I miss the simplicity of the waves washing against white sand. But it doesn't mean I can't bring such sun-kissed beach serenity back home. Prompted by a new hair care routine, I began to reflect on the most coveted parts of vacation and motivated myself to make them new priorities in Memphis, too.
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By this point in August, it’s inevitable that rosé has stolen our summer hearts and this season’s wine cellars. The “yes way rosé” mantra has captured social media, restaurant and patio concentrations (mine included). I simply couldn’t say farewell to the season without throwing a wine-tasting party with the girls — thus, the rise in rosé’s popularity not only prompted our party’s culinary palate, but also every other detail, as well.
Click to see my first seasonal entertaining feature in StyleBlueprint!
Special thanks to Micki Martin photography, Social for tablescape details, and Kirby Wines for the gorgeous rosé selection!
Bella Glois Pinot Noir Blanc
Gerard Bertrand Cote des Roses
Chateau du Berne Impatience
Monmousseau Rosé d’Anjou
Pascal Jolivet Sancerre Rosé
Vin Gris of Pinot Noir
The menu...
Watermelon + feta arugula salad
Heirloom tomato + ricotta tart
Charcuterie board + accompaniments
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For the first taste of the Cara + Alex wedding brand, our save-the-date mailings needed a detailed differentiator. Traditionally received as a basic reminder--wedding couple, date and location--our version begged for creativity and clean, sophisticated production to set the stage for our March affair.
I'm lucky to spend my days alongside a team of brilliant creatives at DCA, a Memphis-based creative communications consulting firm. They've treated my and Alex's wedding as a formal client with brand attributes and applications; and the save the date mailer and wedding website were the first steps of the process. Pairing DCA's design with The Stovall Collection's talented production team was a match made in heaven. Stovall's copper foil and embossment expertise marked the best introduction for our out-of-town wedding guests.
We needed a Caramelized touch to the trusted package, of course; so a candied dates recipe was featured to help "save the dates." I hope you'll try it out!
Makes 24 dates
1 lb. (about 2 dozen) pitted medjool dates ½ cup raw walnuts, halved 1 cup unrefined organic cane sugar ¼ cup water
1. Make small length-wise cut in each date and insert walnut half.
2. Lightly brush each date in water.
3. Roll dates in sugar individually until well coated, then place on parchment paper.
4. When dry, dates can be stored in muslin bag or airtight container.
Hang up the bunting banner, stock up the bar cart, and send out your invitations. It's party time.
My fiancé and my childhood best friend were both celebrating birthdays just days apart, so I took charge to host our friends for bourbon drinks and sophisticated (and very simple) snacks.
I began with a quick farmers market grab of sunflowers and a trip to Miss Cordelia's for cheese, charcuterie and other appetizer ingredients. Though the presentation might have made this look like an all-day labor, the assembly was absolutely easy. Keep scrolling for step-by-step creations to throw together a cocktail party in a matter of minutes!
The hors d'oeuvres...
Mozz pops
Cheese + charcuterie
Pork belly and peach flatbread pizza
Homemade guac with fresh cilantro and heirloom tomatoes
I know I'm not alone when I vent about this humid heat wave. High temps are admittedly preventing me from enjoying the outdoors and prompting me to eat more ice cream than a Ben & Jerry's breakup. However, I've chosen to satisfy my frozen fix with local scoops and sips. Try these and out let me know who to add.
Feeling peachy this week? If so, you're in luck.
For an even sweeter end to summer, turn a farmers market bounty into a show-stopping dessert. Ripe peaches caramelize in the oven with a coarse crumble of healthy-ish ingredients, including King Arthur whole wheat flour. As Jeannine of Love & Lemons suggests (who inspired this recipe), serving piping hot with scoops of vanilla bean ice cream.
Makes 8 servings
2/3 cup rolled oats 2/3 cup chopped pecans 1/2 cup whole wheat flour 2/3 cup brown sugar 1 teaspoon cinnamon pinch of salt 6 tablespoons cold butter 8 peaches, sliced
1. Preheat the oven to 350 degrees and brush an 8"x8" baking dish with butter.
2. Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt. Add the butter and give it a few short pulses until the the mixture clumps together. If too dry, add water one teaspoon at a time. If too wet, add a little more flour.
3. Place the sliced peaches into the dish, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 18-20 minutes.
