I am such a sucker for something sweet- I swear I could eat desserts all day long. And if delicious treats are prettily displayed in a lovely location, I’m smitten. That’s how I’ve felt about Bottega Louie since the first time I stopped by.
Now we go often- sometimes I just grab goodies to go, but it’s also perfect for brunch with girlfriends or almost any occasion. It’s so gorgeous there! David and I stopped in for an afternoon pick-me up after a full day of errands downtown.
I always want to take home so many treats. Their chocolates are luscious and their pastrywork is exquisite as well as stunningly gorgeous. But I would go broke in there without serious willpower, so I have to keep it to just a few.
Macarons are one of my favorite pastries, and while nothing will ever equal Pierre Herme for me, Bottega Louie’s are delish and beautiful. I love the gold flake accent on the earl grey, and the fresh strawberry is especially yummy when they are in season (like now).
After leaving Bottega Louie, we headed to the Standard for a spontaneous happy hour with friends visiting from Ohio. I got distracted by the organ and shinyness at first, but we made it up to the rooftop eventually. And when we did, the cocktails and company were both on point.
Vintage dress (similar and under $2o!), Zara kids flats (similar), Kate Spade purse (similar), Rifle Paper Company iPhone case, Charming Charlie earrings, Kendra Scott bracelet, Forever 21 sunglasses.
This toasted cereal is a favorite around here. Chock full of nuts, seeds, and fruit, it’s gently spiced, not-too-sweet, and totally crave worthy. I love including jars in care packages and gift baskets, and I generally double, if not triple, the recipe when I’m making a batch.
I have a tendency to snack on this muesli by the handful- I can’t help myself! I also keep it simple- bowl, milk, spoon. It makes a scrumptious topping for hot cereal, the perfect textural contrast. And most mornings, a bowl of greek yogurt, homemade preserves, and this muesli is David’s first breakfast.
One of my favorite things about this recipe is that it’s infinitely adaptable to mood, taste and pantry contents. Use whichever nuts and fruits you’d like. I’m sharing my current favorite mix, but every blend I’ve tried has quickly vanished from the pantry. Let me know your favorite variations!
Toasted Fruit and Nut Muesli
adapted from The Garden of Eden (via Whole Living October 2012)
- 1/3 cup boiling water
- 1/4 cup whole millet
- 2 1/2 cups oats (not instant)
- 3/4 cup unsweetened coconut flakes or chips
- 1/3 cup raw sunflower seeds
- Scant 1 cup raw mixed nuts (I use slivered almonds and whole pepitas)
- 1/3 cup maple syrup
- 1/4 cup agave nectar
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp cardamom
- 1/2 tsp ground ginger
- A few dashes of each allspice and cinnamon (or pumpkin pie spice)
- 1 heaping cup dried fruit (always golden raisins and tart cherries, blueberries also this batch)
- Preheat the oven to 325ºf. Line a baking sheet with parchment paper.
- In a small bowl, pour boiling water over millet, cover, and let sit for 30 minutes.
- In a large bowl, mix the drained millet, oats, coconut, seeds and nuts with the maple syrup, agave nectar, olive oil, salt, and spices. Stir to coat.
- Spread the muesli mixture out onto the baking sheet. Bake, stirring every 10 minutes or so, until the mixture is golden, about 30 minutes.
- Let the muesli cool and then add dried fruit. Stir to mix. Store in an airtight container for up to 3 weeks.