Saturday, April 26, 2014


Hi All!

I've been really interested in decorating lately and caring more for the space I call home. I realized that I wanted to decorate my house, not by the trends of interior design, but with items that have history and meaning to me. I have always said "I would rather have a small place with lots of personal history rather than a large one with none." The world can so easily over complicate things and products; when sometimes the simplest or the one-of-a-kind gems we find are better than any copy. In progress...making my house a home. 

Flowers: from a friend. Dresser: owned by children from a family that moved back to their home in Isreal. Cards on Mirror: THREE wedding invitations from loved ones in Minnesota
 bell: under the lights, a gift given for Christmas when I was 6 years old
 Jewelry tree: handmade by me, White pot: from a friend along with the floral photograph on the wall
 Blue China: from Nick as a representation of the first set of dishes we share together, Floral China: from a family that had it in their family for generations
 black and white photo of Jesus: made from my Dad right before he sold his business
 painting: wood I found in a dumpster that I painted into this you see
 flowers: freshly picked from outside. sometimes the smaller vases are the ones I like the most, no need to oversize everything
 a view: looking out my window I can see my plants in bloom. I remember putting them in that pot from a small start
 glass: I remember having a glass of wine with a friend from this cup right before she moved to California. Now she is married and still living there

Basket: for a picnic or to hold blankets for guests. Light blue blanket: from grandparents. Painting: I made this painting by looking at a photograph of myself when I was about 2 years old on Halloween; wearing a dinosaur costume
 Blanket: from my aunt as a gift for graduation of confirmation. Lights: shopping trip with grandma
I've been told many times my home feels peaceful. The answer to why...because it's full of memories from all those I love---<3

Thursday, April 17, 2014


One of the most enjoyable times I have is when I'm spending time in nature. What better place to do this than where the trees surround the dusty trails and the heat meets snow. This place is called Prescott Arizona. I went up to the little small town last Saturday to meet with my friend and take a nature hike. It was amazing. The pictures don't even come close to showing how pretty it was because I was more focused on my hike than taking photos. There were bikers speeding back and fourth getting ready for a big event coming up, the sun peeking through the trees, and a light wind to cool us off the entire way.  

Thursday, April 10, 2014


TWIST TO A CROSTINI (all credit  for the recipe and photos are from

market list

goat cheese
romesco (red pepper spread)
2 fennel bulbs
1 bunch of carrotts
3 beets
2 cups grape tomatoes (red and orange)
1 bunch asparagus
1 avacado
2 strawberries
1 baguette

photo 1 (1050x700)

On making the crostini:
Cut baguette into ½ inch slices to form the crostini. Coat sauté pan with olive oil, lay the crostini in pan and allow them to become golden.
Carrot, Beet & Fennel Pickles
Pickling Mixture
1 Cup Water
¼ Cup Rice Wine Vinegar
2 Tbsp Kosher Salt
2 Tbsp Sugar
Pickling Vegetables
½ Beet, Peeled and Cut into Small Matchsticks
1 Carrot, Peeled and Cut into Small Matchsticks
½ Fennel Bulb, Thinly Sliced
Mix all ingredients together until salt and sugar dissolve. Divide mixture into two containers.  Place beets into one container and carrots and fennel into the other. Let sit for at least an hour.
photo 4 (1050x700)
Roasted + Raw Vegetables With Balsamic Reduction
Balsamic Reduction
1 Cup Balsamic Vinegar
¼ Cup Sugar
Place ingredients into a sauté pan. Reduce on medium heat until it becomes syrupy (approximately 10 minutes).
Roasted Vegetables
4 Asparagus Stalks
6 Carrots, Sliced on the Bias
½ Bulb of Fennel, Thinly Sliced
1 ½ Cups of Grape Tomatoes
1 Beet (Leave Skin on for Roasting)
¼ Cup Olive Oil
2 Tbsp Balsamic Vinegar
Salt & Pepper
Pre-heat oven to 350 degrees. Line baking sheet with foil. Toss vegetables on baking sheet with ¼ cup olive oil, 2 Tbsp balsamic vinegar, and season with salt and pepper. Cook asparagus, carrots and fennel until somewhat browned and fork tender (approximately 10 minutes for asparagus, 15 minutes for carrots and 20 minutes for fennel). Cook grape tomatoes until slightly browned but not bursting (approximately 20-25 minutes). Cook beet until completely browned and fork tender (approximately 30-35 minutes). Let beet cool and then peel outer skin.
Raw Vegetables
1 Carrot, Thinly Sliced
½ Cup Grape Tomatoes, Halved
1 Avocado, Thinly Sliced
½ Beet, Thinly Sliced
6 Strawberries
1. Pickled Crostini
Dip each crostini into olive oil and Balsamic vinegar, top with a small amount of pickled carrot, beet and fennel.
2. Green Crostini
Spread each crostini with ½ Tbsp Pesto, stack with 3 slices of avocado and 1/3 stem of roasted asparagus.
3. Dessert Crostini
Spread each crostini with ½ Tbsp Goat cheese, stack with two sliced strawberries, and drizzle with 1 Tsp Balsamic reduction.
4. Let’s Get Saucey Crostini
Spread each crostini with 1 Tsp pesto and 1 Tsp Romesco, stack with two slices of roasted carrot, 1/3 stem of roasted asparagus, and one roasted grape tomato.
5. Raw Crostini
Spread each crostini with two slices of mashed avocado, stack with one slice of raw beet, two raw tomato halves and top with a raw fennel frond.
6. Farmer Crostini
Spread each crostini with ½ Tbsp Goat cheese, stack with two slices of avocado, one slice of roasted beet and top with 1 Tbsp of raw, thinly sliced fennel.
7. Roasted Vegetable Crostini
Dip each crostini in Balsamic vinegar, stack with two slices of roasted beet, three slices of roasted carrot and one slice of roasted fennel.
8. Orange Crostini
Spread each crostini with ½ Tbsp Romesco, stack with three sices of roasted carrot and two roasted yellow/orange grape tomatoes.
9. Mediterranean Crostini
Spread each crostini with ½ Tbsp Pesto, stack 1/3 stem of roasted asparagus, three roasted grape tomatoes and sprinkle with ¼ Tsp Feta to top.
10. Red Crostini
Dice two slices of roasted beet, one grape tomato and two strawberries and mix together. Dip each crostini in Balsamic vinegar, top with beet, tomato and strawberry mixture, and drizzle with olive oil and sprinkle with salt and pepper.
photo 5 (1050x734)

Saturday, April 5, 2014


Not too far from the downtown city lights of Phoenix Arizona there is a serene getaway called Maya's Farm. The hard working farmers love what they do, while their heart is so much involved with the cultivating and distributing of natures best produce and flowers in bloom. 

I've only gone to see Maya and her farm a couple times, but the enjoyment I've had is beyond explainable. Visiting the farm is just another representation of how I feel about America missing living simply and appreciating the natural surrounding we have. There is benefit in growing something and knowing you have a part in its maturity. A satisfaction of confidence comes from accomplishment in almost anything we do to serve.