Aloha! We arrived at the Four Seasons Hualalai and it was just what I needed. After taking the short drive from the airport to the resort we were greeted with leis, fresh POG, and juicy pineapple. The sun, which had been a foreign concept to Seattlites for the past 5+ months, was beaming tropical rays of perfection. While packing I brought an array of blouses, dresses (long and short), shorts and other warm weather essentials. I swear I hadn't even looked at these items in my closet until recently because of the weather that we have been having in Seattle. Let's just say, this was a much-needed vacation and I am grateful to get to go on these trips. For brunch, I wore this lavender pink top and navy shorts from J.Crew. I accessorized them with this pompom scarf that I got when I was in Hualalai this past summer, a pair of sunnies, an orange Hermes bracelet and orange espadrilles. This scarf is so fun because it was handmade by a woman named Jemma Sands. The bright colors against the chalk white are the perfect combination and make this an excellent accent. She also made a dress, that I will do a post on later, that is darling. For brunch, we had reservations at Ulu. It was divine and I highly recommend it to anyone that will be making the trip. Whether it be the fantastic cuisine that ranged from fresh ahi poke to delicate French macaroons or the cute decorations at each "station", the scene was ideal. I will keep you up-to-date on outfits, restaurants, and the Hualalai experience, while hopefully sharing some Hawaiian vibes with all of you! #PomPoms #JemmaSands #FourSeasonsResortHualalai

While I have been in the mood to eat healthy, I recently stumbled upon this delicious looking orecchiette recipe in a Williams-Sonoma catalog. What first caught my eye was the bright asparagus and the cheese engulfing each noodle. I was inspired to try this dish and after doing so had to share it with you. It was both easy and delicious; something that can't be beat! So without further ado... Enjoy :) Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4 to 6 Ingredients: Kosher salt and freshly ground pepper 1 lb. (500 g) asparagus, ends trimmed, spears cut into 1-inch (2.5-cm) pieces 5 oz. (155 g) pancetta, chopped 1/2 yellow onion, chopped 12 oz. (375 g) orecchiette 6 Tbs. (3 fl. oz./90 ml) olive oil 1/4 cup (1 oz./30 g) grated Parmesan cheese 3 oz. (90 g) goat cheese, at room temperature, cut or broken into 1-inch (2.5-cm) pieces 2 Tbs. pine nuts, toasted Directions: Bring a large pot of generously salted water to a boil over high heat. Add the asparagus and cook just until barely fork-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and set aside. Return the water to a boil. In a fry pan over medium-high heat, cook the pancetta, stirring occasionally, until crisp and cooked through, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Do not wipe the pan clean. Add the onion to the fat in the pan and season with salt and pepper. Sauté until lightly browned and soft, about 5 minutes. Add the orecchiette to the boiling water and cook according to the package instructions. Drain the pasta, reserving 1/2 cup (4 fl. oz./125 ml) of the cooking water, and set aside. Add the olive oil to the pan and stir in the asparagus, pancetta and reserved pasta water. Add the orecchiette and stir to mix well. Cook until the sauce in the pan thickens just a bit, about 2 minutes. Stir in the Parmesan, goat cheese and pine nuts. Season with salt and pepper and serve immediately. Serves 4 to 6. *This recipe is credited to Williams-Sonoma. #Food #Recipe

As we begin the transition from Winter to Spring I am excited for some of the events and plans that are coming to you soon. Here in Seattle, we are definitely having a rocky weather transition; it could be snowing one day and sunny the next. Given this...some of the things that I have been struggling with are my outfits. I am longing for days to come in which I can slip on a light-weight summer dress with some flats, but lately when I go to check the weather a puffy jacket and boots are a must. This past weekend I was in need of a little pick me up and treated myself to one of my favorite cafes in Seattle. A little nook in Madison Park called Belle Epicurean. The entire atmosphere allows me to transport myself back to Paris and forget about the many to-dos building up in my calendar. I ordered (to share) the Turkey & Cranberry Baguette, a Ham & Gruyere Feuillette, and their divine Almond Croissant. With everything warmed to perfection, it was an excellent lunch for a partially overcast afternoon. The entire meal was fabulous and I cannot wait for my next venture back (which will hopefully be sooner rather than later) ;). #Cafe #Food #Bakery

First off... Happy 2017 and welcome to The Perfect Thing! I am so excited to start this journey with you. :) As a kid, I always heard of my family's amazing adventures to Glacier Bay and Desolation Sound. My connection to these wonderful places was previously tied through old images and photo albums. Although, this summer I was able to experience this incredible place first hand. In June, I was lucky enough to make the journey to Glacier Bay. This trip, in particular, has been extra special because it is potentially the last time that my grandparents will make the journey to Glacier Bay. My grandfather and grandmother started their trip in Seattle, Washington, planning to make it to Glacier Bay, Alaska by mid-June. I began my adventure later accompanied by my aunt and a family friend. We flew from Seattle to Juneau and then from Juneau to Gustavus. After taking a tour through the small town we arrived at the Bartlett Cove docks where we would truly embark on our journey. Most of our time on the boat was spent taking pictures, cooking, reading, playing card games and overall enjoying each others company. Daily we would get up, boat to our next destination (previously mapped out), set out crab pots and relax keeping our eyes peeled for whales, sea otters, and bears - the latter which we, unfortunately, saw none of :/. One of the most incredible scenes from the trip was seeing the Margerie Glacier calve (when pieces of ice fall off of the glacier). At the time we were exploring in the dinghy, so it was slightly terrifying once the mini tidal waves headed our way. There are other opportunities to see this amazing destination without applying for a private boat permit. For example, the Glacier Bay Photo Tours which take place during the summer (July 17-24 2017)and include lodging, meals, transpiration, a flight over Glacier Bay and photography instruction. Another option is the daily tours that take place out of the Glacier Bay Lodge.