We’re just a couple days out from Easter now so it’s high time we talk about Easter brunch! While I love a big over the top Easter dinner, I have to be honest and admit that brunch is my favorite meal ever. Whoever invented brunch, I love you. Big time. For Easter in particular, I see a brunch filled with fresh, spring-inspired recipes. Nothing too heavy or overly complicated, just a handful of really delicious dishes, a couple of daytime-approved sips and a big pitcher of lemonade for the kiddos. This is kind of my dream Easter brunch – so yummy!
I was so excited to receive an advance copy of Decorate with Flowers a couple of weeks ago and now that this gorgeous book is on sale I had to share it with you today. The latest book release from Holly of decor8 (whom I’ve admired for so very long) co-written by the incredibly talented Leslie Shewring, this book is loaded with so many stunning DIYs and the loveliest ideas for decorating with flowers when entertaining, throughout your home and just because. The images and styling are so pitch perfect and the inspiration so beautiful that I can’t recommend it highly enough if you, like me, are really truly madly deeply in love with flowers.
[Photos from Decorate with Flowers.]
Hey everyone! I’m so sorry for being MIA yesterday. I’m still dealing with a few kinks on the backend of the site that have made posting a bit tricky over the last few days. Plus, it’s tax week, so yeah, ugh. At any rate, we’re jumping right back into it today with this week’s color palette. Inspired by spring, flowers and Easter, it’s all about pretty pastel shades of purple, pink, blue and mint. So pretty don’t you think? Also, these colors may slightly resemble those of my favorite Easter candy (Cadbury Mini Eggs, of course) and I swear that’s entirely coincidental.
Hey friends and happy Friday! I hope everyone has had an awesome week. I’ve been fighting some behind the scenes site issues this week so I’m cutting things a bit short today so I can work on making sure everything is running in tip top shape. Next week I’ll be back with a whole week of Easter ideas and inspiration! In the meantime, here are just three of the gorgeous DIY Easter egg tutorials that I’ve been falling in love for lately. Oh, and your weekly dose of Friday Link Love. See you back here on Monday! xoxo
- The bag I’ve been dreaming of now exists. Mine is on its way!
- Loads and loads of ridiculously cute Easter ideas
- This iced maple chai sounds so stinkin’ delicious
- Um, actually so does this fresh mint iced coffee
- I received Holly’s new book last week and I’m loving it!
- I just ordered this print from Ez’s shop!
- All of this. Just amazing!
- I love the looks of this super pretty ponytail
- Maybe perhaps definitely the cutest Easter DIY ever
- An adorable shop in a gorgeous vintage trailer. Love!
- The dreamiest of dream weddings
- My favorite pin of the week. Such good words.
While I love a colorful glittery party more than any 31 year old woman should admit, I have a confession to make. In all honesty, it’s casual yet beautiful at-home entertaining that is my true love. You don’t need balloons. (Although I really really love balloons.) You don’t need fancy garland or oversized piñatas. (Although I really really love fancy garland and oversized piñatas.) All you need is a gathering of your favorite people, delicious food, a handful of pretty linens, and plenty of tasty beverages. Take this casual rooftop dinner party shared by Ani over at Fluxi On Tour. We’re talking a huge bowl of homemade potato soup, mason jars stuffed with fresh herbs and chives and baked apple rings for that little something sweet. This is as good as it gets, friends. Scroll down for the potato soup recipe and be sure to visit Fluxi On Tour for all the other recipes, too!
- 2lb potatoes
- 1 large onion
- 2 tbsp oil
- 3 tsp dried rosemary
- 3 tsp thyme
- 2 cups vegetable broth
- 3 bay leaves
- Salt and pepper to taste
- Minced chives to garnish
Chop the onion finely. Wash and peel the potatoes. Cut them into wedges. Heat the oil in a large pot, add minced onion, potatoes, salt, pepper to taste and sauteé for 5 minutes while stirring. Add rosemary and thyme and sauteè for another 3 minutes. Pour the broth to the potatoes so they are fully covered, add the bay leaves and cook until potatoes are completely tender. Turn the heat off. Remove bay leaves out and pureé the potatoes with an immersion blender. Turn the heat on low and cook for an additional 5 minutes. If need be, add additional broth if the soup is too thick.
Thanks so much for sharing, Ana! xoxo
[Photos + recipe by Ana of Fluxi On Tour.]