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97 Sullivan

Category Archives: Home

A Bridal Shower. {Garden Party}

09 Thursday Aug 2012

Posted by 97sullivan in beauty, Entertaining, Gardening, Home, Inspiration, Lifestyle, Uncategorized

≈ 2 Comments

Tags

Balloons with fringe, bridal shower, coral, diy, DIY Decorations, DIY ideas, gold, mint, party, party decor, round ballons, streamers, style, succulent favors, tissue paper poms, wedding

I had a blast the other weekend when I flew down to California for a fun-filled weekend in honor of my soon-to-be-sister-in-law. I was so happy to co-host the bridal shower and was in my element planning all the little details. I hand made all of the decor (yes I might be a crazy person) and made all the little favors too! I have a few favorite decor details from the day that I have shared full size below, you can see more images from the day by checking me out on Pintrest.

The succulent favors were the perfect touch and helped to really bring together the table settings. A DIY tutorial to come soon on those. (Yes, I did make all the little wax seal tags for those pots too!)

The tissue paper poms were a great touch of whimsy, and of course perfect for the garden party theme. A great addition to any party are those cool fringey streamers you see hanging in the background. Click here for instructions on how to make the streamers (they are super easy).

I wanted table runners that added to that feeling of whimsy that much of the other decor had. I used different widths and lengths of ribbon in the same color family to achieve the perfect look.

I shared my love for balloons last month when I was in the planning stage of the party. Geronimo style balloons were definitely inspiration and a detail I knew I would have to have. The balloons I made were a big hit and might have been my favorite decor detail. I found great instructions and a source for the actual balloons here.

A true labor of love, I hand cut and assembled all these tissue paper flags. I was thrilled that they turned out to be a fabulous as I had envisioned them to be. (Click here to find out how to make these for yourself.)

Xo

Images via 97 Sullivan

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Petite Fleur.

06 Friday Jul 2012

Posted by 97sullivan in beauty, Gardening, Home, Uncategorized

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Tags

beauty, bud vase, decor, flowers, gardening, home, interior design, nature, plants, style, styling, vases, wild flowers

I threw together these cute little bud vases when I was styling a space for an event. They helped complete the look for the bookshelf and are perfect for filling voids on any surface. Currently my latest obsession, I love cutting random flowers from the garden and filling bud vases for every nook and cranny in the house.

Xo

Images via 97 Sullivan

June. {Snapshots}

29 Friday Jun 2012

Posted by 97sullivan in beauty, Entertaining, Fashion, Food, Gardening, Home, Inspiration, Lifestyle, Uncategorized

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Tags

accessories, Andina, blueberries, business cards, david austin, farming, fashion, flowers, food, gardening, gold skull necklace, letterpress, letterpress business cards, munstead wood, peony, photography, ray ban aviators, roses, snap shots, strawberries, style

{my new letterpress business cards}

{blueberries, almost ripe}

{my favorite cocktail @ Andina}

{peonies}

{fresh picked strawberry}

{blooming roses – David Austin’s Munstead Wood}

{grasses}

{my two new favorite accessories}

{Mahi Mahi @ Trader Vic’s}

Xo

Images via 97 Sullivan

Strawberry Shortcake.

26 Tuesday Jun 2012

Posted by 97sullivan in Entertaining, Food, Home, Uncategorized

≈ 1 Comment

Tags

Alton Brown, baking, entertaining, food, fresh fruit dessert, home, recipe, strawberry shortcake, summer dessert

I had to take a break from the strawberry posts last week, but I have saved the best for last. I made the most delicious Strawberry Shortcakes for dessert after my pick-a-thon 2012. Simple and easy, this is a delicious summertime dessert you can whip together in a flash.

Strawberry Shortcake

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 3/4 cup half and half
  • Melted butter to brush shortcakes
  • Berries
  • Whipped cream

Instructions

Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries and whipped cream.


Xo

Images via 97 Sullivan
Recipe courtesy of Alton Brown

Jammin’.

20 Wednesday Jun 2012

Posted by 97sullivan in Food, Gardening, Home, Lifestyle

≈ 1 Comment

Tags

canning, cooking, food, homemade strawberry jam, jam, jam recipe, recipe, strawberry jam

After yesterday’s post I bet you were thinking – what is that crazy girl gonna do with thirteen pounds of strawberries? Well, the answer is lots of things, but mostly I had planned on making jam. I started canning my own food about four years ago and it has become a process that I look forward to every summer. It’s not really that hard, intimidating maybe but mostly just time-consuming. It’s well worth it in the end because there is nothing I love more than giving the gift of homemade jam.

Homemade Strawberry Jam

Ingredients:

  • 6 cups crushed strawberries (about 6 lbs)
  • 1/4 cup lemon juice
  • 1 Box Pectin
  • 8 cups granulated sugar
  • 12 (8 oz) half pint glass preserving jars with lids and bands

Instructions:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

  • COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  • ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 

  • LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Xo

Images via 97 Sullivan

Strawberry Fields Forever.

19 Tuesday Jun 2012

Posted by 97sullivan in Food, Gardening, Home, Lifestyle

≈ 4 Comments

Tags

canning, farming, food, gardening, home, lifestyle, marionberries, picking berries, sauvie island, sauvie island pumpkin patch, strawberries, u pick strawberries

I was so excited to tackle my very first summer of fun item on the list yesterday. A friend and I went to Sauvie Island to pick fresh Hood strawberries. We had a blast, and although is was supposed to rain the weather held out for us! I will heading back to The Sauvie Island Pumpkin Patch later in the season for u-pick peaches and marionberries.

{at The Pumpkin Patch}

{fields of Hood strawberries}

{let the picking begin}

{storm clouds}

{Cara pickin’}

{ladybug}

{that’s me in strawberry heaven}

{wheat fields}

{my thirteen pounds of strawberries}

Xo

Images via 97 Sullivan

Strawberry Rosemary Scones.

14 Thursday Jun 2012

Posted by 97sullivan in Entertaining, Food, Home, Lifestyle, Uncategorized

≈ 2 Comments

Tags

breakfast, brunch, entertaining, food, giada de laurentiis, recipes, rosemary, rosemary scones, scones, stawberry, strawberry jam

These delicious beauties are some of the most delectable scones you will ever taste. I love to bake Rosemary Scones with fresh Strawberry Jam when company comes to town. The flavor combination is perfection. Light and flaky, these savory and sweet pastries are not your Grandma’s scone.

Strawberry Rosemary Scones

Ingredients:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 1/3 cup strawberry jam

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Xo

Images via 97 Sullivan
Recipe adapted from Giada De Laurentiis

Sinfully Delicious.

04 Friday May 2012

Posted by 97sullivan in Entertaining, Food, Home, Uncategorized

≈ 3 Comments

Tags

baking, cake, chocolate, dessert, entertaining, home, recipe, salted caramel chocolate fudge cake

I found this recipe online and just couldn’t wait to make it. This Salted Caramel Chocolate Fudge Cake is without a doubt, sinfully delicious. The steps seem complicated, but don’t let that intimidate you. The Swiss buttercream filling makes the cake so fluffy and light which perfectly complements the rich fudge frosting.

Enjoy!

Salted Caramel Chocolate Fudge Cake

Chocolate Fudge Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot brewed coffee
  • 2 eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla

Instructions

Preheat the oven to 350° F. Butter and line with parchment two 9-inch round cake pans.

In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes.

Salted Caramel Swiss Buttercream (for filling)

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • generous pinch of sea salt (and additional sea salt for sprinkling)
  • 1 1/2 cups unsalted butter, at room temperature
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract

Instructions

The first step is making the salted caramel to set aside to cool while you make the Swiss Buttercream. You then add the cooled caramel sauce it to the buttercream as the very last step.

Place 1/2 cup + 2 tablespoons of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. Whisk in sea salt. Let cool.

Place butter in an electric mixer fitted with a paddle attachment and beat on medium speed, until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.

Place egg whites and remaining sugar into bowl over a pot of simmering water (not boiling–you don’t want to cook the eggs). Whisk occasionally and gently until sugar dissolves and mixture reaches 160° on a candy thermometer.

Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.

Switch to paddle attachment. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

Adapted from Martha Stewart’s Caramel Buttercream via Sweetpolita

Dark Chocolate Fudge Frosting

Ingredients

  • 1/4 cup + 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup + 2 tablespoons boiling water
  • 1 1/2 cups unsalted butter, room temperature
  • 1/2 cup confectioners’ (icing/powdered) sugar
  • pinch of salt
  • 1 pound good-quality semi-sweet chocolate, melted and cooled

Instructions

Combine cocoa powder and the boiling water in a small bowl or glass measuring cup, and stir until it cocoa has dissolved.

In an electric mixer fitted with the paddle attachment, beat the butter, the powdered sugar, and salt on medium-high speed until it is pale and fluffy–about 5 minutes.

Reduce mixer speed to low, and add melted chocolate (cooled), beating until combined and scraping down the sides of the bowl as needed.

Beat in the cocoa mixture until well incorporated.

Assemble the cake layer by layer (I cut both cakes in half to make a 4 layer cake.

 Xo

Images via 97 Sullivan

Recipes via Sweetpolita and Martha Stewart

April. {Snapshots}

30 Monday Apr 2012

Posted by 97sullivan in beauty, Gardening, Home, Life, Uncategorized

≈ Leave a comment

Tags

april, beauty, chickens, flowers, life, photography, rhododendron, rose, spring, trillium flowers, wisteria

{blue skies and blooming trees}

{native trillium flowers in bloom}

{sweet baby chicks at work}

{rhododendron buds}

{wisteria coming alive}

{my new rose}

{sunshine on the horizon}

Xo

Images via 97 Sullivan

World’s Best Peanut Sauce Recipe.

20 Friday Apr 2012

Posted by 97sullivan in Entertaining, Food, Home, Uncategorized

≈ 2 Comments

Tags

barefoot contessa recipe, entertaining, food, home, life, peanut sauce, recipe, thai food


Sometime in the late summer I was reading one of my favorite blogs, Camille Styles, and I came across this delicious recipe for Peanut-y Noodles. It quickly become one of my go-to recipes to make for dinner. The sauce is really the best part, and after making it a few times I modified the recipe just a smidge and I have found perfection! Last week I made the sauce with some salad rolls and I was in heaven. Did I mention that this sauce is the easiest thing you will ever make?

Enjoy!

World’s Best Peanut Sauce

Ingredients

  • 3 garlic cloves, chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 1 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp smooth peanut butter
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp sherry vinegar
  • 2 tbsp cup honey
  • 1/4 teaspoon freshly ground black pepper
  • 2 tsp Siracha (or to taste)
  • Juice of 2 limes

Instructions 

Combine the chopped garlic and ginger in a food processor fitted with a steel blade and pulse. Add the rest of the ingredients and puree.

Sauce recipe adapted from Barefoot Contessa via Camille Styles

Xo

Images via 97 Sullivan

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