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Eat + Drink

friday five: links we love.

Whew, we made it through another week! J’s been jetting around the South for work and L’s been getting used to having an infant in the house again…so we’re feeling especially grateful for the next 48-ish hours. Here’s hoping your weekend will be a mix of fancy cheese, champagne and DIY design!

1 // Modern cheese plate // Tailgating spreads don’t have to be fancy. Sometimes all you need is a little cheese and some cornichons. Cupcakes and cashmere shows us how to create a modern cheese plate here.

2 // Champagne // Apparently there are 22 reasons to have champagne on hand at your house. That’s 21 more than we needed.

Champagne
photo credit: domaine

3 // Sunburst Light Fixture // We’ve both been on renovation rampages at our houses. This (fairly) easy DIY sunburst light fixture from the girls at A Beautiful Mess just might fit into our weekend reno plans.

Sunburst Light Fixture
photo credit: a beautiful mess

4 // Stylish Survival Guide // No, we’re not coming to you live from #NYFW (this year)…but this “How To Survive Fashion Month” article by Whitney Port does have real life application for us. And for anyone who happens to be traveling out of town for “work.”

Bauble Bar Headphones
photo credit: Bauble Bar

5 // Perfect Sunday Afternoon Project // After a weekend of football (and possibly struggling to re-wire that Sunburst Light Fixture), indulge your creative side and re-style your coffee table. Use this handy tutorial from Domino as a guide. As if we needed another excuse to purchase pink peonies! Happy Friday, yall.

Coffee Table Tutorial
photo cred: Domino
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baby buzz.

J: Two of my greatest friends in the world are expecting precious baby boys this year and I could not be more excited! We celebrated L and Baby Ed a few weeks ago in Statesboro and this past weekend surprised my BFF Annie with a shower for Baby Parker while she was in Atlanta visiting from Chicago. The details:

shower
our setup at Roswell Provisions for the luncheon.
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precious name banner.
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gifts galore for baby boy.
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adorable favors made by annie’s mom, rhonda.
Shower 2
succulent place card holders that doubled as favors.
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lunch is served.
IMG_6243
sweet treats.
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post-lunch pick me up.
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the guests of honor!
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ladies who lunch.
Kitchen Girls
annie with her sweet mom and sister.
J+A
me and m’girl (and boy!)
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party post: l’s baby shower.

L:

J and three sweet friends threw the most amazing baby shower for Baby Ed and me at Forest Heights Country Club in Statesboro. You may have seen a few pics on Instagram. These are a few more of our favorites! We’ll start from the beginning…

Our favorite girls at Colonial House of Flowers set the mood with this gorgeous centerpiece. See more of their work here and here.

Centerpiece
we love every single thing the girls at colonial house of flowers come up with.

I was so glad my mom was able to make the trip. We all missed my mother-in-law, who was (smartly) cruising in cooler temps.

Joe + Laura + Jan
big brother-to-be joe, my mom jan and me. our coordinating lilly pulitzer outfits were unplanned.

My favorite surprise of the day was…a FLOWER CROWN! I have never been so excited (or so glad that I didn’t do my hair in a top-knot). I had a really hard time taking it off at the end of the day brunch.

Laura + Jennifer + Kate
from left: jennifer, me, kate.

I was so excited and flattered that three of the hostesses were repping my stores! From left: Christa is wearing a skirt from Social Statesboro and Jack Rogers “Georgica” sandals from Sole Statesboro. J’s wearing an ASOS gypsy dress and fringe booties from Lulu’s (sold out, similar here). I’m wearing a vintage Lilly Pulitzer dress (a hand-me-down from my mom – I actually wore this five years ago to a baby shower for Joe!) and Tory Burch heels (incredibly old, also seen here). Kate’s wearing a Love Poppy leather tassel necklace from Sole Statesboro. Niki’s wearing Spanx cropped denim leggings (they’re also a favorite of mine), Jack Rogers “Lauren” sandals and a Sneak Peek top, all from Sole Statesboro.

Laura + Hostesses
photo op before the guests arrived…

Everyone who knows me knows I live for brunch. I was so happy to see quiche and mini-pancakes on the menu!

blah
i crushed two *big* pieces of quiche before the brunch was over.
blah
a little cheese, a little fruit…
Polka Dot Straws
i heart printed straws.

Jennifer brought cupcakes from the Atlanta outpost of Georgetown Cupcake. I am obsessed with peanut butter, so she set aside one of those just for me. #truefriend The “E” flags are from Etsy.

Georgetown Cupcakes
dry ice may or may not have been involved in the transport of these beauties from atlanta.

I had the cutest little helpers opening gifts: Joe and his BBFL Leo.

Laura + Joe + Leo
these two were so excited to open all the presents!
Opening Gifts
joe is going to be a great big brother.
Christa + Jennifer
oh hi, christa and jennifer!
Valerie + Shellie
my friend Val (left) is exactly two weeks ahead of me…she’s due any day now!
Joe Cupcake
this was joe’s SECOND red velvet cupcake of the morning.

Kate arranged these simple and cute rock candy favors. Joe was fascinated with these…and then he really flipped when he realized it was actual CANDY.

Rock Candy Favors
a little something sweet for guests to take home.
Hostess Gifts
gifts for the hostesses with the mostestes.

Each hostess received a small succulent in mercury glass from Colonial House.

Hostess Gifts
succulents are my jam. because i kill pretty much every other plant.

Post-shower, Joe and I hung out in Ed’s new nursery. He told me “Mom, that was a GREAT PARTY.”…and I totally agree. I was overwhelmed at how beautiful everything was, and how these four friends nailed all of my favorite things. Baby Ed and I are so lucky to have four such incredible women in our lives.

Laura + Joe Nursery
five hours later and i’m still wearing the flower crown.
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friday five: tropical fever.

It’s Friday, and we’re dreaming of blue skies and palm trees. In fact, the insane Georgia heat is giving us both a touch of tropical fever. We’re feeling these five pretties right now…

1 // No Guilt Mixer // We’re thirsty…and dying to try every variety of Be Mixed mixers. Hello, NO CALORIES. Shop the site here.

Margarita_2_1024x1024
just add tequila (j) or seltzer (l, for now) for a refreshing treat.

2 // Pineapple Mango Bar Soap + Dish // This cute soap set would make a perfect hostess gift. Now, quick. Someone invite us to your beach house.

Target Pineapple Mango Soap Set
reward the hostess with the mostess with this set.

3 // Palm Print Bench DIY // L whipped up this quick DIY last weekend using leftover paint from Ed’s nursery and our favorite Tommy Bahama Swaying Palm fabric. J’s going to do something similar on Sunday.

Palm print bench
freshen up a stale interior with fresh aloe paint and palm print fabric.

4 // Tropicana Dress // Channel a tropical climate in this cute neoprene dress from Shop Sole Dish.

Shop Sole Dish Tropicana Dress
use promo code GLITTER to save 10% on this dress (and everything else!) on www.shopsoledish.com.

5) Girl’s Pineapple Dress // Got a mini-me? We love this adorable gold pineapple print dress – wish it came in our size.

Target Pineapple Dress
mini-me tropical style. available in sizes newborn – 24 months.

Speaking of tropical, J is traveling further south to Statesboro this weekend to help host a baby shower for L. Follow along on Instagram @glitter_blog_xo!

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brunch bunch.

J: I’m always looking for a solid brunch item to throw together on the weekends. When I came across this baked french toast recipe from our fave food blogger, Damn Delicious… game changer.  My sweet husband, Jay, said it would be perfect for Christmas morning and I totally agree. Here’s the skinny:

Ingredients:

  • 3 small French baguettes, ends trimmed and cut into 1/2-inch slices
  • 1 1/2 cups milk
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I skipped this)
  • 2 tablespoons confectioners’ sugar

For the maple glaze:

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons maple syrup, or more, to taste
the goods.
the goods.

Instructions:

  • Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
  • In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
  • Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
FT
slices evenly placed.
FT2
mixture poured and ready for the oven.

Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.

glazed and golden.
glazed and golden.

Serve immediately, sprinkled with confectioners’ sugar, if desired. It’s desired.

brunch is served.
brunch is served.
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friday five | food diary.

J:

Mercy mercy mercy. Friday is finally HERE.

I’ve been sifting through recent iPhone photos and realized I’ve been hoarding #foodpics and resto recommendations. For shame. Let’s catch up, shall we?

The Silver Moon | Lake Oconee: L and I had a girls getaway at Lake Oconee a few weeks ago and shared the most delicious fresh shrimp. It was photo-worthy obviously.

*Note: You may have trouble finding this gem of a restaurant because their sign simply says “Bar and Grill” so keep an eye out.

FF Silver Moon
🍤

JCT Kitchen & Bar | Atlanta: You probably saw this gorgeous sight on our instagram page, but I had to give more info because it was THAT good. Steak tartare with a side of fried corn on the cobb. {not pictured MOMO sauvignon blanc}

FF JCT
🌽

Joey D’s Oak Room | Atlanta: Keeping with the steak theme… Sometimes a great steak is exactly what you’re looking for. Look no further than Joey D’s Oak Room! Conveniently located across from Perimeter Mall with a bar you MUST see to believe.

FF Joey D's
🍟

Gino’s East Pizzeria | Chicago: After dining here on my last two trips to Chicago, I definitely need to share the best deep dish in town. Gino’s East is exactly what they say it is… legendary. Can’t make it to Chicago? Gino’s will ship a pie directly to your door. #dangerous

FF Ginos
🍕

Smith & Wollensky | Chicago: Exactly what a crab cake should be… crab. To die for. And highly recommend dining al fresco.

FF Smith and Wollensky
🍴

Now. What | Where are we eating this weekend!?

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quick and easy app: caprese bruschetta

So this delicious-looking concoction appeared on our Pinterest feed yesterday. It took some googling (don’t you hate how some pins don’t include links?!), but we finally found the recipe. This just might be the perfect summer appetizer – simple ingredients, fresh flavors and super quick and easy.

Pesto Caprese Loaf
all our favorite flavors in one delicious app. photo: Mommy’s Mayhem

Caprese Bruschetta (it’s not technically bruschetta but that sounds better than “Caprese Loaf”)

What You Need:

  • 1 loaf french bread
  • 1-2 containers prepared basil pesto, depending on how much you love pesto (make your own using the recipe here)
  • 1 log of goat cheese, sliced, or one 8 oz ball fresh mozarella, sliced
  • 1 container of sun dried tomatoes or freshly sliced grape tomatoes

What You Do:

  • Preheat oven to 375.
  • Split loaf open lengthwise so that you have two long halves.
  • Spread the pesto on the two halves of the loaf.
  • Layer the goat cheese or mozarella over the pesto.
  • Top with tomatoes.
  • Place on a baking sheet and pop in the oven for about 8-12 minutes, depending on how crispy you like your bread.
  • Enjoy with a glass or three of your favorite wine.

Adapted from Mommy’s Mayhem

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friday four: links we love.

Happy Friday, glitter girls! Check out these links to what we’re loving today. There are only four because we have had a TIME this week (who says #MayMayhem is over?!)

Friday Four The Glitter Life

1 ΙΙ Delish Snack Recipe. We’re definitely into brown-bagging (more money to spend on our nails!), so we’re totes baking a batch of Rosemary Parmesan Chickpeas for lunch next week.

2 ΙΙ Cocktail Napkins. Our love affair with linen cocktail napkins continues. How cute would these be at your next backyard fiesta?

3 ΙΙ Inspiring Words. You may have already seen Sheryl Sandberg’s essay on the death of her husband. If you haven’t, this beautifully-written perspective on love and loss is worth the read.

4 ΙΙ Happy Dance. If watching this video doesn’t make you want to throw a dance party, nothing will. In fact, we’re going to do just that when we go to the lake next weekend!

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recipe: spinach and cheese strata. 

L made this delicious Spinach and Cheese Strata for Mother’s Day brunch – it was a hit! Yall know we love anything we can make ahead…means more time to work on our tablescape. Add a fresh fruit salad (L chose Watermelon Feta Salad) and muffins, and you’ve got an easy, elegant brunch. We adapted this from an Annie’s Eats post; here’s our version (with notes).

Make-Ahead Spinach and Cheese Strata

Spinach and Cheese Strata
photo: annie’s eats.

 

What You Need:

  • 2 tbsp. unsalted butter
  • 1½ cups onion, finely chopped (basically, one large yellow onion)
  • 2 (10 oz.) packages frozen chopped spinach, thawed and drained (we used bagged, organic frozen spinach)
  • 1 tsp. salt, divided
  • ½ tsp. pepper, divided
  • Dash ground nutmeg (the original recipe called for freshly grated…but ground works just fine)
  • 8 cups cubed French or Italian bread, cut into 1-inch cubes (basically one large loaf)
  • 6 oz. coarsely grated Swiss or Gruyere cheese (about 2 cups)
  • 2 oz. finely grated Parmesan (about 2/3 cup)
  • 9 large eggs
  • 2¾ cup milk (we used Horizon Organic 1% low-fat milk)

What You Do:

  • Melt the butter in a medium skillet over low heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside.
  • Liberally coat the inside of a 2½-3 quart baking dish with cooking spray.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. It’s important to grate your cheeses ahead of time, so that you can distribute them evenly in your layers.
  • In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
  • Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.
  • Serves 8.

**This is our version of a well-loved, well-published recipe. Annie’s Eats adapted this from Smitten Kitchen. Originally appeared in Gourmet, February 2003.

Bonus: Sample Brunch Menu

  • Spinach and Cheese Strata
  • Watermelon and Feta Salad
  • Blueberry Streusel Muffins
  • Assorted Breakfast Sausages
  • Iced Coffee Bar (we paired this pre-made iced coffee with whipped cream and cute straws)
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