Posts Tagged ‘Magazine’



Style Me Pretty Magazine!

Wednesday, January 5th, 2011



The blogosphere was a buzz yesterday with the announcment of the new Style Me Pretty Magazine! I am a huge fan of Abby, she is after all why I started this li’l blog, but that’s another story. I am so unbelievably thrilled and excited for her and the SMP team! This seems like a natural progression and I can only wait to see what else is in store!

The premier issue is nothing short of perfection and a plethora of beauty! Page after page is drenched with inspiration from styling to gorgeous diy details. If you follow along daily, you’ll probably recognize some of your favorite weddings as the first issue features the best of 2010.

Hope on over to see the full magazine and congratulate the Style Me Pretty crew on they’re new adventure!



Wedding Style

Friday, July 9th, 2010

The class that I mentioned yesterday reminded me of a beautiful wedding I spotted recently in the latest issue of Wedding Style Guide. While summer is in full swing here in the states, winter is just getting under way in Australia and their winter issue is breathtaking as usual. The assortment of perfect little details throughout this wedding are pure perfection and stopped me dead in my tracks. I adore the couples use of a refined and sophisticated color palette combined with the playful stripes and silhouettes.

This stunning wedding was styled and designed by Maven Creative and I was able to snag a few more images from their site. You really must check out the latest issue and see the plethora of gorgeousness this magazine has to offer. I’ve already scoured each page at least three times! Also, visit the Wedding Style Guide’s blog and site for even more wedding goodies!



Easter Entertaining

Wednesday, March 31st, 2010

If you need more Easter inspiration you absolutely must check out The Wedding Style Guide’s special Easter feature in their current issue. Included are some of the most beautiful details for a perfect Easter brunch. Themed invitations, place card tags, and mini paper poms are some of the charming details included. Best part, the invitation and tag templates are available for free in their downloads section! Hoppy planning! *wink



T&T in Nonpareil Magazine!

Wednesday, February 3rd, 2010

If you didn’t already know, Maddy and Kristen (of Inspired Bride and Paper Crave respectively), just launched their wonderful online wedding magazine: Nonpareil! It’s a truly amazing effort, and I was honored when they asked me to contribute a downloadable DIY. I created two sets of invitations in three color-ways each! Shown above is the Ephemera collection. Head on over to Nonpareil to download yours! And congrats ladies on your launch!



Shrimp & Shortcake

Tuesday, August 25th, 2009

In celebration of our latest giveaway, I wanted to share a couple of my favorite Fresh recipes! I chose a shrimp salsa to go before dinner and a strawberry shortcake to go after. Perfect book ends for a summer dinner. Enjoy!

Darigold_Fresh_Shrimp
Photo courtesy of Armstrong Studios

Salsa Shrimp

1 POUND FRESH OR FROZEN, THAWED SHRIMP (30-40 SHRIMP PER POUND)
1/2 CUP DARIGOLD BUTTER, MELTED
1 CUP FRESH SALSA
1/2 CUP CHOPPED FRESH CILANTRO
2 TEASPOONS CHOPPED GARLIC
2 TABLESPOONS LEMON JUICE
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
SLICED FRESH BAGUETTE BREAD (FOR DIPPING)

Shell and devein the shrimp if necessary; rinse and pat dry with paper towels and set aside. Place butter in ovenproof dish; stir in salsa, cilantro, garlic, lemon juice, salt, pepper and shrimp. Bake in 375°F oven for 20 to 25 minutes. Remove shrimp from baking dish with slotted spoon and arrange on a serving plate with baguette slices. Pour sauce from baking dish into serving bowl and serve alongside, Makes 15-20 appetizers.

Darigold_Fresh_Shortcake
Photo courtesy of Armstrong Studios

Rosemary Shortcake with Balsamic Strawberries & Honey Cream

Shortcake:

2-1/2 CUPS FLOUR
1/2 CUP SUGAR
2 TEASPOONS BAKING POWDER
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
6 TABLESPOONS DARIGOLD UNSALTED BUTTER, CHILLED, CUBED
1/4 CUP DARIGOLD SOUR CREAM
3/4 CUP DARIGOLD BUTTERMILK
2 TABLESPOONS FINELY CHOPPED FRESH ROSEMARY
DARIGOLD WHIPPING CREAM
CRYSTAL SUGAR

Balsamic Strawberries:

2 PINTS FRESH STRAWBERRIES, RINSED, STEMMED, HALVED
1/4 CUP AGED BALSAMIC VINEGAR
1/4 CUP SUGAR
1 TEASPOON GRATED LEMON PEEL

Honey Cream:

1-1/2 CUPS DARIGOLD SOUR CREAM
6 TABLESPOONS HONEY
1 TEASPOON LEMON JUICE

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add chilled butter and process just until combined. With motor running, add sour cream, buttermilk and rosemary, stopping just before the dough forms a ball.

Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not over-work. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly  with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack. Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl.  Set aside. Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside. When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately. Makes 8-10 servings.

Thanks to Armstrong Studios for sharing these great pics! Yumm!