my sweet friend jessi recently launched her new photography business, jessi nichols photography. for her portfolio, she asked if i'd be willing to pose for a few portraits. of course, honored, i said yes. i mean, who doesn't love an opportunity to twirl around in a dress in the middle of a field. the weather was perfect and we caught the sun just in time. it wasn't even cold until the sun went down... a typical [but lovely] south carolina fall day...
Tuesday, November 19, 2013
pictures by jessi
Monday, November 18, 2013
a giveaway with esther & dorothy
- how did you discover your passion for jewelry designing?
- "by coincidence. when looking for work in montreal (cananda) back in 2000 i looked also for a way to kill the free time. once, in walmart, I popped into the hobby & crafts section, bought some beads...and i was hooked. getting more beads and creating the first pieces on a small table in the computer room was my first designing experience. it was the beginning of an artistic road that is developing today..."
- what inspired you to start your business?
- "a situation in poland. once i moved from canada i discovered pretty fast that there is no such thing as a shop with beads in warsaw. so i opened one within a year, and soon after started developing my own jewelry design in a more professional and sophisticated way. really, it was to respond to the need of retail customers and my own need of creating. "
- how long have you been designing jewelry?
- "since 2000 or so, but i was painting before and studying some design art in montreal."
- where do you find your inspiration?
- "i always find inspiration from old pieces i work with...the vintage pieces. also colors, fashion, trends, nature. it is impossible to have only one source of inspiration. they come from different places and in surprising ways as well. i just keep my mind open to new ideas."
- what does your creative process look like?
- "well, keeping the mind open for new ideas, thinking 'what if i do this like that, or that this way.' sometimes i sketch. sometimes i design while working, as the piece changes its final look many ways in the meantime of designing. i am not restricted and in my case, discipline of design isn't working."
- how would you describe your style?
- "for sure it is called combination, or assemblage. meaning, it combines different styles and materials. i feel comfortable working with 100 year old pieces and contemporary. i struggled to define my style up to the moment when i realized that it is a concatenation of different ones."
- can you tell us a little bit more about your shop?
- "my web-shop isn't finished. i am working now on esther & dorothy home decor web-shop where i will sell handmade home decor items. the one for the jewelry will also evolve in design and functionality. yet, step by step, as rome wasn't build in one day."
the giveaway will be open until friday. happy monday!
Friday, November 15, 2013
here's to a happy weekend!
i don't know about you, but it's been a long week over here. we are ready to lay back, kick up our feet, and celebrate with a little fall drink, so here's a recipe that i hope will help us do just that...
apple cider bourbon punch
ingredients:
- 1 2-L bottle diet ginger-ale
- 4 cups apple cider
- 1/2 - 1 cup bourbon (depending on how strong you like it)
- juice of one lemon
- half an apple, diced
pour the first four ingredients into a large punch bowl and mix well. finish it off by adding the diced apples and serve.
drink up, and happy weekend!
Thursday, November 14, 2013
Ruche Sugar and Spice Holiday Cookbook
thanks for the feature, ruche!
Wednesday, November 13, 2013
savory pumpkin pizza, aka, the best pizza you will ever eat. ever.
i don't know if i can express to you how much i love this pizza. it is good. so good...so good that we've had it twice this week, and so good that i even ate a slice of it at 3 in the afternoon. who eats pizza at 3 in the afternoon? guilty. and try this recipe and you will be guilty, too. that's, of course, if you have any leftovers and if it makes it in your fridge that long. i don't know about you, but my husband likes cold pizza for breakfast. maybe 3 o'clock pizza isn't so weird....
i love pumpkin everything. pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes...pumpkin carving. but i've kind of burnt myself out on the whole pumpkin theme this year. but this pizza is like a whole new element of pumpkin. not the sweet flavor you find in baked goods, but savory. so this goes out to all you crazy people without a sweet tooth who may feel you miss out on the pumpkin train every year. savory pumpkin pizza, just for you...
i love pumpkin everything. pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes...pumpkin carving. but i've kind of burnt myself out on the whole pumpkin theme this year. but this pizza is like a whole new element of pumpkin. not the sweet flavor you find in baked goods, but savory. so this goes out to all you crazy people without a sweet tooth who may feel you miss out on the pumpkin train every year. savory pumpkin pizza, just for you...
savory pumpkin pizza
ingredients:
- one ready to bake pizza dough
- 1 cup pumpkin puree
- 1 sweet onion, dice
- 1 tsp. sugar
- 2 cloves garlic, minced
- 1 shallot, diced
- 2 tsp. thyme
- salt and pepper to taste
- 1/2 cup freshly grated parmesan cheese (opt for the fresh - its totally worth it)
- 2 cups freshly grated havarti cheese
- 1 cup arugula
preheat the oven to 350 F. for those that have a pizza stone, put the stone in the oven to warm. while the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. you'll want to cook them on low heat for...a while. i call it caramelizing them...but they don't really caramelize. i'm not patient enough...so i just cook them until they are soft, smell fantastic, and are relatively translucent. when they are about halfway cooked, sprinkle 1 tsp. sugar on them. as they cook, continue to stir and move them around with a spatula.
next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. mix in the parmesan cheese. salt and pepper to taste.
finally, follow the directions on the package for preparing the dough. this is the hardest part for me. scofield's way better at it...so i'll typically leave this step up to him. otherwise, we'll have a lumpy square pizza and who wants that.
once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mixture. add the arugula, and then add the grated havarti cheese. you can add a dash of salt and pepper here, too, if you would like.
the directions on the pizza dough package will instruct you to cook it anywhere from 10-12 minutes, but personally, i like to cook mine for 20-25 minutes. then again, i'll eat burnt toast for breakfast, so don't listen to me.
happy cooking!
happy cooking!
Monday, November 11, 2013
celebrating the holidays with west elm
when i think about the holidays and our family traditions, the first thing that comes to mind is gathering around the table. whether its our big thanksgiving meal, christmas eve dinner, or our christmas day brunch, its the gathering and sharing a meal together that really makes the holiday season special.
for us, dinner together every night at 6 just didn't happen...so i knew these meals were extra special and certainly not to be taken for granted. my mom would spend all day in the kitchen cooking, and then she'd pull out the china, silver, and crystal glasses [you know, that expensive stuff that hides out in the cabinets and collects dust 11 out of 12 months of the year]. and if i can be honest, these evenings together totally made up for all of the dinners missed during the year. now as i'm older, it's my goal to create that same atmosphere for my own holiday spread. if there's one thing i have learned, it's to never underestimate the power of dimmed lights and candles. that's why i love these candles and votives so from west elm so much [pictured above]. they add just the right amount of elegance and holiday cheer i'm looking for.
what are your favorite holiday memories and traditions!? i'd love to hear!
--
*This post is sponsored by West Elm, but all opinions are my own.
Friday, November 8, 2013
happy friday + a giveaway!
to enter the giveaway, simply use the rafflecopter below. all you have to do is follow Love Lola on instagram, pinterest, or bloglovin'. you can also tweet about the giveaway for an additional entry.
in addition, Tuttorosso is also hosting a campaign on their facebook page where you have the chance to win an heirloom wooden spoon along with a 6-piece signature cooking set by La Creuset (!!). to enter the additional drawing, head on over to Tuttorosso Tomatoes, like their page, and enter your personal information here.
good luck! and happy friday!
a Rafflecopter giveaway
Thursday, November 7, 2013
introducing isabel marant pour h&m
isabel marant creates an electic wardrobe with bohemian accessories, yet it is all very elegant at the same time. i don't think you could describe a more ideal style for me. it's right up my alley! and don't forget our men..they'll be included in the new collection, too!
above, i'm sporting my new favorite fall staple - a scarf from the new collection. see what i mean by bohemian, yet elegant? it was the perfect addition to my outfit for an outdoor wedding.
have i convinced you yet!? if not, maybe this video will below...
happy almost weekend!
Wednesday, November 6, 2013
pumpkin chai cupcakes with maple cream cheese frosting
pumpkin and chai...two of my favorite parts of fall. when it comes to lattes, i often have trouble deciding between the two. but when it comes to cupcakes, i thought "why not combine the two!?" so i did. and this was the delicious result...
pumpkin chai cupcakes with maple cream cheese frosting
ingredients:
- 3/4 cup pumpkin puree
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. cardamom
- pinch of all spice
- 1/2 tsp. salt
for the icing:
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 2 cups confectioner's sugar (+ more if you want a thicker icing)
heat the oven to 375 F. In a small bowl, mix together the butter, sugar, and maple syrup until smooth. add the pumpkin puree, eggs, and vanilla extract. mix until well blended. in another bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, all spice, and salt. fold the dry ingredients into the wet ingredients. mix until fully incorporated. prepare a muffin tin by spray with cooking spray, or lining with cupcake liners. spoon the dough into each muffin compartment. bake in the oven for 20-22 minutes. remove from heat and let cool.
while the cupcakes are cooling, prepare the icing. using a hand mixer, whisk together the butter and cream cheese. next, add the maple syrup and vanilla extract. finally, whisk in the confectioner's sugar until you have a thick consistency. remove the cooled cupcakes from the pan and add the icing.
Monday, November 4, 2013
blueberry goat cheese and beet grilled cheese
have you noticed i like weird flavor combinations... because i do. my staple in high school was steamed vegetables, cheese, and peanut butter. seriously?... i'm wondering how i enjoyed that, too. i haven't had that one in a while... but a new favorite in my recipe archive is this blueberry goat cheese and beet grilled cheese. the goat cheese is a perfect accent to the beets, and the blueberries add a fun, fruity kick. plus, what's not to love about a purple and green sandwich!?
blueberry goat cheese and beet grilled cheese
serves 2
ingredients:
- blueberry goat cheese block [from trader joe's]
- 1/2 avocado, cut into thin slices
- 4 slices bread
- butter
- 2 beets, cooked, peeled, and cut into thin pieces [i buy mine ready to eat from trader joe's]
heat the stove top to medium low. while it's warming, butter one side of each slice of bread. cut the goat cheese block into small slices and spread on each piece of bread [the side without butter] to the thickness you desire. layer the avocado and beets on top of the goat cheese. top the sandwiches with its partner bread, and place on the stove top - butter side down. cook on one side for about five minutes and then flip to cook the other side. the sandwich is ready when the cheese is melted and the sandwich bread is browned.
enjoy! hope your week is off to a great start!
Friday, November 1, 2013
day trip to atlanta
hope you all had a fun and happy halloween!
Wednesday, October 30, 2013
fall snapshots.
^spiced pumpkin candle. my house smells like heaven right now....because everyone knows that heaven smells like pumpkin baked goods. duh.
^and lots of coffee lately...
i would include a picture of the beautiful pumpkin chocolate chip cookies that i made, but we ate them all...in less than 24 hours... so there.
^yellow is one of my favorite colors...and it's everywhere. in the trees, on the ground. it's the best.
^my hunter boots. they'll brighten any cloudy day. love these guys.^and lots of coffee lately...
i would include a picture of the beautiful pumpkin chocolate chip cookies that i made, but we ate them all...in less than 24 hours... so there.
Monday, October 28, 2013
mocha beet brownies
i don't know what it is with me and beets...but adding them to baked good just makes me happy. remember this cake for my husbands birthday? and that was his second beet cake. the year before, i made him this recipe. he's totally use to it by now. when i'm baking in the kitchen, he patiently asks, "what's hiding in there this time?" but don't let him fool you...i've totally converted him. we'll have friends over and he'll brag, "i guess you'll never bet what's in there...it's good for you too!" bam. that's right baby. keep preachin'.
mocha beet brownies
adapted from vegetarian times
ingredients:
- 2 large cooked beets [i buy mine already cooked and ready to use from trader joe's]
- 1 stick melted butter [1/2 cup]
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. pure vanilla extract
- 2 eggs
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tbsp. coffee grounds
- 1 cup dark chocolate chips
preheat the oven to 350 F. using a food processor, puree the beets until smooth. in a small bowl, whisk the melted butter and sugar together. when combined, add the vanilla and eggs and continue to whisk. next, add the pureed beets to the wet ingredients. in another bowl, combine the dry ingredients - flour, cocoa, and coffee grounds. fold the dry ingredients into the wet ingredients and gently mix until just combined. fold in the chocolate chips. pour the into a prepared brownie baking pan. bake for 30 minutes, until a toothpick comes out clean. let cool, and then cut into squares.
enjoy!
Thursday, October 24, 2013
for the sensitive type
my husband did a strength finder test for his job. recently, i finally got around to doing it too so we could compare our results. and as i expected, my number one strength was empathy. and in a lot of ways, that pretty much means sensitivity. my greatest strength...but also my greatest weakness. sometimes my sensitivity is debilitating. sometimes it's a gift. i'm learning to appreciate and embrace it. i'm also learning to allow myself to feel all the emotions that come with it. at the retreat i attended a few weeks ago, we read this poem below. with that emotional, sensitive nature of mine, the poem spoke to me in more ways than one. i'm not sure where you are...but this poem is a perfect reminder of the natural ebb and flow of life, of loss and gain, of losing to find. so as the leaves are falling around us, what do you need to allow to fall away? maybe a relationship, a broken past, some unrealistic expectation or of yourself, or maybe even a lie you've been believing...
if i can let you go...
if i can let you go as a tree let go
their leaves, so casually, one by one;
if i can come to know what they do know,
that fall is the release, the consummation,
then fear of time and the uncertain fruit
would not distemper the great lucid skies...
this strangest autumn, mellow and acute.
if i can take the dark with open eyes
and call it seasonal, not harsh or strange
[for love itself may need a time of sleep],
and, treelike, stand unmoved before the change,
lose what i lose to keep what i can keep,
the strange root still alive under the snow,
love will endure - if i can let you go.
-mary sarton
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