This is how 6:40AM sounds nearly every single day lately:
“Good morning, sweetheart!”
So on Saturday morning, we wandered down Main Street window-shopping for antiques…but ended up going home with a brand-new – and, in my opinion, fairly terrifying – T-Rex to feed the obsession.
I had to do a bunch of work this weekend, but it was the kind of work I most certainly don’t mind: putting together 12 different looks for a very fun shoot I have coming up in a few days. Those shoes!
Around this time of year I start panicking about the finite number of weekends left to do things like sit in the grass eating potato salad, and amp up the frequency with which I make my favorite summery dishes. This potato salad happened twice within a 24-hour period: once for Saturday’s BBQ with Stephen and Dave, and a second time for dinner Sunday night at our friend Amy’s place.
Cook about 4 cups quartered new potatoes until fork-tender, then toss in a bowl with 1/3 cup olive oil, 1/4 cup rice wine vinegar, 2 tbsp coarse ground mustard, 4-5 finely chopped scallions, 1 cubed avocado, and a sprinkling of sea salt.
And this was how the weekend came to a close: with the cutest little friends ever.