There’s a lot to love about three day weekends, but when last minute overnight plans work out flawlessly, it makes those extra days off even sweeter. On a whim, we found a little cabin a few miles away from Tomales Bay, situated on a cattle ranch and booked it for an overnight stay. Rolling pastures of green for the kids to run free on, in addition to a sleeping loft, made for a perfect escape for the boys. The next morning we drove along the coast and stopped at Hog Island Oysters, then continued on to Pt. Reyes to make a pit stop for picnic supplies at Tomales Bay Foods. From there we made our way through Inverness to stop at the Pt. Reyes Shipwreck and then on to the beach for the rest of the afternoon. It was a perfect weekend escape.
Tuesday, May 26, 2015
Design junkies are going to love online shop Bezar – it’s a new online marketplace offering Pop-Up Shops in 4 categories: Art, Home, Jewelry, and Accessories and the designs will be “unique, valuable — in a range of prices, all curated by our “globally in-house” Design Scouts”. Check out the goods now!
Monday, May 25, 2015
Friday, May 22, 2015
I’m so ready for this weekend to get underway. I’m taking the boys with my sister and staying overnight in a rustic cabin on a cattle ranch in Tomales to kick things off. The plan is to spend some time at the beach and then cozy up fireside with some fresh veggies from Toby’s and some cheese and a baguette from Tomales Bay Foods in Point Reyes Station…and of course plenty of wine after the kids go down. Monday evening Sean and I are going to have an adult night out and give one of Napa’s newest restaurants a try: La Taberna…hope you all have a good one.
Point Reyes by Tyler Phenes
Thursday, May 21, 2015
I know - - it looks easy and something that wouldn’t require any instructions or tutorials, but putting together a delicious AND photo worthy veggie platter takes some effort. Home With Her gets it right with some helpful tips and a step by step photo tutorial:
Choose veggies that are bright, seasonal and of course crunchy. The key here is "don't overthink it". The vibrant colors and unique textures will work beautifully together without much work on your part. Begin with the largest item first (in this case I started with the asparagus) and continue to layer from there. Finish with a handful of salty greek olives and a generous amount of loose Italian parsley.
Wednesday, May 20, 2015
It’s that time of year again. You can never have too much sunscreen, and these are my personal favorites (and top rated too) for lips, face and body.
Shiseido sun care / Dr Dennis Gross Skincare sun care / Lancôme sun care / Clinique sun care / Beauty product / Sun Specialist SPF 40 High Protection Cream PA+++ - Jurlique | Sephora / Sport Continuous Spray SPF 30 - Tropical Coconut - Coola | Sephora / Lip 20 Balm Ultra Hydrating Treatment +SPF - KAPLAN MD | Sephora
Tuesday, May 19, 2015
I can’t begin to describe how much I love burrata. You can eat it with practically anything. One of my favorite ways to indulge is also one of the most simple – with a drizzle of top-notch olive oil and a sliced baguette. But this refreshing salad recipe from The Kitchy Kitchen looks damn good too.
1 pound stone fruit, sliced (peaches, plums, nectarines)
1 serrano or thai chili, thinly sliced (more if you want it quite spicy)
1 small handful mint leaves, torn
2 tablespoons balsamic vinegar
5 ounces arugula
1 pound burrata, sliced
1/4 cup olive oil
salt and pepper to taste
Combine the fruit, chili, and mint in a bowl, and drizzle with a tablespoon of balsamic vinegar. Toss to combine. Lay the arugula in a ring on a plate, place the fruit in the center, and lay the burrata slices on top. Drizzle a tablespoon of olive oil on the burrata, then drizzle the entire salad with the remaining olive oil and balsamic vinegar. Top with a little salt and pepper.