Wish List Wednesday…a colorful edition!

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Is it obvious that I’m dreaming of being on vacation with this post? I think the HomeAway post made me want to go to the beach ASAP.

I’m loving the two beach cover-ups in this post — both from Target and the pineapple one is on sale!

The 31 bits bracelet is SO cute and would be great with a bright maxi dress — as would the Rebecca Minkoff clutch.

Hope this post brought some color to your day — I’m going to be dreaming of palm trees and the sound of waves crashing tonight!

Have a great day!


Recipe: Homemade Oat Milk

Happy Monday!

How was everyone’s weekend? Ours was quiet, which was nice. I was VERY productive — I cleaned out the garage and have started on on the upstairs. So far, the trash count is at two cans and about 6 bags and the donation bag count is at 5! Woohoo!

I’m also excited because it’s a possibility that the biggest organizational dilemma I’ve had since we moved into the townhouse MIGHT be solved. #firstworldproblems #fingerscrossed.

Hopefully, next week, I’m sharing a monumental victory on the blog!

Now….on to today’s post!

I’ve enjoyed making almond milk at home, but I just have struggled with the consistency of lattes and milk in my coffee since trying to go dairy-light. After seeing on SnapChat that Jillian Harris liked the consistency of oat milk in her coffee, I decided to give it a shot. Jury is still out, as I haven’t made a latte yet, but after a horrible night of sleep, I may be giving it a go this afternoon.

I started with this recipe from Oh, She Glows (the cookbook is on my list to get from the library!).

Homemade oat milk


1 cup steel-cut oats

3 cups filtered water (thank you, Bobble!)

4 dates (remove the pits)

2 teaspoons of vanilla

A pinch of salt



1-Put one cup of steel-cut oats in a bowl and cover with water. Let soak for 20 minutes (minimum)

2-Drain the oats and rinse well (they will feel a little slimey!).

3-Place the oats and 3 cups of water in your blender. Blend well, but, like Oh, She Glows instructs, only blend on the highest setting for 10 seconds maximum.

4-Place your strainer over a bowl and strain the blended mixture (I did this three times to get the milk as smooth as possible).

5-After rinsing your blender, put the strained milk in and add dates, salt and vanilla.

6-Blend the mixture until it’s foamy and creamy.

7-Pour and enjoy! (May want to put it in the fridge for a few minutes to cool it down; my blender made it a little warm.)

LOOK AT HOW CREAMY IT IS!!  [please ignore the basketball games in the background!]


Can’t wait to try it in coffee– the taste test was delish!

Have a great day & thanks for reading!


Five Things for Friday

Happy [almost] weekend!

We’re expecting REALLY nasty weather this weekend. I’m hoping it will force me to clean and organize and get the office setup and on its way to being done.

Enjoy today’s photos!

IMG_0721The Pels/Saints crew planned a saBARi (=safari-themed bar crawl) to celebrate the new job – kudos, Johnny, on the idea! The event also featured worst hangover ever (thanks, guys!).

IMG_0750JoJo Bear on his favorite blanket on his favorite chair.

IMG_0755Congratulatory flowers – so pretty! Thanks, Dad & Janice!

IMG_0774My two office mates. #grind

IMG_0787First week working from home in the books. Some of my favorite office essentials (stationary and to-do list pad from Target; candle by Mad Darling – I’m OBSESSED!)

Have a great weekend – and Louisiana friends, stay safe!

Thanks for reading!


Wish List Wednesday…a day late!





Today’s Wish List just has some fun items on it!

The Sisters of Los Angeles glasses are from Forever 21 and would be such a great gift — they have four or five other cities, too! I’m also loving the whale box and cactus candlestick. Just two really fun, whimsical items that add some personality to the home. I really think I may get the candlesticks for my office — with some hot pink tapered candles maybe? YES!

In my mind, the quartz, bar cart, gold frame and floor lamp are all pieces that you could have forever. I love that rocks are ‘in’ right now — makes me feel less nerdy after YEARS of collecting them in high school… ha ha!

The hashtag ice trays make me excited to have a party and the shoes and necklace are both awesome — when I was traveling last week, I saw a ton of women wearing Chanel espadrilles similar to the Payless ones. They were beautiful, but I looked up the cost — almost $1,000!!! Crazy. The super cute Payless version is $30… I know which way I’m going!

Lastly…the fig tree. I can’t wait to add one of these to the office – just have a long way to go to get organized! Some greenery will be the cherry on top!

Happy shopping & have a great day!


Recipe: Homemade hummus by Fraiche

It took me a LONG time to try hummus — I don’t know what about it made it not look appetizing. There aren’t too many textures that bother me or anything like that. Once I tried, I was hooked. And, in an effort to each cleaner in the last month or so (effort; not nearly perfect), I found the most amazing recipe (thank you, Jillian Harris!).

Not only is the Fraiche recipe delicious (does ANY ONE else think of the movie Life As We Know It when they hear Fraiche?!).

It’s so easy. Here we go!

Hummus by Fraiche Nutrition

Found originally here.


– 1 can (540mL) chickpeas, drained

-2 cloves garlic, crushed

-1 tsp. sea salt

-3 Tbsp. extra virgin olive oil

-2-3 Tbsp. chicken or vegetable stock (I used vegetable)

-1 1/2 Tbsp. tahini

-juice of 1 lemon (2-3 Tbsp.)



(SO simple and user-friendly; even for those who hate to cook!)

1-Add all of the ingredients into the container of a blender or mini food processor.

2-Pulse until the mixture is nice and smooth, stirring in between if needed.

3-Drizzle some oil on top and serve! Fraiche suggests some parsley, too!

4-Enjoy with fresh veggies (carrots are my favorite!) or warm pita bread.

**Note: Fraiche owner Tori Wesszer suggests keeping the fresh hummus for 2-3 days in the fridge–you’ll want to put it on EVERYTHING so it’ll go fast!**

I have a feeling I’m going to be making another batch of hummus this weekend – enjoy the recipe and have a great day!