Ovenly

What are you up to this weekend? We are taking the boys out for Ethiopian food in our neighborhood. (Alex took them last month, and they loved it.) How delicious is the spongey injera bread? Hope you have a good one, and here are a few fun links from around the web…

10 celebrities who braved the red carpet without makeup.

Is it okay to ask my co-workers about their salaries?” (What do you think?)

I saw a woman wearing this in a café the other day, and it was gorgeous in person.

Materials I’d rather be than wife material.

Goddamn, people are amazing.

Things that go together.

I am an (older) woman. Hear me roar. “I can assure you I did not like — in fact I flinched — when The Times wrote about my new company, and there it was in black and white, ‘Christiane Amanpour, 60,’” said Ms. Amanpour, who replaced Mr. Rose on PBS last year and turns 61 this week. “But then I thought, no, this is cool! I’m 60 and a whole other chapter of my life is opening.’” (New York Times)

I’m really enjoying this book (and its great cover).

One meal, three ways.

This top wedding photo made me teary.

Mille has such beautiful pieces, and they’re offering 30% off everything but new arrivals.

Plus, two reader comments:

Says Michelle on soup groups: “Am I the only one who loves winter? I feel like I survive summer. But man, what else makes you feel more awake (more alive?) than a bite of cold air? More hopeful than the smell of snow in the air? And winter gives me all the excuses to be the homebody I am — yes to soup! And to big cozy blankets, mugs of hot beverages, slowing down and staying in with my favorite people.”

Says Megan on middle names: “I always liked the sound of Rae as a middle name for a daughter, and had this name in mind for 10 years before I became a mom. I actually adopted my daughter through foster care, and although I knew her first and last names, it wasn’t until about a month into fostering her that I learned from her social worker what her birth mom had given as her middle name: Rae.”

(Cookie photo, made using this recipe, by Ella Quittner, via Food52.)