Room of the Week :: 2.26

When I return from Morocco, I’m sure I’ll be in a more colorful state of mind than this, but right now, I’m really digging the vibe of this modern grey dining room…


I think it’s the high contrast of organic materials and shapes with super modern pieces that first piqued my interest. Plant life and the natural green upholstery in those high-design chairs tie things together nicely, somehow offsetting the fact that I have never ever liked the idea of a glass dining table.

But what I’m really loving is that natural edge ledge console. It lessens the coldness of the room by bringing an organic feel to the space. And, of course, you can’t go wrong with brass elements against a grey backdrop! That lighting fixture is definitely working for me.

While I’m not sure about the potentially impaling antlers strewn across the floor, I can sees what they were trying to do with the styling. Maybe some woven baskets instead to lend that same warmth?

Yes, all in all it’s impractical, but a stunning room in my eyes. What do you think?


3 responses on “Room of the Week :: 2.26

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Ever since catching that pesky, unwavering travel bug after returning from Eastern Europe and Russia, I’ve been putting together a list of dream travels. The ordering of the list changes on occasion, but Morocco has been the resolute number one since its conception. So, as you can guess, when Cass told me she was officially going to Marrakech, I knew that I had create a recipe that paid an homage to my dream destination.

Moroccan Crostini, 3 Ways // coco+kelley

Having never been to Morocco, I was both intrigued and intimidated by its cuisine’s quintessential dishes during my research. I gawked over succulent lamb and chicken tagines and even wondered where I could find pigeon meat in Seattle for pastilla. Imagination aside, I could only think about how badly I wanted my first taste of these dishes to be truly authentic, surrounded by the colors and patterns of Morocco itself.

Moroccan Crostini, 3 Ways // coco+kelley

Instead of totally emulating a dish, I decided to keep this Moroccan recipe a little closer to home; I wanted to play with Morocco’s incredible flavor combinations, but on a familiar surface of perfectly crispy, goat-cheesy toasts. As a result, three types of Moroccan inspired crostini were born.

Moroccan Crostini, 3 Ways // coco+kelley

For the basics, you’ll need:

  • A good, crusty, fresh baguette
  • Olive oil, for brushing the slices of bread
  • About 5oz of whipped goat cheese (much easier to spread than the log)
  • ‘Ras el hanout’ inspired spices; I used a a teaspoon and a half of: cinnamon, coriander, smoked paprika, turmeric, cumin, and cayenne for my mix.

(Makes enough for 6 Crostini of each topping, 18 total)

Preheat the oven to 350F. Cut the bread into 18 slices that are about 1/2″-1/4″ thick, and brush both sides with a bit of olive oil. Lay the slices on a baking sheet and bake for 10 minutes, flipping them at the 5 minute mark. Allow the slices to cool on a rack. They may seem under done, but they’ll crispen up after they’re out of the oven. 5 ounces of goat is the perfect amount for 18 crostini. Before serving, gently spread the goat cheese on the toasted bread. Top each crostini with a small heap of the topping.

Moroccan Crostini, 3 Ways // coco+kelley

Fiery, Sweet Harissa Peppers

  • 2 red bell peppers, roasted
  • ½ cup (about 5) sweet, piquanté peppers (like Peppadew)
  • 1 ½ tbsp olive oil
  • 1 tsp lemon juice
  • 1 tbsp spice mix
  • 1 tbsp harissa paste**

For this recipe, I used roasted bell peppers and piquanté peppers that are sold in the grocery store’s olive bar. If you’d rather roast the peppers at home, this a simple but trusted recipe. Cut the peppers in half, and slice into strips that are about 1/4″ wide. Add the olive oil, lemon juice, spice mix and harissa paste and mix everything thoroughly. Store in the fridge until you’re ready to serve.

**Recipe note: Depending on the spiciness of your peppers and intensity of your harissa, you may want to adjust how much harissa you add to make the spice milder or more intense. 

Moroccan Crostini, 3 Ways // coco+kelley

Coriander & Lemon Olive Tapenade

  • ½ ripe lemon
  • 1 cup mixed green olives, pitted
  • 1 ½ tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp spice mix + 2 tsp of ground coriander

Any medley of olives could do for this recipe, but I suggest not using olives that come marinated in any sort of oil, so as to not mix flavors. Cut one half of a lemon into 1/4″ slices, and cut each slice into fourths. Coarsely chop the olives and combine with the lemon. Add olive oil, lemon juice, spice mix, and an extra two teaspoons of ground coriander. This is a great recipe to make ahead since the flavors really intensify after a few hours of resting in the fridge, but it was delicious freshly prepared as well.

Moroccan Crostini, 3 Ways // coco+kelleySweet Orange and Fig

  • ¼ cup orange marmalade
  • ½ cup figs, quartered

Spread about a teaspoon and a half of orange marmalade onto a piece of toast with cheese. Top each crostini with two fig quarters, and garnish with pistachios or something crunchy like pepitas or pomegranate seeds.

Moroccan Crostini, 3 Ways // coco+kelley

We had these with some fresh brewed mint tea in the afternoonand they made for a perfectly satisfying bite. The next day, I made a really tasty roasted red pepper and harissa soup, and had these on the side. The savory spreads keep well, and could be great as sandwich fillings or thrown into a salad. Enjoy!

photography :: meghan klein for coco+kelley recipe :: natasha snowden


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Recently, one of our clients asked us to take on a really fun project – her attic office. The only gal in a house full of boys, we’ve decided to make this room dreamy and feminine…




I started collecting some office inspiration that felt natural, but glamorous. I knew we’d want to use more modern pieces to offset the historic nature of the space. A palette of pale blues began to emerge in my head… I wanted this space to feel like she was working up in the clouds.



With touches of pink, aqua, mint, yellow – and lots of wood, brass and white – this room is already shaping up to be pure bliss!


1. brass pendant // 2. wood console // 3. white desk // 4. white office chair // 5. serena & lily pillow // 6. velvet watercolour pillow // 7. gold stapler // 8. gold leaf sconce // 9. // aqua moroccan style rug

I’m sure we’ll start sharing more of our client projects around here, but if you’re ever curious what we’re up to, you can follow along on our pinterest board for this one! I cannot wait to see how it comes together. The best part? There’s a little bath up there too – we’re thinking dreaming hex tiles in marble or pale blue…

images :: freunde von freunden // kelly deck design // jason busch // pinterest // domino

5 responses on “AN {ATTIC} OFFICE IN THE CLOUDS…

  1. Pingback: AN {ATTIC} OFFICE IN THE CLOUDS… | Daily World News - Sport, Business, ShowBiz, Tech, Fashion

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Normally, my moodboard posts come at the beginning of the month, not when the month is nearly over. They are meant to set the tone for the coming weeks – the focus, the inspiration, the palette, the feel. But February being what it was, it’s fitting that this post come when the month has nearly wrapped up.

February pushed and pulled and exhausted and inspired. And what it felt like was a lot of moments of light and dark…

february moodboard // coco kelley

Winter in the Pacific Northwest has been peculiarly mild this year, and I think that’s lending to this board. I’ve been feeling the freshness of mint. Still cool like winter, but with energy. On the verge of spring.

how to get up and get dressed

And yet.

I’ve been struggling just to get out of bed in the morning. This month has had me juggling more than ever, with the addition of new clients to our growing interior design business, packing and moving into a new home, and doing some major re-organization and rethinking of coco+kelley – internally, online, and as a brand.



For a long time now I feel like I’ve been looking for answers to the question of ‘what’s next’. But instead of pushing my way forward, I’ve been trying to listen more. To put things out into the universe and see what comes back. To have a little patience in seeing how life unfolds and where it leads instead of forcing it into a direction I think I want. And, slowly but surely, some clarity has evolved. And a big part of what I’ve realized is that I need to stop trying to be everything, and just be what I am in this moment now.



When this blog first started, I had no idea what it would be. Then it turned into this magical vehicle, and this new thing that I was a part of, and it was fun and fabulous. And now? Well, now it’s a job. And jobs are not always fun and fabulous. They are a shit ton of hard work, especially when you’re doing it all on your own. Which is the first thing that has to change around here.

Starting when I get back from Morocco, we’ll be bringing on more contributors (I’m sure you’ve already noticed a couple!) and expanding our internship program a bit. I’m even thinking of hiring a business consultant to take a look at everything going on in our little world so that we can start thinking bigger, smarter, and with more structure. You know, like a real business.

I realize that I feel a bit like a mama who doesn’t want her baby to grow up. But this blog has been around for seven years (eight in May!) and it’s time we took things up a notch! So while we’re at it – what would you like to see more of? Less of? If coco+kelley were to start some new projects and fun things offline what would you like them to be? A book? Workshops? Product? Events coming to your city soon? The sky is the limit friends, and I’m curious to know what you think…

I’m excited to be taking a little over a week off while I head to Morocco to be re-inspired, and – let’s be honest – catch up on a little sleep. I have a feeling that when I get back it’s going to be the beginning of a whole new chapter of life, this blog, and some really fun things to come.

images :: unknown // petra bindel // jorden keith // servies en brocante // garance dore //


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These days, we’ve pretty much come expect that the most random, throwback items will inevitably become trendy again. (Case in point: negronis, handlebar mustaches, prints that look like they came straight from the Golden Girls’ Miami couches.) Well, the theory holds true in the food world, too. And the latest example has to be the most unexpected of them all: porridge.

mixed grain + seed porridge with fresh fruit // coco+kelley

I first got the notion that gruel could be glamorous when I started to spot it on menus of pretty hot SF, LA and NYC restaurants. They had everything from savory versions featured at dinner to lightly sweet brunch options to full-on dessert porridges—and some pretty bold and exotic toppings to boot (fiddlehead ferns, pickled hearts of palm, and brown butter crumble among them).

Here’s the thing: They were surprisingly delicious, so much so that Food & Wine even let me wax poetic about my discoveries. And the next logical step was to think, “How hard could it be to make these at home?”

mixed grain + seed porridge with fresh fruit // coco+kelley

The truth is, much like making oatmeal, there’s no one version of a porridge recipe that will please everybody. You might like yours creamy or sticky, plain or extra-sweet, pure or covered in toppings. And that’s the best part: the choice is up to you! Here’s what I did, and a good base recipe to get started:

mixed grain + seed porridge with fresh fruit // coco+kelley

Mixed Grain and Seed Porridge // serves 2 hungry people

  • ¾ cup colorful mixed grains such as buckwheat, red quinoa, and oats
  • pinch of ground cinnamon
  • pinch of ground cardamom
  • pinch of kosher or sea salt
  • 1 tablespoon honey


  • 2 teaspoons mixed healthy seeds of your choice, like sunflower, pepita, chia, or golden flax
  • sliced fruit
  • coconut milk, almond milk or cow’s milk, for thinning the consistency

mixed grain + seed porridge with fresh fruit // coco+kelley

Prep //

Go to the bulk aisle of the health food store and pick out a few yummy-looking grains and seeds.

Mix about 3/4 cups worth in a medium pot, then pour in around two and a half times the amount of water (so in this case, 1 1/2 cups plus 1/3 cup or so). Add the spices and bring the mixture briefly to a boil, then lower immediately to a very low simmer and cover the pot. Let it cook until the grains are tender, adding water little by little as needed to think it to the consistency you like. (Depending on the grains you use, you may need to add, like, a lot of water. Go with it.)

mixed grain + seed porridge with fresh fruit // coco+kelley

Then, slice up your choice of toppings. It’s citrus season where I live in Northern California, so I chose this kumquats, blood oranges and cara cara navel oranges. Adjust the seasonings to your taste, then top and dig in!

Prep Note // If you prefer your porridge on the creamy side, stir in some coconut milk, almond milk or cow’s milk and cook, stirring, for an extra minute or two to warm.

mixed grain + seed porridge with fresh fruit // coco+kelley

Anyone else have a favorite topping for this old-is-new again favorite?

Also, I just a little bit about me, since I’m new around here! I’m Stacy! I’m a food, travel and lifestyle writer who does a mix of writing and recipe developing for titles like Bon Appétit, Every Day with Rachael Ray and NPR. I met the lovely Cass on a food and wine trip to British Columbia, and will be popping up here and there on the blog to share recipes and chat trends. You can also check out my Instagram feed any time for edible inspiration!


  1. Nancy

    Thank you for posting this recipe. I love porridge and I’m going to try your recipe! Because I’m from Canada, I love adding Maple Syrup to my porridge!


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