My dear friend is getting married! We hosted a bridal shower brunch for her a few weeks ago.
She is considering sunflowers for her wedding flowers and my mom did some mock-up arrangements for her.
Here are the invitations I made.
I've learned that setting up the party space the night before, including placing the serving dishes on the table, helps keep you efficient and organized.
One of our standby party dishes is roasted vegetable tarts. Roast vegetables at 400 with olive oil, s&p and a dash of cumin. Mix equal parts ricotta and feta and bake at 400. Top tarts with veggies and drizzle with a bit of balsamic.
I based the brunch menu on what was cheap and plentiful at the market -- zucchini, berries, tomatoes, spinach.
I used this recipe for chocolate zucchini bread and it was a hit.
We get Cavit Lunetta Prosecco from Costco for less than $10 a bottle. It is a smooth, solid prosecco and pairs well with pear and peach nectar.
Peonies, I want to eat you.
I collected images from my friend's dad, brothers and another bridesmaid and put a slideshow together. IMovie on my ancient, 10-year old Mac worked just fine. The chronology was baby pictures followed by family, friends, parents' wedding and then photos of the bride and groom.
White bean salad that I posted about here makes another appearance.
And thanks, love, for taking the boys and the beagle out all day!
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We're a pair of lawyers (me, looking for a creative outlet and my husband, who likes working with his hands) with two little boys, a beagle and an old house with an unruly yard. We blog about our projects, food, and travel.
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