Friday Faves

IMG_1812{Seaside Beach on the Fourth of July}

Happy Friday to my loyal B&B readers! Can you believe it’s been so long since my last FF post? 15 weeks, isn’t that terrible? And in the summer, when there are so many favorites each week! Not to mention all the Cooper and Harper pics I’ve failed to post. But now we’re back into the swing of things and I’m hoping to be better about blogging this fall.

What are you up to this weekend? I’m on day five of a 20-day detox, so I’ll be staying in for most of the weekend eating lots of healthy foods and not drinking any wine (woe is me). Thank goodness there’s lots of football to watch! Wishing everyone a lovely weekend. Go Huskies and Go Hawks! And now some fun links and pics. TGIF!

  • This little boy and I are on the same page
  • I’ve been eating this salad on repeat all summer (thus my need for a detox!)
  • Dying to try this soup – and it’s *almost* detox-friendly!
  • Rumor has it this lip pencil in ‘Dragon Girl’ is Taylor Swift’s go to red – I bought it for three friends this week and am thinking I need it for myself too!
  • This book arrived yesterday and I can’t put it down – Mindy and I speak the same language.

IMG_0959{wine on the beach – that’s an old photograph of my grandmother on the bottle}

IMG_1193{banana nutella waffle – this is why I’m now on a 20 day detox}

IMG_1930{my latest additions to Harper’s headband collection – they say the first step is admitting you have a problem}

IMG_1741{and the little glitter hair bow model herself – Harper and her cousin love fantasy football!}

Friday Faves


{kate spade “one in a million” necklaces}

Happy Friday, friends! What are you up to this weekend? I’m still waiting for my baby nephew, if you can believe it.  At first I thought he was just fashionably late like his favorite auntie, but now I’m afraid he’s bordering on rude.  I had some fun plans this weekend that I’m going to have to miss, but of course it will be well worth it. I’m so excited to finally meet this little person, and to find out his name (my sister and her husband have it narrowed down to two and are going to flip a coin at the hospital – true story).  I have so many personalized and monogrammed items in my (virtual) shopping carts all over the interwebs, I can’t wait to finally complete my purchases with an actual name! Hint: it’s going to start with one of the letters above.

PSA: the Nordstrom Anniversary Sale ends on Sunday. So if you haven’t stocked up already, add that to your to do list for the weekend. My top five recommendations (aside from the Kate Spade necklaces) would be:

photo 3

{the beach this past weekend – this is literally a “#nofilter” photo}

photo 1-7

{new favorite face wash}


{whale wins patio + summer white}

photo 1

{I put together this entire whale/beach/nautical themed package for Baby P, and intended for it to be a shower gift until I realized it needed to be “wrapped” in a Land’s End tote with his name on it – and of course we’re still waiting on a name.  And then I got impatient and gave it to my sister without the tote (which of course is in my cart, in two versions). But, isn’t it all just so cute? I’m pretty proud of the fact that I got every single one of these items on sale. The perks of having 20+ weeks to plan. Whale rattle here, beach towel here, all else long gone. Are you sick of all these baby clothes pics yet? At least we know there’ll be an actual baby by next week for sure.}

photo 2

Friday Faves

Happy Labor Day Weekend, friends! Its always a little bitersweet to say goodbye to Summer, but I think Fall is in the air – it was gray and rainy in Seattle yesterday, college football starts tomorrow, and in case you haven’t seen it all over Facebook/Instagram, the Pumpkin Spice Latte is back (a few weeks early, IMHO). I’m looking forward to celebrating my cousin Max’s wedding tonight, and the first Husky game in our new stadium tomorrow. I hope everyone has fun plans for the long weekend!


{raspberry smash cocktails at the Four Seasons Santa Barbara}


{chalkboard wall, inspirational quote, and tassel garland at my favorite local coffee shop near my parents’ house}


{my new skincare obsession, thanks to my friend Jessie’s recommendation}


{truffle popcorn on the RN74 happy hour menu}


{berry sangria on the porch at my friend Katie’s beach house}

Very Berry Sangria, from Real Simple Magazine

1 bottle of red wine (750 ml)
1/2 cup raspberries (fresh or frozen)
1/2 cup blackberries (fresh or frozen)
1/2 cup blueberries (fresh or frozen)
1/2 cup strawberries, sliced
1 12 oz. bottle of ginger ale
1/2 cup sugar (or simple syrup, to taste)
2 oz. blackberry liqueur

Toss the wine, berries, sugar or simple syrup, and liqueur in a pitcher, cover, and refrigerate overnight. Pour in ginger ale just prior to serving. Fill individual glasses with ice and pour sangria over ice. We then topped with champagne, optional. Cheers!


Beach Weekend

One dreary weekend a little over a month ago, before I fell off the blogging wagon, I jetted off to the Oregon Coast for a spur of the moment getaway with two girlfriends. We had all had long weeks, the Seattle forecast looked pretty gross, and my family’s cabin in Seaside wasn’t being used – so it seemed like the perfect excuse to hop in the car and get out of town for a couple days. We pretty much ate and drank our way up and down Highway 101, and hardly changed out of our sweats the whole time – so pretty much the best kind of weekend there is.

Dinner at the Fort George Brewery in Astoria on our way into town on Friday night

Dinner at the Fort George Brewery in Astoria on our way into town on Friday night

Nothing cozier than a real-wood fire when it's stormy at the beach

Nothing cozier than a real-wood fire when it’s stormy at the beach

Coffee and breakfast treats each morning in Gearhart

Coffee and breakfast treats each morning in Gearhart

Clockwise from left: cinnamon roll - ham and cheese croissant - almond croissant

Clockwise from left: cinnamon roll – ham and cheese croissant – almond croissant

Marionberry scone - my very favorite bakery treat of all time

Marionberry scone – my very favorite bakery treat of all time

Gearhart is a couple miles north of our house in Seaside, and home to one of the best restaurants/bakeries I’ve ever been to. No matter how good I’ve been doing at eating healthy/low sugar/etc, I can never resist their marionberry scones. I had spinach smoothies for breakfast all week in order to prepare myself for this, and it was worth every bite. It’s been my goal to try to recreate them, although even if I had the recipe I’m sure they wouldn’t be as good. Regardless, I dug up the nerve to ask for the recipe this trip, but alas the owners weren’t there and the girl behind the counter wasn’t going to give it to me without their permission. So in the meantime, I think I found something close (recipe below).

Can't wait to wear these to some Husky games this fall!

Can’t wait to wear these to some Husky games this fall!

Our plans for a long beach run were derailed due to the rain, so after breakfast we decided to head into Cannon Beach and do a little shopping. But first we stopped at the Nike outlet in Seaside, where we all scored some new shoes, matching golf shirts for a tournament we plan to “play” in (or at least win “Best Dressed” in) this summer, and of course numerous other things we didn’t really need.

Gorgeous displays at Sesame and Lillies in Cannon Beach

Gorgeous displays at Sesame and Lillies in Cannon Beach

Once in Cannon Beach, we went to the brewery for lunch (more beer! more pub food!), and then wandered around my favorite home goods store, Sesame and Lillies, for what felt like hours. I really need a mansion right on the ocean so that I can furnish the entire thing from this store. After a couple hours of fantasizing about our future homes, we were ready for wine tasting, and then home.

Pinot Flight at Yummy Wine Bar

Pinot Flight at Yummy Wine Bar

Gorgeous cheese plate to go with our wine

Gorgeous cheese plate to go with our wine

The saddest part of a beach weekend is Sunday morning, when you have to pack up and go home. After a quick run to Gearhart for coffee and more scones, we took one last beach walk and then packed up the car. While it’s always hard to leave, I feel so lucky to have a cozy escape just a (relatively) short drive away, and dear friends that love it as much as I do.

A few more for the road

A few more for the road

Sunday morning beach walk

Sunday morning beach walk

Stop at Clark's on the 101 on our drive home on Sunday - the fresh banana milkshake on the left is mine

Stop at Clark’s on the 101 on our drive home on Sunday – the fresh banana milkshake on the left is mine

Marionberry Scones (adapted from America’s Test Kitchen)

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/2 cups (7 1/2 ounces) frozen marionberries (or fresh if you can find them, although I tried it with both and like the way the frozen turned out better)
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) sugar, plus extra for sprinkling (I used demerara sugar for sprinkling)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon grated fresh lemon zest
1/2 teaspoon salt

First recipe I tried and it's almost perfect

First recipe I tried and it’s almost perfect

Grated butter - weird/awesome

Grated butter – weird/awesome

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees (I burned my first batch so turned the oven down to 400 for the second batch and had better results). Line a baking sheet with parchment paper.

2. Freeze and then grate 8 tablespoons (one stick) of the butter on the large holes of a box grater. Keep frozen until needed. Place the berries in the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrigerate until needed.

3. Whisk the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a medium bowl. Add the frozen, grated butter and toss with your fingers until thoroughly coated. Fold in the chilled milk mixture with a rubber spatula until just coated (do not overmix).

4. Turn out the dough and any floury bits onto a well-floured counter. Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

5. Roll out the dough into a 12-inch square. Fold the top, bottom, and then sides of the dough over the center to form a 4-inch square. Transfer the dough to a lightly floured plate and chill in the freezer for five minutes (do not overchill).

6. Transfer the dough to a lightly floured counter and roll again into a 12-inch square. Sprinkle the berries evenly over the dough and press them lightly into the dough. Loosen the dough from the counter with a bench scraper (or a thin metal spatula), roll it into a tight log, and pinch the seam closed. Lay the dough seam side down and press into a 12 x 14-inch rectangle. using a floured chef’s knife, slice the dough crosswise into four equal rectangles, then slice each rectangle on the diagonal into two triangles. (In an effort to replicate the Pacific Way version, I skipped this step and simply rolled out the dough after step 5, used a biscuit cutter to cut out rounds, and then pressed frozen berries into the individual biscuits).

7. Place the scones on the prepared baking sheet. Melt the remaining two tablespoons butter, then brush the butter over the scones (you could also use cream, or an egg wash) and sprinkle with sugar (regular or demerara). Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the baking sheet halfway through baking. Transfer to a wire rack and let cool for at least ten minutes. Serve warm or at room temperature.

To Make Ahead: the cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to one month; cover and freeze the scones until frozen solid, about 6 hours, and then transfer to a large zip-lock bag. Bake the frozen scones (do not thaw), reducing the oven temperature to 375 degrees and increasing the baking time to 25-30 minutes.

Just for fun, a pic from three weeks later - 80 degrees in early May!

Just for fun, a pic from three weeks later – 80 degrees in early May!