This week’s Room Anatomy features a perfectly eclectic Copenhagen sitting room. I love the contrasting black window cases as well as the monochromatic color palette with mustard accents! The mix of vintage finds with soft modern line furniture gives a laid back elegant feel to the space. See my suggestions on where to find furniture and lighting pieces, a Moroccan shag rug, and vintage luggage to create a similar space in your home!
Resources: Ralph Lauren Home: Modern Sofa / Ralph Lauren Home: Floor Lamp / Crate & Barrel: Coffee Table / West Elm: Chevron Pillow / Pure Home: Bengali Grey Pillow / West Elm: Mercury Candleholders / Rugs USA: Moroccan Shag Rug / Etsy: Stacked Vintage Suitcases
Image Source: Lonny Magazine
Room Anatomy by Authenticity B. for Sacramento Street
Summer is one of my favorite seasons – it marks the start of outdoor entertaining. I can’t wait for backyard barbeques with family and friends. I’ve been wearing my white jeans for a few months, but now that we can “officially” wear white, I’m loving this all white look for an outdoor soiree.
1. House of Harlow Goddess Trinity Collar Necklace
2. Calypso Nydia Blouse
3. AG Adriano Goldschmied The Stilt Cigarette Jeans
4. Rachel Zoe Gladys Leather Flat Sandal
Who isn’t obsessed with sweet potatoes? I could have one for lunch every single day – and I used to when I worked in an office. I’ve been on the hunt for new healthy side dishes and healthy snacks! Susan of Peas and Love recommended this easy roasted sweet potato recipe that will have you (and your family) wanting seconds and thirds. Be sure to make an extra batch of these to snack on during the day – I promise you’ll be wanting more!
Cumin Roasted Sweet Potatoes
1-1/2 lbs Sweet Potatoes (about 2 medium potatoes) cut into chunks
2 Tbsp Olive Oil
1 Tbsp Cumin
1 Tbsp Black Pepper
2 tsp Salt
1. Preheat oven to 375.
2. Cut sweet potatoes into chunks, and lay them down on a baking sheet.
3. Drizzle over oil, mixing with your hands to ensure an even coat of oil.
4. Then sprinkle over the cumin, pepper and salt.
5. Bake for 20 minutes, then gently move them around with a spatula. Bake for another 15 minutes.
6. Turn off heat, let cool for 10 minutes, and enjoy!
Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming