Wear : an artsy little outfit
Go : to an art show (it’s the season!)
Eat : Kettle corn- straight from the kettle
I can’t even believe that October is two days away! What? You know what that means- a month packed full of quintessential autumn activities. I’ve long believed that I’m a California girl at heart, but autumn in New England is something that I would truly miss, should I ever leave. I live for stomping my way through dried leaves, apple picking, and eating cider doughnuts. Fall is also the season for art shows, which I love frequenting. It’s so fun to see that much creativity in one place, and find art or jewelry that you would never come across in a store, or even online. The art shows that I go to, at least, always seem to have authentic kettle corn that perfumes the air as you walk by. It’s impossible not to pick some up! As long as you’re surrounded by art, you might as well have a little fun with your outfit- why not? Wishing you a happy art-filled weekend!
Hello from Rome! We are having such a blast and I can’t wait to share all the photos of our trip when we get back. In the mean time though, I have one more very fall recipe for you guys.
Last month, Amanda, the editor of Delighted Magazine, reached out to me for a pumpkin recipe for their fall issue. If you guys aren’t familiar with Delighted, I highly urge you to check it out! It’s an online mag chock full of entertaining ideas, home decor inspiration, and lots of other goodies. When dreaming up pumpkin recipes, I was eager to come up with something for breakfast. My mind immediately went to pancakes- and then a Dutch baby pancake. I love Dutch babies because you take all the flipping and timing out of the pancake process and just make one massive cake. This Dutch baby is filled with pumpkin and topped with a whipped maple butter (drool) and slivered almonds. For the recipe, head over to Delighted and check out their fall issue. Enjoy!
Ps: Pumpkin Pancakes and a Blueberry Dutch Baby
Whenever it gets cold out, I suddenly remember how much I’ve missed baking all summer- which then translates into me baking for approximately everyone I know. Last week, I went to pluck a vanilla bean out of the cupboard, only to find that there were none! I’ve ordered some since then, but it got me thinking about what else is I should take account of in preparation for the months ahead. I think keeping a few key things on hand early in the season will ensure that your baking experience is a happy one.
- Vanilla Beans- This is my favorite source for them, and vanilla beans are one of the few things I buy online. They’re so much cheaper than in the store, even with shipping costs.
- Spices- Fall and winter spices are often different from the ones you use during the summer, so many may need replacing or restocking.
- Nuts- There are so many of these in baking recipes, and they’re perfect for entertaining. Roasted and spiced nuts are always a simple solution for cocktail hour.
- Chocolate- As much as I love it, it kind of gets ignored in the summer. Restocking several kinds, especially unsweetened and semi-sweet chips, will be helpful later.
- Pumpkin- I always get nervous when pumpkin shortages are threatened, like they have been in past years. Now I just buy a ton of it whenever I see it available!
- Crackers- If you asked me the last time I ate a cracker, I can tell you that it’s been a while. However, they definitely show up on my radar again in the fall. They’re necessary on any cheese plate, and invaluable for unexpected guests.
- Chicken/Vegetable Stock- You can never, ever have too much!
And now, here are just a few recipes that I’m dreaming of making this season. Swoon.
Buongiorno! Aaaand that’s about all the Italian I got- except for buonasera, ciao, scusa, and tutto béné! I’m really into that last phrase.
Today marks our last day in Capri, and while I’m not thrilled to board the ferry and say good bye to this glorious island, I’m so excited to get on to Rome. Above is a little sandwich shop we frequented often during our stay. The owner was so sweet, and like all eateries in Capri, the mozzarella was insane and made me wish we had mozzarella like this in the states. Such a bummer. I’ve been posting a few photos of our trip on Instagram, so feel free to follow along there! See you guys from Rome. xx
Ps: Sorry about the link to The Everygirl on Monday’s post- the apple recipes will be up today!
I’m absolutely loving all things burgundy this season. My nails are even getting in the spirit by getting a weekly coat of this polish. I’ve discovered it’s a great transition color, as it hints at fall, while retaining the bold colorful spirit of summer. It makes perfect sense then, that I’d be inclined to dream up a little table setting in the same color palette. Plus, it makes the usually season-less wine and cheese party a little more festive.
Merlot is as easy to incorporate into the menu as it is the setting. This Raspberry Merlot Sorbet is perfect for those unexpectedly warm days. Rosemary finds it’s way into these Parmesan Rosemary Crackers, while brie is the perfect hearty cheese for fall, and hints at the comfort foods to come in the cold days ahead.
1. plate, 2. pots, 3. candle, 4. wine glass, 5. birch vase
Image Credits: table, sorbet, wine, crackers, cheese