Hostess with the Mostess and Simply Stated are both talking about candy buffets today. I know they’re such a trend in weddings and almost everyone and their brother are doing them, but I am still wild about them!
It reminds me of our wedding and the fun we had picking out all the pink and white candy. We loved shopping at Market for the most adorable and most tasty candies in pink and white!
We used sugar to take up some of the space where we needed fillers. It was great for holding the sticks in place on the rock candy and the lollipops and it tasted good, too!
On a side note, we’re headed to Richmond for a wedding this weekend and I get to see these little girls! I love going to other people’s weddings now that ours is over!
I know, I know. I probably start to sound like a broken record when I constantly gab about my wonderful photographer, Kelly Moore, but I just can’t get enough. Her blog provides hours of inspiration and entertainment and her baby is precious. She just changed up her blog and it’s really beautiful!
Kelly recently shot a wedding at beautiful Grandfather Mountain in North Carolina. The setting alone is breathtaking, but the couple’s style is so Carolina! The seersucker suits and green ties on the guys are so charming and there a couple of shots that I think are exceptional!
I think one of the things that makes this wedding seem so wonderful is that they look so secluded out there. No onlookers, wedding crashers, loud city noise. It’s just the couple and the people that they love and God’s beautiful work. What amazing inspiration for photos, right?
My new Autumn 2008 Boden catalog arrived today. I’m at home with the cable guy and have just thrown myself into serious clothes envy looking at this catalog. I love the fall. Really, I love everything about it. Crisp mornings, warm afternoons, football, gorgeous colors, warm food, great hair, tailgating, the smell of leaves burning, and most of all, fall wardrobe. I love warm pink colors and deep blues. I love suede boots and cute jackets. It never gets cold enough down here to wear big coats and that’s fine because I love cute jackets!
This catalog has me wishing for cooler days. It’s only the end of July and we have at least until the middle of October before it cools off. Oh well. Here are my favorites:
We had some friends over for dinner on Friday night, so I used my wonderful Friday off to leisurely grocery shop and plan our menu for the night. I was in the mood for some comfort food and for some of my favorite foods. I had a pork tenderloin recipe from the April issue of Southern Living that I had been saving, so I decided to give it a try. I also used my new cookbook, The Comfort Table, for the macaroni and cheese and the peach cobbler. Though the pork tenderloin took a lot longer than it said it would, everything was so yummy! I know that a recipe is a keeper when Todd says that he can’t wait to have it again. He has put all three of these on the “please repeat” list:
1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. 2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain well.
In a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook for about 2 minutes, stirring with a whisk. While still whisking, add the milk and cook until thickened. Remove from heat and stir in CHeddar, fontina, blue cheese, salt, and pepper. Stir in macaroni. Pour into a 3-quart baking dish.
Arrange the sliced tomatoes on top. In a medium bowl melt the remaining 1 tablespoon butter and mix with the bread crumbs and Parmesan. Sprinkle the breadcrumb mixture over the tomatoes. Bake for 30 minutes, until bubbly and golden brown. Serve immediately.
Preheat oven to 325 degrees. Place the peaches in a 9 x 9 baking pan.
In a medium bowl, mix together 3/4 cup of the sugar, the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.
In a small bowl, mix the remaining 1/4 cup sugar, the cornstarch, and 1/2 teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes or until golden brown and bubbling. Serve in individual dessert dishes.
