Monday, June 17, 2013

Monday Morning Musings: Monroe-isms

“I’m selfish, impatient, and a little insecure.  I make mistakes, I am out of control and at times hard to handle.  But if you can’t handle me at my worst, then you sure as hell don’t deserve me at my best.”
-          Marilyn Monroe

Enough said.

Sunday, June 9, 2013

Sunday Brunch: Mimosas

Raise your glass with this delicious mimosa recipe, but don't forget to serve them in style!

Mimosa Recipe Created by Joanne & Adam Gallagher:

Ingredients for 8 Mimosa Cocktails
1 750 ml bottle chilled, dry sparkling wine
3 cups chilled orange juice (freshly squeezed is best)
1/2 cup Grand Marnier or triple sec (optional)

Fill 8 champagne flutes half full with chilled sparkling wine
Top with orange juice
If you are using, top with 1 tbsp Grand Marnier or triple sec
Do not stir as that will flatten the wine

Colleen Essence Champagne Flute by Waterford, available at The Menagerie

Monday, June 3, 2013

Monday Morning Musing: June Brides

I can’t resist.  It’s June and that, traditionally, means the height of the wedding season.  (For those of you who don’t know, my shop, The Menagerie, has a traditional bridalregistry.  We try to make each bride feel like a princess because, we believe, service like that still matters!)

Even though times have changed and brides now marry in almost equal numbers year-round, I wanted to give you some (I think) funny quotes on what it means to marry in June.  Maybe these are why June used to be so popular?

(FYI, the origin of these quotes is unknown.  Most think they are oral tradition, handed down from mother to daughter for generations.)

“Married in month of roses June, life will be one long honeymoon.”

“A June bride will be impetuous, and generous.”

“Marry when the June roses grow, over land and sea you’ll go.”

Sunday, June 2, 2013

Sunday Brunch: Rainy Day Oatmeal

It's the first Sunday in June, and it's raining here in Austin.  The drizzly weather makes us think of comfort food that will warm us from the inside out.

So, for today's Sunday Brunch installment, we'd like to present a delicious recipe for Irish Oatmeal, which can be served perfectly in Portmeirion's Sophie Conran cereal bowls (shown here in Celadon, but also available in white).

Irish Oatmeal Recipe from

4 cups briskly boiling water
1 cup steel cut oats
1/4 teaspoon cinnamon
Milk to taste (optional)
Honey or brown sugar to taste
1 tablespoon nuts
1/2 banana, sliced

1.  Pour the cinnamon and oats into boiling water and stir until it begins to thicken.
2.  Lower the heat until it simmers and cook for 30 minutes, stirring occasionally.
3.  It's important not to overcook the oats so that you get a nice, nutty flavor.
4.  Add the remaining ingredients and enjoy!
Sophie Conran by Portmeirion, Cereal Bowl in Celadon

Photo of Irish Oatmeal by gailanna