SIPS & SNACKS: BLOOD ORANGE MARTINI

After spending the weekend with my college friends and checking out our old hangouts, I am clearly not ready for the weekend to be over. Although I miss the days of house parties and easy mac, there are of course the things I do not miss at all, such as wearing flip-flops in the shower, final exams and cafeteria food. Today I've decided to trade solo cups for martini glasses, with this Blood Orange Martini recipe. With the end of the blood orange season approaching, this cocktail is a good way to savor this refreshing fruit, while also getting rid of your "case of the Mondays."

Recipe found here. Photography, design and styling by Jessica of SAS + ROSE.

HAPPY FRIDAY!

As soon as I laid eyes on this vintage glitter clutch, I knew it was going home with me. Although I haven't had the right occasion to make it's debut, I snapped a few pictures the other day while playing around in my closet. This picture captures what I imagine dumping out of this purse the morning after a fun night out! I'm always fascinated with what makes it home with me inside my purse. Whether it's ticket stubs, a random business card or just a few extra dollars, it's proof of having a good time (or at least a good story!) to talk about. So here's to the weekend, and the adventures that await you!

LET'S EAT: BIRTHDAY CAKE BATTER AND SPRINKLE BARK

I don't know if it's because of the time change or what, but this week seems to be inching by and I couldn't be more ready for the weekend. Some weeks are just like that, so I thought I'd share a fun recipe with you. Who knows... maybe it will speed things up a bit?

Last Friday was my birthday, which of course means an over abundance of treats, and if bundtinis and cupcakes weren't enough, I also made this quick and easy bark. I came across this recipe a while back and finally decided to give it a try. Let me warn you: This stuff is addicting!

Recipe found here. Photography, design and styling by Jessica of SAS + ROSE.

FEELING... FLORAL

Currently coveting everything bright and blossomy, floral print is one of my favorite trends this spring (seen here and here). With the first day of Spring just around the corner, start looking the part by donning your favorite floral frocks or accessorizing with a bud or two!

Shop These Items: Bando Mini Pom Pom Flower // Asos Embellished Flower Sunglasses // Society6 Roses Art Print by Sarah Sherman Samuel // Madewell Sidewalk Skimmer Flats // Sur la Table Flower Colander // Kate Spade iPhone Case // BaubleBar Mint Rose Studs // Forever21 Cosmetic Bag.

SECOND ANNUAL 26TH BIRTHDAY

After a weekend of celebrating with family and friends, green beer and way too much sugar, it will be a slight adjustment getting back into my weekly routine. Thanks for all the birthday wishes and reminding me how lucky I am to have family, friends, and readers like you!

Photo taken by Jessica of SAS + ROSE.

LET'S EAT: FIG, RICOTTA, AND ROSEMARY CROSTINI

If you know me, you know I am a firm believer in happy hour. Give me good friends, good wine and good food and I'm a happy girl. With the weekend just hours away, I thought I'd share this quick and easy crostini recipe I adapted from this book. I love this combination of sweet and savory, so much so, that I may be guilty for having had this "appetizer" in place of dinner (seen here).

INGREDIENTS:

• French baguette
• 2-4 T. garlic-flavored olive oil
• 2/3 c. ricotta cheese
• 1/2 t. finely chopped rosemary, plus more for garnish
• Salt & pepper, to taste
• 2 thin slices of prosciutto (optional)
• 8 dried figs

Preheat the oven to 450°. Slice french baguette into 1/2" slices and arrange on a baking sheet. Lightly toast the baguette until slightly crusty.

Meanwhile, in a small bowl mix the ricotta, chopped rosemary, and 1/2 teaspoon garlic olive oil until combined; season with salt and pepper and mix well. Cut the dried figs into halves or quarters; whichever you prefer. Once the bread is toasted remove from the oven and top each slice with a spoonful of the ricotta and rosemary mixture; place the prosciutto in the oven until slightly crisp; remove and chop into fine pieces. Top each baguette with chopped prosciutto and a slice of fig, before returning to the oven briefly. Just a couple minutes should do.

Remove the crostini from the oven and place on a serving platter. Finish with a drizzle of olive oil and garnish with remaining rosemary.

Recipe adapted from 5 Ingredient Fix by Claire Robinson. Photography, design and styling by Jessica of SAS + ROSE.