This right here is my teeny tiny Christmas tree, photographed two ways. I think the first way is my favorite. Love the bokeh effect. But seriously, how small is that tree?? It’s too adorable, I can’t take it! Anyway, this week was literally the fastest week in recorded history. So much stuff happening in my little life. Also, I realized I’m really out of shape. My office building had a fire drill on Tuesday and we had to walk down 18 flights of stairs…my legs are still sore. COOL. On a completely unrelated topic, here are a few things I’m loving this week:
PS – I finally made my Instagrams public! You can follow me on Instagram at thestyleeater (sorry I have no idea how to link to it). When I signed up many moons ago, I didn’t realize it was a social platform. And then when I did realize, it was too late, I was already the loser with no followers. So I started to embrace the fact that I had zero followers. Then Kyle convinced me that every Instagram account is public and I’m the only loser with a private account. No longer! I’m cool now. Happy weekend!
I eat oatmeal almost everyday…but from a small packet that you mix with hot water. Don’t get me wrong, I love instant oatmeal, but real, homemade, do-it-yourself oatmeal is kind of a lot better.
For one, it makes your whole house smell like cinnamon goodness.
And two, it’s just plain delicious.
And hot from the oven.
And a little crunchy on top.
With a slight tartness from the cranberries.
And a sweetness from the apples.
Oh, I like it a lot.
My friend, Heather, and I made this particular oatmeal for our friends over the holiday weekend. Since there were absolutely no leftovers, I’m guessing my friends liked it too. I think I will add this oatmeal into my brunch rotation. Anyone want to come over for brunch this weekend? My giant dining table can fit a lot of peeps around it. Just kidding, don’t come over. But maybe one day. But not this weekend, I’m going to Ikea.
You can find the recipe here, adapted from Heidi Swanson’s recipe in Super Natural Every Day (one of my absolute FAVORITE cookbooks, by the way).
This week has been a sparse blogging week for me. If I have a really crazy Monday (and boy did I have a real cray cray Monday!), then I’m totally screwed for the rest of the week. But that’s okay because you were probs tired of all that regular posting. And that regular pinning/tweeting. And all that Janelle time. I feel ya, you needed a break! But hey, I’m back now and here are a few things I found this week that I’d like to do/make/replicate/own:
PS – guess what next week is?? My FAVORITE holiday!!
Thanks so much for the sweet comments on my hair tutorial! I heart you. Here are three things I’m particularly smitten with in this very moment:
// This wintery gray outfit on the cutest darn little Dutch girl I’ve ever seen! Oh and can I have some of those autumn leaves? Aaaand the Isabel Marants?
// This mid-century modern living room found in the pages of Dwell. I guess I’m not the only one who loves it – I see a comment from my lover boy, Kyle, on that link! We like what we like.
// This roasted carrot and avocado salad with lemon and orange dressing. That Jamie Oliver is one talented chef. Plus, I will eat anything that has carrots in it. And avocados. And lemon. And orange. I guess it’s a match made in heaven.
[Photos: 1 / 2 / 3]
Sometimes I like to be real classy and drink champagne and eat fig tarts. Those are my fancy days. Other times, I want RICE KRISPIE TREATS and I don’t care who knows it! I am a rice krispie treat fiend and I love anything that contains heavy contents of marshmallow. Which is why Peeps and I are best friends fo’ life. But hey!! I attempted to be a little healthy by getting the gluten free Rice Krispies, as opposed to the regular old ones. That made me feel better about eating half of them in one sitting. Here’s how I made those pretty things:
- 3 tablespoons butter
- 4 cups mini marshmallows
- 6 cups Rice Krispies (I chose the gluten free ones)
- dash of salt
- dash of vanilla
- as much peanut butter as your heart desires
- bag of chocolate chips (your decision if you want them semi-sweet, milk choc, dark choc, etc)
To make the rice krispie treats, melt the butter in a large sauce pan. Once melted, add the marshmallows until they are completely melted and blended together smoothly. Stir in a dash of salt and a dash of vanilla extract. Mix in the rice krispies until well blended with the marshmallows. Transfer mixture to a greased 13×9 dish and let cool. Spread peanut butter over cooled rice krispie treats. Melt chocolate in a double boiler over low heat. Make sure the water from the double boiler is only simmering. Stir constantly until chocolate is completely melted. Pour over the peanut butter layer. Allow to cool completely before digging in. I know this is the hardest part but trust me, it’s 10x better when the chocolate is completely hardened!!