Our May garden is full of fragrant irises right now!
Have a great weekend!
This is a beautiful pink sangria, perfect for Spring and Summer. If you prefer sweeter sangrias, select a sweeter rosé. If you prefer drier sangrias, select a drier rosé. For this recipe, I used Domaine de Paris Cotes de Provence, a lovely, dry, pale pink wine that blends perfectly with the fruit flavors in this sangria. Enjoy for any day entertaining or for celebrations!
1 bottle rosé wine
1/2 c. orange liqueur
1 c. cranberry raspberry juice
1 c. white cranberry peach juice
1 pint fresh raspberries, washed
1/2 of an orange, washed then cut into slices
1 fresh peach, washed then sliced (or about 8 slices frozen peaches)
orange slices for garnish
edible flowers for garnish
Combine ingredients, except for garnishes, and refrigerate for several hours before serving. Taste. Adjust flavors if needed (i.e. add more juice, liqueur or wine.) Fill serving glasses about half way with ice. Scoop some of the fruit from the sangria over the ice. Pour sangria, garnish, and serve. Have a great time with your company!
Originally posted on A Taste of Morning:
For the February issue of The Morning Star’s newsletter, I wanted to create a Valentine’s recipe that would be both easy and fun. With the recent popularity of Chocolate Martini’s, I decide to create my own version of this dessert cocktail – an enjoyable little project if I do say so! This is what I came up with …
– makes 2 strong cocktails –
3 oz. Chocolate Vodka (I use Cupcake Devil’s Food Vodka)
2 oz. Raspberry Liqueur (I use Pallini Raspicello)
2 oz. Chocolate Liqueur (I use Meletti Cioccolato)
Fill a cocktail shaker with ice. Add vodka and liqueurs. Shake well. Strain into two chilled martini glasses. Drizzle a little half-and-half over the top of each. (It will sink to the bottom then raise to the top, creating a marbleized effect.) Shave a little chocolate over the top of each…
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Shadows are a fun tool to use in photographing roses. They help add depth to the layers of petals and mood to the photos themselves.
These are Quicksand roses. When the buds are closed, they appear beige with a light greenish tint on the tips of the outer petals. When the buds open, the roses are shaded from almost-white at the outer edges to a beigish-mauve in the center. They are large, many-petalled roses – and unlike many florists roses, are fragrant when they open. So they are really a pleasure.
For more on the Shadowed Photography Challenge:
Have a great day and … don’t forget to stop and smell the roses!
A safe and happy New Year everyone! Thank you for following Morning Star Weddings! Here’s to you!
Congratulations to Alex & Emmalie! Thank you for letting us be a special part of your wedding day!
The sunny bouquet …
The rich chocolate cake …
Pretty details …
The fireplace, decorated for the wedding … the Christmas Tree in the background.
Wishing, Alex and Emmalie tremendous happiness … and wishing everyone a joyous holiday season!
We’re having gorgeous weather here in Manhattan, KS … the kind of days when it is delightful to sit out on the porch and enjoy a cup of tea with cookies. I hope that wherever you are, you get to enjoy the weekend!
Recipe for Pear Drop Cookies with Lemon Icing!
We had another lovely wedding at The Morning Star over the weekend. The beautiful bride wore a vintage-inspired tea length, beaded ivory gown, with pale make-up, red lipstick, and her long dark hair in a side updo. The groom looked dapper in a deep blue suit with a tan tweed cap. The weather was amazing, sunny and mild. When the official photographer sends me photos, I will post them. In the meantime here is a sample of the photos that I took
Bridal Bouquet …
Garden Venue …
The Wedding Cake …
Italian Wedding Cake with extra Cream Cheese Frosting
Before Dinner …
Wishing the very best to Kristine and Anthony! Thank you for having your wedding at The Morning Star!