Sweet Tunes

Selecting the melodies for our ceremony and reception has been, so far, one of my favorite parts about the whole shuhbang. Since Mike’s life revolves around and is enveloped in music, the logical choice is to pretty much let him take the reins on this one. Pretty much.

I only have a few requests so far. Just a few….



Make You Feel My Love – Adele

Making Memories Of Us – Keith Urban

You Are My Sunshine 

Thrift Shop – Macklemore

I Need You – Faith Hill & Tim McGraw

Can’t Help Falling In Love – Ingrid Michaelson

Chicken Fried – Zac Brown

Wildflowers – Tom Petty

Jump in the Line – Harry Belafante

Dream a Little Dream of Me – Ella Fitzgerald & Louis Armstrong




There’s a favor I need to ask you though. Pretty please? I can’t think of a single song I’d like for the bouquet toss! Not one! Help a sister out, would ya? Thanks.

Hourglass & Bloom



Three Things.

Three Things // hourglass&bloom

In my ongoing fight against the urge to say “Fuck it, I’m just gonna wear Spanx”, I’ve discovered yet another darling little sweet-tooth remedy: chocolate coconut water and farm-stand strawberries. I vehemently hate regular coconut water, but was more than shocked when I tasted the chocolate version – it’s actually……..good.





Three Things // hourglass&bloom

Planning my own wedding has been so fun and frustrating and tedious and eye-opening and mostly fun but yes those other things too. I’m lucky to have a very supportive husband-to-be and incredible family and group of friends who have all been so helpful, but I often stop myself and think “STOP thinking about it, stop talking about it. Don’t be one of those girls who only talks about her wedding!” But really, I don’t care because this time….our engagement…the planning of this one big day…all of it will last but 184 more days. I want to savor every single last drop of it, from remembering the look on his face when he proposed to addressing invitations together to decisions about caterers and cocktails to moving in to our first apartment. All of it.





Three Things // hourglass&bloom

This hound. His face. His dance moves. His kisses. His expressions. His ability to always make me laugh. His friendship. His trust. I’m a lucky lady.



What’s been going on in your life this week?

Chick Food

Chick food can mean a lot of things…..in this particular case it means I’m talking about chickpeas and I think I’m quite clever and really good at making semi-witty blog titles. At the same time, chickpeas are healthy, delicious, snacky, and totally fall in the “chick food” category.

The other day, I was sauntering down the snack-food aisle of my local Target, thinking very seriously about ripping a package of moon-pies off the shelf and devouring the whole thing cellophane and all, when I realized that mayyyyybe I shouldn’t. Maybe.

“But I want sweeeeeeeeeeeeets. And salty. And deliciousness.” My stomach growled.

“Oh shut it! I’ll figure something out!” I said to my grouchy stomach. Several fellow Target-shoppers were giving me a wide birth at this point, snatching their children out of my way.

But figure it out I did! That night, Pinterest beheld a beautiful little recipe of shimmering sugary balls of splendor! Sweet and salty roasted chickpeas! My sweet tooth was cured and I didn’t have to wallow in self-loathing next time I strapped on a bikini! Pinterest to save the day, as usual. God bless her.





Get down to your market and grab the following (steer clear of the moon pies):

Brown Sugar (4 tbsp.)

Olive oil (3 tbsp.)

Garbanzo Beans (2 cans)

Sea Salt (1 tbsp.)

Ground Cinnamon (2 tbsp.)

Pre-heat your oven to 450 degrees. Thoroughly rinse the beans and shake them dry. Spread them out evenly on a parchment-paper-lined baking sheet. When the oven has heated up, pop them in and set your timer for 45 minutes.

While they’re baking, whisk together the rest of your ingredients in a big bowl.




After 45 minutes, carefully pull your roasted little beauties out of the oven and sample one or two – they should be crunchy and no long soft in the center. If they’re still soft in the center, just pop them back in the oven for another ten minutes. While they’re still a bit warm, pour them into your bowl of cinnamon sugar goodness and mix it all up until each chickpea is well coated. Now you’re all done and free to snack away!