Tuesday, November 12, 2013

longing for a picnic

Today, while it is raining and a little blustery, I'm remembering a day this past summer, when Terry and I headed to Green Lake for a picnic. Fond memories :)

Life lately has been so full. Full of blessings and stresses. I have been taking a little break from this blog and working on a redesign I am excited about! I feel myself going into hibernation mode this time of year; planning projects for the winter months, cleaning out my closet and getting to bed early most nights. We have a huge house to-do list, but it feels good to slowing make progress. We are finally setting up my office in our spare bedroom, complete with shelving to house all my many projects. Getting organized feels great.

Hat - j.crew - similar
Top - h&m
Skirt - modcloth - similar
Glasses - similar
Bag - modcloth

Friday, October 18, 2013

favorite denim

I have been getting into a good routine of organizing the mess of photos on our computer. These were taken late this past summer, before our lawn was covered with crunchy leaves. I love this dress so much! It is perfect to throw on when I want to be comfortable but a good bit nicer than my usual yoga pants. And my beloved Levi's jacket. It is indestructible. However, this dress is currently in my mend pile, which I can't wait to tackle this weekend. I have items in there I forgot I owned! I think it'll be a great layering piece through winter, over leggings and under sweaters.

Head scarf - vintage via my mom - similar
Dress - modcloth - similar
Jean jacket - levi's - similar
Glasses - nordstrom - similar

Thursday, October 17, 2013

october is my favorite

 For so many reasons, October is my favorite month. Fall and winter hats come out of storage, pumpkins are carved, and treats are baked on the weekend - I have plans from pumpkin pie, cinnamon rolls, and molasses cookies. The leaves are changing, and then falling, making for a beautiful view out my kitchen window, and then lots of leaf blowing on Saturdays. But I love it, all of it.
These photos were taken on my birthday, another reason I love October. We went for brunch at one of my favorite places, and since it was such a gorgeous day, we took a little walk afterward. My husband's birthday is also this month, as well as our one year wedding anniversary. So much to celebrate!

Crochet hat - handmade - similar
Black top - nordstrom - similar
Green top - anthropologie - similar
Jeans - hudson - similar
Moccasins - vintage - similar
Turquoise ring, gold midi ring - vintage - similar, similar

Tuesday, October 8, 2013

the carolinas, part 2

I am so grateful for my little Carolina trip. Each time I leave home, it gives me a chance to decompress and let go of the daily tasks that home brings. It also allows me to return home renewed. These are some more shots from my trip: Central Coffee Company's lovely chalkboard menu; my coffee treat and Rachel's lunchtime chicken-turtle drawing; just a few of Rachel's animal family; sand sculpture at Folly Beach; breezy beach day; flying home.

Thursday, October 3, 2013

the carolinas, part 1

Late last month, I flew to Charlotte, North Carolina to visit my awesome friend Rachel. All of these photos are from our mini-road trip down to Folly Beach and Charleston, South Carolina to visit one of her sisters. Charleston is lovely! There is brick everywhere and cute restaurants and shops to walk through. I'll share more photos from my trip soon, but for now I'm enjoying reliving the beach weather through these photos... since I'm currently wrapped up in a quilt while we have a very rainy fall here in the Pacific Northwest.

Friday, September 27, 2013

treat time

These vegan peanut butter rice crispies are my go-to treat. They are quick and easy, and only use a few ingredients. The trickiest thing for me is to make these treats last through the whole weekend ;) The recipe comes from Alica Silverstone's book The Kind Diet, but ever since I discovered vegan marshmallows, I've added them into the mix.

Vegan Peanut Butter Rice Crispy Treats
1 box of crisp rice cereal
1 3/4 c brown rice syrup
3/4 c natural unsalted peanut butter
1/2 c non-dairy chocolate chips
a pinch of sea salt
Pour the rice cereal in the a large bowl. Seriously, use the largest bowl you own. You'll need plenty of room when mixing time comes. Next, heat the brown rice syrup with a pinch of sea salt over medium heat, stirring occasionally. Once it liquifies, add the peanut butter and stir until combined. It will smell so good, so try and resist just eating the mixture then and there. Remove from heat and slowly pour the mixture over the cereal. Gently mix and once it is combined well, let it cool to room temperature before you add the chocolate chips.
While the crispies are cooling, measure your chocolate chips out. I ended up using less than the recipe calls for just because I eye-balled it. That's another great thing about this recipe, you can tweak things a bit without ruining the final product. I cut up the marshmallows into smaller pieces and planned to frame the crispies with them. Other times, I have mixed the marshmallow pieces into the mixture. It just depends on my mood.
Once the cereal is room temperature, mix in the chocolate chips (and marshmallows if you want.) Then, pour the mixture into a rectangular pyrex dish or the like. You can wet the wooden spoon to help with pressing the mixture into your dish. Finally, I added the marshmallow pieces on top. Once it's all set up, I like to slice them into squares and transfer to a container with a lid. They'll keep for about a week, but they never last that long in my house!

Thursday, September 26, 2013

home life

A quick look at life at home lately via my iPhone. Tiny peaches on my baby peach tree; sunflowers and roses are still blooming; Mona cannot get enough of weekend walks; stir-fry with sea vegetables for dinner and fig for dessert; love our mantle and excited to dress it up for fall.
This week has been getting back into my routine after returning home from a little trip to visit my best friend in North Carolina. I will share some photos of my trip soon and I'll be back tomorrow with a fun and easy treat recipe. I hope your enjoying this time transitioning into fall! I'm more than happy to unpack my fleece leggings, tights and cozy sweaters.

Friday, September 20, 2013

treat time

The weather here in Seattle has definitely shifted towards fall. And I'm so thankful! Can't wait to layer up, make soup and enjoy warm cookies on the weekends. These vegan snickerdoodles are inspired by this Vegan Yum Yum recipe, which I tweaked slightly. Whenever cookies call for sugar, I like to do half brown sugar and half white sugar. I prefer the consistency of the brown sugar, and the smell of brown sugar reminds me of childhood.

Vegan Snickerdoodles
1/2 C brown sugar
1/2 C sugar
1/2 C Earth Balance butter
1 tsp vanilla extract
1 tbs ground flax seed + 3 tbs water
1 1/2 C flour
1 tsp cream of tartar
1 tsp baking soda
2 tsp cinnamon + 1 tsp sugar for rolling the cookies in
First, cream the butter, sugars and vanilla together. Next, add the flax + water mixture until combined. In another bowl, combine the flour, cream of tartar and baking soda. Slowly add the dry ingredients to the butter mixture until it's all combined, cover and refrigerate for at least one hour. After the dough has chilled, preheat your oven to 375 degrees. Remove the dough from the fridge, form the dough into balls and roll them in the cinnamon + sugar mixture and place on cookie sheet. Use a fork to create the fun design and press the balls into circles. Bake for 10 to 12 minutes, depending what texture you want; less time for chewy, more time for crispy. Carefully move the cookies from the baking sheet to a cooling rack and let them rest for a few minutes before enjoying one. Or 10, like I usually do.