Hosting my first bridal shower was no easy task. My friend and I threw a lingerie shower to celebrate and prepare our dear friend for married life. The Bride to Be was showered with panties and everything frilly, sweet and sexy! The “Love is in Bloom” theme was brought to life with garden fresh baskets over flowing with lettuces and strawberries and many other girly details.
We served all the fixin’s for the Bride’s favorite salads: BBQ Chicken Salad, Summer Salad, Chinese Chicken Salad and Cobb Salad.
My friend put each adorable place setting together layering pink and gold paper plates from Target and topped with berry baskets from Etsy. Each berry basket contains a “see you at the kiss” bag filled with Hersey kisses, a welcome/thank you note, the garden menu, and a quiz testing how well the guests know the groom. Sparkly gold place cards and mason jars with twine and gold stripped straws are little touches that make each place setting extra special.
The lace tablecloths are topped with large mason jars that have been spray painted with Metallic Gold and filled with natural spring blooms . The table is personalized with pictures of the soon to be bride and groom.
The fondue bar was adorned with mini cupcakes and sprinkles, marshmallow and graham crackers for s’mores (my fav!), apple slices, donut holes, strawberries, pretzels & red vines.
The Blushing Bride recipe: 1 liter of sprite, 46 oz pineapple juice, 12 oz of frozen fruit punch concentrate and lots of ice.
Happy Spring! An entry table is one of my favorite places in my home to embrace the season or holiday. It’s one of the first things people see when they come into your home. I don’t have a grand entry way, so I just a simple and cheerful entry table that greets you right when you turn the corner is exactly what my home needed. An entry way/table should have elements that welcome guests, represent your home and style and have personal touches. I feel my entry table does just that.
Picture of my hubby and I in Yosemite this past Thanksgiving, candle from Anthropologie (this scent is to die for), planter box from Michael’s with African violets, and a bible verse wooden sign Andrew made for my birthday before we got married.
Family photos, Petites Fleur Wood Crate, mini Eiffel Tower (I love Paris in case you didn’t know), and an “M”(for my last name) my dear friend gave me in a goodie box when I got engaged.
I am in love with this Reclaimed Wood Chalkboard. Chalkboard signs are everywhere now, but Andrew surprised me with this one a few years ago for Christmas. Every month I update the calender with our plans and a cheerful message that embraces the season or upcoming holiday. Besides being super cute, it’s handy place to hang our keys and sunglasses without cluttering up the table.
When I was younger my family and I went to Mammoth every year to go skiing and snowboarding. We always stayed at the Cinnamon Bear Inn. It’s a simple bed and breakfast that warmed our hearts after a cold day on the mountain. My mom and grandpa always wanted to be out on the mountain for the first lift of the day. The only thing that got me out of bed was the possibility of Stuffed French Toast. My mom, sisters and I would pray every night and morning that they’d serve the deliciously sweet Raspberry and Cream Cheese Stuffed French Toast. They switched the breakfast everyday. If we were lucky enough to get the French Toast twice in one trip, we felt like we won the lottery. This breakfast is delicious in every way and brings back so many fun family memories.
Raspberry and Cream Cheese Stuffed French Toast (serves 4)
8 slices of wheat or white bread similar to the good old wonder bread
1/2 stick (4 oz) of light cream cheese
1/4 cup raspberry preserves
2 cups of milk (I used unsweetened vanilla almond milk)
Sprinkle of cinnamon
1/2 tsp of vanilla extract (omit vanilla if using vanilla milk)
Beat the cream cheese with a mixer or in a stand mixer for a few minutes. Add raspberry preservers and whisk to incorporate more air to make it light and fluffy.
In a shallow bowl whisk eggs, milk, cinnamon, and vanilla.
Spread one slice of bread with a generous coating of the raspberry cream cheese. Place another slice of bread on top of the filling. Continue until you have the 4 raspberry cream cheese sandwiches.
In a large skillet add a pat of butter on medium high heat. While the butter is melting and starts to bubble. Dip two of the sandwiches into the egg mixture a few seconds per side and letting the excess drop off. Avoid coating the middle of the sandwich, where the cream cheese is. Place the two sandwiches in the bubbling butter. Cook till golden brown on each side. Dip and cook the other two.
Top with powdered sugar, maple syrup and fresh berries if you fancy. Enjoy!
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Spring is finally here! Although in LA it had already felt like spring for most of winter , I was so excited for the official start of spring. I have a couple showers (2 bridal & a baby) to look forward to this spring! Spring is full of love, life and refreshment. In celebration of the first day of spring I made a spring salad that was light, refreshing and full of spring fruits and veggies. Cheers to spring!
Spring Salad (serves 2)
1 large chicken breast
Mrs. Dash No Salt Original Blend Seasoning
6 oz of spring greens
1 grapefruit (pink are delicious! but I got a whole bag full of the yellow from my grandpa)
1 large avocado, diced
1/2 mango, diced
1/4 cucumber, thinly sliced
1/4 cup feta/goat cheese
1/4 salted sunflower seeds
1 tsbp + 1 tsp grapefruit juice (from grapefruit used in the salad)
1 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
1/2 garlic clove minced
1/2 tsp Dijon mustard
1 tsp honey
freshly ground black pepper
Liberally season the chicken with salt, pepper and Mrs. Dash seasoning. Heat a skillet with cooking spray and saute chicken until browned and cooked through. Set aside to cool. Segment the grapefruit by peeling the grapefruit with a paring knife. Over a bowl to catch the juice, slice on the sides of the segment with the paring knife and scoop out. Continue all around the grapefruit. Slice all other fruits, veggies and chicken. Assemble all the salad ingredients together.
Whisk all salad ingredients together and season to taste with salt and pepper. Add the dressing over the salad and toss.