I want to become a society lady Rockin' a new rock?!

I know you’ve seen some of the images from our Snippet and Ink shoot, but I thought I’d end the week off with a few more of my favorite pictures. There were so many beautiful shots taken by Bonnie Tsang that I felt remiss not to share a few more. I hope you can handle that. Again, I have to thank all of our insanely talented vendors and particularly Alicia, the owner of Key’s Creek Lavender Farm. I had the opportunity to spend several afternoons with her in preparation for our shoot and she felt just like a kindred spirit. Her farm is peaceful, awe-inspiring, and a real joy to visit. Alicia is fashioning Key’s Creek to be the PERFECT location for you outdoorsy, vintage, organic farm inspired brides.

Also, Kathryn of Snippet and Ink was so gracious to allow us the opportunity to make an attempt at bringing to life the perfection she brings us on a daily basis through her blog. I’m honored that we’re the first to have had a go.

Lastly, several of the wardrobe accessories are available for purchase here. A few pieces have already been snapped up, but if you dig those vintage gloves as much as I do, head on over here and make them yours!

Oh…and check back later today. I have a simple little DIY to start your weekend! Happy Friday!

keys creek lavender farm

red purple bouquet keys creek lavender farm snippet and ink photo shoot

keys creek lavender farm

lavender field

This salmon was insanely good, and I convinced Chef Kate McAloon to share the recipe with us. To view it, click on the link below to see the details after the jump!

Peggy Wong of Blue Pool Road developed our fabulous stationery suite, Kate Holt of Flowerwild designed the stunning florals, Jeni Maus of Found Vintage Rentals put together all our killer furniture, and Chef Kate McAloon created a custom menu and styled (and cooked) all the glorious food!


4 (4 to 6 ounce) Salmon Filets (skin removed)
2 Tablespoons Olive Oil (or 1 Tablespoon Olive Oil and 1 Tablespoon Butter)
2 teaspoon Lavender Salt and freshly ground Pepper
½ teaspoon Herbs de Provence
½ teaspoon Culinary Lavender
A pinch of Cayenne Pepper
1 Cup Cherry Lavender Jelly Sauce *(recipe follows)
2 Tablespoons Bragg Liquid Aminos
4 Tablespoons Fresh Lime Juice
1 teaspoon Lime Zest
¾ Cup Champagne or White Wine
¼ Cup Spring Onions (thinly sliced on the diagonal)
1 Cup Purple Cabbage (thinly sliced/shredded)
3 Tablespoon fresh Mint (Finely chopped)
Fresh Cherries, Mint and Lavender (for garnish)

For the Lavender Cherry Lime Sauce:

Prepare the cherry lavender jelly before you start the salmon recipe. You can make it a few days ahead and it will keep up to a week in the refrigerator. You will only need 1 cup of the cherry lavender jelly for the salmon recipe so keep the rest on hand to use on pancakes and other desserts or your favorite toasted breads. We also like to use it on Chicken and Pork either as a marinade or as a side relish. Just add a few green onions, a little fresh mint or cilantro, salt and pepper and some fresh lemon or lime juice to give it a great tangy flavor.
2 Cups fresh Cherries (pitted and cut in half)
1/8 Cup Water
¾ Cup Lavender Jelly
2 Tablespoons Lavender Honey
A pinch of salt
In a medium non aluminum sauce pan bring all the ingredients to a boil for 5 minutes. Reduce the heat to medium and continue cooking for about 10 minutes more stirring occasionally until the cherries are tender and release some of their color and juice. Remove from heat and cool before refrigerating. You can use the sauce before cooling for the salmon recipe.

For the salmon:

Mix the lavender salt, pepper, culinary lavender, Herbs de Provence and cayenne pepper in a small bowl. Lay the salmon filets on a plate and sprinkle both sides with the spice mixture.

In a small mixing bowl mix 1 cup lavender cherry jelly, Braggs Liquid Aminos, lime juice and lime zest together and set aside. Measure your Champagne and set aside. Have your green onions, cabbage and mint leaves cut and set aside to add to the salmon. Prepare your garnishes (mint leaves and whole cherries) to add when serving.

Heat a large non stick frying pan on medium high heat and add the olive oil or butter and olive oil. Test the pan to see if it is hot enough by dropping in just a tiny piece of the salmon trimmed off one corner in the pan. It should sizzle! Gently lay all the salmon filets in the pan and cook for 2 minutes on one side. Gently turn the salmon over and continue cooking for 2 more minutes.

Reduce the heat to medium and spoon the lavender cherry jelly mixture over each piece of salmon. Sprinkle each piece with the green onions, cabbage and mint. Pour the Champagne into the pan and cover with a lid for 1 to 2 minutes. (Cooking time depends on the thickness of the salmon filets. Be careful not to overcook)

Remove from heat and garnish with Fresh Mint, Whole Cherries and a sprig of fresh or dried lavender. Serve with your favorite rich dish or quinoa lavender pilaf.