Cabana Surf & Turf: A Summer Solstice Party

I had a pretty awesome childhood. I grew up with a swing AND a treehouse in the backyard, two younger brothers to mess with, and wonderful, adventurous parents. I was even forced to do swim team and take piano lessons, a right of passage if you ask any Bay Area kid. I actually was lucky enough to not only have two parents who raised me, but a whole Sleepy Hollow village. Around our block lived some of my parent's best friends, whose kids ended up being my best friends, and who surrounded me with support and the loudest cheerleading squad a girl could ever want (or be embarrassed by). As I've gotten older I have leaned on this community more and more, and I am inspired by my many Moms and Dads everyday. They are strong, driven, caring, entertaining, fierce partiers, and always bring out the best in each other, and in me.

This night was a celebration of many of their birthdays and I was lucky enough to fill the last seat at the table. Enjoy this little photo timeline from the first bottle popped, to lobster surgery, to the aftermath of a messy table and sticky fingers that is the sure sign of a good time. 

My lovely Mother designed and executed the table with me, her willing sidekick. Mama, the table was stunning and as always you gave 110% to even the most minute details. From flowers in the napkin rings to the squeeze and back rub you give during a hug, the details are what make everything you do so special. Dad and the boys built the cabana from the ground up, a pretty apt representation of the role Dad plays in our life. Daddy you design, create, and reinforce even the most challenging of projects whether they be big or small. Thank you for always doing whatever it takes with a smile on your face to make the perfect party come together, and make your girls happy. 

Cheers to many more years!

Table decor: Hydrangea collection from Sur la Table: napkins / bowl / placemats

Dinner: Orzo salad / steak & lobster / arugula salad / asparagus wrapped in prosciutto / 'Bundtinis' 

With love and lobster,

Sarah Belle

From head to toe: On the vine

"I'm having fruit salad for dinner. Well it's mostly grapes actually. Ok, all grapes. Fermented grapes. OK- I'm having wine for dinner"

(yes I did Google "quotes about wine")

We started the day at King Estate winery with a mixed flight of wines to taste- my favorite was the 2014 Pinot Gris. King Estate is family owned and an elegant and classy atmosphere with a full restaurant and tasting area. But MVP award of the day was the cheese (cheese is always the answer!!) 

 Sydnie had to visit an old friend at Sarver Winery, so we headed there next. This friend ended up being a huge fluffy dog named Django. Besides the cutest dog ever, Sarver had wood fired pizza, a delicious Cuvée and Gewurtraminer and and live music to boot. It was casual, fun, and quintessentially Eugene. 

My look:

Skirt: "Modern Femme Denim Mini" in white, Free People

Top: "Burnout Tomgirl T-Shirt" in cherry blossom, American Eagle

Jacket: Cropped denim jacket (similar), H&M

Shoes: "Cotu Classic" in Fawn, Superga

Purse: Embroidered tote (similar), Free People

Earrings: Front-back bar earrings (similar), Madewell

As Sophie observed standing among the Sarver vineyard "this is our backyard". Just a 20 minute drive from Eugene and we're petting dogs in wine country, a perfect spring Saturday.

With love and vines,

Sarah Belle

My four walls: Senior Year

A room can be a hideaway, a safe haven, a Netflix cave, and a space to express your creativity and surround yourself with all the trinkets and beautiful things that make you happy. My room will never be totally complete or perfect, but that's what I love about it. It reflects my 'more is more' personality, my inability to ever be perfectly organized (ignore the dust and off center pictures), and always has room for improvement. As the year comes to a close I thought it was only right to share with you the four walls I have been procrastinating in these past 3 terms. Crazy to think that for these 4 years of college I have decorated and created 5 different nests for myself, lived with 68 different girls (s/o to the Alpha Chi Mansion) and next year I will come full circle to nestle myself back into my home-base in Orinda with 4 of my favorite humans. Homeward bound after long last. 

Bed:
Duvet cover: 'Chloe' Duvet cover, Nordstrom
Blanket: 'Abbott throw' in apricot brandy, Pottery Barn
Sheets: Threshold Performance Sheets in 'Orange', Target
Decorative pillows: 'Josephine' Pillow Shams, Cost Plus World Market
Euro shams: 'Chloe' Euro shams, Nordstrom
Throw pillow: similar here, Target

Wall decor:
The New Yorker prints: bought in New York, similar here
'Cape Art Print' by Garance Doré, Rifle Paper Co
'2016 Cities Wall Calendar', Rifle Paper Co
'C'est la vie!' Art print, Rifle Paper Co
'Greetings from California' Risograph Art Print, Scoutmob
'Bonjour' wire script art, Anthropologie
Frames: Black picture frame set of 10, Urban Outfitters
Lights: Clear Globe lights, Target
Monogram letters: Michaels or any craft store 
Star: Free People, similar here

Bits & bobs:
Desk lamp: Similar- 'Mercury Glass Globe Accent Lamp', Target
Bedside table lamp: 'Martina Aged Mirror Table Lamp', Cost Plus paired with 'Crinkled White Paper Table lampshade'
Globe: Threshold Desktop Globe, Target
Vase: similar here, Cost Plus
Candles: Voluspa French Cade Lavender and Mokara, Anthropologie
Jewelry stand: similar here, Amazon
Jewelry dishes: rings,
Makeup organizer: similar here, Amazon






Big bits:
Area rug: 'Grey Moroccan Jute Boucle Emy Rug', Cost Plus
Bedside table: Harlow Nightstand, Pottery Barn
Set of dressers: Vintage from my great grandmother

With love and nesting,

Sarah Belle

Soba noodle salad with sugar snap peas, carrots and bell peppers (GF & Vegan)

A late night Pinterest session brought this delicious recipe into my life and I dumbed it down a bit to make it even easier and more accessible for a student's pantry and budget. This cold noodle salad is perfect for hot days and never leaves you feeling bloated or heavy. It is sweet and salty, packed full of nutritious veggies, and best of all- easy to make! The way I made it this recipe is Vegan and GF, but can be doctored to meet any dietary preference you have. 

You will need:

• 6 ounces Japanese soba noodles (find them at Safeway or here online)
• 2 cups frozen organic edamame (Find it pre-shelled at Trader Joes)
• 10 ounces (about 3 cups) sugar snap peas or snow peas
• 4 medium-sized carrots, peeled
• 1 Bell pepper, thinly sliced lengthwise (any color)

For the sauce: 

• ¼ cup Tamari (GF & less salty version of soy sauce, find it at Trader Joes)
• 2 tablespoons extra-virgin olive oil
• 1 small lime, juiced
• 1 tablespoon honey or agave nectar (vegan)
• 2 teaspoons freshly grated ginger
• 1 teaspoon Sriracha

How to:

1. Prep the veggies: Slice the sugar snap peas and bell pepper lengthwise. Use a vegetable peeler to thinly slice the carrots into ribbons that resemble a noodle-like shape and consistency (if you are grown-up enough to own a julienne peeler, that would work even better).

2. Combine all sauce ingredients into a small bowl and whisk together- set aside. 

3. Bring two pots of water to boil- both can be relatively small. One will be for your soba noodles, the other for your edamame beans and sugar snap peas. Once the water is boiling:

1. Put in the soba noodles, being careful to stir and fully submerge them if your pot isn't large enough. They will cook for around 4-5 minutes until al-dente, but follow the direction on your package to be sure. Once cooked, drain and run under cold water to stop future cooking and reach room temperature. 
2. Place your frozen edamame beans into the water and stir. Cook for around 3 minutes until warmed, then add your sugar snap peas and quickly blanche (around 30 seconds just to soften them a bit). Drain and run under cold water to bring all your ingredients to room temperature. 

4. Place all ingredients into a large bowl and add sauce- stir well to evenly distribute sauce. Serve at room temperature or cold! 

I love making a big bowl of this to eat as leftovers or a quick healthy snack during the week. It is best at room temperature so it is the perfect thing to bring as a to-go meal! The sauce settles into the noodles and makes the flavor even more intense as days go by. It satisfies my salty craving without leaving me feeling guilty, and I love the fresh crunch of the veggies combined with the noodles. Add avocado, cilantro or even toasted sesame seeds or slivered almonds to add a little something extra! 

All credit for this recipe goes to 'Cookie and Kate', her original recipe can be found here.

With love and munching,

Sarah Belle