Habit

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Friends, I have yet another confession to make. I’m obsessed with Pinterest. I might go as far as to say that pinning is my cardio! Waiting in line for my latte, stuck in the car at a red light, and even before falling asleep {note: break this habit} I’m scrolling through pictures of places to go, things to bake, books to read. I’ve done quite of bit of work as of late organizing categories and getting my page in tip-top-shape. Take a look and let me know what you think. And if you have any suggestions for edits and/or people to follow, please share!

In the Kitchen

In the Kitchen
Yesterday after a long day at the catering kitchen, I decided to do a little something for me. I made my way over to Bartlett’s Farm, purchased a little blue quart container and walked through the strawberry fields. Item #1 on Summer Bucket List… done!

I had originally planned to make strawberry jam but when I read all the fine print about canning sterilization, I thought to myself, not tonight. So instead, I braved the grocery store at 5:30 pm (to my surprise, the parking lot wasn’t complete chaos) and got myself a baguette, some goat cheese and organic baby spinach. My thought was this: a simple spinach salad with fresh strawberries, cottage cheese and a little balsamic vinaigrette for dinner followed by a sweet crostini with goat cheese and balsamic macerated strawberries. So easy, so delicious.

Crostini

Strawberry Crostini
Here is what you will need:
– 4 1/4 inch slices of a baguette
– 2 Tbs. goat cheese (or more if you like)
– 1/2 cup thinly sliced strawberries (about 6 strawberries)
– 1 tsp. balsamic vinegar (I recommend Ariston Balsamic. This stuff is amazing)

*Note: I made a very small batch. These measurements can certainly be doubled/tripled should you want to use the entire baguette.

Directions
1. Preheat oven to 350 degrees. Line a sheet pan with tin foil.
2. Cut 1/4 inch slices of your baguette on an angel, which allows for more surface space.
3. Place bread slices on sheet pan and lightly brush with extra virgin olive oil.
4. Cook in the over for about 10 minutes, until lightly brown and crunchy.
5. While the bread is cooking, thinly slice strawberries and place in bowl with 1 tsp. balsamic vinegar and stir occasionally.
6. Remove the bread from the over, spread on a little goat cheese and arrange strawberries on top.
7. Enjoy!

And the good news, checked #2 off the Summer Bucket List as well. I’m on a roll!

Passion

MB as stylist
How does that quote go… “Do what you love and do it often.” One of the many reasons I decided to return to my island roots nearly two years ago was I felt like something was missing. Don’t get me wrong. I had a great life in the city. A good job, wonderful friends, a sweet studio (that I miss nearly every day) but something just felt amiss. With a little distance and lots of quiet island time, I have come to realize what was missing. Passion.

My time home has allowed me to find the courage to seek out and explore my passion(s). I no longer sit in an office but rather divide my time between a catering kitchen in the summer months and a beautiful shop, where I wear many hats including social media girl, shop girl, buyer, web girl, and design assistant girl. I never thought much about my love for all things design. Colors, textures, furniture placement… it always came natural to me. But I have come to realize it doesn’t come that easy to everyone.

And so I thought I would share my guiding principle when it comes to design. Let your space be a reflection of you and what’s important to you. Buy pieces that you love. Invest in them. My studio in Boston was nearly empty for the first six months as I was waiting to find just that right piece.

If you ever need help, know I’m here. And if you need a little interior inspiration, do check out my Pinterest board. Another one of my passions, I must confess.

Oh and the photo above… that’s me doing a little styling for a website photo shoot. Not bad for a day’s work.