Five Things

Posted on May 10, 2013 by

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 {sometimes I wake up early enough to watch the sunrise}
 {garden prep}
 {gorgeous tulips in Holland}
 {current nails: zoya \’rocky\’}
{sometimes we just don\’t want to get up}

Lemon Luncheon

Posted on May 9, 2013 by

3 Comments

{dessert table}

Meeme (my grandma) always says that she would rather spend time with us instead of receiving gifts. So in honor of her 75th birthday my mum and I had her over for a lemon luncheon (yellow is her favorite color so it was only appropriate). Lunch featured chicken salad sandwiches on rosemary rolls wrapped in parchment paper with chips, honey almond fruit salad and spa water. Of course it’s not a party without plenty of delicious desserts. Here is a peek at the luncheon. 


{lunch was served in a basket}
 {lemon + strawberry spa water}
 {petite brownies with fudge sauce frosting}

{lemon shooters}

{phyllo cups with lemon mousse}

{palmers}

{cherry chip cake with yellow ombré frosting}
 {this little guy had just gotten a haircut so he wanted to be center of attention}

How To: Neon Niles

Posted on May 8, 2013 by

6 Comments

{Add a topcoat for shine or skip it for a matte look}

At least one major nail polish company releases bright or neon polishes each summer season. However did you know… that in the United States true “neon” polish is not allowed. If you wanted to get the full effect from a “neon” or “bright” polish add a coat or two of a white crème polish before putting on your neon or bright. The color difference is amazing and your nails will become electrified and look like they could almost glow in the dark.

 {Polish on a coat or two of white créme polish}
 {Polish on your neon/bright}
{I always do two coats}

Cannoli Cones

Posted on May 7, 2013 by

3 Comments

A family friend makes the BEST cannoli’s at the holidays. I know that I could never make anything nearly as amazing as hers, but since I was having guests over this past weekend I thought I would create my own version. Since I didn’t feel like frying cannoli shells I used a sugar cone in its place. The outcome was everything I hoped for: a sweet filling in a crunchy shell.

Cannoli Cones
Ingredients
6-8 Sugar Cones (I used Joy)
mini chocolate chips
Filling
1 cup whole milk ricotta cheese
½ cup powdered sugar
1 tablespoon vanilla extract (I use Watkins)
1 cup heavy whipping cream (whip until forms stiff peaks) mini chocolate chips
Directions
1. Combine ricotta, powdered sugar and vanilla until incorporated.
2. Mix in chocolate chips.
3. Fold in whipped cream.
4. Allow to chill for at least 30 minutes.
5. Place cannoli mixture in a baggy seal and cut off the corner. 
6. Put cones in a cup to hold them upright.
7. Fill with cannoli cream and top with mini chocolate chips
8. Keep refrigerated until you are ready to enjoy.

Five Things

Posted on May 3, 2013 by

3 Comments

 {Jack\’s new haircut}
I am so glad it’s Friday. While last weekend was mellow I am excited for a jam-packed weekend. Tonight I am headed over to a friend’s house for a cookout and outdoor movie night. Saturday I will be venturing out to Holland, Michigan for the Tulip Festival. I am so pleased that I finally have the opportunity to check out the nostalgic town. Sunday, I’ll be breaking a piñata at a Cinco de Mayo get together. What are you up to this weekend?
 {This cutie has taken up residency in my parents backyard}
 {Early prep for a summer get-together}
 {Garden party lunch: chips, honey almond fruit and chicken salad on a rosemary roll}
{Morning light}
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