I highly recommend the sunflower sprouts.  They are substantial leaves on their own and sweet to taste unlike radish sprouts that have a slightly bitter tang.  My last tip?  Save those vanilla bean jars or other spice jars.  They are perfect for mixing a small amount of vinaigrette in.   It is also a great “toss in your lunch” size. Hope you can make a quick salad as your easy go-to next time you have the munchies.

Make. Eat. Enjoy. — Allyn

This mini-repas for one is the YanYan treat.  They are thin cracker sticks that you can dip in this thick chocolate dip.  The cuteness really lies in the sayings.  It is portable and great special snack.  You can find it in the Asian aisle of most grocery stores so it is an easy find.  They come in a variety of flavors including strawberry and vanilla.  Chocolate is my fave.  What’s yours?

Make. Eat. Enjoy. — Allyn

I always buy the version still in the pod.  I enjoy removing the peel.  I liken it to the joy of cracking open peanuts.  But there are bags with only the seeds if you prefer.  I use those to add to my salad or noodles.  They make a good supplement for almost any dish.

If you haven’t already, do give them a try.  And if you use edemame in other ways, please do share.  It’s a staple in our home and we are always looking for new ideas. — Allyn

Make. Eat. Enjoy. — Allyn

When the hot coffee warms up the creamy sweetness you see how appropriate the drowning description is.

Although I believe it is best paired with vanilla ice cream; be creative.  I’m sure rocky road or chocolate chip would also make a fantastic combo.  It is perfect for a sweet pick me up in between a long afternoon of work.

Would like to know what you pair your coffee with, so please do come back and share! — Allyn

I started out with simple things I had around the house.  Everything I used was in my craft supply, and all I had to do was buy flowers.  The blank business cards were from Paper Source, and the coin envelopes could be found at any office supply store.  The empty glass bottles were previously Perrier and one of my favorite drinks, Mamma Chia.

I removed the labels from the drink bottles.  (Tip: Soak them in water for a few minutes, and the labels will come off easier.)  The labels from the glass bottles (the Mamma Chia drinks) left behind a very sticky residue that I couldn’t get off, so instead, I just wrapped some papers around the bottle to decorate it.

Inside those envelopes were those business cards with the question: Will you be my bridesmaid?  I added some Orla Kiely pattern on the paper that came from a roll of wrapping paper.  I put them in the envelopes, sealed them, then hole-punched a tiny hole to pull the twine through and attach the little key charm.

This little bottle was once a bubble bath sample from Lollia, and I thought the mini-size would be perfect for the flower girl.

I went to the farmer’s market last Saturday to buy fresh bouquets of flowers.  And this week, I’ve slowly been presenting these gifts and asking my dearest friends to be a part of my bridal party.  It all worked out perfectly because of my four bridesmaids, only one is local – the others are scattered across the country (and one of them is in Hong Kong).  But this week, they all came home for one reason or another, so it worked out perfectly!  And fortunately, they’ve all said yes.  I had debated for a while whether or not to have bridesmaids, but then I realized that I really wanted to honor these amazing women in my life that I feel so fortunate to know.  So they’ll be close by my side on my wedding day, and that makes me so happy and excited.

Have a wonderful weekend! xo.

When I first when to Paris, I remember falling in love with Montmartre.  I loved the view of Paris from the top of the hill.  I loved seeing all the artists, lined up in the square, creating and sharing their art.  I loved the street performers, the cafes, the bohemian feel of it all.  I remember that I really wanted a piece of art from there because I wanted to bring back a piece of that place to my own life.

It now lives on my big bookshelf, amongst my favorite books.  The back is solid (with no hooks for hanging), so I simply lean it against my books.  It adds a bit of intrigue on my bookshelf and a nice pop of color.  Seeing it makes me remember Paris…and it also reminds me of those artists in Montmartre who continue to create, and that inspires me too!

Right now, my stash is sitting in its original box by my workspace.  If I were sharing; I’d arrange them on my wooden bread server.  I find using supplies in multiple ways allow for unique ways to decorate spaces.

If you are looking for a sweet treat, give these a try.  You can order them online here. — Allyn

001 // Chemex Coffeemaker ($50) – Mine was a Christmas gift.  It’s the only coffeemaker I own, and I love it – it’s so simple and well-designed.
002 // Caffe Vita Coffe ($13) – The next time I order a haul from Mignon Kitchen Co, I’m going to be sure to buy this coffee.  The one I made for yesteray’s post was a vanilla macadamia nut flavored Kona coffee that I brought home from Hawaii.  But this one is from Seattle, the coffee mecca of the world, so I’d love to try it!
003 // Bean Man Espresso Cup ($1.95) – Even though it’s an espresso cup and not a morning mug, I just love the cute and quirky illustration on it.
004 // Oval Bird Dish ($32) – I love Rae Dunn’s ceramic work, and I love anything with birds on it.  This dish is so sweet and charming.
005 // Grey Linen Napkin ($12) – Simple napkins to match any dishware.
006 // Two-Toned Wood Spreaders ($18) – Teak utensil with color blocking makes for really beautiful pieces!
007 // Blood Orange Jam ($10) – Lemon Bird jams are always so delicious.  They combine interesting flavors and they’re always a morning favorite to spread on toast!
Sometimes I get stumped about what to make for breakfast – does that ever happen to you?  So I wanted to share some aspirational breakfasts I found around the web that we could all file away the next time we need some ideas for a delicious morning meal.

Eggs Benedict / Homemade Yogurt / Baked Eggs with Parmesan, Thyme and Rosemary / Banana Bread Pancakes