While peaking around at all the amazing wedding, photography, and floral blogs out there... I came across this beautiful bridal bouquet. Just love it! The photography is amazing, too. There are so many talented people out there, and here is the work of just a couple of them:
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Title: Disney Fairy Tale Weddings by Alfred Angelo
Take a behind-the-scenes look at the Disney Fairy Tale Weddings by Alfred Angelo bridal gown line. See the all new inspired gowns by favorite Disney Princess characters. Gowns will be available in early 2011.
Title: Spring Bridal Bouquet Inspired Makeup and Collaboration
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Title: mewithoutYou- Bullet To Binary Part 2
All rights reserved to Tooth and Nail Records
Lyrics:
let us die, let us die! in dying we reply and lower our baskets down into the open bed of the fruit truck passing by and we can smile at each other again me and my cantelope friend cast our cares at the couple of pears put a blueberry garland on an apple bed the apple threw our half baked fears like a wooden shoe in the windmill gear the turning stopped and we clearly saw the flaws in that which finds the flaw the strawberry said to the tangerine "my face is red but our hats are green" be it orchard or a curling vine the son of yours is the Son that's my God...
...
lettuce grows, lettuce grows in neatly sectioned beds and rows but one day asked the gardener to be moved to where the eggplant goes "reason being, i must confess i adore her shining purple dress" as the eggplant listened in she wasn't offended but she wasn't impressed the potato called from underground "you've got it all turned upside down! does the rain that sent each spring anew to fall on her not fall on you? you project on her your inward scene she's a blank external movie screen but the One who looks out from your eyes looks through hers and looks through mine
we all well know we're gonna reap what we sow we all well know we're all gonna reap what we sow so may we old fashionably suggest the unmarried not undress we well know we're gonna reap what we sow we all well know we're gonna reap what we so we all well know what kind of crops are gonna grow from each time you disrespect your parents you better hope we don't hear it we who know you're gonna reap what you sow we all well know we're gonna reap what we sow but grace, we all know can take the place of all we owe so why not, let's forgive everyone everywhere everything all the time everyone everywhere everything
Tofu gets a bad rap in most culinary circles for being bland and blase. In our fridge, it often languishes in its little plastic tub next to the prosciutto and fancy-schmancy cheeses. I'm sure the cheeses are the mean girls of the fridge, making every other resident feel ugly and unoriginal. I can just see them making fun of the celery for being flat as a board, the ketchup for being sooooo obvious, and the eggs for being scaredy-cats. But I'm positive tofu gets the brunt of it all with its plain looks and sometimes spineless attitude.
Well, tofu can give that shi-shi-la-la cheese a run for it's money with this recipe. The turmeric gives the tofu's plain complexion a healthy tan and the spices add a kick in the pants. It may not be the prettiest dish, but nobody's gonna push tofu around after this dance with broccoli and sweet potatoes!
Tofu Scramble with Broccoli and Sweet Potatoes Serves 2 with leftover tofu stuffing and broccoli for lunch tomorrow
Ingredients:
2 small sweet potatoes, scrubbed clean, pricked all over with a fork, and wrapped in tinfoil
1 large crown of fresh broccoli
1 tub of firm or extra firm tofu, drained
2 T extra virgin olive oil
1 onion, peeled and finely minced
1 T turmeric
Freshly ground black pepper to taste
Bragg's Liquid Amino's to taste
1 T Pickapeppa Sauce
1 t hot chili sauce (or more if you like it spicy!)
1 T Worcestershire Sauce or up the Pickapeppa dosage if vegan!
1 1/2 T Hungarian paprika
Sour cream or plain Greek yogurt to garnish
Preheat your oven to 350 degrees and throw in the sweet potatoes. They'll take around an hour to an hour and a half to bake, so do this right when you get home from work or school! Also, put a cookie sheet underneath the potatoes, since they like to ooze and spit more than regular bakers, this will save you some serious elbow grease when it comes to oven-cleaning time!
When the potatoes are close to being finished, set a small saucepan on the stove with about a cup and a half of salted water. Bring to a simmer and add the cleaned and roughly chopped broccoli crowns. Cover and keep an eye on them until they turn bright green and are still tender crisp.
In a large saute pan, add your olive oil and onions and saute until the onions are translucent. Crumble in the tofu with your hands. Add the Bragg's, pepper, turmeric, Pickapeppa, chili sauce, Worcestershire, and paprika. Stir until well combined and the tofu dries out and starts to brown in places. You may need to add a little more olive oil to keep the pan moving.
Remove your sweet potatoes from the oven and remove tin foil. Add your broccoli to the saute pan full of tofu and stir well until the broccoli is seasoned. Plate your potatoes and cut in half. Spoon your tofu-broccoli mixture over the tops of the potatoes. Be generous!
Garnish with a little sour cream (if not vegan)! Enjoy!
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Title: Raw Food Recipe for Onion Bread #287
http://www.therenegadehealthshow.com I can't stop talking about Shea's potluck, so many awesome raw food recipes! Today, we'll show you how to make one that rivals the Outback Bloomin' Onion.
Title: "Ridiculously Easy Roasted Asparagus" Food Tip of the Week
Slim stalks of asparagus just scream of spring. Blanching or steaming has long been the cooking method of choice for these tender spears, though all that moisture can leach out the bright green color and make asparagus stringy, even mushy. Roasting or grilling asparagus concentrates the sweet, green-ness of the vegetable and adds a crispy, caramelized crunch that makes it irresistible. Toss the spears with olive oil, salt and pepper and roast in a 400-degree oven for 15 to 20 minutes, or until the stalks are just tender and have taken on a rich, caramel brown in places (don't fear the browning, this makes it delicious).
If you're grilling, just toss the oiled and seasoned spears onto a pre-heated grill -- just be sure to use a grill basket, or some careful tong-work, to prevent the spears from slipping between the grate. Sprinkle the hot spears with a little balsamic vinegar or serve plain. You'll never go back to steaming.
Today's favorite flower market finds today....pumpkins, pumpkins, pumpkins!! There are so many varieties to choose from when searching for the perfect pumpkin! Sugar Pumpkins, Cinderella Pumpkins, White Pumpkins, Ornamental Gourds, Mini Pumpkins...who knew there were so many different types! Which is best for you?
Last week we shared a gorgeous party on our blog that consisted of mainly succulent textures and other organic elements. I thought you might be interested to know a little more about the succulent floral variety.
Just as greenery adds an extra special touch to an arrangement or decor setting, succulents give a desert-like, organic vibe to the decor and flowers they're paired with. The "succulent", fleshy aspect of this plant comes from its water-storing features, as an arid climate desert plant. You'll find succulents mainly in areas of high temperatures and low precipitation, like deserts, tropics and subtropics, but sometimes you might find them near dry lakes or sea coasts.
Succulents' water storage mechanisms give them a variety of interesting shapes and leaf forms; some of my favorites are the fuzzy donkeytail, which has a great light gray silver tone with a brown edge (gorgeous with Dusty Miller too) , and the Echeveria, which looks like a little rosette and is probably the most common cut succulent used in arrangements.
If you're interested in growing succulents at home, make sure you give them lots of light during the day and plenty of water during the summer. Be careful not to overwater the plant during the winter, it only needs water about once every other month! An interesting thing to note is that succulents come from desert climates, so they are used to very hot days and cool nights... so don't be worried about cold temperatures at night.
Here are some of the succulents we love and that we get from our local grower in LA, "The Greenery". If you ever head down to the LA Flower Market be sure to stop by to see some of their cut varieties.
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Title: Wildwood Flower: Carter Family cover (LiliAna Rose)
Buy an autographed CD or download Mp3s! http://www.listentoliliana.com/blog/store
The Carter Family classic. This video has two takes--the first, without the proper picking pattern (whoa alliteration), and the second, done "right." I think the first version suits me better. What do you think?
Oh I'll twine with my mingles and waving black hair
With the roses so red and the lilies so fair
And the mirtles so bright with the emerald dew
The pale and the leader and eyes look like blue
I will dance I will sing and my laugh shall be gay
I will charm every heart in each crown I will sway
When I woke from my dreaming my idols were clay
All portions of love had all blown away
Oh he taught me to love him and promised to love
And to cherish me over all others above
How my heart is now wondering no misery can tell
He's left me no warning no words of farewell
Oh he taught me to love him and call me his flower
That was blooming to cheer him through life's dreary hour
Oh I long to see him and regret the dark hour
He's gone and neglected his pale wildwood flower
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Title: "The Queen" - trailer
The trailer for the upcoming Miramax release, "The Queen," by Stephen Frears, which will open this year's New York Film Festival. Helen Mirren stars in the lead role and the film is described as "an intimate, frankly revealing and often acidly funny portrait of the British royal family during the dramatic days after the death of Princess Diana."
Title: Helen Mirren - The Last Station English trailer - 20090930
Here you have a small bit from "The Last Station". Can you hear the Oscar buzz???
How was your holiday? I hope you were able to squeeze in the teeniest bit of time for yourself! I barely managed to take a little time for myself last night to watch an amazing documentary (which deserves a post all its own later this week!)
I've managed to move up the what-dish-are-you-bringing-to-Thanksgiving-ranks since Shug made our relationship "official." Instead of store-bought rolls or salad, I was allowed to bring *gasp* the MASHED POTATOES this year!!!!!!!!!!! See! Marriage has all of these hidden perks!!! The treasure chest overfloweth, I tell ya.
Anyway, I wanted to knock socks off in the mashed potato department and I had the lovely opportunity to give these hallowed mashers a "test run" with the company at Friendsgiving. And the results were great! All the friends gave my new recipe the green light for my family Thanksgiving the following week.
But wouldn't cha know, that these mashers were just too stinking "weird" for the palates of traditionalists...my family politely picked at their mounds of taters, but as I helped with the dishes, it was these molded peaks that were hitting the trash can...! Thanksgiving fail.
I've been demoted back to salad, FYI.
So, I urge you to proceed with caution with this recipe and think about your guests and what appeals most to their "ideas" about what potatoes should "do." Are they a dish all their own and can stand up to the robust flavors of their accompanying dishes? Or are they merely a blank slate, a medium to hold overly-salted gravy and turkey on the way to the mouth? THINK about it.
Lemon Rosemary Mashers Serves 8-10...or two people with leftovers for days since no one would eat them Ingredients: 7-8 pounds new potatoes, scrubbed clean and cut into large chunks, unpeeled 8 cloves peeled and cleaned garlic salt 1 brick Neufatchel (sp?) cheese, softened 1 1/2 cups sour cream Zest of one lemon Juice of 1/2 a lemon 1 stick of unsalted butter 2 large sprigs of fresh rosemary plus a few more sprigs for garnish salt and pepper
Bring a large pot of heavily salted water, garlic cloves, and the potatoes to a boil, making sure all of the potatoes are covered with water. Boil for 45 minutes to an hour or until the potatoes are easily pierced with a knife. Drain potatoes and garlic and return to the pot.
Add the butter, Neufatchel cheese, sour cream, lemon juice and lemon zest. Mash your heart out. When your arms get tired, take a break to finely mince the rosemary leaves that have been cleaned from their stalks. Add this to the potatoes with some pepper. Mash until it's all incorporated. Take a quick taste to see if you need any more salt, since you boiled the potatoes in the salted water, you may not need to add any!
Transfer to serving dish and add the extra rosemary sprigs for garnish. Pray your guests are the open-minded-about-potatoes-crowd.
In this video, Betty demonstrates how to make 3 different low calorie popcorn recipes. The flavors are Cheese Popcorn, Garlic-Herb Popcorn, and Brown Sugar-Cinnamon Popcorn. These are perfect for munching on while you watch a movie or ballgame. Or, you can enjoy it as a comfort food when you want to curl up on the couch! You can also have this popcorn guilt-free, because it is very low in calories!
Ingredients (to make 1 bowl of each type of popcorn):
3 serving-sized bowls of popped popcorn, with unpopped kernels removed (For best results, use microwave popcorn, so you can keep track of calories per serving. Note: You will be able to find microwave popcorn that has only 15 calories per popped cup, if you check the nutrition information on the package. This is very low, but also very important in keeping this a low calorie snack. Just microwave the popcorn, according to package directions.)
butter-flavored spray (or any oil spray that is fat free and has 0 transfats. I use Parkay spray.)
for Cheese Popcorn:
cheese flavored sprinkles, to taste (I find this with the herbs and spices at my grocery store.)
for Garlic-Herb Popcorn:
garlic herb seasoning blend (I find this with the herbs and spices at my grocery store. It is McCormick brand. If you cannot find this, use an Italian herb blend, or other herbs and spices of your choice.)
for Brown Sugar-Cinnamon Popcorn:
¼ cup brown sugar
ground cinnamon, to taste
To make one bowl of flavored popcorn, place popped popcorn in your serving bowl. Spray generously with fat-free butter-flavored spray.
For Cheese Popcorn, shake on cheese sprinkles, to taste. Stir to coat popcorn with butter-flavored spray and cheese.
For Garlic-Herb Popcorn, shake on garlic-herb seasoning blend, to taste. Stir to coat popcorn with butter-flavored spray and garlic-herb seasoning blend.
For Brown Sugar-Cinnamon Popcorn, mix ¼ cup of brown sugar with ground cinnamon, to taste. Sprinkle a fine sprinkling over the sprayed popcorn. (Don't use too much of this, because it *will* add calories to your popcorn!) Stir to coat popcorn with butter-flavored spray and brown sugar-cinnamon mixture.
If you used the method described here, you can have 6 cups of deliciously flavored popcorn for less than 100 calories! Enjoy!!! Happy movie! Happy ballgame! Happy comfort food!
Title: ❤ Free Juicing Recipes * The LIFESAVER Green Vegetable Juice ❤
Raw Food Weight Loss *
Vegetable Juice Recipes *
Raw Vegetable Diet *
Free Juicer Recipes *
Vegetable Juicing *
❤ Visit my STORE for Juicers & more! http://SHOP.life-regenerator.com ❤
❤ The Lifesaver Vegetable Juice ❤
* I n g r e d i e n t s *
— 1 bunch Collard Greens
— 1 bunch Cilantro
— 1 bunch Parsley (flat leaf)
— 1 bunch Red Chard
— 1 bunch Mustard Greens
— 2 Carrots*
— 1 Tomato
— 1 Cucumber*
*unpeeled if organic, peeled if inorganic
* P r e p a r a t i o n *
— 1) Run all ingredients thru your Breville juicer, or whatever the best juicer is for you. http://JUICERS.life-regenerator.com
— 2) Add ice if desired & enjoy!
* I n s p i r a t i o n *
— I was talking to someone today about prostate cancer & it inspired me to share with you what I'd personally do if I had cancer. Remember, this is not medical advice! I'm simply letting you know what I would do.
— I don't have a desire to cure anyone of anything, nor attack any diseases. I simply want to share with you my passion for achieving, maintaining & increasing my health...& let you know all the tips, tricks, tools, techniques, lifestyle & dietary choices I've personally found to be the most conducive for this...& that I've since observed working for others too. It's up to you what you want to do with this information. You may take it or leave it...as remember, I'm not giving you medical advice.
— As many of you know, my good friend Dave the Raw Food Trucker has personally healed himself of Type II Diabetes & Stage IV Colon Cancer by consuming raw green vegetable juices like this one across the span of many weeks....oh, and he lost close to 200 pounds too. You can check out the ongoing series of videos I do with him here: http://bit.ly/mbyII
— So if I had cancer, I'd bring the life force into my body & flush out dead, dying cells. Most importantly, I would strengthen up all my healthy cells & immune system with food that is meant for the human body & I would concentrate all that energy & nutrition into a living juice, so that my cells can immediately be bathed in nutrition & hydration.
— At first glance this juice might not appear 'pretty,' but once you drink it you're gonna see just how unreal & absolutely delicious it tastes!
— What's been going on in the 'real world' with regards to overcoming disease & finding health just doesn't appear to be working...organs & glands are being cut out & harsh treatments are done which damage our healthy cells & acidify the body.
— For me, I instead choose to CULTIVATE LIFE! I wash the cells & tissues of my body clean, as well as strengthen & alkalize them! Attacking dead cells while also attacking one's healthy & living cells just doesn't make any sense to me personally.
Which one of these sounds better to you?
A) Attack all of the cells in your body, both diseased & living, OR;
B) Strengthen the healthy, living cells of your body
Well, if I wanted to live a long life full of health, vitality & strength then I personally would be choosing option 'B.'
— For those who think that me drinking green juice if I had cancer instead of getting chemo or radiation is pure quackery, then I say this: "Well, since most people are NOT getting rid of their cancer through conventional treatments & neither are many of those people getting healthy from chemo....well, drinking green juices certainly couldn't hurt then, now could it...especially if I had already tried the conventional treatments & they had not worked...for not only would I not be damaging my healthy cells in the process of drinking that living green juice, but I would be STRENGTHENING them!"
— I may not have a bunch of fancy letters after my name, but what I do have is the LOVE...and a caring for YOU & for the TRUTH. I don't claim to hold the golden key to Truth...but I am always driven by it & I'm always seeking it.
— One could choose to decide to simply try drinking green juices for just a month or two, to see what happens! So why not simply *try* the green juice path? To neutralize acidity, clear congestion, lose weight, and/or possibly heal oneself of cancer or diabetes like Dave did?
— Too many complex carbohydrates & animal foods + not enough live-giving fruits & vegetables from Mother Earth has essentially lowered the cellular respiration in your body...your cells literally can't breathe & so can't get the energy they need to function optimally.
IT SEEMS AS THOUGH MANKIND HAS LOST ITS MIND....BUT NOW IT IS TIME TO RETURN TO THE INFINITE WISDOM OF MOTHER NATURE & OF OUR CREATOR, AND SO REMEMBER THAT ALL THAT WE HAVE NEEDED TO SURVIVE & THRIVE HAS ALWAYS BEEN UPON THE EARTH.
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Title: Zac Posen NYTimes.com
Of fashion's new guard, Zac Posen is not afraid to take risks as a designer and his spring collection channels the idea of a rock queen taking her first trip to Mars.
Title: Previewing Zac Posen's New Target Line
Harriet Mays Powell visits Zac Posen's studio to talk about his new Target line.
Flowers: A Simple Ceremony
The full posting should be ready for your enjoyment by Sunday evening (Fingers Crossed) 
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