happy friday!

yeah fall! (nothing like a gun & some lovely lady clothes) - my current obsession: emerson made.

fall luv

flannels & hikes & scarves & big brown boots & bonfires & smores & blankets.
[i miss the ohio leaves; here we've got pine needles galore]

sunday suppers

via the amazing site Sunday Suppers - check it!

Broccoli & Burrata, with warm anchovy & caper dressing
FYI: Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream.

1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
one lemon
bunch of broccoli
one round of burrata
high quality olive oil
Maldon salt
cracked black pepper

Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.

Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.

Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.

print luv

PAWLING print studio - simple, geometric, & fab!

photo luv

Max Wanger is soooooo my current favorite photographer! Check out his blog for more!



via

we all grow into the beautiful person we're supposed to be

via

a diamond on the run

'90 miles an hour ' neath the dirty red sun / I'm a devil thru the dust, a diamond on the run...'

Check out the tunes of a fab hometown friend: www.shelbyjames.com

welcome!

luuuuuvvvvvv!

via style me pretty

creating digital products

A great article about creating digital products at design*sponge from tara of scoutiegirl.com

pumpkin chocolate chip cookies

Ingredients:
• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• MAKES 2 dozen

Directions:
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

via all recipies

today's inspirations:

things that made me smile today :)


via papery & cakery


inspiration board via gryphon-ny


via a merry mishap

via superficial snapshots

via rebecca ringquist

via joetta maue

via oh happy day

via an open [sketch]book

via confettisystem

pumpkin pie pots

via inchmark

Make your favorite pumpkin pie recipe (like this one from Everyday Food - below). Double the recipe which should give you enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (about 35 minutes depending on oven variance). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.


Pumpkin Cream Pie DOUBLED RECIPE, via Everday Food Serves 20

• 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
• 2 can (15 ounces each) pure pumpkin puree
• 4 large eggs
• 1 1/2 cup packed light-brown sugar
• 2 teaspoon ground cinnamon, plus more for serving
• 2 teaspoon pumpkin-pie spice
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 2 cups heavy cream
• 2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
• 3 cups heavy cream
• 1/2 cup granulated sugar

The whipped cream recipe includes a bit of unflavored gelatin, which you dissolve in some water and then fold in. The gelatin helps it keep its shape so it doesn't fall the way ordinary cream would when left out for a bit. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve. These can be made up to a day ahead.

pink, pink, pink

Oct. is Breast Cancer Awareness Month - Check out these fab pink items, all whose proceeds support Breast Cancer research!

Simply Vera Wang Coin Purse at Kohl's $10

Simply Vera Wang Necklace at Kohl's $5

want!!!

Luving this leather/lace cuff w/ hidden pocket for cash from tovicorrie on etsy

Support Local Music: Northwest Ohio

Don't miss my brother's band, Endless Road, live on Sat. Oct. 16th at the Hidden Valley Campground in Archbold, Ohio

music luv

Buy it now! Luving the bluegrassy turn he has taken.
Dierks Bentley - Up on the Ridge

Fave tracks: Bad Angel, Fiddlin' Around