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I'm a lucky girl. I usually have flowers around the house. I don't usually have all roses though, and when I do, I usually go with all white or all pink. Subtle. Sweet.
But on Friday, as I was passing through my local warehouse store, they had a lot of roses for sale. Usually we patronize the local florist, but I couldn't resist the colors. For the unofficial start of summer, I went for three bunches of bright colors, and filled 4 vases.
They're such happy colors and they really do add some sunshine to the room. Hope they make you smile too!
Best,
Stephanie
Ok, well not me exactly. But the kiddos had a great photo session in Central Park this weekend with the ever so talented Elizabeth Holder of Elizabeth Holder Photography and they loved it. With all of the photos I take, I have never had the kids photos done professionally so this was a treat for us all. I can't wait to see how they came out!
But while Elizabeth was snapping away, I did catch a few photos of her at work, and of Central Park. It was a grey day in the park, but it is still so nice to see signs of spring.
If you have a chance to get your photos done with Elizabeth, sign up for sure. She is a sweetheart and really put the kids at ease.
Best,
Stephanie
Hello, friends! I'm still hanging in here. We are crazy busy but well. I have not been taking too many photos lately in the midst of all the craziness, but I have taken a few from Easter that I thought I'd share. I baked all Easter morning to get these done in time, but I can tell you, that bunny tush has brought me a ridiculous amount of happiness, making all the effort worth it.
I had seen this one on line a few years ago and have wanted to make it since. I carved out a bunny hole, frosted the cake to look like a tree stump, popped the bunny in, and added some grass and flowers. This one made me so happy!
For the cupcakes, I stocked up on some yummy Easter candy from Williams-Sonoma, piped some grass out of buttercream, and topped it off with the candy and bunnies I had made ahead of time. They were all a hit!
I hope your holidays were wonderful!
Best,
Stephanie
Well, I did have the best of intentions. I did. And I would have been back had a family member not had a terrible accident just days after my last post. Thankfully, a full recovery is anticipated. It will be a long road, but we're grateful there is a road to walk at all. So the baking, decoration, photo-taking fun stuff has sadly taken a back seat right now. But I did not want to abandon this sweet life and all you sweet people so I grabbed a free moment to come on and say, Hello, old friend. I've missed you. Are you well? xoxo
And to share a cute little photo that has been making me smile all day.
Because this little girl always makes me smile. Even if she is a bit of a ham for the camera.
Best,
Stephanie
It's definitely soup weather in most of the country. And what could be yummier than a delicious baked potato soup? This one is so fast and easy, and I know your family will love it.
1. Take 6 slices of bacon, cut into one inch pieces,
and cook in a large (heavy) stock pot until cooked. Remove from pot, and place
on plate - set aside. Then pour off almost all of the fat.
2. Add in
one small diced onion and 3 stalks diced celery. Season with salt and
pepper. Cook about 2 or 3 minutes. You don't want to brown them, just cook them a little.
3. Add six potatoes, peeled and diced
into small chunks. Cook about 5 more minutes, stirring occasionally.
4. Then add in 8 cups of chicken broth. Bring to a gentle boil. Cook
10 minutes or until potatoes are tender.
5. Whisk 3 tbs of flour into one
cup of milk. When thoroughly combined, pour into potatoes and stir in.
Let cook for another 5 minutes or so.
6. Use a ladle or large strainer to drain off the
chunks of veggies and put into a blender. You don't need to take them
all if you like a chunkier soup, but I like my baked potato soup creamy.
(Remember that veggies will expand as you puree so never fill it more
than 2/3 of the way full.)
You may need to go back and add the
remaining veggies. I did.
7. Pour it back into the pot, check for
seasonings and adjust if needed. (Like things a little spicy? add in some Tabasco or red pepper flakes or your favorite hot stuff.)
8. Add in 1/2 cup of heavy cream, and 1
tbs chopped parsley and stir.
9. When you plate the soup, add in
shredded cheddar and top with the bacon you cooked at the beginning.
That's it - takes about 30 minutes all together.
Want something heartier? Here is the link to my almost famous, completely delicious, steak soup. Steak soup - click here.
Best,
Stephanie
Well friends, it is absolutely frigid up here! Brrr... But at least I have some beautiful flowers to keep me warm. I had some of the girls over the other day, so between that and the flowers the hubs brought me, we have flowers everywhere...
Flowers on my desk ....
Flowers in the living room ....
Flowers in the kitchen ....
And as always, a little something sweet.
Happy Valentine's Day! Hope your toes stay as warm as your hearts!
Best,
Stephanie
It's getting a little crazy now. This is the third Monday in a row the schools are closed due to the weather. We've had enough Mother Nature. And the way it worked out, they are closed next week for President's Day too. But we've been warming things up over here this week. Excuse the phone shots, but there have been cakes ...
Little love notes on the front door... (I had to write on the inside so the snow would not smudge it, but not too bad for writing backwards!)
Hot cocoa with whipped cream and sprinkles in pretty pink cups ...
Warm toasty fires ...
And then all of a sudden winter doesn't seem so bad at all.
Hope it is warm and sunny where you are today! Or at least warm and cozy!
Best,
Stephanie
