Real Parties: Cirque du Ray!

Alright, not to pick favorites, but we do have a certain client that we just LOVE to design things for and we've done a ton of it for her!  From her wedding invitations to moving cards to more stationery than I can ever imagine writing thank yous on (and she has!) to baby announcements, we've done it all!  Our latest project for a very dapper little gentleman was all about lions and tigers and bears... oh my! The circus (with teens dressed in animal costumes) rolled into Georgetown to celebrate our friend's first birthday in style and no detail was overlooked at this fiesta that was as much fun for the adults as it was for the kids!  We love all of the thoughtful details that were put into every aspect of the party and had so much fun, as usual, helping our friend with this one!  Check out the invitations and letterpressed thank yous below.

 

 

Reading Room Inspiration!

We were so excited to hear about Moniek Paus' soon-to-be-released Graduation Guide for Design Students!  And Since we're true believers that every design pupil, no matter how many years they've been out of school, is in need of some work inspiration, we can't wait to get our hands on the book!  Be sure to boogie right over to designworklife for a full review of the book.

Beet & Goat Cheese Crostini

Being just back from an incredible trip in France for the last two weeks with my husband, I'm loving anything French.  It's funny, French food to me seems to always be one of two things... incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy.  These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive!  This recipe comes from one of our good friends, who always make great food! Recipe after the jump...Beet & Goat Cheese Crostini

Beets:

  • 3/4 pound beets (about 2 medium)
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Goat Cheese Spread:

  • 1 (5-ounce) package goat cheese
  • 1 tablespoon light mayonnaise
  • 2 teaspoons minced fresh tarragon
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, crushed
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat. To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.  Enjoy!

Watermelon + Feta Deliciousness

I'm not so sure this one even needs a recipe.  It's simple to throw together, refreshing in the heat and the pretty presentation always wows guests!  Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila!  Now the only trick is keeping everyone's fingers out of them until company arrives!