Everywhere: Dansko

The clog thing has me spinning my wheels right now - which pair to buy?! which one?! - and I was just on Zappos and found these darling pink and purple patent numbers for little girls. How cute are they?

I even thought that the adult versions - plain black - were kind of groovy. If you would have told me five years ago that today I'd be contemplating purchasing something like this, I would've given you a crossed-arm eyebrow arch.

Everywhere: Obsessed with Kors & clogs

Maybe it's just a diversion, but I've looked at the Michael Kors spring 2011 runway show about 12 times in the last few weeks. I'm officially obsessed. Of course, it's clean and print-free - my idea of perfection - but the oatmeal-colored fabrics, tan leather, and dare I say wearable and beachy vibe of it all makes me think that this is my look.

Gotta get my hands on those platform clogs, but since I have to wait for a while before spring deliveries I'll have to settle for something similar. If these Jeffrey Campbell's had just a smidge less platform they'd be for me, but I don't know if I could realistically walk in them.
I can't tell if I love them or if they're borderline ridiculous. Discuss.

Marfa: sloan/hall

The Chinati Foundation Open House is this weekend in Marfa! If that's not enough reason to head out west, then maybe a sloan/hall pop-up shop at Galleri Urbane (and, of course, brunch on Cochineal's gravel-covered patio, lunch at Pizza Foundation, and dinner Maiya's) will make you book those tix on Southwest.

Dallas: Dude, Sweet Chocolate

I'm hunkered down in my office, refusing to leave until I'm done writing and I can't stop thinking of how maybe if I drove over to Oak Cliff real quick and bought something from Dude, Sweet Chocolate I'd be able to finish my work, like maybe these morsels will have be curative effect for my dilly-dallying.

Crack in a box
Fungus Amongus

Photography by Manny Rodriguez

San Antonio: Luke

So excited about Chef John Besh's restaurant, Luke, opening on the Riverwalk in SA later this month. This is the second outpost of Luke for the James Beard award-winning chef with the first one being in New Orleans alongside his other restaurant, August.

Earlier this year when I was eating at August - really needing something rich and delicious after a night (and morning) out in New Orleans - Katie Couric and her daughter were in the dining room enjoying his shrimp bisque, an unforgettable dish that I still dream of.
The Louisiana-native turns out food using distinct German and French cooking techniques and local ingredients.
Foodies can look forward to blackboard specials and a brasserie-like atmosphere reminiscent of the original.
I'm so glad that getting a bit of Besh is just a road trip away.