Paper Floral Fantasy

Caitlin and Tanner's Orange County wedding fulfilled every flower lovers dream. The color, the vibrant setting, the dress...every last detail was magical and picture perfect. I love everything about this wedding, especially the creative couple behind it. Folks, this one definitely goes down in history as one of the most visually stunning weddings I've ever come across.

You can find more of this inspiring and whimsical paper flower wedding at The House that Lars Built.

Sustainable Package Redesign for Kid-Friendly Cupcake Baking Kits

I came across this cute and innovative redesign for Sassafras Cupcake Baking Kits that designer Reese Panganiban shared on Behance. With a 50% reduction in size and the use of 100% recycled cardboard materials, I think she did an incredible job not only making the packaging super adorable but more sustainable. I hope we see more packaging design go in this direction in the future.

Brooklyn Designer Rebecca Atwood Creates Beautifully Artistic Handpainted Textiles

Rebecca Atwood is a fast growing star in the textile world. After getting her start as a designer for Anthropologie and other major retailers in the UK and US, Atwood branched off to create her own collection of home textiles that focus on the artistic process. She blends traditional textile techniques and hand painting to create products that are are both simple and luxurious. Learn more about her process on her One Tree Lane feature and shop her beautiful textiles and home accents at

Via: One Tree Lane     Image Source: 1/2/3/4/5/6/7/8

Lilesadi: Fun Wallpaper Design + Free Modern Desktop Downloads

Sarah and Dinah the designers of Studio Lilesadi create fun, fresh and whimsical graphics for wallpaper, art prints, kids products and more. Visit their shop and see more of their work at

Not in the market for dressing up your walls? Get the look with these free downloads and dress up your desktop instead. 

Free Desktop Wallpaper Download #1

Source: Lilesadi

Sweet and Tangy Sriracha and Lime Baked Salmon

I love food and I love to cook, but I too have those frustrating, head-scratching—what should I make for dinner—days that I'm sure everyone can relate to. My surefire remedy is to make something fast, simple and easy to clean-up. I also try to use the highest quality ingredients I can find to ensure maximum impact with minimal effort. 

Fresh and flaky wild-caught salmon is perfect for such a day. Not only is it full of flavor, this wonder fish also has the added benefit of being a super food. Add a spicy sriracha and lime sauce and you'll have a no-fuss dinner that is delicious, nutritious and ready to enjoy in no-time. Pair this dish with steamed rice and a simple sauté of your favorite vegetables, and your family will never guess your struggle over dinner that day.

Note: This recipe received my 5 and 7 year old nephew and niece's seal of approval. After helping me in the kitchen and taking on the ultra important job of taste tester, they tried a bite and enthusiastically responded, "this is delicious!"

Serves 4:


  • Juice and zest of 1/2 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon agave
  • 2 teaspoon honey
  • 1 1/2 teaspoons tsp sriracha sauce 
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 pounds salmon fillet, skin removed
  • optional: green onion for garnish


  1. Line a baking dish with parchment paper and heat oven to 425°.
  2. In a bowl, whisk together juice, zest, agave, honey, sriracha, salt and soy sauce. Place salmon in the baking dish, pour the lime and soy sauce mixture over top. Roast salmon until cooked through and flaky, 15 minutes. 
  3. Garnish with thinly sliced green onion.

Burrata Bruschetta and Prosciutto Wrapped Melon


This light and refreshing bruschetta dish is inspired by my friend Lisa. Beautiful, sweet, and an amazing cook, Lisa likes to use fresh and local ingredients to create her mouthwatering and healthy meals at home. She created this dish after watching one of our favorite movies Julie & Julia. Simple and full of flavor, this bruschetta is so juicy and delicious one bite will make you feel like you’re dining al fresco on the cobblestone streets of Italy.

Excited to recreate this dish at home, I stopped by the local farmer's market to pick up the key ingredient—fresh heirloom tomatoes. After selecting a colorful array, I perused the remaining aisles until I came across one of my absolute favorites…creamy and decadent burrata cheese. Ripe heirloom tomatoes plus buttery burrata equals out-of-this-world yummy! As if things could get any better...add sweet and salty prosciutto wrapped melon, pour a glass a crisp pinot grigio, and you have a fast, light and flavorful meal special enough for company and easy enough for a quick everyday meal.


Note: I tested different variations of this bruschetta. One way was to place warmed prosciutto slices on the toast then top it with the marinated tomato mixture, omitting the burrata cheese. This variation was also super tasty and one my husband really enjoyed.


  • A loaf of fresh baked french bread sliced into four 1/4 inch thick slices
  • 1 clove of garlic cut in half
  • 2 heirloom tomatoes
  • olive oil
  • sea salt
  • fresh cracked pepper
  • fresh basil
  • optional: agave 
  • buratta cheese (sliced into 4 thin slices)
  • 4 strips of thinly sliced prosciutto
  • 4 slices of a ripe melon (heirloom recommended)



  1. Dice the tomatoes and place in a medium sized bowl. Rinse off a handful of basil leaves (discarding the stems) and give a rough chop or tear by hand. Place the basil in the bowl with tomatoes. Drizzle with about 1 tablespoon of good olive oil and season with salt and pepper to taste. Let it sit for 30 minutes. Taste the tomato mixture, if extra sweetness is desired add agave (about 1 teaspoon).
  2. Add 2 tablespoons of olive oil to a fry pan and place over medium heat. Once hot, toast the bread on each side until golden brown. Set aside and rub the sliced garlic halve over the bread to infuse with garlic flavor. Top each piece of toast with burrata cheese. Season liberally with salt and pepper then top with the tomato mixture.

Prosciutto Wrapped Melon 

  1. Choose a ripe melon (any variety will do). I opted for an heirloom cantaloupe. It was super sweet and juicy. I like to smell the fruit to check for ripeness—the stronger the aroma of the fruit the sweeter. Slice into 1 to 1 1/2 inch slices.
  2. Wrap with prosciutto, cold or slightly toasted. To toast, simply heat up a pan with a light drizzle of olive oil and place the prosciutto slices in the pan. Let it come to a slight sizzle and turn over (1-2 seconds). Avoid overcooking to prevent the prosciutto from becoming tough. 
  3. The heated prosciutto can be used to wrap around the sliced melon or placed directly on top of the bruschetta.