Archive for January, 2014

Bohemian Décor

Everyone on Pinterest has been loving the images I posted of the San Giorgio Hotel, and I can’t blame you–I’m equally obsessed! Its laid-back bohemian vibe is based on an expert mix of texture, prints, color, and accessories. I think what’s so lovable about the San Giorgio’s interior is the natural, pared-down feel. Organic elements, like bleached-wood tables and stools, seagrass rugs, rattan light fixtures, and hammered metal bowls, are paired with vibrant kilim rugs, intricate tile floors and a whitewashed palette. At its core, the décor is luxuriously simple, modern and serene. And the hand-picked treasures and materials instill that collected, globally-inspired look. I’ve certainly bookmarked the images myself and taken note for our next home – pump up a white base with organic materials and a few eclectic details for a bohemian, yet simple living space. So I thought it would be fun to share a few resources to get the San Giorgio look!

Furniture:

Multicolored woven jute stools, Target

Woven jute bench, Target

Hanging rattan chair, Serena & Lily

Teak harvest table, Serena & Lily

Reclaimed teak stools, Viva Terra

Teak sawhorse table and bench, Viva Terra

Peacock chair, Hayneedle

Lighting:

Perforated pendant lights, West Elm

Rattan pendant lights, Ikea

Decor:

Stone vases, Target

Kilim rugs, Etsy

Suzani pillows, Etsy

Round jute rug, Pottery Barn

Round seagrass cushion, Ikea

Homemade Almond Milk

If you open our fridge, you might think we’re a little crazy. At any given time, you’ll find unsweetened almond milk, vanilla soy milk, and 2% milk. But there’s a method to our milk madness! We use the almond milk or soy milk for daily smoothies and oatmeal, and I use the half gallon of 2% milk for my lattes. While store-bought almond milk is so easy to grab, I finally decided to try making my own–it couldn’t be easier. Raw almonds are packed with good-for-you nutrients (protein, omegas, magnesium, vitamin E), and soaking them in water helps break down the enzyme in their coating so those nutrients are even easier to digest. Then you just blend with fresh water, strain, and you have fresh almond milk. No preservatives or extra chemicals, perfect as a base for smoothies.

Homemade Almond Milk

1 cup raw almonds
2 cups water
1 date, agave, or maple syrup, optional for adding sweetness

Place almonds in a bowl and cover with water. Let soak uncovered, overnight or up to two days. Drain and rinse the almonds, then place soaked almonds in a Vitamix or powerful blender. Cover with fresh cold water. Add the date at this time, if using. Pulse a few times, then blend on high for about a minute until completely pureed. Place a fine-mesh strainer over a bowl and line with a cheesecloth or nut bag. Slowly pour the blended almond-water mixture into the strainer. Gather the cheesecloth or nut bag, and press or squeeze the almond meal* to make sure all the milk passes through into the bowl (about 2 cups). If you didn’t use the date in the blending step, taste the milk and add a bit of agave or maple syrup if a bit of sweetness is desired. Use immediately or keep covered in a mason jar or pitcher in the fridge for up to 3 days. Stir or shake before using.

*The leftover almond meal can be dehydrated and used for baking.

The Thompson, Chicago

Thompson Chicago
21 E. Bellevue, Chicago, Illinois 60611

Sometimes a simple weekend getaway is exactly what you need. A week ago we headed to Chicago for our big city fix, and while we didn’t escape the snowy weather, just a change of scenery was good. If you follow me on Instagram, you already got a little taste of where we stayed; but I had to share just a few more snaps of the Thompson Chicago from my iPhone, because it was a great find. Just opened in the fall, the hotel is perfectly situated at the corner of State and Rush Streets in the Gold Coast neighborhood. Beyond its prime location a few steps from great restaurants and Michigan Avenue shopping, the hotel masterfully blends sophisticated style and comfort. Our suite was spacious–wrapped around a corner of the hotel, with a creamy palette, a rich velvet sofa, a tub with a view, and spa products by REN. No detail was missed. I loved that the lobby felt like the library of a chic friend’s home with its fireplace, bookshelves, flickering candles, great artwork, and coffee table books–definitely a warm, understated vibe. We really enjoyed our stay and are excited to now have not one, but two Chicago favorites (the Thompson and the PUBLIC) to choose between when we visit! If you get to Chicago often or occasionally, I highly recommend the Thompson. Oh, and not to be missed: the “Chestnut” cocktail at the hotel’s lounge Salone Nico and any of the amazing seafood crudos at Nico Osteria restaurant.

The Perfect Leather Carryall

The Leather Carryall: Madewell Transport Tote

It’s no wonder this classic carryall became so popular in 2013–a good leather tote bag that’s both practical and effortlessly cool in its simplicity is downright hard to find. Not to mention that goes-with-anything cognac color or very reasonable price. I purchased my tote back in the fall of 2012, and it’s been one of the best purchases I’ve made. It’s stylish in a very subtle, raw way, big enough to fit practically everything in, and has serious lasting power–everything you want in a timeless, everyday essential. It’s not overly structured but stiff enough to sit upright; it’s not so buttery soft that the leather will tear or discolor at the mere touch of dirt. In fact, as this leather starts to wear with time, it only gets better. I reach for it as my carryall most days for work and haven taken it pretty much everywhere–traveling near and far, shopping outdoor markets, running errands around town, beach bumming, and more. It’s just that perfectly versatile.

Cara Cara & Avocado Salad with Jalapeño Dressing

Recently I admitted to a friend that we rarely make the same meal twice. I blame it on my stash of cookbooks, on Pinterest and blogs, on swoon-worthy restaurant meals, and having learned to be experimental in the kitchen. I’m always trying something new, which is adventurous and all, but it’s also kind of shame when I think back to some of the great meals I neglect to make again. I definitely need to work on dusting off old recipes more often. This salad is one of those–in fact, I’ve shared it here before, but it got lost in the shuffle of transferring posts over to the new site. I call it my signature salad because it really is one of those simple recipes I’ve made, and will continue to make, again and again. It’s the most perfect combination of my favorite flavors–creamy avocado, juicy pink cara cara oranges, and salty cojita cheese with a spicy kick from jalapeño vinaigrette. Two weekends ago I took this over to our friends’ home for taco night, and it was a hit. Mixing Boston lettuce with the peppery watercress expands it for a crowd (the recipe below served 6), and a variety of substitutions will work in case you can’t find some of the ingredients.

Cara Cara, Avocado & Cojita Salad with Jalapeño Dressing

For the dressing:
1/2 cup freshly squeezed cara cara or tangerine juice
1 small shallot, finely chopped
1 jalapeño
1/4 cup vegetable oil
2 tablespoons of extra-virgin olive oil
2 tablespoons white wine vinegar
Coarse salt and freshly ground black pepper

2 Cara Cara oranges, cut into thin rounds (substitute: tangerines, navel or blood oranges)
2 avocados, thinly sliced
1-2 bunches of watercress, thick stems removed (substitute: arugula or baby spinach)
1 head of Boston lettuce, torn
Fresh cojita cheese, crumbled (substitute: queso fresco or feta cheese)
2 handfuls of pepitas, toasted

Simmer the orange juice in a small saucepan until it reduces to about 2 tablespoons and becomes syrupy in consistency, about 8-10 minutes. Remove from heat and let cool. Roast the jalapeño directly over a gas flame (or in a skillet), turning occasionally until it blisters and is charred all over. Let cool, then remove the stem, skin and seeds. Chop it finely. In a small bowl, whisk together half of the jalapeño (or all for more heat), shallot, orange juice syrup and vinegar. Season with salt and pepper. Whisk in the vegetable and olive oils. To make the salad, mix together the Boston lettuce and watercress in a shallow salad bowl. Dress lightly with some of the vinaigrette. Top with the Cara Cara oranges, cojita, sliced avocado, and toasted pepitas. Finish with freshly ground salt and pepper.

Turkish Towels

I can’t remember where I first spotted them a few years back, but I instantly became obsessed with Turkish towels, also known as peshtemal or hammam towels. Traditionally hand-woven on looms in Turkey, the towels have a long history—they’ve been used in Turkish baths, the hammams, for centuries. The soft cotton is lightweight and super absorbent, making them dry much more quickly than a traditional cotton terry towel. They often come in bright colors as well as more muted tones, and are extremely versatile for bath and beach, even as a scarf, sarong, or a summer throw. Oh and—they’re finished off with simple striped designs and hand-knotted fringe that feed my bohemian longings like no other. Guys, these are just good.

For some reason I could never bring myself to order them online, so the second we decided to visit Turkey last year you better believe I saved room in my suitcase to bring some home. The hard part was not buying 20 of them…I might have slight regrets about only buying half that many. Lucky for you, you don’t have to travel around the world to get your own—here’s a good collection of where to buy them!

Where to buy Turkish towels: L’Aviva Home | Turkish-t | Cuyana | Turkish Towel Store | The Anatolian

Golden Beet Dip with Dill and Toasted Almonds

This colorful beet dip is delicious and simple to make. We’ve been on a break from our homemade hummus, so I decided to experiment with some new flavors to change things up a bit. It’s nice to have a little something to snack on pre-dinner–and this would be great for game day snacking, too. No one would guess they’re eating something healthy and made from beets! I love the flavor that just a touch of smoked paprika, curry powder and lemon juice coupled with the dill and toasted almonds on top imparts. The golden beet variety seems to be widely available and is my favorite for its mild taste. In a pinch, you can substitute red beets, but obviously your dip’s color will result in a different shade of delicious.

Golden Beet Dip with Dill and Toasted Almonds

3 golden beets
1 can cannelleni beans, rinsed and drained
2 cloves of garlic, minced
Juice from half a lemon
1/2 teaspoon coarse sea salt
1/2 teaspoon smoked paprika
1/8 teaspoon curry powder
1-2 tablespoons extra virgin olive oil
1-2 tablespoons fresh dill, chopped
1 tablespoon sliced almonds, toasted
Crackers for serving (I love these Kashi 7 Grain Sea Salt Pita Crisps)

Preheat oven to 425 degrees. Rinse and scrub the beets, then pierce each with a fork. Wrap in aluminum foil and place on a baking sheet. Roast 50-60 minutes, until tender to a fork and skin easily rubs off. Let cool, then peel and dice. Add the beans, beets, garlic, lemon juice, salt, paprika, curry powder to a food processor. Drizzle about one tablespoon of olive oil on top, then puree until smooth. If needed, add additional oil to thin it. Once the consistency is right, transfer the beet dip to a bowl and top with the dill and toasted almonds. Serve with crackers, veggies or pita bread.

Wrapped Up

Anthropologie cardigan | J. Crew belt | H&M gray jeans | Guess heels | Helmut Lang tee | AG red jeans | Joie boots

One oversized sweater, two ways. Wear it to work, all wrapped up and belted for a more structured look. Wear it on the weekend, loose and open for casual comfort. Either way, the super-soft fleece is as cozy as can be, and I can’t get enough. What more could you ask for in an everyday staple than to be able to throw it on with just about anything? I’ve also decided that a pop of red is the easiest way to freshen up winter’s black, gray and white neutrals. A red pair of heels, a red pair of pants, a red lip–a little dose goes a long way in adding some fun to even the bleakest days!