In My Cup: And Where Have You Been, Darling?

ImageImage

To answer the question posed, I could probably say, “I’ve been being 24.”  Sliding from sunny, yellow, days…into shady, gray, moments that seem a little surreal.  Perhaps, I could even say it was the fact that the shrimp and oyster festival (read above post and you’ll understand the reference) got rained out and ruined my mood for three whole months. But then again- that would just be sad- oh, and a little pathetic. Continue reading “In My Cup: And Where Have You Been, Darling?”

Advertisements

Saturday Mornings: Food & Fashion.

ImageImage  

{raga animal print sweater}

Many moments I’ve found myself in lately have been ‘catastrophically awesome’. I believe this is going to be a new term with a serious phase in front of it. What exactly do I mean? Well, it means that is pretty much the feeling that goes hand-in-hand with your 20s. I’ve found myself here and there, worried about things we simply shouldn’t worry about, because they will happen one way or another. However, trying to keep little spaces in my day where I’m doing tiny things to try and cohesively mend whatever is bothering me has seemed to help a lot. Like taking a few moments to flip through a magazine, or devote time to particular projects I’m working on, looking through recipes I’d like to try out, start a new DIY project, etc. Last week, I even re-purposed a book solely for the purpose of ‘writing to the Universe.’ Why yes, my loves, it does sound a bit crazy. However, I highly recommend trying it out. Mostly because after I’ve been doing it I feel like things have been smoothing themselves out all in the presence of good vibes and karma. Who knows? Maybe the Universe is indeed listening to us if we just say what we’re thinking, and direct it its’ way. I’ve really been on this Eat, Pray, Love (like with this article I just finished, Eat, Pray, Love Intentionally) kick lately. But hey, if things end up being ‘catastrophically awesome’…I’ll take it. 

Image

In other realms of life, you can see, above, this Saturday has been consistent with Blackberry Muffin Cakes, coffee, and unintentional matching of Nordstrom Anniversary finds. Food & fashion, true loves. The link to my (on sale) sweater is above, and it’s the softest most amazing sweater to perhaps ever grace the earth. I love it. Plus the print was too wonderful not to dream of wearing it everyday, even in the middle of summer. Bless me. Anyhow, this morning I grabbed some of summer’s prettiest Blackberries from the farmer’s market and decided to whip up mini blackberry cakes…which ended up being mostly blueberry/half blackberry. But whatever. The Blackberries were prettier and stole the show. I included my gluten-free recipe to them, below. I have a real love affair with blueberry muffins, so I wanted the classic to be the base, but with added blackberries for a pretty summer dessert that incorporated the best of both worlds. I like the idea of mini cakes mostly because it feels a little more dangerous than regular muffins- yet these are pretty much guilt-free. Feel free to play with this recipe as much as you like, as always. Hope you’re having a lovely, calm, de-stressed, Saturday. xoxo.

Image 

mini blackberry cakes

ingredients

1 3/4 cup of brown rice flour 

1 cup of naturally sweetened vanilla almond milk

2 eggs 

1 tsp. baking powder

1/4 cup of grapeseed oil (I eyed it, so tread lightly with the oil)

1/2 cup coconut palm sugar 

1 tbsp. agave syrup 

1 cup blueberries (mine were frozen, I’m a cheat)

1/2 cup farmer’s market blackberries

 Preheat oven to 375 degrees. Mix brown rice flour, almond milk, eggs, and grapeseed oil. After broken down, add all sugar- agave and coconut palm, and your baking powder. Next, carefully fold in your berries so they stay whole and do not break apart in your batter. Pour into your pan (I used my tart pan for the ‘cake’ vibe.) Bake for 20 minutes. Enjoy with your favorite Nordstrom anniversary sweater, of course. 

ImageImageImageImageImageImageImage