WOAH!

1757 hits? WOW!

{via www.sillyanimals.com}

I'm flattered {and a bit surprised,} that so many of you are enjoying this space I call "my blog." Over the past couple months, want.love.need has become, more than anything, a collection of randomness- recipes, photography, quotes, fashion, and crafts- that I run across and think, "I need to save this. Someday I will buy/make/gift this." It's much easier than bookmarking. Trust.

So, thanks for checking back to see what fun things I've run across in my day-to-day life on the internet. Thanks for making me feel like I'm not just wasting time. I 'preciate it!

XO,
Danielle

PS: Feel free to leave comments on posts that catch your eye. That might be the only way I'll know for sure my husband isn't just refreshing my blog a couple dozen times a day to make me think people are on here milling around. :P

WANT {lovely design's address file}

I am very blessed to own the ever-amazing iPhone, so I can honestly say that I have zero "need" for Lovely Design's Address File, $65. With that being said, I still find myself wanting it just as badly as if I did. Maybe it's the gorgeous, handcrafted maple box, the adorably colorful recylced cards, or the fact that it looks like something straight out of ABC's Mad Men.

Definitely check out Lovely Design's website. They have the cutest site and lots of precious products. LOVE!

YUM {baked pear custard}

Pears are definitely one of my favorite fruits, which is why I was so excited to find piles of all different varieties the last time Evan & I went grocery shopping @ Henry's. Imagine my delight when I stumbled upon this recipe, for Baked Pear Custard, this morning on Technicolor Kitchen. Yum. I will be making these tonight, thank you!


Baked Pear Custards

2 cups heavy cream
2 eggs
1 egg yolk
1/3 cup vanilla-infused sugar {or regular sugar, whatever you have lying around!}
1 teaspoon vanilla extract
1 pear, thinly sliced
freshly grated nutmeg, for sprinkling

Preheat the oven to 300ºF.
Place the cream in a saucepan over medium heat until it just comes to the boil. Place the eggs, egg yolk, sugar and vanilla in a bowl and whisk until combined. Gradually add the hot cream, whisking constantly to combine and to avoid cooking the eggs.
Pour into four 1 ½ cup capacity ovenproof bowls/dishes and top with the pear slices. Place on a baking tray and cook for 20-25 minutes or until just set – this is a very silky dessert.
Sprinkle with nutmeg to serve – I tried them warm and cold (after a night in the fridge) and think both ways work great.

Serves 4

WANT {tea light lantern}

Isn't this tea light lantern from Leaves of Clay gorgeous? I want twenty or so to line my entry way with next time we have a dinner party! Loving the photography on Leaves' Etsy shop too. What a fun new find!

LOVE {bright colors on a brisk fall day}

OMG, it's finnnnnally Autumn here in San Diego. I have been waiting and waiting for this time of year to roll around. Don't you just love hiding from the chilly morning air under your down comforter, crisp afternoon breezes, cute scarves, fun socks, and hot cocoa? I sure do. So, let me just say YAY and WELCOME!

In honor of the gorgeous colors found in changing leaves, here are some of my fav colorful pics. :o)

{all photos via fffffound}

LOVE {kids with cameras}

How adorable are these kids playing with cameras? Precious. I definitely need to start collecting vintage cameras to use in photo shoots.

{via paintingwithpat.org}

{via ffffound}

LOVE {saturdays}

Happy Saturday! It sure is a gorgeous day here in San Diego. Wherever you are, I hope you're enjoying yourself. XO, Danielle

{via ffffound}

{busy week}

Is it Friday yet? :o)