Monthly Archives: March 2014

26 March 2014

Let’s Fly Away



Planes-05  Planes-06  Planes-08



Cardigan (Boutique Shop), Top (, Belt (Michael Kors), Mom Jeans (BDG), Sandals (Nine West), Bag (Kate Spade)

Finding things to do outside of Los Angeles has been something that Christian and I are currently working on. I found a Groupon for a plane museum a couple of months ago and since Christian has a huge interest in WWII planes, buying the Groupon was a no-brainer. It’s amazing to see how advanced the engineering was back in the 1940’s. They even restored some of the planes so that they could fly again. We were able to go into one of the planes, a B-17 Flying Fortress. Although the plane itself wasn’t in combat, it was interesting to see what they used during the war.

16 March 2014

Caramelized Pecans with Sea Salt


I went to a café over the weekend and ordered a sandwich that came with this delicious side salad. I probably remember that more than the sandwich. The salad was topped with caramelized pecans and I could not stop thinking about them. It was the perfect way to add nuttyness + sweetness to a tart salad. I did a bit of research on how to caramelize nuts and came up with my own recipe. I sprinkled a bit of sea salt on them while the nuts were cooling because…sea salt caramel. Why not?


You can use these to top on your salads, yogurt, ice cream or oatmeal. They’re even good enough to eat on their own!



Cooking time: Approx. 10 minutesCooling time: 30 min-1 hour


  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup
  • 1/2 – 3/4 cups of raw pecan halves
  • 1 pinch or two of sea salt


  • Heat up the brown sugar, coconut oil and agave syrup on a non-stick pan over medium heat.
  • Stir the mixture until it turns a caramel color and begins to bubble.
  • Add pecans into the pan and continue to stir, coating the pecans with the sugar mixture.
  • Continue to stir the pecans for an additional 5 minutes.
  • Remove from heat and let them cool on wax paper or silpat.
  • Sprinkle sea salt on the pecans before they cool completely.
  • Store in a cool and dry place.

*NOTE: Make sure you don’t clump your pecans together as they cool! The sugar will harden and they will stick together. I used chopsticks to transfer them from the pan to the wax paper.

Love my spice bowls? They’re handmade by my friend and I purchased them from her etsy, Five Lines Pottery. Check it out!

4 March 2014

Photo Diary: Palm Springs


If you follow me on Instagram, you probably know that I went to Palm Springs last month for their annual Tour de Palm Springs. We brought our dogs along this time and I have never seen them so excited before. The one in the photo is Waldo. It’s been three years riding 25 miles on my Electra beach cruiser. Trust me, if I had another lighter bike, I would use it…in a heart beat. But I don’t and I would hate to sell my beach cruiser. This bike was my first “big” purchase after getting my first part-time job. I can’t let it go.


Of course carbs are necessary and before a 25-mile bike ride, even more. Palm Springs is such an interesting place to be, I love it! The desert landscape, the architecture, the atmosphere and the weather (maybe not so much in the summer). Riding through it on a bike just makes me appreciate it all even more.


A friend suggested this amazing milkshake place so we had to go check it out. I got the lavender Crème brûlée milkshake because…lavender. It was good but I should’ve went with my gut and tried the s’mores instead. You can never go wrong with some chocolate in graham crackers. And those things around the straw? Mini donuts. On our way back home, we stopped by this vegan café and picked up a lavender lemonade and a green smoothie. Lavender everything am I right? Well, if any of you are ever out in Palm Springs I recommend that you try at least one of these places out.