We’ve Got A Crush

For no other reason than like Jennifer Paige sang, “it’s just a little crush”, we had to share the inspiration that has been making our hearts skip a beat this month. It’s not like we faint every time we touch, but it’s kind of like that!

We’ve got a crush on walls overtaken by blooms…


We’ve got a crush on glass & metal doors…


We’ve got a crush on watermelon radishes…


We’ve got a crush on moments when art mimics real life…


We’ve got a crush on serious volume…


We’ve got a crush on the summery vibe of this styling…


And we’ve got a crush on different mirrors, lots and lots of different mirrors.


Ok, dish. Who or what are you crushing on lately?? And in case you have the sudden urge to geek out a bit in your office and listen to Paige’s #1 90’s tune, here ya go.

image 1 via Mark Colle for Raf Simons via I Love Belgium // 2 via Still Stars // 3 via Camille Styles // 4 via Hecker Guthrie // 5 via A Love is Blind // 6 via Petra Bindel // 7 via Domino

3 Star-Studded Memorial Day Recipes

If you’re planning to throw any type of backyard party this summer – which you should be! – you’ll want to have the following three recipes safely in your back pocket. They will quickly become your secret BBQ weapons of choice, guaranteed to wow anybody walking by the potluck spread. We love that these recipes will come in handy all season long – Memorial Day, birthdays, 4th of July, no problem! They’re so simple, yet sophisticated you’ll never sign up for potato salad again!


Pulled Pork & Brie Sliders (serving size 6)


– 3 cups pulled pork
– cut of your favorite brie
– 6 sesame seed slider buns
– radish slices for garnish
– arugula for garnish


Prepare pulled pork and heat in crock pot {we love this marinade!} or buy it from your local grocery store. Toast slider buns and dollop spoonful of pork onto bottom bun. Slice a thin piece of room temperature brie and add to top of pork. Garnish with arugula and radish slices. Enjoy!


Pea Shoot & Radish Salad (serving size 6)


– 1-3 radish bunches
– 1/2 cup watermelon radish
– 3 cups pea shoots
– 1 avocado
– 1/2 c – 1 c of whole English peas
– Manchego cheese for garnish
– lemon vinaigrette
– salt to taste


Lay pea shoots on serving platter. Use mandoline slicer to achieve thin radish slices. Add radishes to pea shoots as well as whole peas. Slice avocado over top with shaved Manchego cheese. Drizzle with your favorite lemon vinaigrette and sprinkle sea salt to taste!


Sparkling Star Spangled Sangria (serving size 4-6)


– 1 bottle white wine
– 1 bottle champagne
– 1 cup blueberries
– 1 cup sliced peaches
– 1 cup cherries
– 1/4 cup Triple sec
– sugar to taste
– rosemary to garnish


Mix chilled wine, champagne and Triple sec into pitcher. Add sugar to taste {about 1/4-1/2 cup} and stir until dissolved. Top off with chopped fruit. Let chill in fridge for at least 4 hours. Serve over ice.

If you’re looking for more summer entertaining ideas, be sure to check out all our favorite outdoor entertaining ideas.

Summer fun, here we come!

produced by bianca sotelo // original photography for apartment 34 by to wander & seek // food styling by natasha kolenko // illustrated recipes by bright room studio

Tasty Tuesday: {Giddy Over Granola}

Everyone has a go-to breakfast that is fast, easy to whip up and exactly what they need to power through the day. Pre-baby a hard boiled egg and green juice worked for me, but these mornings when I wake up ravenous I need something a bit more hearty – not to mention something more exciting and fun – and there’s only been one thing that’s eased the craving: granola!

The great thing about granola is it’s one of those recipes that you can make exactly how you want it. More almonds? No problem. Less sugar? Easy. After coming across so many different recipes during my 2am feeding pinning frenzies, I finally stumbled across one that looked perfect for breakfast, an afternoon boost and even better, a nighttime sweet tooth craving: Peanut Butter Granola with Bittersweet Chocolate!


Everything about this blend screams what I need in the morning: something cold to wake me up, easy to make so I can gobble it between diaper changes, it’s packed with protein {yay to peanut butter! or even almond butter!} and topped with the slightest amount of chocolate- needed in order to ensure that I’m a pleasant person when you see me!

Peanut Butter Cocoa Nib Granola


4 1/2 cups oats {I use steel cut, gluten free}
1/4 cup brown sugar {you can also substitute coconut sugar or rice syrup}
pinch of salt
1/4 cup pure maple syrup
1/4 cup + 1 tablespoon creamy peanut butter {or almond butter}
1/2 cup olive oil
2 teaspoons water
2 teaspoons vanilla
1 cup almonds, toasted and chopped
1/3 cup cacao nibs
bittersweet chocolate, grated, to taste

Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper.

In a large bowl, mix together the oats, brown sugar, and salt. In another bowl, whisk together the maple syrup, peanut butter, oil, water, and vanilla until smooth. Add the wet ingredients to the oat mixture and mix well – make sure the oats are fully coated.

Spread the oats in an even layer on the half sheet pan, and bake until oats are golden brown and no longer wet, stirring often, 20-30 minutes.

Let cool to room temperature, stirring the cooling oats on pan once. Add the toasted almonds and cacao nibs to the cool granola. Serve with yogurt or milk, and grate chocolate to taste over the top.

Sounds yummy, right? I highly recommend doing as I do – make a double batch so you can snack on this all week long! Who’s with me?!

image + recipe via The Vanilla Bean Blog