2 Mar

 

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Featured on Style Me Pretty

Ceremony – Saint Ursula Reception – The Center Cincinnati Event Design and Coordination – Viva Bella Events Florist – Marti’s Floral Design Bride’s Dress – J Crew

 

27 Feb

Clary Pfeiffer Film Photographer House 1

 

Our heirlooms are cracked with imperfect glaze. My dad made them and when I went to college they were one of the few things that came with me. These have seen my apartments, our first home and us becoming husband and wife. Now Hughes and Jettie. They’ve made banana bread, Hughes Chocolate Chip Mint Cookies, pumpkin muffins and doughs of pie, pizza, and pasta. They nestle together perfectly and sit in a special place in our new kitchen, designed around them with handmade Zeilgle tile and open shelving to show them off.

 

Clary Pfeiffer Film Photographer House 2

 

When Hughes and Jettie move on to their own adventures they will each take one along on their travels through life to remember our sun filled kitchen and hundreds of meals made from these bowls. But for now we’ll enjoy our current favorite pasta. Lemon with cracked pepper and brown butter.

 

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You can add what makes you happy to this simple pasta recipe. Butter, tomatoes sauce, parmesan cheese, or go fancy with our current favorite additions below.

 
Homemade Pasta with Lemon, Brown Butter, Parmesan and Cracked Pepper
 

Pasta
1 1/2 cup unbleached all purpose flour
1 1/2 cup semolina flour (extra for dusting)
3 large eggs

 

Additions
1/4 cup butter
1/2 cup gratted parmesan cheese
1 tablespoon whole peppercorn craked
1 lemon zested

 

Using a meduim mixing bowl mesure flours and stir lightly with hands. Create a well inside bowl for 3 eggs to go into. Add all eggs and use a fork to stir the eggs in their well slowly letting the flour slowly incorporate. We found this way it easiest for kids but you can make this step well method, with a stand mixer, or even food processor. Once it starts coming together, fold over dough, making sure the concestany is crumbly but holds together. If it’s not wet enough you can add a teaspoon or two of water or if it’s too sticky just add more flour. The dough will become elastic after around 5-10 minutes of kneading.

 

Let dough rest in covered bowl for 15 minutes while you get your toppings together and water boiling. Hughes and Jettie love grated Parmesan, lemon zest, brown butter, and cracked pepper. Grate the parmesan and cheese in one bowl. For the pepper make sure to use a mortar a pestle or crack it in a zip lock with a rolling pin. The amount seams like a lot but when the peppercorns are cracked they’re less spicy. The best way to brown butter is taking a small pot and cook on medium heat until it foams and the mild solids turn really beautifully brown.

 

When the dough is rested, cut into 4 pieces to make it easy to roll out using an attachment or rolling pasta maker. When the sheets of pasta are ready dust with semolina flour and either use an attachment or cut the noodles. Dust with more semolina so they don’t stick together.  Gently add, in 2 batches, noodles to boiling water. When they rise to the top give just another 30 seconds and take them out of water. The whole boiling time is super short, only 2-3 minutes.

 

Add your favorite additions, set the table with pretty bowls, and enjoy!

 

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2 Feb

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Featured on Style Me Pretty

Floral Design: Anna Mara Flowers | Wedding Dress: The Dress Theory | Cake: La Joconde | Catering: Vibrant Table Catering And Events | Officiant: Tiah Lindher | Ceremony And Reception Venue: David Hill Winery | Coordination: J29 Events | Hair And Make-Up: Powder Inc. | Rentals: Classic Vintage Rentals

13 Jan

geraldine_magazine

 

The most thoughtfully curated wedding magazine, Geraldine. It feels like velvet and sits beautifully in a room, a small piece of art. I’m so thankful to have Nga and Tinh’s dreamy wedding featured.

Available at select Anthropologie stores, Fleur, and Geraldine Magazine.

4 Jan

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Nga and Tinh’s Wedding Featured in the gorgeous first issue of Geraldine Magazine. Event design and production Oliveta Design, floral design Amanda Luu, venue Los Altos History Museum, catering Ginger Cafe, paper goods Aria Stationery, cake Euro Delight, hair & makeup Kenney Duy, and bride’s gown Jenny Packham.