What are you up to this weekend? Do you have your Halloween pumpkins yet? I haven’t picked up any pumpkins, but I have been enjoying some pumpkin oatmeal muffins with chocolate chips, so that’s starting to get me in the mood for fall (despite this 80 degree weather we’re having). How about you – does it feel like October where you are?
DIY birthday party fascinator hat.
I made this banana pudding yesterday, and it was delicious (but that lemon juice did nothing to save the color).
Loving this tablescape – elegant and eerie!
Vanessa Traina’s chic wedding in Vogue.
Pumpkin spice donuts sound soooo good right now.
Gorgeous old French menu card.
I’d wear these sweet little flats any day.
I’m a little late, but congratulations Nole!
Have a happy weekend everyone!
PS – Have you noticed the new share option in the top and bottom left corners of each post? It only took us five years, but we finally made it easy for you to share the things you love on Snippet & Ink!
With all of our focus on how to make your wedding special, we thought it was time to highlight some ways to make your marriage awesome, too. Introducing “Snapshot of a Marriage,” a new series from contributor Emily Westbrooks, who interviews couples on some of their secrets for a strong and successful marriage.
On their wedding day twenty-three years ago, Tina and David were given a black lab that they named Chowder. A puppy might not always be a welcome wedding present, but for Tina and David it certainly was. In the early years of their marriage (the second marriage for both of them), when they finished work for the day, the first thing Tina and David would do is take Chowder for a walk. Together. No preparing dinner, no dishes, no television. All of that could wait. Instead, they spent an hour connecting, chatting, catching up on the day. They credit that routine with helping them communicate in the first years of their marriage.
Sitting in their living room, Tina offered this piece of advice to those just starting out: “We have to remember we’re all just ordinary people,” she said. “It’s hard not to expect your spouse to be extraordinary, and when they aren’t, it can be disappointing. The truth is, we all just can’t be our best all the time. Being in a marriage means knowing that you still love the person even when they’re not their very best, and knowing that they love you when you’re not your very best.”
Photo by Lauren Bodwell.
Calder Clark Designs and A Bryan Photo make such a great team, and the beautiful wedding of Meg and Whit is no exception. A lovely blend of black tie elegance and warm, natural textures, the December wedding incorporated just enough seasonal touches (like hot chocolate, ornament favors, and a jingle bell send off) to ring in the holiday season without being theme-y. Read on to see what I mean!
The bride’s bouquet included Vanda orchids, phalaenopsis orchids, helleborus, silver brunia, seeded eucalyptus, peonies, double tulips, and lisianthus. Calder Clark Designs collected dozens of antique ?ower frogs over the months leading up to the wedding and used them to display escort cards. Antique books, lanterns, and a leafy garland tied with burlap completed the look. Each centerpiece was a potted arrangement of fresh herbs, covered with a glass cloche to create the look of an elegant terrarium. Christmas happens to be the couple’s favorite holiday, so it was only natural to work a few holiday elements into the December wedding, such as the zinc ornaments given to guests as they left, and a jingle bell send-off. How cute is this kids’ table?! Silly straws and a lollipop centerpiece set a playful tone for the youngest guests.
Pre-Ceremony Beverages: Hot Chocolate with Marshmallows, Chocolate Shavings, and Whipped Cream / Hot Apple Cider with Cinnamon Sticks // Passed Hors D’oeuvres: Duck and Apricot Purses / Fried Select Oysters with Horseradish Cream / Bacon-Wrapped Quail Leg with Maple Glaze / Tuna Tartar in a Seaweed Cone with Soy Ginger Dressing / Lamb Kebab on Bamboo Skewer with Mint Jus // First Course: Short Rib Ravioli with Fig Port Reduction, Red Onion, Arugula, and Shaved Parmesan / Spinach-Stuffed Ravioli // Second Course: Slow Cooked Red Porgy Poached with Olive Oil with Citrus Beurre Blanc / Fried Tofu with Baby Bok Choy, Red Peppers, Mushrooms, Haricot Vert and a Sweet Soy Reduction // Late Night Passers: Beef Sliders and Truf?e French Fries // Cake: Carrot Cake with Toasted Walnuts and Crystalized Ginger filled with Cream Cheese Frosting
See the full gallery here.
I recently came across the most gorgeously dramatic, edgy-ballerina dress on Pinterest, and just had to know more! Some digging turned up designer Mohammed Ashi of ASHi Studio, someone I had never heard of, but who you can be sure I’ll be following from now on. Here, a few of my favorite designs from the 2011 Spring/Summer collection.
To me, these gowns seem to perfectly balance architectural elements with feminine romance and whimsy, and I can imagine them on an incredibly chic bride, can’t you? As far as I’m concerned there can never be enough tulle and feathers in the world…
See lots more stunning creations on the ASHi Studio website.