I loved doing this fun commercial shoot with Abernathy Cochran Real Estate Group! It was so fun to flex my table styling muscles as we put together a lovely autumn holiday table. Look closely at the place cards...I love to sneak in characters names from my favorite shows in every shoot I do.
"...for I would ride with you upon the wind and dance upon the mountains like a flame!"
-William Butler Yeats
This lovely wedding on a South Georgia horse farm took place on a blustery, sunshiney October day. Marci and Ross' love and commitment was evident in every detail, and CL Money Films captured the day beautifully. The wind and dappled sunshine are the most beautiful backdrop to this sweet couple!
Sometimes, in the midst of struggles, God brings something delightful to shine a light into the darkness. This has not been an easy year for me or for this little business, so it was a sweet little surprise to be interviewed by The Gainesville Times a few weeks ago. I loved sharing about my inspiration and my hopes for how this business will grow and impact our community for good. Here's the link if you'd like to take a look!
The amazingly talented Sarah Ingram and I did a sweet little shoot on a cold, clear winter morning in my backyard. The chilly light made these little blossoms sparkle! Sarah's film skills perfectly show off the texture of my hand-dyed runners and antique place settings. Enjoy all the pretty!
This sweet Birmingham wedding was overflowing with joy, love and laughter. It was a gift to be part of such a happy event! Many blessings to this precious couple as they begin their journey together!
I can't help but get excited for a wedding...there's something about the gravity of the commitment and the importance of celebration that really speaks to me. It's even more fun when the bride and groom are friends, and their story is a picture of redemption and grace. I was honored to take on the design of their barn wedding, and the photos turned out beautifully! Here's a sneak peek, and for the full story head over to Happy Everything Co.
This summer I had the incredible blessing of attending a flower design workshop with Amy Osaba Events. I learned so much, and it really opened up a new love in my heart for working with flowers. I'll write more about the event later, but for now here are some photos taken by the lovely Sawyer Jones.
hello, friends. It has been far too long since I have written in this space! I apologize for my long absence. Life moves quickly and the time just flies away...and before I could even blink, school has begun again and we are moving on with a new year.
For the first time, both of my sweet girls are in school. I have shed many tears over this, but they seem to be loving school and doing so well. So, my promise to myself (and to you!) is to use my newly free(er) time to work on this site and make it better than it's been. I will post more frequently, and hopefully we can have some great interaction here!
Have a great Labor Day weekend, and I'll see you here again soon.
A few weeks ago, I painted a new menu board for the
. In unrelated news, I gained a million pounds from eating pie for a week straight!
Seriously, these are the best pies I have EVER tasted! My current favorite is the strawberry pie, but every other flavor is amazing, too. Amanda Wilbanks, the owner, uses only real, high quality ingredients, from her perfect, all butter, pate brisee crusts to the organic fruit fillings. They serve coffee from Jittery Joe's, a favorite Athens coffee house.
Go grab a slice (or petite pie) for lunch and you'll be hooked!
What have you been reading lately? I just finished Donna Tartt's The Goldfinch, and I'm really curious to know what you think of it. This book really made me wish I had a book club with whom to discuss it!
The Goldfinch has been getting a lot of attention/acclaim on social media, so I knew it would be an interesting read. But, now that I'm finished, I'm not completely sure what I think of it! That's never happened to me before, so I think I will reread it a bit more analytically. Please let me know if you've read it (or plan to), and what you think of it!
Tonight we made a delicious Moroccan vegetable tagine (stew) from Athena Calderone's recipe (http://eye-swoon.com/the-kasbah-chronicles/). It was amazing! Such rich flavor in such a healthy dish. It takes quite a bit of chopping, so put on a great song and get to it! Try it out yourself and let me know what you think!
In the latest of forehead-smacking, "why have I never done this before" ideas, I give you balsamic roasted Strawberries. My friends in Florida, please immediately get some fresh Plant City strawberries, bring them home and do this. You'll be so happy you did! And then you'll just need to make some rich, creamy homemade cheesecake so you can pour these on top (that is, if you have any of these left to use!)
Rinse, hull and slice your berries, toss them with some sugar and balsamic vinegar. Throw them on a parchment lined baking sheet and put them in a 375 degree oven for 25 minutes. I dare you not to eat the whole pan as soon as you take them out!
3 tbsp good quality olive oil
2 medium sweet onions, finely chopped
A few cloves of garlic, very finely minced
1/2 cup fresh lemon juice (I used the juice of 3 medium lemons)
6 cups homemade (or store bought) chicken stock, plus more for adding later
1 1/2 - 2 pounds boneless skinless chicken breasts, cut into 4-inch segments
1 1/2 cups orzo
5ish ounces fresh arugula
Crushed red pepper flakes
Place a large Dutch oven over low heat. Pour in the olive oil and, when hot, stir in the onions. Cook, stirring frequently, until soft and translucent, about 10 minutes. Add the garlic and cook for one minute. Pour in the lemon juice and turn the heat to high. Cook until liquid is completely reduced. Add the stock and bring to a boil.
Add the chicken and Parmesan rind and cook for 30 minutes or until chicken is cooked through. If necessary, add more broth to cover chicken. Using two forks, shred the chicken in the pot, and remove the Parmesan rind. Bring the soup to a boil and add the orzo and arugula. Cook for 7-8 minutes or until orzo is cooked through. Salt to taste.
Ladle soup into bowls and top with crushed red pepper flakes and shaved Parmesan. You could also top with Italian parsley or homemade croutons. Hope you enjoy this, and please let me know how it turns out!
I've long been a fan of Phyllis Grant's lovely blog Dash and Bella. Her stories, photos and recipes are always fresh and inspiring to me. Tonight I made her Dutch Baby pancakes for dinner. I added some Bonne Maman plum preserves, and used ricotta instead of creme fraiche. Oh my goodness, was this amazing! Seriously so delicious...Nate and the girls gobbled it up and we tore in to the second one as well. I will be making more of these in the future...I have no idea why I waited this long to try it!
Whip one up today...you won't regret it! Let me know how you flavor yours. Happy eating!
The winter holidays are always my favorite time of year! It looks (and feels!) like snow today, and I just came inside from trimming armloads of cedar to make into wreaths and garlands. After a quick trip to the florist and a few hours spent gilding pine cones, I am ready to begin the first round of decor-making.
This year my home has to be decorated by December 3rd because we are hosting a big party that evening. So, I'll get right to work on this and hopefully I'll have some finished work to share with you soon!
Alright people, it is officially fall! Bring on the sweaters, boots, apple cider, and chilly temps! I get excited for fall each year...somehow it seems like the start of something fresh and happy each time. Here's hoping we can say goodbye to warm weather until next summer.
Have you ever heard someone say, "we don't have a word for that in English?" This is one of those instances. I love the French word "dishabille." It perfectly explains my approach to style. My aim in dressing each day and in dressing my home is to be considered, put together and original, but in a way that isn't fussy. Like well-dressed but always approachable and a teeny bit undone. What are some of your favorite words?