I can’t help but talk about all things bridal.
Am I getting married? HA! No. Am I even close? Don’t tease me.
We just finished our annual Brides publication, and it is something I am very proud of. For the past few months I’ve been drowning in the latest wedding trends, hundreds of photos, blogs, and flowers, flowers, flowers everywhere!
I’ve met such beautiful people through my work on special publications. I sat down with one local studio owner and went through every single photograph from a 2015 wedding he shot so I could pick my favorites. I drove up to Harrisville to interview the new owners at Aldworth Manor, a secluded mansion with views of Mount Monadnock where, in my dreams, I will someday marry.
A local wedding planner offered to hand out the publications at an upcoming bridal expo, and Britni at Top Tier Baking Co. in Brattleboro personally made me a variety pack of Chocolate Decadence, Strawberries ‘n’ Cream, Peanut Butter Cup, Raspberry Chambord, Lemon Lover, and Dark Chocolate & Sea Salted cupcakes for Valentine’s Day. (The Raspberry Chambord, by the way, was pure perfection; a rich dark chocolate cake covered in raspberry swirled frosting and complete with a refreshing raspberry center.) Thank you again, Britni! Make sure to stop by Vermont Country Deli for some of her sweet offerings!
Speaking of Valentine’s Day, I spent a lavish weekend with my best girl friend, Rielly, of course. After she arrived, my kitchen table was covered with treats: Girl Scout cookies, chocolate covered Oreos, cheese & crackers, mac & cheese, five bottles of wine, cupcakes, Bloody Mary mix, and candy. We wined and dined, she got two tattoos, ate at Luca’s on Saturday night (panzanella salad as an appetizer, along with bread and fresh roasted red pepper hummus, a bottle of red, she got the lobster ravioli, I got the Mediterranean ravioli, and dessert), and had grapefruit mimosas and strawberry and raspberry pancakes and bacon in the morning. What MORE could you possibly ask for?
And now, it’s time for a serious detox. Presenting, rainbow spiralizer pasta:
- 1/2 cup zucchini noodles
- 1/2 cup carrot noodles
- Handful of asparagus, chopped into 1″ pieces
- 1/2 tbsp olive oil
- 1/4 cup marinara sauce
- Salt & pepper
- Parmesan cheese
Heat olive oil over low heat. Add in noodles and asparagus, cook until tender. Add a sprinkle of onion powder for additional flavor if desired.
Once tender, pour in sauce and fold into vegetables.
Sprinkle with salt, pepper, cheese & dive in!