Friday, November 21, 2014

Bon weekend!

What are you guys up to this weekend? We are going to be drinking champagne in Geneva and attending a birthday soiree for a dear friend at Eat Me.  We also hope to take a stroll through the city in the evening to see the Christmas lights. Hope you all have a wonderful weekend! Here are some things that caught our eye this week:

Have you taken the Lausanne Interactive Tour? Made us really proud of our adopted city…

Netflix came to Switzerland a few weeks ago, and is now coming to Australia and New Zealand in March. Did you sign up? Is it worth it?

One of our favorite Lausannoise jewelry designers opened her store this month. Here’s what you can expect to find there…

How cute is this print made by an artist in Ticino?

This and this would make cute Christmas gifts for a little one on the list.

Love this handmade hand-printed tea towel.

We are kind of into playsuits right now. Would you wear one?

Winter is coming, which means this nail color comes out:

This made us laugh.

And finally, are you celebrating Thanksgiving? We are! Here are some Thanksgiving fails that, even if you’re not American, are sure to make you smile.

[Photo taken this week at La Folie Voltaire in Parc Mon Repos--we are so excited they are open this winter!]

Wednesday, November 19, 2014

What to do in Lausanne: Host a wine tasting par-tay!

Scroll down for details about how to play WiineMe's wine box giveaway! And seriously, is there a more beautiful place in the world for the season’s changing colors than this little alpine country we call home? Honestly, we think not.

The only rub with letting go of this year’s Indian summer is that seeing friends becomes a bit more complicated with the darker, chillier evenings. Two months ago we would have picnicked lakeside, but now getting together means thinking of fun ways to spend time in the great indoors. Which is why we were excited when a new wine delivery service based in Geneva called WiineMe contacted us about trying their product and sharing our experience with you.

We called up some of our friends to come over for a wine and cheese tasting feast on Sunday afternoon. But since wine and cheese tastings are rather quotidian in these parts, we decided to up the ante by turning this little party into a duel of the palettes and find out who among us was the most astute taster.

Using the handy booklet detailing the wines included in our box across six key descriptors: sweet, strong, complex, spicy, woody, fruity and tannin, each of us sniffed, swirled and sipped until we could rate the wines in each category. Naturally, the one Swiss guy among us nailed almost every question, but fortunately, the Americans held strong thanks to the particularly well-developed olfactory skills of a keen Ohioan.

Can we take a moment to admire our beautiful food?!? We were pretty proud of ourselves... #humilityisoverrated

All in all we had a great time and enjoyed discovering WiineMe’s selection. Each month subscribers receive wines around a specific theme or region. Our bottles included two red blends and a chardonnay from a winery in Hungary. Gonna be honest…we had no idea that Hungary made wine!  The service is 39chf a month for three bottles (delivery included) – making this one of the only good deals we’ve come by in a while.

We highly recommend this service! It made for such a fun activity with friends, and we loved the idea of having trained experts select bottles for us - it certainly beats our usual price point and wine label attractiveness method (12ish chf + gold embossing = SOLD) - and the exercise of thinking about the wine that we drink added an interesting intellectual dimension that we thoroughly enjoyed. Plus, isn't it great to have your cellar practically renew itself each month with a special delivery right to your door?

In case you aren't convinced, our new friends at WiineMe would like to give you a chance to win a box of your own (and JUST in time for the holidays!). Click here to play. You have until Monday morning to sign up. Good luck!

Do you have any good ideas for winter entertaining? Have you ever tried a blind wine tasting? Or a food delivery service?

Wednesday, November 5, 2014

Where to eat in Lausanne: Blackbird Coffee & Breakfast Club

We honestly deliberated about writing this post in hopes that maybe we could selfishly keep Blackbird Coffee & Breakfast Club to ourselves. But who are we kidding? It has only been open a mere week and already people are queuing for a coveted table in the dining area. Created by the same crew who brought the hamburger to Lausanne (via Holy Cow), Richard, Jess, and Max are now bringing breakfast…and they aren’t kidding around.

Richard and Max, Co-Founders of Blackbird (not pictured: Jess)

Nestled under the Bessieres bridge, Blackbird Coffee & Breakfast Club is certainly a sight for sore eyes. Open from 7am on weekdays and 8am on Saturday, these guys are prepared to make sure you start, maintain, and end your day in the right fashion. All of their coffee is roasted in house, and the wide range of breakfast choices makes ordering a difficult task (unless you can manage to eat more than one breakfast in one sitting…which we did).

Breakfast Sandwich

Frittata with freshly squeezed orange juice

Full English Breakfast

Pancakes with maple syrup and bacon

Each dish on the menu has been carefully selected, showcasing international favorites that are bound to make many diners feel right at home. For the health conscious there's the banana breakfast shake, bircher, or the hot porridge oats. Then there's the stack of fluffy pancakes or Eggs Benedict for the American, Full-English breakfast for the British, a goat cheese and sun-dried tomato frittata for the Spanish and Italian (ok guys, who's claiming it?) , a spicy breakfast wrap stuffed with chorizo and roasted peppers for those from the Iberian Peninsula, and Nordic Brunch featuring smoked salmon for, well, those from the Nordics. Of course you don't need to be from any of those places to enjoy these dishes...that's the beauty of it--everyone is invited to be a part of the club.

On the ground floor you'll find a fully equipped coffee bar (we beg you to try the 'Flat White'), where those who pop by during peak times will have to fight for a spot by the windowsill. Upstairs is the dining area with impeccable design--the hand-drawn images of blackbirds on the walls, paired with wooden and metal accents boasts a creatively rustic atmosphere that makes diners want to sit and stay for awhile. 

Hot porridge oats and a flat white

Their menu not only boasts breakfast foods, but also has a range of lunch dishes that look equally enticing. The fish-finger wrap and the steak sandwich both caught our eye--not to mention the 'Hot Pots' featuring a vegetarian Indian curry as well as a Mediterranean vegetable and chorizo dish. And an added bonus? There's a kid's menu where you can order a half-portion of a dish at half the price. Seriously? Genius.

We have been won over by this little slice of perfection in Lausanne, and invite you to join the breakfast club with us...just don't tell too many people, ok? ;-)

For more information and a peek at their menu, visit their website:
or follow them on Facebook:

Blackbird Coffee & Breakfast Club
Cheneau de Bourg 1, Lausanne

Monday-Friday: 7am-6pm
Saturday: 8am-5pm
Sunday: Closed

Tuesday, October 28, 2014

Eating Local: Claude-Olivier Marti presents Risotto with Bleu de Grangeneuve and Botzi Pears

Perhaps one of the biggest misunderstandings about Swiss culture is that our food consists only of dried meats and melted cheese. Of course, this over-simplification has its roots in the fact that our meats and cheese are just that good. After all, once you’ve tasted the local raclette, melted over a wood fire oven in a remote chalet somewhere in the mountains, why would you ever want to eat anything else?!?

If you’re like us, you’ll eat far more than the medically-recommended quantity of cheese and meat each year under the guise of eating local and supporting Swiss culture ;). But from time to time, you’ll wish that you could explore the more nuanced side of Swiss cuisine. With the gorgeous farm land and fresh market offerings, there must be more to it, non?

For ideas, we turned to some local food bloggers here in Switzerland and asked them to help us by sharing recipes that put great seasonal products to use while also capturing the spirit of Swiss dining. We hope you’ll enjoy branching out with us and giving these dishes a try!

Bon appétit! Buon appetito! En guete! Bien appetit!


We are beyond delighted to launch this new series with a recipe from Claude-Olivier Marti of 1001 Recettes. A doctor in molecular biology and a medical researcher, he moonlights as an amateur chef extraordinaire. When we were first directed to his blog this summer we were certain that he worked in the kitchen of a Michelin-starred restaurant and were stunned to discover that food is not actually his profession – it’s purely his passion

While his blog recounts the beautiful culinary conquests of his travels to far off corners of the earth (he has even written an awesome Asian food digital cookbook) as well as influences from neighboring countries such as France and Italy, his love for the flavors of his native Fribourg is immediately evident. For anyone who doubts that sophisticated Swiss food is possible, we encourage you to visit here, here and here for a few examples of his mastery. 

This blog makes us want to clear our calendar, hit the Saturday morning market and spend hours testing and tasting in the kitchen. If you need inspiration, Claude-Olivier’s creations will definitely awaken your inner chef. Despite their sophistication, his recipes are surprisingly simple and approachable. Recipes are available in French, but we think that with a little help from Google Translate, non-French speakers won’t have any trouble following along - there's even a handy translation feature on the blog! For this post, we are including Claude-Olivier's original French text and our translation.

So, without further ado, we give you Claude-Olivier Marti and Risotto with Bleu de Grangeneuve and Botzi Pears...


Autumn Risotto with Bleu de Grangeneuve and Botzi Pears by Claude-Olivier Marti of 1001Recettes

Here we have a recipe that spotlights some of the best products of the region that I come from – Fribourg! This autumn risotto brings together both the creaminess and power of a blue cheese called Le Bleu de Grangeneuve as well as a sweet and salty side with Botzi pears. Allow me to explain…

The state of Fribourg is largely known for two types of cheeses – Gruyère AOC and Vacherin fribourgeois AOC. These cheeses have distinct characters which come together to create our famous fondue moitié-moité! The state is overflowing with other specialties that are a bit less known such as le bleu de Grangeneuve. A product of cow’s milk (unlike Roquefort which comes from sheep’s milk) is aged between two and three months and is made throughout the year exclusively in the region of Grangeneuve. It is part of the produits de terroir of Fribourg. 

The second key ingredient is the Botzi pear, the only fruit to have the label AOP (Appellation d’Origine Proteégée) in the state of Fribourg. The name “Botzi” comes from the local patois meaning “clustered” or “in bunches.” Indeed, this little pear grows in clusters on the tree. Its skin is a light brown and the flesh of the fruit is firm and rather grainy when eaten raw. It is often eaten cooked (in a mixture of water, sugar and spices) and plays a key role in the Bénichon meal that we eat to celebrate the end of harvest in Fribourg.

I also added two ingredients typical of Fribourg: a cheese wafer made from Vacherin and sesame seeds and I used Chasselas wine from Vully to make the risotto. The state of Fribourg is not well known for its wine production, but Vully has made some wonderful progress in recent years and is now making some excellent, high-quality local wine.

Voici une recette de saison, faisant la part belle aux produits de ma région, Fribourg ! Un risotto automnale mariant le crémeux et la puissance d’un fromage type bleu, le Bleu de Grangeneuve et un côté sucré-salé avec la poire à botzi. Mais laissez-moi vous expliquer !

Le canton de Fribourg est réputé principalement pour 2 fromages : Le Gruyère AOC et le Vacherin fribourgeois AOC. Deux fromages de caractère, qui rentrent dans la composition de notre fameuse fondue moitié-moitié ! Le canton regorge encore d’autres spécialités, parfois un peu moins connues. C’est le cas pour ce bleu de Grangeneuve. Il est produit à partir de lait de vache (et non pas de brebis comme le Roquefort) et est affiné 2-3 mois. Il est produit exclusivement dans la région de Grangeneuve toute l’année. Il fait parti des Produits de Terroir du Pays de Fribourg. 

Le 2ème ingrédient phare de cette recette est la poire à Botzi, seul fruit à avoir une AOP (Appellation d’Origine Protégée), produite dans le canton de Fribourg. « botzi » signifie en patois « en grappe ». En effet, cette petite poire pousse en grappe sur les arbres. Sa peau est brun clair et sa chair est ferme et assez granuleuse à cru. Elle se déguste souvent cuite (dans un mélange d’eau, de sucre et d’épices) et fait partie intégrale de notre menu de Bénichon (fête la fin des moissons, fête typiquement fribourgeoise).  

J’ai encore ajouté 2 ingrédients typiquement fribourgeois avec une tuile de Vacherin au sésame et j’ai employé du chasselas du Vully pour faire mon risotto. Le canton de Fribourg est peu connu pour son terroir viticole, mais le Vully fribourgeois a fait d’immenses progrès ces dernières années et produit actuellement des vins de terroir de très bonne qualité ! 


Recipe for four people

Botzi Pears:
8 pears
7dl of water
100g of rock sugar
1 stick of cinnamon
1 cuillère à soupe (roughly a tablespoon) of Sichuan style ground pepper

Wash the pears. Keep the stems on but cut out the little tail at the base of the fruit with the help of a knife.

In a pot, heat up the water, sugar and spices (We would normally use more sugar but since this is a salty recipe, it’s best not to use too much). Once the water has reached a boil, lower the heat add the pears and allow them to cook over a low flame for 30 to 40 minutes depending on the size of the pears. They should remain slight firm even after cooking (test this by poking with a knife), otherwise they will come apart in the risotto. Remove the pears from the casserole dish and set aside to cool. 

Cut into four pieces, remove the skins, core and stem and then cut the fruit into small pieces. 
In case you are not able to find Botzi pears, you can substitute with another firm type of pear (for example Louise Bonne pears).  Return to a pan and cook with a little bit of butter. Keep the pieces slightly crunchy. Set aside and save for later.

Vacherin and sesame wafers:
4 thin slices of vacherin cheese
Several pinches of sesame seeds

Place the slices on a baking sheet covered in parchment paper. Sprinkle them with sesame seeds. Pre-heat the oven to 220° C. Let the slices melt for three to four minutes. Be sure to keep an eye on them because they burn quickly. Once cooked, remove from the oven and allow them to cool for a while before pealing them off the paper with the help of a spatula. Place them on an absorbent paper to remove the excess grease. Store in the refrigerator.

50g of butter
1 chopped onion
250g of risotto rice (preferably Carnaroli)
10cl of white Chasselas wine 
1 liter of warm vegetable stock
100g of bleu de Grangeneuve (or equivalent)

Remove skin and chop onion. In another pot, melt the butter and add the onion. Cook until translucent. Add the rice and cook with the butter and onion for a least a minute so that it begins to take on a pearly sheen, stirring it constantly. The grains should be uniformly coated in butter and will become translucent. 

Deglaze the rice by pouring the wine into the pot. We measure the cooking time starting at this point. Count around 18-20 minutes depending on the variety of rice chosen. When the wine has evaporated, add the vegetable stock one cup at a time until the liquid has been completely absorbed – this step should be repeated at least six to seven times or until all stock has been used.

Three minutes before the risotto is finished, add the bleu de Grangeneuve and stir well. If your risotto is too compact, add a bit more stock to loosen it up. Add the pieces of Botzi pear and mix well. It’s now ready to serve!

Serve the risotto in a preheated bowl and top with ground pepper and the Vacherin wafers!
This dish pairs well with Vully wine (Chasselas style) or Chardonnay!

Bon appétit! Enjoy!

Recette pour 4 personnes

Poire à botzi
8 poires à botzi
7dl d’eau
100g de sucre candy
1 bâton de cannelle
1 càs de poivre en grain concassé (style Sichuan)

Laver les poires, mais garder les queues. Retirer la mouche à l’aide de la pointe d’un couteau. 

Dans une casserole, chauffer l’eau, le sucre et les épices (normalement, on met plus de sucre, mais pour une recette salée, mieux vaut en mettre un peu moins). Une fois arriver à ébullition, baisser le feu, ajouter les poires et laisser cuire sur feu doux pendant environ 30-40min (selon la taille des poires). Elles doivent rester quand même un peu ferme après cuisson (piquer une pointe de couteau dedans), sinon elles vont se défaire dans le risotto. Retirer du jus de cuisson et laisser refroidir. Découper en 4, retirer le petit trognon, la queue et couper en petits morceaux. Réserver.

Si vous ne trouvez pas ces poires, utiliser des poires à chaire ferme (style Louise Bonne). Les éplucher, couper en petits morceaux et faire revenir dans une poêle avec une nuit de beurre. Garder les morceaux un peu croquants quand même. Réserver pour la suite

Tuiles de Vacherin au sésame
4 fines tranches de Vacherin
Un peu de graines de sésame

Mettre les tranches sur une plaque recouverte de papier sulfurisé. Saupoudrer avec un peu de sésame. Préchauffer le four sur  fonction grill sur 220°C. Laisser fondre pendant 3-4 min (selon le four) tout en contrôlant la cuisson (cela peut brûler rapidement). Une fois cuite, sortir du four, laisser refroidir un peu puis à l’aide d’une spatule, décoller les tuiles, les mettre sur du papier absorbant (enlever l’excès de gras)  et réserver au frigo. 

50 g de beurre
1 oignon émincé
250 g de riz pour risotto (de préférence Carnaroli)
10 cl de vin blanc type chasselas

1 litre environ de bouillon de légumes chaud

100g de bleu de Grangeneuve (ou équivalent) 

Éplucher et émincer l’oignon.

Dans une autre casserole à fond épais, faire chauffer le beurre. Y faire revenir l’oignon à feu doux, sans coloration. Ajouter le riz et le faire « nacrer » à feu moyen pendant au moins une minute, en remuant constamment. Les grains doivent être uniformément enrobés de beurre et devenir translucides.

Déglacer avec le vin blanc. Le temps de cuisson commence à partir de ce moment-là. Compter environ 18-20 minutes selon la variété de riz utilisée. Quand le vin est évaporé, ajouter le bouillon louche par louche jusqu’à ce que le liquide soit parfaitement absorbé, en 6-7 fois au moins, pendant tout le temps de cuisson.

3 min avant la fin de la cuisson, ajouter le bleu de Grangeneuve en remuant bien. Si le risotto est trop compact, ajouter un peu de bouillon pour le détendre. Ajouter les morceaux de poire à botzi, bien mélanger. Il est prêt à être servi. 

Dressage :

Verser le risotto dans une assiette creuse préchauffée, finir avec un tour de moulin à poivre et les tuiles de Vacherin !

Se déguste très bien avec un vin du Vully, style Chasselas ou Chardonnay ! 

Bon appétit ! Enjoy ! 

Tuesday, October 21, 2014

Where to eat and drink in Lausanne: Culture Café

For a country with such a developed palette for the fine gastronomy – wine, chocolate and cheese to name a few of the obvious examples – Switzerland is not particularly known for its coffee. In fact, we’ve often lamented the fact that at all of the cafés that we love here in Lausanne, coffee is a predictable low point in the experience. Unlike the up-and-coming artisanal beer scene (which you know we love), coffee roasting in the Confederation seems to be handled by a few, largely uninspiring brands. Needless to say, when we heard about Culture Café with its distinct mission to bring true coffee culture to Lausanne, we were intrigued to give it a try.

This little coffee shop is housed inside of the Fnac at the Tour Bel-Air – yes, you indeed read that correctly. Inside the Fnac. To get there, you’ll need to head to the lower level and make your way through the hordes of BD fans reading their favorite comic strips (…do you think these guys ever actually buy those books???). In case it isn’t immediately obvious to you, just look for and follow the signs.

The baristas at Culture Café are passionate about making good coffee and in case they aren’t pleased with the outcome of the cappuccino they’ve just made, they’re known to start all over again. They are in a process of testing and tasting and perfecting the art of coffee and are delighted to discuss their experience with you – be prepared for a vocabulary precise enough to describe a good Bordeaux; these guys take every cup very seriously. Each day there is just one coffee to test – why? Because the machine needs to be calibrated to accommodate the particularities of each blend.  We told you – they are not kidding around!

The café itself is slightly retro inspired with modern touches and a soothing dark blue on the walls – details you might otherwise overlook if it weren’t for the fact that it makes Culture Café the perfect place to work. Students and independents who need a quiet place to work for a few hours but who find next door’s Bubble Café a little too boisterous will absolutely love this find! The wifi is reliable and large windows looking out onto the Flon bring in plenty of light. And in case you get hungry, the fresh baked pastries are fantastic as well.

Tell us your thoughts on the coffee that you’ve tried in Lausanne – have we missed any other cafés trying to give serious coffee a go?

Culture Café
Rue de Genève 6 

Monday, October 13, 2014

Lausanne Lifestyle: Meet Jaifa

A special thank you to our talented friend Gabriel Garcia Marengo for taking these stunning photographs.

I'm not sure about you, but every once in awhile (ok, more often than not) I start to feel a bit of a fashion lull coming on.  You know, the one where you don't feel inspired, and frankly don't have the energy and time to put effort into your look When I became a mother, I hit a new low--I remember sitting with a friend for coffee and finding a stain on the jeans I was wearing (for the fifteenth time in a row) and flicking at the stain to remove most of it. I wore those jeans four more times after that before washing them.

While some of you are judging, I know there are several of you that are nodding your heads in total agreement. This post is for both of you.

I met Jaifa almost a year ago through a Baby Sensory class here in Lausanne and the first thing I noticed about her was she is absolutely stunning. I realized that Jaifa always looked so put together, so fashionable (her former career in diplomacy must have helped), yet was a mother of three children. How in the world did she do it? I decided to ask.

Jaifa playing with her two youngest, Guilliana & Willem

Jaifa was kind enough to invite us into her home (and her wardrobe) to give us a peek and some advice on how we can look great and feel great, even on a tight schedule. Our great friend Eleni, from Eleni Eyebrows, was also on-hand offering some beauty tips as well.

How would you describe your style?
I don't like to be pinned down to one category--fashion is part of my creative expression. Some days I feel like I want to look classic, others I want to be trendy. Sometimes I want to look sexy, other times it's better to go conservative. I love being able to change depending on my mood or my preferences.

Jaifa swears that every mother needs a backpack and we couldn't agree more.

What are some staple items all women should have in their closet?
A good pair of jeans (splurge for the high quality ones, even if that means spending more--you'll be thankful you did), a solid soft jersey dress, comfortable flats, a jumpsuit (effortless and trendy--and breastfeeding friendly!) and leggings.

We love this jersey dress because it's comfortable, easy to wear, and so flattering

A wrap dress is a closet staple (and breastfeeding friendly!), this one is from the original maker of the wrap dress: DVF

What's your favorite go-to item for everyday?
Leggings--there are so many different options for leggings these days; from spandex to cashmere to leather paneled, they're easy, comfortable, and chic at the same time.

Can you show us how to transition leggings from morning to noon to night?
The key is investing in some nicer leggings, perhaps ones with a pattern or extra details--then you can go to the gym in the morning, switch your top and shoes and get to the playground with your kids, then swap the top for a nice fitted dress and put on some high heels and you're ready to go out!

We were so impressed with Jaifa's ability to create three different looks with the same exact leggings: a morning yoga look, park with the kids look, and a fancy evening dinner look.

Do you have any advice to new mothers who are feeling the [fashion] blues?
New-new mothers, give yourself some time. Let yourself eat, let yourself sit, don't put pressure on yourself! All other mothers, set realistic expectations. You know what you feel comfortable with, you know what you look good in and what looks bad--follow your sense of style and your comfort level. At the same time, try to be courageous too. Try a different color lipstick, or a different line on your lid, play with patterns and colors--don't live your life full of limitations. Fashion is meant to be fun! If you're having a hard time with inspiration--pull up some fashion blogs, watch what people are wearing around you, or flip through a magazine. 

Do you have any tricks that make you feel great?
Activity. I need to do some sort of physical activity everyday. Lausanne is such a perfect city for this because you don't need a gym membership--the city is your gym! Walk along the lake, push your stroller up the hills, do yoga at home using an internet tutorial. Whatever it is, do something good for yourself, good for your body, everyday. 

We asked Eleni, from Eleni Eyebrows, to offer some beauty tips to those of us who are on a crunch for time. Here are the basic essentials:

  • First, use a tinted moisturizer instead of foundation with an SPF factor--you can find these everywhere (i.e. BB and CC creams).
  • Next is the most important of all, do the brows. Eyebrows are such a game-changer when it comes to looking manicured--if you keep your brows in good shape, you don't really need much else. Eleni uses Anastasia products, both a pencil to fill out the brow lightly, as well as a brow gel to keep all the hairs nicely in their rightful shape and place. (If you haven't seen Eleni yet, you must. Seriously.)
  • After, apply mascara. There's no rule about which mascara brand works best--honestly we've tried $7 drugstore mascaras that have worked better than the $50 high-end ones. Use whatever brand works best for your lashes.
  • Then it's onto the cheeks. Use a bronzer (Eleni used Peggy Sage, who just opened a store on Rue de Bourg); start at the apple of your cheeks and direct the brush upward toward your ear. Bronzers are quite versatile because you can also lightly brush them along your forehead, nose, chin, to give you that sought-after glow.
  • Finally the lips. Here's where you can get creative and go wild (if you wish) and it will add no extra time to your beauty regimen. However, Eleni and Jaifa both swear by Dior Lip Glow--a color that adapts to each individual woman's lips and requires no liner. It's also not sticky and leaves no color trail behind, so you can kiss your kids or partner without leaving a trace!

If you wish to quickly transform your day look to an evening one, try using a copper shimmer on the eye, opt for a darker shade of lip color, and if you're feeling brave, try a cat's eye or similar line on your lid!

Thank you Jaifa and Eleni for spending some time with us and sharing these valuable tips. Do you have any fashion must-haves or beauty advice that could make our lives a bit easier? If so, please share with us!

If you'd like to see more photos from our Saturday morning together, visit our photographer Gabriel Garcia Marengo's albums here, here, and here.
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