George And I Go Together Like Butter & Honey


honey tartine 3

Haha, sorry for the cheesiness today! I’m feeling super lovey-dovey because it’s my 4 year wedding anniversary with George (and also our 16 years together as a couple.) I still can’t believe we met in the 90’s… we sound so old! It’s been really amazing being with the man I love most, and even more amazing that we’ve already popped out two babies! Yea, we work fast. 

We’ll be heading over to Frances for dinner tonight. Have any of you been to that restaurant? I know it’s been around for 3 years now and I’ve heard some amazing things. And seeing a 4.5 stars on yelp certainly makes me quite curious. Well, I guess I’ll try to give a full report if I don’t have myself too much wine. :)

honey tartine 1 honey tartine 2

Anyway, this honey tartine is one of my favorite all-time easy recipes. All you need to do is toast the baguette, spread some butter and honey, and add a dash of sea-salt. It’s super delicious! I actually blogged about this when I first started my blog, but it’s something I’m still enjoying a lot so I thought it’s time to make an appearance again. It makes a great breakfast or a quick snack! Butter and honey is literally the best.combo.ever!

On a separate note, I’m super bummed to be missing all the fun happening tonight at Fashion Fall Fest in Union Square. There’s a whole bunch of fashion events going on and a few of my friends will be hosting some really fun things. If you get to make it to downtown tonight, try to make a stop at Macy’s where Sr. West Coast Editor of Refinery 29 Katie Hintz will be hosting an event with Rachel Roy, stop by the brand new Cuyana showroom (it’s right next door to Macy’s) and meet the sweetest ladies behind their beautiful products (so many of you have asked where I got my leather tote), and my stylist friend Jennifer Magolin will be giving styling tips at Vince with 20% off purchases. These are just the few good things happening, see all details here!

Have a wonderful day, everyone! xo Jeanne

Images & recipe via The Kitchn