happy valentine’s day my husband. i love you to the moon and back, i love our little family to the end of the galaxy and back, i love our life together more than i ever imagined possible. thank you for all that you do for me, for this blog, for our friends and family. {head over to the daily to see a little valentine’s write up featuring mr. mora and myself!} happy valentine’s day friends, may this day be extra sweet and lovely. xo
let me state, for the record, that i look like a homeless person when we walk the dogs. sometimes i think i see my neighbors tucking their children quickly into their homes when we turn the corner. but THIS is how i look in my fantasies. because walking dogs in super tall booties is totally practical. and you never know when you might need to get your lipstick, so a bag is a must. *bean was not a participant on this shoot because, let’s be honest, she’d knock me on my ass for the first squirrel to make an appearance. and really, after bean’s fluffington post mention she’s a bit full of herself. jeans: pilcro via anthropologie, shirt: madewell, booties: dolce vita, scarf: madewell last year, bag: chloe
this letterpress print by ian coyle is such a great reminder, one i’ll be sharing with bean today as she makes her editorial debut on the fluffington post! i am such a proud dog-mama.
another day, another delicious salad for lunch! this time with rye berries. as it turns out, they’re pretty stinking good- for berries that aren’t filled with sweet juice. i like a lot of kick in a salad lately, so i went for the arugula and spicy balsamic combo. with the sweetness of the currants and roasted root veggies it was pretty much perfect! how-to below, if you’re curious.
INGREDIENTS
celery root
carrot
parsnip
red onion
dried currants
rye berries
arugula
balsamic vinegar
olive oil
red pepper flakes
sea salt
HOW TO
soak 1 cup of rinsed rye berries overnight, then drain and cook in rice cooker with 1 3/4 cups of water.
chop the celery root, parsnips, carrots and red onion into bite size pieces. lightly coat in olive oil, sprinkle on a couple shakes of sea salt and roast at 350 degrees until soft.
for the dressing: mix olive oil, balsamic vinegar,red pepper flakes and sea salt, to taste. i prefer mine of the tangy side, so lots of vinegar and a fair amount of red pepper flakes. spicy!
pile the arugula onto a plate, a healthy spoonful of rye berries and an equal amount of roasted veggies. add a spoonful (or two!) of currants, balsamic vinaigrette and if you’re lucky, a hunk of crusty bread.
easy, delicious, satisfying even on a cold day. oh, and extra healthy to boot. hope you love!
tell me the truth, do these shoes make me look fat?
happy monday my friends! lou and i are trying to save money – such a bore and such a thrill at the same time. we love knowing we’re being the smart ants preparing for winter but the wild dancing grasshoppers inside us aren’t too pleased. wish us luck!
this new savings adventure also coincided with us finally shooting a home tour (more on that to come). in an effort to not spend but also fill a little space that needed a tiny somethin somethin, i made this cute little vase out of an old milk jar, some gold string and a branch of eucalyptus we pilfered from a neighbor’s tree on our nightly dog walk. it’s no jonathan adler, but it fits our bill- cute and free! and this my dears, is what thrifty looks like in our house. {& it tastes like lentil soup, in case you were wondering}
