Chandon by Butterfly Canon | Mastic Tears Liqueur by dolphins // communication design | Dancing Pines Distillery Bourbon by Candy Coated Universe | Fire Fighter Vodka | SAMURAI Vodka by Arthur Schreiber | Good Ol' Sailor Vodka by Mattias Broden
There are lots of blog posts about finding and accessorizing the perfect bar cart, but what about the most important part? …The booze! I confess that I don’t know much about specific alcohol brands, so I’m always very swayed by packaging—apologies to all the liquor connoisseurs out there—when I’m perusing through rows and rows of shiny bottles. Here are some beautifully designed ones that I would happily feature front and center in our bar at home (and hopefully get a few good cocktails out of them as well)! The shot glass placement on the Fire Fighter vodka is so clever I can’t even stand it.
Happy Friday! Toby is coming home this weekend after a nice long vacation at my aunt’s house, and I’m so excited to see his big drooling face again! It feels like we haven’t seen him in MONTHS rather than weeks, and while the lack of dog hair everywhere has been a nice change, our house has felt a bit empty without the sound of his little paws running around the place. This week I’m loving…
- The shimmery pattern of metallic spots on this elegant “Sisters of the Sun” wallpaper from Juju Papers
- This edgy exposed bra look from Urban Outfitters that I desperately wish I was cool enough to pull off!
- All the unbelievably intricate laser cut invitations by Avie Designs. Can you imagine finding this in your mailbox? I would RSVP “yes” no matter what the event was!
- This belly warming Sriracha ramen noodle soup from Baker By Nature (my love for the stuff obviously hasn’t waned despite all the ramen we ate in Japan)
Jack O' Lanterns in Yaquote Script |
Ankle Boots in Chelsea |
Acorns in Anders |
Blankets in Merry Scriptmas |
Tea in Raw |
Witches in Les Sorcières de la Lune noire |
Flannel in Nautilus Pompilius |
Haunted House in Asfalto|
Caramel Apples in Happy Fox |
Leaf Piles in Voga
Hey strangers! As you might have already guessed, we had SO much fun on our trip to Taiwan and Japan! We hiked through the breathtaking misty mountains in Taipei, shopped til we dropped in Tokyo, ate takoyaki all over Osaka, and visited beautiful shrines and temples in Kyoto…and that’s just the tip of the iceberg! I’m still sifting through our photos (with a bad case of jet lag to boot), but I’ll be sharing all of our adventures very soon :-)
In the meantime, it’s so nice to come back home to autumn, my favorite season of the year! I really need to start brainstorming for Toby’s costume ASAP. On a side note: I had no idea Halloween was celebrated in Japan, so it was really surprising to see lots of spooky treats & decorations and people dressed up in costumes all over the place. We passed a cafe where all the baristas were wearing pumpkin costumes, and I rode the subway one morning next to two “dead” school girls, complete with zombie contact lenses, presumably on their way to school. Hard core!
Hi everyone, it is Alison here from Heart of Gold filling in for Gloria while she is on her amazing vacation! Today I am eager to share a seasonal recipe with you that includes peaches that are at their peak right now. This fruit is incredibly versatile and can be worked in many different ways. Instead of baking a pie, I decided to lighten it up and roast the peaches and serve them with a dollop of cream – peaches and cream, what could be better? The only thing better is infusing the whipped cream with lemon verbena, a seasonal herb that has a wonderful citrus aroma. This is an easy dessert that can be prepared in no time and is perfect for those weekend dinners that you are looking for a quick dessert.
3 peaches cut in half, pits removed
2 tablespoons unsalted butter, melted
sugar, to taste
For Lemon Verbena Cream
1 cup whipping cream
2 1/2 teaspoons sugar
1/4 cup lemon verbena leaves packed (if not available, mint will all work), plus more for garnish
Place heavy cream in a sauce pan over medium heat. Bring to a simmer. Add lemon verbena leaves and allow to steep for about 20 minutes on the stove. Next, chill cream until completely cooled, at least two hours. Preheat oven to 400 degrees. Place peaches in a baking dish. Brush cut side with melted butter and sprinkle with sugar. Bake for about 35 minutes or until peaches begin to caramelize. Once baked, let cool in pan.
Whip lemon verbena cream until soft peaks form. Place a dollop on the peaches. Garnish with remaining lemon verbena leaves.
Alison definitely knows her stuff when it comes to baking, flowers, and styling – so much so that she took on all three for her beautiful wedding earlier this year! Incredible, right? Go visit Heart of Gold now!
Hello LWW readers! Victoria here from Oh So Pretty and I’m so excited to be here while Gloria is enjoying her time in Taiwan and Japan. Those of you who know me know my love for handwritten notes and snail mail. With technology these days, it’s so easy to send a quick e-mail or text, but to take the time to write out a note or letter has always been more meaningful to me. I’ve designed some “Hello” cards for you to download, print, and send to your friends and loved ones – they will appreciate it, promise!
Download in Blue // Grey // Pink // Purple // Yellow
Oh So Pretty is very appropriately named because I ooh and ahh every time I visit Victoria’s beautiful blog! I’m always in awe of her chic style – she’s a true master at the “less is more” design aesthetic. Go check out her blog for more eye candy now!
Hello Little White Whale readers! I’m Jessica over from Coco & Mingo, filling in for Gloria while she’s away on her amazing vacation! I can’t wait for her to come back and share her experience and photos!
Lately, I’ve kind of been obsessed with cakes, especially after seeing this amazingly dreamy cake recipe and photos! I admit that I’ve never made a cake from scratch before, but I’ve got high hopes and ambitions, my friends. One day I’ll tackle this dream of making one of these beautiful cakes that I pin like crazy (aren’t naked cakes the cutest?).
Here are a few that I plan on tackling sometime in the near future:
// This delicious and gorgeous Vanilla Bean Cake (ferns and flowers included)
// This beautiful and cute mini Matcha Cake with Coconut Glaze
// Roasted Banana Cake…better than banana bread? We’ll see!
// Incorporating these amazing edible flowers into cakes and cupcakes should be fun!
In the meantime, let’s get our cake gear on. Here are some of my favorites:
measuring spoons // apron // cake cutter // mixer // cake stand
Do you have a favorite recipe or cake-making tips and products to share? We’d love to hear about it!
I’ve recently had the pleasure of meeting up with Jess, who is a fellow Brooklyn blogger, and we hit it off immediately! She is such a sweetheart and filled with talent to boot – have you seen her incredible calligraphy yet? Go visit Coco and Mingo!