We will continue your do-it-yourself backyard bridal shower that we started yesterday with the lunch menu and drink bar.
The Vine’s Leaf in San Clemente was the mastermind behind this lovely number and Lane Dittoe Photography took all the photos. Stay tuned, because as I said before there is so much more. Basically we will provide you with everything, I mean everything to put this event together.
Do you love how Aly set up the drink table, that is actually an window that she purchased at a flea market and we propped up on a bird bath. It was a bit wobbly, so we recommend something a bit sturdier.
How to make Kiwi and Lime infused water with a splash of mint!
They have a very light, refreshing flavor that’s definitely not just water and making them with seltzers reduces down the calories. Especially for those us trying to watch what we eat. Pick up a glass pitcher! We love this one over at William Sonoma. They have the option to get it monogrammed. They can be engraved with a single- or triple-initial monogram. A perfect gift for the bride. Do not forget they have a spectacular registry.
Ingredients6 cups chilled still water or seltzer water
– 12 slices unpeeled cucumbers (thin slices)
– 4 slices limes (thin slices)
– 4 sprigs fresh mint, 2 inches long, slightly crushed
– 2 Kiwis (thin slices)
How To Make Mint Mojoitos
2.5 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda
Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves. Yummy
How To Make Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers Salad
1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
Chive blossoms (optional)
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil
How To Make The Garlic Bread:
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread