The past few weeks have been long and sad. Within 2 weeks and 1 day of each other, both of my grandpa's passed away. After memorial services, funerals and celebrations of life for both of them, I think my life is starting to get back to my normal routine.

I know I said I'm not buying anything until I get my LV, but I might have to make an exception for this...after all, Mexico is less than a month away!!

{LuLu's}

The basement project!!

The basement project is nearly done! Yay!! Here are a few pics...

I want it...I need it...I have to have it!

My next few purchases...in no particular order!

Black glossy Hunter's in Size 8


Leopard liner socks for my new Hunter boots


Louis Vuitton Speedy 30

In an ideal world, we'd have a private plane ready to whisk us to an exotic locale whenever we developed a case of epicurean wanderlust....
....so until that plane shows up, I guess I'm going to be relying on destinationdinners.com to get my fix. Each recipe kit comes with pre-measured (and hard to find around Columbia) ingredients. The Saikyo Miso- Black Cod in Miso Marinade- comes with everything you need except the fish and a bit of sake, soy sauce and flat parsley.


{Destination Dinners}

It's such a beautiful day outside today...temperatures in the 80's, sunny and not a cloud in sight! This fun cocktail will be perfect for the porch tonite with a cilantro-lime grilled chicken skewer. Its 2 parts Absolut Berri Acai, 3/4 parts simple sugar and 1 part fresh lemon juice. Yum-a-lum!!! Happy Tuesday!!

How delicious does this look?
Its impossible to go wrong with asparagus, gruyere & puff pasty!!!
You will need:
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Enjoy!!

Basement...continued!

The basement project is definatly underway...yesterday was the painters first day there! Yes..we broke down and got a painter once we realized that painting the basement was going to be a much much bigger project than we anticipated! Now the hunt for furniture is on. Gavin may not be a huge fan of sectionals, but I found this Mitchell Gold + Bob Williams sectional that looks just perfect for snuggling up on!!!



{Mitchell Gold + Bob Williams}

Tradition with a TWIST

This amazingly adorable cookie jar is enough to make me want to start eating carbs again..oh wait, I want to eat carbs everyday!



{MacKenzie-Childs @ Neiman's}

HAPPY EASTER!

I'm so so so excited to spend Easter with so many of my friends (Gav, Elly, Clay, Michayah, Joe, Amy, Kevin & Crocker) and my family (Mom & Dad)...and can't forget the pups Martini, Sammy & Sunnie! Sunday is going to be a day for the books!!!



HAPPY EASTER!