Tomorrow’s the day! Whether you’re planning a romantic dinner for two at home, or inviting the girls over for Galentine’s cocktails, you should shelve your usual bottle of wine cocktail in favor of something special, like this Raspberry Rose by Kristin Alexander via Camille Styles.
KRISTIN’S RASPBERRY ROSE
WHAT YOU NEED
1 oz. gin
1/2 c. fresh raspberries
1/2 c. pesticide free rose petals (dried or fresh)
1/2 c. sugar
1/2 c. water
1 egg white
WHAT YOU DO
For the Raspberry Rose Syrup:
Combine water and sugar in a saucepan over medium heat until sugar is completely dissolved.
Add raspberries and rose petals and bring to a slow boil.
Remove from heat and allow contents to cool.
Strain liquid and discard any remaining pieces.
For the Cocktail:
Pour Raspberry Rose Syrup and gin into a cocktail shaker and shake.
Add egg white to shake and shake for an additional 10-15 seconds until foamy.
Pour into champagne glass and garnish with a rose peel or raspberry.
Okay, okay, we know Valentine’s Day gets a bad rap these days (fake holiday, stupid Cupid, etc)…but we still love it. There’s something really sweet about acknowledging all the amazing people in your life, including but not limited to significant others. BFFs, teachers, your children and their classmates, etc. Jennifer pulled together this assortment of V-Day essentials, and we had to share. There’s something so happy about red and pink and xs and os.
GOODNESS, you guys. I know I begin every post this way…but we have had a LOT going on. It’s hard for a girl to find the time to post! On top of our usual work and family commitments, Jennifer and I spent last weekend in Atlanta, buying fall inventory for Sole and Dish, taste-testing tacos and perfecting our frose recipe. Here’s a look at the styles and products we’ve been loving lately…
Next morning we headed to AmericasMart to buy some fall pretties for my boutiques Sole and Dish. In honor of National Rose Day (I told you, it’s a real thing), I schlepped all my stuff in this Old Navy tote. Oh, and now it’s on sale for $8. You’ll spend more on your bottle of rose!
Great minds think alike…we both bought these fun sleep shorts and wore them Saturday night. UNPLANNED. I went preppy with pink with green leopards, and Jennifer stuck with her siganture palm print. Both prints are still available in all sizes.
In my quest to spend some quality time with both of my boys, I’ve been taking them (separately, because I’m not a crazy person) to brunch on Saturdays. Mama time for them and a mimosa for me – everybody wins! My no-fail brunch look includes this adorable ruffle top (also comes in black!), my trusty Spanx denim leggings (which always fit no matter how many crepes I eat!) and my favorite Madewell denim jacket, because the temps have been varying wildly down here…and what’s the point of brunch if you can’t sit outside? We also like to do a little walking around downtown afterwards, so I always wear wedges. These Toms watercolor wedges are my current favorite.
Hello, spring! After two weeks of unseasonably freezing temps, it’s beginning to warm up again. The weather has us in the mood to entertain, so we’re sharing our spring party essentials today. Because who’s not in the mood to throw a little party at home?
Ice down beer and wine in a blue and white planter. Mine is on loan (permanently? eek) from my mother-in-law, but this one is super similar.
Display glassware and cocktail napkins (these and these from H&M are adorable and stupid cheap) on a pewter tray. I received this one as a wedding gift almost twelve years ago – it’s still available on Wayfair! – and we also like this simple one. A reptile tray would add sophisticated texture to a lacquered table, and this cute little pineapple tray is perfect for a cheeseball and crackers.
As you probably know, there’s always a re-run of Keeping Up With The Kardashians on television. Always. We’ll put money on it. We’ve also seen all of them. Don’t judge.
If you catch these repeat episodes like we have, you’ve probably wondered… What’s in Kourtney’s avocado shake!? It looks oddly delicious and we had to know. Mystery solved:
The recipe calls for a full avocado and 1 cup of milk (I subbed almond milk and added a little honey), but cut it in half and it’s the perfect amount for one person. Pop everything in the blender for 30 seconds or until smooth and voila!
Assorted crackers (we recommend Carr’s Water Crackers)
What You Do:
Preheat the oven to 425°F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)
Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.
Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.
It’s quail season! Down in here in Statesboro, that means bird suppers: quail, grits and coleslaw or greens. I can’t take responsibility for roasting the quail, but I can handle making a side dish. This recipe for Baked Cheese Grits is so old that I can’t remember where I got it – I wrote it on an index card and stuck it in my recipe binder (how’s that for analog?) probably ten years ago. I always get compliments on this. The grits keep their creamy consistency and don’t turn into hardened grits cakes. Best part? You can make this ahead of time, which I do for Christmas morning brunch.
Baked Cheese Grits
What You Need
2 cups quick grits, uncooked
salt & pepper to taste
4 cups grated sharp Cheddar cheese, divided
4 eggs beaten
1/4 teaspoon Cayenne pepper
What You Do
Spray 3-quart casserole dish liberally with cooking spray.
Prepare the 2 cups grits according to package directions. Season with salt and pepper.
Mix in 3 cups of cheddar cheese, the beaten eggs and cayenne pepper. *I do this right in the grits pot!
Pour into greased casserole dish. *Can be covered in foil and left overnight at this point. Just take out of the fridge an hour before you plan to cook it.
Bake at 350 for 45 minutes. Sprinkle with additional cup of grated cheese.
Bake 15 minutes more, until grits are bubbling hot. Remove from oven and cool for five minutes before serving.
PS – No matter how many recipes I pin on Pinterest, I always look to my recipe binder when I’m serious about cooking. Joe gave me this Williams Sonoma Entertaining Journal when we first got married, and over the years I have filled it with recipes torn from magazines, recipes printed out from Pinterest (yes, I know that defeats the purpose) and recipes handwritten from my mom on little recipe cards. I know there are a ton of apps to find new recipes and organize existing recipes…but I’m a paper person and don’t think I’ll ever give up doing it the old-fashioned way.
Well, HEY. It’s been a while! Between work, the holidays, babies, *planning* for babies and bingeing on a certain Netflix show, we just haven’t had any free time.
Speaking of free time, this Tuna Tapenade appetizer by Barefoot Contessa comes together quickly and easily, and we bet you have most of these ingredients in your pantry already. Perfect for unexpected company. Or go ahead and eat the whole batch yourself. That may or may not be what happened when we made it.
We were a little hesitant to try this, since we’re not big fans of tuna salad. But this spread is chock full of Kalamata olives, capers and garlic (three of our favorite things)…plus LOTS of lemon juice. Just trust us! Recipe here.
J: Jay and I are lucky to have one of the best brunch spots in ATL right across the street from our home… Buttermilk Kitchen! We trotted over recently for a little french toast and chilaquiles you have to see to believe: