Today’s Valentines picks are temporary tattoos from Tattly.
Today’s Valentines pick is fine art photographs by Kari Herer. (Botanical No. 5538 and Peony No 9247)
Today’s Valentines pick is MCMC Fragrances Love Perfume + Odette NY arrow ring. Buy here or here.
Today’s Valentines is a handful of lovely, girly, romantic fonts.
Sherbet BF, Nelly Script Flourish, Carolyna, Belluccia, Bookeyed Suzanne, Burgues Script, Melany Lane, Aphrodite Slim
Before last week I’ve never cooked cauliflower. I wasn’t even quite sure what was the proper way to cut it. But for some reason I can no longer remember, roasted cauliflower was stuck in my head and I knew I had to attempt it. I’m so glad I did because it’s such a delicious vegetable dish with hardly any prep work. I can eat a whole head in one sitting, so if you are making it for your family or just want leftovers I’d definitely use two or 3.
This is hardly a recipe but more of a rough guideline. Feel free to add whatever seasonings you’d like!
Roasted Cauliflower
serves 1 or 2
1 cauliflower
2 tbsp olive oil
salt + pepper
other seasonings are optional, but I’d try rosemary, thyme, cumin, or oregano.
Preheat oven to 400.
Wash and roughly cut cauliflower into bite size pieces. They don’t have to be uniform, but try not to make them too small.
Place cut cauliflower onto a baking sheet. Drizzle over 2 tbsp olive oil and season with salt and pepper, about 1 tsp or so each, and any other seasonings you’d like. Toss together with tongs directly on the sheet. Bake for 20 minutes or until cauliflower starts to brown. Finish off with a squeeze of lemon juice if you like!
Today’s Valentines pick: mini satin pom poms and sequin hearts from Ban.do. Perfect for a little every day sparkle.
There’s no use in denying it, Valentine’s Day just might be my favorite holiday. Yes, I know it’s been turned into a day companies use to get us to spend more money, but I just can’t resist all the pink, red, and hearts splashed everywhere. And while Gary and I aren’t exchanging gifts, it’s still nice to have an excuse to dress up for dinner!
So in honor of Saint Valentine, I will be sharing a post a day dedicated to all things sweet and cute with hearts all over, of course! (Well, you know, not literally.)
First up are a set of letterpress cards from Lulu Dee. Like a said in my last post, I have a major sweet tooth so the yellow and pink candies have my name written all over it. The illustrations are sweet but not the slightest bit cheesy and would be perfect framed in a children’s bedroom. Actually, I’m planning on framing the candy one for our own living room. But if you’re not as crazy over Valentines day like I am, Laura has a great series of letterpress prints and screen printed plywood art too.
I’ve got a pretty bad sweet tooth and I’m at the point where it’s time to do something about it. I crave sugar like a drug and often carry a bit of candy around “just in case.” So in an effort to curb my addiction I’ve decided to dedicate Thursdays for posting a healthy recipe. It can get tough seeing so many beautiful treats and cakes all over blogs, but I hope to not only keep myself accountable but to encourage others to eat healthier as well.
Brussels sprouts have gotten pretty popular over the last few years but I’d yet to eat them any way other than roasted. As I was flipping through the Power Foods cook book for inspiration, shredded sprouts piqued my interest and I promptly stopped by the grocery store for ingredients. Part skimming through various recipes and part making things up along the way, I courageously/foolishly decided to experiment. I am not known for dishes that require tasting and seasoning along the way. Instead, I love measuring flour and sugar down the the ounce, plop it in the oven, and hope for the best.
I know I shouldn’t go around tooting my own horn, but this salad surpassed my expectations. I could go on about the combination of texture and flavors but instead I hope you try making it yourself. It was incredibly quick to throw together (20 minutes or less!) and surprisingly filling. My recipe measurements are approximate, so feel free to add whatever else you’d like, such a paprika, cumin, or even pomegranate seeds. Brussels Sprouts Salad Recipe
clockwise: blue bottle cappuccino , Napa, wine tasting, tunnel of trees
tartine croissant, chinese new year dinner, cowgirl creamery mac & cheese, bi rite popsicle
on the drive home
I’m having a hard time summarizing our trip to San Francisco, so instead here’s a list of highlights from the weekend:
+ best meal of the weekend, hands down, from Chez Panisse Cafe.
+ wine tasting for the first time in Napa
+ exploring Berkeley Bowl; buying imported French butter
+ Tartine lemon tart
+ stuffing ourselves silly at the Ferry Plaza (again)
+ double rainbow sighting on the drive home
*
I’ll be honest, thinking about our little trip makes me kind of sad. When can I move up?
What better to cheer myself up than a little cake? It’s sort of amusing in the way it makes you feel like a giant. Sometimes it’s just one of those days, and those days turn into weeks. But I’m slowly getting back into the swing of things and this mini treat might have done the trick. It’s my new favorite recipe, a lemon olive oil chiffon cake with frosted with plain whipped cream. I wanted to see what it would like covered in frosting, but a more simple and rustic approach is best for this type of cake. The way the top pillows and sparkles with turbinado sugar is too pretty to cover up with cream!
Tomorrow morning we will be on our way to San Francisco to celebrate Chinese new year with my mom. And when I get back, I promise to reveal a few ideas I have planned for the blog. Hope you all have a wonderful weekend!
