BY CARLA MORANO, FINE & DANDY CO.
Editing can mean the difference between a great film or an entirely forgettable one. It’s also critical in the culinary world; too much salt, or sugar or anything for that matter can turn something potentially delicious in to something quite disastrous. Editing is a powerful and necessary tool...except when it comes to inspiration.
It is here that any hint of an edit, or a judgy inner voice, the tiniest whisper of doubt, or self criticism can mean game over for an idea that quite possibly could be the next “game changer”.
Inspiration can be elusive and ephemeral. Remaining open, and being willing to consider anything it might send your way makes all the difference in the world. Even a so-called bad idea can lead you down the path to a very good one. It’s always good to have a notepad handy or (dare I say) smartphone close by to capture a fleeting thought that you can come back to later. Inspiration, while delightful, has been known to strike at inopportune times, so having a way to archive your flights of fancy is essential.
I like to think of Inspiration as smarter than I am. It helps curb the salty, sarcastic barbs that inevitably follow almost any idea, instantly trying to smash it into oblivion. It’s easier to show that harpy the hand if you trust something more intelligent than yourself is guiding the thought.
There are few opportunities left for grown ups to throw caution to the wind, discard rules, challenge everything you know to be true and open up to endless possibilities. Sometimes a conversation will spark a concept that can gather speed and take on a life of it’s own; it’s really the best kind of magic there is!
At Fine & Dandy Co. this is our often our method of choice. It’s our favorite space to be and it’s where we practically reverberate with joy....always a good arbiter of creativity.
Much like Cersei and Daenerys, Judgement and Inspiration are bitter enemies; they cannot bear to be in the room at the same time. Politely show Judgement the door and prepare a tray of canapes and perhaps a sparkling beverage in anticipation of Inspiration’s arrival. Once the coast is clear, you can almost certainly expect a knock at the door.
Carla Morano is the Co-Founder & Chief Marketing Officer at Fine & Dandy Co.
BY MARIA MAXIT, MAXIT FLOWER DEIGN
With 13 years of experience in the flower industry, Maria Maxit, CEO and Lead Designer for Maxit Floral Design, has a passion for designing florals for her clients. She fully believes in the powerful effect that florals and thoughtful floral design can make in a space, no matter the size. Check out her top three ways that you can add flowers to your event to make an impact on your guests and space:
Number 1: Place florals at the entrance! It is the first thing that guests see when they enter (sometimes even before they enter) your event! This immediately sets the tone of what your guests can expect. Something light and casual? A couple bud vases with bright blooms can do the trick! Something elegant and an important celebration? Go for the wow with an arrangement with height and volume and lots of lush blooms.
Number 2: Place florals on your dining table! If you are hosting a sit-down dinner that is! Florals can be a wonderful conversation piece and help to enhance ambiance for your event. The key to dining table florals is you don’t want to have something too tall that blocks guests from seeing and speaking to those across the table from them. Maxit also loves utilizing candles on the dining table to create a warm glow.
Number 3: Place florals in your bathroom! Most guests will likely need to take a trip to wash their hands prior to indulging in food so place a small, elegant cluster of florals near the soap or towel display. Its a small detail that helps to elevate how you think of your event.
The Maxit team loves being able to work with a medium that is ever growing and shifting. Just like a bud blossoming into a gorgeous flower, adding these touches to a space or event can turn any get-together into something memorable that your guests will love. For more loveliness, visit her website at www.maxitflowerdesign.com
BY HALEY WEBSTER, THREE SMUDGES PHOTOGRAPHY
Courtney and I have had several conversations about this over the years and yes, she runs a business, so she needs the photos for other things than just for memories… but we both can’t deny how much EASIER it makes life when it’s one less thing that you have to worry about.
Event photography is sort of a different animal than portrait photography or food photography. Taking photos of groups of people interacting and enjoying themselves at parties is something that takes time and skill. Trust me. I know. The first several times I did it, thinking it would be easy, I was surprised by the challenge to get a group of people to look balanced and have everyone look happy or not have one person eating, etc. There are all kinds of different things to know.
There are many photographers out there who ONLY do events. Some specialize in higher end events like weddings, but many do smaller events and venues and love to do things like dinner parties or smaller, intimate gatherings. This will cost you money. You should know that going into it. The sticker shock behind this is also something that I think people can be a little surprised about at well.
From a photography stand point they can be pricey because it’s usually later in the day or into evening and on weekends which is considered more of a primo pricing time. It also doesn’t necessarily depend on the fact that you are only having 20 vs. 40 people. It’s still one person running around trying to capture all the special things that you would like them to in a short amount of time. Weddings will cost even more because you need multiple photographers with more equipment, etc. Pricing also typically factors in editing/retouching time which you won’t see but can be pretty time consuming. Of course, how you receive the images is up to you and your photographer and the agreement you reach.
The benefits of being able to walk around and greet your guests (holding a glass of wine I might add) are endless. That worry that so-and-so who is hugging so-and-so who hasn’t seen each other in 20 years is gone…you notice your photographer that you hired is over there flashing away. Or your little one is turning four and your house is banged to the hills with decorations and donkeys wearing unicorn horns (if you’re Courtney) and instead of rushing around looking for your camera (with NO cocktail in hand) you can happily sing, “Happy Birthday” to your little party goer knowing that your photographer is catching all this for you.
The extra added benefit of having all these beautiful photos on the tail end is that they are captured and catalogued for you. For my mother-in-law’s 60th birthday I didn’t know what to get her. So, I was at her surprise birthday party and took photos for her and then put them all in a coffee table book for her. To me it was the best thing I knew that I could give her. She now has all those memories from a night that was probably an emotional and amazing whirlwind.
If you have the option, leave it to someone who knows how to do it and can do it in such a way that it makes your dinner party or fun celebration something that you can enjoy and less stress. It really is one less thing for you to worry about. It’s worth the cost and the memories you get on the tail end will leave you smiling for years!!
BY MARCIA SMART, SMART IN THE KITCHEN
Stirring it Up: Soups and Stews Your Little Ones Will Love to Cook
Cooking with my toddler in the kitchen is definitely a challenge, everything just takes twice as long to accomplish when a curious munchkin wants to “help.” They are constantly tugging on pant legs and saying “me see, me cook” and of course they want to stir and stir and stir whatever’s in the pot.
Even the youngest of kids can help get dinner on the table. Emphasis on help! Starting at 18 months, there are jobs little ones can do to lend a helping hand, such as emptying measuring cups full of ingredients into the pot and dropping the measuring cup into the sink (all while you’re holding her, of course). Once she’s older and a step stool isn’t a fall waiting to happen, they can stand at the sink to peel carrots or skin onions and garlic, as well as gather ingredients from the pantry and measure water or stock. And let’s not forget the fun of the ubiquitous stir, stir, stir.
For small kids, food and cooking is not so much about eating, but about exploring a grown-up’s world and learning new skills. There are lessons to be learned in the kitchen. It’s a great way to teach kids about nutrition and eating well, and also a nice reminder that dinner doesn’t just appear magically, but is cooked and prepared. For school age kids it’s also a fun way to learn about measurements and volume – younger siblings can count the number of ingredients in a recipe or name the colors of vegetables. Sure there are some safety issues to consider—keep the sharp knives out of arm’s reach and the pots on the back of the stove—and just remember to keep a watchful eye.
Soups and stews are a great introduction to cooking. They can be super simple to prepare and they’re an ingenious way to sneak vegetables and protein in to even a picky eater’s diet. And most kids are much more likely to tuck into a warm bowl of soup if they’ve had a hand in its creation. Before dinner’s ready, enlist the help of your kids to set the table, fill water glasses and clean up the cooking mess. Who knows, the little ones might have so much fun that they volunteer to clean the dishes after dinner. But then again, you don’t want dad to feel left out, do you?
Jack-o-lantern soup: Sure it might be a little time consuming to hollow out little pumpkins for this festive fall soup, but what kid can resist eating out of a pumpkin? Look for smaller sugar pumpkins, sometimes called soup pumpkins – they’re easier to hollow out. Let your kids dig out the flesh using a metal serving spoon, although you may need to finish the job with a paring knife. Kids can also separate the seeds and stringy flesh from the pumpkin meat. Rinse the seeds, dry well and toss with olive oil and salt. To make the soup, roast the pumpkin meat in a 400 degree oven. When it’s slightly cooled, puree with chicken stock, a dash of soy sauce or tamari and a little honey. If you’d like leftovers to have for lunch during the week, add one large can of pumpkin puree and a little extra chicken stock or water. Keep a bowl of toasted pumpkin seeds on the table so that kids can use them to garnish their soup.
Mac-n-cheese soup: A perennial favorite among kids of all ages, elbow macaroni can be made into a crowd pleasing cheese soup. Add broccoli for extra nutrients and flavor (kids can pull apart the florets). To make the soup, saute onion in a little butter and add a couple tablespoons of flour (being careful not to burn), whisk in a cup of chicken stock and a cup of whole milk on low to medium heat (older kids can gently whisk the liquids). Add two cups of kid-grated sharp cheddar cheese (keep in mind that reduced or low-fat cheeses won’t work as well. You didn’t hear it from me, but Velveeta, if you’re up for it, is actually a great option since it melts so well. Stir in the broccoli florets and a cup of cooked elbow macaroni.
Baked potato soup: Have your kids scrub a few potatoes and roast them at 450 degrees in the oven. Once they’re baked and cooked, kids can scoop the insides into a big pot. Whisk in a combination of milk and chicken stock to thin the potatoes into soup consistency and season well with salt and pepper. Let your little ones prepare bowls of baked potato toppings for garnish, including crumbled bacon, chives, sour cream and grated cheddar.
Easy tortellini soup: Nothing is easier than this Italian classic made with convenient frozen tortellini and frozen peas and carrots. This is a great soup for younger kids to help prepare because there are no knives involved. Before you even turn on the heat, let your helper put all the ingredients in the pot: chicken stock, a cup of frozen tortellini (cheese, meat or spinach) and frozen peas and carrots. Let your little chef top her bowl with grated Parmesan cheese.
No-peeking stew: This is a meal that can be made early in the day and left to cook on low heat until it’s time for dinner – it will make the whole house smell delicious. While you brown the stew meat, kids can peel the pearl onions (or you can buy them already peeled and frozen), scrape or peel carrots and measure out the peas. Add the vegetables to the pan along with a large can of stewed tomatoes and enough beef stock to cover. Cover and simmer on low for four to five hours (no peeking!). Add salt and pepper to taste.
Melon and berry soup: Call it dessert and your kids will be instantly intrigued. Using a metal spoon, have your helpers de-seed a cantaloupe (or honeydew melon) and wash and a pint of berries (blackberries or raspberries work well). Add water to thin and just a touch of sugar to sweeten. Puree in a blender and serve chilled.
Marcia Whyte Smart is a freelance food writer who has contributed to Cooking Light, Parenting and Sunset magazines. Visit her blog at http://www.smartinthekitchen.com and sign up for her newsletter to receive weekly family-friendly meal plans and recipes.
BY COURTNEY PADDOCK
Ah, budgets. They stink. The only reason anyone would ever DIY is to save money, right? Unless you have a burning desire to “craft”. Which can be fun, but let’s be realistic…who has time for crafts, in our fast-paced world of kids’ activities, social media, work, social calendars, friends, family, etc. I honestly can’t wait to be a grandma, so I can craft and fuss around with my herbs. Life will be so relaxing, I’ll craft all night and day!
I grew up in a DIY family. My mom, affectionately known to my inner circle as “Mad Alice”, partly because of her inability to stop crafting when she got rolling, was the Queen of Michael’s in the 1980s. My sister, Caroline, and I spent countless hours painting wooden shelves with heart shaped cutouts (in mauve, no less) and vintage Santas for the holidays, dipping candles and stirring soaps on the kitchen stove, all in the DIY spirit. We were never as meticulous as Mom was, that’s for sure and we most definitely would have been able to take a trip to Paris with all of that DIY money that was wasted, but we wouldn’t have had near the fun or memories if we hadn’t tried. Look at me, I am actually blogging about it!
Last month, I thought I would save myself about $150 if I painted my own dessert banner for my daughter’s fifth birthday. I patched it on the back with tape to create the height that I needed, as I had seen my calligrapher do. It was “good enough” but not what I wanted to see. I tried again. Strike two. I finally decided that I needed to get some foam core board from Texas Art Supply and try a third time. My sweet husband had taken our Suburban with the three kids and when I tried to fit the board in his sedan, it was too big no matter which angle I shoved. My last-ditch effort was to hold it out of the sunroof and drive SLOWLY home. One whip of the wind and the dang thing nearly broke my wrist trying to fly away. For all of this fun and excitement, I think in hindsight, I’d just pay the $150 and call it a day! #wasteoftime
My sister, however, is our mother’s daughter. She refuses to pay top dollar to have someone do what she knows she can do herself. To use my friend, Megan-from-Charleston’s words, “bless it!”. Seriously, the girl has painted stripes on her concrete patio, tacked wood vinyl on her bedroom ceiling, drilled holes in her cabinets to affix brass handles and laid a flagstone path to her swimming pool. The woman is a force! You gotta commit some serious skills, that which I do not have much left after dealing with all the balls that I have in the air.
To me, the answer lies in your satisfaction at the end of the day. Surely, no one would notice my “I WANT CANDY” banner at a 5-year-olds birthday party, however it meant something to me that it look perfect. I think my friends and family would have me certified, however, none of those fools are making a living in the events industry. I say, give it a try if you have the luxury of time and want to stay in budget. If you have the resources to let the “pros” tackle the job, by all means, go for it! Send me a pic if it turns out, or even better, if it doesn’t!
BY COURTNEY PADDOCK
Nothing makes me crazier than a fabulous gala with all of the details forgotten. Trays that are old and don't match, paper goods that look like they were run through someone's home printer in a generic font that came free with the computer program...and nondescript chicken satay skewers with a peanut dipping sauce (forgive me if this is a favorite of yours, it just feels a little tired). I say to myself, "did I put on a pair of heels for THIS?!"
The advent of social media, especially Instagram and Pinterest, has done wonders for all things visual. We are exposed to so much more and have the power to ask for what we want, simply because we can produce a picture and say "like this, please!" We have made a few frenemies in the industry by asking a lot of questions for our clients. "What does the waitstaff wear?" "What do you serve your drinks on?" "How are they garnished?" "What does the mobile bar look like?" "Can we bring in our own flowers or cake?" All of these questions, while they may seem silly, seemingly tend to invoke irritation in a long-standing or well-established venue. To me, it feels like they think, "why are you questioning the way we do things around here? You should just do it the way we do it and be thrilled with it!". Yes, anyone can provide food and flowers, but is that really a rocking' party? No one wants to stand around with their feet hurting at another uninspiring event. I, personally, would rather be home in bed with Dateline on the tube.
Six years ago, I had no idea what Pinterest was. I ran out of printer ink two times over, printing images for my own wedding in Santa Fe, New Mexico. I pinned them to a large piece of framed art and tried to make certain my "Ralph Lauren, American Indian" feel was working. I spent ungodly amounts of time searching for the best wedding blogs, drug my fabulous designer friend, Laura Dalton (www.lsmid.com), to the Decorative Center to look for fabrics and in general, wasted a ton of time and energy. If only Pinterest had been a part of my planning process! I can now see how people are setting the table, which drinks are en vogue, which calligraphy styles are my new favorite. It is a wealth of creatives boasting their wares, in hopes that you'll "like" their image, follow their account or what have you. It is truly incredible!
Big events have big budgets, but all budgets are exactly that -- a budget. People don't realize that a lot of the "details" don't have to cost a fortune. Don't let the venue speak for itself, go the extra mile if you want to create an environment where people don't just "stop by". Consider using anything but a black, slip resistant tray for drinks, see if you can add some special touches via fun paper goods, do the unexpected. Chances are, you can value engineer something to make room for the details, just ask the pros (or the venue, if you are working directly with one). So if you see something that you love on Pinterest or Instagram, ask for it. The world is your oyster, even if your pocketbook might not think so. All you have to do is ask.