happy halloween!

{via hiphipgingin}

Here's the thing, I love Halloween for the decorations, the weather, and the colors. I love seeing what people dress up as, but I can never get motivated enough to find my own costume. It's not that I don't want to dress up, I just never get my act together in time. I thought perhaps this would be the year, but here I am again trying to think of some half-ass last minute costume. Oh well, at least there's candy. 

have a great halloween weekend!

This weekend is going to be pretty busy, but pretty fantastic as well. Halloween on Monday, the Jewish Food Festival on Sunday {which you should totally go to if you're in Savannah} and so lovely friends for Sunday dinner. I'm looking forward to it. Hope yours is lovely! 


Around the web:
1. Another MissMoss street style!
2. Such a sweet wedding at a couple's home. I wonder if we could do that... 
3. Why didn't any of my dorm rooms look like this? 
4. Last but not least, a hilarious Gentlemen's Rant. 

day dreams {dunham farms}

Jacob and I have been having a little trouble finding a wedding venue we really like. A couple of weeks ago we visited Dunham Farms, and reader, let me tell you, this place is breathtaking. Covered in spanish moss, right on the water, and filled with historic buildings and artifacts, it's quite simply amazing. Not sure if it will work out for our wedding, but I can't get it out of my head. Perhaps you can see why. 

one can never have too many books.

 I received another book from my friends at Princeton Architectural Press. I never know what book might be sent, but I'm always excited to see a mystery package at my front door. Today I opened the envelope to find Oak by Stephen Taylor. It's a collection of fifty paintings, all of the same 250 year oak tree. He painted the tree over the course of three years, capturing the different seasons and changing landscape around it. It's  a lovely series, and a great addition to our ever-growing book collection. 

Also, I finally used the amazon gift card I received from my birthday! I had been saving it for some books that weren't being released until today. I was able to chip away at my {very long} amazon wish list, and in addition to some Coralie Bickford books to add to our collection, I picked up Libbie Summers', The Whole Hog Cookbook. Libbie is from Savannah, and I can't wait to use this book. The photos and design inside are beautiful! All in all it was a pretty good haul. 

new wall art

We just put up our new painting from our lovely friend Matt and I'm so so excited about it, I had to share. Isn't it great? 

sunday sweets {pumpkin creme brulee}

1.

Do any of you ever get sick of pumpkin desserts in the fall? Didn't think so. 


I could eat desserts with cinnamon or pumpkin just about everyday of the week. This Sunday I chose to take a break from pie making and try something I've never made before. My friend lent me her blow torch and I was all amped up to use it. Unfortunately I realized at the last minute it didn't work and was forced to use the broiler, which is obviously much less fun. They still came out great though, and I was pleased to see that the sugar layer was thick enough to crack {in my opinion, one of the best parts of eating creme brulee}. These were delicious, in case you're wondering, and super easy. If you're looking for a departure from the usual pumpkin pie at Thanksgiving, these would definitely work. 


Ingredients:
1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar


Directions:

1. Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

2. Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

3. Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

Enjoy!

have a chilly weekend.

{via elina nilsson}


I'm completely in love with the cold weather we've been having in Savannah this week! Waking up with the windows open and all snuggled under the covers to stay warm is probably one of my favorite things ever. I plan on filling this weekend with cold outdoor activities, pumpkin lattes, and tater beer. Have a great weekend! 

Around the internet:
1. Absolutely adorable. 
2. I excel at numbers 4, 7, and 9. 
3. Yum.
4. Maybe I'll send these engagement cards out. 
5. Who wouldn't want to live in the world of the Royal Tenenbaums?