Spring flowers so pretty, they give me the butterflies

Happy Spring & Welcome to Sunday night! Yesterday was a serious tease in all sorts of ways. From waking up and feeling 69 degrees on our bods while drinking covfefe, to driving an hour east (without checking the temp) to "hit the beach" and be welcomed by 47 degrees. It's all good though, we found a sunny, secluded spot in Prospect Park & picnic'ed with our home-made sandwiches & strawberries. Today, it's cold again. But this time, I know it won't be for long. I know you're out there spring and it's totally okay to come out and hang now. With spring top of mind, I couldn't help but write a snippet on why I absolutely love flowers, in fact, I love flowers so much, I'm convinced I may have been a flower in my past life. In the last year, I've put more effort into the floral design at our shoots. It's transformative and humbling to work with your hands and nature and see what it can do to your psyche, as well as how it'll make the space look. From the colors to the scents, flowers are a happy reminder that life is beautiful! 

As of this week, I'm really digging arrangements that resemble nature in a truer, more "stress-free" form. I'm sure you're wondering, what on earth does this girl mean? It's simple, if flowers fall into place as they normally would in their natural (non-human touched) habitat, they have a different appeal to them than the perfectly constructed bouquets (who are marvels in their own right.) Right now, I'm really vibing & looking forward to creating pieces with different heights, widths and slightly flawed so there's more character and depth. Here's my Sunday night round up of brilliant talent & their floral magic! x Becky

Some of my favorite flower designers include: Tinge Floral, Jenya Flowers, Sammy go Lambert, Nicolette Camille Floral, Bows & Arrows Flowers, and Jill Gaynor Floral Design 


 Jenya Flowers - we cannot get over this real life table top flower field. we would kill to dine in a setting like this! jenya is so in touch with nature and its reflected in his creations 

Jenya Flowers - we cannot get over this real life table top flower field. we would kill to dine in a setting like this! jenya is so in touch with nature and its reflected in his creations 


 Jenya Flowers - another masterful creation by Jenya using splashes of color inspired by fruit, and his flowers landing perfectly in each direction.

Jenya Flowers - another masterful creation by Jenya using splashes of color inspired by fruit, and his flowers landing perfectly in each direction.

 
 Tinge Floral - this whimsical creation reminds us of spring at it's peak. it's a beautiful medley using different shapes and sizes for a rounded, lush and full look is out of this world gorgeous! 

Tinge Floral - this whimsical creation reminds us of spring at it's peak. it's a beautiful medley using different shapes and sizes for a rounded, lush and full look is out of this world gorgeous! 


 
 Sammy Go Lambert - this compote vase arrangement makes me feel like a little girl running through a wild field of flowers at the end of summer as the sun is setting. such a unique use of height variation and at random points. It has a perfect resemblance to a wild field of flowers.  

Sammy Go Lambert - this compote vase arrangement makes me feel like a little girl running through a wild field of flowers at the end of summer as the sun is setting. such a unique use of height variation and at random points. It has a perfect resemblance to a wild field of flowers.  

 Nicolette Camille Floral Design - this medley is a combination of the sweetest neutrals. we absolutely love the over-sized dahlia as the focal point with soft and warm shades of green intertwined on the outer layers. 

Nicolette Camille Floral Design - this medley is a combination of the sweetest neutrals. we absolutely love the over-sized dahlia as the focal point with soft and warm shades of green intertwined on the outer layers. 


 Bows & Arrows Flowers - this compote vase has a completely different vibe and beauty about it. we absolutely love all the pinks and lush greens. it's so pretty for a spring soirée with tons of rosé (counting down the days until winter is over!) 

Bows & Arrows Flowers - this compote vase has a completely different vibe and beauty about it. we absolutely love all the pinks and lush greens. it's so pretty for a spring soirée with tons of rosé (counting down the days until winter is over!) 


 Jill Gaynor Floral Design - Jill holds a special place in our heart, we've collaborated with her a few times and it's always been a design heaven. this gorgeous bouquet she designed is a perfect reflection of her unique expression on blending color and shapes. she always pays close consideration to the vessel as the first step to designing her arrangements, and boy did this one hit the mark! we absolutely love the concrete and copper combination. it ties beautifully with the burnt orange leaves and flowers, le sigh, flowers are just so damn beautiful. 

Jill Gaynor Floral Design - Jill holds a special place in our heart, we've collaborated with her a few times and it's always been a design heaven. this gorgeous bouquet she designed is a perfect reflection of her unique expression on blending color and shapes. she always pays close consideration to the vessel as the first step to designing her arrangements, and boy did this one hit the mark! we absolutely love the concrete and copper combination. it ties beautifully with the burnt orange leaves and flowers, le sigh, flowers are just so damn beautiful. 

Our round up of beautiful spring tarts!


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Dark Berries Tart with Basil

for those of us who can't gluten

DAIRY-FREE

GLUTEN-FREE

VEGAN

FOR THE CAKE BASe:

10 stoned Medjool dates

150 g almonds

60 g hazelnuts

60 g sunflower seeds

3 tbsp virgin coconut oil

1/4 tsp sea salt

FOR THE TOPPING:

300 g blackberries

300 g blueberries

3 stems basil

3 tbsp maple syrup

1 tbsp lime juice

150 ml coconut milk

1 tbsp starch

1 tsp agar-agar

150 g blackberries to garnish

 

Fresh Berry Mascarpone Tart

For the base

1½ cups all-purpose flour

½ cup confectioners’ sugar

¼ teaspoon salt

9 tablespoons very cold or frozen unsalted butter, cut into small pieces

1 large egg yolk

For the filling

8 ounces mascarpone cheese

⅓ cup well-chilled heavy cream

¼ cup sugar

1½ cups strawberries, hulled and halved or quatered

1½ cups blueberries

1½ cups blackberries

2 tablespoons strawberry (or other berry) jam

2 tablespoons dark berry liqueur, like crème de cassis

Fresh mint leaves for garnish, optional

directions

Start by making the crust. Put the flour, confectioners’ sugar and salt in the bowl of a food processor and pulse to combine. Scatter the butter over the top and pulse again until the butter is mixed in with some pea-sized pieces remaining. Whisk the yolk in a small bowl. Drizzle it into the food processor, a little at a time, pulsing after each addition. Continue processing in long pulses until the dough forms clumps and then comes together. Scrape down the sides of the bowl as needed.

Grease a 9-inch fluted tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides of the pan. Freeze for at least 30 minutes before baking.

When ready to bake, heat oven to 375º. Spray a piece of aluminum foil with nonstick spray and place, oil side down, firmly onto the crust. Place the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil and use the back of a spoon to gently press down the crust if it has puffed. Continue baking another 8 minutes, until the crust is firm and golden. Transfer to a cooling rack to cool completely.

To make the filling, combine the mascarpone, cream and sugar in a medium bowl. Using an electric mixer, beat until the mixture holds stiff peaks. Transfer the mixture to the cooled shell and use a spatula to smooth it evenly. Refrigerate while preparing the berries.

In a large bowl, combine the strawberries, blueberries and blackberries. Combine the jam and berry liqueur in a small saucepan and bring to a simmer. Cook until reduced to about 3 tablespoons. Pour the mixture over the berries and gently toss to coat evenly. Mound the berries over the top of the mascarpone cream. Garnish with fresh mint, if desired.

The tart can be made a couple hours ahead of time and chilled. It’s best the day it’s made, but that didn’t stop us from enjoying the last remaining slice the next day.

 

Fresh Fig & lemon cream tart 

  Special Equipment:   a medium oven safe bowl (I used a Pyrex bowl from  this set )  an  8-inch tart pan with a removable bottom   a  quick-read digital thermometer   an  immersion blender  (or a regular blender works too!)      For the Brown Butter Tart Shell:   (makes one 8-inch tart)  6 tablespoons (3 ounces) unsalted butter   3 tablespoons water  1 tablespoon grapeseed oil  1 tablespoon granulated sugar  a pinch of kosher salt  6 ounces all-purpose flour      For the Lemon Cream Filling and Fig Topping:   (makes enough for one 8-inch tart)  1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice  3 large eggs, at room temperature  1 large egg yolk, at room temperature  3/4 cup (5.25 ounces) granulated sugar  a pinch of kosher salt  1 cup (2 sticks // 8 ounces)  cold  unsalted butter, cut into 1-inch cubes  1 pint ripe figs               

Special Equipment:

a medium oven safe bowl (I used a Pyrex bowl from this set)

an 8-inch tart pan with a removable bottom

a quick-read digital thermometer

an immersion blender (or a regular blender works too!)

 

For the Brown Butter Tart Shell:

(makes one 8-inch tart)

6 tablespoons (3 ounces) unsalted butter 

3 tablespoons water

1 tablespoon grapeseed oil

1 tablespoon granulated sugar

a pinch of kosher salt

6 ounces all-purpose flour

 

For the Lemon Cream Filling and Fig Topping:

(makes enough for one 8-inch tart)

1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3/4 cup (5.25 ounces) granulated sugar

a pinch of kosher salt

1 cup (2 sticks // 8 ounces) cold unsalted butter, cut into 1-inch cubes

1 pint ripe figs

 

 

 

 

 

 

late summer tart

for the base

100g wholegrain flour
100g desiccated coconut
100g unsalted butter, melted
60g coconut sugar or 40g unrefined cane sugar

for the filling

300ml double cream(cold) + 2-4 tablespoons
250g mascarpone cheese
icing sugar/maple syrup or any of your favourite sweetener to taste

top with

fig slices, blueberries, blackberries
cinnamon
maple syrup

directions

Preheat the oven to 180C.

Mix the ingredients for the base and line the bottom of the 35cmx12cm tart tin using your fingertips.

Bake for around 20  minutes. The tart will ‚swell’ a little bit so take it out and press the pastry back to it’s shape with the back of the spoon and put back it the oven for extra 5 minutes.

Take it out the oven and let it cool down.

In the meantime, whip the cream until it’s thick and creamy, add mascarpone cream and icing sugar to taste (you can also leave it unsweetened or add couple of spoonfuls maple syrup or any of your favorite sweetener). Add extra double cream in case it’s to thick and might feel difficult to spread.

Spread the mascarpone mixture over the base and decorate with fruit. Pour over the maple syrup and sprinkle with cinnamon just before serving.

Lemon Berry mascarpone tart

  For the Crust:   2 cups all purpose flour  1/4 teaspoon salt  1 cup unsalted butter, softened  1/2 cup powdered sugar  1 teaspoon vanilla extract   For the Filling:   1 pound mascarpone cheese (about 2 cups)  1/4 cup powdered sugar  1 teaspoon fresh lemon juice  1 teaspoon grated lemon zest (plus more for garnish)  1 teaspoon vanilla extract  1 pound fresh berries, washed, hulled, and sliced as desired   DIRECTIONS:   To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.  Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.  Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.  To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.

For the Crust:

2 cups all purpose flour

1/4 teaspoon salt

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Filling:

1 pound mascarpone cheese (about 2 cups)

1/4 cup powdered sugar

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest (plus more for garnish)

1 teaspoon vanilla extract

1 pound fresh berries, washed, hulled, and sliced as desired

DIRECTIONS:

To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.

Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.

To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.

 

Orange and chocolate tart 

for the base

1 1/2 cups flour

1/2 cup confectioner’s sugar

1/2 teaspoon salt

9 tablespoons cold, cubed butter

1 egg yolk

Pastry Cream

3 cups heavy cream

3/4 cup sugar

1/2 cup flour

1/4 teaspoon salt

8 egg yolks

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 tablespoon pomegranate molasses

Extras

2 large blood oranges

3 large cara cara oranges

2 navel oranges

1 bar high-quality dark chocolate


Woodstock - not to be confused with the festival


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This President's Day weekend we ventured off to a little known town with a big history and a population under 6,000 residents in upstate New York to soak up nature, a little peace, pause & quiet with a dose of giggles & memories with two of our closest friends. We were lucky to see, taste & do a few hipster activities while there, which we've curated for you guys here! 

 Josh & Molly

Josh & Molly

 Jake & I

Jake & I

To start, our Airbnb was ridiculously cute & comfortable! Her name was Ophelia (not kidding, like a lumineers EP or something). All that research, teamwork & curation certainly paid off. It was the perfect space for two couples (or a family with a child) to hang out, make dinner, watch movies, nap by the fire, hike the grounds or build a snowman. We literally did all of the above. We also ate our body weight in cheese, molly's morsels (our very own Molly's recipe, which is easy & simple. We'll snag it from her and post about it later!), turkey balls with a coconut, ginger, lemongrass broth, garbanzo & kale salad and a slew of other things which filled us to the brim. The only way to manage the over-indulgence was to nap it off. #adulting

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This is the cozy sitting room we spent a lot of time in hanging around the fire. Morning coffee, afternoon wine & pre-dinner gin & tonics all fit in perfectly in this setting. 

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The kitchen was definitely a focal point throughout the weekend & very functional might I add. It had all the bells & whistles you need for breakfast, lunch & dinner, and came equipped with a Bertazzoni stove, extra wine storage, french press + coffee maker and a look-out point. 

 The Band's "Stage Fright" Album Art 

The Band's "Stage Fright" Album Art 

Equipped with two bedrooms, one large open bathroom, a sun drenched dining room, sitting room, TV room (also where The Band shot the sleeve cover for "Stage Fright" above!), look out point, vaulted ceilings, beautiful grounds, pre-cut wood & an amazing host. Highly recommend you guys check this place out! 

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 Snowman - Conceptualized & Built by Jake & Josh 

Snowman - Conceptualized & Built by Jake & Josh 

 Dining Room - Drenched in sunlight & cutie-pie bar cart included 

Dining Room - Drenched in sunlight & cutie-pie bar cart included 


 Oriole 9 

Oriole 9 

 Oriole 9 - Bloodmary 

Oriole 9 - Bloodmary 

So many food options! Here's our list of breakfast, lunch, dinner & grocery options:

  • Oriole 9 - great service, charming spot & in the heart of Woodstock. I had the avocado, arugula, truffle-oil & poached egg toast (very millennial) with a glass of fresh squeezed OJ. AMAZE
  • Phoenicia Diner - this diner feels like a Brooklyn transplant from the 70's in the middle of the country. It's way cool & the food is delicious. I had the tuna melt on gluten free bread (yes!! they have GF bread! I was finally able to eat a damn sandwich in an establishment.) I paired my sandwich with a bloody mary that had the perfect balance of spice 
  • Bread Alone - Delicious Almond-milk cappuccino & from what I understand yummy (un-gluten free) treats 
  • Woodstock Meats - though not a restaurant, this place had everything you needed to make dinner at home! We bought ground turkey & made turkey balls in coconut broth which was the perfect comfort food for a snowy night in. 
  • Sunflower Natural Food Market - This local grocer filled in the gaps for breakfast foods & our side dishes for our homemade dinner. They had the freshest veggies, local cheeses, granola & every other hipster treat you can imagine. Highly recommend. 
  • Bear Cafe - We ate dinner here on our last night. The food was pretty damn good, but the service, not so great. It may have been a really busy night but the experience didn't leave us wanting to return. 
  • Alcohol - Partition Street Wineshop in Saugerties (20 minutes east of Woodstock) is where we picked up our loot. We snagged some Barrhill gin from VT. Each batch is distilled in their custom-built botanical extraction stills. It has a juniper-forward taste and they've figured out the perfect balance by using raw honey. Does anyone feel like summer yet? Cue up the VT gin & juice
 At home breakfast 

At home breakfast 

 Phoenicia Diner

Phoenicia Diner


 Pacama Handmade 

Pacama Handmade 

 Pacama Handmade

Pacama Handmade

Places to see! 

  • Pacama Handmade - Holy Cannoli, this husband and wife team is legit. Their craft is clean, minimal & utilitarian. I loved everything about their showroom, energy & creations. I cannot wait to use one of their products in our projects. It's now a legit mission! 
  • Vintage - Honestly, this place is the mecca of all things renewable & repurposed. There are too many to name but Saugerties Furniture Market was definitely my favorite. That's where I spotted these rounded, high-pitch, rattan chairs & Turkish rug. I wish we had the space for these or maybe even a beach house to squeeze them into... just sayin' 
  • Drive through the Catskills - we went off the beaten path a few times & landed ourselves on some pretty gorgeous scenery. From rivers, streams to lush forests pushing their green through, it was a breath of fresh air to see the country. We tend to lose sight of how wonderful life is outside our NYC bubble, so it was great to explore & stumble on these types of settings.
 Saugerties Furniture Market

Saugerties Furniture Market

 Partition Street Wine Shop 

Partition Street Wine Shop 

It was so nice to finally take a minute for ourselves & our friends. It's a quintessential part of our personal & professional growth, especially in what we do. Being in a completely new setting, enriched by nature, a home that's an old build with modern essentials was something I definitely capitalized on towards our craft. Overall, it was a great weekend, and we could not have asked for a better turnout. We even got snow! What did you guys do during the long weekend? xo


Garden to Table


 Our freshly clipped bouquet from our Air BnB stay in Venice Beach

Our freshly clipped bouquet from our Air BnB stay in Venice Beach

did you know that domestically, 75% of cut flowers are grown in california? internationally, the majority are imported from colombia or ecuador?

but what about our own landscapes? why do so many of us neglect the beauty within our own back yard? is it fear of nature's little critters? or uncertainty on picking your own greens & blooms independently? is it limited resources? if the latter, we can relate. if you're an urban dweller like us and don't have the luxury of a back yard, it's hard to commit to such a thing. it wasn't until this year that we found solace via air bnbs in new locations. we had mobility for long-weekend getaways all summer and definitely took advantage. in the heart of venice beach, california, a few minutes from abott kinney, we've found a few home away from homes with backyards filled with vegetation.

as firm believers in spontaneity and newness, this is the one place that has our heart and keeps us coming back. maybe it's the perfect temperature or the calmness of the ocean meeting the mountains. or maybe it's the versatile landscapes that make us feel so at home.  

here we're sharing how to harvest garden greens in your or someone else's backyard, how to keep those fresh cuts living, and what a meaningful impression it can make to use what you have vs. going out and buying something pre-made.

 
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What you'll need

Tools

Garden Scissors, Shears or Knives

Jar or Vase

Vessel of water for harvest  

Ingredients  

Height: Minimum of one ingredient should bare height to give your arrangement fullness

Width: Leafy, Lushy, Filler's to widen and give an impression

Depth: Consider texture with leafiness, branch, grasses and a splash of color if it's available

Recipe Preparation

after your early-morning cup of coffee is the most ideal time to cut fresh flowers, greens and grasses. the cool night air and morning dew fill the stems with water and carbohydrates. as the day goes on and temperates rise, nature's bounty slowly begins to dehydrate, which makes your lush cuts more prone to limp, bent necks or issues with recuperating during their in-vase life cycle. be sure to bring your vessel with water in hand so as to not waste a second without supplying your freshly cut bounty with water.

cut your foliage at a 45 degree angle from the main stem, roughly one inch from the base. when you cut at an angle, it exposes your stems to uptake more water. we highly recommend removing any excess lower foliage to avoid bacterial growth, which will shorten your fresh cuts' lifespan, make the water murky, and may also produce a terrible smell.

once you're ready to transfer your harvest into that gorgeous vase or jar, you'll want to consider one last step. contrary to popular belief, you actually want your water to be 100-110 degrees f for that initial pour. warm water molecules move quicker than cold and are absorbed by the foliage with much more ease.

now that you've conditioned and prepared to give your fresh cuts longevity outside of the garden, it's time to arrange!

  1. the height of the flowers should be in proportion to the size of the container—that is, the height of the flowers should not exceed one and a half times the height of the container.

  2. the arrangement doesn't need to be symmetrical in any way or form. visualize nature in its truest form, allowing for each quadrant to fall in a natural direction.

  3. support the flowers to keep them in place. one simple approach is to use the flower stems themselves for support. by placing each flower into the container at an angle, you can form a grid or web that will hold the design together. the only flower that should be inserted straight up in the container is the center flower. this flower cannot stand without the support of the other flowers and should be placed in the container only when the grid has taken shape.

 
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Some other tips to make your cut-flower arrangements last:

Don't overcrowd the flowers in the container

Check the water level in the vase daily and replenish it with fresh water frequently. flower food or a dash of sugar can help feed them for up to a week

Flowers that go limp are not drinking well and need to be recut

Always discard wilted blooms. they are only going to accelerate deteriorating other blooms!

sweater weather, our top 5 this winter

When it comes to purchasing behavior in the fashion world, versatility & practicality are the first priorities for me. i always ask the same four questions whenever I'm considering a new purchase... 

 Theory Cashmere Bicep Cinched Pullover 

Theory Cashmere Bicep Cinched Pullover 

 

1)  can i wear this with at least 5 existing articles of clothing in my closet?

2) how many times will i REALLY wear this?

3) is it practical for my lifestyle?

4) can it be worn to work and a nice dinner?


If i can answer "yes" to those questions, then chances are high that article of clothing is coming home to mama. the reason behind these four silly questions is part minimalism - i have enough going on in my day to day to have to worry about picking out my outfit - and partly that my job requires quality/durability/versatility, since we're on construction sites majority of the week. sometimes we have to meet with clients or for scheduled social time with friends, but a few hours earlier we were knee deep inside a recently demo'ed wall accessing the plumbing and electrical, so that's why question #4 is pretty important.

 
 Vince Double Layer Cashmere & Cotton Crew 

Vince Double Layer Cashmere & Cotton Crew 

 Anthropologie Michael Stars Dolman-Sleeved pullover

Anthropologie Michael Stars Dolman-Sleeved pullover

 Club Monaco Emma Ribbed Cashmere Sweater

Club Monaco Emma Ribbed Cashmere Sweater

 Jenni Kayne Merino Puffy Crewneck Sweater 

Jenni Kayne Merino Puffy Crewneck Sweater 

 

Fashion isn't what you're wearing, but how you're wearing it. the simplicity of my style is at it's prime during autumn and winter - which is funny, because i loathe the latter. albeit absolute misery as the cold whips its way inside of my skeleton, the silver lining means i can rock a sweater like it's nobodies business. sweaters are one of those pieces that know how to mold to my tiny frame. i can wear them with ripped jeans, tight jeans, skirts and tailored pants. each wear could have a unique personality that still enables me to be comfortable, warm and versatile. for all you ladies out there thinking about your winter wear, here are my top 5 sweaters this season! 

i definitely want to hear where you're shopping, as well as what you're wearing this winter! leave us a note in the comments! 

Signature Cocktails to Curl up with in Winter

jake and i spend most of the week at job sites, with clients, attending events, catching up with friends when we can (we all have crazy busy lives!), discussing and figuring out ways to improve and evolve our brand.  our weekends have become a time for us to pause on the fast-paced business dialog and shift gears to a more laid-back creative dialog which works really well when you're homebodies who love going grocery shopping.... don't laugh, i know all of you do too..

we love these trips because each visit means we've dreamed up a delicious home-made meal or a unique, one of a kind craft cocktail, or BOTH! when it comes to our homemade delicacies, we go all the way to make it an experience  - garnishes, home-made simple syrups, x-large ice cubes and beautiful glassware. we put together a lineup of cocktails we both love and would love to make again if anyone wants to come over! 

what's your approach to indulgence? do you take weekends to pause and tap your creativity?

 

Spiced Pear Gin Fizz

 
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Ingredients:

Pear

1 Egg white, large

1 1/4 oz Lemon juice, fresh

3/4 oz Spiced pear simple syrup

2 Cardamom pods

4 Star anise

1 cup Sugar

1 oz Club soda

2 oz Gin

1 cup Water

 

DIRECTIONs:

Fill a cocktail shaker with ice. Add gin, lemon juice, egg white, and Spiced Pear Simple Syrup (recipe follows) to cocktail shaker. Replace lid and shake for 15 seconds or until shaker becomes frosty. Strain into cocktail glass. Top with club soda, garnish with star anise, and serve.

 

Fig & Thyme

 
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ingredients:

2 ripe figs, quartered

1 ounce thyme simple syrup {see recipe below}

1 1/2 ounces light rum {Downslope was my choice}

1/4 ounce Rothman & Winter Orchard Apricot Liqueur

1/4 ounce allspice dram {St. Elizabeth‘s or your own, recipe below}

3/4 ounce fresh lemon juice

In a mixing tin, muddle the figs with the thyme simple syrup.

Fill the tin with ice.

Add the light rum, apricot liqueur, allspice dram, and lemon juice.

Shake well and double strain into coupe glasses. Optionally, double strain into cocktail glasses filled with ice and top with a splash of seltzer.

Garnish with a sprig of freshly cut thyme.

 

directions:

For the thyme simple syrup

Add sugar and water to a small saucepan and stir on medium heat until the sugar dissolves. Once dissolved, add thyme and let simmer for 10 minutes. 

Remove thyme and pour into a heat-safe glass jar.  Let cool before using in your cocktail. This can be refrigerated for up to two weeks 

For the cocktail

Add the fig (quartered) and thyme simple syrup to the bottom of your mixing glass. Break up the pieces of fig by muddling lightly. If your fig is nice and ripe you probably won't even need a muddler. I used my barspoon! 

Once muddled, you'll immediately notice the vibrant colors of the fig bleeding into your glass. Next, fill your mixing glass with ice, and add the remaining few ingredients. 

Snap your shaking tin on top of your mixing glass and seal it into place with a firm whack with the palm of your hand. Give it a good shake for a full 10 seconds. Make sure you smile, especially if you're alone at home with your dog (like me)! 

Crack open your shaker and double strain through a fine mesh strainer into a cocktail glass. Garnish with a sprig of fresh thyme and half of a fig.

 

Cinnamon Rosemary Old Fashioned

 
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Ingredients:

Cinnamon Rosemary Simple Syrup

1/2 cup honey

1/2 cup water

6 sprigs rosemary

3 cinnamon sticks

For the Cocktail

4 teaspoons cinnamon rosemary simple syrup

3 dashes angostura bitters

2 ounces bourbon

1 orange peel

rosemary sprig for garnish optional

 

directions: 

Start with making the simple syrup. In a small saucepan, combine honey, water, rosemary sprigs, and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and transfer to an airtight container.

When ready to make the cocktail, add 4 teaspoons of the cinnamon rosemary simple syrup and 3 dashes of bitters to an Old Fashioned glass. Swirl syrup and bitters around in glass. Add bourbon, ice, orange peel, and stir. Store extra simple syrup in airtight container in refrigerator. Enjoy!

 

Honey Sage Gin Fizz

 
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Ingredients: 

3 ounces gin

1/2 – 1 ounce honey sage syrup, depending on your desired level of sweetness (recipe below)

1/2 ounce fresh lime juice

5 ounces club soda

fresh sage leaves for garnish


Honey sage syrup:

1/2 cup honey

1/2 cup water

5-6 fresh sage leaves 

 

directions: 

 

muddle sage leaves with gin, fresh lime joice and Homemade honey sage Syrup or other natural sweetener.

Pour over ice, and add club soda.

Stir and garnish with extra sage.

Plum and Thyme Prosecco Smash

 
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Ingredients:

2 Plums

6 Thyme Sprigs

Juice from one Lemon

4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool.  Chill until ready to use.)

1 Bottle of Prosecco or your favorite bubbly 

 

Directions:

Peel and chop 2 plums.  

Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. Shake with ice in a cocktail shaker.Pour over crushed ice evenly between two glasses.Top off with Prosecco, and then garnish with extra plum slices and thyme sprigs. 

 

Pear & Ginger Sage Champagne

 
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ingredients: 

1 cup honey

3 cups water

2 whole pears, peeled, cored and diced

1 large chunk of ginger, peeled and diced

20 fresh sage leaves + additional for garnish

1 bottle of your favorite champagne or sparkling wine

 

directions: 

In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes.

Strain the syrup into a large mason jar. Discard the ginger and sage leaves.

To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 Tablespoons of the simple syrup. Add the champagne and enjoy.