{Featured} - Lovely Collaboration

Hello! I want to interrupt this blogcation with a post that means a lot to me and that I (and all of us involved) worked so hard on.  If you remember way back when, with this post, I talked about a lovely collaboration that my very talented friend Liz Lovi and I decided to get together and make pretty pictures.  Well, the lovely ladies at Ever Ours has featured our collaboration on their website today! (Talk about exciting!!)

Liz and I got together last summer to work on a project that we thought would be a lot of fun. I would try my hand at styling, and Liz would do what she does best, take amazing pictures. We enlisted two of our friends, Demetra + Mike, to be our models. We thought it would be fun to do something a little different and do an anniversary shoot. It was great timing with D + M celebrating their one year anny. Both travel a lot (mostly for work) so we wanted to create a theme that would encompass that. "Oh the Places We'll Go" was born. It was to be a simple shoot that incorporated maps, an air field, a very cool old truck, and lots of delicious sweets for the focus.

Please head on over to Ever Ours and check it out. But in the meantime, here are a few of MY favorites from the day.

I mean really, how cute are these two? 

xo, 

L

*Credit - “Oh the Places We’ll Go”

Photography- Liz Lovi, Liz Lovi Photography

Styling- Lauren Jamison, Look So Lovely

Location- San Carlos Airport, San Carlos, CA
1959 Chevy- on loan from a generous friend
Wardrobe + Jewelry– from Demetra’s (model's) closet:

Outfit 1: Tank and skirt– Madewell; Gold flats- Kate Spade; Sunglasses– Karen Walker

Outfit 2: Green Dress- J.Crew; Blue Bauble Necklace– ILY Couture via Etsy; Maroon heels- Sigerson Morrison

Cake Pops- Kell-Rae's Kupcakes

Suitcases, bistro table, & glassware – Vintage via Liz and Lauren’s collections

Blogcation...

Hi all :) I've decided to take a blogcation. Yup, similar to those staycations. I feel like I keep promising to myself that I'll post more, then time flies away from me. (really where does it go?) Trying to stay inspired to write seems to make me more distracted than ever. And striking when the iron is lukewarm is not working. This blog is my place to be creative and I truly love it. (well, most of the time) However, I am feeling a little like it's homework these days, without focus and direction and that is not how I want LSL to be. For me. 

After a lot of thought, I've decided to take a little blogcation. Just some time away to recharge, refresh, and rethink my baby. I still encourage the comments, or emails to say hello. 

To me this is an exciting time away. And instead of feeling overwhelmed about what to post, what to cook, what to do; I can focus more on what I am interested in posting, if I feel like changing it up, but most of all, improving it overall. 

In the meantime, I'm planning a lot of this.... 

and you should too!

xo,

Lauren

*Credit - 1/2

LSL {Foodie Friday} - Pasta, Pasta

Yes, you got that right. It's another pasta dish made by yours truly, for this lovely Foodie Friday. This dish was first inspired by having dinner at a friends house, then modified slightly by me. It's something that I like to cook for myself during the week because it makes delicious left overs for work lunches. And it's also very cost-effective, something that I also love. 

This dish doesn't have a name, so I have come to call it as "Pasta, Pasta." I also feel so authentically Italian, when I say it with my pretend Italian accent and wild hand gestures.

via - My iPhone

Pasta, Pasta

{via moi}

Serves 4

Ingredients: (this list is based on what I did, you can easily modify to add or lessen any of the quantity to your choosing)

1 yellow onion

6 button mushrooms

1 zucchini

2 or 3 Aidells Chicken Apple sausages

3 cups GF pasta

grated Parmesan cheese

small bushel of basil

Salt and pepper

Directions:

1. Put the water on the stove and heat to high, for the pasta. Bring to a boil.

2. While the water is heating, chop onions, mushrooms, and sausage. Add onions and mushrooms to skillet, with a little olive oil and heat on medium heat. When onions are almost golden and mushrooms almost all the way cooked, (after a few mins) add sausages. Keep stirring so that all are getting equally cooked.

3. Tear off about 10-15 leaves of basil (more or less depending on your love of basil) and using your cooking shears, cut into small strips or just cut into small pieces. Put aside.

4. Water should be at boil by now, add pasta and cook to time on the box. 

5. If pasta has to cook for 10 minutes, add zucchini to the skillet with mushrooms, onions and sausage after about five minutes, letting the zucchini only cook a short amount of time so that they are crisp when added to pasta.

6. Once pasta is done, strain and pour back into pot. Add contents of skillet and stir like a crazy lady, getting it all mixed together. I tend to keep the pot on a very low heat just to keep everything extra hot.

7. Add a some grated parmesan cheese to the pot, keep stirring.

8. Once all mixed up and warm, pour into individual bowls, add basil then top with a little more parm for good measure. Salt and pepper to taste.

9. If making extra for left-overs do not add basil until ready to eat again, it will wilt and not taste as good once reheated.

10. Most important step! Open some wine and enjoy!

The during step. Don't mind my messy cooking
via - My iPhone

The after, UP close and personal. Yum!
via - My iPhone

What are you all having for dinner? Do you ever experiment with what you have on hand at home? I think my new favorite thing is to go to the farmers' market on Sunday, buy what looks good, and what will semi go together and then figure it all out by what I'm craving at the time. Next up I think I am going to do a Mediterranean version of this pasta. I'm thinking kalamata olives, artichoke hearts, grilled chicken, some balsamic vinegar... We'll see. 

Bon Appetit and Happy Weekend!

xo,

L

LSL {Thoughts & Quotes} - You

Saw this on my favorite site and thought I would brighten up your day/feed/blog roll. Just a lovely little thought for the day...

via

It's a nice reminder to be you, always. That's a courageous thing to remember to do and be when times and people get tough. But bravely being you, is the best anyone can do. I am going to try and remember this and really live with intention. 

Hope you are having a lovely middle of the week!

xo,
L

LSL {Foodie Friday} - Rosemary Salmon Purses

You know this list. The one where I said I was going to better myself and start a bucket list. Well, just in case you are new, or haven't visited LSL in a little, here's the post to remind you. And, I am actually off to a great start, I have accomplished two of my goals so far! 

Last night a friend and I signed up for a cooking class, (#1 on that list) and besides the very embarrassing start I had (I basically threw/spilled/knocked over a tray of salt seriously all. over. myself. Like we're talking in my hair, on my face, all over my lap, and definitely all over the dang table. Klutz Lauren was in full force!) But I *literally* dusted myself off and went from there. The class was a Mediterranean by the Sea theme, and as it sounds, it's a mostly learning to cook fish and a couple simple side dishes to compliment. It was a lot of fun and I learned a lot and feel confident showing off these new "skills."

My favorite of all the dishes we made and tasted was the Rosemary Salmon Purses. Unfortunately I wasn't able to get any pictures of me in action, so I borrowed these google images to show off what our salmon, lemon, and rosemary concoction looked like. But feel free to picture me eloquently cooking and looking oh-so fab. ;) 

 

 

Rosemary Salmon Purses

via {Cindy Roberts, Palo Alto Adult School}

Prep time: 20 minutes/Cook time: 20 minutes

Serves 4

Ingredients:

4 Sprigs of rosemary

1 pound of salmon fillet

1 tbsp. olive oil

3 lemons

1 clove garlic

Parchment paper

String

Juicer

Salt & pepper

Instructions:

1. Preheat oven to 350 Degrees

2. Cut four square of parchment paper, approx. 7"inch x 7"inch. Cut four pieces of string approx. 12"inches in length.

3. Slice one lemon into rounds, about 1/4"in. thick.

4. Squeeze the other two lemons using the juicer, you will need a 1/3-cup of juice. (And our ever so patient teacher said you could definitely modify and use less lemon if desired.)

5. Cut salmon into four pieces, and if you have any kitchen tweezers or pliers, de-bone the fish. A special touch for your guests so they don't have to be spitting out bones during dinner.

6. Mince garlic

7. Mix garlic, 1/3 cup lemon juice and olive oil together.

8. On each piece of parchment paper, place a lemon slice, a sprig of rosemary and a piece of salmon. Pour 1/4 of the lemon marinade mixture over the salmon. Sprinkle with a dash of salt and pepper.

9. Fold up corners of the parchment paper to for a purse. Twist the top of the parchment to enclose. Tie the string around to seal, finishing with a bow tie.

10. Cook for 20 minutes or until salmon flakes away with a fork.

Variation:

Make the purses the day before and store in the refrigerator. This will provide a more intense seasoning.

Find a bottle of white wine and pop that baby open. Enjoy!

Bon Appetit and Happy Weekend!

xo,

L 

*Credit - Google Images