This weekend I decided to experiment without a recipe. As autumn is upon us, I wanted a soup that was hearty, but I didn’t really want tomatoes as the base since I’ve been eating them so much lately. I got inspired to make a Green Minestrone that I had eaten at Rustic Bakery a few months ago. I was surprised how good it turned out. After getting a thumbs up from the table I thought I’d share it with all of you. Minestrone Verde Ingredients 1 – 64 oz. container of organic chicken or vegetable broth ½ box of small shell pasta (Italian) 1 can – Canellini beans olive oil 5 small zucchinis – chopped 2 large carrots – chopped 2 shallots – finely chopped 1 cup fresh basil leaves 1 cup fresh parsley leaves 3 cups fresh spinach leaves Directions 1. Preheat oven to 400 degrees. On a small baking sheet, arrange 2 zucchini’s and 1 shallot that have been mixed with 1 Tablespoon of olive oil as well as salt and pepper. Place in oven for 12-15 minutes until brown. Place roasted vegetables in blender with a cup of the broth, the parsley and the basil and mix until smooth. 2. Meanwhile, sauté the remaining zucchini, carrots and shallots in olive oil in a large pot until they turn golden brown. Add broth as well as the blended vegetables and herbs. Let simmer for 15 minutes. Add one can (16oz.) Canellini beans, ½ box of small shell pasta, and the rind of a parmesan cheese. Allow to simmer another 15 minutes. Five minutes before serving add 3 cups of fresh spinach. 3. Serve with shredded parmesan on top and a crusty French bread. Enjoy! Photo and Recipe by Caitlin Flemming #cooking

With my upcoming trip on the horizon to London and Morocco, I’ve been working away on design projects, collaborations and more in preparation for the trip. I can’t wait to get on the plane in a week and a half. But in the meantime there are going to be a lot of fun posts on the blog between now and then – a new workspace feature, a recent project that just got unveiled today (stay tuned for more on that), some delicious recipes I’ve been testing, a giveaway with a Bay Area company I love, and much more! A few things inspiring me this week – a postcard from Wayfare Magazine about traveling, the Wallpaper guide to Marrakech, my passport (thank goodness I found it), and my iPad that I’m filling with books. If you have any book recommendations or spots I should put on my list to see if London or Marrakech – please leave a comment. I love getting recs from people. I hope all of you have a productive week ahead! Photo by Caitlin Flemming #lifestyle

Hello, Monday! Can you believe it’s the end of September already? It came a little too quickly in my opinion. Although I’m sad to say goodbye, I’m excited for a new month to begin. It means the start of cooler days so I can bundle up in my new pile of sweaters. It will also give me a chance to try new recipes I’ve collected on my Pinterest page. A few things inspiring me this week – a new print from Jennifer Ament, a vintage frame I picked up, new Jo Malone ‘Pomegranate Noir’ room spray that has my entire home smelling divine, the perfect linen for a current clients sofa, a bracelet I bought on my last trip to Portland and lastly, I can’t live without my Rodin hand lotion. I hope all of you have a wonderful start to your week! Photo by Caitlin Flemming #lifestyle

Today I’m honored to be featured in Rue Magazine’s 3rd anniversary issue! When they contacted me to be part of their top seven designers to watch in 2014 I was elated, giddy and completely humbled. This issue is not to be missed – it’s filled with market pages that will have you pulling out your wallet (be warned!) and gorgeous homes that will make you want to redecorate. I’ve followed the journeys of each of the seven designers they named and I’m honored to be alongside them – each with a different aesthetic, so there is something for everyone. Pop over to tour my entire clients home and to page through the other talented designers I sit beside. A HUGE thank you to the Rue Magazine team for having me in this issue – it’s really such an honor! Photos by Michelle Drewes for Rue Magazine #interiors

I’ve always wanted to be a good baker, but with my history of not following recipes correctly, adding a little too much of something seems to mess up the chemistry. I’m not the baker in the family. When dear friend Jennifer Shea told me she was writing a book, Trophy Cupcakes and Parties, featuring her delicious and mouth-watering cupcakes recipes, I was giddy. It meant I could finally have her yummy cupcakes in San Francisco – her shops in Seattle are adorable and one of a kind. When I received the book I found my favorites, but a new one I haven’t given a whirl is her Espresso Bean cupcake. Doesn’t that sound perfect in this crisp fall? I think it does. That’s why today I’m sharing it with all of you. Espresso Bean Cupcakes (makes 2 dozen cupcakes) Batter Ingredients: 3 cups all-purpose flour 1 1/4 cups of cocoa powder 2 1/2 teaspoons baking soda 3/4 teaspoon salt 3 eggs 1 1/2 cups milk 3/4 canola oil 1 tablespoon vanilla extract 2 3/4 cups sugar 1 cup boiling water Frosting Ingredients: 3 cups (6 sticks unsalted butter), at room temperature 6 cups confectioners’ sugar, sifted 1/2 cup strong espresso shots, cooled 1 tablespoon plus 1 teaspoon vanilla extract 1/2 teaspoon salt Finishing Ingredients: Coffee sprinkles Chocolate covered espresso beans Batter Directions: 1. Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. 2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 3. Combine the eggs, milk, oil, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes. Remove the bowl from the stand and add the boiling water and stir with a wooden spoon, carefully so that it doesn’t splash, until the batter is smooth again. Let the batter rest for 15 minutes and stir gently before using. 4. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of the middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely. Frosting Directions: 1. In a stand mixer fitted with a paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. If the butter is soft, this should only take 30 seconds, but if the butter is cool. it can take a couple of minutes. 2. Add the sugar, 1 cup at a time, and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the cooled espresso, vanilla, and salt and mix slowly so that the espresso doesn’t splash. At first the mixture will break and appear curdled, but the buttercream will come back together as it whips. When the buttercream looks smooth again, scrape the bowl and paddle, then increase the speed to as high as you can without making a mess and whip the buttercream until the mixture is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume. 3. Use right away, or store in an airtight container for up to a week in the refrigerator. When you’re ready to use it, let the buttercream come to room temperature, then put it back in the stand mixer and beat it until it’s creamy and stiff again. Finishing Touches: 1. Place the buttercream in a pastry bag fitted with a star tip and pipe a high swirl on each cupcake. 2. Top with coffee sprinkles. A chocolate covered espresso bean is a nice finishing touch! A HUGE thank you to Jennifer for sharing one of her many recipes with us today. Trophy Cupcakes and Parties hits the shelves TODAY! You can order yours now to get your signed copy by Jennifer herself. I hope you enjoy it as much as I do – especially since Eric is already planning the next recipe he’s going to make. Images courtesy of Jennifer Shea // Photography by Rina Jordan #cooking

Can you believe it’s Fall? I most certainly cannot. Although I’m excited for layers, boots, scarves and cozy evenings inside, I’m still wondering where our summer is . . . and my pasty white legs will prove it. This week there are some exciting things happening – the photo above is a sneak peek at a feature that will be coming out on Wednesday (I’m giddy about this one!). I’m also designing a beautiful tabletop for an event next week and I’m surrounded by samples for clients that are breathtaking. Although it’s busy around here, I’m loving every minute of it. This week there are some fun features in store, so be sure to check back regularly! Have a beautiful first week of Fall. Photo by Michelle Drewes #lifestyle

As the weather turns cooler I have always wondered how to combine beautiful blooms that still remind me of summer months, like dahlias. With Natalie here for advice, I turned to her on how to combine those to elements into one arrangement for our September feature. She brought it to a whole new level adding tomatoes to the mix. She always amazes me. Read on for her advice on these particular blooms we used this month. This pale pink dahlia is an incredible color? What is it called? This beautiful dahlia is called “Cafe Aux Lait”. It is a stunning variety that comes in a dusty antique pale pink color. I first saw it about four years ago and I it stopped me in my tracks. It has become a much more common dahlia over the past few years, and I am still drawn by its beauty just as I was the first time I saw it. Any tips to how to make dahlias last longer? Dahlias aren’t long lasting flowers to begin with. You can expect about three good days from them so don’t be too disappointed if they don’t live much longer than that. Dahlias are the only flower that I know of that like hot water. Turn your water from the tap and fill the vase with that. Do not boil water, as that is too hot. They also only like about three to four inches of water in the vase, so be sure not to over-fill your vessel. Keep an eye on the water level, as they may drink all the water overnight and you will need to refill the vase. How many varieties of dahlias are there? There are hundreds of dahlias varieties. They are a flower with so much personality! Each bloom has a different color palette and often a different shape. I love going to the Dahlia Garden in Golden Gate Park to see a range of varieties in bloom. Why did you chose the green tomatoes for this arrangement? I loved these little guys! It is late summer and the seasons are starting to change. If you grow tomatoes, then I am sure you have more than a few left on the vine at this point. I always like to encourage people to think outside the box and use something unexpected in their arrangements. The combination of green tomatoes was seasonal and fun! Thanks Natalie for another beautiful arrangement! If you’ve missed our past feature click here and check back next month for another stunning feature. Flowers by Natalie Bowen Designs // Photos by Caitlin Flemming #lifestyle

Last week I had a few girlfriends over for dinner. I had promised them pasta, but of course that day I was craving salmon. So I decided to whip up with a brand new recipe for them. Usually I never do this with friends because I would be entirely too nervous that it wouldn’t turn out, but I’ve known them for so long that they’d tell me if it was a good recipe or not. We’ve been cooking together since back in college in our first apartments. They gave it a big thumbs up – so I wanted to share it with all of you. It’s easy and delicious! Ingredients 3/4 pound fresh pasta (I used Fusilli) 1 tablespoon olive oil 3 tablespoons unsalted butter 1 onion, diced 1 Meyer lemon, zested and juiced 1 bunch fresh dill, stems removed and chopped ( a few sprigs saved for garnish) 1/2 pound salmon Handful of pea sprouts Feta to top it off Salt Freshly ground pepper Directions: 2. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. 3. Turn fish over and sear until just cooked through, 3 to 4 minutes more. 4. Cook the pasta in boiling salted water. While pasta is cooking, heat olive oil in large skillet. Sauté onion on medium-low heat for about 10 minutes until softened and just slightly browned. Remove pan from heat and add butter, lemon zest and juice and half of the dill. Stir to blend well. Taste and add a pinch of kosher salt and a few grinds of fresh black pepper. 5. Add the salmon on top of the pasta. 6. Serve, garnishing with the rest of the dill, pea sprouts and a sprinkling of feta. Enjoy! Photo and recipe by Caitlin Flemming #cooking

Believe it or not – I’m constantly searching for a new go-to tee. But who isn’t? It’s the foundation to every outfit. I search for new styles, different sleeve lengths, and colors . . . well, mostly black, white and grey for my closet. When Pickwick & Weller first launched I fell in love with the different styles they had to offer, plus the colors were right up my alley. I knew I needed to give their tees a whirl. When they first arrived at my doorstep in their black and white packaging I had a feeling we were going to be perfect for one another. As I tried on each tee, each was better than the next. Let’s just say, my cousin wanted to tear the one I was wearing off my back. And if she thinks it’s cool, well it makes me feel good. A twenty year olds validation means everything! What I loved most about the Ondine was the raw, unfinished edges that add a touch of deconstructed cool. This line is also crafted in a linen cotton blend, which I find to be uber comfortable when it’s warm outside. But the best part of the Ondine is the draping in the back – it swoops down which makes the tee feel more expensive. The details that went into each of the t-shirts is what makes them so special – from a pleat in the back, to the placement of a pocket, to the perfect sleeve – Pickwick & Weller thinks about every detail when designing their collections. Because I wear t-shirts with almost every outfit – I have to absolutely love it. And these Pickwick & Weller tees are just what I love. I’m definitely going to start collecting more and more for my everyday wardrobe. Here’s how I’d style the Ondine for a casual day running around town or a dressy even out. Casual Outfit: the Ondine tee | Colten Boots | Skinny Jeans Dressy Outfit: the Ondine tee | Cotton-blend Biker Jacket | Mini Skirt | Leather Boots Pickwick & Weller to find your next favorite tee – they are giving Sacramento Street readers 25% their next purchase. Just click on this link. I promise they won’t disappoint! This post is brought to you by Pickwick & Weller. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open! Photos by Claire Giffen #style

Our weekend in New York was perfect – we saw caught up with friends, went to a Broadway musical (Kinky Boots – sooo good!), and I capped off the weekend with an amazing dinner at Pastis with girlfriends. Now we’re ready for a busy week wandering and exploring the city. Inspiration this week is this little corner of Emily Johnston’s apartment. We swapped apartments for the week and I’ve always wanted to turn my books around, but never have – now I’m definitely going to do it! Have an inspiring and productive week! Photo by Caitlin Flemming #lifestyle