Happy Valentine's Day!

Happy Valentine's Day! So excited to spend it with my baby girl and her daddy! They are snuggled up napping but I'm sure we'll do something to celebrate later!


Photo by Mary Banducci Photography. Heart Shape from Blogshop.

You're the Butter to my Bread...

My business La Lune Events collaborated with some lovely local vendors in the wedding industry to create a vintage Valentine's Day photoshoot inspired by the iconic Paul & Julia Child. Our theme was based on Paul's famous quote to Julia, “You are the butter to my bread, the breath of my life – I love you my darling girl.”

Alisa's Garden made the mini loaves for this shoot (recipe to follow soon) and the truffles you saw in yesterday's post.

Our gorgeous models are my dear friends I have known since elementary school, Emily & James! They are married now and the sweetest couple...perfect for our vintage photo shoot!

The make up and hair was done by one of our soon-to-be La Lune Brides, Alicia Smith, of Artistic Expressions Make Up.

The amazing natural light photography is from our friend, Megan, of Easy Dreamer Photography!

And the styling, props, and even design were created by La Lune Events!

The stunning fabric florals were made by Emici Bridal! LOVELY!

If you're already craving more of this lovely shoot you can view the entire thing at Green Wedding Shoes where we were featured today!



Seafood Linguine | A Valentine's Day 20 Minute Meal

 

This is a lovely meal to share with your sweetheart on Valentine's Day. This year Valentine's Day falls on a Monday so you may have less time to prepare. But if you want to have a romantic evening at home, this is the perfect 20 minute (or less) meal. The pasta and seafood cook at the same time and only take about 8-10 minutes. The rest is prep work.

Serves 2-4 People

Ingredients

1/4 lbs Blue Mussels
1/4 lbs Clams
8-10 large Tiger Prawns
1 package Linguine pasta
1/2 stick of Butter
1/2 cup White Wine
1 Lemon
3 TBS Chopped Fresh Parsley
3-4 Cloves of Garlic
2 tsp Salt
3/4 cup Shredded Parmigiano Reggiano Cheese

Directions

Clean and prepare seafood for the pan.

Boil a large pot of water for the pasta. Warm a large skillet with 1/2 stick of butter and white wine.

Chop garlic finely and set aside. Chop Parsley finely and set aside. Zest lemon & squeeze juice and set aside.

When water boils add pasta.

At the same time add the seafood to skillet of butter & wine.

Add the chopped garlic, parsley, lemon zest, and juice. Place a lid on the skillet and steam on medium heat until the prawns are pink and the mussels and clams have opened completely. (If a mussel or clam does not open, discard it.)

When the pasta is al dente (still a little firm) use tongs to remove it from the water and place it directly into the skillet. (It's ok to include some of the starchy pasta water. This helps create a sauce)

Add the Parmesan cheese and salt to taste at the end. Toss the seafood and pasta with tongs. Serve with more parsley and shavings of parmigiano for garnish.

 Recipe by Alisa's Garden. Photography by Maryangelo.