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Tonight's tablescape for Jenni Kayne + Loeffler Randall is all about simple, organic, beauty. A long wood table will be filled with arrangements overflowing with herbs such as oregano, sage, and rosemary with little pops of white blooms like ranunculus, anenomes, and garden roses. I loved making this tablescape. The arrangements feel elegant and feminine. And, as an added bonus, everything smells insanely amazing!
A lot of you have been asking me for my list of must have kitchen supplies. So, here you go! These are the top ten items I use the most in the kitchen. I know some of them are on the pricey side (they were wedding gifts), but there are often cheaper alternatives or you can just slowly start building your collection. Also, think about your style of cooking and the way you exist in the kitchen. Not everyone is going to need a rice cooker or a bialetti.
A few weeks ago, we paired up with Jenni Kayne to share some of our tried and true tips for creating the ultimate cheeseboard on her blog, Rip+Tan. For this particular board, we used the following cheese and charcuterie:
Saint Angel - Triple Creme Brie, Cows Milk
Humboldt Fog by Cypress Grove - goat milk
Westcombe Cheddar - raw cows milk
Parmigiano Reggiano - unpasteurized cows milk
Chop Fennel Salami
Tips for creating the perfect cheeseboard:
1) The Board.
A lot of you have been asking for a list of supplies for making smoothies, so here you go! By no means do you have to get all of these things (I know a lot of them are super expensive), but this is just a list of things that I use or have used and like. The powders and supplements, while expensive, do last a very long time, so just keep that in mind. It might be best to just start with a few basics like an oil, a nut butter, and 1 powder and build from there. Happy SMOOTHIE TIME!
Coconut Oil (Dr.
This year I wanted to create something a little different for our Thanksgiving tablescape. But, I still wanted it to have a seasonal and festive feel. I bought a white ceramic bowl from Target and filled it with a kabocha squash, mini pumpkins, lilies, protea, berries, tangerines and had a lot of the elements spilling out on to the table. All the flowers had plastic water tubes on the bottom of them to keep them from wilting and I just hid them beneath the layers of fruit and pumpkins.
Brunch is the best. This past weekend we catered and did the floral design for a beautiful Tillamook Brunch. At Light Lab in Atwater Village, it was a festive Friendsgiving with lots of delicious dishes featuring Tillamook products. For flowers, we did organic fall arrangements filled with persimmons, roses, chinese mums, eucalyptus, berries, carnations, and lots of greenery.
Today, we made some blooms for a baby shower at Au Fudge. The client wanted whites and greens with an organic feel. We filled the arrangements with lots of rosemary, sage, and lavender. It all smelled amazing! As an added touch, we created garlands of eucalyptus down the center of each table.
In addition to the catering, we also created the flower arrangements for the Rebecca Atwood x Method event at Light Lab. A perfect compliment to the indigo and white runners, the blooms were whites and greens with pops of orange and peach. The flowers included dahlias, roses, ranunculus, and seasonal greenery.
Today we were lucky enough to do some gorgeous fall flowers for two of our favorites, Who What Wear and Target. To preview their upcoming fall collection, they threw a beautiful and intimate luncheon at AOC. Inspired by the collection's color palette, we made arrangements filled with deep magenta dahlias, mustard colored roses, and lots of whites and blushy pinks. As a party favor, each guest got to take home a small flower arrangements. Such a cute idea!
Photos by Mike Windle/Getty Images for Who What Wear Collection x Target
One of our favorites, Gaby from What's Gaby Cooking, invited us to make some bright blooms and gift boxes for an easter brunch she was hosting with McCormick. Sticking with the easter theme, we decided on bright pops of color in white vases for the tablescape. As for the gift boxes, we filled them with McCormick spices for the ladies to take home as a party favor. xoxo
Costa is all about being independent right now, especially when it comes to eating. No more spooning in tasteless vegetable purées or eating one puff at a time. He wants to hold the spoon, drink from the cup, and attempt to get all the food into his mouth on his own. I mean, yesterday he wanted to hold his own breakfast burrito! With that being said, it does feel like a small victory when you discover products that will make both of your lives a little easier. Cut to Munchkin.