Happy Friday! Spring is happening in my yard right now (as you can see from my pictures above). Here's a little love to my favorite links of the week:

Oh to live in a sherbet colored world where all of mybrunchescome with crepe napkin wall installations, champagne chilled with popsicles, and a slurry of beautiful friends wearing outfits that match my party decorations.

What looks like the chillest swanky wedding in an olive groveI ever did see -- and the most romantic story of two people falling in love that I've heard in a long time.

Spring please stick around for a while so I can make this strawberry rhubarb tarragon tarte tatin sooner rather than later.

This gluten free chocolate bundt cakehas been pinging around the internet. Iz so pretties.

How could you NOT lol at thismarshmallow instagram cake topper?! Wouldn't they be SO FUN as wedding cake toppers?

Are you getting excited about planting things? I AM! I completely neglected my poor veg garden last year. So I'm going to stick to herbs and flowers this year. Baby steps. This porch garden is great inspiration!

Chocolate and comedy make employees more productive. Wow, who would've seen that one coming?!

Let's put pine in everything. Especially ice cream.

Thanks, gut bacteria, for making chocolate good for me!

Oh and here's an instagram I took of hazelnut butter, my mid-week snack and project.

Easy Hazelnut Butter

Ingredients

• 2 cups hazelnuts

• Salt, to taste (optional)

• Maple syrup or other sweetener, to taste (optional)

Method

1. Roast hazelnuts on 325F for 15 minutes, or until they start to get golden brown.

2. Remove and let cool 5 min.

3. Rub the warm nuts between two kitchen towels to remove their papery husks. 

4. Blend in food processor 10 min until the nuts become a smooth butter. 

5. Add salt and sweetener if using and blend one minute more.

6. Spread on thangs.

xo

Renee