“You know you are in lo…
“You know you are in love when you can’t fall asleep because reality is finally better than your dreams.”
–Dr. Seuss
I can think of a million reasons to do ANYTHING, and a million reasons to do nothing. It’s a blessing and a curse. After 7.5 years of co-habitation and bearing two children, this modern woman is choosing to do something traditional, and become a Mrs.
My initial invitation creation was elegant, and spoke of weddings past in the “sensible” use of the word “wedding.” It was a lovely design – a fleur de lis – wedding bells – pearls… absolutely lovely. It wasn’t me, and it wasn’t my wedding. I started over.
I closed my eyes, and took a journey through the 33 years of my life. I feel 93 and 13 all in the same breath. Life is wonderful that way. When I remembered what we were doing, and why we were doing it, I felt warm tears come down my cheeks.
Through my history of self-sabotage, my Omar has insisted on loving me in spite of myself. It’s always been simple. It’s always been real, and true, and just because. It’s always been. And always will be. And I almost can’t believe it myself. Even after so many years. I’m thankful. Grateful. Peaceful.
Yes… MORE Cupcakes!
For those who follow my posts online, it would seem as though I feed my children cupcakes for breakfast, lunch, and dinner. And that I give them an occasional cookie from week to week for the times we’re still baking cupcakes. WELL! It isn’t entirely untrue. Sometimes we eat dessert before dinner. I think it’s a testament to my unyielding fist bump to freedom! Two shots in the air for all of us who say, “Goodbye, convention. Hello, cupcakes!”
Last night, I did it again. A dear family friend was hosting a little 6 year old visitor, and asked if I was going to do any baking soon. I didn’t have my usual stock of ingredients, and I wanted to go shopping to get something crazy-great for the special guest. However, it turned out that she’s actually leaving TODAY, and last night was our only chance to meet her. So I jumped up and said, “Give me 45 minutes!”
In the refrigerator, I had some left over blueberry compote from my “Pancake Tuesday.” I thought it would make a DELICIOUS mix-in for the simple cake batter. I added sour cream and orange zest to the batter as well, and a little bit of vanilla yogurt. When I tell you the cake was moist, light, and delicious… it’s only because I need to find some better adjectives for yummy cake! It.Was.TASTY!
The important part of this entire post is the frosting. I’ve been perfecting the fluffy confection for the last several months, and I think it’s finally perfect. Here’s my favorite basic frosting recipe of alllll time! (For the cupcakes pictured, I omitted the cream cheese and added orange zest and almond extract – it was perfect with the blueberry swirl!)
Ingredients:
1 Cup of Milk
5 Tablespoons of Flour
2 Tablespoons of Cream Cheese
1 Teaspoon of Vanilla
1 Cup of Softened Butter
1 Cup of Granulated Sugar
Directions:
1. Whisk the milk and flour in a small saucepan. Cook through on medium heat until the mixture is viscous – thick like a brownie mixture.
2. Add the cream cheese and melt into the mixture.
3. Cool the mix completely.
4. In a large bowl, whip the butter and sugar together until it resembles whipped cream. It will take about 5 minutes on medium to high hand mix speed.
5. Add the teaspoon of vanilla to the cooled flour mixture. (I use vanilla bean paste)
6. Whip the flour mixture into the butter mixture. Keep whipping – at least 5 minutes. Make sure to use a spatula and keep ALL the mixture in the whipping process. It’s easy to miss a sugar granule or two 
7. Taste the frosting, and try to save some for the cake
Like this:
Yes… MORE Cupcakes!
For those who follow my posts online, it would seem as though I feed my children cupcakes for breakfast, lunch, and dinner. And that I give them an occasional cookie from week to week for the times we’re still baking cupcakes. WELL! It isn’t entirely untrue. Sometimes we eat dessert before dinner. I think it’s a testament to my unyielding fist bump to freedom! Two shots in the air for all of us who say, “Goodbye, convention. Hello, cupcakes!”
Last night, I did it again. A dear family friend was hosting a little 6 year old visitor, and asked if I was going to do any baking soon. I didn’t have my usual stock of ingredients, and I wanted to go shopping to get something crazy-great for the special guest. However, it turned out that she’s actually leaving TODAY, and last night was our only chance to meet her. So I jumped up and said, “Give me 45 minutes!”
In the refrigerator, I had some left over blueberry compote from my pancake Tuesday. I thought it would make a DELICIOUS mix-in for the simple cake batter. I added sour cream and orange zest to the batter as well, and a little bit of vanilla yogurt. When I tell you the cake was moist, light, and delicious… it’s only because I need to find some better adjectives for yummy cake! It.Was.TASTY!
The important part of this entire post is the frosting. I’ve been perfecting the fluffy confection for the last several months, and I think it’s finally perfect. Here’s my favorite basic frosting recipe of alllll time! (For the cupcakes pictured, I omitted the cream cheese and added orange zest and almond extract – it was perfect with the blueberry swirl!)
Ingredients:
1 Cup of Milk
5 Tablespoons of Flour
2 Tablespoons of Cream Cheese
1 Teaspoon of Vanilla
1 Cup of Softened Butter
1 Cup of Granulated Sugar
Directions:
1. Whisk the milk and flour in a small saucepan. Cook through on medium heat until the mixture is viscous – thick like a brownie mixture.
2. Add the cream cheese and melt into the mixture.
3. Cool the mix completely.
4. In a large bowl, whip the butter and sugar together until it resembles whipped cream. It will take about 5 minutes on medium to high hand mix speed.
5. Add the teaspoon of vanilla to the cooled flour mixture. (I use vanilla bean paste)
6. Whip the flour mixture into the butter mixture. Keep whipping – at least 5 minutes. Make sure to use a spatula and keep ALL the mixture in the whipping process. It’s easy to miss a sugar granule or two
7. Taste the frosting, and try to save some for the cake
Wedding Food: Blinded By the Light!
Food, glorious food! For my backyard vintage intimate gathering, the food is king of my love celebration. Of course, there’s much more to the reception than the food. But as usual, it’s ALL I can think about, and I’m going CRAZY trying to make some final decisions. The problem: EVERYTHING sounds amazing. Every theme, every dish… it all looks gorgeous, and … well… I just can’t decide! I asked a “chef friend” for some ideas. It was mostly a fantastic conversation about food. I still haven’t made a choice, but he made me feel SO much better about it!
Food stations, perhaps? I think it’s a glorious idea! This tapas-style reception is great if your guests have the myriad of eating habits that keep popping up, as well. The vegetarians, pescetarians, vegans, lactose free, gluten free, just-eat-something-and-smile guests will find something they can truly enjoy, and not endure the “singled out” feeling of the veggie plate that happens so frequently in banquet settings.
International street food and global cuisines are the hot topics for the themed stations. Brides and grooms are even using food trucks at their receptions! Stations are also a fantastic way to have some fun with the menu, and deliver some surprises to your guests. Savory cupcakes are a revelation, and will enamor your guests with presentation and tastiness. Think: mini meatloaf with whipped mashed potato icing, or lasagna cups. They offer exciting, different, and innovative foodstuffs with a homey flavor profile of familiarity creating the perfect duet of something old and something new.
Meatloaf Cupcakes from "Celebration Goddess"
The plated dinner, though traditional, always remains the ultimate statement of grace and elegance. Multiple courses and phenomenal service add touches of sophistication. Chef Carlos Snipes, a St. Louis native, and formerly of The Crowne Plaza in Clayton, is currently at the St. Regis in Houston at the Galleria. “Plating style really makes a difference,” says Chef Snipes. “You can take a basic menu and make it fantastic with a bold presentation. For example, at St. Regis, we place the protein in the center of the plate instead of the side. Everything is worked around the center, and it looks incredible. Everyone always raves about the plating at St. Regis.”
“People love buffets and hors d’oeuvres,” says Chef Snipes. Giving your guests choices is the key to making certain they’re sated and raving about your fabulous party. Work with your catering manager to maximize the floor layout, and setting up multiple buffet stations if you have a large number of guests can be crucial for a great event flow.
The dessert portion of the reception is gaining momentum, and quickly becoming the highlight of the evening. There are a myriad of things to do outside of the traditional wedding cake. I’m baking my own cupcakes and mini desserts. Everyone thinks I’m crazy! LOL! But seriously… it’s only family, so for the small crowd, my goals are attainable. I’m making Strawberry Lemonade cupcakes and Black & White cupcakes. Look out for the Flavorphilia wedding cupcake blog!!
“Candy bars. I’m all about the candy,” jokes Chef Snipes. Candy bars are fun and can offer an aesthetically pleasing variety to the standard dessert line up. Individual wedding cakes at each reception table for guests to self-serve are also something to consider. It’s another way to get guests mingling and peeking at each table’s cake. And if they’re all different flavors, it will be fun to share across the tables!
My homemade dark chocolate cupcakes
Gorgeous Wedding Reception Candy Bar from "Creative Consultants"
No reception is complete without giving the bar the once-over. An absolute-must: signature cocktails in your wedding colors. It’s the final opportunity to make a definitive statement at your wedding reception. And use the bar as a muse for food display ideas! Anything served in a shot glass is an instant hit. Go crazy! Have fun! It’s YOUR night! I’m absolutely taking my own advice on this one
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Leftover Madness: Corned Beef
I live with and love a staunch pescetarian. And although a majority of the time our eating habits naturally mirror one another, I do opt for hearty beef dishes and pepperoni pizza whenever I can get it.
And today, I’m totally craving the CORNED BEEF of the cabbage and potatoes I’m planning to have for dinner. 
I add smoked salmon in lieu of corned beef to give it the smoky-salty-peppery goodness. It’s delicious, heart-healthy, and very satisfying. Especially with a few potatoes 
But here’s the kicker: there is no leftover corned beef with the smoked salmon version. As a woman of thrift heart, leftover madness is often the inspiration of premiere night. Homemade corned beef hash is a fabulous Sunday Brunch! I like to cut large diced pieces of potatoes, corned beef, yellow onion, red & green peppers so that I can really savor the corned beef beefiness, and get that extra little kick of peppercorn in each bite. And a sunny side up egg on top? Oh man. Add an English muffin to the mix, and it’s my meal for the day. THAT’s my jam!!
I had a breakfast meeting with a colleague a few weeks ago, and we went to Schneithorst’s. Their corned beef hash was AH!Mazing! Ever since, I’ve had an inkling of a craving that’s grown to a slight obsession. Today isn’t helping!! Not every restaurant does Corned Beef Hash well, but Schneithorst’s nailed it for me. You can taste the quality of their ingredients, and everything was freshly prepared and freakishly perfect.
And for the discovery: MANGIA ITALIANO! We happened to miss their brunch last week, but they have a Smoked Salmon Hash on their Sunday Brunch menu. I must try!
Three Monkeys Sunday Brunch
Where in St. Louis can you get a delicious brunch buffet, complete with an omelet station AND including a brunch beverage of a mimosa OR a Bloody Mary? For $15.95? Really? YES! Three Monkeys (http://3monkeysstl.com/ ) on Morganford and Juniata in South City St. Louis is awesome. The ambiance is relaxed and fun, and the food is delish!
I started going back for the Macaroni & Cheese. Please note: it’s capitalized. As a mac ‘n cheese connoisseur, most restaurants fall flat on their faces with this tried and true soul food staple. Sweetie Pie’s is truly my personal standard-setter, so use that as a guide when I tell you that I really enjoyed the mac ‘n cheese at Three Monkeys. It’s lighter, but the flavor is unmistakably soulful. Someone is COOKIN’ in that kitchen!
Last Sunday, they had something different. They offered poached salmon on the carving station at the omelet bar. They also had prime rib. It was succulent, tender, and served with a standard horseradish sauce. There is also a pasta bar, where you can choose mix-ins for your freshly prepared pasta dish.
Of course, they offer delicious standard brunch staples. The biscuits and gravy, eggs, an egg-based casserole, pancakes and waffles, BACON, and desserts are present. Peel and eat shrimp, mussels, fresh fruit and salad offer lighter options when you’ve had too much gravy.
My favorite part of Three Monkeys is the service. It’s never “miss.” The servers are always fast and personable. The station attendants are always friendly and patient. And every time a back-of-the-house person comes out to refresh the buffet, they SMILE! It’s the little things.
Next time you need a casual, relaxed, and home-hitting brunch experience, head to Three Monkeys. We frequently do, and we’re NEVER dissatisfied!
http://www.examiner.com/brunch-in-st-louis/three-monkeys-sunday-brunch-review-1
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Flavorphull Gift Ideas for the Busy Busy Busy!
I know I USUALLY write about awesome foodstuffs. Flavorphilia, being ALL things flavorphull, has taken hold of me with the online shopping bug. Usually I’m WAY too busy to shop outside of 2AM on random gifting websites. This year, that isn’t my challenge. BUT I HAD to share this website because it’s just too darn adorable to keep all to myself!
Gifting Grace was a shopping savior when I was a super busy hotel executive. I found out about it from the pages of Oprah Magazine. And she’s the QUEEN of finding the best. This is the perfect example of her good eye. There are lots of super cute, unique things that no one will imagine receiving! And isn’t that spontaneous delight the reason we give?
Additionally, not everything is outside of a manageable budget, which means FABULOUS gifts we can actually buy!
This WHOLE site reminds me of one of the BEST gift givers in the world: Josie. She seems to have a magic touch. A sophisticated, elevated taste for choosing JUST the right thing! I’ve seriously considered asking her to be my personal gift guide!! This website is like a collection of Josie gifts. Just super great stuff.
I swear to you… this is not a paid review of this website. I’m sure they don’t know I exist. But I recognize Flavor when I taste it, and I share it with my friends
Adorable, unique, and fun
http://www.giftinggrace.com/
Scape Bistro Brunch: Delivering the divine
I do brunch often, and recommend it for a healthy mind. We travel St. Louis city, ALL surrounding counties, and the Greater St. Charles vicinity as well, in search of the ultimate brunch experience. It really is all about creating the perfect marriage of ambiance, service, and good food. I love warm, cozy little diners. Admittedly, I choose a chain every now and again for the sake of … well… IHOP is just GOOD sometimes!
My recent brunch experience leads me to a place that continues to deliver the divine, and keeps me coming back to one of the staples of the St. Louis brunch scene. It is where I KNOW my food will be delicious AND sustainable, the service is awesome, and I will depart as a very happy (and stuffed!) brunch goer. Oh, the prime Central West End location right next door to Bissinger’s for a GREAT little post-brunch chocolaty treat doesn’t hurt one bit! I am speaking of Scape American Bistro on Maryland Plaza. If you haven’t been, you’ve got to go!
Initially, I just kept going back to Scape for the shrimp and grits. It’s lick-the-plate delicious. Every time I go, I daydream the chef coming to my table to scrape the last little bit of grits onto my cleanly-licked plate. Of course, it was only just a dream. But all great ideas start with a dream. And when I dream of the Nutty Waffle (malted pecan waffle with nutella, pistachio and warm maple syrup) for more than 3 nights concurrently, we know it’s time to make a trip back to Scape.
My baby loves it too!
We have yet to have a negative experience among the multitude of times we’ve been to Scape for brunch. After trying nearly everything on the menu, it is decidedly flawless. The execution of each dish is consistent from visit to visit. The service is polished, and sings of an understated elegance that creates an ambiance fit for a Sunday brunch. And most brunches are defined by their potato. Seriously: if the potato is good, you know the food is good. Scape serves breakfast potatoes piping hot, and bursting with yum.
