Colorful Sip & See



We had so much fun planning this sip n' see for our sister Lindsay and her precious little lady, Charlotte. Lindsay wanted bright, vibrant colors with black and white as the anchor for the party. I made the food and our mom, Ginger did the flowers, among other things. I think she arranged all of those flowers in less than an hour which I feel is pretty darn fast. We have always felt that Goldmine and Hey Love! make a killer team when it comes to party planning. What a treat it is to do stuff with family.
The food menu featured, homemade donuts (which I only mildly recommend making them), belgian liege waffles (highly recommend making them), fresh cheese and produce from the farmers market, quiches, strawberry tart, and I'm pretty sure there was bacon in the mix somewhere. The mimosas were extra special 1. because the new mommy could have one ;) 2. we froze fruit nectar into cubes and then poured champagne over them. So, yeaaahhh. Enjoy!
-Megan 







Party Planning: Goldmine & Hey Love! Events
Catering: Megan Forbes
Photos: Christina Hussey


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Midsummer Dinner





It's probably too hot to eat outside with it being high summer, but we did it anyway. I think it had cooled to a balmy 80 degrees by the time we all sat down. We had that pink wine to chill us as well as fresh summer fruit accompanied with full fat greek yogurt (the only kind worth eating if you ask me) sweetened with honey. Oh, and a big dish of pasta. 

Say you wanted to "plan" a dinner like this, here is my advice: 
  • wait 'til the last minute and hope your friends show up 
  • do not tell them that you plan to take their pics
  • make this, this, AND THISSSSSS
  • toss all food onto platters and make sure that you have well chilled beverages 
  • limit outside time to 30 minutes, tops 
  • go inside and watch Stranger Things 
Written by: Megan Forbes
Photos by: Christina Hussey

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Pickled Tomatoes & Zucchini Salad


This year marks my first attempt to grow vegetables in a garden. Me and Christina were both given an 8'x10' raised bed at our Grandma's house. We planted the usual cucumbers, tomatoes, zucchini, etc. Our Grandma is fully committed to organic gardening and has been, in my words, "seasoning" the soil for years now. The result has been a very fruitful and abundant garden. That being said, I have too much g-dang zucchini.

Here is a recipe that includes *some* zucchini and these fun little green zebra tomatoes that I planted. Both quickly pickled (hehe), while still warm from the garden, then layered with avocado and basil in what I like to think is a vegan caprese salad.

Ingredients: 
Serves 4
• 3 green tomatoes
• 1 large zucchini
• 1 avocado
• 1 cup apple cider vinegar
• 1 tbls coriander seeds, smashed
• 1 tsp black pepper seeds, smashed
• 2 tsp salt
• 1 tbls fennel seeds
• 2 tbls chopped, fresh, dill
• 3 garlic cloves, sliced or smashed
• 3 tbls honey
• 1 bunch fresh basil
• 1/4 or more of extra virgin olive oil

Directions: 
1. Slice the tomatoes and zucchini to about 1/4" thickness. Drop them into a jar or bowl.
2. Using a spice grinder or mortar and pestle, grind the spices and salt and then drop into the jar with the veggies.
3. Slice the garlic cloves and add to the jar as well.
4. Dissolve the honey into the vinegar and then pour over the veggies and spices. Allow to sit in the refrigerator for 10 minutes, at least.
5. Slice the avocado and layer with the pickled veggies and fresh basil leaves. Drizzle extra virgin olive oil over the top.

Recipe: Megan Forbes
Photos: Christina Hussey





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