Shoe Shine

I'm seeing metallic shoes all over the place lately. I'm kind of feeling it since you can treat metallics like a neutral and wear them year-round. Would you wear a pair of shoes that shine?

[spotted here: copper heels; metallic ballet flats; gold pumps; crinkled metal heels; gold loafers; metallic boots]

Weekend in Photos

It was a happy, quiet sort of weekend. I went to a lovely party on Saturday morning hosted by Rebecca and Michelle at a beautiful studio filled with yummy treats and talented lady bloggers. My favorite goodie bag item was a letterpress card of the NYC boroughs by Walker Standstill. Now to find a frame for it. Other than that, there was a lot of couch time, we watched this moving documentary, and I made some savory summer goodness that I'm excited to share later this week! How'd you spend the weekend?

Strawberry + Prosecco Granita

I like Prosecco with strawberries, so I thought I'd try it in dessert form and make granita. It's so simple, and although the freezing process requires multiple check-ins, I found it exciting in a "Ooo, look at all the ice crystals" sort of way. The end result is naturally sweet, refreshing and light, and I love the idea of a dessert and cocktail in one. Double for your trouble as we say around my house.

In other food news, my dad is raising money and cooking Iron Chef-style to benefit the Ronald McDonald House. If you have a few dollars to spare, all donations are welcomed and appreciated! Thanks! Have a wonderful weekend and eat something tasty!

Strawberry Prosecco Granita
3 cups of strawberries, halved
4 tablespoons of sugar
1/2 tablespoon lemon juice
1 1/2 cups Prosecco

Stir halved strawberries and sugar together in a bowl and let rest about 10 minutes. Pour sweetened strawberries into a blender and blend until smooth. Return strawberry mixture to bowl and add lemon juice and Prosecco. Stir and pour mixture into a glass or plastic dish, at least 8x8, and place in freezer. Freeze until it starts to become icy around the edges, around 30 minutes, then scrape with a fork, moving around the icy crystals. As the mixture continues to freeze, scrape with a fork every 30 minutes for the next two hours. Cover and freeze for 8 hours or overnight. Serves 4 - 6.

Wrist Wrap

These bangles from The Glossy Queen, meticulously wrapped in colorful thread, are the happiest wristwear I've seen in a while. They're unusual and fun, and the pops of neon would liven up any outfit, from jeans and a white t-shirt to a little black dress.

[photos courtesy of: The Glossy Queen]

California Wedding Weekend

I'm back from California, slightly jet-lagged but still smiling thanks to some quality friend time. Jonah and I headed straight from the airport to In-N-Out Burger, a promising start, then spent one night at the fancy schmancy London Hotel in West Hollywood. It was brief (thanks to a delayed flight) but lovely, continental breakfast, rooftop pool, giant chessboard and all.

We spent the rest of the weekend in a rental house seeing friends who are spread out all across the country these days. We don't see each other often enough, but when we do, it's as if no time at all has passed. We laughed until we cried, practiced our best Californian accents, sang, danced, sat in L.A. traffic, ate lots of chips and guac, watched a meteor shower at 2 in the morning and saw our dear friend Ashley get married. It was one of those trips that makes you think, "Why isn't life always like this?" But I guess the fact that it isn't, is what made it so special.

L.A. Story

Jonah and I are in California to celebrate our friends' wedding. I'll be back after a long weekend with tales of palm trees and no humidity. In the meantime, I leave you with a few California tunes.

Cake Book

I flipped through this new cookbook, Vintage Cakes, the other day and it is a beauty. Every recipe from Portland-based baker Julie Richardson has a vintage origin with a few updates and innovations thrown in. I think it would make a great birthday present for a sweet-tooth, especially if you pair it with a homemade cake. Have you come across any fun cookbooks lately?