When I work on invitations for a couple it’s usually chit chatting through email, and then I box up their invitations and send them on their way. If we are connected on social media I’ll get a few sneak peeks through instagram or twitter, but many times they are never to be seen again. It is the best feeling when a bride and groom share a link to their photos after the big event. In a weird and little way I get to be a part of someone’s special day, and get a peek at the festivities! Christine sent me the link to her photographers site where I had the chance to see what a fun couple they are, and ooh and ahhh over the beautiful photos. Three of my favorite photos are below plus the snaps she took of the invites. View more over on Krista A. Jones Photography website.
By now you have probably noticed many of the photos in your instagram feed sporting cutesy little doodles, borders, and text. Elsie and Emma from the blog A Beautiful Mess have just released a new photo editing app that has all the adorable style that you see on their blog, and is ridiculously fun to use! It’s all I can do to not put the #abeautifulmess touch on all of my photos! Download in the App store and read more on their blog!
Our fridge is a bit embarrassing, and I really wish someone would come over and clean it for me, but until then I thought I would try to make it smell a little better. I found this tip over on Gardenista, and whipped it up last night. I happened to have some dried rosemary around, and I used a little vintage jar for the time being. So far I’m noticing a difference, although I’m not sure it can compete with the boiled eggs…
Confession. I snipped this rosemary from the neighbor’s yard, but he has a massive plant with plenty to spare. Rosemary is one of my favorite herbs in the kitchen, and I especially love it in cocktails with vodka or gin. This recipe is easy so give it a try!
* Muddle rosemary, lemon and local honey (or make a simple syrup with honey and water)
* Add Vodka and a splash of Club Soda
* Shake and serve straight up or on the rocks!
Well, to say I’m a bit behind on the blogging is an understatement. It’s on the to-do list everyday, but I just can’t seem to find the time. We took a trip to Chicago, my etsy shop is picking up, and far away friends have recently visited. All good things keeping me busy.
I did however manage to blog over on CommonCreativ ATL! It’s my first guest blog post, and I was pretty excited when asked. CommonCreativ ATL is devoted to celebrating Atlanta, and encouraging folks to get out there and experience our city. Head over to the site to see my post on creating magnets from vintage earrings and brooches!
This week I have four picks featuring one of my favorite herbs. Rosemary pairs so well with red meat, pork or shrimp, and I love using it in cocktails too. Tonight we are having friends over, and I’m going to take a stab at the rosemary popcorn for an appetizer. I’ll let you know how it turns out!
Next time you pick up carton of basil or clip some from the yard, treat it just as you would fresh flowers by cutting the stems and placing them in a glass of water. Cover the basil lightly with a plastic bag, and leave out on the counter. The basil doesn’t fair so well in the chilly fridge, but kept on the counter it should stay vibrant and green for about a week!
Did you know we have wineries in North Georgia? I didn’t realize this until we went on a group hike in Helen that was followed by a little wine tour. Some of the wines were better than others, we had a nice view, and its a relaxing getaway close to home. After quite a few tastings the purchase of a Georgia Muscadine wine seemed like a great idea. Of course once back home the wine was too sweet for our taste, and is gathering dust on the wine rack. I decided to dust off the bottle, and make a front porch sipping spritzer.
Makes One Serving:
muddle 1-2 fresh strawberries with a lemon wedge, and basil or mint leaves.
add crushed ice to the glass and fill with equal parts wine and club soda.
find a little sunshine and a relaxing spot to enjoy.
I came across Mexican Eggs in Purgatory in the latest issue of Food and Wine magazine, and just so happened to have most of the ingredients on hand. I followed the basic directions, only as usual I didn’t really measure anything, and instead went with a handful or a splash. My blended mix was maybe a bit too runny, and I skipped the cheese, but it was tasty all the same. I ended up working with these basic ingredients:
One jalapeno, two medium tomatillos, one shallot, a couple of scallions, cilantro, chicken stock, one garlic clove, bacon, and two eggs. The first six are all blended up to create your sauce.
Normally I would crack my eggs right into the pan, but since it was just little old me having brunch I decided to use a small oven safe dish. If you don’t have a handful of oven safe ramekins on hand, I suggest getting some. They are perfect for making individual dishes like baked eggs or pot pies, rather it be for one or a small dinner party.