Thank you for so beautifully featuring our farmhouse Cottage Hill Magazine. It was an honor to be a part of the grace issue, read more here!
“Authentic. We wanted the house to have real materials – wood window and doors, marble countertops, and handmade items throughout. Our favorite element in the house is the artisan zellige tiles in our kitchen.
Hardworking. The finishes needed to be easy to clean; spaces need to be functional. We wanted what was utilitarian over what was trending. This helped when we decided about a powder room. Builders and house plans typically have a powder room, but this important quality we wanted in our house made us question the need. So, we took it out.
Warm. The house needed to be comfortable, open, and inviting. To offset the white and gray, we made sure to have warm elements of wood and a huge fireplace.
Intentional. Everything must have a place and purpose. When designing the kitchen, we created two rooms on each side for dish storage and pantry. It didn’t make sense to us to have the fridge separate from the rest of the pantry and having to open and close tons of cabinets for dishes.”
Holding on to every last bit of summer, surrounding ourselves with a table of friends and the scent of honeysuckle blossoms filling the air.
Scents have this amazing ability to transport us into another moment in time. The perfume of summer tomato vines, cut grass, the air after a thunderstorm, our hands after touching lavender, sheets dried in the sunshine, and honeysuckle nectar pull me into simpler days. Our backyard turns into a beautiful forest of overgrown green vines sprinkled with white and yellow flowers. We spend summer evenings picking the honeysuckle blossoms and pulling the sweet nectar out.
As we wait for the cool nights to settle in and the leaves turn to gold, we’re celebrating the end of summer with syrup made from all our honeysuckle. Bottling up summer to make it last a little longer. The beauty of this recipe is you can use any fresh edible flower that takes you to another place. Lilac for Spring, roses and lavender for Fall. Pour this syrup over sponge cake, sweeten your tea, or make a beautiful flower scented cocktail.
Honey Suckle Syrup
1 cup HONEYSUCKLE BLOSSOMS
1 cup organic sugar
1 cup water
In a saucepan over medium heat add the water and sugar, stirring occasionally until sugar crystals dissolve. Turn heat off and add the honeysuckle blossoms to mixture. Cover so the blossoms seep for an hour, infusing the syrup with honeysuckle. When the time is complete pour syrup through a sieve into a glass container to store. Place in refrigerator for storage up to 1 month.
Recipe adapted from this LAVENDER SIMPLE SYRUP RECIPE.
I’ve dreamt of a simple iced cake with blueberry frosting and was so excited when my talented friends completed the vision with their flowers and paper goods. Miya from Layers of Loveliness handwrote the invitations using blueberry ink on blueberry paper we dyed! The result is a gorgeous suite with an artisan touch. Each one is individual with a hues of gray, steel, purple, and blue. Kelly with Fleur arranged Specked rare fritillary, garden roses, poppies, and peonies to complement the organic blue cake perfectly. We finished the setting with gray dyed linens with gold to add some elegance. I had an incredible time photographing all these details along with a dream cake.
Thank you Magnolia Rouge for the gorgeous feature!