Wednesday, March 12, 2014


i can not wait for the first day i can leave my coat at home.

i received a spring "birch box"  in the mail yesterday which was super fun. i love these surprises.   it included a pretty spring scent, a fun pink lip gloss, some much needed moisturizing cream, some sunscreen and much more.  loved it!  perfect sizes  for a weekend away.

i can't wait to wear my new spring shoes. loving everything about them.  being a shoe fanatic doesn't help.
i just can't wait to stop wearing boots.

and a perfect summer sneaker beloved by french girls everywhere. super comfortable, pretty and tomboyish all at once.

i look forward to starting up the garden again and i am loving my new cookbook  it is keeping me super inspired.

can't wait to go back to this restaurant  the food was amazing.

and a recipe for the cold rainy morning forecasted for tomorrow.

best baked oatmeal  

thank you yossy!   

2 cups rolled oats
1 cup pecans, toasted and chopped
¼-⅓ cup maple syrup
1 tsp. baking powder
1/2 tsp. ground cinnamon
¼ tsp. salt
2 1/4 cups whole milk
1 large egg
3 tbsp. coconut oil (or butter) melted
2 cups blueberries (fresh or frozen)

what to do:
preheat oven to 375F and butter the inside of an 8-inch square or 9-inch round baking dish.

in a large bowl combine the oats, baking powder, cinnamon and salt (this can be done the night before). in a large measuring cup whisk the maple syrup, milk and egg. spread half of the oat mixture in the baking dish. top it with half of the pecans and blueberries, then add the rest of the oats on top. gently pour the milk mixture over the oats and shake the dish a bit so the ingredients settle. scatter the rest of the berries and pecans over the top and drizzle with the melted coconut oil.

bake for 35-45 minutes until the top is golden and the oats have set. serve warm with additional maple syrup and butter if desired.

  love sent, xo

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