savoring summer

To enhance your enjoyment of this last hurrah of summer...Here is a recipe for mojitos (found here).



  • Ice
  • 6 ounces light rum
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 6 tablespoons fresh lime juice
  • 4 tablespoons sugar
  • Club soda
  • 4 slices lime


Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

Garnish each with a slice of lime and a sprig of mint


: bliss : pink satin floral bow

I remember when I first saw this image, years ago, in Martha Stewart Weddings, I just loved it. The pink-mauve silk satin bow and the lush flowers are so romantic. This wedding gown reminds me of a ballerina's tutu. So pretty! Not to mention, the sash would be easy to make, if you'd want to add one to a dress.


: bliss : martha said let them eat cake

I'm in a Martha Stewart kinda mood today. While sorting some old magazine images, I found several beautiful wedding cake photos from Martha Stewart Weddings. I thought I should share them with you. A few of the images were found online, as well. I especially like the pale pink emroidery-inspired cake. It looks so delicate and lovely.


: bliss : lavender-infused champagne and cupcakes

To go along with the lavender wedding theme, here are a couple of recipes, for lavender-infused cupcakes and champagne. Perfect for a cake and champagne reception!

Lavender Champagne Cocktail

1/8 cup sugar* (see note below)
1/4 tablespoon dried lavender 1 bottle of dry Champagne Fresh lavender sprigs, for garnish 1. Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month). 2. Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig. *Superfine sugar is also known as bar sugar (so-named for use in mixing alcoholic drinks) or baking sugar. It is granulated sugar with unusually small crystals.

(Recipe from Martha Stewart Living)

Lavender cupcakes

Infusing the milk with lavender flowers makes the flavour subtle. The icing can be left plain, or you can use a bit of food colouring to give it a light lavender colour (makes 12).

The cupcake sponge

* 120ml whole milk * 3 tablespoons dried lavender flowers * 120g plain flour * 140g caster sugar * 1½ teaspoons baking powder * 40g unsalted butter, at room temperature * 1 egg * 12 small sprigs of lavender (optional) * 25ml whole milk * 1 tablespoon dried lavender flowers * 250g icing sugar, sifted * 80g unsalted butter, at room temperature * A couple of drops of purple food colouring (optional) * A 12-hole cupcake tray, lined with paper cases

1. Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.
2. Preheat the oven to 170°C/325°F/gas mark three. 3. Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. 4. Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. 5. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). 6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. 7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Lavender frosting

1. Beat together the icing sugar, butter and food colouring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. 2. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. 3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes. 4. When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.

(Recipe found here)

: bliss : lavender theme wedding

I just had to share these beautiful lavender them wedding photos. What a simple, lovely idea! Lavender is used in everything from the bride's bouquet to the table flowers, place cards, drinks, and chairs. Dried lavender is even used to toss over the happy couple, from pretty paper cones. I also love the single small table, meant for an intimate group of guests.

(All photos by KT Merry Photography)


cherry blossoms make me smile

(via elle decor)

room to dream

As I mentioned the other day, I have been going through some old books and magazines, and scanning some favorite images. So here are some lovely rooms for you.


: bliss : do you remember these?

I thought the ads for Reem Acra's bridal gowns, from 2005, were absolutely stunning. They seemed to be inspired by the style of Mexican painter Frida Kahlo, with the big floral up-do's and the colorful wrap worn at the hips in one image, exactly as Kahlo did for her wedding to Diego Rivera. The photos are just as gorgeous today. (It's amazing what you can find when you go through old books and magazines!)