Monday, March 25, 2013

Ginger + Lemon

Lemon and ginger make such a great duo.  They can be savory or sweet - add them to your morning juice for a refreshing and healthy kick, bake them up in a delicious dessert, or try them in your next cocktail.  Here are some lemon-ginger recipes to try:

Friday, March 15, 2013

White Tablescapes

I love how fresh and crisp white tablescapes look.  They're elegant, yet subdued, and I don't think I will never get sick of them.  White and green florals are classic and always beautiful, but the addition of color can also be a really fun way to add a pop to the otherwise neutral palette. 

1 | 2 | 3 | 4 | 5 | 6 | 7

Thursday, March 14, 2013


my beautiful friend and her maids

our bridesmaid dresses

bright + fresh centerpieces 


pretty blooms in my garden

beautiful southern california weather in march

fresh tulips

calligraphy lasered into wood

Tuesday, March 12, 2013

French Countryside Wedding

I love the simple elegance of this French Countryside wedding.  Provence lends itself to be naturally rustic and elegant, so not much is needed to enhance it's beauty.  This wedding feels laid-back and cozy, while staying beautiful and polished.

Monday, March 11, 2013

Jasmine Topiary

a blooming jasmine topiary on my desk to start the week...
happy monday!

Friday, March 8, 2013

Clementine Limoncello Champagne Cocktail

8 oz Champagne, chilled
1 ripe pomegranate (for juice, about 3 oz)
5 oz clementine juice, freshly pressed
1 1/2 tablespoons Limoncello
2 tablespoons lemon juice, freshly pressed
2 tablespoons cane sugar (or simple syrup to taste)

Combine clementine juice, pomegranate juice, lemon juice and limoncello. 
 Add champagne and sugar cane (or simple syrup) and mix. 
 Serve immediately. 

*note: this cocktail would also be delicious with vodka or gin in addition to, or instead of champagne (although measurements may need to be altered)


Wednesday, March 6, 2013

White + Bright Kitchen

I love the mix of classic and modern in this clean, white kitchen.  The marble countertops, white cabinets, linen curtains, bright light, and clean design makes this one dreamy space to cook! 

Tuesday, March 5, 2013

Little Olive Tree

Bought this little olive tree for a design project I am working on... and I have fallen in love!

Monday, March 4, 2013

Salted Dark Chocolate Cranberry Oatmeal Cookies

Salted Dark Chocolate + Cranberry Oatmeal Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar (I use dark brown)
1/2 granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 - 1 teaspoon salt (depending on preference)
3 cups oatmeal (I use regular quaker oats)
1 cup cranberries (or more if you desire)
1 bag dark chocolate chips
1 bar dark chocolate (70%, chopped)

Preheat oven to 350° F. 
Beat together butter and sugars until creamy. 
Add eggs and vanilla extract; beat well. 
Add combined flour, baking soda, cinnamon and salt; mix well. 
Slowly stir in oats.  Add cranberries and both chocolates and stir until combined.
Refrigerate for about an hour, or until the dough is chilled (can refrigerate up to 24 hours).
Drop by rounded tablespoons onto cookie sheets. 
Bake 10 to 12 minutes or until golden brown.
Sprinkle with a tiny bit of fleur de sel.
Cool 1 minute on sheet and then transfer to a wire rack.

Side notes:  These cookies are very easy to adapt!  I used both the chocolate chips and the chocolate bar because I love these chocolatey and I like the variation between the chunks and the chips.  If you don't, simply omit the chocolate bar.  You can also use milk or white chocolate if you prefer that over dark.  Also, if you aren't into cranberries, you can use raisins... or omit them altogether!  The amount of salt you use is also up to you.  I love salt and sweet together, so I used about 3/4 teaspoon of salt in the dough, and added the fleur del sel after baking.  If you don't like them salty, I would just add 1/2 teaspoon to the dough. 

wrapped up and ready to give away!

Friday, March 1, 2013

Rosemary No. 3


1 egg white
1 sprig rosemary, plus more for garnish
1 thin slice blood orange
1 tablespoon lemon juice
1/2 teaspoon superfine sugar
juice of 1 blood orange (regular orange will work too)
2 ounces Aperol or Campari
2 ounces gin
1 ounce sweet vermouth

Whisk the egg white in a bowl until very it turns very foamy and opaque.  Muddle the rosemary, blood orange, lemon juice and sugar in a cocktail shaker.  Add crushed ice with the rest of the ingredients; cover and shake vigorously.  Strain into a cocktail glass and garnish with rosemary.