mantel-2016-1

Wishing you and yours a wonderful holiday season!  I’m at home in NC, the mantel is decorated and Christmas Eve prep has begun. This year, I went with a classic red, white and silver palette on the mantel. Mom approves and that’s all that counts.  Merry everything!

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1020-monroe-lr1

1020 Monroe St, NW #302

2 bedrooms | 1.5 baths

881 square feet

for rent | $2600

Modern 2 bedroom, 1.5 ba condo with an open floor plan, hardwood floors, silestone counters, ss appliances, and w/d in unit. Located on 11th St. “hip strip” in Columbia Heights, minutes to Metro, retail and restaurants. 95 walk score. $45 application fee. 1 months rent security deposit. No smoking, no pets. Tenant pays electric. For more photos, click here for the virtual tour.

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hood-happenings-declinks and photos clockwise: washington city paper, washington business journal, urban turf, urban turf.

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saltsundryext

Salt & Sundry is one of my favorite DC stores and they moved into a larger location at 1625 14th St., NW this week.  I popped in yesterday to check out the new location. Per usual, it was stocked with an assortment of stylish home accessories, jewelry and cool stuff for the pantry. In their old location at 1401 S St., NW, they’re opening Little Leaf.  Little Leaf will feature plants and paper.  It’s supposed to open mid December. I can’t wait!

saltsundryint

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Holiday Market

It’s that time of year again! The downtown Holiday Mart is in full swing. I love jumping on the Metro, grabbing lunch and strolling through the Mart in search of gifts. The vendors are regional artisans and I always find something unique. They’re open noon to 8pm daily until December 23rd.

 

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tart

I made this tart for Thanksgiving and it was delicious. I also made it for my Dirty Santa party and the girls loved it.  It’s salty and sweet which is one of my favorite dessert combos. It’s also gluten free but you’d never know it.  Enjoy!

Chocolate Pistachio Tart

Ingredients:

Crust:
½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 Tablespoons coconut oil
¼ tsp salt
2 Tablespoons Maple Syrup

Ganache:
1 cup full fat coconut milk
12 oz bittersweet chocolate, finely chopped
1 teaspoon vanilla extract

Topping:
½ cup shelled and salted pistachio nuts, coarsely chopped
Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.

Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.

Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.
Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!

adapted from recipe on Apartment34.com

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