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a brand new week . . .

What a whirlwind week that led into the weekend. Through rain, wind and snow the SF Giants won the World Series – words cannot describe how amazing it was to win it all over again. I’m proud of Eric and the team. Now we’re en-route back to San Francisco and I am very excited to leave these freezing temperatures.


I hope all of you have an incredible week ahead!


Photos by Caitlin Flemming

 

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four favorites

The first heavy rain has come and gone, which meant bringing out my wellies from last season. As I skipped and jumped into puddles I wondered what new styles were out there. I went on a hunt and found new and old rain boots that I want to add to my closet – you can never have enough wellies especially when they make you smile on a gloomy day.


1. Burberry Contrast Panel Rain Boots


2. Hunter Boots Original Short Rain Boots


3. Burberry Buckle Rain Boots


4. Hunter Boot Women’s Champery High Wedge Boots

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On the Menu: Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas

We’re constantly trying to reinvent our favorite dinner staples – who isn’t? Lately we’ve been making variations of different tacos trying to mix it up. A few weeks ago I pinned this yummy looking recipe and since we’re now home getting back into our routine, I gave it a whirl. All I can say is Y-U-M! The  combination of butternut squash with chipotle was mouth watering. Add this into your menu this week friends, you won’t regret it!


Enjoy!


Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas


Ingredients


2 cups ¼” cubed butternut squash
1 medium red onion
1 tablespoon olive oil
1-2 teaspoon crushed dried chipotle peppers
¼ teaspoon salt
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½ cup black beans, rinsed and drained if using canned
Juice from half a lime
1 tablespoon honey
1 tablespoon olive oil
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4 corn tortillas
2-3 ounces goat cheese


Directions


1. Preheat oven to 425˚.
2. Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.
3. In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.
4. Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.


Recipe and photo by Naturally Ella

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a brand new week . . .

It’s amazing what a weekend at home can do for your soul. I was finally able to get back to my normal weekend routine – pilates in the morning, coffee with friends, quality time with family, and I even squeezed in time for a photo shoot with the lovely Michelle Drewes. The weekend ended with a fabulous win in the playoffs by the Giants – there was lots of cheering and waving of orange rally rags. Today my stomach is in knots for tonight’s game, but it’s quite exciting to be this far in the playoffs again.


A few things I’m loving from this weekend – the latest issue of Anthology, branches, and an air-plant that now lives on my nightstand.


As the leafs turn to golden and red hues, I hope all of you have a wonderful week.


Photo by Caitlin Flemming

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TGIF!

Friends, I’ve been all turned around this week. I thought Wednesday was Monday, Thursday was Tuesday – High Point definitely threw me off and I’m just realizing that the weekend is ahead. It’s for the best. I need time to regroup, recharge and focus. This weekend marks the first fall weekend I’ll get to enjoy in San Francisco – no more jet-setting for awhile and I couldn’t be happier. I ‘m ready to pull out my stacks of sweaters, get my boots dusted off and dress our bed with new fall bedding (I’m thinking slate and charcoals).


I promise that next week I’ll be back to regular posts and a fun recap of my stunning finds at High Point!


Have a wonderful weekend!


xx, Caitlin


images from here

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