Nikki Montoya Jewelry – Totem Collection


Simple and traditional yet with a twist of modern edge is what I love about Los Angeles based jewelry designer Nikki Montoya’s totem collection. You can wear her necklaces and bracelets day or night/at work or play. Whether you’re a celebrity or stay at home mom, you will look and feel cool wearing her jewels.  Montoya will be featuring her jewelry at the Unique LA Independent Design and Gift Show December 11 & 12.

Categories : LOVE  SEE  TOUCH

Collégien Slippers


Collegien Slippers are wonderful slippers/shoes made for adults and children.  They are wonderful for children.  Great for indoor and outdoor wear.  The Slippers are knitted material with a non-slippery and aereted sole.  Machine washable.  Made in France

Le blog de Collégien.

Collegien Socks for adults and children

Categories : LOVE  SEE  TOUCH
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Holiday Gift Ideas


We are already getting lots of  holiday gift ideas from Abby Kellett’s website Gretel Home.  So modern and so sweet!

Gretel Home Goods

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Wren Clothing


In the studio : Melissa Coker of Wren.

LA Blogger Jeana Sohn and Simone Le Blanc spent the day with Melissa Coker of Wren Clothing at her studio this week.  Click on the link above to get a behind the scenes look of Wren’s Fall line.  Love the Fall Faye Short and Boxer Jacket and more!

Categories : SEE

Vanessa Bruno

We love Vanessa Bruno’s new store on Melrose. Check out this video featuring Lou Doillon and Valentine Fillol Cordier.

Le film “ Day for Night ” avec Lou Doillon et Valentine Fillol Cordier.
The film “ Day for Night ” with Lou Doillon and Valentine Fillol Cordier.

Edible Art

Categories : SEE

The Women of Mad Men


Behind every good man…

Categories : LOVE  SEE

Pumpkin Cupcakes with Cream Cheese Frosting


Made these yummy cupcakes with my little one last night.  Enjoy!

Pumpkin Cupcakes

1 stick unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Preheat oven to 350 F.  Line your cupcake pans with 18 liners.

In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.

One at a time, add the eggs to the mixer, scraping down the sides of the bowl after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Add the pumpkin and beat until smooth.

Divide the batter equally between the cups. (They’ll be about 3/4 full.)  Rap the filled pans once on the counter to release any air bubbles.  Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.  Transfer the pans to wire racks and after 5 minutes, remove the cupcakes to the racks to cool completely before frosting.

Makes 18 cupcakes

Cream Cheese Frosting
from Martha Stewart

2 sticks unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time (scraping down the sides of the bowl occasionally), and then vanilla; mix until smooth.

The frosting can be made up to 3 days in advance.  Refrigerate until needed, then bring to room temp and beat until smooth before using.

Makes about 4 cups

Categories : TASTE

Double Rainbow Featuring Entrance Band


Telegraph Skateboards


Check out Brian Lotti’s new Skateboard Company – SO cool.

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