diy: polka dot bag

August 27, 2012

My cute little three year old Norah is headed back to pre-school this fall, and we were on the look-out for a cute little backpack for her to bring to class.  We looked all over, and all we could find were princess backpacks, and the like.  I was hoping for something a bit more simple for her, with some good design.

So, we came across a darling plain denim backpack at Hobby Lobby, and I knew it would be perfect after we spruced it up with a few easy polka dots using fabric paint!

The process was very easy, and in no time, we had a darling little backpack for her to wear on her first day of pre-school!  I’m loving the denim and polka dot trends right now, and combined! Well, how cute is that?

You can try your hand at dressing up a simple bag, with my full tutorial I am sharing over on hellobee.

Now, I for one, can’t believe it’s already back to school time?!  It’s killing me!  But, we’ll still be sure to soak up the last bits of summer over here!  I hope yours has been fabulous!

{all photos by Caroline Armelle Drake}

Recipe // green beans

August 24, 2012

I just can’t get over the amount of amazing fresh local product there is out there.  This year particularly, my local farms have some great product to choose from.

This week I picked up some of my favorites, including some beautiful green beans.

Head on over to my post on the Zupas blog today, I am talking all about green beans, and sharing my favorite recipe!   Click here.

{photo by Caroline Armelle Drake}

beets …

August 17, 2012

I’ll admit, I was hesitant to try beets for years.  I am not really sure why, perhaps it is because I didn’t eat them a lot growing up.  I recently have taken a liking to beets, and while at the farmers market the other day, I spotted some fresh homegrown beets.  I decided to give them another try, and I brought them home and decided to make a nice beet salad completed with a light vinaigrette, chives and goat cheese.  This salad was very tasty, and it would also be amazing on top of a nice bead of greens!
{Beet Salad with Goat Cheese Chives and Vinaigrette}
Serves 4
4 medium to large roasted beets, peeled and cubed
1/2 cup of crumbled goat cheese
1 tablespoon of fresh chives, chopped
Place all ingredients in a medium bowl.
Vinaigrette
1/4 cup apple cider vinegar
1/4 tsp dijon mustard
a few shakes sea salt
a few shakes fresh ground pepper
3/4 cup olive oil
To Roast beets, heat oven to 350 degrees.  Cut the tops and roots off of the beets.  Pierce it with a fork several times, and place them in a baking dish with the skins on.  Roast in the oven for about 1 hour and a half, or until the beets are soft all the way through when you pierce it with a fork.
Remove from the oven and allow to cool.  Peel/cut the skins off the the beets and slice.  Store in the fridge for up to a week.
In a small bowl, whisk vinegar, mustart, salt, and pepper.  Slowly drizzle in oil while wisking.
Add vinaigrette to the beets, just until coated (there may be extra vinaigrette)
Enjoy!