about the autumn days ahead. So, while August is winding down and summer may be coming to a sweet end, it’s not over yet! In fact, it’s time to quietly get inspired. Enjoy what’s still here, while letting your mind wander toward what’s next. A little rest, a little reflection, a little forward motion.

That’s where I am. If you’re feeling same, comment “NOT JUST YET” for a link to this week’s Substack article Sweet Summer’s End. N. B. x
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[summer, lastdaysofsummer, inspiration, wisdom, august, nannettebrown, lifearchitecture, lazysummer]

There’s something about the end of August that makes you want to do two things at once: hold on and move forward. Maybe it’s knowing summer can’t last that makes us want a little more of it, while September’s inevitable return has us already thinking about what’s next.

Whatever it is, enjoy it. As hard as it is to believe, summer is nearing its end. Back to school and back to work are just around the corner. Finish what you can. Enjoy the surroundings of summer. Savor the last, and some of the best, summer food.

The August Edit is about both: enjoying the season we’re still in while quietly getting ready for what comes next.
N. B. x
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[august, summer, fall, autumn, September, seasonal, reset, reflection, life architecture, Nannette Brown]

There’s something about the end of August that makes you want to do two things at once: hold on and move forward. Maybe it’s knowing summer can’t last that makes us want a little more of it, while September’s inevitable return has us already thinking about what’s next.

Whatever it is, enjoy it. As hard as it is to believe, summer is nearing its end. Back to school and back to work are just around the corner. Finish what you can. Enjoy the surroundings of summer. Savor the last, and some of the best, summer food.

The August Edit is about both: enjoying the season we’re still in while quietly getting ready for what comes next.
N. B. x
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[august, summer, fall, autumn, September, seasonal, reset, reflection, life architecture, Nannette Brown]

THE RECIPE OF ALL RECIPES: My Ba NAN a bread! I’ve tried them all, and trust me, this is the one. Always consistently delicious.

Give it a try! N. B. x

Start by preheating the oven to 350 degrees.

Ingredients:

4 large ripe bananas

1 ½ C all purpose flour
½ tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder

½ C (or 1 stick) butter, room temperature (salted or unsalted, fine)
¾ C sugar

2 large eggs
1 tsp pure vanilla extract

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Butter or spray and line a 5” x 9” loaf pan with parchment.

Mash bananas and set aside.

Mix dry ingredients, set aside.

With standing or hand mixer, cream butter and sugar until light and fluffy.

Once butter and sugar are creamed, fold in the dry ingredients, eggs and vanilla extract. Once combined, add the mashed bananas. Mixed until integrated.

Pour into lined loaf pan.

Bake for 50-55 minutes depending on your oven until a toothpick comes out clean.

* I usually place foil loosely over the loaf halfway through baking to keep the top from burning.

*You can add 1C blueberries, choco chips or chopped walnuts to the recipe if desired.

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[banana bread, summer recipe, baking, cooking, sweet treat, dessert, life architecture , Nannette Brown]

THE RECIPE OF ALL RECIPES: My Ba NAN a bread! I’ve tried them all, and trust me, this is the one. Always consistently delicious.

Give it a try! N. B. x

Start by preheating the oven to 350 degrees.

Ingredients:

4 large ripe bananas

1 ½ C all purpose flour
½ tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder

½ C (or 1 stick) butter, room temperature (salted or unsalted, fine)
¾ C sugar

2 large eggs
1 tsp pure vanilla extract

——————————————————————————————————————
Butter or spray and line a 5” x 9” loaf pan with parchment.

Mash bananas and set aside.

Mix dry ingredients, set aside.

With standing or hand mixer, cream butter and sugar until light and fluffy.

Once butter and sugar are creamed, fold in the dry ingredients, eggs and vanilla extract. Once combined, add the mashed bananas. Mixed until integrated.

Pour into lined loaf pan.

Bake for 50-55 minutes depending on your oven until a toothpick comes out clean.

* I usually place foil loosely over the loaf halfway through baking to keep the top from burning.

*You can add 1C blueberries, choco chips or chopped walnuts to the recipe if desired.

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[banana bread, summer recipe, baking, cooking, sweet treat, dessert, life architecture , Nannette Brown]

Food shopping has always been part of my DNA. I can’t imagine not choosing my food in person. I want to pick the loaf of bread, look at the produce, see what’s fresh and beautiful. For me, sight is part of our connection to food. So is the ritual of shopping for it.

And if you’re curious about the way we New Yorkers shop, it’s one of the very best features—and greatest luxuries in the city. Choice. We have our everyday grocers, but we also have an extraordinary collection of specialty markets, neighborhood institutions, and increasingly, viral newcomers.

Which brings us to our series store this week, Ouri’s.

An upscale kosher market with roots dating back to 1976, Ouri’s arrived on the Upper East Side in 2024 and quickly became a social media darling. But what’s interesting isn’t that it’s kosher, or viral. It’s the sheer depth and range. It’s exactly the kind of place that reminds me why I still love going food shopping.

FIELD NOTES

Worth the trip?
Yes. Especially for the prepared foods, exceptional meat selection, produce, specialty finds, and a pizza that’s absolutely worth crossing town for.

Price- $$$$

My Picks
• Sourdough Pizza — the hype, and absolutely worth it. This is proper pizza, not “good for a grocery store” pizza.
• Rotisserie Chicken — exactly the kind of beautifully prepared staple Ouri’s does well.
• Sea salted chocolate chip cookies. Absolutely worth a box to bring home and zap in the microwave for that just-baked taste• Meat — an outstanding selection and one of the real strengths of the market.
• Shaken Salted Cinnamon Honey Latte — don’t leave without a trip to the coffee bar. This was the standout for me.

Viral
The Sourdough Pizza. And in this case, the hype is deserved. It’s genuinely very good and bears little resemblance to anything you’d normally associate with grocery-store pizza.

Best For
The food shopper who likes to discover. Beautiful produce, serious meat, prepared foods, specialty products, a great coffee bar, and plenty of things you didn’t necessarily come in looking for. It’s expensive, but Ouri’s isn’t just about hype. The range and quality give you a reason to come back
N. B. X

@ourismarket [Ouri’s, UES, market]

Food shopping has always been part of my DNA. I can’t imagine not choosing my food in person. I want to pick the loaf of bread, look at the produce, see what’s fresh and beautiful. For me, sight is part of our connection to food. So is the ritual of shopping for it.

And if you’re curious about the way we New Yorkers shop, it’s one of the very best features—and greatest luxuries in the city. Choice. We have our everyday grocers, but we also have an extraordinary collection of specialty markets, neighborhood institutions, and increasingly, viral newcomers.

Which brings us to our series store this week, Ouri’s.

An upscale kosher market with roots dating back to 1976, Ouri’s arrived on the Upper East Side in 2024 and quickly became a social media darling. But what’s interesting isn’t that it’s kosher, or viral. It’s the sheer depth and range. It’s exactly the kind of place that reminds me why I still love going food shopping.

FIELD NOTES

Worth the trip?
Yes. Especially for the prepared foods, exceptional meat selection, produce, specialty finds, and a pizza that’s absolutely worth crossing town for.

Price- $$$$

My Picks
• Sourdough Pizza — the hype, and absolutely worth it. This is proper pizza, not “good for a grocery store” pizza.
• Rotisserie Chicken — exactly the kind of beautifully prepared staple Ouri’s does well.
• Sea salted chocolate chip cookies. Absolutely worth a box to bring home and zap in the microwave for that just-baked taste• Meat — an outstanding selection and one of the real strengths of the market.
• Shaken Salted Cinnamon Honey Latte — don’t leave without a trip to the coffee bar. This was the standout for me.

Viral
The Sourdough Pizza. And in this case, the hype is deserved. It’s genuinely very good and bears little resemblance to anything you’d normally associate with grocery-store pizza.

Best For
The food shopper who likes to discover. Beautiful produce, serious meat, prepared foods, specialty products, a great coffee bar, and plenty of things you didn’t necessarily come in looking for. It’s expensive, but Ouri’s isn’t just about hype. The range and quality give you a reason to come back
N. B. X

@ourismarket [Ouri’s, UES, market]

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