romanticize

{The sweetest chickens who I love to meet on our evening walks.}

After a month off to celebrate my birthday, wrap up the semester, and enjoy some much needed rest, it feels great to be back. Summer has never been my favorite season – I prefer the cold to the heat – but this summer feels different. It’s not that I have any plans to travel or have an adventure. Rather, I’m just excited to continue with my current schedule: spend time moving every day at the gym and with our evening walks {to see the chickens, obviously}, play with my three boys, make pizza {with my 2020 pandemic sourdough starter} as often as possible, watch movies in the middle of the day {my guilty pleasure is a made-for-TV romcom from Hallmark or true crime thriller on Lifetime}, and create something everyday {be it a drawing, a poem, a painting, a meal, or something else that brings me joy}.

This weekend I’m excited to continue with my all of my same, aforementioned summer plans, make meals at home {cooking is one of my love languages after all}, and of course, celebrate the fathers in my life. I hope you have a wonderful one as well! x

{Yellow roses with a pink paint splatter look are the perfect combination of my favorite colors.}

{Pastel blue eggs that make for the prettiest brunch. P.S.: The only difference between these blue eggs and the classic white and brown ones is the yolks are a deeper orange hue.}

{The yummiest virgin cocktail, topped with Chardonnay grapes.}

{Ripened apricots, still on the tree.}

{Fragrant pink roses on our walk that beckoned me to stop to literally smell the roses.}

x Paris

One of my favorite dishes has always been crepes, but up until our trip to Paris a couple of decades ago {I can’t believe it’s been so long}, I had never tried savory crepes. We always made them at home with maple syrup, cinnamon sugar, and butter, but near Notre Dame we picked up a four cheese crepe as a mid morning snack. It was beyond decadent and encouraged me to try a savory veggie crepe at the Louvre later during that trip {which is still by far the best crepes – for both sweet and savory – that I have ever had}. I occasionally try to recreate savory crepes at home, but this particular recipe turned out to be perfect. Using a basic crepe recipe, I added in fresh spinach and crumbled bleu cheese that melted over a low flame atop the freshly made crepes. Once it was done I folded the crepes in half and cut it, crumbled more bleu cheese on top, and garnished it with fresh spinach leaves. Finally, I drizzled it with lavender infused honey {equal parts lavender simple syrup and honey} to add a sweetness to the pungent cheese and crisp spinach leaves. It was the perfect combination of something savory and fresh with just a touch of floral infused sweetness.