Christmas Flowers

 roses

pointsettia

images: personal

Thank You...

Happy Thanksgiving to my friends and family! Although this has been a roller coaster of a year I have so much to be thankful for; for both the good and the bad, because each experience has allowed me to grow as a person and has given me the opportunity to become a better "me". 

images: Note to Self, My Morning Routine

Life Starts...

"Life starts all over again when it gets crisp in the fall"
-Jordan Baker, The Great Gatsby

images: suziebeezie, 2 & 3: Note To Self 

Give Me Books...

Give me books, French wine, fruit, fine weather, and a little music played out of doors by somebody I do not know.

- John Keats 

 image: The Pursuit of Aesthetic

I Think It's Fun...

“I think it’s fun to dress up. It’s an exercise in creativity, and it makes you feel better. Sometimes you’re in a funk and you put something on and twirl yourself around, and bam!”
- Iris Apfel, Advanced Style Fashion Film

image: luveluveluve

Get figgy with it!

I took a cooking class at Whole Foods with a Sur La Table chef the other week and we prepared a 3 course meal. The class highlighted summer produce and figs are in peak season right now. This appetizer is as visually appealing as it is delicious and it couldn't be simpler to make. Serve it up at your end-of-summer get togethers!

Ingredients: 

-8 figs

-8 thin slices prosciutto

-8 tbsp ricotta cheese

-16 leaves of fresh basil, finely shredded (chiffonade)

-1 tbsp fresh thyme

-1 tbsp lemon zest

-3 tbsp aged balsamic vinegar or balsamic reduction

-8 pieces of honeycomb

-Sea salt and pepper to taste

In a small bowl blend ricotta, thyme, and lemon zest. Set aside. 

Arrange 1 slice prosciutto on each plate

Trim stems from figs. Beginning at stem end, quarter figs, leaving them connected at the very bottom. Center 1 fig on each plate, open the segments like a flower. 

Spoon 1 tbsp ricotta mixture into each open fig. 

Drizzle balsamic over fig and prosciutto, sprinkle with salt and pepper, garnish with chiffonade of basil. 

Balance a tsp chunk of honeycomb on top of each fig. 

Ta-da! Serve as first course. 

"Party Animals"

One of my favorite blogs, The Sweetest Occasion, posted a DIY tutorial for 'Party Animals'. 

It's a nice break from the cupcake toppers and bunting flags that have been floating around the party blog world, and you'll never guess what they're made out of! Follow the link for the super easy how-to!

images: Hank + Hunt for The Sweetest Occasion