this morning, rediscovering the beauty of multiple pieces of buttered toast for breakfast. but i'm not going to show you a picture of said breakfast, b/c photos of breakfasts on blogs is like, so 2007

soon i have to tell you about my best friend's wedding, shopping the barney's warehouse sale and thus decreasing my life force, the work from this past week, and being on the precipice of cooking again.

later skaters.

Going to play spades with the duders now. Sometimes I cheat, but no one will ever know how. Just finished three weddings, and feel I can move mountains. Got tons of photos for you tomorrow. Illustration by the talented Lily Lin.

Oh, hell yes.

Geeze, and I almost forgot to say thank you to everyone who came out to the shop this weekend! Someone recommended we get a margarita machine, whoever you are, Eric won't stop talking about it, so thanks for that.
See you next weekend,
SR

some green shizzles i threw together in a bouquet a few weeks ago. eric was kind enough to pose with it. we're flying so fast around here these days i feel like our wheels are going to fly off the flower cart, my eyes will pop out on springs, and nea will start answering the phone:

"I can negotiate with the boss to get your centerpiece price down to $150 in exchange for 2 pigs ears, the end crust of a baguette and a kong full of peanut butter. But I won't roll over for any of this. Is that part clear? No rolling over, and NO high fiving. I'll write up the terms and send them in a pee-mail."

From and order this morning: Purple dahlias, coleus, scabiosa, black-eyed-susans, jasmine.

At some point in the past Eric and I both quit smoking, and tonight I desperately miss it. Lots of things banging around in my head all week to share, but I am one of those writers that has a difficult time actually getting to the writing.

Granted it’s been tough in New York this week, what with the heat and all. Apparently, Darla, our one-tooth wonder is struggling too – as I type this I’m watching her out of the corner of my eye. She’s positioned half-in, half-out of the liter box and cat pee is slowly pooling in the middle of the bathroom floor. I already know that I will probably forget that I witnessed this, and step in it an hour from now.

I had just prepared for myself a fancy chef’s salad, and now I have eaten it. Perhaps you would call this more of an anti-pasta plate, a mingling of marinated artichokes, nostrano salami, arugula, some Spanish cheese which I don’t recall the name of. Once, while heading east on Rt. 6 near Indian Point, Eric and I heard a radio host use the phrase “the finest meats and cheeses in all the land…” ever since we refer to cold cut dinners as such.

TO THE PRESS AND THE MASSES!!!!

The stage is set for a new chapter of Saipua.

Returning with their cast of handmade olive oil soaps and unusual seasonal flowers, owners Sarah Ryhanen and Eric Famisan at long last reveal the newest incarnation of the famed Saipua Saga.

During a 2.5 month intermission, longtime friend and architect Jeremy Barbour of Tacklebox designed and built out the 700 square foot storefront hidden behind a rollup gate off the beaten path, 2 blocks away from their previous location.

Curtain rises at noon on Saturday August 22nd!