We are celebrating a holiday weekend over here in the USA. At Borelli we love our red, white and blue and we offer plenty of patterns and stripes for your summer getaways. Cheers to a safe 4th of July!
A quick summer color palette from Borelli. Happy official summer!
Congratulations to Kerri Walsh and April Ross for winning gold in last weekend’s Moscow Grand Slam. Kerri wears a Borelli Active Performance Sarong in Green Apple and Indigo. Shop the active collection here.
Good luck in Berlin this week, you two are rockstars!
I miss wine tasting! I have a few more weeks until the twins are due and I am looking forward to my first glass of red. Here are a few pictures from my trip to Chile. We tasted the local grapes of Casablanca, ate way too much cheese, ceviche and prosciutto (another item I am looking forward to tasting post-delivery). What’s your favorite varietal from Chile?
Desmond and Enzo’s nursery is almost finished. We have most of the furniture set up, clothes are washed and organized by month (0-3, 3-6, 9-12, etc) but we still need to hang the artwork. Until I’m ready to share pictures of our finished nursery here are some images I used for inspiration. Our theme was originally jungle but then we found ourselves drawn towards the nautical theme too. So, I combined both! Two boys deserve two themes.
Maybe it’s because I’m already trying to make sure we treat them as individuals instead of twins (the advice I’ve heard from EVERY multiple mom I’ve spoken with.) We stopped referring to them as the twins when I was about 20 weeks along. Are any of my readers twin moms or dads? I’d love to hear your thoughts on the subject.
All images can be found here.
- 1 cup quinoa flour
- 1 cup whole wheat pastry flour
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
- ½ cup coconut sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ cup mashed very ripe banana (about 4 medium bananas)
- ⅔ cup unsalted chunky natural peanut butter (no sugar added)
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2 tbsp molasses
- ⅓ cup almond milk
- Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch metal loaf pan with butter; set aside.
- Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps. Set aside.
- Place the measured butter and both sugars in a large bowl and whisk to combine. Add the eggs, banana, peanut butter, honey, molasses and vanilla and whisk until smooth.
- Add half of the reserved flour mixture and stir with a rubber spatula until just combined. Add half of the milk and stir until just combined. Repeat with the remaining flour mixture and milk, stirring until just combined.
- Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 70 to 75 minutes.
- Transfer the pan to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to finish cooling. (Or serve it warm, with honey butter if desired.) Once completely cooled, store it in an airtight container at room temperature for up to 4 days.
We moved into this house mid-January and by about March I planted a few rows of seeds. After some success I supplemented with seedlings bought at Big Ranch Farm nursery in Napa, Whole Foods, OSH & Home Depot. We have a great system down, TDH sets up the irrigation while I get my hands dirty. I could spend every evening out in the garden but this twins baby bump is getting in the way! Hence the weeds . . . good thing I like my garden a bit overgrown. Alright let’s get to what we are growing shall we!?
This year we planted:
Heirloom tomato (8 varieties), kohlrabi, kale (Red Russian, Tuscan or Dinosaur, Curly), corn, strawberries (Seascape & a generic), mustard greens, cucumbers (lemon, regular & Armenian – my fav!), banana peppers, red peppers, lettuce (Bibb, Red Sails, Red Curly leaf, Romaine), bok choy, onions (walla walla, red), brussell sprouts, fennel, beets (golden, chiogga) and plenty of herbs (basil, pineapple sage, regular sage, cilantro, parsley, pineapple mint, lemon thyme). We also inherited a few fruit trees, golden plum, apple, & grapefruit.
Sidenote: Who has a great recipe for grapefruit for someone who hates the taste of grapefruit!? Just last month the garden looked like this! It’s amazing what a lot of sunshine and a little water can do. For June we’ll be harvesting the season’s first tomatoes, kohlrabi, kale, and sweating over the stove canning plum jam.