Friday, May 11, 2012
Thursday, May 10, 2012
L'anniversaire
{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.
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?
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.
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
Ingredients
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
Preparation
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
Monday, May 7, 2012
Bonjour!
{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.
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.
Friday, April 27, 2012
Thanks, Universe.
{instagram}
Happy Friday, darlings! My fortune cookie the other day put a smile on my face, and it was just the little boost I needed after a busy week. I'm getting ready in the kitchen with some of Chris' favorite snacks for a picnic tomorrow afternoon. Crossing my fingers that the weather is kind. Wishing you all a beautiful weekend! Hope whatever you have in store puts a smile on your face.
Happy Friday, darlings! My fortune cookie the other day put a smile on my face, and it was just the little boost I needed after a busy week. I'm getting ready in the kitchen with some of Chris' favorite snacks for a picnic tomorrow afternoon. Crossing my fingers that the weather is kind. Wishing you all a beautiful weekend! Hope whatever you have in store puts a smile on your face.
Thursday, April 26, 2012
Community Love
During their college years, Standard Authority printers Daniel and Chelsea worked together at a small bistro café called the French Bear in the northern Willamette Valley region of Oregon. At 'The Bear,' they developed a great love for honest and good-hearted cooking, embracing not just the fundamentals of a good culinary technique, but the beautiful sense of togetherness that can result from a great meal. The dynamic couple hope to see Standard Authority grow into a publishing and print operation to marry their love of design with the food and beverage community.
This beautiful spread immediately caught my eye because Daniel and Chelsea are such attentive and creative hosts. The rustic feel of the event was elevated by their great attention to detail in both the menu and signage. Chelsea designed and printed the napkins and menus before whipping up a simple, yet elegant feast of sea salt and pepper crackers, cedar grilled salmon and hollandaise sauce with grilled spring asparagus. For dessert, an incredibly refreshing coconut milk panna cotta with blood orange simple syrup, that's also vegan and gluten-free. Daniel manned the bar and shook up two delicious classic cocktails: a variation on La Floridita with light rum, Maraschino liqueur, fresh lime juice and agave syrup, and the Deep Sea Diver of citrus vodka, a squeeze of fresh lime, the same sweet blood orange syrup that brightened up the dessert, and a splash of cherry liqueur. It all came together with the help of Kimberly Brandt of Billede Design and was beautifully captured by the talented Sara Gray. All recipes can be found in the Spring 2012 issue of The Violet.
This beautiful spread immediately caught my eye because Daniel and Chelsea are such attentive and creative hosts. The rustic feel of the event was elevated by their great attention to detail in both the menu and signage. Chelsea designed and printed the napkins and menus before whipping up a simple, yet elegant feast of sea salt and pepper crackers, cedar grilled salmon and hollandaise sauce with grilled spring asparagus. For dessert, an incredibly refreshing coconut milk panna cotta with blood orange simple syrup, that's also vegan and gluten-free. Daniel manned the bar and shook up two delicious classic cocktails: a variation on La Floridita with light rum, Maraschino liqueur, fresh lime juice and agave syrup, and the Deep Sea Diver of citrus vodka, a squeeze of fresh lime, the same sweet blood orange syrup that brightened up the dessert, and a splash of cherry liqueur. It all came together with the help of Kimberly Brandt of Billede Design and was beautifully captured by the talented Sara Gray. All recipes can be found in the Spring 2012 issue of The Violet.
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