Livy's 1st Birthday Party

Tuesday, May 26, 2015

Hi dolls, how are ya? Coming off of a fab-o weekend I hope!

Like I mentioned, our darling girl turned one whole year old a few weeks ago. To celebrate, we threw a small party at Palisades Park in Santa Monica. Here are a few photos if you'd like to see:

It was a really special afternoon. I was so pleased with the way it all turned out. Big thanks to our friends and family who took the day to celebrate this happy milestone for our little family with us. It truly takes a village and we are so grateful for ours.

Balloons: Balloon Celebrations
Cake: Vanilla Bake Shop
Cake Topper: Blush Bazaar
Cup Cake Toppers: chiarabelle
Crown: Little Blue Olive
Design & Florals: your's truly
Food: My mom, sister, and I
Photography: La Rousse Photo

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Monday, May 18, 2015

always looking for stars. xo

image via.
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Baby Girl's 1st Year

Wednesday, May 13, 2015

It's truly amazing how much a tiny human changes over the course of their first year. Case in point, little Livy's monthly transformation.

Gah! Isn't she the best? Less my little baby and more my little girl every day.

Images via yours truly.
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Hello again

Oh hi there! It's been a while. I missed you all and I missed this space. It's been a bit of a whirlwind since I last checked in here six months ago (what?!). I'm actually not sure where to start, so I'm just going to jump in.

There've been two major updates in the last few months: we moved from SF to LA and our little girl turned one (again, what?!).

Yep, we left our beloved city by the bay -- sadly, another family pushed out of San Francisco by the totally inflated cost of living -- for sunny southern California. Although I miss San Francisco something awful, moving to LA is like coming home for me. I grew up down here and there were parts of southern California that I really missed, the lifestyle is actually pretty awesome, especially if you like the beach, hiking, and saying "like" a lot, all of which I do. We're closer to family here, and the hubs got a great job to boot. Still, it's a very different lifestyle (hello, driving) and were still adjusting. But it's good, it's a new adventure. :-)

Part of that adventure was our baby girl turning one! Ahh! So crazy. We survived our first year of parenthood. This past year has been the most beautiful blur, and I think I'm still processing everything that's happened. This is a significant chapter in our lives, it's a time for slowing down, for sacrifices, for loving (and being loved) more deeply than ever before. It's hard to see it all clearly through the bleary haze of permeant sleep deprivation, and we're still in the middle of it. Still, one is a milestone, something to celebrate.

Anyway, that's my news. How are you all?

I'm still working on balancing this whole mom thing with, well, everything else, but I think I'm getting the hang of it and am going to try and make more of an effort to nurture this space.

Talk soon? Cool.

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Tuesday, October 21, 2014

Fall is officially upon us, and you know what that means: it's decorative gourd season motherfuckers! In that vein, how about trying this tasty pumpkin inspired breakfast. Mmm ... I can't think of anything better on a crisp autumn morning.

via the minimalist baker

Make the night before for an easy, early-morning preparation.
Serves: 10

  • 5 1/2 - 7 1/2 cups 1-inch bread cubes (I like challah)
  • 7 large eggs
  • 2 cups milk 
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)
  • 3-4 tablespoons brown sugar for topping
  • nuts, like pecan or walnuts (optional)
  1. Cut bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9x13 baking dish.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or until golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. 
  5. Store leftovers in the refrigerator covered for up to four days.
Serving size: 10 slices; per slice: 
Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 gSodium: 145 mg Fiber: 1.3 g Protein: 7.8 g

Image via.
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Stay golden.

Image via.
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coconut vanilla body butter

Tuesday, September 30, 2014

If you've been here before, then you know that I love my coconut oil - especially making things with said coconut oil (see 1 & 2 for starters). Something you might not know is that I also have a sweet spot for vanilla (get it? ha!). So when I found this recipe for coconut vanilla body butter I had to share.

Coconut Vanilla Body Butter
via my life at playtime
  • You only need a jar coconut oil, vanilla extract, and a container (or containers if you're making this for gifts or party favors)
  • Scoop the full jar of coconut oil into a stand mixer or mixing bowl
  • Mix on high (in a stand mixer or via a handheld) for 2-4 minutes, then add a capful of vanilla extract, be sure to scrape the sides of the bowl every now and then
  • Mix on high for another 2-4 minutes, scraping the sides as needed
  • The mix will be nice and fluffy when you're done, like a rich lotion 
  • Transfer to container(s)
  • You can even print cute little labels if you're so inclined
  • Enjoy!
NOTE: This will work with any extract or essential oil of your choice, peppermint or lavender maybe? Also, if you're making a large batch, use one capful of extract for every jar of coconut oil used. 

Image via.
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