Wednesday, 30 July 2014

sunrise session // a white dress

Sometimes your sister let's you wake her up at 4:45am on her one day of the week that she can actually sleep in to go trekking out into a park to take some photos at sunrise.  I'd say she's a keeper!

So I (Kelsey), drive past this park every single day on my way to work (at 5:30 in the morning!), and I'm always astonished at how gorgeous it is all the time.  There's always plenty of mist, and the sun is usually just peeking out from behind the mountains to bathe everything in a soft pink glow.  Every day is a little different, but it's always breathtaking.  

Of course on the one day that we're there to take photos it happened to be the thickest pea soup fog you've ever seen.  And the sun didn't even make an appearance until 6!  Not exactly the scenario we were expecting, but it was gorgeous all the same.

Thank you Jordyn for being my partner in crime and my beautiful model!

(Keep an eye out for part two coming soon!)

p.s.   kelsey & jordyn

Monday, 21 July 2014

mint chip ice cream

Ever since I was a little girl, mint chip ice cream has always been my favorite.  Call me boring....but it's still the flavour I will get 99% of the time.  My logic is that I know that I love mint chip, so why bother trying other flavours?  Right?

Now this logic only holds true unless there's salted caramel that is!  Then it's anybody's game.

Not only is today special because it involves ice cream, but we also were able to collaborate with the lovely Rosaura from Pigment and Parchment!  I discovered her gorgeous work on instagram, she then followed me back and suggested a food post collab!  I said "heck yes!", and the rest is history.  She painted us the most darling ingredient list, which you can see below.  Love!

(Keep an eye out for part 2 of our collab coming soon!  It involves coconut rum....that's all I'm saying!)

Mint Chip Ice Cream
by: Kelsey & Jordyn

2 cups whole milk
2 cups heavy cream
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon spearmint extract
3-4 drops green food colouring (optional)
1 cup mini semisweet chocolate chips

1) In a large bowl, mix together milk, cream, sugar, salt, vanilla extract and spearmint extract, making sure sugar is dissolved.
2) Add food colouring if you wish, until it is as green as you want!
3) Pour the mixture into an ice cream maker, and follow the directions of your ice cream maker.
4) Once the mixture has started to thicken (about 10 minutes), add the chocolate chips in gradually.
5) When the ice cream has thickened sufficiently (ours took 20 minutes), scoop into a container (we used a loaf pan and it fit perfectly), and freeze until it's ready to serve (around 2 hours).
6) Enjoy!

*If you find mini chocolate chips freeze too hard to eat, you can always substitute chocolate shavings instead!

Ever since Jordyn bought her new fancy schmancy "I can make ice cream in 15 minutes" ice cream sure is tempting to make a new flavour each week.  I suppose it'll be a good lesson in practicing our self control!

Who are we kidding?
Good-bye bikini body!  Hello delicious ice cream!  

p.s.   kelsey & jordyn

Tuesday, 8 July 2014

rhubarb coffee cake

Rhubarb!  Oh, how I love thee.

This is the part where I talk about living on a farm with (almost) unlimited amounts of rhubarb, berries and apples at my fingertips, and you all hate me.

Well, I hope you can try and not hate me, and maybe just settle for bitter jealousy?  Or let's become friends and you can come visit and I'll give you a cake to make up for it.  But seriously, can I just mention one more time how lucky I am to live on a farm that grows so many incredible fruit and veggies?  I don't ever want to leave!

Although I'm a real chocolate girl....I have to say that this just might be my favorite cake in the world.  It definitely wins best coffee cake, hands down.  It's just so light and fluffy, and the pieces of rhubarb bring such a delightful balance with their tartness.  The minute our rhubarb is long enough to justify picking it...this cake will be baking in our kitchen.  Now that's a fact.

I also love the fact that this recipe comes from my great grandma.  Baking runs in the family!

Rhubarb Coffee Cake
recipe from: My Great Grandma Enid!

1/2 cup butter
1 1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup sour milk (mix 1 cup milk with 1 tbsp vinegar/lemon juice - let stand for 5 minutes before using)
1 tsp baking soda
2 cups flour
1 1/2 cup rhubarb, chopped

1/4 cup sugar
1 tsp cinnamon

1)  In a large mixing bowl, cream together butter and sugar.
2)  Beat in eggs and vanilla until light and fluffy.
3)  Mix in sour milk and baking soda.
4)  Add flour and mix until just combined.
5)  Stir in rhubarb pieces.
6)  Pour batter into a greased 9x13 pan, and top with cinnamon and sugar.
7)  Bake at 350 degrees for 30 minutes.

This is best served the first day, although it rarely lasts longer than that at our house anyway!

Happy Summer!
Now go and find some rhubarb and make this cake asap!

p.s.   kelsey

Friday, 4 July 2014

outfit post: the nevada dress

I adore summers in Edmonton. It's gloriously hot, but not humid, and it doesn't get dark until 11pm. And we all know that long summer days and nights call for summer dresses! Which is why I am so excited about this collaboration that we've done with Bootlegger. Kelsey posted her hampton dress here, and I'm so excited to show off my nevada dress from Bootlegger's new Free Spirited Summer Collection and wear it all summer long!

I'm seriously in love with this dress...The unique embroidery immediately caught my eye and I love the fresh bohemian look it creates. It makes me think of warm sun, fields of green grass, late summer nights, chilling to indie music, and dancing as the sun sets.

Seriously. All this glorious summer light makes me so ridiculously happy :)

Happy summer dress days, friends!
p.s.   clara
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