I mentioned this a bit ago but we’ve been really trying to focus lately on our meal planning. I’m not sure why but thinking about what we’re going to eat, for me, sometimes it just feels like too much. I’ll think, “I can’t deal with it right now” or in Scarlett O’Hara fashion, “I’ll think about that tomorrow” and we end up slapping together less-than-exciting meals (which I weirdly stuff myself during- I think because I’m not satisfied by the taste so I keep eating more???) that I’m totally disappointed in or going out to eat. I’m also someone who gets seriously excited for my meals and love knowing what I’m going to be eating later in the day (it literally puts me in a good mood!!) and I have so many great cookbooks and follow a bunch of food account on Instagram and love to cook so go figure. When we meal plan (usually on Sundays) Dave and I have noticed the week just goes so much better for all of us. I’m sure we’ll fall off the meal-plan wagon again (we’ve had good meal-planning phases in the past) but for now, we’re on it and it feels pretty good!!
A little bit ago, my good friend designer Paloma Contreras of La Dolce Vita released a collection of home goods with Williams Sonoma Home and sweetly sent us a beautiful brass & rattan handled tray (pictured above & below) and I took altogether too many photos of the whole situation but it was a good afternoon for us so I thought I’d share. (As a quick aside- there are PLENTY of meals/ days where we’re all a hot mess over here and on those days I’m generally not whipping out the camera- unless it’s so comical and pathetic that I have to for the memory- like last night when Aurora (1.5) screamed the entire dinner because we wouldn’t give her peanut butter for dinner and no one could talk and then Louie accidentally dropped his glass on the floor.) But so you don’t think we’ve got it together all the time, know that I generally am sharing the prettier bits on here, the ones where for whatever reason, we had it together, the ones that I’m always trying to have more of and that make ma happy to look back on. (though I have to say, some of the craziest moments are the very best though you wouldn’t want to see them!!) Anyway, I PROMISE there’s general mayhem going on over here on a daily basis.)
We dyed our Easter eggs a week late this year and had a ton of them so I decided to make deviled eggs (recipe at the bottom) and Dave grilled pork chops and we made a salad from the garden. We often eat at our kitchen island (for breakfast almost always) and in the winter I’d say we eat in the dining room maybe 4 nights a week and in the spring/ summer, we eat in both our garden and screened porch most nights. In the photo below you can see that our screened porch connects to our dining room:
I love eating out on the screened porch because it’s close to the kitchen and the zinc table is a bit smaller (It’s only 5′ long and is technically a desk) so it feels a bit more intimate than the dining room. And then of course it’s like we’re outside but we’re contained. The bugs haven’t gotten bad yet this year but the screen is great for the bugs when they get here. The kids set the table with handmade plates from my upcoming collection of handmade tableware with local ceramicist Ware Clay/ Lindsey Augustine, a close friend of mine who’s incredibly talented. (If you follow my Instagram stories, she’s the one who just got married this weekend!!)
Deviled eggs are super easy to make but I wanted to share a little recipe I put together for the dill ones we’ve been making a lot of lately in case you’re looking to change it up…
- Hard-boiled eggs
- Fresh dill- finely chopped
- Finely chopped yellow onion
- Garlic powder
- Salt & pepper
- Extras- Chopped Bacon (I like it crispy) on top / Paprika/ Celery- It overpowers the dill a little but it still yummy/ ziploc bag
- Peel the eggs, cut them in half lengthwise and pet the yokes into a bowl.
- Chop dill & onions and combine add them to the bowl. (Leave a little extra dill for garnish at the end) Add the mayo and a little garlic powder, salt & pepper to taste. Stir well until you like the consistency and add a little more mayo depending upon how you like it.
- Either scoop the mixture into the eggs or put it in a ziploc bag with a corner cut out of it for a little pastry bag and squirt the mixture out of it.
- Top with the rest of the chopped dill (& bacon and paprika if you’d like!)
We served it with a butterleaf/ cucumber salad from the garden with fresh herbs and grilled pork chops. MM mm!!
And finally, I made a shopping collage inspired by the lunch including the things shown and similar pieces where mine were vintage/ older. (Again, if you’re reading this in email form, you won’t be able to see the photo collage, so if you’d like to, please click on the post title up top to see post on the actual website. Apologies!) Just click on the photos for sources/ to shop!