goop Label: the December edition
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Adair Ilyinsky’s holiday survival tips

Jemma Wilson holiday tips

Co-Founder, tenovertenAs co-owner of the aggressively popular and ever-expanding NYC nail salon chainlet, tenoverten, Adair Ilyinsky doesn’t have a lot of down time to think about entertaining. But when she does bust out the china, she does it with plenty of innate grace and styl. Here, some shortcuts from the soon-to-be mother-of-two.

  • 1

    I’ve been stocking up on wrapping paper, gift tags, and holiday labels from Rifle Paper Co.

  • 2

    This year, I’m enlisting the concierge from Editorialist.com to help me purchase all of my Christmas presents.

  • 3

    I’m finally going to get organized enough to apply for TSA pre-check: Essential time saver for the New Year!

  • 4

    I’ll be painting my nails in tenoverten Grand—and then keep a bottle handy for touch-ups.

  • 5

    I’m buying the Hostess and Lily dresses from Hatch Maternity for holiday parties.

  • 6

    I’m going to visit the flower market in Chelsea for handmade magnolia wreaths (they don’t shed like pine).

  • 7

    I’m going to try to recreate my husband’s grandmother’s famous candied bacon wrapped chestnut hors d’oeuvres.

    INGREDIENTS

    • 1-8oz can water chestnuts, drained
    • 1/4 cup soy sauce
    • 1/4 cup brown sugar
    • 8 slices bacon, cut in half crosswise
    • Toothpicks
    1. Marinate the water chestnuts in soy sauce for 1 hour and then drain.
    2. Roll each chestnut in the brown sugar.
    3. Wrap each chestnut with a piece of bacon and secure with a toothpick.
    4. Arrange on a cake rack in a shallow baking pan and bake at 400°F for about 30 minutes, or until golden brown.
    5. Drain on paper towels and serve.
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