Feeling Thankful


Thanksgiving has always been my favorite holiday. Yes, more than that one with all the presents. Because you know I love good food. And I adore a stunning tabletop. But what I really love more than anything else is bringing people together to enjoy one another’s company. In a fragmented world overstuffed with busy and satiated by virtual connections, the tangible pulse of interactions back and forth across a table is more valuable than ever.


This year, I’m making a point to pause and really take stock of all I’m thankful for. The list is incredibly simple, but I wanted to share it with you.

> Family. Having grown from a party of two to a party of three was certainly the game changer this year. It’s crazy to look at this tiny human and realize how much he’s grown in such a short time. I’m so excited to watch this little dude discover who he will become. I can only hope I don’t screw up the process.

> Loved ones. There are so many people I hold dear, both near and far. Ones I talk to frequently and ones who I rarely, if ever, connect with anymore, but the thought of each and every one always warms my heart.

> My health. Too many people face struggles with their health everyday. With each passing year I realize how lucky I am to have a body that continues to stand strong for me. I need to reminder to be kinder to it.

> Grace. Even if I sometimes fail to find it, that fact that I know it’s achievable gives me something to strive for daily.

> This site. If you told me eight+ years ago all the things that blogging would bring my way, I would never have believed you. Apartment 34 has been and remains both an adventure and a place of comfort all at the same time. If you’ve read for years, drop by on occasion or this is your first visit, I am eternally grateful for the time you spend here. Apartment 34 would be nothing without you.


PS: if you need last second thanksgiving recipe ideas click here. Drink inspiration is here. And more tabletop inspiration is here!

original photography of never before seen images of our most popular table of all time by aubrie pick 


A Picture-Perfect Thanksgiving Salad

With Thanksgiving upon us, it’s time for the recipe mad dash. Have you finalized your menu yet? Sure, this weekend is the official start to the over-indulge season, but why not try to save a calorie or two? Thankfully, Good Eggs agrees with our squash obsession (they’re filling, delicately sweet and gourd-geous!) and has come up with a picture-perfect Butternut Squash, Kale and Farro salad recipe – just in time for Thanksgiving!


Ingredients (2-3 servings):

1 Butternut or Kabocha Squash
1 cup of Farro
1 bunch of Curly Kale
1 clove of Garlic, crushed to a paste with salt
1 tsp. Cinnamon
1 fillet of Anchovy, finely chopped
A few squeezes of Lemon
Red Wine Vinegar
Salt & Pepper


Preheat oven to 425°. In a pot, add the farro, about 3 cups of water and a small-ish handful of salt (small-ish handfuls = three hearty pinches in our world of non-exact measurements). Put pot over high heat on the stove and let the farro cook at a rolling boil until some of the grains are bursting open, but it’s still al dente (about 20 minutes). Strain immediately.

While the farro cooks, cut the squash in half, carefully scoop out the seeds (reserve if you wish to roast them) and remove the skin with a vegetable peeler or sharp knife. Cut the squash into large chunks and place in a mixing bowl. Add the garlic, cinnamon, a glug of olive oil and salt and pepper. Place on a baking sheet and put in the oven. Roast for about 25-30 minutes.

De-stem, wash, dry and roughly chop the kale. Place kale in a large mixing bowl and dress with the anchovy, olive oil, a few squeezes of lemon and a splash of red wine vinegar (just vinegar works if you want to skip the lemon). Massage the kale gently for a minute or two to make sure all of the leaves have some dressing on them and then set aside.

When the squash and farro are done, add them to the bowl with the kale and toss all of them together. Add a glug of olive oil, more lemon/vinegar if you’d like, salt and pepper to taste and you’re done!

We’re SO putting this on the Thanksgiving table! Need a cocktail for your Thanksgiving? CLICK HERE.

photo and recipe c/o Good Eggs 

Tasty Tuesday: {A Delicious New SF Restaurant}

Like me, a lot of my blogger besties had babies this year. And if what I see on Instagram is true {and we all know Instagram pics are so realistic, right?!} their jet-setting, uber stylish, always in the know ways haven’t changed a bit. I wish I knew their secret. I wouldn’t say having a baby has totally cramped in my style, but it’s certainly given me a new bedtime {hello, 8:30pm}, altered my eating habits {5:30pm reservation please} and rearranged my social schedule {it’s now filled with playdates at the park instead of happy hours or long luxurious lunches.}

But that doesn’t mean my love for getting out and about has disappeared. If anything my craving for something new has only intensified! You can only exist in the cave for so long. So when noosa yoghurt, this seriously amazing new yoghurt brand, asked me to be a part of their “try something noo” campaign, I jumped at the chance. It was just the excuse I needed to explore something beyond the 10 minute-walking radius of our loft.

And thankfully I found myself at the new San Francisco restaurant Lord Stanely. I was smitten the moment I walked through the door. It’s not hard to see why.

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The space is stunning. You might not notice Lord Stanely if you quickly walked by its Polk Street location in the heart of San Francisco’s Russian Hill neighborhood, but it captures your attention the moment you step through the door. The decor is so right up my alley. Rustic minimalism but with a modern edge. I love how they layer in all kinds of texture. Polished concrete floors are juxtaposed with rough wood beams, a plant here and there and a killer oversized wall hanging made of sheep skin. I had to restrain myself from petting it.

Owned by a husband and wife chef team, the menu is light, refreshing and hit with a touch of European influence – both chefs are from England. I recently got to enjoy a custom brunch menu created with noosa yoghurt – you might have spied a sneak peek on my Instagram. Every dish that came out was flavorful and super interesting. Think soft scrambled eggs with chives & trout roe served in the egg shell!

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Lord Stanley’s Citrus Champagne Cocktail seems like the perfect pre-Thanksgiving aperitif don’t you think? And their Pan-seared Scallop with Coast Herbs seems like the perfect bit to enjoy right after Thanksgiving week! A touch of curry gives it hearty fall flavors without weighing you down.

Needless to say, this mama was thrilled to get herself back out on the town. There’s something about exploring amazing food, local business and experiencing the work of creative minds that just feeds my soul. Now that Carter is starting to eat solid foods, maybe I should start bringing him along. Or maybe I’ll just leave him at home with some delicious yoghurt while I enjoy another Citrus Champagne Cocktail. Seems like a win-win for everyone!

original photography for apartment 34 by suzanna scott

This post is in partnership with noosa yoghurt. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and have kept Apartment 34’s doors open.