Palm Beach Inspired Dining Room

I’m so excited to finally share our newly facelifted dining room, designed by the insanely talented Whitney McNell

This project feels extra special because it all started with my great-grandmother’s table, chairs, and breakfront from the 1890s, pieces I grew up with in my childhood home and have always loved. Designing a room around them felt like honoring a little piece of my family history while giving it a fresh, happy new life.

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My Favorite Cuyana Bags

I think I might be Cuyana's biggest fan. I've been collecting their bags and pouches for over a decade and think the quality is far and above the price-point. They feel and look like luxury products but the bags are a few hundred dollars instead of a few thousand. I get asked a lot about which Cuyana bags are my favorite so I made a list of the ones I love and a few on my wish-list.

Shop:

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Amalia’s Spring Wardrobe

Buying my kids spring and summer clothes sparks the absolute most possible amount of joy in me. I love the colorful options and patterns and live for a little girl's flutter-sleeve. Amalia and I curated her spring wardrobe together and while there are elements of tween in there, like the flared leggings she and her friends are obsessed with, she still loves a little girl moment like this sweet smocked dress.

Slow Cooker Chicken with Honeyed Carrots & Potatoes

A weeknight dinner that you can throw in the slow cooker in the morning and not think about for the rest of the day is my kind of jam. A hint of sweetness pairs with savory flavors to create a dish you’ll add to your list of regulars.

Slow Cooker Chicken with Honeyed Carrots & Potatoes

Makes 4 servings

Ingredients:

  • 2 tablespoons olive oil
  • 4 medium skin-on chicken breasts or thighs
  • 5 to 6 large carrots, peeled and cut into ½-inch rounds
  • 1 large yellow onion, roughly chopped
  • 1 pound baby potatoes, quartered 
  • ½ cup salted butter, melted
  • ⅓ cup honey
  • 6 garlic cloves, minced or pressed
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 4 to 5 rosemary sprigs
  • 1 cup chicken broth or water

Directions:

  1. Heat the olive oil in a large saucepan over medium heat.

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