Summer is full of parties, but with parades, BBQs and fireworks, the 4th of July is Summer’s ultimate celebration. So do it justice, and throw America a birthday party worth celebrating. You have the recipes, decor and party inspiration—now, here’s the supplies you need to host the ultimate bash. Click through the slideshow to see the goods, and tell us, how are you celebrating the 4th of July?
It’s all about the three M’s – mimosas, manis and mumus for this bohemian inspired get together. Designed and styled by The Venue Report, the coolest ladies in L.A. gathered at Cote for picnic lunching and cheersing in kaftans all while getting a little pampering time in. It sounds like heaven especially when you add florals by JL Designs and loads of cute images by Joielala Photographie into the mix.
From The Venue Report… Our picnic boho brunch was “mumus, manis & mimosas” themed – where the dress code was mumus and guests were treated to manicures and mimosas! We served miniature picnic baskets filled with chia seed parfaits, savory morning rolls and organic fruit. In addition to manis and pedis, there was also a ring stacking station and a make your own mimosa bar in a vintage picnic basket. Overgrown flowers and wooden signs with cute sayings (“life needs more picnics!”) added the finishing touches. Guests were also treated to favors filled with ring Bling Wipes, nail wraps from Tattify and spa facial serums. It was the ultimate girly gathering!
Photography: Joielala Photographie | Floral Design: JL Designs | Catering: Urban Palate | Venue: Cote | Cocktails: Kimo Sabe Mezcal | Event Styling + Design: The Venue Report | Favor: Bling Wipes | Glassware: Borrowed Blu | Wood Signs: Pitbulls And Posies
Watercolor decor is one of our favorite trends this season, so much so that we want to apply it to just about anything. Yes – even cake! While we love a simple white frosted cake, we also love taking things up a notch with a gorgeous design like the one below. With these easy tips, you’re guests will be wowed with this pretty watercolor cake!
DIY WATERCOLOR CAKE
- 4-5 pastry bags with varying colors
- Bench scraper
- Frosted cake
I’m fully convinced that the number one rule to an ultra chic interior landscape is books: lots of them. And this Los Angeles bungalow got the memo. Populated with books, books and more books plus a leafy patio retreat with a bonfire at the ready; it’s just the thing to inspire a summer house redo. Find even more captured by Brit Solie right here in the full gallery.
My Photographer friend and on a recent trip out to L.A. to shoot a wedding, were lucky enough to get to stay with her cousin in her trendy L.A. home. It was picture perfect right out of a magazine. Julie and her Husband were the sweetest hostesses, I hope we get to go and sleep over again real soon.
Photography: Brit Solie
Feeling vanilla? Break out of your waffle cone shell with this lavender honey ice cream recipe from Jacquelyn of Lark & Linen! It’s the perfect remedy for the doldrums thanks to a heavenly combination of floral and sweet flavors that will instantly transport your taste buds to the south of France—kind of like summer vacation in a cone!
“It’s subtly floral, not overly sweet and, while delicious on its own, tastes particularly fantastic atop a slice of dark chocolate cake,” describes Jacquelyn. We can totally get behind that idea. For the full post and more gorgeous inspiration, check out Lark & Linen!
- 2 cups heavy cream (I used 18%)
- 1 cup half-and-half
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 tsp. salt
- In a medium saucepan, bring cream, half-and-half, honey and lavender to a boil over medium heat, stirring occasionally. Once it comes to a boil, remove the pan from the heat, cover and let steep for 30 minutes.
- Once steeped, strain lavender using a fine-mesh sieve. Return the cream mixture to the saucepan and heat until hot.
- In a separate bowl, whisk together the eggs and the salt. Grab 1 cup of the hot cream mixture and slowly pour it into the egg mixture, whisking as you go.
- Pour the egg mixture into the saucepan and cook over low heat, stirring constantly, until thick (it should coat the back of your spoon - about 5 minutes). Make sure you don't let it boil.
- Pour the custard through the sieve and let cool completely, stirring occasionally. Once cool, chill until cold (at least 3 hours, but up to a day).
- Run the custard through your ice cream maker, according to manufacturer's directions, transfer to airtight container and enjoy!
- Notes: The ice cream will keep for a week (if it lasts that long).