Friday, July 25, 2014
Coconut cream pops are one of my favorite frozen treats so I knew we had to try a version with rum. These cream pops taste exactly like a piña colada but with a smooth, creamy texture studded by coconut shreds.
Piña Colada Cream Pops
1/2 cup coconut milk
1/2 cup sweetened coconut cream
1/4 cup pineapple juice
juice of 1 lime
2 tablespoons rum
1/2 cup sweetened shredded coconut
Add coconut milk, coconut cream, pineapple juice, rum, and lime juice to food processor. Blend until smooth. Add shredded coconut and pulse until incorporated. Pour into ice pop molds and freeze overnight. Makes about 10 pops.
See the entire boozy ice pop series here.
Tuesday, July 22, 2014
When summer's at its hottest, I often have a hard time motivating myself to cook anything. I like to have a couple dishes that I can throw together without much time or thought when just the idea of cooking exhausts me. I used tomatoes, cucumber, strawberries, and peaches here but this salad works well with almost any summer produce you have on hand.
Simple Summer Salad
1 cucumber, halved and sliced
1 peach, sliced
1/2 quart strawberries, halved
1/2 quart cherry tomatoes, halved
1/2 cup seasoned rice wine vinegar
2 teaspoons orange bitters
Add chopped fruits and vegetables to a large bowl or dish. Mix vinegar and bitters in a liquid measure and pour over fruits and vegetables. Toss until evenly coated. Top salad with freshly ground black pepper and enjoy!
Tuesday, July 15, 2014
We still have two more boozy ice pops to share, but we really considered stopping at these, because there is probably nothing, ice pop or not, that could be better. In fact, we really considered stopping after adding bourbon to vanilla ice cream and just eating that. While that's certainly a fine idea, go ahead and make these pops--the raspberry is the perfect companion for the vanilla-bourbon creaminess, and they are super simple to make.
Raspberry and bourbon cream pops
2 cups raspberries (we used frozen berries)
1/2 cup water
1 cup vanilla ice cream, softened
2 tablespoons bourbon
1). Puree the berries, sugar, and water in a food processor. Using a fine mesh sieve, strain the puree into a measuring cup or other container that is easy to pour. Discard the seeds and rinse the food processor bowl.
2). Combine the ice cream and bourbon in the food processor and pulse until mixed well. Transfer this to another measuring cup.
3). Distribute the raspberry mixture among the wells of the pop mold.
4). Add the ice cream mixture to each well of the mold.
5). Using a wooden skewer (a chopstick, knife, or something similar also works), swirl the raspberry and ice cream together in each well.
6). Insert sticks and freeze overnight. Run the mold under warm water for a few seconds to release the pops. You can wrap each unmolded pop in freezer paper, then put in a plastic bag, and freeze for enjoying later. Makes about 8 pops.
See the entire boozy ice pops series here.
Friday, July 11, 2014
1. san diego sun hat, 2. i was told there'd be cake by sloane crosley, 3. john lewis ombre beach towel, 4. rebecca minkoff baxter sunglasses, 5. topshop scallop swimsuit, 6. forever 21 cosmetic bag, 7. supergoop! spf 50 sunscreen oil, 8. supergoop! spf 30 lip balm, 9. madewell m. carter tote
1. triangl dakota superfly swimsuit, 2. maslin beach towel, 3. evian mineral water spray, 4. murad sun balm, 5. takeya water bottle, 6. quay sunglasses, 7. dazed and confused magazine, 8. grey magazine, 9. lula magazine, 10. oyster magazine, 11. unif vapor pack
In a couple of weeks we will be on our way to the east coast for a family beach vacation. We're all pretty excited because it's been many months since our whole family was together (can't wait to see you, Danielle!) and many years since we've all been to the beach. We both went a little crazy this year with swimsuit and accessory shopping in preparation for the trip, but it's hard not to when you haven't bought a new swimsuit in over four years. We can't wait to be on the sand with a margarita in one hand and a good read in the other (and copious amounts of sunscreen on our bodies to keep us from turning into tomatoes).
Thursday, July 10, 2014
I had been on the hunt for a nice mid-century modern dresser to fix up for over a year when Kathleen found this gem on Craigslist back in March. Overall the dresser was in great shape aside from some damage to the finish. After stripping and sanding the entire dresser, I stained it with Minwax oil-based stain in Special Walnut. Then I used Minwax Wipe-On Poly in Clear Satin to finish the wood. I wanted the wood to be protected but I didn't want the look of a shiny varnish. I had never used wipe-on poly before and I was a little nervous but it ended up being extremely easy. I cut up an old t-shirt into rags and used them to apply the poly. It seemed to soak right into the wood and gave it a beautiful finish.
After the wood was finished we painted the cutouts on the drawers, rails between the drawers, and the knobs with brass liquid gilding. I bought these knobs but ended up liking the look of the original knobs more. Then I sealed the gilding with brush-on polyurethane.
I'm so happy with my new dresser! The darker stain and sassy gold detailing really brought it back to life. It took a few months but I'm excited to finally be able to use it.
Tuesday, July 8, 2014
Our second boozy ice pop this month is inspired by one of my favorite cocktails, the basil gimlet. Since it is one of my go-to drinks when I go out in the summer I couldn't resist creating a slightly sweeter, frozen version to enjoy at home.
Basil Gimlet Ice Pop
3/4 cup sugar
3/4 cup water
4-5 large basil leaves
1/2 cup water
6 tablespoons gin
2 tablespoons lime
Add 3/4 cup water and sugar to a small saucepan and stir over medium heat until sugar dissolves. When mixture starts to boil, remove from heat and stir in basil leaves. Allow mixture to steep for 3 minutes. Remove leaves and allow mixture to cool. Add syrup and remaining ingredients to food processor and mix. Distribute mixture evenly among ice pop mold wells. Freeze overnight. Remove pops from mold by running mold under warm water for a few seconds and carefully pulling out pops. Store ice pops by wrapping them individually in freezer paper and sealing them in a plastic zip bag. Makes 5-8 pops.
Friday, July 4, 2014
|via apartment therapy|
|via timothy whealon|
|via angus fergusson|
|via anne sage|
|via sf girl by bay|
|via studio wm|
I've been planning on painting my bedroom for several months and have been trying to decide on a color. My initial plan was plain, pure white, which would look great with the honey-colored wood floors and vaulted ceilings. I was certain I had made up my mind until I saw a couple pictures of pale pink rooms. Warm, soft, dreamy, and everything my eight-year-old self would hate, I couldn't get the color out of my head. I've been collecting images of pretty pink walls for weeks now trying to convince myself to take the plunge, and seeing them all together just about has me out the door to the hardware store.