Kotobuki Flowing Brushstrokes Sushi Plate $14 - Sur La Table

Block print chartreuse and white floor pillow $89.95 $89 - CB2

Jasper Conran at Wedgwood Kilim Tea Cup & Saucer, Pair $125 - Bloomingdale's

Bodum Glass Teapot $54 - Williams-Sonoma

Govino stemless flutes set of four $12.95 $12 - CB2

Later on today is the big game in my hometown! I would have loved to have gone back for the Super Bowl but then I think about the fact that Fashion Week is this week and I realize there is a lot to do! What I love about today is that you can enjoy normal Sunday activities such as a decadent brunch and then party it up for the game of the year. There's no excuse not to enjoy both! For those of you that are wondering what you will do to pull off your brunch segment, keep it simple! It's all about having nibbles placed on plates throughout your apartment - I'm loving Sur La Table's Kotobuki Flowing Brushstrokes Sushi Plate which allows you to use them to create little gathering spaces. For those that are looking for extra places to sit, you can't go wrong with CB2's floor cushions which make everything so much cozier. For those that opt for tea, I'm loving the vibrant color of these cups and saucers available at Bloomingdales by Jasper Conran. Bodum also has a fab teapot which is an essential and of course for those that are looking for morning cocktails, get fun glasses by CB2 and finally, bring tea, chocolates and Sunday to a new level by bringing the Salon Tea to another level with the Chocolate Truffles recipe that is provided below. Salon Tea's The Lover Chocolate Chai Tea is a natural aphrodisiac (so you can also use this as a special evening treat)

THE LOVER Chocolate Truffles (Makes approx. 24)

Ingredients:

· 2/3 heavy cream

· 2 tablespoons of unsalted butter (cut into pieces and softened)

· 2 tablespoons of THE LOVER tea-chocolate Chai tea leaves

· 6 oz finest bittersweet chocolate, chopped

· 1 cup unsweetened cocoa powder

Recipe:

Combine the cream and butter in a small saucepan and bring to boil. Stir in the tealeaves. Remove from heat and let steep for 3-5 minutes.

Put chocolate in a bowl and strain the cream mixture through a sieve over the chocolate: discard the tealeaves. Whisk the chocolate and cream mixture together until smooth, chill for approx. 2 hours until mixture is firm.

Dust your hands with a bit of cocoa (or cinnamon) then use your hands to roll the chilled chocolate mixture into balls.

Use 1 to 1 ½ tablespoons of chocolate mixture for each truffle. Drop the truffles into the cocoa, turn them until they’re lightly coated, and then place them in an airtight container. Store them in layers separated by wax paper.