I’VE MOVED

Hello! I’m excited to announce that I’ve moved my blog to a self hosted site where I will have more freedom with the look and limits of the blog. If you are currently subscribing via wordpress or email please follow this link and re-subscribe! This will be the last post from the old site!

LISTEN UP * MIXTAPE No. 1

I’m adding Spotify playlists to the mix, and while they will probably be pretty random, I hope they add a little something to your week! First up are a few songs in honor of my friends saying I DO in a couple of days. It should be a fun weekend with friends who haven’t gotten together in a while. These friends, the location, the season, and of course the couple have inspired this little playlist. Hope you ENJOY!

L     I     S      T     E     N   !

ART: ALISON KENDALL

MY NAME IN PRINT!

Maggie and Joey’s wedding is featured in the current issue of Atlanta Weddings Magazine! I received a mention, and the table number flags we did for her center pieces are also pictured. My friends Lauren and Ray are getting hitched this weekend, and I’ve made a few things that I can’t wait to share next week!

PICK 6 * FALL

I have to admit I wasn’t so welcoming to fall when it started to show its face around here. I was sad to see summer coming to an end, but then I remembered that there are lots of things l love about fall, like working out and not being fearful of a heat stroke…
This weekend I’m officially welcoming fall with a hike in the North GA Mountains followed by a wine tasting (I’m setting my expectations low for the wine, but we will see). I also hope to get my hands on some apples and spend Sunday putting up jars of apple butter. Very fall indeed.

pot pies   |    winter greens  |   apple butter  |  fall beers   |   fire pit  |  fall fashion

IN THE KITCHEN * LIL BABY LASAGNA

These were super easy and a party hit. I only hope you can follow my lousy directions…
Preheat oven to 375
Brown beef  with garlic and italian seasonings. Add half a jar of tomato sauce or homemade if you’ve got it like that.
In a separate bowl mix ricotta cheese, shredded mozzarella and shredded parmesan with fresh chopped basil.
Press one wonton wrapper into your greased muffin pan.
Next add a little cheese mixture, then a little meat mixture, followed by another wonton, meat and cheese layer.
Top with extra shredded cheese and bake for about 20 minutes until golden brown and looking good enough to eat.

TACK + HOOK = PINHOOKS

I spotted these on papernstitch and had to order a pack.
They arrived yesterday, and I quickly hung my (new fave) Marimekko necklace, but I can’t wait to go PINHOOKS crazy around the house. Check out their website for ideas!

FIELD OF GREENS FESTIVAL

It’s coming a little earlier this year! Mark your calendar!