Happy Monday friends! This weekend was filled with culinary delights. Saturday we ventured down to the ballpark for the first annual 7×7 Magazine food festival. They gather all of the best restaurants in the city to showcase their favorite dish. Let me tell you, everything was delicious and I now have a list a mile long of places to go. This is an event I’ll be attending every year. We then had a dinner party with close friends to reminisce about our trip to Turkey – we created a huge feast with appetizers that brought back incredible memories. Looking back, it’s weekends like this that make staying a home even sweeter. What did all of you do this weekend? This week I’ve got quite a bit in store for you – a new series with a talented friend, a new workspace I can’t wait for you to feast your eyes on, a scrumptious recipe that I’ve been making every week and much more! Cheers to a fabulous week ahead! Photo by Caitlin Flemming (from our turkish dinner) #lifestyle

This summer I have been trying to make a concerted effort to slow down and enjoy simple pleasures that connect me to friends and family. My mom and I had never made jam before since my grandmother would always make it for us. We realized this summer on a visit to Oregon that we should learn how to continue this tradition. We went to a farm near my grandmother’s house and got a flat of marionberries. Over the course of an evening we made 24 jars of jam and several bottles of syrup. Now that we’re back in California, we’ve already made another batch of blackberry jam! You may want to consult a recipe as we chose to make our jam with considerably less sugar. Test it out –  I just couldn’t imagine using 7 cups of sugar! Ingredients – 1 flat of berries (blackberry, marionberry, or raspberry) – 3 cups sugar – juice of one lemon – 1 granny smith apple in 6 pieces – 1 box of pectin Directions 1.) Buy one box of 8 ounce jars and lids.  Wash jars in a dishwasher.  Place lids in hot water prior to filling with berry mix. 2.) Rinse berries and place in a bowl with ½ cup sugar.  Mix well and let sit.  The berries will begin to macerate and you can then pour them into a large pot (5 to 6 quarts). Turn on heat and bring to a boil.  Add one box of pectin, lemon juice, and granny smith apple.  I let it boil for a bit and the berries naturally broke down. (With the blackberries, I also put them through a food mill as they didn’t break down). Remove apple. 3.) Using a wide-moth sieve, spoon into jars leaving a minimum of ¼ inch space from top of jar.  Place lid tightly on jars. Once you are finished filling the jars, boil water in a large pot with water that reaches over 2 inches above the jars.  Boil for 10 minutes.  Carefully remove jars with jar lifter tongs.  Cool jars on a towel on the counter for 12 hours.  At that time check the seal (a small circle will indent if sealed). If you would like more detailed instructions and information on equipment, I found this site helpful! Happy jamming! For further instructions on canning jam I used this reference. Photo by Caitlin Flemming #entertaining #cooking

Happy Monday everyone! After taking a much needed week off to enjoy visiting family and friends, relishing the summer days we’ve had here in the Bay Area, making homemade meals at home and just taking a few extra hours to do whatever my heart desired, I’m ready to get back in the swing of things. Usually I’m in the mind set of go, go, go but this summer I’ve had this feeling of unplugging and truly carving out time to do the simplest things – knitting, making jam with my mom, reading – it’s amazing what an hour here can do for your soul. How do all of you find the time to do the things you love? This week is action packed – I’ll be sharing my latest jam recipe (I’ve already gone through a few jars!), a new layer it post that you’ll be wanting to see if you live in a hot city, a new workspace feature that has me wanting to re-arrange my own workspace and much more. I hope all of you have a fabulous week ahead! Photo by Caitlin Flemming of fabric for a current client project #lifestyle

In the summer months, it’s essential to plan day trips to get out of the San Francisco fog. That’s why I’m constantly looking for places to escape. Fortunately, there are amazing options to choose from that are in close proximity to home. This month I discovered the Bardessono Hotel in Yountville. I had heard fabulous things about the property from friends so when it came time to plan a day trip up to wine country for my Mom’s birthday it was a chance to try it out. As you enter the property, you are instantly graced with stunning architecture, beautiful gardens, and the friendliest staff. We immediately felt the calm of the atmosphere provided by the quiet sound of fountains and the beauty of nature surrounding us. Our morning was spent pampering ourselves in the top-rated spa where I lost myself in the smells of lavender and jasmine. It was followed by a delicious lunch at Lucy in the quiet gardens. I’ve already tried re-creating the carrot salad I had that was entirely made from their raised vegetable beds in the gardens within the property – I wanted to forage a basket of produce to bring home. Next time I go back, I’ll definitely spend the night – you can actually have spa services in your room! Photos by Caitlin Flemming #travel

A Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day! Ingredients – 1 cup lentils (I use the French variety called du Puy) – 1 tablespoon Dijon or coarse mustard – 1 tablespoon white wine vinegar – juice of ½ Meyer lemon – ¼ cup extra virgin olive oil – sea salt – 1 cup cherry tomatoes – 3 Persian cucumbers, half-peeled – 1 cup fresh English peas – ¼ cup Italian parsley Directions 1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl. 2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt. 3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley. Note: You can also add feta cheese if you want a little on top. Recipe and photos by Caitlin Flemming #entertaining #cooking

This weekend I was a tourist in my own city with guests in town. We drove over to Marin, went to the Legion of Honor, took a leisurely drive to the beach, went to our favorite restaurants, but best of all. It actually felt as though it was summer in the city. It was warm enough I didn’t need a sweater – friends this is rare. We’ve been having some spectacular weather lately. I can tell you one thing, I’ve been taking weekends off to relish these non-foggy days. I hope all of you have a wonderful week ahead! It’s a short one for me – I’ll be road-tripping up to Oregon to visit friends and family. Do you have any plans for the 4th of July? Photo by Caitlin Flemming #lifestyle

In June, the flower market is bursting with an array of blooms – dahlias, the last peonies of the year, garden roses are slowly coming into bloom, and so much more. This month I wanted Natalie to surprise me with the arrangement. Little did I know that she actually had a hard time selecting what to put together (you’ll hear more details below). As the arrangement came together in front of my eyes it was hard for me to believe that she had had a hard time selecting each of the flowers. It felt effortless and the combination was stunning. I love the mix of white, yellow and I’m a total sucker for fig branches. Learn more about how this month’s arrangement came together through Natalie’s eyes. Flowers used this month: Fig “Symphony” rose White scabiosa “African bride” Love in mist (or nigella) Geranium leaf Acidanthera “sword lily” What inspired you this month? Some months are easier for me than others. The market is filled with pretty flowers, but sometimes there is that special something that launches the whole creative process. This month, I didn’t see that special bloom right away. We are in between seasons and with peonies being behind us and most of the garden roses ahead of us, I felt that I didn’t know what the obvious choice was for this month. When I saw the figs, I decided to go with that choice. I love this pretty leaf. What is it? The leaf is a variety of geranium. I love geranium and find the scent so soothing. It grows really well in San Francisco and I feel inspired to grow some in my own garden. I love the black and deep purple center two flowers. It seems unusual to find that in a flower, is that true? Few flowers have such a deep and rich tone in them, that I am drawn to them every time I see it. I love the Love-in-Mist and while it is most commonly seen in blue, I love this black variety. It is delicate but the black touch makes it feel more substantial and strong. Using figs in the arrangement is a good idea. Do you have any tips for doing that? I would suggest that when using anything with a thick stem, such as the fig, you should always put it in the vase first. This way you can build your arrangement around the thickness of the fig stems. It really help the structure of the arrangement to have these large stems in first. Flowers by Natalie Bowen Designs | Photos by Claire Giffen #lifestyle

Recently, I’ve made a commitment to get up early and go to the farmers market on Sunday mornings. I thought it might only last a few weeks but the produce has been inspiring me so much that I’ve now gone five weeks in a row! By doing this, I start the week off with healthy and fresh ingredients and cook with what’s in season.  The freshness and flavors are unsurpassed and I’m directly supporting the farmers who grew the produce. This week I’ve decided to try something outside of my comfort zone. I’m not known for my baking talents – so this was a stretch for me.  Let me tell you, I was so surprised with the results that I had to share this recipe with all you. Plus, it’s easy and your family or guests you make this for will be wanting more than one! Ingredients Pie Crust – I used a ready-made piecrust that was delicious. Check your local bakery to see if they sell the dough.  If you want to prepare your own, this is my tried and true recipe. – all purpose flour (to dust the rolling of dough) – 6 to 8 apricots – one small box of strawberries – 1 T cornstarch – 2/3 cup granulated sugar – dusting sugar Directions 1. Using one 9-inch piecrust, roll pie crust out to create four squares about 1/8” thick. I always dust my surface as well as my rolling pin with flour so it sticks less. 2. Chop the apricots in long strips and slice the strawberries. 3. Combine fruit with sugar and cornstarch. 4. Add ½ cup of fruit into center of each piece of dough 5. Turn sides up and pinch folds. 6. Lightly brush with water and sprinkle the dusting sugar on top of the galettes. 7. Line your baking sheets with parchment paper and place the galettes on the cookie sheet. 8. Preheat your oven to 400 degrees. Place galettes in oven for 25 to 30 minutes or until they are beginning to brown. Reduce heat to 375 degrees for an additional 10 to 15 minutes or until the filling in bubbling. 9. Cool on a wire rack. Enjoy this delicious summer treat! Recipe and photos by Caitlin Flemming #entertaining #cooking

Summer has finally arrived and it feels so sweet. This weekend I took advantage of what I feel embodies summer – a little laziness, trips to the farmers market and long walks enjoying the sunshine. It definitely rejuvenated my soul for the busyness of the week that lies ahead. Don’t you love that feeling going into a new week? I sure do! This week there is a lot in store – a layer it post that is basically what I want to wear every single day, a delicious recipe that was inspired by the farmers market, Natalie is bringing us a new blooms in season post (it’s stunning) and there is a lot more coming your way! I hope each and every one of you has a wonderful sun-filled week! Photo by Caitlin Flemming #lifestyle

It’s been months since the last recipe post – it’s been a whirlwind spring and I figured since a new season is beginning it was time I bring back a weekly recipe. This recipe is deceptively easy and incredibly delicious. The key is to use fresh ingredients – that’s why I’ve been making it a habit to try to get them at the farmers market each week. You can’t beat the fresh produce they have available. After making this once, it’s been on regular rotation every week. Ingredients – asparagus spears (2 to 3per slice of bread) – juice of ½ lemon – rind of one lemon – sea salt (to taste) – pepper (to taste) – sumac* – 1/2 tablespoon olive oil – multi-grain bread – goat cheese Directions 1. Wash and trim asparagus – pat dry.  Place on a baking sheet and drizzle with olive oil, lemon juice, salt and pepper. 2. Bake at 400 degrees for 8 to 12 minutes (until tender). 3. Meanwhile, prepare the toast.  Spread with goat cheese. 4. Place asparagus spears on top of the toast. 5. Sprinkle with sumac* and lemon rind. Enjoy! *A spice you can find in Middle East stores and sometimes the supermarket. It’s made with a rich and mild red pepper and has a hint of lemon. Photo by Caitlin Flemming #entertaining #cooking