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  • September 27, 2016 Brooke Rawlins

    Behind the Homepage: Easy Pour Over

    A pour over is one of our favorite ways to make coffee because this method always produces the best tasting cup! Our new mug & pour over sets make brewing a perfect cup of coffee totally easy and allow you brew a single serving from home or at the office – it's not just a coffee shop thing anymore!

    The video features some of our favorite new home goods including our White Cloud Mug, White Cloud Pour Over, Starry Night Mug, Starry Night Pitcher (shown as a vase), Batik Coffee Scoop, Houseplants Tea Towel, and Ceramic Planter (shown as a coffee ground cellar). Shop the Look!

    Video by Matthew Sampson (@mattdsampson,


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  • May 2, 2016 Brooke Rawlins

    Mother's Day Mimosas

    If you're a grapefruit lover you HAVE to try these! They require just one extra step over the super-easy traditional mimosa, and they're refreshing and citrusy without being too sweet. Tear a few sage leaves and place them at the bottom of a glass, fill with ice. Add 2oz (about half a grapefruit) fresh squeezed ruby red grapefruit juice and fill the rest of the way with a sparkling wine. I used a brut rosé. Finish with another sprig of sage and grapefruit wedge. We'll be mixing a few up for Mother's Day and you should too!

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  • March 18, 2016 Brooke Rawlins

    Behind the Homepage: Toast 2 Ways

    My brother (V's son) recently got on a sourdough bread kick and attempted to make his very first classic French boule with ancient, sprouted, fermented grains and wild yeast – he truly went all out. While I didn't get to try a slice of his surprisingly successful (and gorgeous) rookie loaf because he scarfed it down in a little less than 2 days, I was inspired to try a few "fancy" toast recipes in preparation for his next go at it. I chose to make a ricotta, berry version and a bleu cheese, pear version!

    Both combos are a bit savory and a bit sweet. I want to know which "toast team" you're on – ricotta or bleu?!

    Honey-Lemon Ricotta Toast with Berries and Pistachios (inspiration here)

    2 slices of sourdough (or any type of bread)
    1/4-1/2 cup ricotta (I used full fat)
    1/2 fresh lemon, juiced
    1/2 tablespoon honey
    Berries (I used black berries)
    heavy sprinkling of coarsely chopped pistachios
    1 teaspoon lemon zest

    To Do:
    Toast bread (I buttered mine and toasted in oven). While bread is toasting, whip together ricotta, lemon juice and honey until smooth and creamy. Spread ricotta moisture evenly over each piece of toast, then top with berries. Sprinkle each piece with pistachio pieces and lemon zest. I also drizzled honey over the top of mine ('cuz why not). Serves 2.

    Bleu Cheese Toast with Warm Pears and Honey (inspiration here)

    2 slices of sourdough (or any type of bread)
    Bleu cheese of your choice
    1 pear, sliced
    Honey to drizzle
    Heavy sprinkling of coarsely chopped walnuts

    To Do:
    Toast bread lightly (I buttered mine and toasted in oven). Layer toast generously with blue cheese and top with a layer of sliced pear. Toast again until cheese is fully melted. Sprinkle with chopped walnuts and drizzle with honey. Serves 2.


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  • June 17, 2015 Brooke Rawlins


    I was quick to hop on the acai bowl train as soon as I moved to San Diego. If you're not hip to this superfood breakfast trend (have they hit Chicago yet?), it's essentially frozen acai berry puree blended with some type of milk or apple juice until it reaches a gelato-type texture, topped with different combinations of fruit, granola and honey. I've had bad ones and good ones, and ones that make me think "I spent $8 on that", but have found a few specific bowls that are worth going back to almost every Saturday morning. No matter how good and fresh-fruit-packed these special ones are, I can't help but wonder if I could make the same thing at home. So, I finally tried it, and it was easier than I thought!


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  • June 10, 2015 Brooke Rawlins


    Anyone else have a two-plus-coffee-a-day routine? I'll admit to sneaking in an iced something right around 3pm more often than not, and that caffeine ritual isn't something I'm about to give up. Instead of a big chocolate chunk cookie to accompany my midday cup, though, I'm all about these coconut flour blueberry lemon muffins with a nut crumble! V whips these up around any holiday for breakfast and they're always a big hit. I love them any time of the day!

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