Now that it's officially Spring, I'm ready for warmer weather and look forward to entertaining with family and friends. For me, Easter has always been a signifier of Spring and this year I decided to put together a tablescape that would work for the Easter holiday but would also transition into the new season without too much hassle.
When I think Spring, I think pink. I'll admit pink isn't my favorite color to decorate with, I much prefer neutrals; however, I wanted to make sure to add a few pops of color into the design to really stand out. It works perfectly for Easter too! I chose to accent with the placemats, flowers and votives. Small touches that add big impact. The runner also ties it all together (more about that later).
My Easter decor inventory is pretty much non-existent, and so I headed to Target (naturally) to stock up. I found the cutest rabbit salt and pepper shakers, a $5 watering can to utilize as a centerpiece and egg-shaped appetizer plates.
I hated leaving these adorable egg-shaped plates bare, but I wanted you to be able to get a clear look at them! It's the perfect setting for an adorable napkin fold or a place card for Easter brunch guests.
If you know me, you know I'm all about my sweets. Cupcakes, carrot cakes, cookies - I don't discriminate. In the Target dollar section, I found these adorable mini cake stands which were the perfect size for the gluten-free cupcakes I scored at Giant. And yes, these little stands were only $1.00. I know. I'm also obsessed.
I can't forget to discuss that adorable table runner. Also from Target (I have an addiction), I loved that this would be able to withstand a couple of seasons. It's got blue, pink, yellow and is an off-white shade so it'll really be able to transition into Summer too.
Aside from the fact that this tablescape works with seasons, not just one holiday, it also works for different occasions. I set it up for a brunch with some sweet treats but it could also work well for a night with the girls, a dinner (I'd recommend adding some more blue so that it's a little less bright) or a tea party for the little ones.
The Barn at Bournelyf, tucked back in the heart of West Chester, PA will surprise you. A 1700s Pennsylvania bank barn was modernized just enough to maintain it's rustic charm, while the adjacent Manor House has a way of making you feel at home.
On-Site Ceremony?: Yes. Primarily a ceremony location, Barn at Bournelyf hosts a variety of options for you to consider for the big day. The Barn itself, the courtyard out back, down by the pond... the options are truly limitless.
Catering?: Bring your own. The venue itself does not have an in-house caterer, but will certainly provide recommendations.
Parking: Ample parking available on-site.
Available spaces?: The Barn at Bournelyf offers a variety of locations for ceremony, pre-ceremony prep, photo opportunities and intimate ceremonies/receptions.
Event Types: Ceremonies (of all sizes - there's even a Grotto that is ideal for up to 8 people!), intimate receptions, holiday parties, etc.
Getting Ready On-Site?: Yes. The Barn offers a space adjacent to the Sanctuary for the groom and groomsmen to prep while the Manor House' second floor has two dressing rooms and a full bath. Need more space? Feel free to use the Manor House' lower level Parlor as well.
Vibe: Rustic. Barn at Bournelyf was once a farm, and not much has changed. The grounds are still sprawling, the barn is still charming and the Manor House is still inviting.
Perks: The venue allows you to book their Manor House for pre-ceremony prep even if you aren't getting married there and their Church Sanctuary is non-denominational so regardless of religion, you could still have a church wedding if you desire.
Interested in booking? Email firstname.lastname@example.org for more information.
Since the beginning, the spirit and mission of Alexandria Catherine Events has been to encourage connection with the past to make the present (your events!) shine and to make reflecting on those moments in the future that much more special. With St. Patrick's Day approaching, we felt it was appropriate for us to let you inside a bit of what the holiday means to a member of our team and why it's so special to her. Below, our intern Molly shares a memory that she and her family cherish. We hope that you enjoy it!
Growing up, there were only a few things that I knew about my great-grandmother, or Mimi as we called her. The first was that we knew we weren't to make her mad. The second was that she was going to make a lot of food, and we were expected to eat all of it without complaining. Finally, Mimi was 100% Irish and proud of it.
Mimi loved my name for being so Irish and when I was born I was a redhead much to her pleasure. I have memories of visiting her at her home by the beach and as we got closer you could spot the house from a mile away - forest green and white with a matching shed. The color palate didn't change much inside either, although there was plenty of orange tossed in.
No matter the time of year, even in the heat of summer, Mimi would have some Irish stew on the stove and we were expected to eat all of it. When she passed, my Uncle was clearing out one of her 'off-limits' chests and found documents of hers.
After reviewing these documents, we discovered that my great-grandmother was actually born in a small town right outside of Liverpool, London. For years, she'd convinced us that she was right from Ireland, and we think she believed it herself. We later found out through ancestry research that... wait for it.. I am 0% Irish. Despite this, I feel a connection to the Irish heritage, even if it isn't mine. I was raised Irish and cherish the traditions and culture. Some parts of her beliefs rubbed off on me, and especially on St. Patrick's Day, I still love to pretend I'm Irish.
Unfortunately, recipe to Mimi's Irish Stew wasn't found in the documents and so my family has been left to attempt recreations. Here is my mother's rendition, which is very similar:
Mimi's (Who Is Not So Irish) Stew
2/3 cup uncooked pearled barley
1 tsp. salt
4 cups boiling water
2 tbsp. margarine/butter
1 large shallots/onion, diced fine
3 stalks of celery, diced fine
1 large carrot, diced fine
2 tsp dried carrots, or 6 tsp of fresh, chopped fine
1 cup (1/4 lb.) diced, cooked roast beef
14 cups water, divided (4 cups of water + 10 cups of water)
5 beef bouillon cubes
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. dried minced garlic
1 tbsp. parsley flakes
(1) Combine barley, salt and 4 cups of boiling water in saucepan until barley is soft (30-40 minutes). Drain in colander, rinse well with cold water. Set aside.
(2) Heat margarine in saucepan and sauté onion, celery, carrots and shallots until soft.
(3) Add beef, 10 cups of water, bouillon cubes, salt, pepper and garlic.
(4) Bring to boil, reduce heat, simmer for 15 minutes.
(5) Add parsley flakes and barley. Cook for 10 minutes longer. If necessary: add water.
(6) Combine all together and serve. Enjoy!