tory burch

Vogue recently featured Tory Burch’s Southampton home. Isn't it fabulous?



The combination of these patterns are in-sane. And, I love the simple elegance of that white Valentino dress.



Corals and turquoises, yes please.

president's day

This President's day weekend would have been so much better if we were back in San Diego. As much as the Hubs and I have enjoyed this long weekend at home, we've been reminiscing about past vacations. One of our favorites was over the summer when we celebrated our first anniversary at Andaz in the Gaslamp District. My favorite part about the hotel was the clean modern decor and the urban chic roof top pool. Mmmm, I still remember laying out in that warm summer sun.

dear ashton,

This one's for you.

Oh my goodness, you have to try this meal! It was so good. It is so flavorful! This carmalized pancetta and fennel salad is to die for. Below is a recipe from Giada from the foodnetwork.



Ingredients
1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: scant 1/2 cup

Prep Time: 5 minutes

home sneak peek

Here are some snapshots inside our little nook.



I love beautiful pillows! Garrett totally called me out on my pillow obsession and captured my love for the Chiang Mai.



I'm still looking for side table lamps for our bedroom. I'm thinking a pair of mercury glass table lamps with a curvy shape would look amazing. These are my dream lamps. I hope to find something like these beauties at either Home Goods or a swap meet. I want them so bad!

the finger incident

The other day we came home to a kitchen that looked like a murder scene. Medium and low velocity blood spatter covered the counter, cabinets, and floor. We weren’t shocked though. Instead, Garrett went to work scrubbing the place clean while Alisha sat at the kitchen table staring in disbelief at six fresh stitches in her left index finger! So what’s the story? Alisha decided that she’d be a good little wife and help make the avocado salsa to go along with steak tacos. A slip of the knife and the Beecher’s were off to the Provo Intermountain ER!

nikon

The hubs gave me a real camera for Christmas! Isn't he the sweetest? Not quite sure how to use it, yet. But, oh boy are we gonna have ourselves a good time!

oh yum

Mmmmmm....I want to be eating this sweet little treat.

And, to be listening to this: http://www.youtube.com/watch?v=Bxw2Jny2QJg