Setting the Table: Beach Bonfire

July 31, 2012 by Sarah

I always have a hard time pinpointing my favorite time of year, as I love different seasons for different reasons. If pressed, however, I believe that right now is truly my favorite. I love stepping outside on a dewey evening, to be surrounded with the scent that is summer. Dusk is the most enchanting time of day, when the hectic daytime activities come to a halt, and you can enjoy the cool evening air, while the fading sun leaves a blazing pink path in the sky. There’s no better way to capitalize on an already perfect summer evening, than to have a bonfire. I think the picture above kind of says it all. Of course, it’s even better at the beach, because really, what isn’t?

I won’t deny that choosing to write about bonfires this week is just an excuse to talk about s’mores. I can’t help it! They’re just my favorite. If you’re not me, and think that a bonfire requires other types of food- besides the most delicious food ever created- I would suggest travel-friendly, make ahead dishes. I’ve been making this simple Balsamic Caprese Orzo Pasta Salad almost weekly. It’s a new summer staple, and I would highly suggest it. If you have time, Homemade Graham Crackers are definitely worth the extra effort. For now, I draw the line at homemade marshmallows, but maybe that’s just because I don’t yet have a Kitchenaid. No matter what, your bonfire will be the perfect end to an August evening, and a way to make the remaining days of summer last just a bit longer.

1. napkins, 2. plate, serving bowl, ice bucket, 5. marshmallow branch

Image Credits: table, orzo, s’mores, bonfire

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Strawberry Buttermilk Cake with Strawberry Icing

July 30, 2012 by

So- true story, I was in a sorority in college. I did my undergrad at Johns Hopkins University, so the nature of Greek life was pretty toned down in comparison to other schools. We didn’t have a house. I wasn’t constantly decked out in apparel. And I definitely was not hazed. It was rather low key due to the fact that everyone had schoolwork on their mind first.  But it still felt like a cohesive group. I made some of my best friends from college in that sorority- girls that I still see often and am in constant communication with, girls I anticipate being friends with for the rest of my life. I also made a ton of other close friends, either through long nights or silly activities, that when I see now I still have that special connection with. I’ll be the first to admit that the whole “sisters” and “sisterly bond” thing doesn’t really describe the nature of my experience in a sorority, but nonetheless the friendships I made still matter very much to me.

Lucky for me, there are probably 25+ girls from my sorority living in the NYC area. In June we started doing monthly get togethers. We rotate homes, everyone brings food, and then we just hang and chat. When I went in June there were girls there I hadn’t seen in close to five years (since I graduated), and just the sound of their voices brought back a flood of memories from the time we had spent together in college. It was kind of unreal. And it made me realize just how valuable this network of girls I have in my life is. I know sororities can get a pretty bad rap, and truthfully, had I been at another school I likely would not have joined one. But now being able to experience having this rich group of friendships in close proximity, I’m so thankful for having been in one.

Oh, so this cake? This is what I brought to last night’s get together. It’s a spin off of the buttermilk cake I made a few weeks back. I might like this version a bit better, mostly because it’s generously topped with a luscious cream cheese icing. Have I mentioned I detest frosting cakes? I’m all about recipes where you thickly slather the top of the cake with icing, rather than all around. Makes life way easier. Also, I simply cannot get over the crumb of this cake. It is so incredibly tender. Your guests won’t be able to either. So whichever version you choose, I urge you to make this buttermilk cake in some form or fashion this summer. Enjoy!

Strawberry Buttermilk Cake with Strawberry Icing

Make the strawberry purée:

  • 10 medium to large strawberries, cut in half
  • 2 T sugar
Preheat oven to 375°. Toss together the strawberries and sugar in a shallow baking dish and bake for 10 minutes. Let cool slightly before puréeing until smooth in a Cuisinart. Set aside purée.

For the cake (cake slightly adapted from the Joy the Baker Cookbook):

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 6 T unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1/3 cup strawberry purée

Preheat the oven to 375°. Butter and flour a 9 inch cake pan or cast iron pan and set aside.

Whisk together the dry ingredients. Using a stand or hand mixer, on medium speed beat together the butter and sugar until light and fluffy- about 3 minutes. Add in the egg and then the egg yolk, beating until just combined after each addition. Lastly add in the vanilla and beat until just combined. Lower the mixer to low speed, add in half the flour mixture, and beat until just combined. Add in the buttermilk and beat just until the flour disappears. Add in the remaining flour and beat until the flour disappears. Use a rubber spatula to bring together the batter and ensure everything is well incorporated. Lastly, fold in the strawberry purée and stir until just combined.

Pour the batter into the prepared pan, spread evenly. Bake for about 30 minutes, until the cake is a deep golden brown and a cake tester or tooth pick comes out clean. Let cool completely.

Make the frosting:

  • 8 T unsalted butter, softened
  • 4 T cream cheese, softened
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 5 T strawberry purée

Beat together the butter and cream cheese until smooth. Add in the sugar and vanilla and beat until light and fluffy. Fold in the  strawberry purée. Place the frosting in the fridge for 20-30 minutes to firm up before spreading thickly across the top of the cake. Serve immediately.

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Happy Nesting Weekend

July 27, 2012 by

Are you a nester? I know that term usually relates to moms to be (and no, I’m not pregnant), but I’m totally a nester. I love tending to my home, cooking up big batches of food for the week, organizing my cupboards, throwing things away, and just making things feel cozy. Today marks the end of a big work project for me, so more than ever I’m looking forward to a weekend at home getting things in order, reading, sleeping, seeing friends, and just getting caught up on life in general. I can’t believe it will be August next week. August! Didn’t this whole summer just begin? I really don’t want to hear about another fall trend. The thought of throwing on a polka dot sweater right now makes me perspire even more. It will be full on summer around here for the next five weeks.

Thanks again for your warm comments on Monday’s post. Did you catch this week’s amazing Plate to Pixel post done by an actual professional photographer? And here are a few recipes that you should most definitely take advantage of while it’s summer and there’s so much amazing produce in season. If anyone has any amazing seasonal recipes I need to whip up, please let me know!

Have a great weekend! xx

Image Credit

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Summer in the City: Camille Styles

July 26, 2012 by Sarah

We have been long time admirers of Camille’s gorgeous lifestyle and entertaining blog, Camille Styles, and are honored to have her sharing some favorites today! Camille and her contributors have the best tips for throwing a perfect gathering, or cooking an inspired meal. We hope you love her website just as much as we do!

Favorite restaurant? Austin is such an amazing food city, it would be impossible to choose just one! Uchiko serves the most innovative sushi – every bite is perfection. Fonda San Miguel is a classic interior Mexican spot with to-die-for tacos al pastor. And my brand new favorite, Elizabeth Street Café, is Vietnamese-French fusion in the most charming setting – I get their almond croissants for breakfast and banh mi for lunch. (Here’s my ultimate guide to Austin eats: http://camillestyles.com/2012/guide-to-austin-eats/)

Favorite savory dish? Grilled margherita pizza.

Favorite sweet? Vanilla bean ice cream with fresh peaches.

Drink of choice? Agave margarita with salt. (Pssst- Camille’s recipe here)

Favorite Austin summer activity? Shopping at the farmers’ market, then strolling downtown for breakfast tacos on a Saturday morning.

Summer entertaining tip? I plan my summer menus around seasonal, fresh produce – when they’re displayed in an artful way, they need very little else! See how I made a simple fruit platter party-worthy at this recent dinner party I threw at my house.

Thanks, Camille! Austin is a city that has so much to offer, and that I can’t wait to visit someday.

Image Credits: Elizabeth Street Cafe, farmers market (all others courtesy of Camille Styles)

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Plate to Pixel Part V: Focal Length & Perspective

July 25, 2012 by

You guys are in for such a treat today! My friends Lainey and Ben, owners of Bluerock Design, a Boston based graphic design and photography studio, have put together today’s Plate to Pixel post. Ben, an actual professional photographer (unlike me!), is walking us through the world of focal length and perspective. Ever wondered what all those numbers on lenses actually mean? I have, and today I’m thrilled I actually get to learn!  And be sure to hop over and check out Lainey and Ben’s amazing work..  If you’re in the market for graphic design or photography services, I can’t recommend them enough. Take it away, Ben!

I was really excited when Clara asked us to contribute to her fantastic blog. I wanted to share a trick with you about how the focal length of your lenses can alter a scene in dramatically different ways simply by moving your feet. The technique I’m sharing is very simple, and with a lens or two in your camera kit you’ll be ready to experiment with this effect.

In photography, focal length determines the angle of view for a photo. The wider the angle of view, the more of the world your lens can take in. Wider angle lenses tend to be in the 12-35mm range. Normal lenses—which approximate what the human eye sees — tend to be in the 40-60mm range.  Anything over 70mm qualifies as a telephoto lens. There are also two general types of lenses, prime lens and zoom lens.  A zoom lens can cover a range of focal lengths, 16-35mm, 24-105mm, and 70-200mm are some common examples. A prime lens has one fixed focal length.

The diagram below shows that as the focal length gets longer the field of view becomes smaller.

Depending on the focal lengths available on the lenses you own, you can alter the same scene simply by changing the focal length and using your feet to re-frame your image. Wide angle lenses tend to exaggerate perspective and have a lot of depth of field—everything seems in focus even with a large aperture lens. A telephoto lens tends to flatten and compress the space between you and your subject. This is helpful when the situation has a backdrop you don’t want to include. When a busy crowd or building ends up distracting the viewers attention away from the subject in the foreground you can use those longer focal lengths, back up until the framing is right for your photo. This frames the foreground the same way and ends up isolating and compressing the subject. It also brings the background closer, flatter, and often more out of focus. If you happen to have a beautiful backdrop or want to push it further away into space, a wider focal length lens would be a good idea.

I photographed a cutting board and some delicious Abbaye de Belloc cheese with some organic grapes, blueberries and garden basil. In the example shot at 24mm you can see the front stoop and lawn from the front yard.

As the focal length increases to 50mm, the background appears to be drawn forward and the house is no longer visible.

By 200mm the soft blue hue of the out-of-focus hydrangea accent the food in the foreground.

The interesting thing about these three images is that the size of the cheese platter remains the same. With long lenses over 70mm, backgrounds tend to appear larger and closer to the foreground. Wider angle lenses push the background further away and include more of it. To achieve these effects I simply backed up and zoomed in!

Another interesting tip about food photography is that by shooting at an angle that simulates the way you would actually be eating the food—as if sitting in front of the food— it appears more natural, and appetizing. I tried it with these photos and they’re making me hungry!

I hope these techniques help you find new and creative ways to frame all of your photographs. The equipment used in this example were a Canon EOS 5D Mark III, full-frame DSLR, Canon 24-105mm f4L IS and 70-200mm f4L IS lenses. All images were captured at f4.

Thanks for reading, hope you eat it up!
Ben

 

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Setting the Table: Outdoor Movie

July 24, 2012 by Sarah

Have you noticed the fact that every activity in the summer becomes instantly more fun when done outdoors? I don’t think I’m alone in saying this is true. This extends to picnicing, reading, and yes, watching movies. Even just sitting there (you may call this tanning, if you’re someone other than me, and are capable of such a thing) manages to be enjoyable outside on a sunny day. Drive-in movies evoke images of the 50′s, and a are quintessential summer activity. I’ve actually gone to drive-ins with no interest in the movie that was being played (I’m looking at you, Cowboys and Aliens), and still managed to have a great time.

Even though there is no actual table involved in this week’s ‘Setting the Table’, that’s no reason to settle for mediocre popcorn and overpriced candy. You can still bring a few things that will make your experience all the more enjoyable. Candy, of course, is a must, and making a tray of all your favorites is a fun personal touch. Popcorn is so easy to make yourself, and honey butter with sea salt is one of my favorite varieties. The only thing left to do is be amazed that you’re surrounded by fireflies while watching the opening credits.

 1. bowls, 2. honey, 3. bags, 4. glass, 5. sea salt, 6. popper, 7. blanket

Image Credits: Drive-in, lights, popcorn, candy

 

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Things I’m Afraid to Tell You

July 23, 2012 by

I know Mondays are usually dedicated to food posts but I decided to switch things up today as this is a post I’ve wanted to write for quite some time. They’ll be more food later this week, promise!

So there was a wave- a wave of honesty among bloggers to put the pretty and overly curated photos on hold for a day and get really real. And this wave, really, a movement, was started by Jess. I’m sure you’ve heard of it, and if you haven’t let’s just say Oprah did, so that’s pretty major.

The blog meme has been labeled “Things I’m Afraid to Tell You.” I’ve called mine that because I want to give credit where credit is due. But for me, the things I’ve noted below I’m not necessarily afraid to tell you, they’re just parts of me. Parts that frustrate me, parts that make me sad, parts that make me angry, and parts that just make me human. I get so much out of those posts where someone really puts themselves out there, so I’m hoping I can do the same for you. So here goes…

I get jealous of other people’s families. Do not get me wrong, I have an amazing family, like truly amazing. My brother and I had an incredible childhood and were afforded experiences and opportunities that the majority of this world doesn’t get, and for that I am so thankful. But sometimes I look at other families and just wish I had one that wasn’t divorced and went to the beach together every summer and celebrated every holiday and birthday together and so on. I know no family is perfect, everyone has their problems, but I still get jealous from time to time.

I’m tired of paying for health insurance. Ok, I’m not exactly tired of paying for it- I know I chose to work for myself and thus elected to get personal health insurance. I’m just tired of paying for something that provides practically zero benefits. I’m lucky I’m healthy enough that I can have a plan that doesn’t cover ANY prescription drugs.  But you know what? I’d really like to go to the dermatologist and not have to pay through the nose for one visit (or pay huge monthly premiums just to be able to go).

Sometimes we eat frozen food. Ok, have you had the vegetarian Indian food from Trader Joe’s? It’s pretty good! But seriously, I know I tout all homemade food on CC, but life is busy and some nights we’ll just eat a frozen pizza or Brandon will make himself a grilled cheese or I’ll take a can of beans and throw a few things in and call it dinner. That’s real life.

I interviewed for a job last month. Yep, a job. I wasn’t searching, an opportunity came my way that I felt inclined to explore, but I still applied. And while the whole process made me that much more sure I wanted to stick with working for myself and forming my own business, I still feel anxious and unsure about what I’m doing at times. I still worry I’ve somehow made a mistake or things won’t work out. Most days I feel positive and excited and can power through, but some days are really really hard.

I sometimes wonder what the point of this all is. I love blogging, believe me, I do. I love sharing recipes with you, photographing the food, putting together beautiful posts- it keeps my mind flowing and creative. But some days when it’s the weekend or late at night and I’m still plugging away I wonder if it’s really worth it. Am I really contributing anything? Would my time be better spent spending more time with my family, calling an old friend, or watching a movie with Brandon? I know there are benefits and in the long run it makes me a happier person, but sometimes it just feels like a race that I’m not even keeping up in.

My dad is much older than other dads. Much older, as in 88. He’s also a really successful artist, but you’ll never hear me say that out loud because I don’t want it to sound like I’m bragging. The thing is though, I’m just really proud of him. His age was something I was embarrassed about growing up since most dads are much younger, and now it’s something I still struggle with because it’s tough to have an aging parent when you’re in your mid twenties.

I’m not too original when it comes to fashion and I don’t really have an interest in being that original. I always want to look put together, and I have a good eye when it comes to what looks good on me and others- but it’s not too different than what you see in the catalogues or online. I have no patience for vintage stores. I can’t really mix prints. I barely ever wear heals. I’d be happy wearing black leggings and oversized sweaters all winter, and shorts or jeans and basic t-shirts all summer. I used to think it would make me better or happier if I were more stylish, but now all I want to really be is comfortable- all the time.

Woo- so there you have it. That felt as good as I had anticipated. Thanks, as always, for listening.

Image Credit

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Peaches Wrapped in Prosciutto

July 19, 2012 by

This week was one of those weeks where I could barely remember what day it was. Nothing particularly stressful happened, it just felt like I was in a million places all at once, all the time. Despite how busy things were, Brandon and I somehow managed to book our tickets to Italy! We’ll be spending ten glorious days there at the end of September. I’ve been to Italy twice before but have never made it to Rome, so we’ll stay there for a good portion of the trip. And since I’ve already been to Venice and Florence, I’m hoping to spend the rest of our time exploring the Amalfi coast, including a trip to Capri. I can barely contain my excitement!

In honor of our upcoming vacation, I’ve put together a little Italian inspired appetizer for you.  I love prosciutto paired with melon but given that we’re smack in the middle of peach season, I thought I’d swap out the melon for local peaches. I think I like this combo even better, but either way, there could not be a simpler summer appetizer. And that to me is what this season is all about, fresh produce and simple preparation- nothing too fussed with.

Hope your weekend is a great one. I’ll be diving into my newest read and hopefully getting some color while I’m at it! xx

Peaches Wrapped in Proscuitto

Makes 18 appetizers

  • 3 peaches
  • 1/4 lb prosciutto
  • 1 T lemon juice

Remove the skin from the peaches: Fill  a medium size sauce pan with water and bring to a boil. Place an X shaped slit at the base of each peach. Prepare an ice bath. Place each peach, one at a time, into the boiling water for 30 seconds. Remove and submerge in the ice bath for 30 seconds. Peel off skin and discard. Repeat until all peaches are done. When finished toss peaches in lemon juice so they don’t brown. Cut 6 wedges from each peach.

Cut the prosciutto into long tringle like strips. Don’t worry if the strips are a little messy, they’ll roll up nicely. Place a peach slice at the skinny end of the strip and roll. Place the peaches seam side down on a tray. Serve immediately or store in the fridge until ready to serve.

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Summer in the City: Elephantine

July 18, 2012 by Sarah

This week for our Summer in the City series, we’re so excited to feature out first Seattle-based blogger, Rachel, of Elephantine. Rachel’s blog has a bit of everything you could want- from photography to style and cooking- and even a few surprises, such as her Fiction Friday series where she shares original short stories. Here, she shares some West Coast favorites.

1. Favorite restaurant? With all of our amazing food in Seattle, it’s tough to choose just one! One of my absolute favorites is Tavolàta  because I love the cozy atmosphere and their potato gnocchi is so delicious. I also have lots of good memories of dinners with friends there, so that makes it a special place for me, too.

2. Favorite savory dish? When it’s too hot to cook, salads are a must. I like to use spinach or arugula to make it more interesting, and just add a few other ingredients with great flavors, like goat cheese and peaches. When you start out with good ingredients, all you need to add is a light vinaigrette and you’re done.

3. Favorite sweet? Homemade popsicles! Experimenting with different recipes is really fun. 

4. Drink of choice? On a hot day, I’ll take a mojito over any other drink. It’s so refreshing. I mean, how can you beat mint and lime?

5. Favorite Seattle summer activity? An afternoon in the park is my ideal way to spend a summer day, especially with an iced drink and a good book. Green Lake is one of my favorite parks because there’s always a spot to sit on the grass right next to the water.

6. Summer entertaining tip? I love when there’s a DIY aspect to food – like a “make your own pizza” station or setting up a pasta bar with different types of pastas and sauces. It’s a conversation starter and also accommodates for picky eaters or diet restrictions. Just remember to keep it fun and easy for your guests!

Thanks, Rachel! I love that you’re embracing homemade popsicles this summer as well- the possibilities are literally endless. PS- Rachel’s strawberry lime yogurt popsicle recipe here!

Image Credits: Tavolata, salad, mojitos (popsicles and park courtesy of Elephantine)

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Biz Notes: Working On, Not Just In, Your Business

July 18, 2012 by

I really needed today’s post. It’s been a while since I’ve talked anything work or business with you guys, and I’m craving it. I’m also craving an iced coffee the size and my head and to go sit by the beach for a week (or a month), but that will have to wait. Right now I need this post to clear my head, pull me out of my day to day, and think more big picture. I’m way overdue for that kind of thinking.

Lately, I think I’ve fallen into the rhythm of just working in my business, and not as much on my business. I get so caught up in the day to day of current projects that it can be hard to pull myself out of that and think about “Wait, where am I headed? What direction do I want to be headed? Am I making a conscious effort towards that direction?”

The working “on” your business, I suppose, could be categorized as creating a business plan. But the thing no one tells you (or I didn’t really realize) when you start working for yourself, is that even if you have a set business in mind, things are going to shift. You’ll learn things about your clients you didn’t know until you started working with them, the things you want and don’t want to do within your business will become blindingly apparent, and all the while you have to be willing to adapt.  Seven months ago I wrote a business plan, but I feel as if I could write a completely brand new one now. The idea of writing a new one though doesn’t seem productive because that, too, will likely need a complete overhaul in another six months. A year long business plan, for me, feels like New Year’s resolutions, they’re too out of touch with everyday reality to actually be fulfilled.

Six months seems to be my magic number. It’s the right amount of time I can bite off when it comes to realistically planning and setting goals for my work. And I’m not only talking goals like “I will have x number of clients by such and such date,” but goals that capture the type of work I want to be doing, the things I need for my business, and the people I want to be working with. I’ve decided to break the goals into three areas: clients and projects, collaborations, and business needs. Here’s what that actually means:

Clients/ Projects:

  • I’ve been lucky so far in that the clients I’ve worked with I’ve really enjoyed, and I believe, have really benefitted from my work . But I need to shift my attitude a bit and start thinking about what type of clients would best benefit from my services? Saying I plan corporate events or intimate weddings is too broad. I need to get really specific and then seek those people/ businesses out.
  • I need to make it clear I do more than just event planning. It became very clear to me in the last two months that though I advertise myself as an event planner, my services and expertise go immensely beyond that, and people are hiring me for much more than just coordinating their event. That “other work” mainly falls into the category of marketing and event strategy, but I need to figure out how to clearly communicate that.

Collaborations:

  • Grow Business Partnerships: The number of opportunities and connections that came out of my first business partnership (the Business in the City workshops) is literally invaluable. It not only exposed me to amazing people and resources, but created new business opportunities for me and made me acutely aware of my unique business strengths and skills. I also love collaborating with other business owners, it provides such  a good balance. I’d like to establish and truly get going two solid partnerships by the end of the year.

Business Needs:

  • Get a new business website! Full disclosure guys, my current website ran me $20 to create. I was not ready to invest in a full blown customized website because I knew it would take some time actually working for myself to figure out the type of website I needed. Since the majority of my business was coming through word of mouth, my website wasn’t as much of a resource for potential clients- people just knew me and knew what I did. Now that’s changed. My services have evolved, the type of clients I’m taking on has expanded, and the type of work I do needs to be clearly stated! That all needs to come through on the website, in both text and images.
  • A new website also means an actual logo ( not one I slapped together in Photoshop), new business cards, and branded contracts and invoices. It’s time to get even more legitimate. I’d like to give myself a four month rather than a six month deadline for these last two items!
So that’s where I’m at. I think that’s enough to strive for outside of my regular work, but I’m also thinking I should apply this method of six month planning to my personal life. Add that to the list! Do you have a set chunk of “planning for the future” time that works for you? Do you use it for work and your personal life?
Image Credit

 

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