camping on the beach with fp me

As many of you know, I work for the brand, Free People, and as of as of late it's been a very exciting company to be a part of. This summer our whole marketing team has been traveling all over the globe, promoting the brand and putting together amazing campaigns. 

Last week was finally my turn. I spent the week traveling, starting off in Brooklyn, and then on to California for an FP Me beach & camping event. We pooled together 25 local FP Me girls, and organized everyone's dream beach day. Surfing with Sage Erickson, Volkswagen buses, epic Pinterest-worthy setups, camping - we didn't skimp on anything to make sure these girls had a great time.

I was there documenting it all, and with the beautiful scenery, people, and setups, it was just too fun to keep snapping. This was also my first time in Southern California (I don't count the visit when I was 10), and Mother Nature's presence here is simply different. In one direction, ocean, in the other, mountains. Succulents grow wild, and everywhere you look, palm trees shoot into the sky. My favorite thing was studying all of the strange plants. More to come on the wildlife of Southern California, but I have to say, as an East Coast girl, I must have looked like I'd landed on Mars.

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For more coverage of the FP Me beach camping event:

Read my post on the decor

Read my interview with the caterer, Iva Lee's

And sign up for FP Me!

photographer envy: yossi arefi

I recently discovered a new photographer crush. Her name is Yossy Arefi, and she's the master of the subdued, perfectly composed photograph. Her images are quiet and mysterious with a strong storied sense to them. An empty plate conveys all the beauty of sitting down to eat. You can taste the cherry pie. It's not too bold or in your face - it's just a an orange sitting in a sink. One can only wrap such emotion into a photograph through mastery of light. Yossy knows what to put where, and how to let the light hit it. I also find great inspiration in the elegant compositions and layers of rustic texture. The style is one that - all at once - opens your senses to the plain fact of what is, and the daydream what could be. 

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For more, check out Yossy Arefi's portfolio here

recipe: upside-down mother’s day cake

Note: This post was previously published as a part of my freelance work here.

Your mom. She’s the woman who breathed you life, the one that gave you your place in this world. When Mother’s Day rolls around, you don’t have to do anything extravagant to tell her you love her. Something thoughtful will do.

So why not bake a cake? And why not make it the most fantastical cake you could ever imagine? Try figs and dates and cranberries simmered in whiskey with apple cider, cinnamon, and aromatic rosemary. Delicious pears covered in a vanilla bourbon batter. The top of the cake looks wild like a garden. The fruit, the herbs, its intoxicating power – it is Mother Nature’s own masterpiece. 

This is a recipe to celebrate every mother and her graceful beauty. Mother’s Day is almost here…

Ingredients:

½ Cup Chopped Dried Figs (pick your favorite kind or do a mix)

½ Cup Dried Cranberries

1/3 Cup Chopped Dried Dates

½ Cup Apple Cider

½ Cup Bourbon

1 Cinnamon Stick

1 Sprig Rosemary

2 Pears

1 ¾ Sticks Butter, Softened

¾ Cup Packed Light Brown Sugar

1 ½ Cups All-Purpose Flour

1 ½ Tsp Baking Powder

¼ Tsp Salt

1 Cup Granulated Sugar

2 Eggs

1 Tsp Vanilla

½ Cup Whole Milk

2 Tbs Bourbon

Directions:

1.       Simmer cranberries, figs, dates, ½ cup bourbon, cider, rosemary, and cinnamon in a pan over low heat. Cook down until liquid is mostly gone.

1.       Remove rosemary & cinnamon. Pour into a colander, and let liquid drain into a bowl underneath. Set aside liquid for reserve.

2.       Preheat oven to 300F.

3.       Butter a 9-inch pan using ¾ stick of butter, and then evenly spread brown sugar on top.

4.       Core pears, and place them face down onto the brown sugar. Fill in extra spaces with the dried fruit mixture.

1.       Mix dry ingredients (flour, baking powder, salt) in a medium bowl.

2.       In a large bowl, beat together sugar and butter. Add eggs one at a time followed by vanilla, reserved liquid, and 2 Tbs bourbon.

3.       Mix in dry ingredients, alternating with milk until fully integrated.

4.       Pour batter over fruit.

5.       Place 9-inch pan on a cookie tray to avoid any drip overs (bourbon on the bottom of an oven is never a good thing), and cook for about 45 minutes. Do the toothpick test to make sure it’s fully cooked through.

6.       Let cool, flip onto a plate, and serve.