Inspiration, Parties, Wedding

wedding wednesdays: pink inspirations

pink wedding inspiration board

Spring is here and in DC that means the Cherry Blossoms are blooming, which brings to mind my favorite thing…the color pink. We are now into the season where bright colors come back into play for weddings and other such events. So, in honor of the occasion, I pulled a few of my favorite pops of pink together into a delightful spring inspiration board. Enjoy.

All the little bits:

Fantastic pink invites from Alee and Press via 100 Layer Cake; tulle skirt by Ouma via Mindy Weiss; pink/bright tablescape by Amy Osaba via Southern Weddings.

S’more pops via Southern Wedding; Lemon cake with pink bunting from Berry Lovely; Candle/Bouquet/Table Cards via One Wed.


wedding wednesday: flower power


Spring is pretty much here and with it comes my allergies, I mean, beautiful flowers emerging. So, as I was browsing one of my many pinboards today, I stumble across some of my favorite bouquets from weddings featured on some of my favorite wedding blogs. I couldn’t help but share. Nothing like flowers to make you sneeze, I mean…smile.

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etsy find: brooke arin


I love great etsy finds. I especially love the effort it takes me to not buy everything that I discover (I would be a poor broke girl if I did that). Currently, it is taking all of my willpower to not order the California Pendant necklace from Brooke Arin. Translation: “I am trying to decide when I can buy the awesome California Pendant, ooooo, look, rings.” Yes, I may have a tiny problem, but in keeping with the blog theme…they could make great bridesmaid gifts.

Do you have any great Etsy finds that you are just dying to share? Just leave a comment below.

Parties, Wedding

wedding wednesday(ish): favors, pt. 3


Featuring different and unique favor ideas is one of my very favorite things to share. Whenever a Wedding Wednesday post is late, you can be almost 100% sure that it’s because I’ve had the following going through my head “You can not do another post on favors, no matter how much you love them.” By Thursday morning, I generally cave.

Today’s favors are care of Martha Stewart Weddings and they are spectacular. Plus, it’s pretty much my favorite things in favor form. Cheese and Crackers, and then Honey. Actually, I don’t think it could get much better unless you paired them together, of course.

Parties, Wedding

must have monday: w/ placecards

Placecards — the underrated, often overlooked, essential part of any major event. Yes, their only job is to tell people where to sit. But there are so many creative options for them, and it’s just one more place to really put a personality stamp on an event. From lemons, to twitter handles, to library card cases…the options are endless.

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[photos care of funkytime, grey likes weddings, and style me pretty]


foodie friday: ricotta cheese



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In my great attempts to emulate both Little House on the Prairie and every cooking blog alive, I decided to make my own ricotta cheese (because going to the grocery store sounded difficult). But to answer all the questions of “is it really that different?” the answer is yes. I’m now obsessed. It it smooth and creamy and wonderful. And it also went really well on toast with my strawberry jam. Success.

Homemade Ricotta
from Jennie Perillo care of Food52

Makes 2 cups
4 cups whole milk
1 cup heavy cream
3/4 cups buttermilk
1/2 teaspoon fine sea salt

Add the ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once the curds begin to separate from the whey (you’ll see little specks of white bob to the surface), stir gently and set heat to the lowest setting (see NOTE). Cook for 2 more minutes, then remove pot from heat and set on an unlit back burner for at least 30 minutes, and up to one hour. (this will help the curds further develop).

Gently ladle the curds into the cheesecloth-lined strainer (this helps produce a fluffier, creamier curd, than pouring it into the strainer). When all the curds have been spooned into the bowl, pull the cheesecloth up the sides to loosely cover the ricotta in the strainer.

Let sit for 10 minutes to drain (this will yield a very moist ricotta. If using for a cake recipe, you may want to let it drain longer for a drier consistency).

Store in a tightly covered container in the refrigerator for up to three days.

NOTE from Jennie: After making one to two pots of ricotta for a year, I’ve learned it likes to be left alone to produce the highest yield, so resist the temptation to stir it frequently once the curds begin to separate from the whey. One stir is enough, and if you’re curious, you can dip the spoon in the pot once or twice to see how the curds are developing.