Happy Monday! Mother’s Day is next Sunday, May 11th, and in our new May issue, we’ve gathered ideas for you to treat all the moms in your life. Our “Style” section rounds up beautiful florals, which are our color inspiration today, along with lots of other gifts from jewelry to cookware. Tipton Hurst designed bold floral arrangements of pink tulips and red roses that will definitely brighten her day. And, don’t miss Cupcakes on Kavanaugh‘s yummy treats too! Read the full story online here or you can find a copy of the May issue on newsstands.
Need some last minute Mother’s Day inspiration? In our recent issues, designers such as Tanarah Haynie, Andrea Brooks and the ladies at Providence Design have created some fabulous tabletops. Using those as our inspiration, we’ve found gift and recipe ideas to help you create the perfect day for your mom!
set it: botanical bash
set it: masterful mix
set it: the collected table
make it: french almond macarons
From editor in chief Diane Carroll: “Fun to see our friend Mona Thompson of Providence Ltd. included here, with a great roundup of guest bloggers talking about their favorite antique pieces. Love the Swedish style, and love Mona’s bathroom too (we featured her house in November of last year!). (2 Cents on Antiques (Via Fab Blog Friends) via Splendid Willow)
From art director Mandy Keener: “This makes me giddy! Love this & such a great cause.” (“Lisa Bengtsson for Save the Children” via decor8)
From advertising coordinator Laura LaRue: “Wow….you had me at frilly cake. These all look delicious. Beautiful images too.” (“Table for Two: Call Me Cupcake” via This is Glamorous)
From account executive Stevi Jackson: “Iâm so happy to have D Home back in blog world! I could curl up with a good book in a chair full of these silk pillows for a mini-vacation any day.” (“Vintage Scarves Make Pretty Pillows” via D Magazine)
From associate editor Paulette Pearson: “A beautiful tribute to mothers this holiday weekend from Coco+Kelley.” (Happy (Famiglia” Weekend” via Coco+Kelley)
In case you missed it:
Mother’s Day is just around the corner…As two designing sisters, we’re planning a brunch after church to celebrate our mother. We planned our tablescape early, so it could be featured in the May Issue of At Home in Arkansas. We chose a mix of old and new…just the way we like to decorate. To see the full article click here.
Antique silver pieces are mixed with department store white plates,vintage glassware and china. An antique terracotta confit pot holds pale pink roses and a unique wood trough is filled with fresh green apples.
Tulips in antique silver vases are mixed with silver candelabras and wood candlesticks. Birds rather than candles are an unexpected touch…
We’ll serve mimosas…here’s a recipe with a little twist…
3 ounces freshly squeezed orange juice
1 ounce triple sec
4 ounces dry champagne
Combine in a champagne flute and garnish with an orange wedge or strawberries. Cheers!
It’s always nice to have an appetizer to serve while waiting to get things out of the oven and on to the table…
Doesn’t this look yummy? Crostini with peaches, blue cheese and honey. Recipe from Bev Cooks.
Mother just loves french toast, and this is a great recipe from Cook Eat Share. One of the best things about this recipe is you can prepare it the night before…and then just pop it in the oven.
1 1/2 cups milk
1 cup half and half
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 tsp. nutmeg
1/2 cup butter
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons Karo light corn syrup
1 loaf French bread, sliced
Slice bread into 1 inch thick slices and arrange in a greased 13×9 inch baking dish. In large bowl, whisk together eggs, milk, half and half, vanilla, and cinnamon. Pour half of the egg mixture evenly over bread slices, soaking well. Repeat with second layer.
For praline topping, mix together butter, light brown sugar, chopped pecans and light corn syrup. Spread on top of each slice of bread on top layer. Cover with foil and place dish in refrigerator overnight. The next morning, remove foil and bake uncovered at 350 degrees for 30 to 40 minutes.
A side of fresh bacon and fruit is all we need to complete this beautiful meal.
We’ve had enough sweets…we’ll box the cup cakes up for everyone to take home…
Along with a small pot of mint…we just love party favors…
Our Mother passed on to us a great sense of style…she never does anything halfway…and every time you sit at her table it is not only delicious, but a real event…We can’t wait to celebrate her and her awesome contributions to our family.
We hope that we’ve inspired you to do the same. What are your plans?
It’s your turn. Let’s talk!