Conrad seems to be everywhere these days sharing her fun party tips, decorating
ideas and fashions. I just got this
month’s redbook magazine, and just absolutely love all her 4th of July
party ideas for setting a cute table and serving the perfect foods. She also shares some fun tips in Us Magazine this month.
Lauren anchors her tablescape with a red and white gingham runner,
uses simple dishes and wraps the utensils in red, blue and turquoise
bandanas. The turquoise is an unexpected pop of color that I love! Tall
delphiniums give that wild flower look and finish off the table.
Super cute patriotic deli sliders with a pretzel bun.
is a must for the 4th of July, and why not spritz a little lemon on
top? It’s super yummy!
simple idea like a DIY hot dog bar can be taken up a notch when the ingredients
include a variety of gourmet mustards, relishes and ketchup options. Fresh ingredients are delicious too. Think heirloom tomatoes, a mix of shallots
and scallions, chopped avocado and pico de gallo. For dessert, cool everyone’s palate with homemade
Arnold Palmer popsicles!
You are invited
to theMolly Wood Garden
DesignFREE Summer Tabletop Class on June
25. Prepare to entertain with style this summer, with great tips from Molly Wood at her Costa Mesa Garden Design shop on Saturday, June 25 at 11am and 2pm.
Molly will be offering expert advice on setting up gorgeous, sustainable
centerpieces, table settings, and more. The class is FREE, and reservations are
required. Call 949.548.1611 to reserve your spot, and the class will be held at
1660 Orange Avenue in Costa Mesa.
“When was the
last time you spent a quiet moment just doing nothing - just sitting and
looking at the sea, or watching the wind blowing the tree limbs, or waves
rippling on a pond, a flickering candle or children playing in the park?” --Ralph
Happy National Iced Tea Day! Here's a yummy recipe to
try this weekend.
Green Tea Soda
8 bags green tea
4 cups boiling water 3 tablespoons honey or sugar 4 cups assorted fresh fruit, such as white or
regular nectarine wedges, lime slices, blueberries, and/or raspberries 1 liter plain or flavored sparkling water, such as
raspberry, strawberry, or peach, chilled 2 tablespoons snipped fresh mint or 8 to 10 mint
Add tea bags to boiling water and let stand for 2 to 3
minutes; remove and discard tea bags. Cover and chill brewed tea. Before serving, add honey or sugar to chilled tea. Divide tea mixture among
eight to ten 12-ounce glasses. Add fruit to each glass and fill with sparkling
water. Top with fresh mint. Makes 8 to 10 servings.
something extraordinary about a kitchen that features white marble. It's timeless and modern at the same
time. It is earthy but sleek, cool but
glowing at the same time. This dichotomy
must be what draws us into the allure of white marble. For me, there can never be too much in one kitchen. Here are some of my kitchen crushes this week.