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Living With Great Style

Weekend Inspiration

As we bid farewell to the week I wanted to leave you with some images from a day trip I took to Monterey, California this week with Emily. It was an impromptu trip that was just what both of us needed – time to catch up and enjoy the beautiful Pacific Ocean (something I need to take more advantage of this year). The photos above were captured by Emily when we decided to pull over to enjoy the view. It was breathtaking and made me realize again how lucky I am to live in such a beautiful area. So this weekend, where ever you live – get out and enjoy your city or a town nearby. It’s amazing what you’ll discover and what might inspire you!


Have a wonderful weekend friends.


xx, Caitlin


Photos by Emily Johnston Anderson

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I’m Loving . . .

Beautifully arranged spaces (here and here).


All blacks ensembles for gloomy rainy days.


A loft space I would definitely consider moving into.


Vegetable medleys over quinoa have been making a regular appearance in our house. I will be trying this recipe over the weekend.


Joslyn’s blog post on Amanda Brooks.


You have to work hard to pursue your dreams, and this quote definitely resonates with me these days.

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On the Menu: Gluten-Free and Veggie Pad Thai

Susan of Peas and Love here! When we order take out in our household we always default to local, yummy Thai and end up getting Pad Thai all the time. I ended up ditching that plan to make it myself and enjoyed the taste without it being laced with other stuff I probably don’t want to know about. The result is a light sweetness, tangy and less sauce-drenched dish that still evokes the beaches of Thailand we enjoyed last Christmas. Not to mention, it doesn’t take much and is quite easier to make at home than you think!


Gluten-Free and Veggie Pad Thai


Ingredients:

8 oz. Pad Thai Rice Noodles, cooked
4 Tbsp. Canola Oil
2 Garlic cloves, minced
4 Shallots, sliced
1 egg, lightly beaten (feel free to skip the egg to make this dish Vegan)
1 cup spiraled Carrots or Zucchini
3 Tbsp. Cilantro, chopped
3 Tbsp. Parsley, chopped
2 Tbsp. Cashews, chopped


Sauce:

4 Tbsp fresh squeezed Lemon juice
3 Tbsp Fish Sauce
2 Tbsp Agave Nectar
1 tsp Chili Pepper Flakes
Mix all ingredients together and set aside


Directions:

First, bring noodles to a boil and cook for 5 minutes (don’t leave them in longer or they will fall apart when tossed later!) Drain and rinse with cold water, and set aside. In a skillet or pan add the oil, garlic and shallots and cook together over low heat for 2-3 minutes. Then drop in the egg and bring to a light scramble. Add the cooked noodles and sauce together and toss well, until nicely integrated. Lastly turn off heat and throw in the carrots, cilantro, parsley and cashews. Serve with extra slices of lemon and fresh sprigs of parsley.


Serve and enjoy!


Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

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a brand new week . .

Happy Monday everyone! This weekend was blissful – the weather turned here in San Francisco with the sun shining bright and it warmed up quite a bit. I love our January summer-like days where I can wear a short-sleeved shirt with no jacket. It felt as though the city was glowing and we were getting our fresh start into the new year. After spending this weekend getting inspired by the city and reading piles of magazines, I’m ready for a full week of work ahead!


A few things I’m loving – The New York Times Sunday Styles section, the latest issue of British Vogue, my new favorite lip balm I’m obsessed with by Kari Gran, and lastly, another stunning necklace by Jessica of Dahlia Lynn.


I hope all of you have a wonderful start to your week!


Photo by Caitlin Flemming

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