Hi Loves! I know that my blog has sadly been a bit neglected for a few weeks. With Christmas around the corner and the magazine and just being there for my family, I am still figuring out how to balance it all! That being said, don’t give up on me! I will be back in the swing of things after the New Year and the blog will be regular again and even better! Til then, from my family to yours, we want to wish you the sweetest Christmas and happiest of New Years!

Xoxo-

S

Hi Dears! I hope you all have had a lovely Thanksgiving holiday. Jeremiah, Clémence, and I have SO much to be thankful for this year.

Well it has been quite a busy few weeks to put it mildly, but a crazy-good busy. We launched our very first issue of EMMA Magazine on Friday (hooray!) and though it was a lot of work, we are so pleased with how it turned out. When I wasn’t busy working on that, we went to the Phoenix Art Museum with our friends, continued to play outside, had some really great thrifting finds, gave Clémence her first train set, and prepared for hosting a Thanksgiving Brunch for the closest people in our life. It was a really lovely day. This week it’s on to EMMA’s January issue, checking people off on our Christmas list, and getting a tree!! I am so excited for Clémence to really experience Christmas this year. Last year was so much fun, but she was still pretty small and didn’t understand a lot of it. I am also so excited to start the Elf on a shelf tradition! Have you heard of it? Each morning when Clémence wakes up the elf is ‘hiding’ in a new place and she has to find him! I know she is going to LOVE it! What are some of your favorite Christmas traditions?

I am so excited to announce the launch of EMMA Magazine, a how-to guide for the modern domestic. I was asked to join the EMMA team as an editor and couldn’t be more thrilled and honored to fill that position. So these past few weeks have been filled with designing, prepping, and shooting for our first issue which will be full of inspiration, fashion, and Christmas DIY’s to get you in the holiday spirit! Curious? You should be! The first issue comes out just after Thanksgiving, but until then here are a few places to visit to feed that curiosity! ‘Like’ us on FB to stay up with all the news and please share with your friends!

Web: Emmamag.com
FB: Facebook.com/EmmaMagazine
Twitter: @MagazineEmma
Pinterest: Pinterest.com/emmamagazine
Instagram: EMMAMAGAZINE

Hey Loves, here’s what’s new! Lots of amazing shoes and some purty dresses!!

xoxo-
S

Coat: Vintage Knee-Highs: Target Vegan Ballet Flats: LuLu’s

I was over on sproutedkitchen.com and snagged this recipe. It looked amazing on paper, but was drool-worthy when I actually made it. We had guests over and everyone was amazed at how yummy it was. And I LOVE how healthy it is. No cream or anything, but the texture was still thick and wonderful. It will be a new fall staple for sure!!

Here is what you need:

2 Head Cauliflower
Extra Virgin Olive Oil
1 tsp. Grated Nutmeg
Salt and Pepper

Broth
4 tsp. Extra Virgin Olive Oil
2 Large Shallot, chopped
2 Clove Garlic, chopped
6 Cups Low Sodium Vegetable Broth
2 tsp. Dried Thyme
2 Tbsp. White Balsamic Vinegar

Toppings//
2 tsp. Extra Virgin Olive Oil
2 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
1/2 Cup Chopped Hazelnuts
Shaved Parmesan

Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. Remove to cool.

When the cauliflower is about halfway through, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.

When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. Add it back to the saucepan to keep warm.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts and shaved parmesan.

Hey there! If you aren’t already a follower on Facebook and/or Twitter I just wanted to let you in on the sale that is happening right now! The entire shop is 30% off!! Yay! Get something lovely for fall for yourself or someone else! Just enter FALL30 at checkout!

xoxo-
S

Happy Sunday!! I realize it has been a few weeks since posting some pics of what we’ve been up to lately. So much has been going on and I am so excited to share it with you soon! Our family trip to the beach was so much fun. It was beautiful and nice to get away for a few days and just relax. Since the weather is FINALLY nice out we have been spending our days in parks running around and leaving our windows and doors open while dancing to Bob Dylan. Clèmence couldn’t be happier. Jeremiah and I finally had the chance to watch Tom Waits’ “Big Time.” It is only in VHS format, or was, so we were shocked to see it on Netflix! Can I just say seeing him live is a lifetime goal of ours! We also had the honor of voting together as a family. The previous election, we mailed our ballots in early, but this year we went to our polling place the day of. I will say I love the act of actually going. And last night we got to watch my little brother play in his first Pre-season basketball game for ASU. We are do proud of him and can’t wait to go to more games! (He is #4 in that pic) I hope you have had a lovely week!

Happy Friday Loves! Here are just a couple of gems that I added to the shop! Click the link on the right sidebar to start shoppin! xoxo