A Giveaway! IceMilk Aprons

My, oh my! {Those of you Seattle readers might recognize that springtime sentiment fondly, a la Dave Niehaus – former Mariners announcer!} We are so delighted with today’s post as it just hugs the fresh season and inspires us to get into the kitchen to bake up some sort of lemony chiffon cake, shortbread peppered with rosemary or a tart brimming with fresh berries; something delicious that signifies springtime and freshness. We’re both keen on baked delights that warm the heart and signal the season and an IceMilk apron is the perfect accompaniment to an afternoon spent with loved ones baking up a storm in the kitchen.

There are several ways you can enter to win your apron: 1. head on over to IceMilk Aprons and peruse their lovely aprons. Come back and leave a comment letting us know which is your favorite. 2. Follow us on Facebook and leave a comment telling us you do 3. Follow along on Twitter and Tweet “I entered to win an IceMilk apron on Valley & Co. | Lifestyle!” 4. Follow IceMilk Aprons on Twitter 5. Follow IceMilk Aprons on Facebook.

So. There you go – a handful of ways to enter to win this perfect springtime treat. Come on back next Friday, April 6th, when we choose our winner! And without further adieu, Ashley, talented Heirloom Designer, is sharing some lovely springtime picks.

 

 

We have been lucky with some unseasonably  warm weather as of late, so warm weather has certainly been on my mind. Here are a few of my must-have top picks for you this Spring!

 

Make It: Creamy Peppered Potato and Leek Soup

Today the clouds have rolled in on the coast and have settled around us like pirate fog. It’s one of those springtime days where when we do venture outdoors we’ll be bundled up with over sized scarves and jackets. There’s still a nip to the air despite the jasmine and trees in full bloom. That’s okay. It just means that a recipe like this creamy peppered potato and frizzled leek soup will be on the menu. We adapted this from an Alton Brown recipe to suit our tastes. It’s a really delicious recipe that’s so comforting, yet light for this time of year. We actually made this for St. Patrick’s Day as the rain was dripping down our window panes and the wind was whipping through the eaves and the palm trees. Yummy and oh-so cozy!

You’ll need: 1 cup whipping cream | 1 cup buttermilk | 2 tablespoons pepper | 3 tablespoons chives {chopped} | potatoes {1 lb. of tiny red or fingerling} | 1 tablespoon sea salt | 3 tablespoons butter | 1 quart vegetable stock | 1 pound of leeks

Step 1: slice up your leeks into thin rounds {about 1/4″ thick}

Step 2: melt your butter in a sauce pan

Step 3: while the butter is melting give your leeks a bath in cold water to rinse off any sand or dirt caught in the flaps

Step 4: cook up the leeks until they’re starting to soften, about 7 minutes

Step 5: take your potatoes and wash then dice into tiny pieces – we prefer to leave the skin on as it gives texture to the soup

Step 6: add the diced potato to your leeks and butter then add one quart of vegetable stock

Step 7: add pepper and salt and bring the sauce pan to a boil then reduce. Simmer on low for 30 minutes with a lid on, stirring occasionally. You’re finished when the potatoes are soft.

Step 8: take the mixture and pour into a metal bowl and beat with a hand mixer until smooth {the soup will have some chunks} and slowly add in 1 cup of cream and 1 cup buttermilk. Garnish with chives. We chose to add a crisped proscioutto as a topping and crunch.

 Photos by Valley & Co.

Delicious, right? This soup is perfect for those chilly springtime afternoons where the clouds and mist have settled and the ground is all dewy or for a festive Easter celebration with family gathered around a big farm table. You can also serve it chilled in small soup shooter glasses at an afternoon garden party surrounded by blooming buds. Enjoy!

Make It: Fresh Springtime Arrangement

Spring is officially here, which means there’s so much we’re excited about. Some of our favorite things: sitting on the patio under our globe lights taking in the smell of the sea, fresh greenery and flowers, entertaining for springtime events, and the fresh energy that’s surrounding us.

Aleah has the best memories of her marvelous grandmother who has a knack for flowers {and who once owned a floral shop with her aunt} and her super talented mom whipping up the most gorgeous floral confections for springtime so effortlessly, like they were just plucked from an eclectic garden. Today’s post is a nod to that – with a few selected blooms leftover from this weekend’s wedding we had to put to good use. Springtime is the best excuse to fill your home with fresh flowers – a simple arrangement on a side table, in a guest room or on your dining table will make you smile.

To make a springtime arrangement you’ll need: a galvanized bucket {make sure it’s water tight – if not place a plastic sleeve inside} | orchids | hydrangea {we leave the leaves on} | ranunculus | roses | tulips | chicken wire | pruners | flower food - and you definitely don’t need the frame. We just like it as a prop. Though it would work to frame out the blooms!

 

Step 1: cut your chicken wire to fit around the top of your vessel {this will keep your stems in place}

Step 2: fill your vessel with water and flower food and place the chicken wire atop the galvanized tub, crimping down to secure

Step 3: start filling your vessel with the biggest blooms first – starting with the hydrangea clouds – cut the bottoms right before you place into the water – and add in the tulips and ranunculus {you could also add some willow branches for spring}

 Step 4: then add stems dotted in between the hydrangeas like full rose blooms and finish with an orchid stem

Quite lovely for springtime, right? We love a monochromatic collection of blooms with different textures and feelings. It sets the tone for a creative celebration and adds so much interest.

Project + photos by Valley & Co.

Do you have a favorite bloom for springtime entertaining? Do share!

DIY Reader Board Frames

Happy Monday! Are any of you as in awe of how quickly the month of March has dwindled down as we are? My, what an interesting month it has been, full of great collaborations and projects, family fun and some lovely events. We’re gearing up for a week brimming with some momentum and creativity, too, focusing on some new Valley & Co. experiences that we can’t wait to unveil soon.

So to kick off this week of creativity, we’re sharing a how-to reader board frame project that’s perfect to jazz up any dinner party or birthday bash. It’s a great alternative to making chalkboard frames for menus and parties that showcase menus, instructions, seating charts, or other special messages. The problem with chalk is that it can easily get smudged and often you can’t write as small or neatly as you can with a pencil or paint pen. So we developed this project and put it into action for an event to act as a fantastic stand-in for a chalkboard.

You’ll need: frames | spray paint {if you want to spruce the frames up} | clear coat enamel spray| black foam core board | exacto knife | pencil | white pencil or paint pen

Step 1: place frames on cardboard or paper and spray two coats of white spray paint evenly. When dry spray with a coat of clear coat enamel.

Step 2: take the glass from your frame and foam core board and trace the outline of the glass on the board with a pencil.

Like so.

Step 3: cut out the trace with your exacto knife.

Step 4: write out your message {this can be a menu, escort designation, instructions, or fun messages} in pencil before you go over it with your white pencil. Then trace over with white pencil or paint pen.

Step 5: place the foam core piece into your frame and secure in place.

Drum roll, please……..here you have it!

This is a wonderful {temporary} project for parties as you can really make a bar or table pop with this handcrafted element that looks whimsical and creative, but you can reuse the frames in your home post-party.

Project + photos by Valley & Co.

Kind of clever, right? We thought it was. We’re always dreaming up effortless ways to really spruce up celebrations creatively with unexpected elements and finishing touches that will wow your guests. Do you have a favorite go-to project for entertaining at home?

 

Make It: Sea Salted Mousse

Spring has officially arrived! We couldn’t be happier as it signals warmer nights and longer days, which equals dining al fresco! At the coast we enjoy sitting outside smelling the salty air and listening to the waves crash on the rocks…add a glass of wine and a delicious dessert and we’re happy campers. Mr. Valley is big on treats jazzed up with just a little bit of sea salt to give it a bite.

Our Sea Salted Mousse recipe is the perfect balance of sweet and salty and it’s on the lighter side so you can have an extra scoop, right?

You’ll need: chocolate mousse {see recipe + ingredients below} | whipping cream | caramel | pink sea salt | strawberries

Take a sundae glass and dollop a scoop of mousse in the cup.

Layer whipping cream and warm caramel sauce atop the mousse. {We told you this was so simple, right?}

Sprinkle with a pinch of sea salt and a strawberry. Tadah! There you have it. A tasty and light dessert with a fresh finishing touch.

Photos by Rippee Photography for Valley & Co.

To make the mousse from scratch, you can try out this recipe, via AllRecipes.com or you can pick up a tasty boxed version from a specialty shop.

Ingredients

•                     8 (1 ounce) squares semisweet chocolate, coarsely chopped
•                     1/2 cup water, divided
•                     2 tablespoons butter (no substitutes)
•                     3 egg yolks
•                     2 tablespoons sugar
•                     1 1/4 cups whipping cream, whipped

            Directions

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.