It is all in the details. Having a home that is filled with interesting details and personal touches makes all the difference to your living space as well as your mood. Creating a specific vision in your mind when decorating your place will end in a result that reflects your personality and interests. If you take the time, you will be much happier with the results.

For example, I would paint everything metallic gold if possible. It's a horrible addiction. No dollar store shelf is safe from the wrath of my gold spray paint can. While I try to hold back on occasion - I would probably try to paint the walls gold if I could - you can still definitely see a trend in my design aesthetic.

BROWN RICE SALAD WITH ASPARAGUS, 
GOAT CHEESE, AND LEMON

from Cooks Illustrated

While I am trying to cook more, it is a learning experience. FOR EXAMPLE: completely forgetting to put goat cheese in a goat cheese salad...

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound asparagus, trimmed
• Salt and pepper
• 2 1/2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1 recipe Brown Rice for Salad (see related content)
• 4 ounces goat cheese, crumbled (1 cup)
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

INSTRUCTIONS
1. Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.

2. Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

3. Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

I am perpetually destined to get distracted by beautiful things. I strive to make my life as aesthetically pleasing as possible.

I am still gradually, unwillingly pulled towards the potpourri of Pinterest boards and Tumblr posts tempting me to procrastinate and dream about the interior design of my future New York City apartment.

I think I could be happy living in a small box as long as it was decorated. MY decorated small box. Sounds nice. And small. And most likely realistic.

 I would love to be in a studio with HUGE open windows that reach floor to ceiling.

 I love pattern. If I could incorporate the use of color and pattern into my place, it would brighten my apartment.

 If all I have in my apartment is a bed, it better be comfortable and it better have a million pillows.

 It is all about the small details. Whether it be wallpaper or fresh flowers.

I love the look of the couch sitting at the foot of the bed and of course a MAGNIFICENT headboard.

One can only hope their apartment can be as colorful and vibrant as these.

What do you want in your future home?

This morning as I waddled out into the arctic tundra that is my University campus, I realized that layering should probably be a major because I would definitely make the Deans List. I think my fingers froze into Barbie-like shapes as my joints immobilized in the cold. YET, never fear because SOMEONE SOMEWHERE will be able to afford the following sweaters that they probably won’t wear because they will be busy at their winter vacations in the Carribean. BUT they could wear them… if they wanted to. Here’s to sweater envy at ANN YEE’S latest 2014 showcase:

ANN YEE 2014 COLLECTION

Give me the chunk. Give me the knit. I love it all. 

Why can't I just be warm? WHY DO I LIVE HERE?

While living abroad in Rome for five months, I became a chef - if you call a chef someone who learned how to scramble eggs for the first time and educated themselves on the difference between a clove and a head of garlic. Needless to say, I have learned to appreciate food, cooking and exploring my way though the trenches of a kitchen. Here's to my first recipe and the many to follow.

ASPARAGUS, RED PEPPER, AND SPINACH SALAD 

W/ SHERRY VINEGAR AND GOAT CHEESE

from Cook's Illustrated

Anyone who knows me knows that I am obsessed with cheese. I would eat only cheese every day if that was accepted in normal society. The goat cheese in this salad was a perfect pair with the garlic vinaigrette and the roasted peppers were incredible. Would definitely recommend if you are looking for a healthy, interesting salad.

INGREDIENTS

• 6  tablespoons extra-virgin olive oil
• 1  red bell pepper, cut into 1- by 1/4-inch strips
• 1  pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces 
• Salt and ground black pepper
• 1  medium shallot, sliced thin (about 1/4 cup)
• 1  tablespoon sherry vinegar, plus 1 teaspoon
• 1  medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• 6  ounces baby spinach (1 bag)
• 4  ounces goat cheese, cut into small chunks

INSTRUCTIONS

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.

2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.