Cheers to Twilight

Breaking Dawn, Part 1 is finally here!  (insert eye-roll from all you non-Twilight fans).
In celebration, work these cocktails in to your weekend repertoire:

New Moon

1 oz. vodka
1 oz. triple sec
1 oz. creme de violette

Stir contents in a shaker and serve up in a martini glass. Garnish with a piece of citrus cut out with a star-shaped cookie cutter.

The Edward

1 ½ oz. Plymouth gin
½ oz. Licor 43
½ oz. Plymouth sloe gin
½ oz. lemon juice

Served on the rocks with a lemon twist

Maybe for a child's room?!

You can find it (and some cool state options) here, at Old Try Press.

Design*Sponge in Richmond

For those of you in the Richmond area, Grace Bonney will be leading seminars and giving a talk during lunch on Wednesday.  The event is sponsored by Richmond Home.  Click here to learn more and buy tickets.

Wedding Wednesday: Fall RD Centerpieces

From this past weekend in Florida.

Skinny Soup

My go-to meal for cooler weather is soup.  This lightened up version of an old-school classic hit our menu plans last week.  At 300 calories per serving, it was a hit!

Light French Onion Soup

2 pounds yellow onions, thinly sliced
2 tbsp unsalted butter (I have also used OO)
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme 
1/4 cup Cognac/brandy
1/4 cup white wine
9 cups light beef stock
kosher salt and freshly ground pepper, to taste
sliced, toasted, crusty bread (Italian, etc)
sliced RF swiss or gruyere cheese(if you can find it)

In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf,  wine and brandy, and simmer uncovered for 10 more minutes.

Add the beef stock, salt & pepper to your liking, reduce heat. Cover and simmer gently for about 25 minutes. Remove bay leaf and ladle 1.5 cups soup into oven-safe bowls or cups. Place bowls on a baking sheet. Place sliced toasted bread on top of soup and top bread with cheese. Broil 2 to 3 minutes, until cheese is golden.