Our weekend of wedding fun did not disappoint! It was filled with love, sunshine, mountains of food, acrobatic dancing (seriously), and many trips down memory lane. I’m not usually an emotional mess at weddings, but I couldn’t help tearing up when I saw my friend all decked out in her gorgeous wedding gown for the first time, standing in her childhood home where we had spent so much time gabbing about school and boys as kids. Lifelong friendships like this are hard to come by, and I feel so incredibly lucky to be by their side as they embark on this new chapter in their lives.
And since my heart is still aflutter from these past few days, I created some cute diamond ring gift tags for you to use for your upcoming weddings and bridal showers – just print and cut out to accessorize your gifts! After all, a little bling is always nice, even in paper form :-) I’ve created two versions: a gift tag with a solid center and a gift topper with a cut out center. Enjoy!
Download the PDF here
One of the best parts of summer is being able to grab a good book, throw some fruit and sandwiches into a cooler, and jet out the door for the whole day. To the park! To the beach! To infinity and beyond, as long as you can soak up some of that glorious sunshine.
One of the worst parts of summer is settling into the perfect shady spot for a lunch time break and reaching into the cooler, only to find that condensation from your ice packs has dripped over all of your delicious snacks. I don’t know why this bothers me so much, but it drives me nuts! In the hopes of having non-soggy picnics this year, I made these little ice pack cozies based on this soap pouch tutorial! They’re SO easy to make that I whipped up a few extra just for kicks. If you can sew in a straight line (the extent of my abilities), you can deck out your ice packs with a fun and useful new look!
What you’ll need:
- reusable cooler ice pack (mine were about 3″ x 5.25″ in size)
- canvas fabric
- sewing machine
- Cut your canvas down to a 7″ x 10.25″ rectangle, and decorate however you’d like
- Fold the top edge down .5″, fold it down over again, and sew a straight line across. Repeat the process with the bottom edge
- Fold the bottom of the canvas up just enough to cover the width of the ice pack, about 3″
- Fold the top of the canvas down about 1.5″
- Place the ice pack on top to make sure there’s at least .5″ of wiggle room around the top and bottom
- Sew straight lines down the left and right edges to create a pouch thingamajig
- Turn your pouch inside out – pretty!
- Tuck in your ice pack, and pull the flap over to cover it
- It’s picnic time!
* This post was created as part of RedEnvelope’s Anatomy of a Picnic Guide Project
In our household, white sangria is the unofficial drink of summer. It’s so fruity and refreshing and easy to make that ANY occasion becomes a reason to break open a bottle of wine. Making brunch at home? Let’s make white sangria! Doing some reading on the patio? Let’s make white sangria! It’s Friday? Let’s make white sangria! We, umm, really like this stuff.
So here’s my go-to recipe that’s a cinch to whip up and packs a punch!
White Sangria (adapted from Allrecipes.com)
1 750ml bottle of white wine (Yellow Tail Sauvignon Blanc is cheap and works well)
½ cup vodka
4 generous tbsps frozen lemonade concentrate
1 tbsp sugar
diced assorted fruits like strawberries, peaches, and green apples
- Combine the white wine, vodka, lemonade concentrate and sugar in a large pitcher, and stir until everything is mixed well
- Add the diced fruit and throw it in the fridge for an hour or two to let all the flavors meld together
- Serve over ice and drink up!
Happy Monday, folks! I’m guest blogging over at This Little Street today for my friend Audrey, who just welcomed an adorable baby girl (#3!!) into her family. To help her out while she’s on a well deserved break, I created some whimsical book spine-inspired bookmarks for a cute way to mark your reading progress, instead of using, you know, old crumpled up receipts…please tell me I’m not the only one with this unseemly habit? Go print these bad boys out and get a head start on that summer reading list!
Welcome to the super fancy media charging station in our house! It’s located on the side of my desk where it butts up against the wall, which keeps everyone on their toes because you never know when you’ll accidentally drop a cord into THE ABYSS while unplugging a device. It used to drive me bananas until I spotted this genius idea on Pinterest – use binder clips to keep those runaway cords in place! Clip one onto the edge of your desk, slip the wire through, and secure it in place with the top handle of the clip. Voilà! No more fishing around that dusty chasm with a contraption you desparately MacGyvered out of a yardstick and duct tape!
PS. You won’t want to miss the awesome giveaway I have planned for tomorrow, so be sure to come back and check it out!
“It’s the best part! It’s crunchy, it’s explosive…it’s where the muffin breaks free of the pan and does its own thing” – Seinfeld
I wish I could jump into my TV and high five Elaine Benes for that hilarious quote because that lady is absolutely right. Muffin tops are SO much more delicious than their stumpy companions, and I really wish Elaine was a real person so I could send her this recipe for muffin top cookies! I don’t whip up sweets too often, but several batches of these cookies have been made and gobbled up by friends and family over the past few months. The taste of fresh blueberries with a hint of lemon is just delicious, and getting all that muffin top goodness without wasting a crumb? Nothing short of genius.
Blueberry Muffin Top Cookies (adapted from Iowa Girl Eats)
2 cups flour
2 tsps baking powder
½ tsp salt
½ cup softened butter
1 cup sugar
⅓ cup milk
1 tsp vanilla extract
2 tsps lemon zest
1 cup fresh blueberries
- Cream together the softened butter and sugar. Then beat in the egg, along with the milk, vanilla extract, and lemon zest
- In a separate bowl, combine the flour, baking powder, and salt
- Add the dry ingredients to the wet ingredients little by little until well combined. Then gently fold in the blueberries
- Refrigerate the dough for an hour. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper (about 6 per sheet)
- Bake at 375° for 13-15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool, and sprinkle a little extra sugar on top for good measure.
- Dig in!