below are some of my favorites- check the rest out here.
thank you SO much erin!
Tuesday, October 27, 2009
engagement pics!
the amazingly talented erin o'neil (aka my friend of 13 years) gave us the best engagement gift ever- an offer to shoot out engagement pics! we did them this past saturday in downtown greenville, sc, and i LOVE how they turned out.
below are some of my favorites- check the rest out here.
thank you SO much erin!
below are some of my favorites- check the rest out here.
thank you SO much erin!
Thursday, June 4, 2009
carter douglas
carter douglas rickman (aka the cutest 1-day old ever) was born yesterday. a little early, but healthy and perfect all the same.
much like it was with Grades, (if not more, since he showed me how good it could be) my heart was his from the beginning. I can't wait to hold him and watch him grow!
so not surprisingly, my text messages with mama went a little something like this today:
"how's carter?"
"he's good, he's on oxygen but doing fine. I sent you pictures, look at them when you get a chance."
"sounds good. the pictures were very good."
"he's so cute!!"
"I think we need one"
"I think so too. In a couple years."
"ok if you say so"
oh mommy..
Wednesday, April 22, 2009
Tuesday, April 21, 2009
so gourmet
last night, I had mac & cheese and sushi for dinner.. yum. maaaybe not the best combo, but there were plenty of carbs to fuel my morning run!
VA-highlands in the a.m.
Thursday, April 16, 2009
choc-ALERT!
feels like home.. finally!
Thanks to inspiration from my most stylish friend's blog, I finally got motivated to decorate my room. While I can't pinpoint what exactly my hold-up was (always getting out of Atl on weekends, not wanting to invest in yet another room-for-a-year, etc.), I'm glad I finally got past it. It's far from being what it could be, but until I find a sugar daddy to fund new wall art and a landlord who will let me paint my boring white walls, this is it. I love it!
remember these white walls from when we first moved in?
they finally have something on them!
I even found some fresh flowers.. yay :)
remember these white walls from when we first moved in?
they finally have something on them!
I even found some fresh flowers.. yay :)
Thursday, March 26, 2009
Rubie Green
Tuesday, March 10, 2009
Tuesday, February 3, 2009
I LEGO N.Y.
Check out this imaginative Abstract City article from the NY Times. Much like the author feels, this makes one nostalgic for NYC.
Sunday, February 1, 2009
wicked good blog
I stumbled across We Are Not Martha, a (mostly) food blog by two girls in Boston, a few years ago. It's still one of my favorites, and the continued source of yummy food inspiration. Enjoy!
Tuesday, January 27, 2009
brownies - the new classic
I made these brownies last week - seriously delicious.
Classic Brownies
Cook’s Illustrated
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)
Thanks, Smitten Kitchen!
Classic Brownies
Cook’s Illustrated
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)
Thanks, Smitten Kitchen!
work schmork
Today was such an amazing day at work! Along with a change of scenery (hello, Soverign) came a change of structuring. I have a new boss - it was well deserved and I'm soooo excited!!
our new building in buckhead
view of midtown from our office
our new building in buckhead
view of midtown from our office
it's a happy new year!!
Life has been amazingly good and I'm a lucky, lucky girl. I've not been so good at documenting this on my blog, however, so I'll play catch up with pictures...
SPANX 2008 holiday party
I went to Chi-town!! (but I didn't run into Kanye, sad) Roomie and Jones at the Bean
Let's go ouuuut tonight! Our first and last time at McFadden's.
At the bean again
Sisters on Christmas Eve
New Year's in Athens.. brrrr!!
...and this is why I'm lucky :)
SPANX 2008 holiday party
I went to Chi-town!! (but I didn't run into Kanye, sad) Roomie and Jones at the Bean
Let's go ouuuut tonight! Our first and last time at McFadden's.
At the bean again
Sisters on Christmas Eve
New Year's in Athens.. brrrr!!
...and this is why I'm lucky :)
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