The Vintage Bazaar

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Last weekend I took a drive over to The Vintage Bazaar in Salisbury, MA — an outdoor market that comes to town twice a year!  Per the website they describe it as “Over 175  outdoor ’boutiques’ feature antiques, vintage finds , architectural salvage, rusty junk, repurposed goodness, indie crafts and one-of-a-kind artisans.” They also had a ton of amazing food vendors & food trucks and live music.

Doug and I wandered around the property visiting all of the vendors and came home with a few goodies!  Two repurposed grape crates for our herb garden, a wooden birdhouse with a Panama license place roof, a silver ring made from a vintage spoon, a Turkish towel and a birthday gift for my Dad.  Pretty successful outing I’d say!

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Shirt: Vince / Skirt: Ann Taylor c/o  / Jacket: GAP / Shoes: Sperry
Necklace: DIY’ed by me / Sunglasses: Ray-ban / Bag: Longchamp

I wore a cute denim skirt from Ann Taylor — I wanted to look nice, but I didn’t want to wear anything that might get dusty or dirty from poking around through tents full of antiques. I also made sure to wear some closed-toed Sperry Topsiders as I know that events like this in open grass fields can sometimes get muddy! My only complaint was that I didn’t bring a canvas tote bag to carry all my smaller purchases in!

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Sad Day for Lovers in Paris


Yesterday was a sad day for lovers in Paris, as the city started working on a week-long project to take down all of the locks that have been attached to the Pont des Arts. Doug and I visited the iconic bridge on our honeymoon in 2012, pictured above.  Although I am sad to see all the locks be taken down, it was becoming a safety issue, as the bridge was being compromised by the immense weight of the locks — apparently the weight was comparable to 20 elephants! And I cant imagine throwing the keys into the Seine was very safe/environmentally friendly either!

Apparently to deter future lovers from adding new locks, they will be installing glass panels instead of the wire fencing. I cant help but wonder, will tourists select a new bridge to declare their love?

PS. Although a few years old, my scarf and sweater are from J.Crew, my bag is from Coach, and sunglasses are H&M.

Jiro Dreams of Sushi


Last week I had off from work and I spent the entire week staycationing at home watching documentaries on Netflix. I watched quite a few different documentaries — one on up and coming ballerinas, another on legendary photographer Bill Cunningham, another on the founder of Burt’s Bees — but by far my favorite documentary was one that was entirely in Japanese, Jiro Dreams of Sushi.

The documentary tells the story of Jiro, an 85 year old sushi chef and restaurant owner in Japan. He has dedicated his entire life, since being kicked out of his house at age 9, to learning and perfecting his craft. However, even at his age, with nearly 80  years of experience and the ultimate award of 3 Michelin stars, he does not feel that he has achieved perfection. He hates to to take time off from the restaurant and he always wants to get back to work so he can continue working to make the best sushi possible. In fact, he loves his job so much that he still has not yet retired so that his 50 year old son can take over the restaurant.

The story of Jiro is such a foreign concept to me, especially when comparing it to the “American Dream,” as we have completely different views in America concerning work, money, jobs, life, retirement, etc. I don’t think I have ever met anyone who loves their work as much as Jiro does, but its pretty good food for thought!

And for the record, I don’t even like sushi that much, but I found this documentary to be fascinating. Perhaps if I ever find myself in Tokyo I will book myself a seat at Jiro’s restaurant.  I’m sure he will still be making his sushi!

Euro Dinner


Sometimes Doug and I will have what we call “euro dinner” which is just an assortment of meat, cheese, crusty bread, and wine. Thankfully, I recently discovered an amazing meat and cheese shop right in downtown Newburyport — the Grand Trunk Old World Market. With a great selection of meats that taste like we’re across the pond, I’m finding myself in their shop once a week to pick up some items for dinner.  Maybe not the healthiest of meals, but definitely a good one!

Butternut Squash Lasagne

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Doug and I had been in a bit of a dinner rut lately, so I did some digging on the internet (of course) and found a few new recipes. When I came across Butternut Squash Lasagne I knew that I had to give it a try.  A few of you commented on Instagram wanting the recipe, so here it is! Adapted from

Butternut Squash Lasagne

  • 1 lb diced butternut squash
  • 1 teaspoon olive oil
  • 1/4 cup minced shallots
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, cooked, cooled, and squeezed dry
  • 1 large egg
  • 9 lasagna noodles
  • Shredded mozzarella cheese
  • Salt and pepper


Preheat the oven to 350°F.

For the butternut squash, place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.

For the lasanga rolls, in a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.

In a medium bowl, combine the spinach, egg, 1/4 teaspoon salt, and some mozzarella cheese.

Ladle about 1/2 cup of the butternut sauce into the bottom of your baking dish.

Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread some of the spinach mix over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each some shredded mozzarella. Tightly cover the dish with foil.

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Bake until the inside is heated through and the cheese is melted, about 40 minutes.

I tailored the recipe a bit since I do not like parmesan or ricotta cheese, so I only used mozzarella and not too much of it.  I used enough to keep the rolls together, but not so much that I would not enjoy the dish.  For additional flavor, I used a bit of rosemary in the butternut squash sauce, and I topped the dish with some smoked mozzarella.


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