This past week was full of events, shoots, visits with friends, a date at one of my now favorite restaurants, and…a live Juan Puablo airport recap!! For reals. I was walking towards my gate for the last leg of my flight and noticed a small gathering of girls around a brunette that appeared to be holding something of interest in her hand. As I drew closer, I noticed she was holding a copy of Us Weekly and then overheard her fervidly inform the group of girls gathered round ‘He said, “I like you. ALOT.”‘
Oh, how I love airports!
Needless to say, it was a whirlwind week that ended at bridal fair at The Vista Ranch and Cellars. This was the FIRST bridal fair I have had my own booth at and I’m not going to lie, I was a tad nervous!!! I typically meet with brides one-on-one to chat about their day so I didn’t know what to expect and how to prepare for potential questions. As I didn’texpect, my nerves COMPLETELY dissipated as guests arrived, and I spent the afternoon meeting the NICEST people and brides-to-be.
Thank you to The Vista Ranch and Cellars for hosting the fabulous Brides and Bellinis event! Most especially, thank you for all who came out to say hello. I am utterly grateful for the warm reception and this experience. Cheers to you!
Oh, how I love airports!
Needless to say, it was a whirlwind week that ended at bridal fair at The Vista Ranch and Cellars. This was the FIRST bridal fair I have had my own booth at and I’m not going to lie, I was a tad nervous!!! I typically meet with brides one-on-one to chat about their day so I didn’t know what to expect and how to prepare for potential questions. As I didn’texpect, my nerves COMPLETELY dissipated as guests arrived, and I spent the afternoon meeting the NICEST people and brides-to-be.
Thank you to The Vista Ranch and Cellars for hosting the fabulous Brides and Bellinis event! Most especially, thank you for all who came out to say hello. I am utterly grateful for the warm reception and this experience. Cheers to you!
I was a bit confused as to what day it was this morning. I guess traveling to ten cities in four states in a week can have that affect. To get myself reacquainted with my home, I decided to take a baking break from my computer and make zucchini bread. I first tried this recipe at my mom’s house and just about fell over it was SO good. The recipe was passed to my mom by way of her fabulous neighbor and baking queen, Dana, who got it from her mom. How fun is that?!? It’s one of my favs and I am excited to share its delicious contents with you today!
Dana, thank you for graciously sharing treats from your kitchen, and for letting me share this recipe!
Zucchini Bread Recipe:
3 eggs
2 c. grated zucchini
2 c. flour
3 tsp vanilla
2 heaping tsp cinnamon
1 tsp salt
1 tsp baking soda
1 c. canola
Preheat oven to 350. Comine all dry ingredients, Comine all wet ingredients. Add together. Fold in zucchini. Pour batter into your loaf pan. Sprinkle the top of the batter with 1/3 c. brown sugar before putting in oven. (Note: Do not grate zucchini in food processor, it creates a gummy texture)
Bake for 45 to 1 hour 10 minutes, depending on how your oven cooks. I used mini-loaf pans yesterday and baked them about 40 minutes.
Hope you enjoy – happy Tuesday!
Zucchini Bread Recipe:
3 eggs
2 c. grated zucchini
2 c. flour
3 tsp vanilla
2 heaping tsp cinnamon
1 tsp salt
1 tsp baking soda
1 c. canola
Preheat oven to 350. Comine all dry ingredients, Comine all wet ingredients. Add together. Fold in zucchini. Pour batter into your loaf pan. Sprinkle the top of the batter with 1/3 c. brown sugar before putting in oven. (Note: Do not grate zucchini in food processor, it creates a gummy texture)
Bake for 45 to 1 hour 10 minutes, depending on how your oven cooks. I used mini-loaf pans yesterday and baked them about 40 minutes.
Hope you enjoy – happy Tuesday!