Three Things.

Hourglass & Bloom


One of my favorite parts of our new little home: the buffet. It’s currently hosting booze, fragrant lilies, and a record player. Now I just need to sniff out a local record store – any Los Angeleans have a tip?




Hourglass & Bloom


I took this on a recent visit to Seattle. The naturally occurring color palette in just this one frame is so inspiring! All of the rich, bright, rustic tones of a Californian sunset. And speaking of Californian sunsets………




Hourglass & Bloom #engagement


Mike and I are beyond thrilled with the shots from our recent engagement session with Ryan Weeger Photography. I can’t believe I was able to narrow it down to just one for this post…..I love every single one!






Ok so here’s the deal. Our wedding venue allows us to bring in as much beer and wine as our little hearts could possibly desire, but we are limited to two cocktail choices for our guests. TWO. And they have to be “pre-mixed”.

To some this may be a bit of a dilemma, but to Mike and I, it’s just another excused to pretend we’re mixologists and get sloshed………….you know, for the sake of the wedding. We’re on the hunt for something refreshing and flavorful that embodies the general atmosphere of the venue. The central Californian foothills will be blanketed in golden September sun, a light salty breeze will drift in from the coast, the lemon groves will rustle gently in the background as they soak in the last of the daylight, and a crimson sunset will illuminate the old Spanish barn, filtering in through the gaps in the sideboards as we dance the night away. It will be an absolutely gorgeous, emotional, thrilling day. But what will we be drinking?

Contestant number one: The Cucumber Rosemary Gin & Tonic



Cucumber Rosemary Gin & Tonic //

Cucumber Rosemary Gin & Tonic //



The Cucumber Rosemary Gin & Tonic enjoys seersucker pants, long afternoons spent toiling in the garden, and being served in a monogrammed pitcher with plenty of crushed ice. CRG&T has a refreshing personality and is adept at maintaining a light, airy conversation about horse breeds of the world or perhaps an article in the latest issue of Martha Stewart Living.

To make your very own Cucumber Rosemary Gin & Tonic, you will first need to whip up a batch of rosemary simple syrup. Don’t be scared. It’s easy.

Rosemary Simple Syrup

2 cups water

2 cups sugar

5 sprigs fresh rosemary



Rosemary Simple Syrup //

Rosemary Simple Syrup //

Rosemary Simple Syrup //



Place the water and sugar in a pot, then heat gently on the stove until boiling. Once the mixture begins to boil, give it a quick stir until all the sugar has dissolved. Now, remove from the heat and throw in the rosemary sprigs. Let the mixture steep for two hours on the kitchen counter. Once it’s cooled, pour into a jar and keep it in the fridge for up to a month! Easy peasy!



Rosemary Simple Syrup //

Rosemary Simple Syrup //



Okay so now that you’ve cooked up a little herbaceous simple syrup, let’s get back to the cocktail, shall we? Great.

The Cucumber Rosemary Gin & Tonic

Dry Gin

Rosemary simple syrup

Cucumber, peeled and sliced

Tonic water

Crushed ice

Place two or three thin slices of cucumber and one sprig of fresh rosemary in the bottom of a glass and muddle with the back of a spoon. Pour in equal parts gin to tonic, and two tablespoons of rosemary simple syrup. Stir in the crushed ice and serve!



Cucumber Rosemary Gin & Tonic //

Cucumber Rosemary Gin & Tonic //



Isn’t she lovely?

So I need your help again. I know I know I’m soooooo helpless. It’s just that you guys are so good! Everyone chimed in with such awesome, clever suggestions for a bouquet toss song that I can’t help but coming back to you for more advice….

What would be your cocktail of choice on a balmy September afternoon in an old barn nestled in the central Californian coast? Tell me! I’m getting thirsty already…




Have you ever lived alone? With a roommate? With a lover? With a husband? A Wife?


Nesting // Hourglass & Bloom



I’m thinking of all the places I’ve called home – some proudly so, some perhaps a bit reluctantly. The first time I moved out of my parents’ I was…well I think I was eighteen. That sounds right. I moved in with one of my brothers because his roommate was moving out and it just made sense. Kind of like baby steps. I adore my brother, but I’m fairly sure that although living with him was like THE coolest thing ever to me, he probably wanted to strangle me. I cooked fish without opening the kitchen (and every other) window, I let bathroom-cleaning duties fall by the wayside, I constantly used his Old Spice deodorant and his Paris Hilton for Men cologne, and generally was just a messy little piglet relishing in my newfound freedom. Whatever, we still love each other. More so now that those years are behind us.

After my brother got engaged to the lovely Sarah, I left the lovebirds to the apartment and moved in with my friend Marissa and a girl we found on Craigslist. We had a gorgeous townhome with hardwood floors, enormous walk-in closets, a cozy brick fireplace, and an awesome little patio where I grew basil and strung up pretty white lights. Marissa was basically as messy as I was, if not more so, and I felt right at home. We doubled our wardrobe and spent ninety percent of our time watching Will & Grace re-runs and nursing massive hangovers.

I honestly can’t remember why I moved out, but I think we had a bit of a spat and I hated her for like two months or something so I moved back in with my parents for a hot minute before schlepping my belongings to an apartment on Blanton Street with Hallie and my best friend Diane. Ah yes, Blanton….a funny little apartment with mold in the walls, cracked-out neighbors, and a mean Chinese landlord. We hung my grandma’s chandelier, painted a wall red, and I grew tomatoes on the balcony. I was living here when Mike and I started dating. The first night he slept over, he accidentally found the hatchet I kept in my nightstand and probably thought twice about ever talking to me again.

Mike was then living in a loft in downtown Los Angeles, a place I would soon think of as my second home. I loved that loft. I loved that the building was a really, really old bank with a vault and old elevators. I loved the high ceilings, exposed brick walls, and spiral staircase. I loved the view from the deck, and the nights we spent drinking wine and talking until 3 am.

The next year, I moved into my first ever all-by-my-self studio cottage. No roommates. Wyatt and I could walk around naked and watch whatever we wanted on TV. My grandma’s chandelier again lit up the room, and the French doors opened up to my very own little backyard. And while I basked in the glory of my very own place, Mike moved to Marina Del Rey and settled in a brand-new community right on the harbor. There was an ever-present salty ocean breeze, a big kitchen, and a nice gym. Again, we commuted an hour back and forth, making memories in each home.

Now here we are, scouring Craigslist in search of our first apartment together. A little nest. Finally, coming home to each other every night. No more “my house” “your house”. My side of the bed will only be in one bed. I won’t have to pack parmesan cheese in my overnight bag because he never has any at his house. We can hang pictures on the walls and we can still walk around naked because there will never be roommates to think of ever again ever. I have never been more excited to move.

Where have you lived? What walls have you known and what have those walls known about you?



Carrot and Cumin Latkes

I hope everyone had a beautiful Easter weekend!

Mine was filled with jelly beans, giggling nephews, lots of cocktails, sunshine, and of course…a smorgasbord of tasty treats. While I battle through my day-after food coma, I’ll leave you with one of my new favorites: Carrot Latkes! These savory little pancakes are the perfect springtime snack – best served with a dollop of sour cream and washed down with a frosty glass of prosecco!


Carrot Latkes // hourglass & bloom



Start by peeling about six or seven medium carrots and three russet potatoes. Using a box grater or food processor, shred the potatoes and carrots; in a large mixing bowl, measure four cups grated carrot, and two cups grated potato. Stir in a third of a cup all-purpose flour.

In a separate bowl, whisk together two large eggs, then pour over the carrot/potato mixture and combine thoroughly. Season liberally with cumin and salt then set aside.


Carrot Latkes // hourglass & bloom

Carrot Latkes // hourglass & bloom

Carrot Latkes // hourglass & bloom


Now, heat two tablespoons of oil (olive or vegetable will work) in a large skillet over medium-high heat. Working in small batches to avoid over-crowding the pan, spoon dollops of the carrot mixture into the pan and flatten gently with a fork or spatula. Fry for three minutes on each side, or until golden brown. Repeat until all of your carrot batter is gone, replenishing the frying oil as needed.

Place the hot latkes on parchement or a paper towel, and keep in the oven at 300 degrees for ten minutes, or until you’re ready to serve them to your starving guests! (or…you know…just yourself).


Carrot Latkes // hourglass & bloom


Carrot Latkes // hourglass & bloom

Carrot Latkes // hourglass & bloom


If you, by some miracle, have leftovers – just pop them in the freezer! They’ll keep perfectly until your next carotene craving…




What did you all do for Easter?