Thursday, July 23, 2015
We scored these $10 bouquets, for a client's event, at Whole Foods two Saturdays ago. I would not recommend this for wedding clients, but for this event, a birthday party, they were perfect. We had eight 5x5 vases to fill, so they were perfectly sized (for comparison, this bouquet through a florist would cost $45). It's great when there's room in the budget for $350 floral centerpieces, but it's also great when you can get beautiful centerpieces with a $100 floral budget.
Friday, June 19, 2015
Wednesday, June 17, 2015
"Sipping water throughout the [wedding day] preparations will not only keep you hydrated, it will clear your eyes and help show a clearer shine and more pure eye color in the photographs."We agree. See the rest of Madeline and Ian's wedding on our website.
Photo credit: Mary Kate McKenna Photography
Thursday, March 19, 2015
If not, you're probably missing out on our Marsala board. We're pinning the things we love and the images that inspire us about Pantone's Color of the Year for 2015. If you're thinking about adding a little Marsala to your big day, follow us. More inspiring pins are on the way!
Follow Leslie-Manning Events's board Marsala on Pinterest.
Monday, February 16, 2015
Monday, January 26, 2015
|VIA GOOD COMPANY MAGAZINE|
Happy Valentine's Day!
Wednesday, December 31, 2014
It's the most wonderful time of the year! No, not Christmas: engagement season! I was just in Barnes and Noble and witnessed every table was a young lady or young couple with a stack of bridal magazines. If that was you, or if that is going to be you soon, let me save you some time. Bridal magazines tend to fall into three categories: eye candy, real world, and the best of both worlds. Pretty soon you will figure out which is which and you'll know which ones to skip over and which ones to buy, but to get you started here are my top three:
Eye candy: The Wedding Notebook or Style Me Pretty Magazine, it's a toss up.
Real World: The Knot
The best of both worlds: New York Magazines Wedding Edition
Tuesday, December 23, 2014
If you find yourself wrestling with how much is too much or too little to spend on wine for your holiday celebrations, then you'll want to keep this guide on hand:
- Throwing a party? Spend under $20.00 a bottle.
- More intimate gathering? Between $30.00-$50.00 a bottle.
- Host/Hostess gift or treat for yourself? Splurge on bottles $60.00 and up.
Wednesday, December 17, 2014
Every holiday season, my contribution to the family dinner is a home-made pumpkin pie. I made my first pumpkin pie six years ago (has it been that long?) and it was surprisingly delicious, so I’ve made them ever since and experiment with new recipes every year. This year, the Caramel Pumpkin Pie recipe that I found on Starchefs.com was the biggest crowd pleaser. Above is the photo of the pies I made for Thanksgiving (yeah, I’m still working on the presentation, but the taste I have down pat). Now you know what to bring. Wine? Nah, it’s too easy.
Caramel Pumpkin Pie
Be sure to use solid-pack pumpkin puree, not pie filling, which can have additives, including sugar. Per serving: 335 calories, 3 grams protein, 19 grams fat, 39 grams carbohydrate, 281 mg sodium, 91 mg cholesterol.
Double-Crust Pie pastry (store bought)
One-half cup evaporated milk
One- quarter cup granulated sugar
1 cup heavy or light cream
Three-fourths cup packed dark-brown sugar
2 tablespoons honey
2 cups canned pumpkin puree (not pie filling)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
One-half teaspoon ground nutmeg
One-eighth teaspoon ground cloves
One-fourth teaspoon salt
3 eggs, at room temperature
2 teaspoons vanilla
Whipped cream for garnish (optional)
1. Position rack in bottom third of oven. Heat oven to 425 degrees.
2. In a small saucepan, heat evaporated milk until small bubbles appear around edge of pan. Remove from heat.
3. Prepare caramel: Place granulated sugar in a large heavy saucepan. Heat over medium heat, without stirring, until sugar begins to melt. Tilt pan all around and continue melting until syrup is medium brown, 1 to 2 minutes. Remove from heat. Carefully add hot milk all at once; mixture will bubble up, then subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room temperature.
4. Place pumpkin puree in a large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend. Whisk in eggs, one at a time. Stir in caramel and vanilla. Turn filling into pie shell. Place on baking sheet.
5. Bake in heated 425 degree oven 10 minutes. Lower oven temperature to 325 degrees. Continue to bake about 45 minutes or until center of filling is set. Turn oven off. Leave pie in oven with door partially open. Let cool completely, 2 hours. Serve with whipped cream if you wish.