a photo a day.

i don’t typically make new years resolutions, but this year i did set a goal to take one photo with my nice, non-iphone camera each day. just one. just to get back in the habit of taking a photo intentionally. sometimes it’s 10pm before i remember to take the photo and it’s a snapshot of me winding down before bed. sometimes it’s a place i’d like to remember. sometimes it’s a portrait of the wonderful folks i spend time with everyday, (or just occasionally).

here are a few windows into 2015 so far:

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inspired by: anthro.

on a breeze through anthro today, i spotted these cute little fragrances. loving the colors and painterly flowers. a pop of spring for those of you on the east coast in the snow today.

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“wine takes us from the world, and coffee restores us to it again. in between, we eat.”

— adam gopnik (via)

the best.

happiest of anniversaries to the loveliest of parents. these two are my rocks and they are the best people i know. thanks for getting hitched 35 years ago. xo


sour cream blueberry muffins.

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i’m a sucker for a hearty blueberry muffin. i used to work at a cafe in new zealand and we made fresh muffins from scratch every morning. our chef used yogurt in her variations to keep them nice and moist. it was hard to stay away from them fresh out of the oven with a nice flat white.

i modified a few recipes from the joy of cooking for this batch. if you like to experiment, the joy of cooking is a great resource. next time, i think i’ll add some kind of sugary crumb topping…

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter (melted)
1 cup sour cream
1/3 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries

preheat oven to 400°. grease muffin tray or use paper liners. mix together flour, baking powder, baking soda and salt. set aside. in a separate bowl beat eggs, then stir in butter, sour cream, sugar and vanilla. add wet and dry ingredients, careful not to over mix. fold in blueberries.

spoon into muffin tray, filling all the way to the top for jumbo muffins. bake for 15-20 minutes. cool for 2-3 minutes in tray, then transfer to a wire rack to cool completely.

inspired by: karl the fog.

i live in the sunniest part of san francisco, a little doughnut hole amidst the fog. i can’t complain, though a little part of me has always been drawn to the famous san francisco fog. you can follow this ethereal, dreamy phenomenon on instagram and twitter: @karlthefog (wisdom included).

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“the imagination needs moodling—long, inefficient happy idling, dawdling, and puttering.”

— brenda veland (via)

chocolate chocolate chocolate.


i was in the mood for chocolate last week. i have also come to the realization that all cookies (and chocolate, for that matter) should be sprinkled with sea salt. thus, i tested out these little morsels. after taking them over to J&J’s for dinner, they received a unanimous YES.

and in case you were wondering, they are even better dipped in coffee. chocolate cookies count as breakfast, right?


double chocolate sea salt cookies

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 tsp hot water
1/2 tsp fine sea salt
course sea salt (for sprinkling)
1/4 cup unsweetened dark chocolate cocoa powder
1-1/2 cups flour
1 cup dark chocolate wafers (like these)

preheat oven to 350.

cream together butter and both sugars, then add egg and vanilla. dissolve the baking soda in the hot water and stir that in, along with the cocoa powder and salt. stir in flour and chocolate wafers. roll into 1″ balls, slightly flattened and place on a cookie sheet lined with parchment paper. sprinkle with course sea salt. bake for 10 minutes.

cool + enjoy!

*very slightly adapted from sweet french toast.