engagement photos.

We had our engagement photo session on Saturday and I love how they turned out.







So happy to be marrying this man.

a fine mess & a fine frenzy.

On Saturday Mike and I are going to have some engagement pictures taken by our pal Aron, and I'm going to try my hand at prop styling (or as I like to call it, arranging, something I've been into since I was 2 and got my hands on the wooden Nativity set my mom set out at xmas. So good at it). We'll see how it goes..and until then, here are a few pictures of my prep work.






And a video for you to enjoy! Beautiful stop-motion animation starring a fine frenzy.

wedding inspiration

Thoughts about my upcoming wedding fly through my head at crazy speeds all day long. I have an ever-growing inspiration folder that seems to make me feel totally nuts more than it inspires...At every turn of the (web)page, my heart leaps. Yes, I love a cheese table!! oooo, pennant flags!!! Why, are those vintage tea tins????!!! And. Currently, above all else, the color peach. That's right, peach. In October. Get over it.

What will become of me?

(images from sunday suppers, martha stewart, once wed )

spaghetti. squash. (new kitchen & blog beginnings)

Ok, here it is. March 2010 is now blog time. Just a little place where I can share my life, which currently consists of baking sweet treats, cooking, avoiding doing dishes (but trying to learn how to be a little tidier), being engaged (so planning a wedding, eeeeeee!), learning how to make better food choices...etc.

So..to start things off, here's a little adventure I had last night involving this bizarre beast called spaghetti squash. Until yesterday, the spaghetti squash was merely a mythical vegetable that both terrified and intrigued me. How are you supposed to handle such a thing? But when I spotted a bin of them at Trader Joe's, I ran and grabbed one. (Although the running may have had more to do with my need to get the hell out of there on a crazy Saturday afternoon..) ANYWAY. I brought it home with the full intention of getting around to it sometime, but I couldn't stop thinking about it all afternoon so I decided to tackle it last night.

It may seem like a beast at first, but it's actually totally easy and DEFinitely worth it.
Cut it in half lengthwise and scoop out those seeds. You can do this part after you bake it, but I was glad to have gotten it out of the way before it had the potential to burn me..you know?
Then turn it on its belly and pop it in the oven at 375 degrees for 45 minutes.

When it comes out, it will blow your mind.


After scooping all the strings out (and yes, it may come out looking like a bleeding heart in the best possible way), I followed a recipe for Moroccan-Spiced Spaghetti Squash found here. Easy easy. And so delicious.

Served with chicken and friendship.

Love,
Amanda.