links and things

links and things | a beautiful floral entrance at feliz{a beautiful floral entrance at Feliz}

I was battling a little cold earlier this week, which slowed me down quite a bit, leaving me with much to catch up on. And with the weekend before the Thanksgiving holiday, I’ll be spending most of these next few days gearing up for that as well. Hope you have a great weekend!

links and things| the best ham and cheese with iced tea{the best ham and cheese sandwich with hibiscus mint iced tea}

links and things | amazing art by charlotte smith at e.a.s.t.{amazing art by Charlotte Smith at EAST}

All about the marble and brass combination.

I know I’ll be doing the twist soon!

Thanksgiving headquarters… Just in case you need the extra help.

Swooning over this wool trench.

A tour of a picture perfect home.

simple savorings : apple crisp

savor | apple crisp | 1I think it’s an unspoken truth that the Thanksgiving meal isn’t complete without something sweet. Particularly it’s pie… Apple, pecan, pumpkin; whatever it may be there is always room for a slice. This year I’m adding something new to the dessert table with this apple crisp. Yes, I realize it’s a bit untraditional, but who could resist sweet cinnamon apples covered with buttery crunchy top? I use two apple varieties (one tart and one sweet) for a bit of depth and a topping mixture of oats, pecans, and butter for the ultimate perfect crunch. Keep reading for the recipe…

savor | apple crisp | 2 savor | apple crisp | 3

Apple Crisp

*serves 6



  • juice of 1/2 a lemon
  • 4 apples (2 tart and 2 sweet)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces, plus more for baking dish


  • 3/4 cup rolled oats
  • 1/2 cup brown sugar (light or dark will do)
  • 1/4 cup pecans, coarsely chopped
  • 1/2 teaspoon coarse salt
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon coarse salt
  • 4 tablespoons cold unsalted butter, cut into small pieces


  1. Preheat the oven to 400 degrees. Position a rack in the center of the oven.
  2.  In a large bowl add lemon juice; set aside.
  3. Peel, core, and cut the apples into 1/2-inch wedges, and tossing the pieces in the bowl with lemon juice as they are cut, to prevent browning.
  4. To the bowl add apples, add the granulated sugar, cinnamon, and flour; toss to combine.
  5. Pour fruit mixture into a buttered 8-by-8-inch baking dish or 9 inch pie dish and scatter the 2 tablespoons of butter on top.
  6. In the same bowl, combine the oats, brown sugar, pecans, flour, and salt.
  7. Cut in the remaining 4 tablespoons of butter using a pastry blender, a fork, or hands.
  8. Sprinkle the topping evenly over the fruit and bake on the center rack for 40 to 45 minutes, until the topping is dark golden and the apples are bubbling.
  9. Cool slightly on a wire cooling rack.
  10. Scoop out with a large spoon to serve in bowls.

links and things

links and things | fun pinatas at the park{fun piñata in the park}

Happy Friday friends! After spending a couple weekends lingering around at home we have a full schedule these next couple of days… A couple art shows along with Sunday brunch. But first we will be kicking things off with a Tex-Mex dinner this evening. Hope you all have a fantastic weekend! Keep reading for more of my links and things…

links and things | the most adorable cookie{the most adorable cookie}

links and things | late night cappuccino{late night cappuccino} 

These pretzels are everything!

Kitchen envy.

Gorgeous gift wrapping.

This moody fall floral arrangement is simply stunning.

Loving the new GG site!

simple savorings : creamy mushroom soup

simple savorings | mushroom soupThere is nothing more comforting than making a batch of soup on a chilly evening and curling up on the sofa enjoying said soup. And that’s exactly what I did recently! I went beyond the classic tomato and chicken noodle and took it even further with a creamy mushroom soup. Using three different types of mushrooms and a dash of crème fraîche for an earthy rich and creamy soup perfect for an autumn evening. Serve with French bread for the ultimate pairing. Keep reading for the recipe…

simple savorings | mushroom soup | 2

simple savorings | mushroom soup | 3

Mushroom Soup

*serves 4


  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6 ounces crimini mushrooms, stemmed and chopped
  • 8 ounces white button mushrooms, stemmed and chopped
  • 6 ounces fresh shiitake mushrooms, stemmed and chopped
  • 1 tablespoon chopped fresh thyme, plus more for serving
  • 1/2 cup dry white wine
  • 3 cups organic vegetable broth
  • 4 ounces crème fraîche, plus more for serving


  1. In large pot over medium-high, heat the olive oil; add onions and garlic; sauté until golden, about 5 minutes.
  2. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
  3. Add wine and stir for 5 minutes.
  4.  Stir in broth; bring soup to boil and simmer for 20 minutes.
  5. In batches, remove the soup from the pot and carefully purée.
  6. Once it’s all been puréed, add crème fraîche and seasoning carefully to taste.
  7. Bring to a boil and simmer uncovered 10 minutes.
  8. Ladle into bowls, dallop with crème fraîche and sprinkle with thyme; serve immediately.

girl talk : LOLA

girl talk | lolaAlright ladies, this post might be a little TMI for some, but you know me if I find something I love and truly believe in, I can’t help but to share it with you. Today I want to talk about a new girlfriend of mine, LOLA. 100% cotton tampons in a customized assortment delivered directly to your door… Now that’s a girlfriend! All natural and chemical free, I’m 100% in and trust me when I say they really work as I’ve been using them for the past couple of months. And can we talk about how gorgeous the packaging is?! (I know there I go again with packaging talk) But really, it’s just so pretty!