It seems that a lot of my One Photo Friday posts revolve around dresses, this is a mere coincidence and I promise next Friday to mix it up for you…or perhaps I should take submissions?
I usually don’t post on a weekend, but there will be one on Saturday as I found something that I wanted to share. I’m good like that.
I hope you all have a lovely weekend, it’s meant to be warm…we shall see.
I love lace; its delicate appearance, feel and intricate pattern looks beautiful against most backdrops. Although I have never seen it wrapped around a tree before,I wish more people would, perhaps a community project? Although there have been many a blog post about lace dresses after the Royal Wedding, here are a few more ideas on how lace can feature…
The most important day of a father’s life after we are born is this moment…
Daddy, you’re someone to look up to no matter how tall I’ve grown.
Happy Fathers Day
For a Friday
I hope you all have a lovely weekend, do something outrageous. I shall be having a barbeque in my wedding dress…
Wouldn’t it be brilliant to see these peeking under a wedding dress?
Then have this as part of your wedding stationery?
Have cosmo jelly shots as your arrival drinks.
Offer these as wedding favours.
Then spend your wedding night here?
I double dare you!
Jam. I think I eat it nearly everyday, my favourite is raspberry. I like the bits.
I do think that favours should be edible, mainly because I enjoying eating and do not enjoy clutter. They can be adorned with beautiful name places or thank you notes and swathed in ribbon. Jam can be seasonal so would suit any time of the year and collecting all those jam jars is eco-friendly! So, a few months beforehand, put on a low cut cashmere top, wrap an apron around your waist and get all Nigella. Pouting is a must.
- 500 g mixed summer berries, such as strawberries, raspberries, gooseberries (topped and tailed), redcurrants
- 500 g sugar
- 1 large lemon, juice only
1. Mix the berries and sugar together in a preserving pan and add the lemon juice.
2. Warm the mixture over a low heat, stirring occasionally until the sugar has dissolved.
3. Increase the heat and bring to the boil.
4. Cook at a fast boil for about 15-20 minutes until the jam thickens. Test for setting point by spooning a teaspoon of the jam on a chilled saucer. After a minute, push your finger through the jam – if the surface wrinkles, it’s ready for potting. If you would prefer to use a sugar thermometer it will read 110C when the jam is at setting point.
5. Pot the jam into sterilised jars, cover and seal tightly. Label and store in a cool, dry place.
If you cant face eating your weight in jarred goods to collect enough for your wedding then just buy them! We used jam jars to hold sweets as favours at our wedding, and this company were brilliant.
Sadly this post is not about the brilliant arcade game, but about jewellery. Until you get engaged, you aren’t really aware of people looking at your hands. But they do. They look at the ring. Then on your wedding day, people spend it wanting to see your same hand, but with the addition of a wedding band. Its bizarre. But its true. So why not put something beautiful on your other hand? It probably feels left out…
So much prettiness for one blog post really! Will you be wearing Bambi on your wedding day?
To start off this week, I thought I would tell you five things about myself. All you see on twitter, is my charming persona but like everyone I have certain skills, traits, talents or flaws that not everyone knows about…
1) I suffer from panic attacks – usually relating to travelling.
2) I can get both my legs over my head. Don’t ask me to do this when drunk. I get stuck.
3) The feel of terracotta makes me wretch.
4) My father worked on the only flying Lancaster in Europe. (plane geeks will know that it’s a pretty big deal). You know, the big one that flew over during the Royal Wedding.
5) I listen to a Harry Potter audiobook every night to fall asleep.
There you go! Feel free to share your own. Or just leave a random cyptic comment. Both is good.
Did you watch the Grand Prix? My goodness it was good. There will be some pretty previews of the mini photo shoot I took part in on Saturday on the blog this week, along with usual wedding loveliness.
I adore this photo. By Poppy French. I hope she finds this. You can view her images here
…dilly dilly, lavender’s green. When I am King, dilly dilly, you shall be Queen.
Here’s a DIY on how to make your own lavender cordial. Add to gin with a splash of lemonade.
Make a simple syrup by combining the sugar with 500mls of water in a saucepan and boil until the sugar dissolves, it takes roughly about 1 minute.
Remove from heat, add the lavender blooms and cover. Let stand for 1 hour, or up to 4 hours.
Strain syrup and discard lavender
Decant in to a beautiful vintage bottle (or any odd one you can find)