We came correct… Mason and I flew in for soccer tryouts, she made the premier division 1 team!
We saw 15 houses, made an offer on our first choice and now we are under contract!
We ate at 510, had breakfast at Harvest, checked out Deer Valley, soaked in the sun in 80 degree heat, drank rosé, shopped on Main Street and had a blast with friends.
So begins our next chapter, with amazing summers and some of the best skiing in North America. I’m spending the next few weeks packing up our home in Seattle, spending every day with my closest friends and making some killer memories with the kids!
Here’s to taking risks, adventures and living life to the fullest! Cheers!
Today begins a new decade and an opportunity for greater adventures. This will be the best decade yet filled with firsts and lasts.
In this decade, there will be two bat mitzvahs and one bar mitzvah, three high school graduations and four college graduations. We will watch as our five children become adults and make their own paths in life. We will travel to four continents this decade… filling our lives with experiences, cultures and cuisines that spark the imagination.
I will mark almost thirty years of marriage with my love in this decade and for that I am so very grateful. To have experienced such remarkable love is a blessing. I run with open arms, grace, love and laughter into these next ten years. I am thankful for all that I have experienced and achieved so far… for the friendships, the laughter, the late nights, the adventures, the cocktails and this extraordinary life!
We are so excited to partner with our friend at India Hicks this Mother’s Day and her new Summer Collection! Beautiful bags, jewelry, fashion and accessories. There is something for every mom and at every price! Check out India in her own words below debut her new collection and shop the entire collection at www.indiahicks.com/lifestyle
In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring to combine. Remove from the heat and whisk in the honey, cream, water and salt. Strain to remove any lumps of brown sugar. Let cool for about 30 minutes or until at room temperature. This should yield about 3 cups.
Divide your brioche dough in half and save the other half for another use.
On a floured surface, roll out the brioche into a rectangle approximately 12×16 inches and 1/4 inch thick. Position so the short side is facing you.
In a small bowl, stir together the brown sugar, granulated sugar, cinnamon and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4 inch from each end of the roll to make them even.
Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, about 1 1/2 inches wide each. Pour the goo into a 9×13 inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy and soft and the buns are almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350°F.
Bake until golden brown, about 35-40 minutes. Let cool in the dish on a wire rack for 20-30 minutes. One at a time, invert the buns onto a serving platter and spoon any extra goo and pecans from the bottom of the dish over the top.
Buns are best served warm but they can be stored in an airtight container up to 1 day and warmed in a 325°F oven for 10-12 minutes.