Riding on the coat-tails of a grilled cheese birthday party and a milk & cookies baby shower, I now share a Girl Scout (read: cookie) themed bridal shower.
Yes, we have gone there now. Green Wedding Shoes brought the internet the most delightful spread for a different sort of bridal shower.
Given that I was a Girl Scout in Los Angeles, I just have to say that I very much enjoy the Troop Beverly Hills feel of it.
More details can be found online on the Green Wedding Shoes blog.
I’m hosting a Sprinkle (a tiny baby shower). This is not our theme.
That being said, I really want to throw a milk & cookies party. I mean how great is this. Really, it may be perfect for a baby shower or for a birthday party for an adorable little girl.
Anyone want a milk and cookies themed party?
More inspiration can be found online at ontobaby.com
Grilled Cheese is great. My 22nd bithday (?) involved grilled cheese. It actually was a grilled cheese party. Two to four types of bread, four types of cheese, an endless supply of toppings (imagine: bacon, arugula, tomatoes, onions, mushrooms, and apples), and a large griddle on the stove [dear married friends, now you know why I love gifting grill pans].
So when I spotted this grilled cheese station on Southern Weddings I knew I had to share. Because who doesn’t love grilled cheese.
Photos courtesy of the Reason Photography (by way of Southern Weddings)
Twice. Yes, I made this twice in a matter of two weeks.
Once on each side of the country. Once in my kitchen in D.C. (tiny mess ensued). Once in my aunt’s kitchen/on the burner outside on the barbeque in warm, sunny L.A. (no mess). And I learned a couple of things.
One. The nice people in the butcher counter at Whole Foods will cut the meat into pieces for you [time saving tip, thank heavens]. My aunt showed me up on that one (and apparently not only will Whole Foods cube the pork shoulder…they will also cook, say, a piece of fish for you while you shop. At no additional cost).
Two. It smells amazing (but it doesn’t always look pretty). The citrus and the meat is an amazing smell combo. You will want a taco and a margarita asap. Plan ahead.
Three. You will eat more of these then you should. They don’t need a million fancy toppings. You, however, will probably need pants with an elastic waist band.
Homesick Texan Carnitas
from The Homesick Texan Cookbook, adapted by Smitten Kitchen and Me
3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
a slash of tequila if you are feeling punchy (my addition)
Corn tortillas, for serving
Toppings: Avocado slices, chopped cilantro, diced onions, salsa (of your choice)
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt, (tequila), and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. [don't worry if your water evaporates a little]
After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.
Less a craft, more a super simple print out + baking project.
Twig & Thistle brings us this adorable print out for your Valentine’s Day baked good given. Unless you don’t give baked goods, which is just sad to think, but maybe you can look at this as a great time to start. And it will even come with awesome packaging. People will think you are amazing. Feel free to send me a sample of your work.
Template can be found online at www.twigandthistle.com
A few of my favorite things.
While I haven’t quite hit the whole pinterest board devoted to wedding dresses, I can appreciate all the ones I stumble across in my blog reading for styling. But as a break from cocktails, food, dessert tables, and decor, I thought I would share my favorite fabric…i.e. wedding dresses. Even apart from using them as a “I like that dress” they also provide some awesome inspiration.
Looking for a way to have cocktails at a party without the expense of a fully stocked bar and all the mixers, well I have an answer (and it isn’t a new thought).
Signature cocktail.
An easy and effective way to entertain. Wine, beer and a fancy drink. And most people love a good fancy drink. Plus, you can coordinate it to a party theme by type of alcohol, mixer, name or even color.
What are some of your favorite cocktails to serve (and drink)?
Given the number of dessert and mac recipes I post, pin and dream about, I figured now is a good time to tell the world that I actually like fruits and veggies.
And this, is about the yummiest salad ever. Yes, I know it’s a salad that requires a recipe, which I am normally anti, but this is so delicious that I couldn’t wait to share.
Since I was already making butternut squash soup, I thought why now throw an extra one in the oven and make this awesome salad (recipe care of my aunt in CA). It is a prefect balance of sweet and savory, with the butternut squash, pepitas, goat cheese and arugula. And there are bits you can make ahead, but really, it’s actually quite simple to pull together.
And did I mention, it’s super yummy.
Roasted Butternut Squash and Arugula Salad
for the Butternut Squash
1 ¼ lb butternut squash, peeled, halved, and seeds removed
1 tbsp melted unsalted butter
Salt and pepper, to taste
for the Roasted Pepitas
1/3 cup pepitas
1 tablespoon light brown sugar
1/2 tsp salt
1/8 tsp cayenne pepper
1 tbsp melted unsalted butter
for the Salad
1/3 cup walnut oil or extra virgin olive oil
2 tbsp fresh lemon juice
1 ½ oz blue or goat cheese
1/2 lb arugula
Salt and pepper, to taste
Preheat oven to 350 degrees.
Cut squash into 2-inch long pieces, about 1/4 inch think. Toss squash with butter and salt and pepper in a baking pan. Cover pan with foil and place in the oven for 20 minutes, until fork tender.
Toss pepitas, brown sugar, salt, cayenne and butter together. Place the seed in one layer on a shallow baking pan in the middle of the oven and toast till golden brown, about 10 minutes. Remove from oven and cool.*
Whisk together oil, lemon juice, salt and pepper in a large bowl. Crumble cheese into bowl, then add arugula. Gentle toss in warm squash and sprinkle with toasted seeds.
*Note: the pepitas can be made in advance, however, as a warning given how yummy they are, you may not be able to stop from munching on them.
everyone needs something to make them smile.
This is what is making me smile right now. It makes all sorts of happy thoughts of love and laughter jump into the forefront of my mind. And well, sometimes that is all you need.
This lovely image comes care of tattly (my favorite temp tattoo company) and can be found online at tattly.com/products/enamorado
Cake isn’t trendy right now, unless in cupcake form, but it’s still a wedding tradition.
Toppers…well now we’re just getting creative. I’ve seen great little wooden peg people, but today’s photo, well, let’s just say it takes the cake. :)
How sweet are the balloons on that cake? How sweet is that cake stand (I’m bias, I own that one).
What are other unique toppers that you’ve seen out there?
This topper can be found here at the Etsy shop of Potter and Butler.
