Happy happy Friday! This weekend is supposed to be quite nice here in Charlotte so I have plans to do some planting of some things. I intend to do a wide pot full of herbs again this year because I discovered that I made good use of the ones I planted last year. This year I am going to plant peppermint and lavender in their own separate pots and then parsley, basil, and rosemary all together again. I don’t expect to use the rosemary much but I still have a super cute herb marker from last year for it so I figured why not? I thought it might be fun to share some of the recipes I wanted to try with them this year and since it is Friday, I figured I better just go on ahead and discuss some cocktail type herb uses because I bet we could all use one. There is nothing like fresh herbs to make a cocktail feel a little more special and taste extra fresh. Here are some of the cocktails I would like to make using my herbs this year…
Image credits: basil / lavender / mint
Basil French 75
Elderflower Mint Margarita
Also, here is a little tip for how to trim your basil so it keeps growing all summer.
If those aren’t good motivation to make an herb garden, then I just don’t know what is. Have a lovely weekend!
Lately I have been very drawn to greens being used in entertaining and weddings. I think that it feels so fresh. When I was researching greens to use for the garland at the Irish Rehearsal dinner I helped design, I found one in particular that I kind of feel in love with…the eucalyptus. Eucalyptus has has an interesting scent that when I saw this cocktail, I thought that may just be super refreshing. A little different with the use of egg whites and the need to make simple syrup with eucalyptus leaves. But certainly perfect for inspiring a lovely little wedding.
Image credits 1 2 3 4 5 6 7
As I mentioned last week when I was playing around with table ideas, I had a few of my girlfriends over on Saturday to have a Valentine’s Day brunch. Valentine’s Day is without a doubt the girliest holiday so it kinda just makes sense to celebrate it with some of your favorites ladies, right? Anyways we kept it pretty low key and I just made a few breakfast casseroles that can be prepared the night before along with some biscuits and a fruit salad. The most important part of a brunch, after all, is the cocktails. Here are a few snippets from our love brunch.
Light pink hyacinths and white hydrangeas. The hyacinths are so fragrant.
Hearts on strings I have had laying around since Colleen’s bridal shower. I always hang on to this kind of stuff cause you never know when you’ll find use for it again.
A mimosa bar with OJ, peach juice, Chambord, and St. Germain along with raspberries, strawberries, mint, and candied ginger. And champagne, obviously.
One of the dishes I made was this killer cinnamon french toast casserole and I will be sharing the recipe some time this week because it was just too good and easy not to.
Happy Monday friends! Hope everyone has an awesome week!