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Rumor has it that spring is just a couple of weeks out, although truth is we typically don’t see real spring until at least April here in our neck of the woods in the northeast. Even though it has been about 15° every day so far this week (actually not an exaggeration), I am definitely starting to get that spring itch. The one where I want to throw open the windows, scrub every last inch of the house, spend an afternoon arranging plants in little pots, painting a room a fresh new color, changing out all the linens and generally just freshening things up. Basically, I’ve got spring fever.

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Back when I was still pregnant with Emerson, I started hunting in earnest for the perfect baby book. I wanted something that would be special for her as she grows older and wants to flip through the pages, but frankly, I know myself well enough to know that keeping detailed records, creating monthly scrapbook pages or in some other way extravagantly keeping memories in a physical way was never going to happen. I finally picked the Lucy Darling Little Artist Memory Book, which is easily among the best baby books out there.

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For those of you who have been missing my traditional Friday link love posts (which came up several times in the reader survey recently), please know that I’m working on some really fun new content when the site relaunch goes down in a few weeks! (Let’s just call it a month, because my hunch is that’s where we’re going to end up.) I’m going to be keeping much of the content you love, bringing back a few old things with a new spin, and working in some new ideas that I hope you love. As of this week, and one epic day-long shoot on Wednesday, I’m working on video content, too!

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An alternative title to this post could easily be, “Best Ever Vegan Tomato Soup.” Because it is indeed the best ever and it is indeed vegan. It’s also about the easiest thing to make that there ever was, even if you wanted to make a big pot on a weeknight. The basis is a bunch of roasted tomatoes, onions and garlic. Drizzled with olive oil, sprinkled with salt and pepper and bursting with flavor. I like a variety of tomatoes (such as tomatoes on the vine, cherry tomatoes and little heirloom tomatoes) for little extra depth of flavor, but truly you can use whichever kind of tomatoes you have on hand or that look good in the grocery store. A big bowl topped with French bread croutons makes a meal unto itself or the perfect accompaniment to a grilled cheese sandwich. (I’ll be sharing one of my favorite grilled cheese recipes next week! Yum!)

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