Monday, April 30, 2012

springtime wedding cocktails

Raspberry Beer Cocktail

Adam and I are just dreading the task of making and sampling various pink and green cocktails to choose for our wedding's cocktail hour. The idea of wading through numerous fruity and flavorful concoctions during the coming warm, sunny days of May and June just sounds so daunting, doesn't it? This is one wedding decision that both the fiance and I are happy to spend hours "laboring" over. I'm not sure how we'll ever choose a winner, but both a pink and green cocktail champion will eventually be chosen. These are some of the contenders I'll be whipping up in the near future.

Cucumber-Lemonade Chiller

The Blushing Bride

Strawberry Basil Margarita

Cherry Beer Margarita

Classic Margarita

Vodka Gimlet

*All images from Pinterest

Thursday, April 26, 2012

green, pink and white inspiration

As usual, I'm rambling on about colors. I recently shared with you my obsession with pink, coral and blush flowers, and their prominent role in my wedding, but I've been daydreaming lately about putting my colors together in an overall scheme. Green is an obvious choice for me. I feel like if you don't love green, then it's probably not a color you'd choose. Lucky for me, I do. I have loved it since one of my lifelong best friends, Katy, adamantly named it as her favorite color. Being preteen girls, I had to choose a complementary but not conflicting favorite color, so I claimed blue as my own. Turns out, as usual, she was so wise. I think green, pink and white make such a beautiful color combo, and I can't wait to see it come to life on my wedding day. Also, beautiful drink dispensers similar to these will be serving up post-ceremony signature cocktails in a stylish way.

Monday, April 23, 2012

spring mint

I. Love. Mint. Whether in the form of trendy skinny jeans, flowing chiffon, or blended with chocolate chips in an ice cream bowl, I can't get enough. It's well known that I'm a sucker for almost any form of green, but the masses don't always agree on this often tricky-to-pull-off hue. Thankfully, mint is "in" in a big way right now, so I don't have to search far and wide to satisfy my green cravings this Spring. I often look to the amazing people at Design Seeds to pair colors in new ways, and this trend is no exception. Check out some of their pairings, mixed in with some always-welcome fashion, for some sweet minty inspiration.

Balanced out with earthy neutrals

Paired with "pops" (hehe) of complementary colors

Did I mention there's always mint chocolate chip?

Spearmint on peppermint on wintergreen...

Peach & mint: summer's perfect pairing

**All images taken from Pinterest

Tuesday, April 17, 2012

chicken laksa (curry ramen soup)

As Adam and I ate ramen noodles for dinner tonight, I remembered that I had taken these photos and forgot to post this Chicken Laksa dish. I call it Chicken Laksa, which is a Malaysian dish, but it's really just doctored-up ramen noodles. And it's got curry. And coconut milk. Yum. This is one of the easiest, cheapest dinners you can possibly make. Really, you don't even need the chicken, but you probably know my feelings on meals without meat (I tend to make very few exceptions to this rule). I got three Bauman-Slagter sized servings out of this meal, and spent less than $10. The key is to pick up a mix of chopped veggies from the salad bar, saving both time and cash. Money in the bank/in my closet.

Sunday, April 15, 2012

blackened tomatillo salsa verde

I wanted to title this post "the easiest, most infinitely adaptable, delicious salsa verde recipe ever" but that seemed just a tad over-the-top. Fortunately, I think including that description here gets the point across just the same. I found the recipe for this salsa tucked inside a Bobby Flay taco recipe. By the way, that taco recipe is money. It's absurdly delicious and crazy easy, much like the salsa itself. I've used this salsa on its own with some chips, inside Bobby's tacos, and for my own enchiladas; it has been amazing each time, each way. Bobby's version is pretty spicy, so I altered the ingredients and amounts to my liking.

Blackened Tomatillo Salsa Verde

12 tomatillos, husks removed
1/2 serrano
1 jalapeno
3/4 small red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups fresh cilantro
2 limes, juiced
3-4 T. honey

Blacken the tomatillos and peppers on a grill, or in a skillet on medium-high heat. Add a drizzle of olive oil and saute for 2 minutes. Remove from heat and allow to cool slightly. 

Place tomatillos, peppers, onion, garlic, cilantro, lime juice and honey in a blender or food processor and blend until desired consistency. Place mixture in saute pan, and bring to a simmer for 3-5 minutes.

Transfer to storage container, allow to cool and refrigerate.

Wednesday, April 11, 2012

who would think pink?

I've never been much of a pink person. I don't buy pink things, I rarely wear pink things, and I've never had the same fondness for it as most little girls. However, for my wedding, I am all about beautiful pink florals. Mine will be in the spectrum of blush, summery peach, and powdery pink tones. I've become borderline obsessed with peonies; they are huge and beautiful and would look fantastic in a June bouquet. Fortunately for me, I only learned after I fell in love with them that they are really only available around June! Mixed with English and garden roses, I can't imagine a more beautiful mix.

Monday, April 9, 2012

easter egg cupcakes

I am perpetually too late with my holiday posts; I've recognized this flaw in my posting, but can't really seem to correct it. I suppose if I were a serious/professional blogger, I would be OK with getting paid to bake Easter cupcakes a few days early and post them. But in reality, I baked them for Easter dinner with friends yesterday and snapped a few photos. At least they'll still be up for next Easter. I'm not a sadist, which is good considering the holiday, so I didn't make anything here from scratch. Just some good old lemon cake mix, a dollop of raspberry preserves in the middle before baking, white icing and food coloring. And of course, for Adam, some Cadbury eggs. I got really bored decorating them, so decided to switch it up several times throughout. Happy Easter!

Friday, April 6, 2012

it's baseball season

It's opening day in Birdland as the Orioles take center stage for another... er... interesting season to be sure. Despite the Orioles being recently dubbed "the worst team in baseball", Baltimoreans continue to be thrilled for the big opener, myself included. Here's to springtime, hot dogs, cold beers, sunshine and baseball. Obviously the tees can be bought for any of your favorite teams, but when in Rome. The Birdland Dog and Nick Markakis, however, are all Baltimore.

Orioles Tee from Victoria's Secret
The Birdland Dog: topped with smoked pit beef, pepperoni hash, stewed tomato jam, & fried onions

O's Tee

My favorite part of Camden Yards

Love the cartoon bird (here)
And of course, Nick Markakis