Beautiful windows that bring in so much natural light and make a home oh so beautiful.
Stunning lucite bar stools have my heart swooning.
Ever since purchasing my chambray shirt I can’t stop wearing it. I never thought a shirt could be so versatile.
Sometimes turning off technology is just what the doctor ordered. And there is nothing better than opening up a book with a hot cup of coffee. It’s the best pastime.
Tea lights make for such a magical setting at any dinner party.
I’m 100% ready to put my closed toed shoes in storage. It’s time to bring out the stripy sandals!
What are you loving this week?
Eric and I both love asparagus with any meal. When I put together the menu for each week Eric always chimes in “don’t forget asparagus one night.” When I came across this recipe over on My New Roots I was intrigued – white asapargus with dill dressing . . . yes please! I could have this as my entire meal it’s so delicious. If you want to add a protein I highly recommend salmon.
Bon appétit everyone!
Roasted White Asparagus and Caper Berries
* 6-8 spears white asparagus
* a handful of caper berries
* melted ghee or coconut oil
* flaky sea salt
Mustard Dill Dressing
* 2 Tbsp. olive oil
* 2 tsp. apple cider vinegar
* 2 tsp. Dijon mustard
* 1 tsp. honey or maple syrup
* pinch sea salt
* 1 Tbsp. finely chopped fresh dill, more for garnishing
1. Preheat oven to 400°F/200°C.
2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise.
3. Place asparagus and caper berries on a baking sheet and drizzle with ghee or oil. Sprinkle lightly with salt and place in the oven. Bake for 10-20 minutes (this will vary depending on the thickness of the asparagus) until slightly golden at the tips and al dente – tender, but with some tooth.
4. While the asparagus is roasting, whisk all the dressing ingredients together.
5. Place cooked asparagus a serving tray and drizzle with the Mustard Dill Dressing while still hot, sprinkle with more salt if desired. Garnish with springs of dill. Serve immediately.
Recipe and photo from My New Roots
Cheers to starting a work week on a Tuesday – it sounds so sweet to say that tomorrow is already Wednesday! This weekend was perfection – spent time with family in Carmel celebrating my birthday and cousins graduation, took in the sea air with a brunch in Tiburon and got to see a spectacular fireworks show on the Golden Gate Bridge. I don’t use this word very often, but it was epic! You can see photos from the weekend over on instagram. What did you end up doing this weekend? I’m sure it was fabulous.
A few things I’ve been loving – the new (in the US) issue of Vogue Living Australia that is chalked full of inspiration, bright pink peonies, a new notebook and pencil for list writing and lastly, a birthday present from my auntie and cousin – a clutch I’m totally in love with.
I hope all you have a beautiful week ahead friends!
Photo by Caitlin Flemming
Summer is right around the corner – it’s the official start in my eyes when Memorial day arrives. This weekend is all about celebrating – we’ll be celebrating my birthday (which is tomorrow – YAY!) by driving down to Carmel where we’ll also be celebrating my cousins’ high school graduation. I’m so happy and proud of all her accomplishments and can’t wait to have her in San Francisco next year! I feel like a proud big sister. Then on Sunday it’s the 75th anniversary of the Golden Gate Bridge, which I’m excited to be in town for because my grandfather walked across it the first day it opened.
What are you up to this three day weekend? Traveling? Exploring your city? Spending time with family? I know it’ll be a good one for all of us to take a few days to unplug and recharge our batteries. I certainly need it!
As you head into the weekend here are a few favorites I’ve loved reading this week.
– And lastly, I love how small this world sometimes is – here is a great example.
A big thanks to all of my May sponsors – Mill & Bird, Ruby Lane, Storkie, Pretty Mommy, and Bae Home (one of my favorite SF stores). Each of these sponsors helps support Sacramento Street and I wouldn’t be able to do it without their support.
And with that I’ll see all of you back here on Tuesday. Have a lovely long weekend friends!