We are having a big big huge, very big sale store wide, so grab the goods while they last. Limited sizes and colors are available, and once they are gone....they are gone baby! See here!!!
Monday, August 12, 2013
We are freaking out over the newly added bralettes! Our gemstone colored batch makes these delicate laced beauties easy to add to any ensamble. The biggest problem that we have is which one to keep:)
I have already collected the blue-sapphire and emerald colored bralette. Next is the pink sapphire!
*Shop the Camilla Braletes here
Wednesday, July 31, 2013
Summer seems to have slipped through our fingers:( The days of picnicking, watching sunsets, barbecuing, and catching those magical lighting bugs seems to come and gone sooo fast and as I listen to the Paper Kites record, I feel a little sad. I love summer so much, I don't ever want the season to end. If you are from the Midwest, then you will understand having a bond to one of the four seasons we are given:)
Oh, the many memories I have from these past few weeks............Ahhhhhhhh, I just never want these days to end.
Thursday, July 18, 2013
You may ask, "is it wrong to deplete all health benefits of fruit by wrapping a greasy, salty slab of meat around it"? Well the answer is HECK NO! These little suckers are so tasty, that you won't think twice popping a few in your mouth in a record amount of time (no judging on my eating habits please)!
It has been no secret of my love affair with summertime and with this love come tasty treats that only compliment my relationship. Pineapple is in season and is a staple for summertime grilling, so it only seemed natural to make a appetizer with this fruit.
1/2 pound sliced bacon, cut into halves
1 fresh pineapple, cut into 2" cubes
4 tablespoons of brown sugar
Preheat oven to 375 degrees. Wrap each chunk of pineapple in a half slice of bacon, trim off any fatty or excess bacon.
Place on a wire baking rick or on a lined sheet pan. Bake for about 20 minutes.....remove and sprinkle with brown sugar and preheat broiler to low.
Place the pineapple bites under the broiler for a few minutes. Keep your eye on these so they don't burn.
Let cool, stick with a toothpick, serve, oh, and be sure to hide a few for yourself!
The picture above was taken only seconds before my family stomped in and devoured these tasty bites in only a few seconds......at one point, I thought the plate was a goner too:) Ha Ha
Tuesday, July 16, 2013
We have been on a Mojito kick latley. Maybee its summer that sets this delicious drink into an afternoon must have or the fact that I have the worlds largest mint plant and need a reason to use it, but either way these babies are delicious. We have experimented with other types of fruit (mango, cherry, and pineapple), but if you are serving to a crowd, the blueberry version is fast and easy....no chopping required.
Ingredients (makes 1 drink):
6 to 8 mint leaves
2 tablespoons (1 ounce) of lemon juice
2 teaspoons of sugar
1/4 cup (2 ounces) of white rum
1 cup of ice
2 tablespoons (1 ounce) of club soda
Lime slice for garnish
Muddle (smash together) the blueberries and mint with the lemon juice and sugar in the shaker. Add rum to shaker. Fill your glass with ice. Place your shaker over the glass filled with ice and pour. Add the soda to the remaining space (about an inch of soda). Add your decretive straw and lime and sip, sip, sip.
Thursday, July 11, 2013
This past weekend I helped set up a wedding in a really unique venue, Salvage One. By day they are a vintage warehouse of unique finds and retro to reclaimed furniture pieces, but look closely and you will find lounge stations, bars, and even a stage where a hired band can rock out your next event.
Eye candy for any photographer, this space was a fun find.
My favorite area of this 60,000 sq. ft. space was the outdoor garden/patio. A little unkempt but trimmed in just enough places to make it not seem over grown, fountains made from bathtubs, and pergolas grand enough to rest under with your sweetie. Basically my dream garden.
If you are in the area, pop in for a look see.....it's worth it:)