McKenzie Powell Designs and Belathée Photography created such a beautiful winter wedding shoot. It is clean, fresh, classic, with a twist of modern. I love the pop of the citrus against a very neutral palette.
Tuesday, March 13, 2012
Monday, March 12, 2012
Sunday, March 11, 2012
Vera Wang :: Fawn
I adore Vera Wang's gowns, and this one is no exception. It is so feminine! I'm swooning over the floating lace appliqué and soft tissue organza blossom skirt.
LA Flower Mart
These are some photos from a recent trip to the LA Flower Mart - one of my favorite places in Los Angeles. A giant warehouse full of fairly inexpensive flowers... how could you not love it?
Wednesday, March 7, 2012
Santa Barbara Wedding ::
I went to a beautiful wedding last weekend in Santa Barbara and these are just a few photos from the night. I loved the neutral linens, white flowers, and long tables. It was so classic and elegant.
Friday, March 2, 2012
Cheers to the Weekend!
The Brooklyn Beauty
2 pieces lemon rind
5 ounces gin
2 ounces St. Germain
1 1/2 ounces lemon juice
1/2 to 2/3 cup Prosecco or Champagne (for topping off)
2 pieces curled lemon rind or lemon wheels (for garnish)
1. Peel off 2 pieces of lemon rind with a peeler or knife, doing your best to get as little pith on the rind as possible, and twist them over your glass to get some of the oils and essence from the lemon, then wipe the rind around the inside of the glass. You can use these as twists if they are still in tact, or twist new pieces of rind around your finger to make them curl for the garnish. Alternatively, you can use sliced lemon wheels.
2. In a shaker, combine your gin, St. Germain, and lemon juice. Fill with ice and shake vigorously for 15-20 seconds. Strain into your glasses and top off with Prosecco or Champagne. Garnish with a lemon twist or wheel and serve.
Thursday, March 1, 2012
Tuesday, February 28, 2012
A Market :: Newport Beach
If you're ever in Orange County, A Market in Newport Beach is a must visit! Great ambiance, delicious food for breakfast and lunch, and to die for desserts.
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