Since spring is right around the corner (I’m counting down…), I purchased this teak console table that I’m using as a little potting station in my backyard. It now holds pots that I use around the house for topiaries, herbs and other small plants. It has been so fun to finally have a place to store everything, and it adds a little charm to my patio! Below you can shop some of my favorites for very basic gardening and (cache)potting for your home.
Wishing you and yours a very happy holiday! A large cheese and charcuterie platter is one of my favorite appetizers for a crowd. You can chuck it full of cheese, nuts, fruit, meats, olives… the list goes on. I wrote a blog post a while back that outlines what I like to add to mine and how I get variation. Hope it helps you create your own! The board I have shown here is a favorite reclaimed bread board from McGee & Co. – I have the XL size and it’s the perfect board for a crowd!
This is my go-to, tried-and-true classic chocolate chip cookie recipe. There are a few key things that make these chocolate chip cookies extra delicious– the addition of sea salt, setting the dough overnight, and giving the cookies a good fall on the stovetop mid-bake. Let me know how yours turn out!
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon
3/4 cup dark brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted + 1/2 cup (1 stick) salted butter, room temperature
2 eggs, room temperature
2 teaspoons vanilla
12 ounces dark chocolate chips
Sea salt (to sprinkle on top)
Whisk together the flour, baking soda, salt and cinnamon in a small bowl and set aside.
Beat butter and sugars until light and fluffy. Beat in eggs, one at a time, and vanilla until combined.
Slowly beat in dry ingredients.
Stir in chocolate chips.
Refrigerate dough overnight
Bake at 375 degrees until light golden brown, about 10 minutes. Midway through baking, give the sheet pan a good drop on the stovetop to flatten them.
Sprinkle sea salt on top, let sit on sheet pan for a minute or two, and then transfer to a cookie rack.
Spring is officially here and I could not be more excited! I love hosting this time of year– in addition to the abundance of beautiful blossoms, there are so many fun entertaining pieces to use for a fresh spring table. I also love that recipes are light, fresh and colorful. Below are some of my favorite tableware pieces for spring as well as some delicious seasonal recipes. Happy brunching!
classic french toast with fresh berries
pickled deviled eggs
spring orzo salad
beet hummus with crudités
farmers market salad
spring pea farro salad
It’s Henry’s first Easter and I’m so excited to have his first Easter basket complete. Although he’s a little too young to fully understand, I still wanted to start the tradition and am looking forward to having him “open” it on Easter morning. I stuffed it with books and toys and am linking some of my favorite gift ideas for your little ones here!
When life gives you lemons… make this maple bourbon cocktail. My mom got me hooked on this fresh cocktail after finding some homegrown, insanely juicy lemons in the neighborhood.
3 shots bourbon
2 shots fresh lemon juice
1/2 tablespoon maple syrup
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a rocks glass containing large ice cubes. Makes 2 cocktails.
This ocean-front shingled Gambrel style beach house by Patrick Ahearn (architecture) and Katie Rosenfeld (interiors) has me falling in love with color! Katie’s goal was a colorful and eclectic interior that still felt sophisticated and fresh, and it’s clear that she nailed it. I love this mixed with the classic colonial architecture.
Dreaming of spring and owning a big, lush garden…
See more on my Pinterest