{Gallivant Design} Beautiful Kitchens

Happy Monday, Lovelies! We adore our apartment, but it's one downfall is that we don't have the best kitchen space. Our kitchen isn't awful, but counter space and storage are definitely limited and it is hard to have more than one person in there at a time. Subsequently, I have spent some time dreaming of ideal kitchens in future homes, with plenty of windows and space to cook, eat, and drink tea in while chatting with friends. After all, who doesn't love a good kitchen party?

Here are some spaces I love:

Do you love your kitchen? If so, what are your favorite parts or details? 



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{Bake} Homemade Blueberry and Cinnamon Scones

Remember those gorgeous blueberries I picked last weekend? Well, I decided to bake up the most scrumptious blueberry scones with a twist--a hit of cinnamon sugar! They were fantastic..not too sweet, but with lots of fresh blueb flavor and a bit of warm spice. Perfect to enjoy with breakfast or an afternoon cup of tea. Or, if you feel like going the more decadent route (like we did) go ahead and whip of some homemade vanilla scented whip cream to serve on top of a warm scone, along with a mound of fresh berries. 

Blueberry-Cinnamon Scones


4 cups + 1 tbsp all-purpose flour

1/4 cup + 1 tbsp sugar, plus additional for cinnamon sugar

2 tbsp Baking Powder

2 tsp Salt

3/4 lb. cold unsalted butter, diced

4 Extra large eggs, lightly beaten

1 cup cold heavy cream

1 1/2 cup fresh blueberries

1/2 frozen blueberries*

1 tsp vanilla

2 tsp cinnamon

1 egg, beaten w/ 2 tbsp water or milk, for egg wash

Cinnamon sugar, for sprinkling

*help keep dough cold, and retain shape while mixing dough. 


Preheat Oven to 400 degrees.

Combine flour, sugar, baking powder, and salt. Blend in the cold butter and mix until it is in broken into small pieces. (If using electric mixer than use lowest speed) 

Combine eggs and cream, than add them to the flour mixture. Mix until just blended. Toss bluebs with 1 tablespoon of flour and then add them to the dough. If you feel like the dough is warming up than stick it in the fridge for 20 minutes before the next step. 

Dump the dough (probably pretty sticky--you are going to want to liberally flour rolling pin, hands, counter, etc) onto floured surface and roll it out until 3/4 inch thick. If you see lumps of butter that means you have done everything right and are on the right track! Cut into squares, and then cut in half to make triangles. Place on a baking sheet with parchment paper. (If you don't have enough room on a sheet or two for your scones, than just refrigerate the triangles until they are ready to go in the oven. )

Brush the tops with egg wash and then sprinkle (liberally!) with cinnamon-sugar. Pop in oven and bake for at least 17 minutes--check for doneness. The outsides should be crisp and golden. If they are not quite there yet than just keep an eye on them for another 2-3 minutes, or until desired look is achieved. 




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{Gallivant Reads} The Kinfolk Table

Have you all heard of Kinfolk? Kinfolk is a really cool magazine, written by and for creatives, focusing on food, art, travel, and international living. In October, they published their first cookbook, entitled The Kinfolk Table, and it is incredible! I had been eyeing it for a few months, and received it as a graduation present a few weeks ago.

As their website aptly describes it, the book is "one third cookbook, one third narrative tale and one third international adventure" as it chronicles founder Nathan William's adventures in breaking bread with people from all over the world. With an emphasis on deconstructing the way we think about entertaining, The Kinfolk Table focuses on fresh, simple, and inexpensive recipes, and engaging both host and guest alike in the process of coming together and enjoying each other's company while sharing food. 

Sweet Potato Hash from  The Kinfolk Table  | Photo: Author

Sweet Potato Hash from The Kinfolk Table | Photo: Author

We haven't had a chance yet too try many of the recipes, but I did whip up the Sweet Potato Hash a few days ago, and it was so yummy. The mix of kale, tomatoes, garlic, and sweet potato tasted fresh and healthy, and the addition of a poached egg and italian sausage on top made for a decadent and adult "breakfast for dinner." We will deff be adding that to the rotation. 

If you are looking to spice up your cooking (see what I did there?) or just enjoy reading about foodie adventures, a la Julia and Julia, then I can't recommend this book enough.

Happy cooking! 



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Drink: Ginger Peach Smoothie

Ginger Peach Smoothie.jpg.jpg

The other day I realized I had run out of frozen berries for my breakfast smoothie, and all I had left in the freezer was a bag of frozen peaches. Now, I love peaches, but I was looking to kick it up a notch. I realized that I had a hunk of fresh ginger in the fridge, and voila--the ginger peach smoothie was born. 

Those of you who know me know that I weirdly adore ginger in all of its forms: chocolate covered, in thai food, cookies, ramen, tea, etc. Not to mention, this warming spice has anti-inflammatory qualities and is great for digestion. This smoothie may sound like a weird concoction but trust me--the combination of sweet peaches, zinging ginger, vanilla greek yogurt and chia seeds is good for you, so yummy, and a great way to start your day. 

*For those of you whom I can't convince to love ginger, I am sure you could substitute cinnamon for a similar but a little less pungent hit of spices. 

Ginger Peach Smoothie

5 Oz. Vanilla 0% Greek yogurt

1 Cup frozen peaches

1 Inch fresh ginger, peeled and cut into small pieces

2 Tbsp chia seed

1/2 Cup water or almond milk

Stick all the ingredients in a blender and blend until smooth. Adjust liquid to desired consistency. You can also add a scoop of vanilla protein powder for an extra shot of protein. Enjoy!

Happy Monday Everyone!



Julia Child + Weekend Links

There is certainly nothing difficult about the basics. It is a question of getting started, and of learning how to pick the best and freshest ingredients, and of knowing, reading, seeing, or being shown how to hold a knife, chop the onion, peel the asparagus, make the butter and flour roux, and above all taking it seriously.
— Julia Child

Happy Friday everyone! I was reading the intro to The Art of French Cooking earlier this week, and I just loved that quote! So true for beginner cooks, or cooks who just don't know how great they are! Julia Child's classic makes such a great gift! If you don't already own it than click the picture to grab it for yourself or a loved one.

What are you up to this weekend? Two of our favorite men are visiting us, my brother Blair and our great friend Danny, so we have some fun stuff planned to do with them including a little beach time, downtown Pensy, and maybe checking out the Naval Aviation Museum on base. 

Here are some lovely links from around the web this week:

  • My friend Nate's band, Doctors and Lawyers, was featured on the latest mixtape from Mercedes Benz with their single Running Around You. I am diggin the surf pop vibes. Check it out for some easy listening. 
  • This little girl is too cute.  
  • I absolutely cannot wait till Oh Joy for Target releases on Sunday! I am totally going to stock up on fun party supplies. Party hats? Cute banners? Water goblets? Done.
  • BBC thinks that the average person has only read 6 books off of this list. Take the quiz to find out how many you have read! I've read 26, but I think I want to challenge myself to finish the list asap. 
  • I am about to make this soup for lunch. Looks so yummy!
  • My brother and I got our history nerd on last night and started the John Adams HBO miniseries. I know we are behind the curve on this one, but it is so good. Watch it on HBO Go, or buy it on Amazon here
  • Did you know there was a desert in England? I didn't! 
  • J. Crew has great swimsuits right now, just in time for spring break! I am eyeing this bikini and this rockin' one piece

Have the best weekend Everyone, and thanks for stopping by!