Winters are, well, I wouldn’t say rough here in Santa Barbara, and I find a light weight cable knit sweater is essential for those (slightly) brisk winter days. I paired the sweater with a modern pendant necklace by Jill Michael, slouchy booties, and distressed jeans. Of course, the piece to resistance, is this fringe purse I found while out shopping at Chapala and Parker. I love the playfulness of fringe and the tooled scallop pattern I’m semi-obsessed with. What are your essentials for a Santa Barbara winter?
Back in March I spoke at Enjoy Event’s Co workshop about styling. I put together a farmer’s market inspired table, pulling pretty rainbow chard, artichoke, radiccio from Root’s Farm and plants from Ace Hardware. My goal was to make this table as green as possible (leftover decor = food, and the plants now live on my porch) and also easy to replicate. For containers, Found provided some of their insane collection of vintage trophies and I mixed in some galvanized aluminum pieces from one of my favorite local boutiques, Porch. And I finally got to use Casa de Perrin’s collection of heath china (how pretty are those plates). Each setting was also set with a little snack for guests of dried fruit and nuts. Thanks for having me ladies!
I love me a good brunch situation and when Kim, the editor of Flutter Magazine, asked me to style a modern, Nordic, take on brunch I was wayyy on board. The amazing Ayda Robana made the most incredible spread with quick pickles (obsessed), buckwheat pancakes, frisee salad with poached eggs and pork belly (hello, yum) all paired with amazing artisanal hot chocolate by Jessica Foster Confections. Nancy Neil captured all the action perfectly and also hosted our little soiree at her amazing cabin. We shot this on my birthday and it was certainly the best way to spend it! To see more of the spread, pick up a PRINT copy of the magazine here or visit the Flutter blog here.
I love an oversized centerpiece for a holiday buffet and this one features some my favorite flowers of the season including: holiday greens, flannel flower, hellebore, amaryllis, scabiosa, gold painted eucalyptus, and baby’s breath.
You can pick up the ingredients to make this arrangement at Fabulous Florals and you’ll need:
- 1 mixed bunch holiday greens
- 3 amaryllis
- 1 bunch hellebore
- 3 bunches flannel flower
- 1 bunch gold spray painted eucalyptus
- 1 bunch baby’s breath
-1 bunch scabiosa
I used an oversized wrought iron urn, you can find sometime similar at your local garden store. Since this container was hollow on the bottom, I put wet floral foam in a mini bucket and overlaid it with chicken wire. For bigger arrangements like this, chicken wire helps to keep the flowers and the foam together. Begin by placing your big greenery pieces to create your shape. Layer in gold eucalyptus and baby’s breath. Place your amaryllis and then the smaller flowers, hellebore, flannel flower, and scabiosa. Happy arranging!
Santa Barbara is certainly scarf country, it never gets quite cold enough for a coat, so my winter uniform consists of great sweaters that go with everything (hello black and white) and lots of scarfs. This one, from Chapala and Parker, is a cozy infinity style. I paired it with classic aged jeans, a gray T, wood bangles, a grey clutch, and houndstooth toms.
Who doesn’t love apple chips? Well this recipe by Le Petite Chef takes it the simple apple chip to a whole other level… Dipped in caramel and finished with fleur de sel these apple chips are the perfect compliment to your Thanksgiving menu.
Salted Caramel Apple Chips:
1/4 cup homemade or store bought caramel sauce (see how to make caramel here)
1-2 tsp Maldon sea salt
1. Heat oven to 225 degrees.
2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.
3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.
4. Using a pastry brush, brush caramel over the top of one half of each apple slice.
5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.
6. Sprinkle lightly with salt before serving.
A big thank you to Le Petite Chef for sharing this DELICIOUS recipe (these where gone shortly after this photo was taken).