A beautiful trip to Brett’s family’s farm in Nebraska just became even more special… we’re engaged!
The setting, the deep fall colors of the soybean and corn fields, (and the ring of course!) completely took my breath away. I’m feeling so happy, excited and incredibly blessed.
It’s safe to assume this post will be the first of a flood of wedding finds and ideas… let the planning begin!
My girlfriends and I met at The Phoenician in Arizona for high tea, a gorgeous setting made even better by fancy teas, dainty desserts and delectable finger sandwiches. Not a detail was missed. The best part? Getting to play dress up with some of my very favorite ladies. The theme was of course, hats and vintage, so I went straight to my collection of fashions that my grandmother has given me, and her hat, dress and jewelry were a hit and so much fun to wear.
I have gorgeous friends, right?? We had such a great time – I must remember this theme for a girls’ get-together at my house soon. Here are a few tea party recipes I’ve had tucked and need to try:
Blueberry tea cake
- 8 Tbs. (1 stick) unsalted butter, melted and cooled, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cardamom
- 2 eggs
- 1 1/2 cups firmly packed light brown sugar
- 2 Tbs. dark rum
- 1/2 tsp. grated lemon zest
- 1 cup plain yogurt
- 2 cups fresh or frozen blueberries
- Confectioners’ sugar for dusting (optional)
Preheat an oven to 350°F. Butter and flour an 8-inch square baking dish.
In a bowl, stir together the 2 cups flour, the baking powder, baking soda, salt and cardamom. Set aside.
This blog is born because I need a creative place to merge my two lives.
I’m a little like Dr. Jekyll and Mr. Hyde (that is if Dr. Jekyll was less of a doctor and more of an editor, and if Mr. Hyde liked pretty things, appreciated the art of the well written word, loved dogs and pretty much all cute critters, and was a Ms.)…