Intimate Bagel Brunch

Posted on August 6, 2012 by

17 Comments

I love the combination of sweet and savory foods, so it probably comes as no surprise that brunch is my favorite meal. Yesterday I had my mum over for a simple bagel brunch.  It was the perfect end to the weekend.
Fashion Tip: When hosting brunch pair your outfit with a color apron so you do not end up wearing the food before you sit down.
Beauty Tip: Stick with a simple morning look featuring mascara and lip gloss.
 {mimosa\’s}
{fresh fruit bowls}
{champagne cupcakes with white chocolate frosting}

Five Things

Posted on August 3, 2012 by

21 Comments

 {new favorite way to wear my hair: a curly bouncy ponytail}
This week felt like it was never going to end, but it also had high points. Time spent watching the Olympics… Phelps becoming the most decorated Olympian, the USA winning gold for women’s gymnastics, fall shoe shopping and my best friend (of forever) became an uncle to the cutest little angel. My weekend will consist of a trip to the zoo, a picnic in the park and time spent poolside. What are your weekend plans?
 {crossing the mackinac bridge is always bittersweet}
 {current nail polish: noot by zoya}
 {handmade collar necklace}
{current favorite dessert: fruit kabobs}

August Friendship Gift: Homemade Sugar Shapes

Posted on August 2, 2012 by

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The idea of taking time in your day to sit down to sip a cup of tea and indulge in a pastry or two has become a well-known tradition in European culture. With my love for European culture combined with the Olympics in London I decided to pay homage to such a chic tradition. My friendship gift features delicate butterfly-shaped sugars in white and pale pink that take only minutes to create, and are the perfect addition to a cup of tea or coffee. 

Delicate Sugar Shapes
Mix 1/4 cup sugar with 1/2 teaspoon of water and add a tiny drop of paste food coloring if desired, and mix well. It should feel like wet sand. Firmly press the sugar into the candy mold of your choice. Allow to sit until semi hard (about 1-2 hours). Carefully flip the mold over and remove your sugar shapes. Allow sugar shapes to drive and harden at least 24 hours.

Announcement: Etsy Shop Opening

Posted on August 1, 2012 by

13 Comments

Today I opened my own Etsy shop! After searching for druzy agate necklaces at a reasonable price (which turned out to be impossible) I took matters into my own hands to create my own version of these delicate necklaces that I saw all over the runway. Currently my line features druzy agates in a variety of neutral tones and a couple amethyst clusters ( both will be perfect for fall).

You can check them out here.
P.S. most of the necklaces are on a 24 inch chain that requires no clasp if you would like a stone on a 17 inch chain with a lobster claw closure please buy your necklace and then send me an email with you special chain request!

Icebox Pickles

Posted on July 31, 2012 by

13 Comments

I have a weakness for all varieties of pickles, especially the sour ones you can buy out of old-fashioned barrels. Pickles are a summer essential and pair perfectly with deli sandwiches and picnic food straight from the grill. At the beginning of August my mum always makes up a huge batch of bread and butter pickles and cans them. While these pickles are incredible, it takes until at least Thanksgiving for them to be ready to eat. This past weekend I decided to make a batch of icebox pickles. Instead of three months for the flavors to marry it only takes 48 hours for pickled perfection. The key to amazing pickles: use pickling cucumbers and a mandolin for an even cut.

Icebox Pickles
Ingredients
• 2.5 pounds pickling cucumbers (4-6 inches)
• 1/4 cup kosher salt
• ice
• 3 medium onions (or one large), thinly sliced
• 1.5 cups vinegar
• 1 3/4 cups granulated sugar
• 1/2 tablespoon whole mustard seed
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon ground clove
• 1/2 teaspoon nutmeg
• 1/2 teaspoon celery seed
Directions
1. Slice cucumbers into thin (even) slices and place in a large bowl. Toss cucumbers with kosher salt and completely cover with ice; set aside for 2 hours.
2. Pour cucumber, ice and salt mixture into a colander and rinse thoroughly to remove the salt.
3. Add vinegar and sugar to a large pot and bring to a boil; stirring continuously to dissolve the sugar. Reduce heat and stir in mustard seed, cinnamon, turmeric, ground clove, nutmeg and celery seed.
4. Place cucumbers and onions into the pot and bring to a boil, as soon you see a small bubble remove from the heat.
5. Use a slotted spoon to transfer cucumbers and onions evenly into clean jars of your choice. Spoon the mixture from the pot into the jars. Allow to cool before you cover and refrigerate.

Note: These pickles take 48 to get their flavor. The longer they sit in the refrigerator the better the flavor will be. Pickles must stay refrigerated and will last 6-8 months.

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