Words really can’t describe how much I wish I’d stayed in Miami! Perhaps, someday, I’ll be able to just live out my Januaries and Februaries out in the sunshine state. In the meantime, hope these photos can teleport you for even just a nanosecond to the beautiful paradise of South Beach.
4.13.14 by sarah
Hi friends! So clearly, I haven’t been cooking much lately. I did, however, fangirl when I landed in Miami on Friday afternoon, when I got a text saying one of my favorite grilled cheese recipes made it onto A Cup of Jo’s weekly round-up!
Anyway, I’m on yet another weekend away from DC — beaching it up in Miami. Naturally, I want everything to be flamingo-themed. Check out these cute pieces that I’m obsessed with from around the internet. And, since DC is all pink everything right now because it’s peak cherry blossom weekend, the color theme can carry through.
Hope your weekend is just as filled with sun as mine is! Xo.
Kate Spade rose aviators // Flamingo scarf //aldo beach tote // Madewell birdshow bikini // miami beach postcard////Forever 21 flamingo tee (men’s, but who cares) J. Crew 3-inch chinos // verity beach towel (it “rejects” the rectangle. swoon.)
4.09.14 by sarah
My life, lately, as told by Instagram. Follow along here!
- Spring texture in a pretty form: pineapples on display outside of Whole Foods this morning.
- Shopping in Florida: April bought a Coach bag (similar here), I bought jorts. The world is backwards.
- Chopped off 11 inches of hair, and donated it to Pantene’s Beautiful Lengths program. I will say, I’m pretty obsessed with having short hair. I think I like it better short than long!
- Celebrating a job offer in NYC with a friend over French onion soup on a rainy day. I didn’t end up taking the job, but it was a good experience — and helped me figure out what exactly I’m looking for when it comes to preparing myself for the move to New York.
- Winter’s last hurrah. Snow, snow, go away. Luckily, I think spring is actually here.
- Emily delivered a diet coke to me while I was reading The Fault in Our Stars on the beach in Jacksonville. I really could not have asked for anything else.
- My roommate for a night — Stella, one of the cutest dogs in the world, helped me choose outfits on a recent interview trip to New York.
- Rockin’ a trend I picked up on last summer while in Norway: colorful sneakers with casual sportswear. I rocked my Heidi Klum for New Balance mint kicks on a casual Friday.
- Cheese swap — the latest bonding activity in my office at Department of Energy. The premise: a few members of the team bring in a serving of cheese, and we take a short break in the afternoon to eat cheese and chat about what’s happening at Energy. It’s a nice refresher for a long Monday afternoon.
4.03.14 by sarah
March and April are throwing me for a whirl, you guys. In just a few hours, I’ll be sitting on another bus, en route to New York for a quick, 24-hour trip. Oh, the travel woes of a DC girl who just wants to move to New York City. In the meantime, I’ve been pinning like a madwoman between projects. And, with the prospects of a new job and a new apartment, I’ve become obsessed with the possibilities of living on my own. Here are a few of my favorites from the Pinterest world. Follow along here!
Mint espresso pot ($30) // set of gold thread rings ($95) // that frosting!
The Edible Garden ($20) // // primitive reserve serving boards ($125) // yellow tea towel ($3)
Rose + fitzgerald mugavu wine holder ($25) // Adorable toms sandals ($59)
3.31.14 by sarah
Hi friends — it’s been a while since I’ve been able to really sit down and write something to put up here. Hell, even this post is kind of rushed! I’ve been jet setting and driving all over the place — for job interviews in New York, for weekends in Florida, and I have a few more trips coming up… so the schedule is a little crazy for me.
In the meantime, this playlist has kept me alive for the past few weeks. I hope it helps get you through these last days of winter.
Also, I chopped off all of my hair. Hoping you’re able to enjoy some nice weather!
3.14.14 by sarah
Happy Friday! This morning started off pretty chilly, but the weekend forecast here in DC is looking pretty darn gorgeous. Hoping you all get to have a nice weekend, too!
If you follow me on le twitter and instagram, you’re probably aware that I started working with Cava Mezze and Cava Mezze Grill to photograph all of the beautiful dishes and ingredients on their menu — and, as a food photographer who gets to chow down on everything after photo shoots are done, I can definitely say that the food tastes even better than it looks.
Liz and Nikki set me up with a couple of their dips, so this is the first of two recipes I’ve put together — a twist on an artichoke dip that my stepmom makes (which is really just one of the biggest highlights every time I go home to visit). With the added kick from Cava’s Crazy Feta, it’s the simplest of ingredients, and I’m not sure I love anything more than I love feta cheese.
I made this little pot of crazy feta artichoke dip for a friend’s birthday, which we celebrated Wednesday night over homemade pizza and bottles upon bottles of wine. I mentioned to the host that I made it with the Cava Crazy Feta dip, and she opened her fridge and revealed a few of the Cava dips that she already had in store… so they’re pretty much everywhere these days :)
We ate the dip with a fresh loaf of sourdough bread, heated in the oven and ripped apart by hand. I suggest you do the same! And look for Cava’s amazing products in your grocery store — here in DC, they’re at Whole Foods. And pretty much in everyone’s fridge.
Follow Cava here :)
Crazy Feta Artichoke Dip
- 1 package Crazy Feta by Cava Foods
- 2/3 cup Greek yogurt
- 1/2 cup cream cheese
- 1 egg
- 1 14 oz. can of artichoke hearts, drained
- 1 cup parmesan cheese, shredded or grated
- 1/2 cup Italian bread crumbs
- Preheat your oven to 350 degrees.
- In a stand mixer, beat the egg, and then mix in the cream cheese, Greek yogurt, and half of the parmesan.
- Stir in all of the Crazy Feta, and add the artichoke hearts, breaking them apart by hand as you add them to the bowl.
- Once completely mixed, transfer them to an oven-safe bowl, and top with parmesan cheese and bread crumbs.
- Bake at 350 degrees for about 30 minutes, or until the cheese is golden brown and hopefully bubbling.
- Cool slightly, and serve with pita or tortilla chips.
3.12.14 by sarah
Hi friends — so today, in addition to setting you up with a great brunch recipe, I’m here to tell you about a pretty awesome local production called the Baltimore Rock Opera Society (BROS, for short).
If you’ve been reading a while, you probably already know about my love affair with all things Baltimore… mostly because of its hip, grungy art community, and my attachment to the art school I almost went to up there. Let’s be real — my heart aches every time I get an email from MICA. But maybe… someday, I’ll go back to school for my MFA.
A close friend got involved with BROS last year, putting on some pretty amazing performances. I was lucky enough to catch a round-up performance of last year’s show at Artscape, Baltimore’s huge, amazing, humid art festival. The Natty Bo was flowing.
This year, the BROS are performing Grundlehammer — the description is here:
Gründlehämmer takes place in the land of Brotopia: a once-prosperous kingdom where the power of music can make crops grow, heal the sick, or smite an enemy. For 30 years Brotopia flourished and prospered – but a shadow has fallen across the land, cast by a tyrannical Dark King Lothario and an immortal cave-dwelling monster of unspeakable evil: the Gründle.
Something that I find particularly fascinating about the BROS is that, for the most part, every person that participates in these production, like myself and probably most of you, has a day job doing something completely different. I wouldn’t have realized this if a friend hadn’t mentioned this to me at the Artscape performance. I was pretty blown back by the talent, so I highly recommend trying to catch a show.
That being said, the BROS have teamed up with Thread Coffee in Baltimore and Yours Truly to sponsor a giveaway for two tickets to this year’s Gründlehämmer show — the tour is based in Baltimore, but they’re traveling to both Alexandria, VA, and Philly, PA for additional shows. In addition, the winner will get one bag of the BROS Blend coffee from Thread Coffee in Baltimore, MD.
Sounds great, right? There are a few ways to win — first, you MUST leave a comment below telling us which city you’d like to see the show in! Then, for extra entries, you can Tweet about the giveaway, like BROS on Facebook, or like Sweetsonian on Facebook. Each item will give you an extra entry in the giveaway. BUT — you have to do the additional pieces through Rafflecopter. If you don’t, it won’t count in the raffle! The contest ends at midnight this Friday, March 15.
Anyway, good luck! And check out the delicious BROS breakfast bake recipe below (Sweetsonian-ified, of course, for simplicity).
Recipe after the jump! (more…)
3.06.14 by sarah
Tuesday night, I found myself in a much-needed yoga class.
The past couple of weeks have been unconditionally brutal. You know those days where you literally have every single minute planned? Yeah. Try that for ten days straight. It makes my bones ache. And it takes me at least a few days to get back to normal, because stress is just something that I can’t handle these days. I was covering ARPA-E as a photographer (hellooooo, government nerd fest), gave a presentation to a design group in DC with some coworkers about why Energy.gov is awesome, and even ventured out to Vienna, Virginia, to see a friend of a friend of a friend perform, who happens to be an amazing singer/songwriter.
In high school and college, I thrived on stress. I needed to overload myself in order to get things done. I also used to drink so many vodka-red-bulls that I probably should have had a heart attack by junior year. But now, just the thought of having plans every night of the week makes me cringe. Even this last weekend — I could say it was relaxing, because I spent most of it snuggled up in bed or petting puppies tied up outside of Chipotle, but it was a weekend that had every living moment planned. There was no sudoku in bed, or impromptu Netflix wormholes, or hours with a book on the Java House patio. Lots of fun, but it still felt busy.
So finally, after what seemed like 4247895 days of straight-up booked calendar entries, I made it to the gym. I don’t know about you, but I don’t like to schedule yoga. I savor my workouts as something I opt to do in the time that I have for myself — and no one else. So finally, this week, I refused to pencil anything in. I went to yoga — a time slot and an instructor I had never been to before.
I set up my mat, and relaxed for a few minutes. And… ten minutes into the class, the teacher was still missing.
I’m sure the other 20 people in the class had varying levels of stress from their days and the week before, so when our gym manager came down to apologize, it was clear that the instructor wasn’t coming. But the most amazing thing happened — a woman sitting in the front row promised that she was a certified yoga instructor, and volunteered to teach the class.
Naturally, a room full of yogis is probably the most laid-back group of people ever, so almost everyone exclaimed something to the effect of “that would be AMAZING,” and that was that. And she led a class that I’m sure everyone enjoyed, and she started the class by asking us to practice forgiveness, because she hadn’t instructed yoga in over a year and a half.
I haven’t been able to stop thinking about how amazing that experience was — the personalities, and the yoga itself. Anyway, please forgive me for the radio silence. It’s been a long few weeks. Treat yourself with some easy biscuits (side note, these would be GREAT on a breakfast sandwich).
Sun-dried Tomato & Jalapeño Cheddar Biscuits
- 2 cups Bisquick
- 2/3 cup milk
- 1/2 cup cheddar cheese, shredded
- 2 fresh jalapeños
- 1 cup sun-dried tomatoes, diced
- 1/2 cup butter or 1/2 cup margarine, melted
- 1/4 teaspoon garlic powder
- Preheat your oven to 350 degrees, and line a baking sheet with parchment paper or a silicone liner.
- First, remove and discard the seeds from your jalapeños. Dice them finely, into about eighth-inch pieces. Combine them with the diced sun-dried tomatoes, and set aside.
- In a mixing bowl or the bowl of a stand mixer, combine the Bisquick, milk, and cheese — mix with the dough hook until everything is fully incorporated. Then, add in the jalapeños and tomatoes. When mixed, remove the dough from your mixer, and using your hands, form into a large, flat mound about an inch to an inch-and-a-half thick. Cut out biscuits with a biscuit cutter or some sort of jar — I used a 3-inch biscuit cutter.
- Then, melt your butter in the microwave, and stir in the garlic powder. Use a pastry brush or a spoon to dress the biscuits with a generous layer of butter.
- Bake for about 13 minutes, until the biscuits are a light golden brown.Makes 7 to 8 large biscuits.
Preparation time: 30 minute(s)
2.21.14 by sarah
Good news, everyone. February is almost over. Are you dreaming about warmer weather?
We’re having a warm spell (60 degrees all weekend, hooray!) before next week’s mini polar vortex. I’m crossing my fingers that it will be our last. In the meantime, here’s a playlist for your weekend — cook to it, jam to it, or sit in the park and soak up some sunlight. That’s what I’ll be doing!