From Cold Mountain to St. Joe Beach

Welp, I’ve been MIA, but it’s because so many wonderful things have been going on!  And for the first time in a couple years, I’m not going to let blogging stop me from living. ;) But I’m happy to be able to finally share some pictures from the wedding of a very special set of friends!

At the end of February, Wheat and I headed to Cold Mountain, just outside of Asheville, NC, for our friends Zach and Michelle’s wedding.  (Or if you follow me on Instagram, you may know them better as #bigdaddyandtrudywed.)  It was a super small, gorgeous winter affair.  Michelle wanted us to wait to share pictures until they had their big party/reception back at home, so that’s what I did, despite the temptation.  This past week Wheat and I headed to the beach to celebrate 1) our 3 year wedding anniversary on Wednesday (TIME FLIES!) and then celebrate Zach and Michelle all weekend!

Wheat and I laid low Wednesday, went for a long walk on old 98, then went for drinks at the Thirsty Goat and my favorite dinner at Provisions: Angel Hair Ahi Tuna.  It’s maybe one of my top 10 favorite dishes.

Third Anniversary Celebration at the Thirsty Goat, Port St. Joe, Florida  | Oysters & Pearls Provisions Angel Hair Ahi Tuna in Port St. Joe, Florida | Oysters & Pearls

Then Thursday we beached it some, and Michelle and I did some beach deck yoga, and waited for friends to arrive for the weekend of celebrating!  Harold is my fave beach bum. :)

PS That’s Wheat out there on our paddle board.

St. Joe Beach, Florida | Oysters & Pearls

Michelle doing some Beach Rural Yoga | Oysters & Pearls Some Beach Rural Yoga | Oysters & Pearls

Friday we headed back to Provisions for bruschetta (my favorite appetizer and favorite bruschetta ever) and drinks (at lunch, I know!) to wait for another couple/friend to arrive.  We ended up staying for lunch.

Bruschetta at Provisions in Port St. Joe, Florida| Oysters & Pearls

After lunch we beached it some more and then had everyone over for supper.  Saturday we beached it yet again (all day long this time) until everyone had to get ready for Zach and Michelle’s wedding party.  It was phenomenal!  They had Paul Gant doing BBQ, which is always amazing, along with a low country boil, boiled fresh shrimp, and freshly shucked oysters (raw and baked).  It was ridiculous and fabulous and so much fun celebrating our beach besties.

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

The next picture deserves a story: the Friend Ship was at our wedding, too!  In 7th grade, my dad helped a friend and me re-finish it, and we dubbed it the Friend Ship.  Since then, it’s made more appearances as a boat-load-of-beer than it has as a sailing vessel.  We were glad it could be a friend-ship-full-of-beer for our dear friends!

The Friend Ship Boat-load of Beer, Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

Low Country Boil Celebrating Zach and Michelle at Windmark Beach, St. Joe Beach, Florida| Oysters & Pearls

So without much further ado, here are some pictures I took back in February of the wonderful wedding before the party!  It was on this beautiful terrace on the mountain side.  Oh, and I made my debut as florist at this wedding, thanks to Trader Joe’s, climbing a eucalyptus tree in a friend in Bainbridge’s yard (Thanks, Lauren!), and mutilating my succulent.  It was such a drop dead gorgeous, sweet and simple wedding.  I’m so glad I got to be a part of their big day!

Zach and Michelle's Mountain Wedding | Oysters & Pearls

Zach and Michelle's Mountain Wedding | Oysters & Pearls

Zach and Michelle's Mountain Wedding | Oysters & Pearls

Zach and Michelle's Mountain Wedding | Oysters & Pearls

Zach & Michelle's Mountain Wedding | Oysters & Pearls

Zach’s sister, April, baked the delicious cheesecake (Michelle’s favorite), which they cut the next morning for breakfast wedding cake. :)

Wedding Cheesecake by April Wisdom, Zach and Michelle's Mountain Wedding | Oysters & Pearls

Cutting the Cake: Zach & Michelle's Mountain Wedding | Oysters & Pearls

Congrats Zach and Michelle (and Big Daddy and Trudy)! We love y’all!

Until Next Time

Lemonade Party Punch

Punch has made a come back, yes? Lemonade Party Punch Pin It - Oysters & Pearls

I was lucky enough to be gifted this insanely gorgeous punch bowl from my Aunt ‘Trell (thank you again and again, if you’re reading this!), and I try to use it every chance I get.  This lemonade party punch recipe is a real winner that I fully intend to use for years to come at all sorts of parties.  It just especially fit in with our color scheme for a little bridal shower some friends and I threw for our friend Rebecca a couple weekends ago.  I’m so glad, because it was delicious! Here are a few more shots from the pretty little shower we threw at the Firehouse Art Gallery (we rented the Kirbo room).

I picked up the cupcakes from Smallcakes in Thomasville.  Jessica and her sweet friend Michael did the balloons and tassels, which were adorable!  We had a delicious spread of brunch nibbles.

Bridal Shower Brunch - Oysters & Pearls

And what brunch celebration is complete without mimosas?

Have a Mimosa! - Oysters & Pearls

Lemonade Party Punch Recipe
adapted via Savor Home

ingredients

– 3 cups water
– 1/4 cup sugar
– 1 package frozen concentrated lemonade (thawed)
– 1 package  frozen concentrated orange juice (thawed)
– 2 cups cranberry juice
– 2 liters lemon-lime soda, chilled
– Freshly sliced lemons
– Ice

instructions

In a large pitcher, add sugar to warm water and stir until sugar is dissolved.  Add the lemonade, orange juice, and cranberry juice.  Cover and chill the mixture for at least a couple of hours.  When you’re ready to serve the punch, pour the mixture into a punch bowl, add the lemon-lime soda, ice, and sliced lemons.  Stir and enjoy!

Best Ever Party Punch - Oysters & Pearls

Might I add that this was delicious with a float of champagne on top?  Yes, I might.

Until Next Time

Strawberry Ice Cream Casserole

Happy Friday!!  Or should I say, Fri-yay?

The original recipe called this “Frozen Strawberries and Cream Dessert,” but I think Strawberry Ice Cream Casserole is a more appropriate term.  After all, it’s made in a casserole dish.

Strawberry Ice Cream Casserole - Oysters & Pearls

I made this dessert for Easter because 1) it would feed a crowd, and 2) strawberries were in season, and 3) strawberry desserts are my favorite.  The pecan crumble topping absolutely MADE this dish.  I doubled it to serve our Hugh Jass family and added extra pecans strawberries.  Because pecans and strawberries.

No Churn Strawberry Ice Cream Casserole
via Pip & Ebby

Ingredients:

– 1 cup pecans, toasted
– 8 whole graham crackers, broken into pieces
– 20 tablespoons butter, melted
– 2 cup all-purpose flour
– 2/3 cup brown sugar
– 4 egg whites
– 1 cup sugar
– 2 cup heavy whipping cream
– Juice from 2 lemon
– 8 oz. brick cream cheese, softened
– 5 cups strawberries, hulled and chopped

Instructions:

  1. Preheat oven to 325 degrees F. Coat an 9×13-inch square baking dish with non-stick cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.  Remove and let cool.
  2. Meanwhile, in a large mixing bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
  3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 6 hours (preferably overnight) before serving.
  4. To serve, allow to thaw for a few minutes before cutting slices.

No Churn Strawberry Ice Cream Dessert - Oysters & Pearls

This dessert earned rave reviews this Easter!  And the better the strawberries, the better the finished product.  We got these local berries from Southern Fresh Market at the Bainbridge Farmers’ Market and they were delish. :) Eat local, y’all!

As a PSA, tomorrow, May 2, 2015, the BFM will have a Touch-A-Truck for da kids.  Kids love trucks!  Get yo self there, get some strawberries, and make this bomb diggety dessert this weekend.  It’s supposed to be gorgeous and sunny all weekend – perfect ice cream weather!

Until Next Time