I met up with Jackie & Anthony at Shelburne Farms for some fall engagement photos last week. We have had THE most glorious warm fall with bright sunny days and clear blue skies – heaven! They are getting married at the farm next summer and this was the first time Jackie had been there….she was of course blown away. We had the best time exploring with their puggle Mocha in tow who was in heaven with all the country smells. I am SO looking forward to their wedding!!
Yes yes I know – I’m probably the last person in the world who hasn’t read “Wild” but I just finished it and wished it had gone on longer – the best kind of book! My Mom lent it to me a few days ago and I devoured it – I love nothing more than being absorbed in a book I can’t put down. The writing and storytelling were so absorbing as was her inspiring journey along the Pacific Crest Trail. If you haven’t read it add it to your list – it’s a really really good read!
Jessie & Pat
September 6, 2014
This beautiful coastal wedding took place at Jessie’s family home where she spent her childhood summers. Liza from Glass Event Planning expertly kept the day flowing on time. The delicious food was provided by Smoke & Pickles catering and the flowers were from Robin Hollow Farm. Ashanti Munir and band rocked out the reception which was held under a Sperry Tent. Earlier in the day hair & makeup were provided by Jillian Jimmo. Jessie’s beautiful dress was designed by Maggie Sottero and the bridesmaid’s wore J. Crew in different shade of blues….we all know how much I LOVE the color blue!
Pat was a guest at Shaila & Otis’ wedding last summer so it was fun to see some familiar faces! Enjoy the photos of this very happy and laid back couple who I just loved working with!
I loved Pat’s reaction to seeing Jessie during their first look
This stunning boat was moored within view of the ceremony – such a beautiful focal point!
The flowers were stunning – I loved all the dahlias that provided such amazing pops of color
Pat’s nephew Ryley was the adorable ring bearer. He got a bit shy coming down the aisle so hid the rings under his shirt – it had everyone in stitches.
During the rehearsal the sun was beaming down – the wedding day was such a contrast but not a drop of rain fell! VERY lucky as it was pouring throughout the rest of New England that day
It’s official! Let the party begin!
Jessie & Pat both love lawn games – the kids had a blast with the custom cornhole games
Beautiful summery details under the tent
SO great to see Shaila & Otis again!
And Jon who memorably split his pants dancing at their wedding!
Getting in on the hula hooping fun
The friend who owned the boat had this flag made for Jessie & Pat and hoisted it after the ceremony ended!
Fun on the dance floor!
Congratulations to both of you – what a blast!
A “your IPhone is full you can’t take any more photos please delete something” message motivated me to get my rear in gear and edit some July photos. Enjoy this little snapshot of my month through Instagram photos – man I love that app!
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It has been a looooong time since I posted a recipe here….if I wait until I have a photo of a recipe to blog it might be even longer so instead you get a scenic photo of my friend’s garden! My mom cut this recipe out of People and sent it to me and it is delicious – pretty quick and easy and good for a weeknight meal. Apparently it is a dinner party favorite of Haylie Duff’s (I don’t even know who that is…I guess I am out of the celebrity loop!). Anywho onto the recipe….
Prosciutto Wrapped Chicken with Shallot Sauce (Makes 4 Servings)
8 oz. goat cheese, softened
4 6 oz. boned and skinned chicken breasts
S & P
1 T. fresh thyme leaves
20 slices (2×6) prosciutto
2 T. olive oil
2-3 shallots, thinly sliced
1/2 c. white wine
1/2 c. chicken broth
1/2 c. reduced fat milk
1 T. flour
Preheat oven to 350.
Cut lengthwise pocket in each breast and stuff evenly with goat cheese.
Season breasts with salt, pepper, and thyme as desired.
Wrap prosciutto around breasts.
Bake for 15-25 minutes in a lightly greased pan until done (165 with a meat thermometer in thickest part of breast)
Cook shallots in hot oil for 2-3 minutes, stirring often. Add wine & broth and bring to a boil. Whisk together milk and flour and add that to the boiling broth mixture. Return to a boil and then reduce heat and simmer, stirring occasionally, 8-10 minutes or until sauce thickens.
Serve sauce spooned over chicken – enjoy!