May 31, 2012

Pillow Talk

I have been on the hunt for a couch for about a month now. I knew I wanted a love seat sized one since that is about all that would fit into my teeny tiny studio. I had my eye on this Ikea Ektorp one, but the $479 price tag was turning me off. But, low and behold, some stalking on Craigslist proved to be fruitful...I got the couch that I wanted (the same Ikea one, only a few years older) for only $45! AND they would deliver it for me for only $10 extra dollars. Seriously did I just get a couch for ONLY $55? I couldn't believe it myself. There had to be some kind of catch, there must be a tear somewhere? No. It must smell? Nope. It was filled with cat hair? No. It was in good shape and seemed to come from a loving home.

So, this is my just-got-it-home-quick-snap-a-picture-of-it, picture of it...

Yikes. Excuse the poor quality
...and I do need to clean the cover still, and think I may invest in a brand new white cover, but it's mine, all mine.

Now that I have to couch, I'll probably re-arrange my studio about six more times to figure out where I want my furniture, but it is slowly coming together. (Which means you'll get some actual snapshots of the pad, sometime in the near future) But what buying a couch really means is...I get to go pillow shopping! Silly, I know. Who gets excited about pillows? Well, this girl does. 

So much to choose from...

I'm thinking the brighter the better and definitely a pattern. And I think I may even have my heart set on mustard yellow. I might just have to have a pillow fashion show, you know where I buy a bunch and test them out on Mr. Couch, and see what works. (Don't worry, knowing me all of this switching up will most likely end up on my instagram - Miss_Lovelylsl) ;)

I do love how mixing up your throw pillows can really change the look of a room. Instead of painting the walls or rearranging the furniture, start with trying a set of different colored or patterned pillows and see what change it makes for you. 

What's your pillow thoughts? 


May 25, 2012

LSL {Foodie Friday} - Pie in a Jar

Happy Memorial Day weekend! God, how I love long weekends. Something about having that extra day makes Sunday so much of a happier day. Don't get me wrong, I am completely appreciative of both my weekend days, but sometimes Sunday seems a little too close to Monday morning. However, now with this Monday off, two Saturdays are better than one.  

This Foodie Friday I thought I would try an American tradition on this Americana Holiday. And to me, that is synonymous with pie. Sweet, sweet pie. This version is a little different, so if you have some extra mason jars lying around...let's put them to good use this weekend with Babble's Blueberry and Cherry Pie recipes.

Blueberry and Cherry Pies in a Jar

Via {Babble}
Serves: 8-10, 4 oz. pies

For the crust

2 cups plus
2 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

12 tablespoons cold butter

1/2 cup ice water

Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the butter, and pulse it into flour mixture, 5 or 6 times. Drizzle in ice water, pulsing 2 or 3 times, just until the dough is combined.

Dump dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least a half-hour in the refrigerator. Meanwhile prepare the fillings.

For the blueberry filling

Makes 4-5, 4 oz. pies
3 cups blueberries

zest of 1 lemon

2 tablespoons lemon juice

1/4 cup sugar, plus more for top of pie

big pinch salt

1 tablespoon ground instant tapioca (I use my coffee grinder)

In a medium saucepan, heat 1 1/2 cups blueberries, zest and juice over medium-high heat. Stir frequently, and allow the sauce to reduce a bit, until it coats the back of a spoon. Cook for about 10 minutes. Remove from heat, and combine in a medium bowl with the fresh berries, sugar, salt, and tapioca. Set aside while you prepare the crust.

For the cherry filling

Makes 4-5, 4 oz. pies
3 cups cherries, pitted and halved

zest of 1 lemon

2 tablespoons lemon juice

1/4 cup sugar, plus more for top of pie

big pinch salt

1 tablespoon ground tapioca

In a medium bowl, toss all of the ingredients together. Set aside while you prepare the crust. Preheat the oven to 400 degrees, and place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.

On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle. Use the scraps to cut out the stars with a tiny star cookie cutter. Spoon in 4 tablespoons or so of filling, press top crust into place, and crimp edges with a fork or your fingers. Add the star, and make 4 very small incisions in the top of the dough to vent. Sprinkle the top of each pie with 1/2 teaspoon or so of sugar. 

Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Turn the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days

I realize this recipe is a little, okay, a lot more complex than my usual ones, but thought this could be a festive dessert to try and bring to a BBQ that you may be having this weekend. Or if you're going camping, these pack away nice and easily.

Also, if you in the bay area, WorkshopSF holds a 'pie in a jar' making class. So if you need a little extra help in the kitchen with these ( there's a course to guide you through.

Bon Appetit and Happy Weekend!


May 22, 2012

All the Pretty Colors

Swimsuit time. Memorial Day weekend is almost upon us. I cannot tell you how much I am looking forward to this long weekend, no work and plans for fun in the sun. I like this weekend because it signifies that it is officially the start to summer. Three months of glorious sun! Which in turn means, it's also officially swimsuit time. Gotta have a cute new suit to make a splash.

Check out all the pretty colors...




What's your favorite swimsuit style? I am usually a triangle bikini gal myself. However, it seems this summer I can't help but gravitate toward the retro high waisted bikinis, they look so cute and classic. I think my favs out of this line up are the light green bikini number and the dark blue one-piece sailor suit. 

Got any fun plans for the weekend? Do tell.


PS. Have the models gotten skinnier or have I just eaten too much of my fair share of LSL foodie Fridays and frozen yogurt? Too teeny-tiny if you ask moi.

*Credits - 1/2, 3/4, 5/6, 7/8, 9/10, 11/12, 13/14, 15/16

May 18, 2012

LSL {Foodie Friday} - Grilled Halibut & Tomatoes with Pesto Orzo

I'm hungry! I'm especially hungry for some light and healthy summertime food. To me that screams anything made from the grill. And you know what also sounds fun, an outdoor dinner party with yummy wine, I'll be wearing this pretty dress, and we can all enjoy this summer recipe together. Sound good?!

Grilled Halibut and Tomatoes with Pesto Orzo 
Serves 4 

2 tablespoons extra virgin olive oil 
3/4 pound halibut 
1/2 pound orzo pasta, cooked according to package instructions 
1/4 cup fresh pesto
1 to 2 bunches small tomatoes on the vine 
Fresh basil, for garnish (optional) 

1. Oil the grates of a grill and heat to medium high. 
2. Drizzle fish and tomatoes with olive oil and sprinkle with salt and pepper. Place fish and tomatoes on grill and cook until fish easily flakes, about 3 minutes per side depending on thickness of fish. 
3. Divide orzo between plates and top wit a dollop of pesto. Place fish on top and top fish with tomatoes. Garnish with basil if desired.

And only four ingredients! Done and done. And what's even better is these ingredients are often found at my (or any) local farmers' market, so they'll be fresher than ever while supporting our local growers. Again, done and done. What sounds like a good Friday evening plan to you? Anything in particular you would rather be doing?

Bon Appetit and Happy Weekend!


May 14, 2012

Oh Snap!

How do you like my ridiculously cheesy, pun-intended, title of this post? Well good, cause I like it too. As promised, I would take more photos of myself, my life, and my daily doings. Here they are in all their instagram glory...

1. A very thoughtful housewarming gift from a friend, a Jonathan Adler vase. (swoon!) // 2. Louis Vuitton windows // 3. An apartment complex in my neighborhood, looks more like a dollhouse to me // 4. Pretty flowers // 5. Pretty clouds (I have so many cloud pics on my phone, it's kind of embarrassing) // 6. Happy Cinco de Drinko - frozen margarita from a friend. // 7. At the Alameda Flea Market, looking out at the SF skyline // 8. HOT, some fun (life-sized) letters // 9. Silverware galore // 10. My view of my first online "class" // 11. If you squint you can see two street names of what I will be calling my new apt from now on, Laurent's Chateau ;) // 12. A Saturday in the park // 13. "Your Blog Sucks." I thought that was a funny coffee holder and I maaay have to go back and take that home with me. // 14. Jean Paul Gaultier's signature. His exhibit is at the de Young Museum in SF from now until mid-August // 15. Madonna's corset from her 'Material Girl' video and tour by JPG // 16. My favorite piece from JPG's exhibit // 17. A summer staple, fro yo // 18. Ramen and MS Living // 19. My dream car. Since I was nine I have wanted a '66 Mustang // 20. Happy Mother's Day, Momma J. (pic taken at my 30th derby-themed bday)


*Credit - all pics taken with my trusty iPhone

May 11, 2012

LSL {Foodie Friday} - No Bake Nutella Cheesecakes

I am craving something sweet. Okay confession, most of the time I am craving something sweet. And, cheesecake is one of my favorite desserts, if only for the fact that I hardly eat it, so when I do it's feel like a special occasion. 

And then there's Nutella. Another confession, I have a small obsession with it. I actually told myself that for my NY's resolution I was going to try and go this whole year without eating it. (And even though I told you I don't normally do resolutions, five months in, so far so good.) You see once I start with it, it's a very slippery slope. Picture me with a spoon, the jar over the kitchen sink and a messy face. Telling myself just one more bite, I'd say. That would be the last. Put it back in the cabinet. Then all of the sudden the jar is empty. How'd that happen? Soon after, I start plotting my next Target run where Nutella is usually on sale. (As you can see through this very embarrassing story, it's a bit huge problem.)

However, once I saw this recipe, which is making it's rounds on Pinterest, then saw how easy it is to make, I realized I may have to break my non-NY resolution/no Nutella rule.

No Bake Nutella Cheesecakes
Yield: 4-6 servings
Prep Time: 15 minutes

For the Crust
12 Oreo Cookies, crushed into crumbs

3 tablespoons unsalted butter, melted

For the Filling
1 (8 ounce) package cream cheese, softened

2/3 cup Nutella

1 teaspoon pure vanilla extract

1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

I seriously can't get over how delicious this recipe looks. I have a feeling that this is one where the dessert tastes as good as it looks kinda deal. I think I have my next B.Y.O.D idea for any dinner parties/BBQs that I'm invited to, just so I can taste it try my hand at making it. (Psst, that was a hint hint friends. It might be get-together time soon.) What is your favorite foodie vice? Have you ever made a no-bake cheesecake thing before? 

Bon Appetit and Happy Weekend!


May 10, 2012


My current crush of the moment: pale pink.  

This current crush is wanting to me to buy and paint everything pale pink. And good news, Vogue is telling me that pale pinks are in this season. (they are my bible and they do know best) ;)

What colors are you currently crushing on? Are you feeling pretty in pink like me? 


PS. Okay, can we talk about how fabulous those curtains are in the 2nd photo, the wall color of the 3rd one, the shirt dress of the 4th one, and the ornate mirror of the last one. Wowza is all I'm gonna say.

*Credits - 1/2/3/4/5/6/7/8/9

May 4, 2012

LSL {Foodie Friday} - Olé

Happy Cinco de Drinko Mayo. You know it's funny how different this holiday is now compared to when I was in college. Then, it was how early could you get up and find a Mexican restaurant that would let you start drinking. Nowadays it's more of a lunch or dinner event with far less margaritas involved. Don't get me wrong both periods in time had their perks, but now I am more concerned with not having a hangover due to all that triple sec. 

Like most people, I love Mexican food and could eat that for most meals, everyday. If you check out Cooking Light's latest issue it's chock-full of yummy and healthy-ish sounding recipes like this and this that you could whip up to make for a Mexican feast. 

However, I decided to pay homage to my Cinco de Drinko days and show you how to make a grown up version of the standard Margarita, a Spicy Grapefruit concoction. I think I'll grab some friends, add some chips and salsa, sip on these, and laugh at ourselves 
chat about the "good ol college" days?

Spicy Grapefruit Margarita
Makes 8

2 cups plus 2 tablespoons tequila
1-2 habanero chiles, halved
Kosher salt
6 cups fresh pink grapefruit juice

Mix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is desired. Discard chiles. DO AHEAD Can be made 1 month ahead. Cover; chill.

Pour enough water onto a small plate to cover. Pour enough salt onto another small plate to cover by 1/4". Dip rims of eight 12-ounce glasses into water (or rub a lime on them), then into salt to lightly coat; fill with ice. Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.

*Note: The longer the tequila is infused with the chiles, the hotter it gets. And the reviews say this drink is a little on the spicy side so proceed with caution. Or you don't have to spice it up at all and make is a standard grapefruit marg by foregoing the chiles all together. 

If interested in more mouth-watering margarita flavors, go hereWhat are your weekend Cinco de Mayo plans? Going to a Mexican place like me or bucking the whole tradition and having Chinese food instead? 

Bon Appetit and Happy Weekend!


*Credits - Recipe by Eric Werner via Bon Appetit, Photo by Dean Kaufman
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