Sacramento Street

Living With Great Style


Hello there Friday – you are looking oh so sweet! I certainly can’t think of a better reason to smile today.

This weekend I’ll be hunkering down at home to do some spring cleaning. Yes, I’ll be emptying all of our cabinets, organizing and cleaning. Thankfully I have my mom here in town which makes the job even easier – she’s the organization queen.

Before March ends (which I cannot believe) I’d like to give a huge shout out to the lovely sponsors we’ve had this month – Serena & Lily, Shop Pretty Mommy, Greenhouse Design Studio, Bae Home, Ruby Lane, Lacefield Designs, Storkie and Lo & Sons. If you haven’t checked them out you most certainly should.

I hope all of you have a splendid weekend! See you back here on Monday morning.

xx, Caitlin

Photo from here

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bed: which one do you adore?

Last night my mom and I were sitting in her new condo discussing what style of bed she should purchase for the guest bedroom – from traditional to antique to modern . . . the possibilities are endless. So after searching for the perfect style I thought it might be fun to have all of you weigh in on your favorite style. Which do you adore the most?

Photos 1 / 2 / 3 / 4 / 5 / 6
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on the menu: lemon tart with rosemary crust

What happens when you have ten lemons lying around – you start searching for recipes. When I spotted this lemon tart I knew the search was over. It’s simple and perfect for spring. 
Bon appétit everyone!
Lemon Tart with Rosemary Crust
for the crust
  • 1 1/3 cup spelt flour
  • 3 tablespoons cane sugar
  • 1 tablespoon fresh rosemary, chopped
  • pinch of salt
  • 1/3 cup cold butter, cubed
  • 1-2 tablespoon ice water
for the filling
  • 1 cup plain Greek yogurt
  • 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.
 Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.
Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.
Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.

Created, photographed, and shared by GOOD THINGS GROW & Happyolks

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a brand new week . . .

Cheers to a new week! After spending the weekend enjoying quality time with Eric and warm weather in Arizona, it’s back to the daily routine here in San Francisco. I’m not loving the chilly weather – alas hopefully the rain that we’re getting will pass quickly.
This week the new Vogue Living Australia is giving me tons of much needed inspiration (even bigger plus, Peggy’s feature she shot in this issue is stunning!), my new Tom Ford lipstick in Spanish Pink has me excited to dress up my lips every day, and lastly some Mariage Frères tea to keep me warm.
Have a wonderfully productive week everyone!

Photo by Caitlin Flemming

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