A blog for home inspirations, sweet creations, and every day celebrations.
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We鈥檙e excited to be moving to Atlanta in exactly ONE month! The nonstop 40 degree rain up in Boston all week has spiked our sense of urgency, although we鈥檙e savoring every moment with Boston friends.
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We鈥檙e homeowners! Just closed on this adorable 1925 bungalow in Brookhaven Heights. Can鈥檛 wait to spruce it up this summer (and see it in person).
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Front row seats...errr.. boat to the annual fireworks and laser show! (at Lake Nantahala, North Carolina)
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You name it, we got it! #WaterToys (at Lake Nantahala, North Carolina)
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Fire escape to hand, the new farm to table. #UrbanFarming (at Home Sweet Holman)
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What would I do without you @xoxozgr?? Thanks for the early sentiments.
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3 weeks shy of the 1 year anniversary of my favorite night, and the first time back to King Family since then! #ToHaveAndToHolman (at King Family Vineyard)
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Cville holds our hearts #SelfiesAreHard #TyingDeneault (at Old Trail, Crozet, Virginia)
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Thanks for the private chartered ride to your nuptials @kellyctarrant and Ryan! #TyingDeneault (at Charlottesville, VA)
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Back in the motherland with my girls! #DC (at Founding Farmers)
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Sky's on fire. HBD @erinlikesgrapes - pretty fun for a Tuesday night! (at Legal Seafoods Rooftop)
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Lamb burgers with mint and feta pesto from my Summer Food cookbook. Burgers: Mix 26 oz ground lamb, 1 tbsp each of chopped shallot, mint, and garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp cumin. Form burgers and brush with olive oil. Grill. Feta and mint pesto: Mix 1 1/3 cup crumbled feta, 4 tbsp olive oil, 2 tbsp chopped mint, 2 tbsp chopped roasted pine nuts, 1/4 tsp red pepper flakes, salt and pepper. Let sit at least 1 hour before serving so flavored balance harmoniously. Serve in pita with green (such as kale) and feta and mint pesto. Makes 4-5 burgers.
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Just called Harvard university maintenance on this little dude. He's been sitting and shaking in the same position since I noticed him 3 hours ago. No clue how he got there as we're on the 4th floor with zero tall trees in courtyard.
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Making my momma's summer tea! Testing out the recipe with reduced sugar (1.5 cups). Original recipe: boil 2 cups water and 2 cups sugar. Steep 15 Lipton tea bags with fresh mint for 30 minutes. Throw out bags and mint; reserve liquid in serving pitcher. Add 8 cups ice cold water, 1/2 cup fresh lemon juice, and 2 cups orange juice. Chill. Serve with ice and fresh mint. Adult version: add 1-2 oz of your favorite liquor. I've done rum and whiskey before and both are delish!
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The awkward teenage years #MakeWayForDucklings (at Harvard Foot Bridge)
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It's a shame IG cuts the videos off at 15 seconds! Last clip of one of the many solos by @thewonderwilly last night!
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