Happy May! That means Mother’s Day is soon, and we have a beautiful way to celebrate with Mom – a magnolia wreath class with Erin Weston of Weston Farms.
On Saturday, May 11th, join us for the morning class and make your very own lush, full circle magnolia wreath. A light lunch is included, so bring a friend or Mom to make it a memorable time together. Class starts at 10am and tickets are $150 with limited space. Click here to get your tickets.
In the afternoon class, from 2pm – 3:30pm, you’ll make the famous Parris magnolia Bowtie swag. Perfect for the table, above a piece of art, or as a gift to mom on Mother’s Day. Tickets are $50 and available here.
Did you know these magnolia pieces will last for up to a year, sometimes longer?! That means you will enjoy them for all the seasons. Maybe you’ll tuck some fresh seasonal flowers in amongst those velvety leaves, or a bit of sparkly ribbon for Halloween and Christmas. The possibilities are endless!
It feels good to make something with your hands, and as a mom, a hand-made gift is so much more special. We hope to see you at one of these fun-filled classes!
And when you visit the Southeastern Designer Showhouse & Gardens, snap a photo in front of Weston Farms magnificent magnolia wall! Get details on this ever-popular spring showhouse here .
This past Friday was “National Pack Your Lunch Day” (yes, it seems there’s a day for everything) and it inspired us to get thinking about more creative ways to get us excited about lunchtime. Forget the boring brown bag – we’re revitalizing lunchtime with some fun additions to pump up your basic lunch from home and tantalize your taste buds with the promise of a delicious, mid-day pick-me-up!
1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper
Preheat the oven to 400F.
In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.
Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.
YUM. Now, that’ll get us excited for the lunch hour any day of the week! It’s fresh, flavorful and gluten free (a must for the McKenzie household).
Another bonus to this salad, it’s beautiful to boot. You know they always say you eat with your eyes before your stomach, so we should make our food look as appetizing as possible. One way to do this is to drop the tupperware and serve your lunch in a dish more deserving of the effort you put into your meals. That’s where our melamine dishware comes in. It’s as beautiful as fine china, yet as durable as your plasticware. Bottom line, it’s brilliant and will make your lunch look lovely as well!
And how’s this for synergy – also last week, we also received an e-mail with a link to a post on The Edit about & “Recipes To Pack For Lunch This Week.” Wowzas… We don’t know what to go for first, the “Farmer’s Market Bowl” or the “Avocado Club Sandwich With Marinated Portobello Mushrooms?!?”
Although any of these amazing-sounding recipes are sure to elevate your traditional lunchtime fare, another easy way to make more of your packed meals are fabric napkins. We’re BIG fans of a classic fabric napkin and use them all day, every day. Steve and Jill have even been known to bring them on roadtrips!
Wrap your utensils in a fun fabric napkin and take your lunch to the next level!
So, please share – what are your favorite ways to make your typical weekday lunch a little special? We’d love to learn!