unruly things

this valentine’s day craft from Jordan is super sweet.

happy valentine’s day friends!!  hope you’re feeling the love.

I’m sure the news and photos of Anthropologie’s new wedding line, BHLDN, has already reached from one end of the blogosphere to the other, but I simply couldn’t resist posting about the jewelry.  it’s a beautiful collection, especially these pieces by Melissa Joy Manning and Katie Diamond.

I love these two bags from Portland local company, Vanport Outfitters.

available at Le Train Bleu.

I LOVE these cut out trees from Sandra Juto.

as always, some beautiful images from the Toast Early Spring catalog.

last night for dinner, I made a vegetarian version of this recipe I spotted on Bliss last week.  it’s quite possibly the best soup I’ve made in a long while.  you can see the meat lovers version on Bliss, but here’s what I did:

Mixed Bean Soup
2 Tablespoons olive oil
3 garlic cloves, minced
1 onion chopped
3 medium carrots, diced
2 celery stalks, diced
1 bunch of rainbow chard, inner vein removed and chopped
1 quart (32 ounces) diced tomatoes
2 tsp paprika
1 large bay leaf
1 rounded tablespoon pickling spice, placed in a spice sachet {see note below*}
2 cups of mixed dried beans, I used red kidney beans and black-eyed peas {see note below**}
4 – 5 cups of veggie broth
salt and black pepper to taste

in a large stock pot or Dutch oven, heat olive oil and saute the onion for a few minutes until they become tender.  add the garlic and saute for another minute, then add carrot and celery and let cook for five minutes or so.  cook until the vegetables become slightly soft.

add the tomatoes, water, beans, paprika, bay leaf and pickling-spice sachet.  bring to a boil, then reduce to medium-low and let simmer for thirty minutes or until beans are tender.  during last ten minutes of cooking, stir chard into soup.

serve with cooked quinoa, crusty bread and a small splash of cream on the top.

*I put the pickling spice into a tea strainer and just left it in the soup while it was cooking.  worked like a charm!

**I soaked 1 cup of each red kidney beans and black eyed peas together in 5 cups warm water for approx 8 hours.  if you’re short on time, you can just use one can of each.

I adore these french enameled lockets, especially in soft dove grey.

{via design crush}

I love Anja’s foraged flowers and pine cones in her hair.  wouldn’t something like this be beautiful for a forest or outdoor wedding?

her post today was all about missing summer.  have a peek if you’re feeling nostalgic for warmer days.