Photography by Paige Newton Photography

“I've always been attracted to bold, simple, graphic design, and that's what so inspired me about the early 1960s,” Leach says. “It was a very innovative time. You see tons of different and shocking fashion, photography, and décor… I knew it would provide lots of eye candy.”

“To keep the look cohesive, I decided on aqua and yellow as the foundation colors and then kept my accent colors of orange and pink pretty consistent,” Leach says. “I also got some feedback from my mother and aunt on what was cool in the early 1960s. I tried to imagine what a bride and her bridesmaid might do for fun leading up to the big day.”

“I loved the butterfly and flower metal pieces I found on a hunt for mod pieces, and incorporated those into the tablescape. It was great fun incorporating the time-appropriate furniture and records you see throughout the shoot, too,” Leach says.

“Because the industry is leaning heavily toward vintage-inspired design, I thought a mod shoot would be very on point with what's trending,” Leach says. “We've seen quite a bit of rustic-inspired decor lately, I thought something simple and clean would be a nice turn in the opposite direction. That helped keep the look modern and fresh.”

Thinking vintage for your next event? Include your guests in the hunt for décor. “Definitely scour the homes of your friends and family for items to borrow,” Leach says. “They might have some amazing treasures to use at little to no cost. Also, check out local vintage shops, flea markets, estate sales, and garage sales for items – don't be afraid to dig!”

Visit Bird Dog Wedding for more information on the vendors featured here.

As her first birthday quickly approaches, I have been thinking about the best way to celebrate. It is an interesting thing… the first birthday. Your children will not carry fond memories of it, but it feels monumental in so many ways. How best to balance the desire for an over-the-top celebration with the practicality of the situation? I am sure the answer differs in every family… maybe you indulge or perhaps it is a low-key affair. But either way, your baby is one. Relish in that fact and love every moment.

The reality is that we may have survived the first year of parenting… but really, the parenting is just beginning. Take a look at some of these birthday celebration ideas and enjoy!

Photo Source: gigglesgalorenmore.blogspot

Photo Source: Elise Kersey Photography

Photo Source: Pinterest

Photo Source: Pinterest

Photo Source: Pinterest

Cruz Tequila’s Todd Ellinwood dispels some myths about the misunderstood spirit with a little tasting how-to, and shows us that far from frat party fare, tequila is actually a spirit full of taste and refinement.

Tequila 101
There are two main types of tequila: 100% agave tequila and mixto tequila. Commonly labeled ‘gold’, mixto tequila is made with 51% agave and 49% sugar syrup for flavor and color. “This is the type of tequila that usually brings hangovers, awful taste, and buyer’s remorse,” Ellinwood explains. When selecting spirits for your tasting, this is one case where you don’t want to go for the gold.

100% agave tequilas, they basically come in three different styles:
Silver/Plata/Platinum/Blanco/White: Typically, this tequila has not been aged in any type of barrel. This is what makes the tequila crystal clear in color. Silvers can be aged, but it must be less than two months.

Reposado (rested): This tequila must be aged from two months up to 364 days in some type of barrel. The natural aging in barrels creates a light brown color and brings additional flavor profiles to the tequila like chocolate, cinnamon, and almond.

Anejo (aged or old): This tequila must be barrel-aged from one year up to three years. The added aging produces a dark brown color and enhances flavors of dark chocolate, oak, cinnamon, and sometimes whiskey.

Extra Anejo: This tequila must be barrel-aged a minimum of three years, which produces a tequila that is more similar to a cognac, with heavy oak flavors and a hint of agave taste.

Tasting Tequila
“Most people can enjoy 3-7 different tequilas before their palate is tired,” says Ellinwood, who suggests that hosts provide a variety of tequila styles and arrange the tasting from light to dark. "When tasting, it is best to sip them at room temperature to experience the florals and complexities. In order to enjoy the full experience of a tasting, we recommend using tequila stemware, which resembles a champagne glass and delivers the aromas perfectly to the palate." Reidel crafts a glass called the Ouverture just for that purpose.

“People enjoy different flavors and aromas, and tequilas will appeal to different people in different ways,” Elllinwood says. “When tasting, you should first smell the aromas. This can be done by placing your nose a few inches from the top of the glass and swirling the tequila. As you progress from silver towards reposado and anejo, you will smell and taste less agave flavors and more oak and whiskey flavors. Although taste is subjective, good tequila will present flavor complexities of the agave and aging process while still being smooth and soft.”

Food and Beverages
Your best bet is to save the prepared food and mixed drinks until after the tasting. “Most foods will change your palate and therefore change your tequila tasting experience,” Ellinwood says. Instead, lay out a variety of palate cleansers for your guests to enjoy with their tequila. “Food items like crackers or jicama are great for the tongue, and smelling coffee beans works well for the nose. These will cleanse the palate and allow you to experience each tequila individually.”

Post tasting, elevate traditional chips and salsa to a new level with a gourmet guacamole bar. Offer plain guacamole (remember to add some citrus to keep the avocado from coloring), and give your guests a variety of mix-in options like pico de gallo, diced mango, or a sweet pepper relish. Skewers of grilled meat and seafood spiced with lime and cilantro are also easy to prepare and are no-mess snacks for guests.

Looking for a post-tasting activity? Put your guests’ mixology skills to the test with a margarita challenge. “The rules can vary, but typically you must use the same tequila and all fresh ingredients,” Ellinwood says. “Supply a variety of ingredients, or have each guest bring their own, and make a margarita on-site. You then line up all the margaritas and judge each one individually.”

Try these recipes for the CRUZ Perfect Margarita and the CRUZcumber Margarita, courtesy of Cruz Tequila.
 

 The CRUZ Perfect Margarita

Ingredients:
2 ounces Cruz Tequila
¾ ounces agave nectar
1 ounce fresh lime juice, squeezed

Instructions:
Shake with ice, add a splash of water and serve over ice.

CRUZcumber Margarita
A deliciously refreshing, low-calorie beverage!

Ingredients:
2 ounces Cruz Tequila
1 lime, squeezed
2 cucumber wheels
1 ounce agave nectar

Instructions:
Muddle the cucumber, then shake with ice. Add a splash of water and serve over ice.

More recipes can be found at Cruz Tequila.

Seating can often be an issue with impromptu gatherings; stock up on outdoor pillows in a variety of shapes and sizes, like these Marimekko cushions from Crate and Barrel, to give your backyard a pop of color and add some casual seating options for guests.

Forget fussy table settings, here large green leaves make the perfect coasters for glassware. They're beautiful, inexpensive, and naturally waterproof. From Martha Stewart.

A hostess' best friend: melamine! These durable, virtually unbreakable melamine servingware  from Pottery Barn make a festive tablescape. Mix and match patterns for a Bohemian look, or pair with solid pieces in complementary colors or clear  for a modern take.

Soft lighting gets a rustic treatment with this Mason Jar chandelier from Beth Helmstetter Events. This can be a relatively easy DIY project if you have a router. Saw holes in a wood plank to fit the narrowest part of the jar. Slip a jar through a hole, and secure in place with the outer ring of the lid, leaving the top of the jar open. Insert tea lights, and secure with sturdy rope.

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Lemon Mint Cooler

Ingredients:
2 cups fresh squeezed lemonade
4 cups vodka
Ice cubes
2 lemons or limes, halved
8 sprigs fresh mint for garnish

Instructions: Combine lemonade and vodka, then stir. Pour into four glasses over ice. Dip each lemon or lime half in sugar, then submerge into glass each glass. Garnish with mint sprigs.

Agave Negro

Ingredients:
2 blackberries, plus 1 blackberry and 1 lime wheel skewered on a pick
1 cup ice
1 ½ ounces reposado tequila
¾ ounce fresh lime juice
¾ ounce Simple Syrup
½ ounce Chambord
1 ounce chilled club soda

Instructions: In a cocktail shaker, muddle the blackberries. Add the ice, tequila, lime juice, Simple Syrup, and Chambord. Shake well and pour into a rocks glass. Stir in the club soda and garnish with the skewered blackberry and lime wheel.

Watermelon Coolers

Ingredients: 3/4 cup sugar 3/4 cup water 1 cup fresh lime juice 3 cups white rum 4 cups seedless watermelon chunks (one-quarter of a watermelon) 8 cups crushed ice Watermelon spears and mint sprigs, for garnish

Instructions: In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool. In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.

Make Ahead Tip: The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.

Strawberry-Lychee Punch

Ingredients: 3 small strawberries, hulled 1/4 ounce Simple Syrup 1 canned lychee plus 1/4 ounce syrup 2 ounces light rum 1/2 ounce fresh lime juice Ice

Instructions: In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup. Add the rum, lime juice and ice, shake well and pour into a stemless red wine glass.  

Recipe courtesy of Heather Mattos of Cookie Mondays.

Heather uses this recipe for the filling in her chocolate chip cookie sandwiches, but according to her it's just as good straight from the spoon.

“It's perfect piped or plopped on just about anything. I have actually spread this on a piece of French bread for a late night snack,” Heather says. “It’s better than butter!”

Ingredients:
6 ounces softened cream cheese
½ stick unsalted butter, softened
1 box powdered sugar
1 tablespoon vanilla
Pinch of salt

Instructions:
Just one: mix all ingredients and blend until smooth!

Photography by Mel Larson

Inspired by One Charming Party, Heather created a hanging garland by stringing together brightly colored cupcake liners with paper doilies and coffee filters – a project that’s easy, inexpensive, and ridiculously cute. Be sure to randomly turn the liners in different directions to keep them from nesting.

Heather purchased personalized invitations from sarah + abraham; invites can be customized to reflect your child’s age, hair color and style – even their eye shape and skin tone!

Using coordinating fabrics from Hawthorne Threads, Heather sewed a unique apron for each guest, and even included a monogrammed tee. What a fabulous party favor!

Place settings include an aluminum cookie sheet, miniature rolling pin and baker’s hat from Growing Cooks, and a rubber spatula.

Milk is served in old-fashioned bottles, from Milk Glass Rentals, with polka dotted party straws from Bake it Pretty. Other treats include circus animals, Oreos, graham crackers, and homemade chocolate chip cookie sandwiches stuffed with cream cheese buttercream.

Here, the party girls pose in their handmade aprons and monogrammed tees- it must be pre-bake time, there’s not a dollop of dough on them! Says Heather, “I hope Camden always remembers how lovely this day was for her.”

Mother’s Day should really be about celebrating all the mothers in your life- not just your own. These caregivers administer hugs, bandage boo-boos, and nourish their loved ones on a daily basis. Why not nourish the ‘mom’ closest to you with a backyard brunch or breakfast in bed?

“Here are a couple of really easy recipes that are practically foolproof,” says Julie Mayberry of InPockets Catering and Bakery. “These are sure to nourish and please mom on her special day.” Don’t be afraid of going too ‘traditional’; some surprises are simple and never go out of style (just ask Mom!).

Egg Muffins
“To simplify the egg-cooking process, try making her favorite omelet ingredients into easy-to-serve muffins,” Mayberry suggests. “Just remember to pre-cook any raw meat items before adding them to the mixture.”

Ingredients:
1 dozen eggs, lightly beaten
Salt & pepper (to taste)

Optional Ingredients:
Black olives
Onions, diced
Mushrooms
Red or green bell peppers, diced
Tomatoes, diced
Zucchini
Bacon or sausage (pre-cooked)
Ham
1-2 cups grated cheese
Goat cheese

Instructions:
1. Toss her favorite fillings into a bowl with lightly beaten eggs
2. Pour into a lightly greased muffin tin, a silicon muffin tray, or foil-lined muffin cups.
3. Bake in a pre-heated oven at 350 degrees for 15-20 minutes. The eggs are done when a toothpick that is inserted into the middle comes out clean. These can be frozen and enjoyed later, too!

'Mock'-Mosa
Pour orange juice with a generous splash of lemon-lime soda into a fancy glass for the special mom in your life. Garnish with a strawberry, or float natural anti-oxidant pomegranate seeds in the glass.

Café Mocha Fondue with Fruit Kebabs
A pinch of instant coffee and a splash of vanilla makes chocolate fondue a pick-me-up treat for any breakfast or brunch! “Count on the kids to make the skewers fun and interesting,” Mayberry says.

Ingredients:
1 pound milk chocolate chips
¾ cup heavy cream
1 ½ tsp instant coffee
½ tsp vanilla extract
Bamboo skewers or swizzle sticks
Strawberries, stemmed
Banana, sliced
Apple, cubed
Grapes
Pineapple, cubed
Marshmallows (optional)
Rice Krispies treats (optional)

Instructions:
1. To make the skewers thread fruit, marshmallows, and even Rice Krispies treats onto bamboo skewers.
2. To make the fondue, melt the chocolate and cream together in a double boiler or in a saucepan on low heat. Stir continuously until the chips are melted smooth.
3. Remove from the heat and add the coffee and vanilla. Stir and serve with fresh fruit skewers.

Whether you decide to make one or all of the recipes above, don’t forget to clean up the kitchen when you’re finished – that’s a treat moms everywhere can appreciate!

Styling by The Event Essentials
Photography by Siegel Thurston Photography.

“Right after the birth of my daughter, Maddie, we bought a new house that has a huge lemon tree in the backyard,” Kimberly says.  “The one color she would keep gravitating to was yellow.  With her birthday being in the spring, it seemed fitting to do bright cheerful shades of lemon yellow and pink. And so her lemonade theme was born.”

Kimberly wanted to evoke an outdoor picnic feeling, so she began by purchasing Mason jars for the lemonade stand. Using photographs she shot of Maddie playing, Kimberly decorated round metal tags for the jars.

“I also used cohesive elements to make stickers and labels for the sandwich bags,” Kimberly says. “Then everything else just carried out the theme through the invitations, flowers, linens, napkins, and plates.”

Party supply stores can be a great ‘go-to’ for items, but don’t limit shopping to pre-fab décor. “I actually purchased a lot of the stuff at Ikea; it was a great source for bright colors and the clear vases for the food,” Kimberly says. “The rest of the elements were purchased from a crafts store and a dollar store.” 

“I handmade most of the pieces using satin ribbon, fabric flowers, and cute buttons,” Kimberly says.  “I used scrapbook paper to create water bottle labels and matching napkin rings. Glue dots and a glue gun came in really handy.”
 

Kimberly’s favorite surprise element? Cupcake shooters. “I like to add one element to every event that is the next up-and-coming trend. Something that no one has seen yet, and will make them say, ‘Wow! That's a really cool idea!’"