Color Coded: {Pops of Poppy}

Red is one of those colors you either love or you hate. The right type of fiery personality struts it with confidence or splashes it about in their home decor. That said, we are not typcially that person {save a good red lipstick!}. But with a tinge of orange and a hint of rust, a fresh poppy hue has us rethinking our refusal to experiment with red really hard. It’s jolting without being offensive to the eyes and it’s subtle undertones make it surprisingly sophisticated. Best part is, you just need a pop of it!

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What do you red-haters say? Good, right? Those shiny, lacquered cabinets really get us going {in a good way!} and those bold strokes in the abstract painting just bring it home. We also can never say no to a blood orange anything and juju hats in that same audacious color perfectly offset a super neutral room.

We have to say poppy may have just become our new bold obsession!

SHOP OUR FAVORITE POPPY PIECES!

image 1 via Interior Design // 2 via M Bakes // 3 via Haymes // 4 via Architectural Digest Espana // 5 via Bon George // 6 via Angus Fergusson 

Tasty Tuesday: Make Your Treats Matter!

I won’t lie. I’m kind of a freak when it comes to desserts – in that I’m very picky about them. I cut out most processed sugars after college and truthfully haven’t really looked back. A good bowl of berries with a little shredded coconut is my definition of a wonderful dessert. But there is a GIANT exception to this rule. It’s not that I eschew all indulgences – it’s just that I firmly believe that you should make every bite worth it! A candy bar made by the millions isn’t remarkable. That’s not something you’ll linger over savoring each bite or are likely to think about the next day. I say if you’re going to go for it in the treats department, find something that heightens every sense. Indulge in what makes you dream about it for days before and days after. GO BIG.

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Like homemade ice cream sandwiches big! Why not enjoy a trip back to your childhood with deliciously thick chewy cookies and luscious, oozing, dripping ice cream to create the ultimate indulgent dessert. You see, I grew up taking summer trips driving down the Oregon Coast – staying at Cannon Beach and walking the boardwalks, but the vacation was never complete without a trip to the Tillamook Cheese Factory. We got to see how Tillamook cheese was made – and we always stood in line for a precious scoop {well, let’s be honest, I always begged for a double cone} of fresh Oregon Strawberry Ice Cream. To me, the flavor just epitomizes summer, freedom and joy. So when I think of the ultimate way to enjoy a treat now – that’s the first place I go. But of course as an adult I like to kick the gourmet factor up a notch.

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To start, I now branch out to other ice cream flavors besides my good ole’ strawberry. We put Tillamook’s newest flavors, Cinnamon Horchata and Oregon Hazelnut & Salted Caramel to a serious taste test. The Cinnamon Horchata is so light and refreshing. I kinda wanted to eat it by the gallon full. The Oregon Hazelnut & Salted Caramel definitely satisfied my craving for something a bit crunchy, creamy and sweet. But really you can’t go wrong with any flavor you choose.

To kick our sandwiches up another notch, I wanted a similarly sophisticated cookie. And I won’t lie – in this case I headed to my trusty San Francisco bakery, Batter Bakery, for the best cookies in town. No one said it has to be made in your own kitchen to be exceptional! Think flavors like Salted Chocolate Chunk, Sand Angel {the best reinvention of the snickerdoodle you’ve ever had} and Triple Chocolate Espresso. Of course we threw in some Sprinkle and M&M cookies to satisfy our inner child! Then we rolled our sophisticated sandwiches in mini-chocolate chips, pistachios and coconut to make sure each one was unique.

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But now Tillamook has their own fix for your ice cream sandwich craving – a Tillamookie – made with waffle cone cookies. Kinda genius, no??

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So when it comes to finding your perfect sweet treat – my best advice is to select something made with amazing ingredients – you know, where you actually know come from. What I love about Tillamook now, as an adult, is their commitment to creating wholesome dairy products. They’ve actually been around as a farmer-owned co-op for over 100 years and seek to make their dairy products the good old fashioned way – without hormones, antibiotics and the like. And while you can find their famous cheddar or ice cream across the country, they still have that small, local hometown feel. I love that Tillamook uses amazing ingredients like those strawberries, hazelnuts, and honey all sourced from their own Oregonian backyard.

And Tillamook is now taking their commitment to “Dairy Done Right” one step further. They’re inviting all of us to join their Tillamook Co-op on Tillamook.com! As a Co-op Member you’ll enjoy:

> An invitation to the Tillamook Co-Op Annual Member Meeting in Tillamook, OR
> Access to exclusive Co-Op member chef dinners and events
> Access to new products and special offers
> The opportunity to vote and share suggestions on new products and flavor
> The opportunity to support artisans & entrepreneurs who are contributing to the real food movement through a partnership with KivaZip
> The chance to name a Tillamook County cow!!

There’s even going to be an in-person event in LA in May – so you’ll want to sign up on Tillamook.com. for details!

In the meantime, go ahead and treat yourself – it’s worth it!

original photography for apartment 34 by aubrie pick // art direction & styling by team apartment 34 

 

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This post is in collaboration with Tillamook. To learn more about Dairy Done Right click here. Thoughts and opinions are 100% our own. Thanks for supporting partnerships we’re excited about and that keep Apartment 34’s doors open! 

The Perfect Deviled Egg Recipe Just in Time For Easter

Mastering a perfectly cooked egg is a lot harder than one may think! Timing and delicacy are of the utmost importance. And if you’re a wannabe cook like myself, the only way I’ve really mastered cooking this delicate ingredient is by butchering it into a scramble. Luckily, the ladies from Spoon Fork Bacon have come out with an ah-mazing cookbook, The Perfect Egg, that sheds a fresh light on the typical breakfast go-to. With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!

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From decoding different egg varieties to whipping up the staple sauces {from mayo to creme anglaise!} to mastering recieps for breakfast to dinner and everything in between, you will learn something from this book. For starters, try your hand at nine varieties of deviled eggs for a snack. For the more adventurous, bring Parmesan Popcorn Puffs or Herb and Cheese Macarons to the next potluck!

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But beyond the basics, the most mind blowing recipes in this book are the most eye opening – starting with the question: eggs for dinner? Why not?! Because after drooling over the Poached Yolk-Stuffed Ravioli and the Roasted Bone Marrow, you’ll seriously rethink eggs from morning to night. And the best part? You can by 18 eggs for under $5 and have a field day in the kitchen!

We’re going to leave you with our favorite deviled egg recipe from the book, sure to impress everyone this Easter weekend!

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Sautéed Shallot + Pancetta Deviled Eggs

Ingredients:

12 hard-boiled eggs
6 tablespoons mayonaise
2 1/2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
pinch of granulated sugar
2 tablespoons unsalted butter
3 tablespoons minced shallots
2 tablespoons crumbled cooked pancetta
smoked paprika for garnish

Method:

Prep your boiled eggs per usual – cutting lengthwise, scooping insides and mixing mayonaise, mustard, vinegar and seasoning until no lumps remain.

Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat until butter begins to brown. Add 3 tablespoons minced shallots and saute for 3 minutes, until barely translucent.

Mix shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture and serve!

images and recipe c/o The Perfect Egg