Hill City Bride

Everyday Editorial – The Three Little Kittens – Playing and Washing

6 May 2013

Our theme for our 2103 issue of clutch, the bride’s guide to have and to hold was “the day a little girl dreams about”, and our photo shoots all centered around this theme. Our Three Little Kittens shoot is just that. If you missed the first part of this shoot (the tea party!), be sure to click here to see.

Modern flower girls are cuter than ever with all of the dress and styling choices. Here we present our rendition of the Three Little Kittens showcasing hair, makeup and dress selections for today’s little girls.

Based on the popular children’s poem, our three little kittens love to laugh and play together, which sometimes gathers them into trouble. From an elegant tea party complete with pie to playing with yarn, these kittens had a fun day, which ended with washing their mittens and masquerading in a photo booth made just for them.

Lovely vintage mittens were worn by kittens whose tea party was nigh, from mason jars of milk to pitchers of tea, their festivities included fruit pie.

The celebration ensued, they ate their food, and then set out to play. With balls of yarn being tossed in the air, they laughed and frolicked all day.

The kittens were spoiled, but when their mittens were soiled, they then began to cry. Through bubbles and scrubbing and rub-a-dub-dubbing they were finally hung out to dry.

When mother found out, they gave such a pout, but the kittens told her the truth. They shouted with glee for she loved those three and rewarded them with a kitty photo booth.

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Here is the traditional Three Little Kittens poem along with our vendor credits. Enjoy!

Three little kittens, they lost their mittens, and they began to cry, “Oh mother dear, we sadly fear that we have lost our mittens.” “What! Lost your mittens, you naughty kittens! Then you shall have no pie.” “Meow, meow, meow.” “Now you shall have no pie.”

The three little kittens, they found their mittens, and they began to cry, “Oh mother dear, see here, see here, for we have found our mittens.” “Put on your mittens, you silly kittens, and you shall have some pie.” “Purr, purr, purr, oh let us have some pie.”

The three little kittens put on their mittens, and soon ate up the pie, “Oh mother dear, we greatly fear that we have soiled our mittens.” “What! Soiled your mittens, you naughty kittens!” They began to sigh, “Meow, meow, meow”. Then they began to sigh.

The three little kittens, they washed their mittens, and hung them out to dry, “Oh mother dear, do you not hear, that we have washed our mittens?” “What, washed your mittens, you are good kittens, but I smell a rat close by.” “Meow, meow, meow, we smell a rat close by.” ~Mother Goose Nursery Rhyme

Art Director – Jennifer Prince

Photographer/Set Stylist – Crystal George of Crystal George Studios

Hair/Makeup – Emily Garbee Harris of Bodyworks Day Spa & Salon

Flower Girl Dresses – Church Street Bridal

Venue – Sierra Vista, Forest VA

Mini Pies – Jennifer England of La Bella Torta

Again, don’t forget to take a peek at the tea party for our kittens by clicking here.

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Everyday Editorial – The Three Little Kittens – The Tea Party

8 Mar 2013

Our theme for our 2103 issue of clutch, the bride’s guide to have and to hold was “the day a little girl dreams about”, and our photo shoots all centered around this theme. Our Three Little Kittens shoot is just that.

Modern flower girls are cuter than ever with all of the dress and styling choices. Here we present our rendition of the Three Little Kittens showcasing hair, makeup and dress selections for today’s little girls.

Based on the popular children’s poem, our three little kittens love to laugh and play together, which sometimes gathers them into trouble. From an elegant tea party complete with pie to playing with yarn, these kittens had a fun day, which ended with washing their mittens and masquerading in a photo booth made just for them.

Lovely vintage mittens were worn by kittens whose tea party was nigh, from mason jars of milk to pitchers of tea, their festivities included fruit pie.

The celebration ensued, they ate their food, and then set out to play. With balls of yarn being tossed in the air, they laughed and frolicked all day.

The kittens were spoiled, but when their mittens were soiled, they then began to cry. Through bubbles and scrubbing and rub-a-dub-dubbing they were finally hung out to dry.

When mother found out, they gave such a pout, but the kittens told her the truth. They shouted with glee for she loved those three and rewarded them with a kitty photo booth. ~J

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Here is the traditional Three Little Kittens poem along with our vendor credits. Enjoy!

Three little kittens, they lost their mittens, and they began to cry, “Oh mother dear, we sadly fear that we have lost our mittens.” “What! Lost your mittens, you naughty kittens! Then you shall have no pie.” “Meow, meow, meow.” “Now you shall have no pie.”

The three little kittens, they found their mittens, and they began to cry, “Oh mother dear, see here, see here, for we have found our mittens.” “Put on your mittens, you silly kittens, and you shall have some pie.” “Purr, purr, purr, oh let us have some pie.”

The three little kittens put on their mittens, and soon ate up the pie, “Oh mother dear, we greatly fear that we have soiled our mittens.” “What! Soiled your mittens, you naughty kittens!” They began to sigh, “Meow, meow, meow”. Then they began to sigh.

The three little kittens, they washed their mittens, and hung them out to dry, “Oh mother dear, do you not hear, that we have washed our mittens?” “What, washed your mittens, you are good kittens, but I smell a rat close by.” “Meow, meow, meow, we smell a rat close by.” ~Mother Goose Nursery Rhyme

Art Director – Jennifer Prince

Photographer/Set Stylist – Crystal George of Crystal George Studios

Hair/Makeup – Emily Garbee Harris of Bodyworks Day Spa & Salon

Flower Girl Dresses – Church Street Bridal

Venue – Sierra Vista, Forest VA

Mini Pies – Jennifer England of La Bella Torta

 

 

 

 

 

 

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Clutch Goes Culinary – A New Orleans Brunch Part Two by Andrea Hubbell

17 Dec 2012

One of the columns that I love in our wedding publication (and our women’s publication!) is clutch Goes Culinary, and I wanted to give kudos to my friend, Andrea Hubbell, who is a photographer and a foodie. It’s a perfect combination because she makes delectable meals and can also capture them. Feel free to visit her photography site or food blog (but after this recipe posting … check out the bottom of the posting for links to Andrea’s work). Part one included the main dishes (click here to see), so enjoy part two with the beverage and dessert to complete the meal. 

FRIDAY LUNCH AT GALATOIRE’S IS A NEW ORLEANS TRADITION FILLED WITH REVELRY, FEATHERED HATS, AND COCKTAILS AT NOON. CREATE YOUR OWN FESTIVE BRIDAL LUNCHEON INSPIRED BY THE FAMOUS RESTAURANT, COMPLETE WITH RICH GUMBO, FRESH CRAB SALAD, PIMM’S CUPS, AND CRISPY BEIGNETS. DON’T FORGET TO ASK GUESTS TO DRESS THE PART WITH PLENTY OF SPARKLE.

PIMM’S CUP - Similar in taste to a good, Southern iced tea, these refreshing cocktails are a hit at the lunch hour.

Fill a 12oz cup with ice. Add 2 oz Pimm’s No. 1, juice from 1 lemon, and 6-8oz of 7Up, to taste. Garnish with lemon slices and english cucumbers. Can be made in a pitcher using the same ratio of Pimm’s to lemon juice to 7Up.

ORANGE-SCENTED BEIGNETS - The hint of citrus in these crispy, donut-like treats makes them really special. Wait as long as you can to fry the dough, preferably shortly before your guests arrive, and hold off on sprinkling with powdered sugar until you’re ready to serve. Makes 32 beignets - from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company

Ingredients:

1 cup water
1/2 cup unsalted butter
1 tsp plus 1 cup granulated sugar
1/4 tsp fine sea salt
finely grated zest of 2 oranges
1 cup, plus 2 tbsp all-purpose flour
4 large eggs
1 tsp vanilla extract
vegetable or peanut oil, for frying (you’ll need about 1/2 a gallon if frying in a pan, less if using a deep fryer)
confectioner’s sugar, for serving

Method:

1. Line a baking sheet with paper towels, and set aside.

2. In a medium saucepan, combine the water, butter,
1 tsp sugar, salt, and half the zest. Bring to a rapid boil. Remove the pan from the heat and add the flour, stirring vigorously. Return to low heat and stir until completely combined and the dough pulls away from the sides of the pan and forms a ball. Remove from the heat.

3. Add the eggs, one at a time, mixing well after each addition. Beat until smooth and glossy. Add the vanilla extract.

4. Pour the oil into a heavy-bottomed saucepan or a deep fryer. Heat to 370°. Using an ice cream scoop or a spoon, drop the dough by teaspoonfuls, working in batches, into the hot oil. Cook until golden brown, turning once, 3 to 5 minutes. Remove with a slotted spoon to the prepared baking sheet.

5. Combine the remaining zest and sugar in a bowl. While the beignets are still warm, roll them in the sugar mixture. Just before serving, sprinkle with powdered sugar.

Andrea Hubbell is a photographer with a passion for cooking at home. Andrea is the creator of Bella Eats, a food and recipe blog which shares stories from her kitchen.

Here are some last shots of the overall brunch. Enjoy!

 

 

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Clutch Goes Culinary – A New Orleans Brunch Part One by Andrea Hubbell

14 Dec 2012

One of the columns that I love in our wedding publication (and our women’s publication!) is clutch Goes Culinary, and I wanted to give kudos to my friend, Andrea Hubbell, who is a photographer and a foodie. It’s a perfect combination because she makes delectable meals and can also capture them. Feel free to visit her photography site or food blog (but after this recipe posting … check out the bottom of the posting for links to Andrea’s work). Welcome to part one of our brunch, the main dishes. Part two will consist of a beverage and dessert to complete the meal. 

FRIDAY LUNCH AT GALATOIRE’S IS A NEW ORLEANS TRADITION FILLED WITH REVELRY, FEATHERED HATS, AND COCKTAILS AT NOON. CREATE YOUR OWN FESTIVE BRIDAL LUNCHEON INSPIRED BY THE FAMOUS RESTAURANT, COMPLETE WITH RICH GUMBO, FRESH CRAB SALAD, PIMM’S CUPS, AND CRISPY BEIGNETS. DON’T FORGET TO ASK GUESTS TO DRESS THE PART WITH PLENTY OF SPARKLE.

Here is a peek into the decor for the luncheon:

 

 And now on to the recipes:

CHICKEN + ANDOUILLE GUMBO – A New Orleans staple. Because the rest of our bridal lunch menu is filled with seafood, we chose a chicken and andouille sausage version as our main course.

Ingredients:

2 lbs boneless chicken thighs w/ skin
1 cup finely chopped onions
1 cup finely chopped red bell peppers
3/4 cup finely chopped celery vegetable oil for frying the chicken
1/2 cup all-purpose flour
7 cups of high-quality chicken stock
1/2 pound raw andouille sausage, casings removed, cut into 1/2-inch bites salt
garlic powder
cayenne pepper
1 tsp minced garlic

Method:

1. Dry the chicken thighs thoroughly. Rub them down with a generous amount of salt, garlic powder, and cayenne pepper on all sides. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a medium-sized bowl, combine the onions, bell peppers, and celery; set aside.

3. In a large heavy skillet heat 1-1/2 inches of oil until very hot (375° to 400°). Fry the chicken thighs, in batches, until golden brown on all sides and meat is cooked, about 5-6 minutes per side; drain on paper towels.

4. Carefully pour the hot oil into a glass bowl, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.

5. Place the pan over high heat. Using a long-handled metal whisk, gradually stir in the 1/2 cup of flour. Cook, whisking constantly, until the roux is the color of dark chocolate, about 3-1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately add the vegetable mixture, stirring constantly until the roux stops getting darker. Return the pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.

6. Meanwhile, heat the stock over medium heat in a separate saucepan. Add the hot stock to the roux, and bring the mixture to a simmer. Stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often.

7. While the gumbo is simmering, cut the cooked chicken into 1/2 inch bites. When the gumbo has simmered for 45 minutes, add the chicken and adjust the seasoning with salt and pepper. Serve with a scoop of Baked Rice mounded in the middle of the bowl.

CRAB SALAD-STUFFED AVOCADOS - serves 8 as an appetizer

Ingredients:

1/2 cup mayonnaise
2 tsp dijon mustard
2 tbsp finely chopped green onions 2 tsp capers, drained and chopped 1/2 cup finely chopped celery
1 pound jumbo lump crab meat salt, freshly-ground black pepper
4 ripe avocados, cut in half

Method:

1. Whisk the mayonnaise, mustard, green onions, capers, and celery together. Gently fold in the crab, making sure to evenly distribute the mayonnaise mixture. Season with salt and pepper.

2. Fill the avocado halves with crab salad and serve immediately.

OYSTERS - Served simply, on the half-shell with a squeeze of lemon. Provide crackers and cocktail sauce for those wary of slurping straight from the shell.

BAKED RICE  - makes 6 cups, enough for 2 batches of gumbo

Ingredients:

2 cups uncooked rice (not instant)
2-1/2 cups high-quality chicken stock
1-1/2 tbsp very finely chopped onions
1-1/2 tbsp very finely chopped celery
1-1/2 tbsp very finely chopped red bell peppers
1-1/2 tbsp unsalted butter, melted
1/2 tsp salt
1/8 tsp garlic powder
a pinch of cayenne pepper

Method:

In a 5x9x2.5 loaf pan, combine all ingredients and mix well. Seal pan snugly with aluminum foil. Bake at 350° until the rice is tender, about 1 hour 10 minutes. Serve immediately.

Andrea Hubbell is a photographer with a passion for cooking at home. Andrea is the creator of Bella Eats, a food and recipe blog which shares stories from her kitchen.

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Everyday Brunch – A Post Wedding Day Brunch by Love Is in the Air photographed by Allegra’s Studio

6 Sep 2012

To say that Love Is in the Air does it all is an understatement … truly! Ok, so they don’t do photography or DJ a reception, but their list of credits goes on and on. From catering and cakes to florals and decor (and more!) this group of ladies is uber-talented and not to mention as sweet as can be.

Here they did a post wedding day brunch for Betsy and Matt, and the results are devine. Pink and green is one of my own personal favorite color combinations, and these ladies think of all the details. They utilized vintage china and sterling, and if you look carefully you will even see the Love Is in the Air crew in some of the photos. Many thanks to Allegra’s Studio for the photography … truly stunning. Enjoy and be inspired.

 

Beautiful! Be sure to check out more of the work of Love Is in the Air and Allegra’s Studio when you get a chance, and a next day brunch is a fun idea!

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