Board #458: Orchid & Silver

Board #458: Orchid & Silver

These days I seem to be drawn to lots of neutrals, white flowers, and subdued colors - I apologize to those of you looking for wild or unique color palettes! Today's inspiration board is mostly white and silvery grays - a minimalist palette that allows for more ornate details, like the millefeuille skirt, the ornate silver frames, and the whimsical calligraphy. Things that might seem over the top* in outrageous colors.

(*This is not to say that you can't have both a riotous color scheme and ornate details - it's just more difficult to do so tastefully.)

Mood: simply refined
Palette: winter white, silvery gray (with bits of chocolate torte and orchid leaf)

{click image to enlarge}

Top row from left: wallpaper table runner with potted orchids from Wedding Style Guide, potted trees from Martha Stewart via This is Glamorous, tiered mini dress from Martha Stewart Weddings
Row 2: gray invitation with calligraphy by Betsy Dunlap, monogrammed chocolate tortes from Martha Stewart Weddings
Row 3: chocolate truffles from Coco Delice, framed photos via Curious Sofa, Mindy Rice bouquet photo by Jose Villa, pocket flower from The Sartorialist

When you're trying to make every single element in your wedding totally original, you're more likely to end up going crazy with DIY projects, or to spend tons of money hiring professionals to personalize everything for you. And if you know this going in, and still want to do it, then go right ahead. For everyone else, focusing on just a few special details should help to save sanity, and maybe even some money. Since simplicity is currently my favorite wedding word, here are some of the doable special details I had in mind when creating today's inspiration board:

- Hire a calligrapher to create your invitation for you, then have them offset printed. They'll look both custom and tasteful, and they won't cost you an arm and a leg.
- Tables are dressed up with a wallpaper table runner (some good wallpaper sources here), and a row of potted orchids. Orchids can get pretty pricey, so look for a nursery near you and find out if you can get a deal for buying more than a few plants.
- Is it just me, or have boutonnieres become as big as corsages? Instead, how about plucking a single flower from your bridal bouquet, and tucking it in to your groom's buttonhole or pocket?
- Display parents' and grandparents' wedding photos in beautiful antique silver frames. It's a lovely, thoughtful touch (and less self-centered than a slideshow or photo display of the bride and groom).
- Instead of paying more for a wedding cake, purchase decadent chocolate tortes from a local bakery and personalize them with monogram stencils and cocoa powder. To continue the chocolate theme, place brioche molds filled with truffles on each table.

Update! I just came across phalaenopsis orchids on the IKEA website for as little as $13 each. They're not available for purchase through the site, but you might be able to find them at your nearest IKEA store.

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Happy Monday!

Happy Monday!

This was just too fun not to share with you - I'm here in Birmingham where I'll be speaking tomorrow at the A Bryan Photo workshop, and I am so excited to be here. I get to hang out with the whole A Bryan Photo team, the awesome Jonathan Canlas, Bill from Richard Photo Lab, Brian from Cypress Albums, and some other really wonderful people. Anyway, I get really nervous speaking in front of groups, so wish me luck with my talk!

Oh, and check in for some pretty posts this week - two engagement shoots and a wedding that I just couldn't keep to myself any longer.

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Homemade Pizza

I did it, you guys. I tried to make something with yeast.

Yeast is one of the most intimidating ingredients in cooking. If you're like me and generally sucked at chemistry, it's frightening beyond belief. I don't possess any real understanding of how any of this stuff works, but I knew the yeast part had to be perfect.

Where was this yeast going? Into my very first attempt (one of many future attempts, I'm sure) at making my own pizza dough! I decided to use a recipe from Deb of Smitten Kitchen.

First I combined flour, yeast and salt. Easy enough. Although, I have to admit, I had no idea yeast would look like little seeds when I opened the packet.

Then I was supposed to add lukewarm water. People, that seems easy enough, but in hindsight, I believe my water was still too cold. I understand that can affect the yeast...or something.

I then added olive oil and attempted to stir the big mess into a ball and what you see above is what I got. Hmm. Not quite what I pictured.

On a floured surface, I rolled the dough into a ball, but it still wasn't as smooth as Deb's. Any clues, you guys?

I put the ball of dough into an oiled bowl and covered it with saran wrap and left it alone for two hours. See how my ball of dough is all wrinkly, like play-doh, rather than smooth? Seriously, what is that?

Needless to say, it grew an eensy bit in two hours but didn't rise as much as it should have. I figured I'd plow ahead anyway.

I dumped the ball of dough back onto the counter, covered it with saran wrap and let it sit 20 more minutes. After all that, I went ahead and pushed the bubbles out with the palms of my hands and rolled the dough.

I have to say, the consistency is awesome to feel. It gives, which is so strange and new after baking so many cookies and cakes. I like how pliant it felt, and how easily it stretched.

I rolled it into this sort of oblong shape and then placed it on a piece of parchment paper sprinkled with cornmeal. Now, I don't have a pizza stone (but I'd gladly accept one as a gift!), so I had to make do with the pizza pan we already have.

Deb has several recommendations in the entry I linked about making pizza without a stone, if you are like me and don't possess one.

I cheated and used pre-made sauce.

I decided to keep my first pizza simple and just made a basic pepperoni. I will definitely admit I might have overspiced it; I shook a LOT of Italian seasoning onto that bad boy.

Here's where things get really dicey. Deb suggested broiling pizza to get that lovely blistered cheese effect. One of my guests (we were hosting a movie night) showed up right around then and I immediately got kind of flustered and rushed around a little too much.

I popped the pizza under the broiler (way too close, I realized soon after) and came back to find the top was perfectly cooked but the crust hadn't cooked at all. It was a pretty devastating moment.

I then set my oven to 550 (the highest temp I'm comfortable with) and popped the pizza back in. The crust cooked this time, but not before the top TOTALLY burnt.

So yeah. Kind of a mess.

But you know what's so great about pizza? It's still good burnt. The crust was really flavorful and almost had a focaccia quality; it wasn't perfect but it still had a homemade taste you just can't get from frozen or delivery pizza.

I'm definitely trying this again and soon. Deb has a variation on the recipe that subs white wine for water and adds honey; I think that sounds like the makings of an amazing white pizza.

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Board #450: Gingerbread and Lavender

Board #450: Gingerbread and Lavender

This is sort of a mini-inspiration board - it just worked better this way than with any of the other images I tried to fit into it. Sometimes less is more...

If you're a winter bride who loves lavender, how about a bouquet of dried lavender, wrapped in soft velvet ribbon? After the ceremony, treat your guests to dessert and champagne (I'm dead set on bringing this type of reception back, can you tell?). Gingerbread linzertorte is a perfectly appropriate, yet totally unexpected, winter wedding "cake." Each dessert certainly doesn't need to be color coordinated, but the table also doesn't have to look like a middle school bake sale. Arrange things thoughtfully, maybe with a small vase of flowers, and let this table of sweets be the focal point in the room. Unless you're lucky enough to hold your reception in a room with a working fireplace - that would be the perfect focal point for a winter wedding. You'll have one less thing to worry about if you skip the party favors, though you might make small glassine bags available for guests to take some chocolate truffles home with them.

So what do you think? Can you still get a sense of this wedding with only 6 images?

Mood: sweet and simple
Palette: gingerbread, faded lavender, rosé

{click image to enlarge}

Top row from left: winter bride and groom from Brides, champagne coupes filled with rosé and chocolate truffles both from Martha Stewart Weddings
Row 2: gingerbread linzertorte from Martha Stewart, dried lavender bouquet with velvet ribbon photo by Elizabeth Messina, snow-topped church

Things are winding down here at Snippet & Ink - this is the last inspiration board of 2009! I've still got a few beautiful posts lined up for you, though, before heading out for the holiday. Later this morning, I'll be posting a beautiful shoot that Janie Medley, Courtney Spencer, Katie Stoops, and some other talented folks put together just for us! It's full of winter and holiday inspiration for a wedding or dinner party, so don't miss out on that. Also, don't forget to enter in the Ban.do giveaway before Thursday at midnight!

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Happy Birthday to Me

Happy Birthday to Me

Today I'm celebrating two special occasions: my 23rd birthday, and my 4th anniversary with Mr. SE. How special that they're on the same day!

We don't have any fancy birthday plans. I find it a little hard to celebrate with all the sadness in our city right now. But the rain clouds are gone and the sun is out- so there's the good news!

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Espresso Mousse in Chocolate Cup

Forgive me for not cooking anything tasty recently. I've been busy jet-setting (er...car-traveling) all over the place lately, so the best I can offer are pics of some of the delectable treats I've been eating.

This amazing chocolate teacup filled with espresso mousse came from Local Chop and Grill House in Harrisonburg. The restaurant opened in the City Exchange building, a converted seed warehouse, in 2007 and at the time, I wrote an article about the new fancy restaurant. It's since changed its name, its menu and its chef (and possibly its owners!), but all for the better.

When we went, the pastry chef was on her second day and had already schemed up an awesome array of treats for dessert. The mousse was perfect, but I found myself wondering how I could replicate the chocolate teacup. I think I know how to make the handle...but what about the cup itself? Any ideas?

Taking a "sip" of mousse. The musician behind us was hilariously earnest and kinda bad, but at least he gave us something to laugh about.

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TitleCollective Haul - Maybelline, Milani, Everyday Minerals and M.A.C

Just a recent haul :)

Maybelline :-
Mineral Power - medium 2.5
USD8.29

CoverStick - Medium Beige
USD4.99

Dream Mousse Bronzer - Glistening Sun 10
USD5.99

Milani :-
Runway eyes - Designer Browns 01
USD6.99

Everyday Minerals :-
Angled Blush Brush
USD10

Salon Fun Blush
USD8

Medium Tan Intensive Foundation
USD8

M.A.C
Espresso - Matte
Woodwinked - Frost
Humid - Frost
USD14.50
SGD26


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Title:With Grand Marnier chocolate mousse

Serve the chocolate after a meal not too heavy because the mousse is quite powerful. Divide into smaller glasses or espresso cups.

1
Soak the gelatine 10 minutes in lukewarm water.
2
Beat the eggs with the sugar until stiff. Most easily achieved with a mixer.
3
Melt the chocolate and whisk the cream until thick yoghurt.
4
Pour the Grand Marnier in a saucepan heat a little. Squeeze the gelatin and dissolve well in the Grand Marnier.
5
Mix the gelatin mixture first and then the chocolate into the egg mass.
6
Fold the whipped cream in stages by the warm chocolate mixture before. Would this happen at 1 time, then the mixture is still warm and the cream and the egg too quickly in structure.
7
Let the mousse at least 3 hours to set

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Title*HUGE* Drugstore Haul

Remember this was not from one purchase. Please don't ask prices as they very per store, and per sales in each store.

Facebook fan page:
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Products Mentioned:
Loreal True match foundation in W2
Loreal True match bronze glow in medium bronze
Maybelline Mineral Power perfecting concealer in Fair
Maybelline Instant age rewind concealer in Light
Maybelline Dream mousse concealer in Light
Maybelline Dream Mousse blush in Rose
Maybelline Blush in Salsa Sun
Loreal e/s duo's in: Domino, Peach Parfait, & Berry Pinks
Maybelline Unstoppable waterproof eyeliner in Onyx (amazing)
Maybelline Line stylist eyeliners in: Espresso, & Jade Flash
Maybelline waterproof liquid liner in Grey
Maybelline Super Stay lipcolor in: Spice, & Peach
Maybelline super shine gloss inPink Oppurtunity
Loreal Color Riche lipliner in Beyond Pink

*Nail polish: Essie Mink Muffs

Title:La Pavoni europiccola

La Pavoni Europiccola cream and foam!

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And the winner is (plus a discount!)...

And the winner is (plus a discount!)...

Congratulations to Sammy who said:

I have just seen the new collection and LOVE it! I have an unhealthy obsession with headwear so I would probably have to let number 11, number 12 and number 104 fight it out for my affection. But 104 would probably win x

You are the winner of the beautiful crystal headband from Ban.do!!! Sammy, email me with your mailing information so that we can get that to you right away.



And for everyone else, the ladies at Ban.do have extended an offer for Snippet & Ink readers to get $20 off your purchase from the Ban.do bridal collection from now until Christmas day! Just enter coupon code snippetandink at checkout.

Thank you so much to the nearly 300 people who entered and shared your fun ideas for how you'll wear your Ban.do, and thank you to Jen and Jamie for sponsoring this fabulous giveaway!

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