TGIF!

Hello there Friday - you are looking oh so sweet! I certainly can't think of a better reason to smile today.

This weekend I'll be hunkering down at home to do some spring cleaning. Yes, I'll be emptying all of our cabinets, organizing and cleaning. Thankfully I have my mom here in town which makes the job even easier - she's the organization queen.

Before March ends (which I cannot believe) I'd like to give a huge shout out to the lovely sponsors we've had this month - Serena & Lily, Shop Pretty Mommy, Greenhouse Design Studio, Bae Home, Ruby Lane, Lacefield Designs, Storkie and Lo & Sons. If you haven't checked them out you most certainly should.

I hope all of you have a splendid weekend! See you back here on Monday morning.

xx, Caitlin

Photo from here

I'm Loving . . .

Collected treasures perfectly styled on a tray.

This stunning handbag for spring.

Cups of tea to warm me up in this gloomy weather.

Bookcases with the bindings facing inside.

Lastly, this simple ensemble, which is perfectly put together because of the belt. 

What are you loving this week?

bed: which one do you adore?

Last night my mom and I were sitting in her new condo discussing what style of bed she should purchase for the guest bedroom - from traditional to antique to modern . . . the possibilities are endless. So after searching for the perfect style I thought it might be fun to have all of you weigh in on your favorite style. Which do you adore the most?

Photos 1 / 2 / 3 / 4 / 5 / 6

on the menu: lemon tart with rosemary crust

What happens when you have ten lemons lying around - you start searching for recipes. When I spotted this lemon tart I knew the search was over. It's simple and perfect for spring. 

Bon appétit everyone!

Lemon Tart with Rosemary Crust

for the crust

• 1 1/3 cup spelt flour
• 3 tablespoons cane sugar
• 1 tablespoon fresh rosemary, chopped
• pinch of salt
• 1/3 cup cold butter, cubed
• 1-2 tablespoon ice water

for the filling

• 1 cup plain Greek yogurt
• 1/2 cup cane sugar
• 2 eggs
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest

Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.

Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.

 Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.

Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.

Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.

Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.

Created, photographed, and shared by GOOD THINGS GROW & Happyolks

a brand new week . . .

Cheers to a new week! After spending the weekend enjoying quality time with Eric and warm weather in Arizona, it's back to the daily routine here in San Francisco. I'm not loving the chilly weather - alas hopefully the rain that we're getting will pass quickly.

This week the new Vogue Living Australia is giving me tons of much needed inspiration (even bigger plus, Peggy's feature she shot in this issue is stunning!), my new Tom Ford lipstick in Spanish Pink has me excited to dress up my lips every day, and lastly some Mariage Frères tea to keep me warm.

Have a wonderfully productive week everyone!

Photo by Caitlin Flemming

happy weekend!

At last . . . the weekend is here and I'm off on yet another trip down to Arizona! I can't wait to soak up some sunshine because it has been quite a chilly week here in San Francisco.

Hope all of you can sit back, relax and enjoy the weekend ahead. See you back here on Monday!

xx, Caitlin

I'm Loving . . .

These stunning branches.

 This perfect combination of neutrals.

Stacks of Moroccan blankets.

This fabulous quote. 

And since spring hasn't sprung in San Francisco, I'm loving this bundled up look.

What are you loving this week?

Photos: 1 / 2 / 3 / 4 / 5

kitchen envy . . .

Why hello there clean, crisp, minimalist kitchen. So nice of you to grace us with your presence. You are just lovely in every way. From your all white walls to your dream-worthy stove. From the moment I laid eyes on you on Simply Grove I haven't been able to get you out of my mind. 

Just another image to archive into my kitchen folder . . .

Images from Simply Grove via Red Online

four favorites

A few fabulous pieces that would bring a skip to my step . . . 

1. Necklace
2. Checked Coat
3. Clutch
4. Top

on the menu: springtime jasmine rice salad

With spring officially here I've been on the hunt for springtime salads because lately I've felt as though I've been in a salad rut. Usually it's just me throwing whatever I have in my refrigerator into a bowl. With that being said, I've been trying to plan things out better - especially after seeing this scrumptious springtime salad. Luckily, I already have a bundle of asparagus and jasmine rice. Hope all of you enjoy this simple and easy recipe. 

I'm off to the grocery store! Bon Appétit.

Springtime Jasmine Rice Salad

serves 2
12-15 asparagus spears, woody stems removed
2 tablespoons olive oil
3/4 cup uncooked brown jasmine rice
1 cup low-sodium chicken stock
1 shallot, sliced
2 garlic cloves, minced
1 pint baby bella mushrooms, quartered
1/3 cup dry white wine
1/4 cup dried cherries, coarsely chopped
salt & pepper to taste

Prepare rice according to directions on package, subbing in 1 cup chicken stock for the water. This will most likely take 30-40 minutes.

Preheat oven to 400 degrees F. Lay asparagus on a baking sheet and toss with 1/2 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20-22 minutes.

While asparagus is roasting, heat a large skillet oven medium heat. Add 1 tablespoon olive oil and sliced shallot with a pinch of salt. Saute until soft – about 3 minutes. Add in chopped mushrooms, tossing to coat, and let cook for 4-5 minutes until soft and juicy. Stir in garlic and cherries and cook for 30 seconds. 

Increase heat a bit and add wine, cooking for 2-3 minutes. Reduce heat to low.

Toss in rice and asparagus, then serve. Season with additional salt and pepper if needed. Also delicious served cold!

Recipe from How Sweet Is This

a brand new week . . .

Happy Monday! This weekend was all about getting together with friends that were visiting from out of town, running errands and ending the week by heading to the suburbs to celebrate my cousins birthday. It was quite lovely and refreshing - probably because I finally got adjusted to the time change.

This week's inspiration - the new Elle Decoration UK that I picked up at Birch, my Coraggio fabric that I'm excited about incorporating into our apartment, an Astier bird, delicious cocoa brûlée chocolates that I'm obsessed with and lastly a necklace that that I bought a long time ago and am finally incorporating into outfits.  

Have a wonderful week - I'll be taking some AutoCAD class this first part of the week. Wish me luck! 

Photo by Caitlin Flemming

and we're back!

Ladies and gents, this past Tuesday you may have noticed that Sacramento Street was down, deleted, and gone. I woke up Tuesday morning to something no blogger ever wants to encounter - someone else taking over their account, emailing everyone and then going as far as deleting what feels like your baby. I've been blogging for almost three years and my first thought was - all of those late nights, times I didn't go out with friends, and work that I put into the blog were gone. Luckily, I've been working with google on recovering everything and what I thought was going to take a week only took three days.

Thank you for all of your sweet words on twitter and facebook. They kept me from having a complete melt down. For those of you that received the spam email, I'm so sorry!

Blog posts will continue next Monday. Hope all of you have a wonderful week and weekend! Once again I couldn't have got through the past few days without all of you.

Photo by Philippe Halsman

on the menu: green beans with egg and parmesan

I’ve been obsessed with poached eggs – for breakfast lunch and even dinner. This Sweet Paul recipe not only had my mouth watering when I came across the image, but it had me grabbing my purse and running to the grocery store to purchase all of the ingredients. Let me tell you, this one doesn’t disappoint. It’s light and the flavors are utterly divine. The only problem was that I wanted double the portion size.

Hope you enjoy this one as much as I do. Bon Appétit!

Green Beans with Egg and Parmesan

Serves 4

7 oz green beans, trimmed

2 tablespoons white wine vinegar

4 large eggs

½ cup of shaved Parmesan

4 tablespoons olive oil

1. Bring a large pot of salted water to a boil.

2. Add the beans and boil them for about 30 seconds.

3. Put them straight into a bowl filled with ice water.

4. Dry tem and place them on plates.

5. In the same pot, with the same water, add vinegar.

6. When the water is just below boiling point, crack the eggs one at a time into the cup and drop the egg gently into the water.

7. Let them simmer for 3 minutes.

8. Remove the eggs slowly with a slotted spoon.

9. Put on top of the beans and add Parmesan.

10. Drizzle with some olive oil and season with salt and pepper.

Recipe from Sweet Paul

a brand new week . . .

After a lovely weekend in Scottsdale spending time with Eric, watching my first baseball game of the season, and finishing off the weekend brunching and shopping with Jessica, who happened to be in town (such a treat) - it's hard to come back to a busy and chilly week. If only it was sandal weather in San Francisco. I'm already counting down the days until my next trip to Scottsdale in a week and a half.

A few things I'm loving - this stunning Madewell catalog that I got in the mail, a new soap from Birch that I can't get enough of, scrolling through photos of palm trees on my iPhone from this weekend, and this nude Estee Lauder lip gloss.

Hope all of you have a wonderful and productive week ahead.

Photo by Caitlin Flemming

it's friday!

Weekend getaways are utterly divine. Especially when it entails getting on a plane to go see Eric in Arizona. I couldn't be happier for a little escape from the city to enjoy some desert time full of heat and sunshine - my biggest problem is what to pack. Be sure to follow me on instagram to see the adventures from this weekend. Even though I'll be leaving my computer behind, I had to bring along my iPad because I can't wait to catch up on my blog reading during my flight - I'm incredibly behind.

Hope each and every one of you have a lovely weekend in store. See you back here on Monday!

xx, Caitlin
Photos 1 / 2

I'm Loving . . .

Finally taking a few moments to open up a book felt incredibly soothing. There just isn't anything like it.

Dressing a little more casual when the sun is shining bright.

Spotted this runner and all I can think about was finding one of my own. It's stunning!

I couldn't agree with you more Audrey. I absolutely love this quote!

Hello lover . . . you are a thing of beauty. If you could be in my closet I'd carry you proudly on my shoulder.

The simplicity of this image is utterly divine. From the perfectly placed art work to the stunning site - it all works so well together.

Images: 1 / 2 / 3 / 4 / 5 / 6

home sweet home

A few weeks ago I made some small decorating changes in our apartment that I'm excited to share with you. I added in a stunning Moroccan tray on our dining room table, created an art wall above the couch, and the best addition is our new coffee tables from HD Buttercup that I'm in l-o-v-e with! After living in our apartment for almost seven years it's fun to do a little redecorating to make it feel clean and fresh for spring.

Photos by Caitlin Flemming

on the menu: fresh fig and stilton flatbreads

I spotted this image all over Pinterest a few weeks ago and finally came across the recipe. Let me tell you, it's so easy to make and is delicious - I could have it a least once a week. Who doesn't love figs and blue cheese?

Hope you enjoy this recipe as much as I do. Bon appétit!

Ingredients:

1. 1 piece regular or whole wheat lavash – cut widthwise so it makes two rectangular pieces about 4″x7″ in size. You can make your own lavash but there are lots of good quality storebought options out there. You can also substitute lavash with premade flatbreads, pizza crust or puff pastry (baked per the instructions).

2. 4 tbsp. onion jam or fig preserves

3. 10-12 fresh Mission or Brown Turkey figs – thinly sliced

4. 4 ounces good quality Stilton cheese, crumbled – you can use goat cheese, blue cheese or Gorgonzola here

5. 4 sprigs fresh thyme, leaves removed from tough stems

Directions:

Preheat oven to 350. Place the two pieces of lavash on a baking sheet and bake until it begins to barely crisp – 2 to 3 minutes. Remove from oven and allow to cool to the touch. Spread 2 tbsp. of your preferred jam on each piece of lavash. Even distribute the sliced figs over the lavash bread. Top each with 2 ounces of crumbled cheese and evenly sprinkle on the thyme leaves. Bake until crispy and the cheese has melted – this took 5 to 6 minutes in my oven. Cut into rough pieces and serve while still warm.

Recipe from Running with Tweezers

a brand new week . . .

This weekend was perfection. I'm not even sure where to begin but if you follow me on instagram you saw it all. An overnight trip to Napa to celebrate Kelley's birthday was above and beyond my wildest dreams  - from staying in a beautiful home nestled next to vines, wine tasting in summer like weather and ending the day with a private dinner cooked by Tyler Florence's culinary director, Tyson. It was stunning, memorable, and lovely to be surrounded by such amazing friends.

A few things I'm loving - my striped Ikea trays that I have throughout our apartment, a new bracelet and camera I picked up at the Alameda flea market, my go-to Rodin hand lotion that I'm addicted to and lastly my poppin ruler (it's come in handy at work).

Thinking positive thoughts for a very productive, busy and happy week ahead!

Photo by Caitlin Flemming

it's friday!

Bonjour Friday! So happy you’ve finally arrived. Only a few more hours until the weekend officially begins. There are lots of things to smile about since I’ll be heading up to Sonoma for the weekend (where it will be in the 70’s), getting up bright and early Sunday for Alameda and then finishing it off by catching up with a girlfriend with a tea date.

Hope all of you have a lovely weekend!

xx, Caitlin

ps. Sacramento Street is accepting new spring sponsors! Please email me at sacstreet@gmail.com to find out more about spring rates.

I'm Loving . . .

This simplistic kitchen has a special place in my heart.

I'm going to attempt this version of the top knot this weekend.

I can't get enough of diptyque candles. So classic!

Wishing my workspace looked like this at my house.

White blooms make me smile - so clean and fresh.

Hope all of you are having a wonderful week. Apologies for the late post today - it's been a hectic week.

Photos 1 / 2 / 3 / 4 / 5