Weekend Notes

By Camille Styles
Spiked Mexican Hot Chocolate recipe

Spiked Mexican Hot Chocolate recipe

Back from Hawaii this week and still smiling every time I think of our time there; the tropical flowers, salty air, incredible ocean/mountain views, and freshest fish I’ve ever tasted left an indelible impression on my mind. We had some amazing experiences — a helicopter ride all over Maui, and the day that Adam and I went for a 6-mile bike ride to the lava beaches were both bucket list moments. As is always the case when traveling with a baby and 3-year-old, the trip wasn’t without its rough patches: Phoebe, Henry and I all got sick on separate days resulting in multiple trips to the doctor; we dealt with a couple preschooler melt-downs that made me think we might get kicked out of our hotel, and our trip home was a long string of flight delays and cancellations. But even with all that, it was a week I’ll always look back on with so much happiness, and if I had to name the best part of the trip, it was savoring completely undistracted time with our family — being able to focus entirely on Adam and the kids and unplug from the busyness of work life was so soul nourishing for all of us.

As much as I love going on vacation, there’s nothing like being back home, sleeping in my own bed and embracing the daily routines that I tend to take for granted. I guess I’m more of a homebody than I care to admit, though I’m thankful for an everyday life and job that I love so much I’m always excited to get back to it. I’m dying to share a couple recipes that I’ve been making inspired by the trip: the açai and granola bowl that I ate every morning, and the avocado and tuna poké bowl that I’ve been trying to recreate. In the meantime, enjoy my favorite links from around the web lately, and hope you all have a wonderful Sunday! xo

I’ve got to get my hands on this new addition of Alice in Wonderland.

This spiked Mexican hot chocolate looks soooo amazing!

Inside the most stunning floral workshop

This book kept me laughing through our entire vacation.

Have problems keeping your fiddle leaf fig alive? This DIY’s for you.

Apple Cider Fritters are the ultimate fall weekend baking project.

Garance interviews DVF.

I’ll never forget the ribollita I tasted years ago in Tuscany… can’t wait to try this recipe.

*and a few fun things you may have missed!

10 ways to be a good overnight guest.

My favorite lunchtime recipe: pita tostadas with butternut squash, black beans & avocado.

For those of you who have never hosted a dinner party before, here’s your foolproof menu.

*spiked mexican hot chocolate photo above: the new potato