Wedding DIY....
Hey folks!
I'm sure you've been anxiously waiting for a DIY post for all the wedding crafts I kept myself busy with the past few months. There are so many that I'm going to tantalize you with photos and descriptions now. Later, I will post tutorials or at least links to the tutorials that inspired me.
Ready?
First of all....the wedding dress...
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The Hairpieces...
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The Wedding Doughnut Display...
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The Programs, Guest Haikus, Celebratory Flags, Personalized Pens...
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Bouquets, Boutineers, Corsages, Wristlet...
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Garland for the Card Box...
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Gifts for the wedding party...
Rings for the ladies...
Cufflinks for the guys
(amazingly enough...not a single picture was taken of anyone's cufflinks...) They were like the cufflinks in my etsy shop, only with initials.
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Tea Favors...
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Vintage Napkin silverware rolls with tags containing awesome quotes...
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Signage...
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My Mom and Stepdad created this amazing Chuppah to stand under for the ceremony...gorgeous..isn't it? I don't think the photos truly do it justice though...
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AND a non-crafty tutorial on hair and make-up...
You'll excuse me for the lack of blogging while in the process of these wonderful crafting activities...? Good. I'll see you next time around and I'll go into tutorial detail..........
PS...some of the Photographs were brought to you today by camera happy friends and family, others are courtesy of our fantastic photographer, Kalen Marie Curtis of Kalen Marie Photography.
I'm Back!
Shoe Love
As it has been far too long since my last post; I decided to make today's post a fun one and share some shoe love. I kind of have an obsession with vintagey things; both as inspiration and the real thing. Behold these vintage inspired and recreated lovelies (they vary from resonable expenditure on a budget to 'oh crap! I just spent all my rent money on shoes!')
Some Vintage inspired Jimmy Choos
How Gorgeous are these by Ralph Lauren?
These T-straps are lovely!
These are adorable!They are called the Bergman by Seychelles
Another by Seychelles!
I want a pair of these so much! Too bad they are out of my size!
www.modcloth.com/Womens/Shoes/Heels/-In-With-the-New-Heel-in-Mustard">
These are lovely...
Remix Vintage makes these fabulous 1940s recreations! If you are looking for vintage recreation shoes...this is a great place to find them.
www.remixvintageshoes.com/40shighheels.html">
Well, this last pair of shoes has no obvious vintage ties...but they sure are fun!Yes! Alexander McQueen!
That should brighten up your Saturday!
Some Vintage inspired Jimmy Choos
How Gorgeous are these by Ralph Lauren?
These T-straps are lovely!
These are adorable!They are called the Bergman by Seychelles
Another by Seychelles!
I want a pair of these so much! Too bad they are out of my size!
www.modcloth.com/Womens/Shoes/Heels/-In-With-the-New-Heel-in-Mustard">
These are lovely...
Remix Vintage makes these fabulous 1940s recreations! If you are looking for vintage recreation shoes...this is a great place to find them.
www.remixvintageshoes.com/40shighheels.html">
Well, this last pair of shoes has no obvious vintage ties...but they sure are fun!Yes! Alexander McQueen!
That should brighten up your Saturday!
Tea Desserts for a Party....
Recently, I volunteered to make a few desserts for a Alumnae Group that I'm involved with's High Tea. I decided to make lush Chocolatey Brownies, Southern Tea Cakes and individual White Chocolate Cheese cakes.
For the Southern Tea Cakes, I used Paula Dean's recipe off the Foodnetwork's site. They turned out rather good. I had never made Southern Tea Cakes before and I was a bit suprised when they tasted and looked rather like not-too-sweet sugar cookies.
I included the recipe below in case you are interested....
Paula Dean's Southern Tea Cakes
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.
I also made these lovely white chocolate mini cheesecakes from Bon Appetit that turned out delish! Instead of making the strawberry sauce, I simply topped half of these babies with sliced strawberries. I kind of improvised with creating them too. I only had one 6-muffin pan...and they had to sit overnight. What was used instead...why ramekins, small dip bowls, coffee mugs and tea cups!! I am a little proud of the ingenuity involved.
Here's the recipe below (Note: Rosewater could not be found...for once disappointed in the Dekalb farmer's market...shocking - Vanilla extract was used)
Strawberry and White Chocolate Mini Cheesecakes
The muffin cups are brushed with oil before lining them with plastic. This helps the wrap stick to the bottom and sides of the cups, making it easy to form the cheesecakes.
Makes 8
PREP TIME: 50 minutes TOTAL TIME: 8 hours 50 minutes (includes chilling time) Recipe by Jill Dupleix
April 2011
Ingredients
3 1/2 ounces gingersnap cookies (about 13)
2 1/2 tablespoons unsalted butter, melted
3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped [Marcy NOTE: used Ghiradelli Chips]
1/2 teaspoon unflavored gelatin
1 8-ounce package Philadelphia- brand cream cheese [Marcy NOTE:used lowfat; still great]
1/2 cup plain whole-milk yogurt or sour cream [Marcy NOTE:used low-fat - they turned out great anyway]
3/4 teaspoon rose water or vanilla extract
1/4 cup sugar
1 8-ounce container fresh strawberries, hulled, halved or quartered if large, divided
1 tablespoon powdered sugar
ingredient info
Rose water is available at some supermarkets and at specialty foods stores and Middle Eastern markets.
Preparation
Brush 8 standard (1/3-cup) muffin cups lightly with vegetable oil. Line each cup with plastic wrap. Finely grind cookies in processor. Add melted butter; process to blend. Press crust mixture firmly onto bottom of prepared muffin cups, dividing equally (about generous 1 tablespoon for each).
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Reserve saucepan, adjusting water level to reach depth of 3D4 inch to 1 inch; set aside.
Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 5 minutes. Bring water in saucepan to simmer. Place small bowl with gelatin in saucepan and stir until gelatin dissolves. Remove small bowl with melted gelatin from water.
Puree cream cheese, yogurt, rose water, and sugar in processor until smooth. Add melted white chocolate and gelatin; process until smooth. Divide mixture among prepared cups, pouring atop crusts. Cover and chill overnight.
Place half of strawberries in processor. Add powdered sugar and process until smooth. Transfer to small pitcher. DO AHEAD Strawberry puree can be made up to 1 day ahead. Cover and chill.
Using plastic wrap as aid, lift cheesecakes from cups. Remove plastic wrap and transfer cheesecakes to plates, crust side down. Arrange remaining cut strawberries atop cheesecakes. Spoon strawberry puree over and serve.
And the amazing brownies? I baked up a pan of brownies, let them cool completely and cut them into bite-sized bits. Then, I cheated a bit; I spread on some fudgey frosting from a can. I know, I know...but I have yet to perfect the fudgey deliciousness that is canned fudge frosting.
The recipe for the brownies? Well, I pulled it off a site online ages ago and saved it onto my computer. I don't know the site...nor the person who created the recipe...so it is my disclaimer to anyone who recognizes their brownie recipe...
Yum Brownies
Ingredients
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Servings Per Recipe: 24
Now you have some delish desserts to bring to a party, or even just treat yourself. Or you could always throw a tea party yourself...hmmmm...ideas...
For the Southern Tea Cakes, I used Paula Dean's recipe off the Foodnetwork's site. They turned out rather good. I had never made Southern Tea Cakes before and I was a bit suprised when they tasted and looked rather like not-too-sweet sugar cookies.
I included the recipe below in case you are interested....
Paula Dean's Southern Tea Cakes
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.
I also made these lovely white chocolate mini cheesecakes from Bon Appetit that turned out delish! Instead of making the strawberry sauce, I simply topped half of these babies with sliced strawberries. I kind of improvised with creating them too. I only had one 6-muffin pan...and they had to sit overnight. What was used instead...why ramekins, small dip bowls, coffee mugs and tea cups!! I am a little proud of the ingenuity involved.
Here's the recipe below (Note: Rosewater could not be found...for once disappointed in the Dekalb farmer's market...shocking - Vanilla extract was used)
Strawberry and White Chocolate Mini Cheesecakes
The muffin cups are brushed with oil before lining them with plastic. This helps the wrap stick to the bottom and sides of the cups, making it easy to form the cheesecakes.
Makes 8
PREP TIME: 50 minutes TOTAL TIME: 8 hours 50 minutes (includes chilling time) Recipe by Jill Dupleix
April 2011
Ingredients
3 1/2 ounces gingersnap cookies (about 13)
2 1/2 tablespoons unsalted butter, melted
3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped [Marcy NOTE: used Ghiradelli Chips]
1/2 teaspoon unflavored gelatin
1 8-ounce package Philadelphia- brand cream cheese [Marcy NOTE:used lowfat; still great]
1/2 cup plain whole-milk yogurt or sour cream [Marcy NOTE:used low-fat - they turned out great anyway]
3/4 teaspoon rose water or vanilla extract
1/4 cup sugar
1 8-ounce container fresh strawberries, hulled, halved or quartered if large, divided
1 tablespoon powdered sugar
ingredient info
Rose water is available at some supermarkets and at specialty foods stores and Middle Eastern markets.
Preparation
Brush 8 standard (1/3-cup) muffin cups lightly with vegetable oil. Line each cup with plastic wrap. Finely grind cookies in processor. Add melted butter; process to blend. Press crust mixture firmly onto bottom of prepared muffin cups, dividing equally (about generous 1 tablespoon for each).
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Reserve saucepan, adjusting water level to reach depth of 3D4 inch to 1 inch; set aside.
Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 5 minutes. Bring water in saucepan to simmer. Place small bowl with gelatin in saucepan and stir until gelatin dissolves. Remove small bowl with melted gelatin from water.
Puree cream cheese, yogurt, rose water, and sugar in processor until smooth. Add melted white chocolate and gelatin; process until smooth. Divide mixture among prepared cups, pouring atop crusts. Cover and chill overnight.
Place half of strawberries in processor. Add powdered sugar and process until smooth. Transfer to small pitcher. DO AHEAD Strawberry puree can be made up to 1 day ahead. Cover and chill.
Using plastic wrap as aid, lift cheesecakes from cups. Remove plastic wrap and transfer cheesecakes to plates, crust side down. Arrange remaining cut strawberries atop cheesecakes. Spoon strawberry puree over and serve.
And the amazing brownies? I baked up a pan of brownies, let them cool completely and cut them into bite-sized bits. Then, I cheated a bit; I spread on some fudgey frosting from a can. I know, I know...but I have yet to perfect the fudgey deliciousness that is canned fudge frosting.
The recipe for the brownies? Well, I pulled it off a site online ages ago and saved it onto my computer. I don't know the site...nor the person who created the recipe...so it is my disclaimer to anyone who recognizes their brownie recipe...
Yum Brownies
Ingredients
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Servings Per Recipe: 24
Now you have some delish desserts to bring to a party, or even just treat yourself. Or you could always throw a tea party yourself...hmmmm...ideas...
Caprese Sandwich and Soup combo ....Grilled Cheese!
I am a huuuge fan of the grilled cheese and tomato soup combination. With spring blossoming here in the ATL, I wanted a way to freshen up one of my favorite combos. How? you ask. Give it a caprese twist! Toss a bit of basil on a grilled cheese and serve it alongside a simple tomato soup. The ultimate comfort food.
For the Tomato Soup:
Melt 1 Tablespoon of unsalted butter in a saucepan. Add 1 Tablespoon of flour and stir together until combined. Let the flour cook in the butter for just a couple of minutes or so. Toss in two crushed cloves of garlic. Add 1 cup of your choice of milk or cream (you could use whole, skim, 2%, unflavored Almond, unflavored Soy, etc). Add 1/2 teaspoon Better than Boullion vegetable base or a half a cube of vegetable boullion. Toss in a 28 oz can of crushed tomatoes and 1 teaspoon of sugar. Season with salt and pepper to taste and cook until hot and bubbly. Makes more than enough to satisfy two hungry folks.
For the Mozzarella Basil Grilled Cheese:
Spread softened butter lightly on one side of four pieces of bread. Place two of the slices butter side down on a frying pan or griddle on medium heat. Heap a little pile of mozzarella cheese on top of each slice. Let melt slightly. Put two fresh basil leaves on each sandwich. Top each sammy with the last pieces of bread butter side up. Press down a bit. Flip them over and cook the other side until golden. Makes two sandwiches - to share or eat all by one super hungry person.
Dip your delicious little sandwich into the soup for a caprese combo...enjoy!
SO good I couldn't wait to devour this...
For the Tomato Soup:
Melt 1 Tablespoon of unsalted butter in a saucepan. Add 1 Tablespoon of flour and stir together until combined. Let the flour cook in the butter for just a couple of minutes or so. Toss in two crushed cloves of garlic. Add 1 cup of your choice of milk or cream (you could use whole, skim, 2%, unflavored Almond, unflavored Soy, etc). Add 1/2 teaspoon Better than Boullion vegetable base or a half a cube of vegetable boullion. Toss in a 28 oz can of crushed tomatoes and 1 teaspoon of sugar. Season with salt and pepper to taste and cook until hot and bubbly. Makes more than enough to satisfy two hungry folks.
For the Mozzarella Basil Grilled Cheese:
Spread softened butter lightly on one side of four pieces of bread. Place two of the slices butter side down on a frying pan or griddle on medium heat. Heap a little pile of mozzarella cheese on top of each slice. Let melt slightly. Put two fresh basil leaves on each sandwich. Top each sammy with the last pieces of bread butter side up. Press down a bit. Flip them over and cook the other side until golden. Makes two sandwiches - to share or eat all by one super hungry person.
Dip your delicious little sandwich into the soup for a caprese combo...enjoy!
RIP Elizabeth Taylor
In memory of the passing of Elizabeth Taylor...I have added few clips as a tribute to an amazing actress and humanitarian...
Who's Afraid of Virginia Woolf
Cat on A Hot Tin Roof
Trailer from Cleopatra..
Who's Afraid of Virginia Woolf
Cat on A Hot Tin Roof
Trailer from Cleopatra..
Keep on Runnin'.....
Hello, folks...sorry I've been on hiatus. My day job has me swamped with tasks; I've started training for a 10K; and wedding planning has appeared to swallow most of the available time I have on a day to day basis.
Wait...you're training for a 10K? Why?!! Well, for the past five years, I had been watching the Peachtree Road Race speed by the front steps of the apartment building I had been living in. Every year I had said to myself that I needed to sign up, train, and run. Has it been difficult? a little bit. Mostly, my motivation to continue on suffers a bit,and I have to push through. My goal - to push through and finish. Not only finish, but finish with a time to be proud of.
How to get training? Well, I printed out the following; a beginner's 5K training program, a program that trains you from a 5K to a 10K, and then parts of a program that help you with your time.
Here are a few helpful links if you are interested in getting yourself into 10K shape:
To get from a beginner to a 5K-er
Fitness Magazine's 5K program
Runner's World 5K program
Running Times' 5K training
To bump up from a 5K to a 10K
Novice 10K training
To bump up your 10K
Running Planet.com
Now, there are hundreds of training programs out there, all geared towards different levels of fitness and amount of time to train. Find a program that works for you and...Good Luck!
Wait...you're training for a 10K? Why?!! Well, for the past five years, I had been watching the Peachtree Road Race speed by the front steps of the apartment building I had been living in. Every year I had said to myself that I needed to sign up, train, and run. Has it been difficult? a little bit. Mostly, my motivation to continue on suffers a bit,and I have to push through. My goal - to push through and finish. Not only finish, but finish with a time to be proud of.
How to get training? Well, I printed out the following; a beginner's 5K training program, a program that trains you from a 5K to a 10K, and then parts of a program that help you with your time.
Here are a few helpful links if you are interested in getting yourself into 10K shape:
To get from a beginner to a 5K-er
Fitness Magazine's 5K program
Runner's World 5K program
Running Times' 5K training
To bump up from a 5K to a 10K
Novice 10K training
To bump up your 10K
Running Planet.com
Now, there are hundreds of training programs out there, all geared towards different levels of fitness and amount of time to train. Find a program that works for you and...Good Luck!
Book Sculptures
With the advent of the popularity of e-book readers, many are wondering what will become of those wonderful physical books that populate shelves. As convenient as the Nook or Kindle are; there are many who would argue that there is nothing akin to cracking the cover of a well-loved book.
One artist seeks to put unused books into a good use. Check out a these sculptures by Brian Dettmer....
Dettmer, also known as the "Book Surgeon", does not place anything new on these books. He only subtracts.
To check out an interview with Brian Dettmer click here.
Or.... to check out his website click here.
One artist seeks to put unused books into a good use. Check out a these sculptures by Brian Dettmer....
To check out an interview with Brian Dettmer click here.
Or.... to check out his website click here.
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