Baltimore & Bethesda Chevy Chase Restaurant Week

Wew hew it's restaurant week in Baltimore as well as in Bethesda  Chevy Chase for the next week.

Enjoy 2 course lunches for $12-$15 and atleast 3 course dinners for around $30-$35.

(Ps. alot of tapas bars are all you care to eat )

I went to American Tap Room Yesterday with my lovely friend Stephanie and it was so delicious! We were seated at a table next to the fireplace in big leather chairs and the menus light up. I ordered the tomato bisque soup and the glazed salmon which was flavorful and less than 500 calories for the salmon.

I'm going to check out Baltimore restaurants this week too!

Heres the links for the participating restaurants;

Bethesda Chevy Chase Restaurant Week

Baltimore Restaurant Week




Images via We Heart It

These boots are made for walking

Cuzzie and I are in love with our Steve Madden INTYCE boots. They have  a leather upper and a 1 inch wedge. I love them because you can dress them up and down and I like that my black ones have an equestrian feel to them.  I think I might snatch up the grey too! Available at http://www.stevemadden.com/Item.aspx?id=42992&np=127_282-129_396-595_604



Celebrity Sighting of Intyce

 Ashley Tisdale

  Amanda Bynes

  Miley Cyrus



Cuzzie, Mudda & Me @ Boordy Vineyard




"I think that playing dress-up begins at age five and never truly ends."
~Kate Spade

Blossom and Basket Boutique

Latest DBG

   This weekend we get a wonderful review of an amazing florist, Blossom and Basket

Boutique located in Mt. Airy, Maryland.
   Not only was Rene a dream to work with at my own August wedding, the Boutique
is also a 2009 & 2010 Wedding Wire’s Choice Winner as well as The Knot 2010 &
2011 DC Area Best of Weddings and The Knot 2011 Best of Baltimore Weddings.
    Rene Bonde of Blossom and Basket  got involved in floral design by taking a floral 
design class in high school. She also worked in local floral shops and entered many
floral design competitions through 4-H  where she snagged the prestigious award of
“Grand Award Winner” of the competition. These experiences fueled her passion she 
hasn’t looked back.

Katie-Where do you find inspiration for your floral arrangements?
 
Rene-The flowers themselves, fabrics, paintings, magazines, etc.
 
 
K-What kind of “homework” should a bride do before meeting with a florist?
R-  *Bring swatches and photos of fashion for bride and bridesmaids as     
       well as have color schemes picked.

• Bring a general list where you want to have flowers – i.e. bridesmaids, mothers, fathers, alter, centerpieces, church, etc.

K-What flowers would you recommend for a winter bride?R-Roses, lilies, tulips, branches and winter greens.

K-Do you have any favorite winter color schemes for weddings?
R-I just did a black, white and silver theme with pops of dark burgundy with lots of sparkle and gems – absolutely awesome!

K-How can a bride incorporate the holidays into her wedding flowers?

R-

      *Ornaments as favors hanging on a tree in the reception room

• Have guests sign ornaments instead of a guest book – ready made decorations for the 1st Christmas together.
• Embrace the colors of the season – if your church will be decorated with red poinsettias for your day, don’t pick orange and yellow for your scheme. You will have to do too much to hide what is already there.

K-How can clients get in contact with you?
R-Phone and email are the best!

Blossom and Basket Boutique
3 N. Main Street
Mount Airy MD 21771
301-829-8300
www.blossomandbasketboutique.com
Facebook http://www.facebook.com/blossomandbasket
Twitter http://twitter.com/blossombasket

My Bridal Bouquet! We incorporated flowers and crystals.  We also included feathers in various centerpieces and in my husband’s boutonniere as a surprise .

I think it’s time my husband put a call in for birthday and Valentine’s day flowers.

-Katie

We Heart It

I heart we heart it!   This website has tons and tons of beautiful images with various tags. I will def be perusing this site when I need design inspiration, decorating ideas and blog pics.

Peanut Butter Fudge

 I made fudge for the first time yesterday. It is so easy and delicious to make!

1.5 c peanut butter
1 stick of butter
1 tsp salt
2 tbsp vanilla extract
1 lb confectioner's sugar ( one box)


Put wax paper/ aluminum foil down in an 8 x 8 pan.

Microwave first 3 ingredients until smooth. Add in vanilla and sugar and mix until blended. Put mixture in pan and pat down. Place in fridge so it can settle and get cold. Ready in about 1 hour.

You could easily add chocolate chips to the mix.

yum.

Oscar Blandi Dry Shampoo

I have fine curly hair and everytime I go for a blow out , you best believe I'm going to stretch it out as much as I can.
So to maintain my straight hair I use Oscar Blandi Dry Shampoo on my roots. It absorbs the oilies and has a clean lemon scent. Be careful not to dump too much on your roots but if you do, use a blow dryer on a cool setting to blend it in.

* Shampooing your hair everyday can lead to dry ends and oily scalp*

Also sulfate and paraben free!
Available at Sephora.

Turf Valley Bridal Show - Jan 21,2010

Over 60 vendors featured at this resort in Ellicott City, Maryland.
Besides vendors there will also be ”cocktail and hors d’oeuvres displays,
a  three-course seated dinner and a fully
choreographed fashion show highlighting today’s hottest wedding trends.”
 For tickets and more information go to
http://www.turfvalley.com/baltimore-bridal-show.php

J.Crew Wedding Dress Sale

3 days only up to 60% off select dresses
http://www.jcrew.com/wedding.jsp?srcCode=FCBK00054 happy shopping

 

 

The Best UV Girls Recipes!

After stumbling upon a wonderful recipe book ,compiled my lovely friend and sorority sister Meg, while cleaning out my e-mail I was thrilled to find some of my favorite recipes from my friends in college. Here they are :)

Broccoli Cornbread
Original Chef: Anne Whitaker

( this stuff is soo good we refered to it as crack and we would make it for friend's birthday's complete with birthday candles )

Ingredients
1 c. stuffed with cooked and well-drained chopped broccoli
3 large eggs
1 stick (¼ lb.) butter, melted
1 cup Breakstone’s 2% cottage cheese
1 teaspoon salt
3 - 4 tablespoons onion, chopped
1 box Jiffy corn muffin mix

Directions
1. Preheat oven to 400 degrees F.
2. Cook broccoli according to package directions.  Pour into strainer and drain well.  Mash with a fork to remove even more liquid.
3. In a medium-sized bowl, beat eggs with a medium large whisk.  Add broccoli, onion, salt, butter, and cottage cheese.
4. Mix well with whisk.  
5. Add Jiffy mix and whisk in.  Do not over mix.  
6. Spray an 8" x 13" Pyrex dish with PAM.  Pour in cornbread mixture and spread evenly.  
Bake for 25 minutes or until lightly browned.  

Additional Information
Makes about 15 pieces when cut.
Store leftovers in tightly covered container in the refrigerator  
Microwave to reheat


Chicken Artichoke Dip
Original Chef: Dannielle Allen

Ingredients
1 cup mayonnaise (Hellmans is best)
1 cup grated parmesan cheese
1 teaspoon garlic, minced
1 can artichoke hearts (quartered or whole)
2 cups shredded chicken (2-3 chicken breasts)

Directions
1. Preheat oven to 350 degrees.  
2. Boil chicken breast until cooked through; remove from pot and allow to cool.
3. Combine mayo, parmesan and garlic in a bowl.  Chop artichoke hearts to taste and add them to mixture.  
4. Pull apart chicken into bite size pieces, do not chop, it messes with the texture.  Combine with mixture.  
5. Butter a dish and add the dip.  Bake for 40-45 min, until top is golden brown.

Additional Information
You’ll probably want to double the recipe.
Serve with tortilla chips

Spinach Lasagna

It is always hard getting my red meat loving husband to eat vegetarian dishes,  or even vegetables at that.  However this recipe for spinach lasagna always does the trick! Thanks Mom!

Spinach Lasagna

1 lb. Carton ricotta
1 egg
1 pkg.  Mozzarella +  keep ½ cup for top
1 tsp. Oregano
Dash pepper
Garlic powder
1 pkg spinach (frozen, thaw & drain) I prefer fresh bag
1 large jar Marinara
1 package lasagna (I use oven ready)

Combine first 7 ingredients.  Pour some sauce in bottom and spread on bottom of the pan.  Layer noodles, ½ cheese/spinach mixture, spread evenly across, spread sauce, add another layer of noodles, rest of mixture, sauce, another layer of noodles, sauce, mozzarella and Parmesan on top,  Pour less than 1 cup of water around the sides, seal with foil, Bake @350 1-1/2 hours, let it rest 15 minutes before cutting