Today, I’m excited to announce that I’ve partnered with Euro Style Lighting new endeavor – Euro Edge! This new online resource helps customers like you find modern inspirations that have been selected by fabulous tastemakers from some of your favorite blogs. I’ve been adding more and more modern touches into my new apartment. My favorites (a handful are featured above) I’d place in my own home. Some I already have! One example, the Robert Abbey Bling Chandelier for our dining room, which I’ve loved for a long long time. You can see more of my favorites and why I love each one. I have to say you’ll want to see all of these design bloggers inspirations! The other six talented ladies include – Justina Blakeney, Design Crush, Say Yes To Hoboken, La La Lovely, Simply Grove and vmac+cheese who have each handpicked items they love. Be sure to pop over to check out this new way of shopping! This post is brought to you by Euro Style Lighting. I work regularly with Euro Style Lighting. Thanks for supporting posts that keep Sacramento Street doors open. #interiors

Back in April when Grant and I went to Charleston, we had delicious sliders at The Ordinary. We loved them so much we went back the next night to have them again. This is not the exact recipe, but it is homage to Charleston and luckily Grant came up with this fabulous rendition! The soft and sweet Hawaiian rolls paired with the crunchy corn meal and briny oyster- with a hit of spice from the sriracha (a Thai hot sauce), tang from the lime, smoky from the jalapeño. The bite is finished with the sweetness of the mango – making this a perfect crowd pleaser! Oyster Sliders with Spicy Slaw (Makes 24) Ingredients Mini Hawaiian rolls 24 fresh-shucked oysters (check out your local fish store to buy them on the ½ shell. This will save a lot of time) Corn meal green cabbage mayonnaise sriracha sauce jalapeño mango 2 limes Directions 1. Shred cabbage, mince jalapeño (no seeds) and dice mango.  Mix all together in a large bowl. Add in the juice of 2 limes and a dash of salt. Depending on how spicy you like things, add in 1/2 of the minced jalapeño and then add in more if you like.  Toss with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha (again watch the heat on this- you can always add in more!). 2. Dredge oysters in cornmeal (and a bit of salt and pepper) and deep fry (if you don’t have a home fryer) just cook in a few tablespoons of oil.  Cook in batches.  They don’t take too long to get a golden brown (1-2 mins max).  Pat off excess oil on a paper towel. 3. Add a spoonful of slaw to the bottom of the mini roll and an oyster on top.  You can put a touch of mayo and sriracha on the top roll if you like. Add a tooth pick and you are ready to eat! These are so good, you will not be able to just eat one!  I promise! Recipe by Grant Gibson | Photography by Caitlin Flemming #entertaining #cooking

This week I was determined to get every box unpacked in my office – it was the last room to tackle and I’ve been avoiding it big time. It became the room where I put any miscellaneous item, but knew that with my Blu Dot desk and Lamps Plus desk chair arriving I needed to get my act in gear. I have to say building the furniture for my very own workspace got me excited for what will be created in this office. Now that all of the furniture is in place I get to do the fun part – adding the creative pieces . . . starting my inspiration board, organizing my magazines, putting everything into place. It has been quite an exciting process and there are more layers that need to me added. Above is a little peak at my inspiration board that I’ve started. If you want to start your week off right I highly recommend reading this fabulous tutorial by Jacquelyn on editing photos in Photoshop (I definitely learned a thing or two) and if you’re looking to get inspired head over to Anthology to get a glimpse into the latest issue (I’ll be picking it up ASAP once it arrives at my magazine stand). This week I’ll be sharing details about a flea market sale I’ll be participating in (details later today!), Grant Gibson’s oyster slider recipe, photos of my new business cards by Gadabout, and much more! I hope all of you have a lovely week as we step foot into August, which seems quite crazy . . . oh how time flies when you’re having fun! Photo by Caitlin Flemming #lifestyle

Every three months I try to gather a group of friends for Supper Club – remember when I posted about it back in March? This past weekend we had our second installment at the fabulous Chez Grant Gibson’s house. Friends, he is the ultimate chef! We sat down weeks in advance to discuss the menu, talked about a coursed meal that all of you would want to replicate and then started designing the table (our favorite part). Of course, Grant didn’t disappoint – the entire night was flawless. The candles were lit, we were surrounded by inspiring creative’s, oyster sliders were made and it was as if we were all transported back to Charleston and were sitting at the bar of The Ordinary (our favorite restaurant). Let’s discuss the beautiful table. Grant wanted to mix in natural elements into the setting. The quartz candle holders and place card holders (which will both be for sale very soon in his soon to be new shop!!). Then he decided to mix in the succulents and fresh lavender from the farmers market where we bought most of the food for the meal. He also wanted to show off his stunning dining room table that he bought at a flea market in Paris a few years ago. Instead of covering it up with a tablecloth he opted for wicker place mats from Hudson Grace, added simple white plates with black and white napkins, diptique candle holders as water glasses (genius!) and vintage Greek key wine glasses, which are one of his prized possessions. The menu was out of this world! We began the night with oyster sliders – I could’ve had ten more. We then had a chilled peach gazpacho topped with cucumber and cilantro. Hungry yet? The main course was a beautiful wild mushroom and chard risotto that melted in your mouth. And to top it off we ended the night with a fig cheesecake. It was perfection! If you’re wondering how to make any of these don’t worry. We’ll be sharing all four recipes with you over the next few weeks. Each are simple and quite scrumptious. Stay tuned next week for the first recipe – Oyster Slider with Sriracha Mayo. I hope all of you get inspired to start your own Supper Club with inspiring friends. Styling and Food by Grant Gibson | Photos by Caitlin Flemming #entertaining

Since the move I’ve been staring at a few bags of lentils in my pantry not knowing what to make. Lately I’ve been obsessed with Gwyneth’s new cookbook and her lentils recipe seemed simple. I did a little adaptation of it adding roasted vegetables from my CSA farm box and a poached egg on top – I could put them on everything! Ingredients 2 cups lentils (preferably the dark green variety) 2 tablespoons Dijon mustard Juice of 1 juicy lemon 4 tablespoons white wine vinegar 1/2 cup extra virgin olive oil Coarse sea salt 2 cups heirloom tomatoes 2 zucchinis, chopped 2 yellow peppers, chopped 1/2 cup roughly chopped Italian parsley 1/2 cup crumbled feta Poached Eggs allocate how many guests for poached eggs 2 tablespoons white wine vinegar a pinch of sea salt Directions 1. Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside. 2. Turn oven to 400 degrees. Place chopped zucchini and peppers onto baking sheet. Lightly drizzle with olive oil and cracked pepper. Cook for about 15 minutes. 3. In a small bowl, whisk together the mustard, lemon, vinegar, olive oil, and a large pinch of salt. 4. Add the vinaigrette to the lentils along with the tomatoes, zucchini, peppers and parsley. 5. Season the salad to taste with salt and more lemon or olive oil if you like. Let rest for about 20 minutes – it’s best served at room temperature. 6. Meanwhile, place a few inches of water in a pot and bring to a rolling boil over medium high heat. Add a few pinches of salt and turn down to a simmer. Crack eggs into small ramekins or bowls (this makes them easier to get into the water). Add the white wine vinegar to the boiling water. With a large metal spoon, swirl the water clockwise to get it moving in a circle. While the water is moving, gently pour egg into the middle of the circle. Cook for three minutes. Remove from water and place on a paper-towel-lined plate to drain. 7. Place lentil salad in bowl and place a poached egg on top. Top with a sprinkle of feta. Enjoy! Photo by Claire Giffen / Recipe adapted by me from Gwyneth’s It’s All Good cookbook #entertaining #cooking

This weekend I took it upon myself to get inspiration – taking a trip to Juicy News to stock up on magazines. Turning the pages of these magazines definitely got my creative juices flowing for a few design projects that are in the works. The rest of the weekend was spent working on getting ready for the Alameda Flea market on August 4th (details coming later this week), having a delicious Charleston inspired Supper Club at Grant Gibson’s house and taking yesterday to enjoy being at home doing a few projects. On the Sacramento Street agenda this week – a yummy recipe that I can’t wait to make again. I will also be sharing Grant’s gorgeous tabletop from Supper Club, and Brittany will be sharing a beautiful new room anatomy post. I hope all of you have a productive week ahead! Photo by Caitlin Flemming (Pillow by Rebecca Atwood – who’s new collection launched today!) #lifestyle

When it comes to staples in our house we have quite a few that we rotate between. One that makes an appearance almost weekly is my Carbonara. Usually I make with with fresh ricotta but this weekend I decided to mix it up a little bit. We nixed the ricotta and added a poached egg on top. It was a huge hit in our house. I think we will be making it like this more often. Hope you and your family enjoys this easy recipe! Bon Appétit! Carbonara with Poached Egg Ingredients 1/2 pound fusilli 8 slices of pancetta (thinly sliced) 1 tablespoons extra-virgin olive oil 2 large eggs (1 whole eggs, plus 1 separated for pasta) 1 cup of peas (frozen or fresh) 1/2 cup freshly grated pecorino romano, plus more for serving 1/2 cup freshly grated parmigiano reggiano, plus extra for serving kosher salt, to taste 1 tablespoons freshly ground black pepper, plus more to taste Poached Eggs allocate how many guests for poached eggs 2 tablespoons white wine vinegar a pinch of sea salt Directions 1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water. 2. Slice pancetta into one inch pieces. In sauté pan with extra-virgin olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned. 3. Crack 1 egg into large serving bowl. 4. Whisk the egg well. Add the grated Pecorino Romano and whisk together. 5. Take a ladle of beaten eggs and stir in pancetta and a small ladle of pasta water. Working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set aside. 6. Meanwhile, place a few inches of water in a pot and bring to a rolling boil over medium high heat. Add a few pinches of salt and turn down to a simmer. Crack eggs into small ramekins or bowls (this makes them easier to get into the water). Add the white wine vinegar to the boiling water. With a large metal spoon, swirl the water clockwise to get it moving in a circle. While the water is moving, gently pour egg into the middle of the circle. Cook for three minutes. Remove from water and place on a paper-towel-lined plate to drain. 7. When pasta is al dente, drain the pasta (reserving the pasta water). Add the pasta to the egg mixture, stirring and tossing well to coat approx 30 seconds. Stir in the Parmigiano Reggiano and mix well again. Add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the eggs. 8. Place one poached onto each serving of pasta. Add more of the grated cheeses and pepper on top. Enjoy! Photo and recipe by Caitlin Flemming #entertaining #cooking

After a weekend enjoying time fixing up the apartment (we did a little re-arranging, picking out wallpaper, painting and organizing). Although there is still quite a bit to do, slowly but steadily it’s coming together. My next task is designing my workspace. I’ve been dreaming of having the Blu DotStrut table in white and I’m thrilled that it’s on the way! Once it is in I can’t wait to get to work on the space. This weeks inspiration – a vintage book (I’m in love with the pattern on the book), light gray silk flowers, and a bowl of rocks and stones I’ve collected when traveling. Up this week a delicious recipe that is one of my go-to’s when I can’t think of what to cook, a delicious recipe, and more! Have a fabulous week everyone! Photo by Caitlin Flemming #lifestyle

With summer in full swing the flower market is busting with stunning blooms. When brainstorming with Natalie for this month’s arrangement we thought about what was in season and what Natalie has been seeing at the market that has inspired her. What sparked the inspiration this month was a blush tipped fern she saw while on a walk in our neighborhood. On a quest to find the name she visualized this whimsical arrangement. Read on to find out more about this garden inspired bouquet. When I look at this arrangement, it reminds me of the bouquets that I would put together from my childhood garden. Do you have tips for making a whimsical arrangement? I love to play around with texture and I think that this arrangement does exactly that. When I make a more whimsical arrangement I try to play with the sizes and shapes of the different elements. I try and not use all small blooms or it starts to look messy. What is your favorite summertime color palates? I love bright hues but they are so expected for summertime. I like that this palate was a softer summer look. Each shades is slightly saturated, but not overpowering. The green of the stems and leaves makes it feel fresh and seasonal. Do you often use edible elements in your arrangements? I love using edible elements in my arrangements as I think they are fun and add an unexpected dynamic to the arrangements. If you have wild blackberries growing in your yard, you could easily incorporate a stem or two into an arrangement and it makes the whole arrangement look fun and playful. A stem of mint, rosemary, lemon leaf or mini-apples would also work just as well. What is the difference between a regular rose and a David Austin rose? David Austin Roses are all English roses, which is a specific variety of a Rose. They have been cultivated to have the look and scent of the old fashioned English roses as opposed to cabbage roses, which are Dutch roses. I love the ferns, why did you choose to use those in the arrangement? I love that ferns add a completely different texture and also create lines for asymmetry in the arrangement. Many people have ferns growing in their yard, as I do, and it is so easy to snip one or two stems to create a great added element. If you decide to make a similar bouquet in your home you’ll instantly get the scent of summer from the roses. I hope you enjoyed this month’s post! Flowers by Natalie Bowen Designs // Photos by Claire Giffen #lifestyle

Getting back into the groove after a holiday weekend is a little difficult – no more sleeping in without an alarm clock, no sitting with a cup of tea lingering because you just can, no staying in your pj’s until the late afternoon, but it does feel quite refreshing to jump into the new week with a rejuvenated soul. This weekend I found time to get inspired for work – going into shops I hadn’t visited in awhile, cooking new recipes from Gwyneth’s new cookbook(the meatballs are a must people!), and rising at the crack of dawn to go to the flea market where I found a few good treasures for the new apartment. This week I wanted to share what has completely transformed our living room – these Rebecca Atwood pillows I had made custom for our apartment. It’s the first time I’ve had pillows that are honestly a work of art. They have a chambray linen back, need I say more? They are even better in person. It was such a treat working with Rebecca on these pillows. On the blog this week – July’s Blooms in Season feature with Natalie Bowen (this might be my favorite yet!), a new room anatomy post and tomorrow I’ll be posting about a little sale I’m going to be doing on items from our old apartment. Have a wonderfully productive week everyone! Photo by Caitlin Flemming #lifestyle