Tuesday, October 21, 2014

Kearns Party of 2: Rehearsal Dinner

It has been four months [and counting] since our wedding celebration day in June, and we've officially been Mr. and Mrs. for exactly 10 months now!

For our year's worth of wedding planning I shared tips, ideas, and photo inspiration for our big day (and yours!), and now I am ready to share the incredible pictures that our photographers snapped of June 21, 2014!

But first I'm going to start with the rehearsal dinner. Although we didn't have Joy and Ryan Davis there to photograph the details, laughter, toasts, and delicious food, my MIL did get a few photos of the decor she put together, and we were able to get a professional shot of the invite the next day!

Photo above by Joy Davis Photography
Custom invite via Pretty Little Papers on Etsy
 We had a private upstairs room in the charming 6th and Main in downtown North Wilkesboro. It was such a sweet, intimate night with our immediate family and wedding party. The toasts were both hilarious and sentimental, and I absolutely treasure the moments we shared with our nearest and dearest.

Stay tuned for wedding goodness coming soon!

XOXO,
R

Monday, October 20, 2014

Baked Blueberry French Toast

A weekend tradition for the Mr. and I always revolves around cinnamon buns. Depending on our plans, we'll bake and devour either Saturday or Sunday morning--but they're pretty much always a weekend staple. Minis, giants, cream cheese icing, or Cinnabon cinnamon, organic, processed..we love them all.

But the soft cinnamon bread and sugary icing was starting to get a wee bit old. So I, of course, turned to Pinterest..and found this recipe for Baked Blueberry French Toast.

After a trip to the Tanglewood Park Farmers Market to pick up this gorgeous homemade wheat bread loaf, I couldn't wait to get started.


Ingredients
  • 8 pieces of bread (I did half thick organic white bread and half with this whole wheat loaf)
  • 5 eggs
  • 1/4 cup milk
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinammon
  • 2 cups blueberries
  • cooking spray
  • 8+ pats of butter (1+ per slice of bread)


Directions
  1. Preheat oven to 350 degrees F
  2. Spray a large cookie sheet with baking spray
  3. In a large bowl whisk together the eggs, milk, maple syrup, salt, and cinammon
  4. Dip each piece of bread in the batter, soaking on both sides and letting the excess drip off
  5. Place each soaked piece of bread on the cookie sheet and let sit for 5-10 minutes
  6. Top with blueberries (thawed)
  7. Bake for 25-30 minutes until bread is golden brown
  8. Remove from oven and add butter and maple syrup
  9. Serve and enjoy!

The best part about making baked french toast is that the prep time is short and after it's in the oven you can chat with guests, or in my case--spend a little time with my Mr. instead of being in the kitchen the whole time.

XOXO,
R

Wednesday, October 15, 2014

Non-Alcoholic Moscow Mule

I spotted a pair of moscow mule mugs at TJ Maxx several months ago, but decided against the purchase (one of those moments where you look back and wonder what in the world was I thinking?!). During our Charleston vacation, the Mr. and I spotted a vintage set while window shopping just as the shop was closing. I decided right then and there that I would make a set my own!

Thank goodness TJ Maxx hadn't sold out, and I was able to pick up a matching set of four for our ever-growing collection of barware!

And the perfect way to celebrate this new purchase is with a fresh [non-alcoholic] Moscow Mule, of course!

*Ingredients:

  • 2 oz. fresh lime juice (unless you get gigantic limes like I did, you'll need about 2 limes)
  • A few slices of fresh lime or ginger for garnish
  • 1 cup ginger beer**
  • 2 tablespoons simple syrup
  • 4 oz. club soda, tonic, or sparkling water (replace this with vodka for the alcoholic version)
  • Ice cubes (bonus: freeze a little lemon and lime juice and ginger beer as ice cubes to prevent a watered down drink)
          *This recipe makes a full mug of the Moscow Mule--you can easily half the recipe for a smaller cup
          **There are several brands available, especially in the fall months, and they all work great! Don't substitute this for ginger ale, though, as that is much sweeter and won't give the little bite that Moscow Mules are known for


Directions:
  1. Add all ingredients together and stir well (you can shake instead of stir if you're making the alcoholic version without the club soda)
  2. Garnish with a fresh lime slice and/or slice of ginger
  3. Enjoy!



XOXO,
R

Monday, October 13, 2014

Chia Limeade

While lounging inside one dreary afternoon, the Mr. and I stumbled upon Food Network and the very end of a recipe on Chia Limeade. I love, love limeade and knew that this would be a great way to try something new and healthy! I made a pitcher a few days later, and it is better than I expected!

Ingredients:
  • 1 cup fresh lime juice (around 6 gigantic limes or around 8 regular size)
  • 3 tablespoons chia seeds
  • 5 cups water total
  • 1/2 cup sugar (you could do a little bit less for a more tart flavor)
  • 1/4 cup fresh mint leaves, loosely packed
  • Ice cubes (bonus: freeze a little lime juice and mint leaves as ice cubes to prevent a watered down drink)
Directions:
  1. In a medium bowl mix the chia seeds and 1 cup cold water. Let stand for 15 minutes.
  2. Mix 4 cups cold water with the 1/2 cup sugar in pitcher, stirring until the sugar completely dissolves.
  3. Add 1 cup lime juice and stir to combine.
  4. Stir in the chia seeds (no need to drain or rinse--the acidity from the limes will dissolve the jelly-like texture!).
  5. Garnish with the fresh mint leaves and lime slices.
  6. Enjoy! 



Let me know if you try this and if you love it or not!

XOXO,
R