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Wedding Wednesday…Lauren Conrad’s Bridesmaid dress collection!

lc

via Martha Stewart Weddings

In all the history of reality TV there isn’t a person I’ve loved watching evolve more than Lauren Conrad, or as I still refer to as “LC”.  She has taken what could have been a forgotten reality role and turned it into a gorgeous empire.  Lucky for the wedding industry and everyone in America, LC got engaged this year!!! I like to think of her future nuptials as “America’s Royal Wedding”(you can totally borrow that if you want). So with all her fabulous planning LC has just decided to come out with her very own bridesmaid dress line carried under her fashion brand, Paper Crown.  Her bridesmaids are wearing gowns from the line, they each got to pick their favorite, because on top of being the most amazing celebrity, LC is also the most amazing bride.  I adore her bridesmaid dresses, especially the color palette, they look like the were plucked from one of her stunning and always serene instagram photos (follow her immediately if you aren’t already @laurenconrad, and tell me if you can figure out what magical filter she uses!) So with that, congrats to LC on all her fabulousness, I can’t wait to pick up the September issue of Martha Stewart Weddings that has her and her maids as the cover models, swoon, to be one of LC’s besties, a girl can dream.

XO. klb

Tuesday Shoesday…Tory Burch!

toryburch

via Tory Burch

As we transition into the fall from summer, the search for gorgeous flats and chic boots is in high gear.  The Vanessa flat from Tory Burch came across my search pretty quickly and I was IN LOVE.  Made of beautiful black or navy suede it’s perfect for fall but the real highlight is the crystal coated bow.  Gorgeous with skinny jeans or wide trousers with the classy sparkly bow peeking out,  I can not stop dreaming up different outfit scenarios to show them off. What I love best is how perfect the navy pair would be for a bride who prefers flats to wear as her “something blue”.  She can wear them many times over after her big day and always have little piece of her wedding as part of her daily life.

XO. klb

Coffee Talk Monday…Red White and Blueberry Popsicles!

pops
 Makes 10 popsicles

WHAT YOU WILL NEED

  • 1 heaping cup raspberries
  • 1 cup blueberries
  • 1 cup vanilla flavored Greek yogurt

INSTRUCTIONS

  1. Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
  2. Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
  3. Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your ‘blue’. Keep these cups chilling in the refrigerator when you are not using them.
  4. To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don’t get too fussy, it should look rustic!
  5. Put the mold in the freezer and freeze till firm, at least an hour, or more.
  6. Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
  7. Remove the foil at this stage, you won’t need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don;t worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
  8. Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
  9. I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don’t recommend making these more than a day in advance.

Friday Wine Tasting…The Vegan Vine Red Wines!

wineoftheweek

Wine of the week: 

The Vegan Vine Red Wines

$16.99

Winemakers Notes:

Aromas of dark red cherries, raspberries and blackberries. A hint of cedar and vanilla. Bright fruit flavors on the entry with a solid dose of acidity. Medium tannins round out this interesting blend of grapes. Enjoy with portabello mushroom risotto.

Blending Notes:

38% Merlot, 16% Cabernet Sauvignon, 16% Petite Verdot, 16% Cabernet Franc, 10% Zinfandel, 2% Cinsaut, 1% Carignan, 1% Mouvedre

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