Thursday, September 18, 2014

Photo Diary: Art Around Town

Remember me saying that these horses are all over town?  I wasn't kidding.  This one is in The Morris Bookshop.

 If you go the bookshop, do be sure to visit the bathroom.

Shared by Coffee Times and Lexington Coffee and Tea. They are the same place, really.  My favorite of favorite local places.

 Storm drain in Chevy Chase.

 Al's bar.  Delicious burgers and hipster music scene galore.

Outside of the Arcadium Bar.

Random Place I Saw

We took my brother to West Sixth Brewery.  Fuck you, Magic Hat.

Update: This post originally ran July 15th, 2013. I am especially busy this week and didn't have time for a new post. Enjoy our art!

Tuesday, September 16, 2014

These are a Few of my Favorite Things

Top: Anthropologie// Jeans: True Religion// Jacket: Free People// Shoes: Dolce Vita// Lipstick: Chanel Rivoli

Sometimes all you need is to search your closet for old favorites. It's like shopping, but free. While rearranging my closet so all my fall wear is readily available, I found all these great items that I haven't worn in forever. I am almost sad that it's starting to cool down and I didn't break out this Anthro top more often when it was incredibly hot. Either way, it's time to enjoy these old favorites now. Tell me, how often do you sort through your closet? And good "new" finds lately?

Thursday, September 11, 2014

Vanilla Lattes

There is something so sacred about morning coffee. It's not just the caffeine either. There is that special warmth the seeps into your bones. The scent of new life each day. However, as much as I love my cup of Jo each morning, I do enjoy changing it up a little. That is where this recipe comes in handy. It's not just a traditional latte, the hint of vanilla and the tiny amount of sweetness leaking through can be perfect for that morning you need an extra boost to transform your morning. Please note that you can certainly use standard brewed coffee and still get a delicious drink. I prefer to brew espresso in my Bialetti, but regular coffee is still sensational. 

  • 2 shots espresso
  • steamed milk
  • 1 tablespoon sugar
  • 1 tablespoon vanilla extract
Firstly, brew your espresso and heat your milk over a low flame, whisking frequently until hot and frothy. How much to use depends on your tastes, but I used roughly 1 cup. Then add a tablespoon (or what you like) of sugar to your mug.

Then pour the coffee into the mug.

  Then add a spoonful of vanilla and stir well until the sugar is dissolved.

Now it is time to pour the delicious, hot milk into your cup. Don't be stingy!

Next up, serve with a healthy breakfast. My favorite recently has been strawberries and cottage cheese. Heavenly.

tl;dr: Brew some espresso, heat some milk, dump some sugar and vanilla extract into that mug and mix it all together for an extra kickstart to Monday.

Tuesday, September 9, 2014


Shirt: Free People// Jeans: True Religion// Sneakers: Converse

Funny story. Originally, I was not going to share these pictures. I felt like this was a boring outfit. Something I wear when I don't know what to wear and just want to be comfortable. But you guys, there is nothing wrong with that. It's one of my favorite tees - you have seen it featured on the blog several times. And these jeans are so comfy I could only have this pair and be happy. So, since this made me happy, why not share it?! So here it is. Sometimes, being comfortable and effortlessly cool is a wonderful feeling.

Thursday, September 4, 2014

Photo Diary: Evan's Orchard

Here are the rest of my photos from our apple picking adventure. There is something just so darn satisfying about picking your own food and then taking a big bite immediately after paying. I hope to go back when more types are ready; right now they only had Scarlet Galas and Ruby Johns, both of which are crisp and delicious. Also, does anyone else want to be a kid again so they can play in the hay bale castle? Please say I am not the only one.

Would anyone be interested in an apple based recipe? I might try to come up with something for the season. I used to do a cooking blog, but I just do not have the time/money to constantly be coming up with fresh things. I think a few recipes here and there might make a nice touch to this blog though. Please let me know if this would interest you!

P.S. All photos taken with my husband's phone. Not bad eh?

Tuesday, September 2, 2014

Apple Pickin'

Going to be honest: I was super lazy this weekend. Really, the only thing we "did" was pick apples at Evan's Orchard. I have more photos of the orchard itself later, but for now, these will suffice. I can smell the delicious simmer of applesauce coming our way, and I now know fall will soon arrive. What do you do to open the fall season? It's still hot here, but no reason to not eat delicious apples!

Thursday, August 28, 2014

Baked Brie

Few things are as hearty, delicious, and soothing as a baked brie. They are super easy to make and can make all these rainy evenings Lexington has been having seem like a dream. You can use any jam or fruit spread you like - my mother had given us some homemade strawberry preserves, so I chose to incorporate them. If you wish, you can make your own pastry crust, but I do not have a food processor so laziness kicked in. The first thing you will notice about this sin of a dessert is the light sweetness followed a rush of warm, savory cheese taking your mouth to an island in heaven. The stuff of dreams!

Baked Brie

  • 1 can crescent roll dough
  • 2-3 tablespoons fruit spread of choice
  • 1 round of brie cheese (rind removed if desired)

Preheat oven to temperature specified on the dough container. Carefully spread the dough onto a baking sheet. Do not spread too thin. If the crescent rolls start to break apart, simply push them together so that you have one large sheet of dough. Spread a thin layer of fruit spread.

Place the brie in the center.

Carefully fold the dough over the brie, and bake for the time specified on the canned dough, roughly 12 minutes.

Yes, some of the spread will leak out if you have any holes at all in the dough, but that was not really a problem. Let the pan cool and the stuff chips right off. Remove the brie with a wide spatula to a separate plate. Cut into that baby and enjoy.