Sacramento Street

Living With Great Style

happy long weekend!

Labor day represents the end of summer but I feel like it’s just beginning here in San Francisco – the weather is finally warming up and I’ve got a few weekend trips coming my way. But this weekend I’ll be enjoying home. When everyone leaves the city there is a sense of peace – you can get into any restaurant you’ve been wanting to try, spend time at home organizing (something I need desperately to do) and enjoy some family time.


I hope all of you have a fabulous weekend. Check back here next week because I’ve got an amazing new “workspace” feature going live – you won’t want to miss it!


xx, Caitlin


Photo from here

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I’m Loving . . .

Bedrooms that make you want to never get out of bed. This one in particular looks like such a peaceful place.

Bringing nature inside your home.

Once pumpkin comes into season I’ll be making a version of this roasted pumpkin and cheese on toasted bread for lunch.

When it comes to style I’m all about easy and casual outfits. This is going to be my go-to look for fall – skinny jeans, booties, and a easy breezy top.

Black and white offices spaces.

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on the menu: tagliarini with chanterelle, corn and peppers

In our house, fresh pasta is a weakness for both of us. There really isn’t anything like it, right? Over the weekend we decided to try something new for our date night. We headed over to Salumeria in Potrero Hill to pick up a fun little new treat – their Weekend Pasta Project kit. The kit includes all the ingredients for dinner for two – fresh pasta that comes straight over from flour + water’s dough room, pasta sauce ingredients, veggies or protein and the recipe.


We were excited to try this project  so we brought it back home and start cooking right away. The result – a mouth watering pasta dish that had my mouth dancing. Luckily, you can make this dish right in your very own home. Enjoy friends!

Kit Ingredients:

8 oz fresh tagliarini

1 cup of mushroom stock

1 1/2 cups of chanterelle mushrooms

1 ear of corn

1 pepper

1 small white onion

a few sprigs of nepitella

parmigiano


Directions:

1. Boil salted water for pasta in large pot.

2. use paring knife to gently scrape away any dirt from chanterelle, wipe with a moist paper towel, then cut into quarters.

3. Heat 1 oz olive oil in a 12″ saute pan over medium heat. Add mushrooms and diced onion, season with a little salt. Saute until mushrooms reabsorb liquid.

4. Add diced peppers and corn kernels (shaved off the cob with a sharp knife) and season with a bit more salt.

5. Drop pasta in boiling water until desired doneness, 1 – 2 minutes.

6. Add pasta to saute pan with stock and 1 -2T of butter and cook until sauce coats the back of a spoon.

7. Season to taste with salt and pepper; add chopped nepitella.

8. Divide into two bowls and top with grated parmigiano.

If you live in San Francisco and want to give Weekend Pasta Project a whirl, head over to on a Saturday or Sunday to pick up your very own kit (they go fast) or if you’re visiting, pop into Salumeria for lunch – their menu is tasty!


Photos by Caitlin Flemming

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new shop: mill mercantile

There’s a new shop in town – Mill Mercantile. The new Noe Valley outpost of beloved men’s store Unionmade has had me anxiously awaiting it’s opening for months and months. My dear friend, Michele Janezic is the new buyer and manager. Friends, if you live in San Francisco or are coming to visit, I highly recommend stopping by the shop. As you walk in you see a beautifully curated store filled with striped shirts by Chance, scarves by Johnstons of Elgin, beauty lines you’ll begin to covet and accessories that will make your heart go pitter-patter.


Go check her out friends! You won’t regret it.


Mill Mercantile, 3751 24th Street, at Church Street (millmercantile.com).


Photos by Caitlin Flemming (on iPhone)

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