That’s what brings me to sharing the amazing new book, Camille Styles Entertaining. Friends, when I received Camille’s book in the mail I knew that it would be incredible – I mean, her site is one of my favorites and she as a person is truly wonderful. I was floored by the text, recipes, photos and inspiration that lies within the pages of her book. It’s rare that I sit down with any book for more than 30 minutes, well this surpassed that mark by a landslide. I got caught up in the beautiful recipes that are categorized by season, the text Camille wrote immediately drew me in and by the end of my time looking I found myself planning our entire Thanksgiving menu. Lucky for us, Camille is sharing one of those recipes with us today – her Brussels Sprouts & Apple Salad with Cider Vinaigrette. Doesn’t that make your mouth water just reading it? SALAD 1 cup golden raisins 2 pounds Brussels sprouts, trimmed and halved (quartered if very large) Extra-virgin olive oil 2 tablespoons maple syrup Kosher salt and freshly ground black pepper ¾ teaspoon red pepper flakes 1 red onion, peeled and thinly sliced 12 fresh thyme sprigs 1 cup walnuts 2 medium (or 1 large) apple, cored and thinly sliced Sea salt VINAIGRETTE 3 tablespoons apple cider vinegar 3 tablespoons freshly squeezed lemon juice 1½ tablespoons Dijon mustard 2 tablespoons maple syrup ½ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1.) Preheat oven to 425°F. In a small bowl, cover golden raisins with hot water and let sit to plump. 2.) On a baking sheet lined with foil, toss Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons of the maple syrup, a pinch of kosher salt, a few grinds of black pepper, and the red pepper flakes. Spread the sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden. 3.) Add the red onion, thyme, and walnuts to the baking sheet. Toss everything together to combine, then spread in an even layer and roast for 10 more minutes, until the Brussels sprouts start to get golden and crispy on the edges. 4.) While everything roasts, make the vinaigrette. Whisk together the apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil and season with kosher salt and black pepper to taste. 5.) Drain the raisins and add them to the baking sheet with the apples. Toss everything together to combine, then return to the oven for just a few minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette, and sprinkle everything with a bit of sea salt. Serve immediately. The vinaigrette will keep up to a week in the fridge. Now for all of my Bay Area readers – I’m co-hosting Camille’s San Francisco Book Party with Erin from Apartment 34 and Minted. It’s truly going to be a night to remember. We’re hosting the party at Cookhouse (one of my favorite venues in SF). Join us for champagne cocktails, holiday cookies from Camille Styles Entertaining, and a holiday DIY you won’t want to miss. It’s the perfect way to kick off the holiday season. I hope to see all of you there! Photos by Emma Fineman | Invitation by Minted #entertaining

Can you believe it’s already been a month since I last showed you the nursery inspiration for baby Flemming’s room? Time is flying! I can’t quite believe that he’ll be here in less than seven weeks (hopefully he’s on time!). Since the inspiration post a lot has happened in the nursery – I’ve been busy having it painted, assembling furniture, figuring out a floor plan and much more. I wanted to share a little timeline and some sneak peeks at how it’s been coming along. 16 weeks: It was time to select a paint color. The room originally had all white walls like the rest of the house but I decided that I wanted a little color on the walls. We ended up going with Farrow & Ball Cornforth White. 18 weeks: Time to start picking out furniture, bedding, lighting, and so much more. I popped into the Serena & Lily Design Shop just a few blocks away from our house to get inspiration and pick out key pieces for the room. 20 weeks: Let the painting begin! Unfortunately I couldn’t help with this but Eric (dad of the year) worked tirelessly on making the room look perfect. He didn’t even complain when I asked for a second coat. 24 weeks: Receiving packages in the mail for the baby was like Christmas Day! I was overjoyed when each piece showed up because it meant that I could begin placing everything where I had envisioned them. 27 weeks: Assembly time! Both Eric and I were quite excited to spend our evenings putting together the Hudson Crib, place the Round Belly Baskets for toys, and the Mimi Floor Lamp. 28 weeks: Since we have hardwood floors, finding the perfect rug was important. I knew that I wanted to add a pop of color and that it had to be incredibly soft for our days spent playing in his room. This vintage Turkish rug stole my heart when I found it. 30 weeks: The nursery wouldn’t be complete without a mirror and artwork on the walls! This Serena & Lily White Mosaic Mirror has been on my wish list for quite awhile. Luckily, we had the perfect spot for it in baby Flemming’s room. I can’t wait for him to start laughing at himself in it! Next up, the big reveal! You’ll just have to wait a little bit longer for that but I promise it’s worth the wait. Stay tuned! This post is a partnership with Serena & Lily. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open. #interiors

Long before I was pregnant I had a few girlfriends tell me about Hatch Collection. All of them raved about the fit and styles. Half had been pregnant and half loved the line even though they don’t have kids. So, when I started telling girlfriends I was pregnant I jumped at the chance to update my wardrobe with a few items that would get me through my pregnancy. Granted, I wasn’t really at the stage of pregnancy to need the extra room in my clothes, but I didn’t want to wait for these items to be in my closet. At 31 weeks I finally felt the need to have that little extra give in my clothes – regular tops were riding up and weren’t long enough, pullover sweater no longer fit . . . it was time to start embracing pregnancy clothes. I partnered with Hatch to show you a few looks I’ve been wearing day in and day out. Call it my maternity uniform if you will – classics with a little twist so that moms-to-be still feel chic and stylish, but comfortable. One of the key items you need in San Francisco is a cozy sweater – especially when the fog rolls in. With all of my current cardigans not fitting I began the hunt for the perfect “everyday” long cardigan. When I spotted this stunning cardigan from Hatch I knew it would be a keeper. The drape on this sweater is stunning and shows the baby bump in the perfect way – not to mention it’s probably the softest sweater I own. This has become my go-to work outfit! Since I’m due on Christmas I’ve been dreading finding an outfit for holiday parties. When your pregnant all you want is comfort – even for fancier occasions. Hatch came to the rescue because their Lily Tank is perfect for any event – a daytime lunch or a holiday soiree. Not to mention that the beautiful pleated details add that extra something that every women looks for in her clothing. On the weekends there is nothing I love more than dressing casual – usually you can find me in workout clothes, which is something I’ve been trying to change. Friends, I’ve found my new favorite look for the weekends (and even weekdays). This plaid Hudson Shirt has become a fall favorite of mine – it instantly had me in the fall spirit with its pattern and comfort. Let me just say, that every time I wear this top I have women – both expecting and not expecting asking me where it’s from. Pair it with their cozy cashmere jogger pants and you’ll never want to get out of them. I certainly don’t! The best part about all these Hatch Collection pieces is that you can wear them before, during and after pregnancy – so even after baby Flemming is born I can still wear all of these beautiful pieces throughout the winter. This post is a partnership with Hatch Collection. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open. Photos by Modern Kids for Sacramento Street | Makeup by bareMinerals #style

Thanksgiving is by far my favorite holiday. What could be better than getting together with friends and family and eating all day? Since I am hosting Thanksgiving this year I have started planning my menu and these pumpkin cheesecake bars with toasted marshmallow frosting are front and center. I have been making pumpkin cheesecake for the past five Thanksgivings and without fail, it is always a crowd favorite. This year I decided to adapt the cheesecake into bars giving this tried and true recipe a modern twist. I love the idea of pumpkin especially when paired with warm spices like cinnamon and ginger, but pumpkin pie is sometimes too much pumpkin for me. I think it is the texture that throws me off, as well as the piecrust. This cheesecake solves all of that. It has the best part of pumpkin pie with the warm fall spices but has a silky texture and tanginess from the cream cheese that I enjoy. Not to mention it comes with a gingersnap crust that is out of this world. So as your brainstorming for Thanksgiving make sure this recipe is on your list, I promise your friends and family will love it. ~ Amanda Pumpkin Cheesecake Squares with Toasted Marshmallow Frosting Ingredients For crust: Nonstick vegetable oil spray 3 cups gingersnap cookies 1 cup pecans 1/4 cup brown sugar ½ stick unsalted butter, melted For filling: 2 8-ounce packages cream cheese, room temperature 1 cup sugar 1 cup pumpkin puree 3 large eggs 3 tablespoons all purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg pinch of salt 1 tablespoon vanilla extract For the topping: 4 eggs whites, at room temperature 1 cup sugar pinch of cream of tartar 1 teaspoon of vanilla extract Directions 1.) Preheat an oven to 350°F. Spray a 9 x 9” baking pan with non-stick spray and line with parchment paper leaving some paper to hang over the sides. 2.) Make the crust by grinding gingersnaps, pecans and brown sugar in a food processor until nuts are finely ground. Add melted butter and combine until the mixture is the texture of wet sand. Transfer mixture to prepared pan; press evenly onto the bottom. Bake crust until set and lightly browned, about 10 minutes. Set aside. 3.) Make the filling by beating the cream cheese and sugar in the bowl of a stand mixture (or with a hand mixer) until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt. Beat in vanilla. Transfer filling to crust. Bake until filling is just set in center and edges begin to crack (filling will still be slightly jiggly), about 1 hour. Chill cheesecake in refrigerator until chilled, preferably overnight. 4.) When ready to serve, make the frosting by combining egg whites, sugar and cream of tartar in the bowl of a stand mixer. Using an oven mitt, place bowl over a stove burner. Turn onto medium heat and carefully whisk egg mixture over medium heat until egg whites are hot, about 4 minutes. (Whisk continuously or the eggs whites will cook) Remove from stove top, place on stand mixture and add vanilla. With a whisk attachment whip egg mixture until it becomes white and fluffy and stiff peaks are formed, about 5 -6 minutes. Spread mixture on top of cheesecake bars and toast slightly with a kitchen torch. Serves: 9 with huge squares or 16 with normal portions. Recipe tips: This recipe is great to make the day before. Simply make the crust and filling, cook and chill overnight until ready to serve. When ready to serve, pull the cheesecake out of the refrigerator and add topping. Also, if you don’t have a kitchen torch you can use the broiler on your oven, just watch it closely. Place the bars on a rack in your oven. Move the rack as close as possible to the broiler and broil the top for about 30 seconds or until the topping is browned but not melted. Recipe by Amanda Frederickson for Sacramento Street #entertaining #cooking

When it comes to designing tabletops for dinner parties I tend to go in one of two routes – casual or elegant. One thing that I strive to do with each is to make sure that it is effortless. No one wants to be a stressed out hostess. This fall I’ve made it a point to fully embrace doing more casual tabletops that have a few key details that guests notice and want to use themselves when hosting dinner parties this fall. 1.) Pick a palette thats seasonal– whether it’s neutral (like this tabletop) or something colorful. 2.) Once you’ve figured out your color palette decide which dinnerware you want to use. I wanted to add plates that had rustic edges to them, Vietri is a great source for beautiful dinnerware. 3.) Add pattern with napkins. 4.) Seasonal touches – I decided that little white pumpkins would be the perfect way to embrace the fall season. Then guests can take them home as a parting gift. 5.) Layers are key, by adding branches down the center of the table adds that extra details that finishes off the entire look. Here I used magnolia branches, but you can use anything – olive branches, eucalyptus, see what your local flower shop or grocery store has in stock. 6.) Lastly, and this might be the most important tip – set everything up the night before. It’ll be one last thing to think about the day of and then you can focus on everything else you have to do. Plus, it always gets me excited to see my guests when it is already set. Wondering how you can get this same look – pop over to Vietri for these essential items. I hope that this has inspired you for when you host your next dinner party. 1.) Lastra Grey Salad Plate| 2.) Optical Clear Champagne Glass | 3.) Lastra White Dinner Plate | 4.) Grey Medallion Accent Napkin | 5.) Aladdin White Antique Five-Piece Place Setting This post is a partnership with Vietri. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open. Photos by Ashley Batz for Sacramento Street #entertaining

October is one of those months where I find myself surrounded by friends and family that are incredibly excited for the change of season. As you all know, this is one of my favorite times of year. When Natalie and I sat down to brainstorm ideas for this months arrangement, all we knew was that we wanted to fully embrace fall with the colors and seasonal items that surround us. Well, as you can only imagine Natalie hit it out of the park with this month’s post – the way she used different green hues, pumpkins, acorns, and more is honestly phenomenal. Read on to hear more about what inspired this beautiful post. What was used for this October’s arrangement: Heirloom pumpkin white ice king protea persimmons scabiosa casperita white pumpkin acorns privet berry I love the color palate. The components are so seasonable but the colors are not the expected orange autumnal colors. What made you decide to use these hues? I love this time of year! October is my favorite month and I love seeing the season change. I wanted to share a look that felt very seasonal yet was still slightly unexpected colors. I was initially inspired by the green persimmons. These green persimmons are amazing, the color is just fantastic. Tell us more about them. I like using under ripened fruit for a couple of reasons. First, I like that it shows the fruit in an unexpected and less common color. Green blackberries also work really well for this reason. I also like using fruit that is not fully ripe because it lasts much longer and does not fall off the stem the way ripe fruit does. I’m always on the hunt for different pumpkins, how did you know we would love them? Yes, I knew you would love the white one. It is called “casperita.” I don’t know the variety of the darker black/green one, but it was grown in Half Moon Bay where the largest pumpkin festival has been held since 1971. Flowers by Natalie Bowen Designs / Photos by Caitlin Flemming #lifestyle

Huevos rancheros is one of my all-time favorite breakfasts. It is on a short list of dishes that I will always order off a menu if I see it. Warm corn tortillas soaked with salsa and black beans all topped with an egg and some cilantro, it might just be my idea of perfection on a plate. Here is my take on the traditional dish. I added avocado because I can’t seem to ever get enough avocado, as well as some Cojita cheese for a little tanginess. The recipe calls for making your own salsa but you can certainly buy pre-made salsa and skip a step. Also, I fry my eggs on the stovetop in a non-stick pan then combine the dish before eating and serving. If fried eggs are not your thing, feel free to prepare the eggs your favorite way – regardless of fried, scrambled, poached or sunny side up, these huevos rancheros will be delicious. Enjoy! ~ Amanda Ingredients Serves 4 – 4 Roma or plum tomatoes, about 1 lb., diced (setting a couple tablespoons aside for garnish) – 1 onion, divided and chopped – chopped fresh cilantro plus additional for garnishing – 1 Tbsp. chopped canned chipotle chiles in adobo (or more if you like your salsa spicy) – 1 garlic clove, coarsely chopped – 4 Tbsp. olive oil – ½ tsp. salt (or more to taste) – 1 -15 oz. can black beans, drained and rinsed – 4 large eggs – 8 corn tortillas, about 5” diameter – Garnish: Cojita cheese, avocado, jalapeños, lime wedges Directions 1.) In a blender puree tomatoes, half of the diced onion, cilantro, chipotle, garlic, and salt until smooth. Pour salsa mixture into a medium sized non-stick sauté pan and simmer over medium-high heat, stirring occasionally, until salsa is slightly thickened, about 5 – 7 minutes. Remove salsa from pan and set aside. Carefully wipe out the pan. 2.) In the same sauté pan over medium heat add 2 tablespoons of olive oil. Once the oil is hot, add the onions and sauté until translucent, about 2 -3 minutes. Add the beans and cook for another 3 – 4 minutes or until beans are warmed through. Remove beans from pan and set aside. Carefully wipe out the pan. 3.) In the same sauté pan over medium high heat, add remaining 2 tablespoons of olive oil. Once the oil is hot, carefully crack the eggs, one at a time into the pan. (I often crack into a small bowl then slide the egg onto the pan to make sure I don’t break the yolk or miss any eggshells). Cook eggs according to your preference. I like my whites set but my yolks still runny so it only takes about 2 -3 minutes. 4.) Assemble the huevos rancheros by quickly warming the tortillas in the oven or in the microwave. Place 2 tortillas on a plate, top with black beans, salsa and one egg. Garnish with avocado, Cojita cheese, jalapeños, tomatoes, lime wedges and cilantro. Recipe by Amanda Frederickson for Sacramento Street #entertaining #cooking

No matter what your budget is, purchasing a new fall handbag is a treat in my eyes. It’s one of those investment pieces that you can keep for years to come. I’ve had some of my handbags since high school and college . I alternate bags throughout the year and they each bring back memories from when made the purchases. A great bag can transform an outfit – so it’s important to take your time finding the best fit for you and your lifestyle. This season I was on the hunt for a modern, handcrafted, elegant handbag that would be both timeless and functional. As I set out on my search I came across the perfect contender. Cuyana has designed a beautiful cross-body called The Shoulder Bag, made out of the beautiful leather that is so soft you’ll want to use it as a pillow. My ultimate test for any smaller handbag is that they have to fit all of my essential items. And of course, I had to share with all of you what I’m carrying around in my fall handbag this season. I’m known for carrying quite a bit around with me – you never know what you might need! This Shoulder Bag stood up the the test and I was able to fit every single essential that I carry in my larger handbags. Can you believe it? Whether you’re bag style is more casual, like the Cuyana Leather Tote or more structured, like the Cuyana Shoulder Bag – I want to know what you’ll be carrying in your fall handbag this season. Share it with us on instagram with the hashtag #whatsinyourfallhandbag. Can’t wait to see what all of you will be carrying around this season! Photos by Ashley Batz for Sacramento Street #style

I’d love to welcome Amanda Frederickson as Sacramento Street’s newest contributor. I’ve been thinking a lot about ways to bring back our recipes post, which I know you all adore. Since I can’t manage to do them myself these days, I wanted to find the perfect person to bring on as our food contributor. Amanda has an incredible blog called A Life Well Lived (pop over for more delicious recipes) – when I was first introduced to her site I was in awe of her recipes and instantly thought she would fit right in here on Sacramento Street. Please give her a warm welcome. I guarantee all of you will be drooling over her bi-weekly recipes. They are amazing! Thanks for the sweet intro, I’m thrilled to be here sharing some of my favorite fall recipes. I recently got back from a trip to Boston – where I lived during college. It’s one of my favorite cities but honestly, fall in New England can’t be beat. While I was there I had vivid memories of our yearly adventure outside of the city to go apple picking. The air was crisp, the leaves were at the peak of their color, and somehow it was always the perfect fall day. By the end of the day we would have bags and bags of freshly picked apples. One thing that was deadly were the apple cider donuts that were sold at the orchards, by the end of the day we could barely move from eating so many. The taste of those donuts is just so perfectly fall. Here is my version of the traditional apple cider donut. Apple cider gives just a hint of acid and sourness to this cake donut that has been lightly fried and tossed in cinnamon and sugar. It is not overly apple and has the perfect amount of warm cinnamon.  I dare you to eat one of these apple cider donuts and not dream about leaves changing, comfy sweaters and crisp clear fall days. Plus, when you make your own homemade donuts, you get the donut holes all to yourself, which might be the best part. Enjoy! PS. I have no idea if it is donut or doughnut. I grew up on Dunkin’ Donuts so I have always spelled them – donuts. Ingredients (Makes about 2 dozen donuts) – 1 cup unfiltered apple cider – 3 ½ cups all-purpose flour – 1 tablespoon baking powder – 1 ¼ teaspoons baking soda – 1 teaspoon salt – 2 teaspoons cinnamon, divided – ½ cup well-shaken buttermilk – 3/4 stick unsalted butter, melted – 2 large eggs – 2 cups sugar, divided – 2 quarts vegetable oil Directions 1.) In a small saucepan, boil apple cider until reduced to about 1/3 cup, 12 to 15 minutes, then set aside to cool. 2.) In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. 3.) In the bowl of a stand mixer, mix together reduced cider, buttermilk, butter, eggs, and 1 cup sugar until well combined. Add flour mixture and mix on medium speed until a dough forms (it will be sticky). This can also be done by hand if you don’t have a stand mixer. 4.) Turn out dough onto a well-floured surface and roll dough into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured donut cutter, about 2- 3” in diameter and transfer to a floured baking sheet. Repeat with scraps. Reroll the dough only once, as it will start to become tough if it is rerolled too many times. 5.) Meanwhile pour vegetable oil into a 5-quart heavy pot and heat oil over medium- high heat to 370°F. (If you don’t have a deep fat-thermometer, sprinkle a tiny bit of flour into the oil, when it sizzles, the oil is ready.)  Carefully slide donuts one at a time into the oil careful not to crowd pan. (If pan gets crowded with donuts the temperature will drop and you will have soggy donuts) 6.) When dropped into the oil, the donut will sink to the bottom, not to worry it will float to the top after about 20 seconds. When each donut floats to surface, turn over and continue to fry until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Fry all of the donuts, making sure the oil stays around 370°F . 7.) Cool slightly; dredge in cinnamon sugar made from remaining cup of sugar and remaining teaspoon of cinnamon. Note: These donuts are best right when you make them, but if you want to make them ahead of time, fry them off and do not dredge them in cinnamon sugar. Instead let them cool then wrap them tightly in plastic wrap. Right before you want to serve them, heat them in a 250 °F oven for about 10 to 15 minutes then toss them in cinnamon and sugar. You can make them up to a day ahead. Recipe by Amanda Frederickson for Sacramento Street #entertaining #cooking

It’s time to finally start sharing the inspiration behind baby Flemming’s nursery. All of you have been asking to have a little glimpse into the design process and I appreciate your patience waiting. I have to admit, when I first sat down to design the nursery I didn’t know which direction I wanted to take the nursery – traditional, whimsical, playful, or modern. I began by pinning away inspiring nurseries that I loved, furniture, and more. After finding the perfect vintage Turkish rug (number 6), it set the tone and color palette for the room. Then I turned to one of my favorite Sacramento Street sources – Serena & Lily to help with selecting furniture and bedding. The lovely ladies over at the Design Shop were an invaluable resource for helping me pull together our little guys room. When designing a space I have a certain process I go through in order to get what I’ve envisioned or a client has described. I wanted to share that process with you. 1) The Inspiration: Create a mood board (like mine on Pinterest) and start pulling images you find inspiring for the space you are designing. I’m constantly doing this for each of my projects. It helps sets the tone and you are then able to see if you are going in a particular direction and style. For baby Flemming’s nursery I kept pulling tons of white nurseries, campaign pieces and images that had cozy reading nooks and pops of blue. 2) Choosing a Color Palette: Since we fell in love with the vintage blue Turkish rug I knew that would set the tone and color palette for the room. If you find a piece that you love get it and then work around that piece. In this case, it helped me finally have a vision for the space. We actually found the rug before we knew if we were having a boy or a girl, but I knew no matter the sex, it would be a blue room. From there I layered on white pieces to lighten up the room. As you all know, I’m a huge fan of white decor. I wanted the nursery to be in unison with the rest of the house. It’s important for me that it didn’t feel detached from the rest of the house. 3) Materials & Furniture: For any nursery, I find that selecting the right materials is key. They need to be soft, easy to clean and classic. I had fun playing withpatterns for the sheets and pillows but wanted to keep everything else clean and serene. I decided that the Hudson Crib because of its clean lines, the beautiful Mimi Floor Lamp to add a bit of light to the room (it’s a little dark compared to the rest of our house), and then the Belly Baskets to add in a bit texture and storage for toys. 4) Time to Order: Now that we’ve figured out everything that is going into the room – and the floor plan, it’s time to start ordering everything for baby boys room. Items are already being delivered and I can’t wait to show you progress photos in the coming weeks. Pop over to my shared Pinterest board with Serena & Lily to get live updates on inspiration, what’s going into the room and more. And stay tuned for more sneak peeks before the big reveal! 1.) Baby Elephant Print | 2.) White Elephant Bookend | 3.) White Mosaic Mirror | 4.) Mimi Floor Lamp | 5.) Hudson Crib | 6.) This is a one of a kind vintage rug, but I also like these rugs. | 7.) White Basics Crib Bumper | 8.) Set of 2 Round Belly Baskets | 9.) Kaleidoscope Crib Sheet | 10.) White Moroccan Leather Pouf Paint Color: Farrow & Ball Cornforth White (one of my all-time favorite paint colors) Image Sources: Row One – 1) The Animal Print Shop 2) Serena & Lily 3) Decor 8 | Row Two – 1 ) Elizabeth Heier 2) Furze Chan | Row Three – 1) Max Wagner 2) Rene Walker 3) Serena & Lily This post is a partnership with Serena & Lily. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open. #interiors