Monday, November 29, 2010

Meet Laura...

Today I have another beautiful, Pacific Northwest wedding for you! The ocean in the background is so gorgeous and their table number idea is my favorite I've seen so far.

Meet Laura...Laura wore the Champagne Brunch Hair Flower from my Silver Pencils Etsy Shop. Laura and Eric were married on July 24th at Ballard Locks in Seattle. Love this photo of the groom and his groomsmen behind himLaura and Eric used vintage postcards from National Parks they've visited together! I absolutely LOVE this idea and wish I would have thought of it for our wedding!They also had miniature pies in four different flavors! Here are the yummy blackberry ones!Thanks so much for sharing your photos with us and Congratulations again Laura and Eric!!!

Thursday, November 25, 2010


Thanksgiving is my favorite holiday! I wish you all a very Happy Thanksgiving surrounded by family and friends!
Image via James Moes

Wednesday, November 24, 2010

Meet Stacy... Part 2

Today I'm back with more of Stacy and Dane's gorgeous British Columbia wedding. You all know I'm a sucker for outdoor shots and these are no exception. Enjoy...I'm loving Dane's bout with the gigantic leaf... The color of the girl's dresses with their bouquets is pure perfectionAnd now for the sweet details...Loving the milk glass

Thanks so much for sharing your gorgeous wedding with us and Congratulations again Stacy and Dane!

All photos by James Moes

Tuesday, November 23, 2010

Meet Stacy... Part 1

Today I have an absolutely beautiful wedding for you! And because there were so many incredibly photos to choose from, it's coming to you in 2 parts too!

Meet the gorgeous Bride Stacy...Stacy ordered the Grace Champagne Peony Hair Flower out of my shop and attached it to her incredibly chic birdcage veil.Stacy and Dane were married were married on July 31st of this year at Pitt Meadows Golf Club in British Columbia. I love the colors and all of the gorgeous details Stacy chose. Their photographer James Moes did a fantastic job capturing all of them too. Just take a look for yourself...One of my favorite photos...

Up Next: Part 2!
All photos by James Moes

Back to Blogging

Yay! I'm so excited to be back to blogging! I've been alternating staying between both my mom and dad's houses and neither have wireless for me to connect to (something I never anticipated). And I of course I forgot a flash drive so I haven't been able to upload photos. But here I am- taking up the corner seat at Barnes and Noble for the last 3 hours- answering emails, uploading photos, and blogging away. Me and the quiet man next to me even watched each other's stuff as we alternated taking bathroom breaks... good to know there's still nice and honest people out there :)

Being away from home for 3 weeks is definitely an experience, but it's so great to visit with family and friends. And getting to experience some warm weather is nice too (I heard there will be a high of negative 5 on Wednesday back home! ahhhh!)

This past weekend I went to Vegas for my best girlfriend's bachelorette party. We stayed at the Aria which was very nice :) Here is half of the group enjoying some yummy tapas at the Spanish restaurant inside Sipping down a delicious frozen hot chocolate at SerendipityAnd then taking a high school flash back shot (the 3 of us were in ASB together)
I'll try and post more photos soon- just thought I'd let you know what I've been up to :)

Friday, November 5, 2010

Happy Friday!!

Happy Friday everyone!! I've upped my travel plans and decided to go out to California earlier than expected. So that means I'll be out there for the next 3 weeks and I am currently on the very, very, very long drive out there. But this also means I'll have more time with my family and friends which I'm looking forward to. So next week when we meet again, I'll be talking to you from sunny California. Have a wonderful weekend!

Thursday, November 4, 2010

Homemade Flour Tortillas... Yum

Last week I was in the cooking mood and decided to try my hand at something I've always wanted to make: Homemade Flour Tortillas. I just remember my friend's grandma making them for us once with melted cheese and pepperonis for the most amazing quesadilla ever- sooooo good! And ever since then, I've had the desire to do the same. So, since I am on the "No buying cookbooks until I complete 3 recipes from the ones I already own," I mosied on over to the kick ass library we have in town. And there it was, "The Bread Bible" by Beth Hensperger.

I decided on a super yummy, time consuming, but easy dinner of homemade flour tortillas and carnitas. The Carnitas recipe I took out of a 5 ingredients Rachel Ray Recipe which I'll have to post about as well because it's so easy and can be divided into 2 meals (we had BBQ Pulled Pork Sandwiches the next day with the leftovers).

But anyways, if you like Mexican food, I highly suggest making your own homemade flour tortillas. It does take some time so I suggest doing it on a weekend, but there's also a lot of down time in between steps, and the ingredients are cheap and probably something you already have in your cupboard- so why not.

So here's how you make Homemade Flour Tortillas (My notes are in Red)

Ingredients: (Makes fifteen 8- 9 inch tortillas) (Since it was only the two of us, I divided the ingredients in half and it was still more than enough)

* 4 cups unbleached all- purpose flour

* 1.5 tspn baking powder

* 1.5 tspn salt

* .5 cup solid vegetable shortening, butter, bacon drippings, or lard

* 1.5 cups warm water

To mix the tortillas: In a medium mixing bowl using your hands or a wooden spoon or in a bowl of a heavy- duty electric mixer fitted with the paddle attachment on the lowest setting (what I did), combine the flour, baking powder, and salt. Cut in the shortening or other fat until crumbly (I used cold, unsalted butter), using a fork or pastry blender if making by hand.
Gradually add the warm water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and forms a soft ball. Too much water makes a tough tortilla, so proceed slowly. (Yes, proceed very slowly! I accidentally added too much water at once and then had to do guess work at adding in more ingredients- which can be scary) Knead briefly in the bowl, no more than 10 times, until smooth, but not sticky, ball forms. Shape into a cylinder and wrap the dough in plastic wrap or clean dish towel to prevent drying out. Let rest at room temperature for at least 30 minutes or up to 2 hours, until slightly puffy and shiny.

To shape the tortillas: Divide the dough into 15 equal portions. (I used a pizza cutter to do this- and the ones that were smaller than the others- I just added to) Shape each into a ball and place on a baking sheet or marble slab. Cover and let the balls rest for 20 to 30 minutes more. Drape each ball around your forefinger, making a depression on the underside. This makes a mushroom shape and creates an air bubble, which helps it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The balls can rest on the greased baking sheet, covered tightly, for 30 minutes at this point if necessary.) Using a thin rolling pin, roll each ball out from the center to the edge but without pressing on the edge, lifting the dough and giving it a quarter turn several times, to form a thin round 8 to 9 inches in diameter (mine were about 6 inches), depending on the size of your griddle. Trim the ragged edges and using a dry pastry brush, dust off an extra flour, if necessary. Stack between layers of plastic wrap to prevent drying out while rolling out the remaining dough. (The rounds may be refrigerated for up to 6 hours before baking, but baking immediately is best.)To bake the tortillas: Heat an ungreased heavy cast- iron skillet, griddle, or comal over medium- high heat until drops of water sprinkled on the surface dance across it. Place the tortillas, one at a time, or as many as will fit without overlapping in the pan, and bake for 30 seconds.

Drape a tortilla over your hand and gently lower 1 edge, then roll it off your hand onto the hot griddle to avoid wrinkles and overlapping of the dough. Or slide the tortilla off a plate. The tortilla will form bubbles; press them down gently with a spatula or folded towel and slightly twist (either way works well). When you see the bubbles, turn over to the other side and bake for 30 seconds, or until the dough looks dry and brown spots are formed and the tortilla is soft, but not crisp. It is easy to overbake, so take care with the timing.

Remove each tortilla to a clean towel or stack between layers of plastic wrap (use the same ones you used before). If not serving right away, wrap in plastic or place in a thick plastic bag when cool. Refrigerate no longer than overnight. Rewarm as needed right before eating.

And then Enjoy!! They are sooooo good!

Wednesday, November 3, 2010

Silver Pencils on Style Me Pretty

I was so excited yesterday when I saw Della's wedding on Style Me Pretty. Della purchased the Isla Peony from my Silver Pencils Etsy Shop back in June. And besides being elegant, classic, and a beautiful and relaxing mix of colors- their wedding has one of my favorite things- succulents! Check out her gorgeous wedding here shot by Melissa Hayes.

Congratulations Della and Bob!!

All photographs by Melissa Hayes