Good Saturday morning, m’dears! I’m feeling much more rested after a week that was busy without being total chaos the way that the beginning of the month was. It’s hard to find that perfect balance, isn’t it? Today we’re getting a few things done around the house (I’ll be showing you guys a nursery update on Monday!), taking a dip in the pool, making tostadas, and I have my monthly book club. We’ll be talking Battle Hymn of the Tiger Mother – which I loved – and I’m excited to hear everyone else’s reaction to such a controversial read. What are all of you up to today? (If you’re headed outside, don’t miss this little guide I put together on what to pack in your beach bag.) Hope your weekends are full of brunching, swimming and celebrating summer, and enjoy my favorite links from the week!
Rustic wood & stoneware on a Barcelona-inspired tabletop.
Videos by Garance & Scott… style around the world.
Love this feature that Lesley did on my “healthy pregnancy” lifestyle!
Just found my weekend baking project.
This brunch perfectly combines feminine & rustic details.
The pretty life of swimwear designer Marysia Dobrzanska Reeves.
French chateau, straight out of a dream world.
This profile on Jeanne Yang and her twin girls is so sweet.
And a few fun things you may have missed!
How stylist Sara Leete throws a party.
Yes you can do this elegant, simple braided chignon.
The prettiest cocktails you’ll be making all summer.
*image: Johnny Miller for Martha Stewart Living.
A beautiful tabletop design! Love the red and white theme and the ropes to add a nautical touch.
Look forward to the nursery update
Mmm loving that cake at roost.
xoxo
Beautiful tablescape Camille! Excited to see the nursery update!
Great table setting!!
Just wondering if you made the raspberry almond cake. I made it and it exactly according to Roost instructions, and it got a little too dark on the edges, had to trim off the burn. The cake is not as pretty, but it tastes good. A little earthy, maybe, and a LOT greasy with all that ghee. I’m thinking next time 325* for the oven and reduce the ghee to 3/4 cup. Any thoughts?
Perfectly beautiful and festive table.