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We woke up early singing the same morning song we sang to each other in college. And we stayed up late talking about life and boys and work and…life. We cuddled often and when we grew tired we fell asleep beneath the same blanket of covers on the living room floor. All six of us.
To be continued…
Sometimes I think food is the most beautiful thing around. When we travel I can almost always be found taking pictures of market produce and colorful fruit. And when Colton and I cook dinner I more often than not feel the need to make whatever we're making pretty. And presentable. Call me crazy, but I just feel like if I'm going to put it into my body, it should at least be good looking. Right? Right?! Maybe. Or maybe I'm just weird? Don't answer that.
Whatever the reason, I took a few pictures of the last particularly pretty meal we made. Quinoa is totally in right now, which makes me feel totally hip and extra organic-y for making a meal with it. I started with this recipe, but realized early on it needed a few personal revisions {like red onion instead of shallots, olive oil instead of canola, and regular quinoa because I have a ton of it and wasn't about to buy the red variation}. I also eyed the heirloom tomatoes at the store and couldn't say no. They're too prettttty!!!
LEMONGRASS CHICKEN WITH QUINOA AND VEGETABLES
What you'll need... • ½ red onion, roughly chopped • 2 stalks fresh lemongrass (tough outer leaves removed) • 1/4 c. plus 5 tsp. olive oil, divided • 1/4 c. fresh lime juice • 1 tbsp. soy sauce • 2 tbsp. light brown sugar • 1 ½ tsp. sea salt, plus more to taste • 1 tsp. freshly ground black pepper • 1 tsp. ground coriander • 4 boneless, skinless organic chicken breasts • 3/4 cup quinoa • 1 ½ c. chicken broth • 1 pound fresh sugar snap peas • 1 red bell pepper • ½ c. halved heirloom tomatoes • 2 tbsp. chopped fresh mint
Combine onion, lemongrass, oil, lime juice, soy sauce, brown sugar, salt, pepper, and coriander in a blender. Rub over all sides of the chicken breasts and marinade for at least two hours.
Fresh flowers + Pelligrino, dinner table essentials.
Heat oil over medium heat and toast quinoa (about three minutes – or one if you’re using our annoyingly hot gas stove). Add chicken broth and bring to a boil before reducing heat and simmering for 15 minutes. Add a sprinkle of red onion and the chopped mint and cook an additional few minutes.
Using a skillet, cook chicken over medium heat until done (about 10 minutes, give or take a few).
Use remaining oil to cook peas and peppers. If you’re like me and prefer fresh, crunchy vegetables, this will only take two, maybe three, minutes at the most.
I won't pretend to know anything about wine, because I don't {ironic, given the fact that we drink quite a lot of it}. I choose bottles according to their shelf {bottom}, their origin {typically Argentina or the Willamette Valley}, and their color {red}. Case in point, I picked this beauty because it came from the town I lived in in Argentina. Fortunately for us it tasted good, too.
Serve chicken atop quinoa with sides of vegetables and heirloom tomatoes. And garnish with a sprig of mint.
Because it looks pretty.
And because I can never leave out dessert, Rainier cherries and Trader Joe's dark chocolate & sea salt covered almonds. Yummy.
Happy eating. Michelle
I remember our senior year of high school when Sarah and Erik first started dating. For an entire year Sarah and I sat during AP Statistics and wrote notes on college ruled paper about how handsome Erik was and how, well, handsome Colton was. For seventy minutes every day we stealthily sat in the back row of class and passed folded papers of hearts and stick figured couples holding hands. And it continued until an inappropriate note or sideways glance would inevitably cause us to erupt into laughter, ruining our stealthy guise and seriously annoying our teacher, Mr. Payne. And on Saturday, as if no time had passed since our days of high school statistics, giggles, laughter, and shrieks of inappropriate jokes filled Sarah’s room at Pronghorn Club & Resort. For hours Sarah and her bridesmaids sat and laughed and cried and spoke of just how absolutely stunning the bride looked in her Enzoani gown. As our hair was finished and our makeup perfected we slipped into our pink Amsale dresses before heading outside where Sarah would marry Erik in front of their family and friends and the backdrop of the Cascade mountain range. And the crowd would cheer with joy.
While I tried painfully hard to refrain from taking pictures at Sarah's wedding, it was physically impossible for me to not take a few - like a nervous tic that's equal parts annoying and nice. Because my main role on Saturday was being a bridesmaid these photos don't follow the same storyline that most wedding posts follow. But I think you'll find they're an adequate Clif Note version of the day: 1. Sarah was stunning. 2. Sarah has stunning friends. 3. Sarah married Erik in a fairytale wedding and danced happily ever ever.
All of Sarah's florals were arranged by Allison of Events by Mint. A mixture of drool worthy peonies and dreamy roses made for a wedding of stunning flowers. My bouquet is still sitting in the living room and I refuse to let it die. Ever.
Erik's mother, Susan, and (super great) sister, Erin - hieriniloveyou!
Sarah's mother, Katie, bridesmaid, Laurel, and maid of honor, Lacey
I cannot believe my friends look like this. I love it. Loveitloveitloveit.
One of the many great parts of Sarah and Erik's wedding is that I was able to spend the day with not one but two future brides whose weddings I'll be shooting later this summer. Sammy, I literally started counting the days until August on January 1st. And Kaitlyn, well, we both know I've been excited for your wedding since middle school.
A first dance as husband and wife...
...followed by one last, sweet father-daughter dance.
Sarah and Erik, congrats on the start of forever. You are two of the funniest, kindest, most adventurous people I know and there is no doubt in my mind you were made for each other. You're the last people that need a reminder, but I hope you live it up on the warm sands of Kauai!!
LoveLOVElove, Michelle
{P.S. Lauren Brooks, who photographed the wedding, was so sweet and generous in allowing me to take pictures throughout the day. Thank you, Lauren, for letting me take pictures of my friend!!!}