Some weekends you just need to get away. We spent last weekend in Richmond, hoping between the art museum, breweries, and my favorite lunch spot. The trees were in full bloom which made for a gorgeous day to take a stroll through the museum district. This sleeveless turtleneck has turned into a major wardrobe workhorse this year. It can be easily layered on cooler days, but looks just a nice paired with skinny black jeans and flats. I know I'll probably have to give it up once summer comes, so I'm wearing it as often as I can right now. Are there any pieces in your closet you transition from season to season?
April 8, 2015
Few pieces of clothing are more versatile than a blazer. As soon as the weather warms up, it is the perfect time to ditch your classic black blazer for a lighter option. I plan on dressing mine down with an easy sundress or jeans, but you can easily make it office appropriate as well.
April 7, 2015
Growing up, I loved making lemon bars with my mom. We usually made them in the spring when the weather was warming up. So, when Will requested a tart for Easter I knew exactly what filling to make. A lemon curd tart and lemon bars are very similar. I find that lemon curds are a little tarter and silkier, making for a great contrast to the buttery crust. Yet, they are more time consuming. I like to the make the crust in advance, and store it in the fridge until I'm ready to make the curd. It makes the process a less complicated, and this way I know the crust won't be too hot when I'm ready to assemble.
Lemon Curd Tart
1 stick unsalted butter, room temperature
1 1/4 cups sugar
zest of 4 large lemons
1/2 cup lemon juice, strained
1/8 cup salt
Find my tart crust recipe here
Combine butter sugar, and lemon zest in a stand mixer with paddle attachment. Whip the butter, sugar, and lemon zest on high speed until the mixture is light and fluffy, this will take about 5 minutes. Slowly add the eggs in 1 at a time making sure to scrape down the sides as you go. Add lemon juice and salt and mix until combined. The mixture will look lumpy, but do not worry the sugar will cook down.
Heat a heavy saucepan over very low heat (you do not want the eggs to curdle). Add lemon curd mixture and stir until thickened. This will take about 15 minutes. Do not walk away from the stove, because this can easily stick and curdle. The mixture will heavily coat the back of a spoon once finished. Pour into cooled tart crust and serve at room temperature. Garnish with a lemon slice.
March 27, 2015
Ah Spring, I love you. I love your longer days, warmer mornings, and the fact that I can finally wear flats again. I also love the fact that today is Friday. I don't have any major plans this weekend, but I am looking forward enjoying some spring produce and hopefully having a beer on the porch. Until then, I'll be listening to this peppy playlist at work and counting down the minutes until 5 o'clock. Also, have you listened to Sufjan Steven's new album? The release date isn't until March 31st, but NPR is live streaming it this week. I suggest you check it out because I am borderline obsessed.
A Million Years // Alexander
Step // Vampire Weekend
Go Outside // Cults
New Year // Beach House
Should Have Known Better // Sufjan Stevens
California // Delta Spirit
Vaporize // Broken Bells
The Mother We Share // CHVRCHES
Seasons (Waiting On You) // Future Islands
Trouble // TV On The Radio
Half Asleep // School Of Seven Bells
Lake Michigan // Rogue Wave
March 25, 2015
I've been dreaming of little white dresses lately, and they all seem to be way out of my budget. Cotton, broderie, and eyelet are all screaming my name. Maybe once one of these go on sale I can add it to my closet. Until then, you can find me dreaming of the perfect spring day.