Sweet Paul

Inspired Weddings Giveaway.

My favorite Floral Designer Matthew Robbins just launched a beautiful book called Inspired Weddings.
It's such an amazing book filled to the rim with ideas, flowers, tables, food and everything else you need for that big day.
Stunningly shot and designed by Thuss+Farrell
You can read more about Matthew in the latest issue of Sweet Paul Magazine, here!
You can check it out the book here!
Matthew is giving one lucky reader a signed copy.
All you need to do is leave a comment on this post.
Giveaway closes monday april 2nd at noon.

Recipe Monday....

Orange and red onion salad
Sounds a bit strange, I know, but its really good.Perfect with grilled chicken.
Serves 4

2 large oranges
1 red onion, thinly sliced
4 cups mixed greens
2 tablespoons toasted pumpkin seeds
1 cup green olives
4 tablespoons olive oil
salt and pepper

Start with cutting off the orange peel.
Then using a small sharp knife cut into the orange in between the membranes. That way you get perfect filets.
Mix them with onion, greens, pumpkin seeds and olives.
Toss with olive oil, salt and pepper and serve.


Photos by Alexandra Grablewski

Crafty Friday

At last years Brimfileld Flea Market I bought a bag full of old stamps.
I started sorting them out and discovered all the amazing different shades of blue.
So I started gluing them on a board until it was all covered in stamps.
Framed it in a simple West Elm frame and voila, I have a really cool artwork.
Photo by Frances Janisch

The winners are.....

Matt Meville won the BowTie and Linda from Mommy's Treasures won the flower.Congrats to both.

Spring Party for Better Homes and Gardens

This images are from a spring Party story I produced for the great people over at Better Homes and Gardens.
All about taking the work out of entertaining and making it easy to be a host.
My friend Paul Vitale helped me on some of the craft projects.
You can see the whole article with how-to's right here!
If you buy this issues ap there is even a video of me talking about this story.
Shot by Dana Gallagher

Recipe Monday....

Spring is in the air, so I leave you with a rather cute spring cupcake.

Makes 8
100 g soft butter
1 1/3 cup sugar
3 eggs
3/4 cup crème fraiche
1/2 cup milk
1 teaspoon vanilla essence
2 1/3 cup plain flour
1 teaspoon baking powder
Vanilla frosting
grass green non parells
8 lolipops
8 fondant leafs

Heat the oven to 350F.
Place butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Add the eggs, one at a time, beat well between each one.
Add crème fraiche, milk, vanilla, flour and baking powder.
Mix well.
Pour the batter into cupcake liners that has been placed in a cupcake pan.
Bake for about 12minutes, or until golden and set.
Cool on a wire rack.
Top with vanilla frosting and dip in green non parells.
Decorate with a lolipop and a leaf.
Photo by Frances Janisch

Rover Giveaway......

Ok guys, this is the most adorable giveaway ever!
The good people at The Rover Boutique is giving away one Harbor BowTie Collar and one Harbor Flower Collar.
These are so cute, my dog Lestat is green with envy....
Please check out their shop right here!
All you need to do is leave a comment on this blog and tell us if you want the BowTie or the Flower.
Entries closes at march 22nd at noon.
Good luck!

Small people...

This is from a story I styled for REDBOOK Magazine that was inspired by the cookie story I did for Sweet Paul Magazine Holiday.
This was to illustrate a story on how to handle your money better.
The issue is out now.
I love working with these small people, they are models that you use on model train tracks.
Comes in all sorts of outfits and poses.
You can even get a stripper....
Masterfully shot by Levi Brown.

Recipe Monday....

Gotta love a good tart!
They are easy to make, tasty and travels well.
Perfect for pot lucks or picnics.
This one is one of my favorites, been making it for years, always turns out great.
This recipe is from the brand new issue of Sweet Paul Magazine, check it out here!

Asparagus tart with ricotta
Makes 1 tart, serves 6

1 1/4 plain flour
1 stick salted butter
2-3 tablespoons cold water
1 large eggs
7 oz ricotta
1/4 cup heavy cream
1/4 cup milk
salt and pepper
1 bunch thin asparagus, trimmed

In a large bowl add the flour.
Add the butter and work it fast into the flour using your fingers.
The result should be a grainy texture.
Add the water and work it together fast.
Roll to a ball and wrap in plastic.
Refrigerate for at least 1 hour.
Take it out and roll or press it into a 9" tart tin.
Prick the bottom with a fork.
Place in the freezer for 15 minutes.
Bake the tart shell for 12-15 minutes at 375F.
Cool.
In a bowl beat together egg, ricotta, cream, milk ,salt and pepper.
Pour into the tart.
Place the asparagus on top.
Bake another 20 minutes at 350F or until golden and set.
Can be served hot or cold.
Photo Melina Hammer

And the winner is.......

The winner of the Chevre giveaway is Nitasia from House of Rowan.
Congrats!