Party Drink // Rosy Limeade


I went to a cooking with flowers workshop the other day, lead by Erin Lozier, and she taught us how to make this rose simple syrup. I thought it would make a great limeade and decided to give it a try. It's just festive enough for your 4th of July. Also, feel free to add a shot of rum or tequila to take it up a notch. 

Serves 2-3
The goods:
  • 1 cup freshly squeezed lime juice
  • 1 cup sugar
  • 1 cup water 
  • 1 cup dried rose buds (found at a tea shop)
  • splash of seltzer water
Directions:
1. Combine sugar, water and rose buds in a small saucepan to make the simple syrup. Bring to a boil and boil for 4 minutes.
2. Remove from heat and strain.
3. Combine 1 cup lime juice with 1/2 cup or so of rose simple syrup. Add ice and seltzer water to taste. 

Recipe: Megan Forbes

Eating In // Sponge Cake with Fresh Summer Fruit and Lavender Syrup


It sure was tough trying to fit all of the components of this cake into one brief title. There are so many things worth mentioning, including the fact that this sponge cake only requires 3 ingredients ( not including the fresh fruit, syrup, and copious amounts of fresh whipped cream). I had never made this sponge before and found it to be very simple and perfect for layering with all of summer's fruity goodness. Don't be alarmed by all of these steps. It is simply just a matter of baking the layers, making the syrup, whipping the cream, and then piling it all together on a cake plate. 

Ingredients: 
For the cake: 
  • 6 eggs, seperated 
  • 1 cup sugar 
  • 1 cup cake flour 
For the syrup: 
  • 1 cup sugar 
  • 1/2 cup granulated sugar 
  • 1/2 cup freshly squeezed orange juice 
  • 1/2 tsp dried lavender buds
For the topping (whipped cream and berries) 
  • 1 cup heavy whipping cream 
  • 2 tbls sour cream 
  • 1/2 granulated sugar 
  • 1 cup sliced strawberries 
  • 3 peaches, sliced 
  • 1 cup blackberries
  • 1/2 pistachios
Directions: 
For the cake: 
1. Separate the egg yolks from the whites into two separate bowls.
2. Add the white into the bowl of the your stand mixer with the whisk attachment.
3. Whip at high speed and gradually add in 1/2 cup of sugar and whip until stiff, glossy peaks form. 4. Remove the whites from the bowl and plop into another bowl.
5. Add the yolks and other 1/2 cup of sugar and whip until fluffy and pale.
6. Fold in the whipped egg whites and then gently fold in 1 cup of cake flour.
7. Pour the batter into 2, 9" prepared cake pans and bake for 30 minutes at 350 degrees. 

For the syrup and whipped cream: 
1. Combine the sugar, water, juice, and lavender into a small saucepan. Bring it to a boil and boil for 3 minutes; remove from heat and allow to cool.
2. Pour the heavy cream and sour cream into a mixer with the sugar and whip with the whisk attachment until light fluffy.
3. Grab a cake plate and put the first cooled cake layer down, sprinkle with syrup and add half the whipped cream and fruit. Top with the other cake layer and then add the rest of the cream, syrup and fruit on top and then sprinkle with the pistachios. Serve right away. 



Recipe: Megan Forbes
Photos: Christina Hussey

DIY // Hanging Planter

 I'm beginning to have so many plants in my house that I am running out of places to put them. I bought this basket from IKEA a while back, for something like .90 cents and had yet to find the right use for it. Lo, two problems are solved in one project. I can look to the ceiling for places to put my plants and have found the job that, perhaps, this basket was made for. If you don't happen to have a basket with a wide weave lying around, you can buy this one at IKEA.  Read on and I will tell you how I turned it into a hanging planter. 

Supplies: 
  • 1 basket with a wide weave 
  • hemp cord ( I just bought a large spool of it) 
  • wooden beads 
  • 1 plant in a pot 


  1. Take a long piece of the hemp cord and begin weaving it throughout the holes in the basket. Go around and do this about 10 times or longer. Personally, my attention span wouldn't allow me to weave more. 

2. Next, cut 12 pieces of cord about 1 yard long ( I always err on the side of two long and then trim later) and divide them into 4 groups of 3. Space them out evenly in 4 spots around the basket and give them a tight knot around the brim of the basket. Gather them at the top and hold it up to make sure it is all evenly balanced. String about 5 wooden beads on each one and then tie all the strings together at the top. Make sure all your knots are secure. I would say it could hold up to 5 lbs of plant.
Project by : Megan Forbes
Photos by: Christina Hussey
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