Photographing both stems and savories can be really difficult. Each time we post a new recipe, we are very cognizant about the attractiveness of both the food and the flowers. As we keep learning, it's nice to have inspiration from other people who are doing the same thing.

Today we stumbled upon Julie Lee's website called Julie's Kitchen. Her site and blog has an amazing selection of prints that really capture the beauty of food. We chose some of our favorites and posted below. Make sure to check out the cool stuff she created for Free People last month.


We woke up this morning to a dense fog in Southern California. And while we can't complain about the weather here (Ever. Not once. It would be a crime.), we do enjoy the rare days when mother nature mixes things up. We used the misty morning as inspiration for a dark photoshoot of some stems we picked out and played with over the weekend.

For this arrangement, we found deep red ranunculus and white hydrangeas. We've actually never paired the two together before but wanted to spend some time exploring different shapes in the vase, finding ways to create balance and movement.

We placed the hydrangea in the vase first, leaning to the right side. Hydrangea's are very top-heavy, so right away it attracts the eye.

We then placed the ranunculus stem by stem - all varying in height - into the vase. We wanted to create some balance by leaning the majority of the stems to the left.

A lovely winter floral arrangement. The colors and shapes give us a warm romantic feeling, perfect for cuddling up on this dreary day.


We're excited for Superbowl Sunday. We love any opportunity to enjoy great food paired with even better company (oh yeah, and football too, right). We've got a lot of fun ideas for the Superbowl on our Pinterest board but wanted to share a few more with you here. While we are ALWAYS partial to cheese dip on Superbowl Sunday, we wanted to bring some quick, easy and healthy options to the table. Here's what you'll need for our Quick + Easy Guacamole. 

superbowl guacamole recipe

3 hass avocados, peeled with pits removed

1 jalepeño, chopped
1 heirloom tomato (we love that these add a little sweetness to contrast the spicy)
3 stalks green onion, chopped
1 lime
handful cilantro
pinch of sea salt

Start by mashing the avocado in the molcajete (We got ours here).  Add the chopped jalepeño, chopped green onion and cilantro. Fold into the avocado.

Next, cut the lime and half and squeeze it's juice onto the mixture. Add a pinch of sea salt and stir. Lastly, add the heirloom tomato pieces to the molcajete. Using a spoon instead of the grinder, fold the tomatoes into the avocado blend. Feel free to add more salt or pepper to taste!

Voila! Done in 5 minutes and perfect for the big game. Serve with your favorite corn chips or veggie sticks and enjoy.


Even for those who don't enjoy football, the Superbowl is always a great excuse to get together with friends and family and eat warm, usually gooey, cheesy food.

chili. beer and cheese dip. nachos. pulled pork sandwiches. potato skins. chicken wings.

So much to look forward to! But this year I want to bring back an old family Superbowl tradition- one that I can't rationalize why we stopped! Jalapeño Poppers. With a nice kick from the pepper and a creamy, cheesy filling, these will be number one at your Superbowl party. I opted for baking them rather than deep frying them, though I will admit that frying them does taste much better:)

jalapeño poppers

12 jalapeño peppers, washed and dried
8 ounces cream cheese
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup shredded Monterey Jack cheese
1 egg
3/4-1 cup bread crumbs

Preheat your oven to 350 degrees. Slice your peppers lengthwise to make a slit. Then make a crosswise slit near the stem, forming a T. Use your hands to carefully pry open the pepper and remove the ribs and seeds.

Warm the cream cheese in the microwave so that it is easy to stir. Then add the cumin, garlic powder, salt, and cayenne and mix to combine. Then stir in the shredded cheese.

Beat the egg and pour the bread crumbs into a shallow bowl.

Fill the peppers with the cheese mixture, dip in the egg, and coat with breadcrumbs. If you would like more breading than less, you can dip back in the egg and coat a second time with breadcrumbs. Place on a parchment paper-lined 9X13 and spray with non-stick cooking spray. This will make the tops golden brown. Bake for 40-45 minutes, until golden brown. Let cool slightly and serve warm.


Valentine's Day is one of our favorite holidays. Not only because we get to shower all of our friends, family and significant others with love but also because it's the perfect holiday for both stems and savories!

We've got a lot of great things in store for this Valentine's Day. Make sure to stop by for some ideas and recipes that will make you swoon!


We love quick and easy ways to add a little bit of nutrients to our day. And why not start first thing in the morning? Today we made one of our favorite smoothie recipes. Here's what you'll need:

kale + berry smoothie recipe
1 handful kale
1 handful frozen peaches
1 cup frozen cherries and berries mix from trader joes
1 banana
.5 cup almond milk
1 cup coconut water
1 package vanilla perfect fit protein

Add the almond milk first, add the goods and top off with the coconut water. Blend on medium speed for 1 minute. Then switch it over to puree or liquify for another minute. Pour and enjoy!


Last summer my mom and dad each asked me if I wanted lavender in my garden and offered me the opportunity to transplant some of their plants. I dug out some of my dad's lavender first, wrapped the roots in a wet paper towel and covered the towel with a plastic bag so that the roots would stay moist. I had planned on changing the towel multiple times before I headed back to St. Paul, but completely forgot and left the plant to dry out to a crisp in my trunk. Sad, yes, but it actually turned out alright because the lavender dried in the most beautiful orientation I could have possibly imagined. Fortunately, since my mom had also offered me some of her plant as well, I was able to still bring back some live lavender for my garden, but I also brought back the dried lavender.

At first I was unsure of what to do with it. It was too beautiful to just throw away! But it was messy, of course, with all of the petals shaking off whenever you touched it. I ended up hanging it on our living room wall and it was PERFECT! I got so many compliments on it, too! It reminds me of something you'd see at Anthropologie.

Recently we've had some housemates move in and out and all around and we ended up needing to move some furniture around. So, the wall space that the lavender was on was now needed. Plus... it tended to get knocked down when we had people over and lose a lot of petals. So, I moved it to my room! And it still looks beautiful, so I wanted to share!

stems as wall decor

I think you could intentionally dry flowers like this too! Just arrange the flowers how you'd like while they are pliable, lay them out to dry in a safe space, and then hang on your wall! 

Spring is still far far away, but hanging this lavender in my room today made me really excited for it to come!

And this is what it looked like on our living room wall before most of the petals fell off! I think it's still beautiful as it is though:)


I've come down with my first illness in the last eight or nine years. I'm thankful for all of my years of health, but I truly believe that all of those winters of not being sick have teamed up and decided to make this January a real difficult one. I'm finding that this sickness has been polarizing my life in a few ways. For example, I am never ever ever hot. Even on a 98 degree day last June I rode my bike to a lake eight miles away and didn't even break a sweat. I also am a very early riser, no matter what time I go to sleep. In relation to diet, I haven't been able to eat anything besides soup, yogurt, and curry for the last week. I'm usually a huge fan of yogurt and curry, so that's not really different than my usual diet, but I'm not one to often take pleasure in eating soup. I do have a few recipes that I've really enjoyed, but they are usually thick and creamy, like the chestnut soup I posted back in November. But this sickness has affected me in ways I never would have imagined: I'm hot, I can't wake up before 9:00, and I'm craving a broth-based soup.

Luckily for me, I still had some leftover turkey stock from Thanksgiving! I of course didn't want just broth, so I added a few carrots and potatoes as well. Let me tell you, I don't think anything has tasted so good since I first got sick two weeks ago. First of all, the soup is enticingly aromatic. I think boiling the soup was almost aromatherapeutic, to be honest. Secondly, I let the vegetables cook much past their point of mild tenderness, so the broth and vegetables glided very nicely across my swollen glands. Thirdly, the soup was pleasantly flavorful, enough that I'd still enjoy it when I'm not sick, but not overwhelming to the sensitive palate.

carrot, potato, and ground sumac soup

5 tablespoons butter
1 onion, roughly diced
4 cloves garlic, minced
8 cups turkey stock (it was a while ago, but I believe I added carrots, celery, an onion, a couple bay leaves, some pepper, and water to cover the carcass, and then I let it simmer for a good two hours)
6 large carrots, cut into thick coins
6 red potatoes, cut into eighths
1/2 teaspoon Turkish Ground Sumac Berries
2 bay leaves
1/2 teaspoon rosemary
1/2 teaspoon tarragon
1/2 teaspoon salt
1/8 teaspoon fine pepper
1/8 teaspoon cinnamon

Melt the butter in a large pot over medium heat. Add the onions and let cook juices, stirring occasionally, for about ten minutes, until they have released all of their juices. Add the turkey stock, vegetables, herbs and spices. I've heard that cinnamon has all sorts of health qualities- I'm not sure if it's urban legend, but I thought I'd throw it in for good measure. Don't be wary! You can only taste it if you look for it, but I really do think it enhances the soup by making the flavors pop. Bring the soup to a boil, then let it simmer uncovered for forty-five minutes. Serve with warm bread.