Friday, May 11, 2012

the Met


Every time is like the first time.

Happy Friday!

Thursday, May 10, 2012


{ava grace photography}

Have you ever wondered what it would be like to prepare a seven course French dinner? Well, Savannah of Ava Grace Photography did when she was planning a birthday party for her husband and photography partner Philip. Savannah enlisted the help of her sister and the birthday boy to create a menu that would make Julia Child proud. After two weeks of careful preparation, she chose an Alsatian cheese tart for the apéritif, soup à l'oignon gratinée, a fish course of red pepper rouille and shrimp toast, a watermelon sorbet palate cleanser, an entrée of Cornish hen coq au vin with garlic mashed potatoes an French cut green beans, et la pièce de résistance a heavenly flourless chocolate cake

Not only did Savannah share all the beautiful images from their gorgeous birthday bash, she was kind enough to post all the recipes she used for her delicious menu. Invites, menu and place cards were designed by the talented Hillary Butler, and the chairs, place settings, flatware and napkins were provided by Mahaffey Tents. Two weeks of intense planning certainly paid of for this happy couple. Even better than the elaborate spread are the smiles on everyone's faces. 

Wednesday, May 9, 2012

Sunny Cups

{lindsay tarquinio}

I don't always eat breakfast in the morning (not good, I know), but I absolutely love breakfast food. I was the kind of kid who wanted to have pancakes during snack time and Eggs Benedict for dinner on a school night. I suppose growing up Filipino, the traditional American breakfast always appealed to be because traditional Filipino breakfasts are not so different from any other meal of the day; mostly savory with a hefty portion of meat or fish and sautéed veggies over steamed white rice, sometimes with a fried egg on top for good measure. So anyhoo, I'm always on the lookout for quick, easy and healthy breakfast options and found these baked egg cups on The Simple Delights. I think they look like sunshine in a breakfast cup, don't you?

Baked Egg Cups


12 large organic eggs

12 thin round slices of deli ham

1/2 cup of your favorite cheese (this recipe called for Parmesan)

1/2 cup diced scallions

Fresh cracked Sea Salt and Pepper


Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.

Bake the eggs for about 12 minutes, until the white is firm and the yolk is still nice and runny.

Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot.  Yield: 12

Bonus points, these baked egg cups are only 100 calories a cup and have 17.6 grams of protein each. Get yourself in the kitchen asap! I promise this is a good one.

Tuesday, May 8, 2012


{jose villa}

Forget the pot of gold, I'll take one of each in a size 5, please and thank you.

Monday, May 7, 2012


{jose villa & elizabeth messina}

Good morning, dearies! It's a beautiful Monday, and I'm back from a week spent almost entirely unplugged. Chris came to visit last weekend and was only supposed to stay for a couple of days, but he decided to stay for almost the whole week. We were so caught up in our picnics, bike rides, and café and bookstore adventures that technology took a back seat. No computers, no tv, cellphones and email only in case of emergency-it was amazing. We even nixed the iPods and spun an eclectic vinyl mix of Edith Piaf, Bob Dylan, and the Cure. So lovelies, I apologize for the abrupt absence, but it felt pretty great to unplug. I'm off now to catch up on your wonderful blogs; I missed you most through the techno-strike! I snuck in a couple of comments on a few of your blogs last Tuesday while Chris was still sleeping-shh! Don't tell! Hope you've all have a wonderful weekend and that the sun is shining brightly wherever you are.