pinning for friday #8

If my Pinterest could talk, it would say, "Girl, get yourself to a therapist so you can get over this unhealthy obsession with dressing up sneakers." Seriously though, it might take an intervention by concerned friends. Because I'm totally loving my obsession with these outfits. If you want to follow along throughout the week, I promise I pin things other than sneakers. (And by other things, I may mean lots of recipes revolving around butternut squash and pumpkin.) Have a comfy, but still chic, weekend!

Images 1, 2, 3, 4

and do: go to a museum #4

I don't get excited about most science-y things. (As you may guess by my use of the word "science-y".) But food science? Combined with stunning photography? That I can get excited about. I've got this exhibition, The Photography of Modernist Cuisine, on my calendar and hope you add it to yours.

The Photography of Modernist Cuisine
Pacific Science Center, Seattle
October 26, 2013 - February 17, 2014

Image via Modernist Cuisine

make: pumpkin granola

I am pretty sure I ate a bowl of oatmeal for breakfast everyday for a solid five years. Maybe straying due to travel or brunch plans. I like a routine. And oatmeal was a critical part of my morning routine. Looking back, I can pinpoint the switch to the day I discovered Greek yogurt. And homemade granola. Now my breakfast routine is all out of whack. It's more like breakfast phases. I have oatmeal phases. And granola phases. Banana and peanut butter phases.

I had been craving oatmeal cookies for about a week now. Since it's fall, and I must take advantage of all opportunities to use pumpkin, I did a search for pumpkin oatmeal cookies. What caught my eye in the results was pumpkin granola. Light bulb moment and I decided pumpkin would be an easy switch for the applesauce I usually use in my granola. A few more swaps made included pumpkin seeds instead of almonds, almond butter instead of peanut butter (I had an open jar and I don't know about you, but that's how I make kitchen decisions), and currants instead of goji berries. Forty minutes later and another canned pumpkin use for my back pocket.

and do: go to the ballet

Like most little girls, I spent a handful of years in ballet classes. For me, it was very short lived. I was reintroduced to dance by a good friend and dancer and went to several of her performances in high school. Several years ago she invited me to a performance at the Pacific Northwest Ballet. The repertoire that evening included a piece by a contemporary choreographer and I remember being blown away by the movements and physicality of the dance. I imagine part of what draws me to (watch) dance is the unique combination of athleticism and beauty. It's a blending of two of my passions -- sports and art. Last week was the Pacific Northwest Ballet's season opener, Air Twyla, including a world premiere and live music by legendary pianist Allen Toussaint. It was good to be surrounded by those passions again.

Image via PNB.