I felt a fall breeze sweep in for the first time this week. You know, the kind of cold air that carries the smells of fall. It reminded me how beautifully rich the coming season can be, especially the colors and smells of freshly picked vegetables. Let’s enjoy the beauty of harvest time for a few minutes. -stephanie
(bri chiming in here. it’s still crazy hot in LA, but i cannot WAIT FOR FALL!)
via free people’s instagram
field of flowers by sam may create
by anthony bacigalupo
via 100 layercake
via skinnylaminx’s instagram
via inks thread
You can follow designlovefest on pinterest here & stephanie here!
“pursue magic! today’s color inspiration comes from this wonderland magazine editorial art directed by anna lomax.” –maddy
(photo source and hand drawn type by maddy nye for designlovefest)
are you ready for some tropical vibes on your desktop? you can download these free designs from no ocean today!
i was inspired by the patterns on her scarves below, so i’m happy she made some of them accessible for your tech. aren’t they so pretty??
choose between these lighter options (my favorite is the painted green leaves!)
or there are these darker desktops which are really cool too!
CLICK THROUGH TO DOWNLOAD ALL OF THE DESIGNS THIS WEEK!…
i love when giveaways let you pick your favorite item from the site to win. if i was winning this one, i would definitely go for that black leather duffle bag. so chic. you can enter the nomadic giveaway below! (ps, open to international readers and the retail value of prize is up to $400.)
CLICK THROUGH TO ENTER GIVEAWAY & REDEEM DISCOUNT CODE…
The end of summer means saying goodbye to the season’s darkest and most flavorful berry. And, there’s no better way to say goodbye to something than with a toast, especially one that’s full of booze and sweet fruit.
So raise your glass high, add some rum, homemade blackberry syrup, and sparkling water, and drink up. Here’s to summer! – eva
Blackberry Rum Fizz
By Eva Kosmas Flores of Adventures in Cooking
6 ounces blackberries
½ cup granulated sugar
½ cup water
Blackberry Rum Fizz
2 shots rum, chilled
6 ounces sparkling water, chilled
2 tablespoons blackberry syrup
Begin by preparing the blackberry syrup. Simmer all of the ingredients over low heat for 30 minutes, stirring and crushing the berries with the end of a wooden spoon every 5 minutes. Remove from heat and allow to cool completely. Strain mixture through a fine mesh sieve and reserve the liquid syrup, discard the berry chunks. Store the syrup in an airtight container in the refrigerator.
To make the blackberry rum fizz, stir together all of the ingredients until well-blended. Serve immediately and enjoy!
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)