Love Birds Bridal Shower

Last weekend, I helped host a bridal shower for one of my old roommates, Allye. It was so fun! I have got the party throwing fever, now. All of the hostesses worked hard to get the party just right, and everyone did a wonderful job! I’m just going to focus on the dessert table:

Dani and I made these bird’s nest cupcakes. We used chocolate and french vanilla cake, topped with fluffy vanilla buttercream frosting, dipped them in toasted coconut, and finished them with Whoppers Malted Robyn’s Eggs.

And I also made white chocolate dipped Oreos. I kind of couldn’t stop eating them.

And these are the hostesses with the pretty bride! From left to right: Mindy, Julie, Allie, Allye, Amy, Allison, Dani, and me.

Now I get to start planning a bridal shower for my sister, Ashleigh. Wooo Hoo!

-Kelsey May

*All photos were stolen from Allye’s Facebook, but I’m pretty sure they were taken by Robyn Allison, the genius photographer. Correct me, either of you, if I’m wrong!


makes it all better

When I am done typing on my phone, I have a habit of trying to return to the home screen and put the phone to sleep at the same time, and I end up accidentally taking screen shots.

You have no idea how many screen shots I have in my phone photo album.

Today, this was my screen shot of a conversation with my co worker while she was on her way to work. Her response was, “oh yay!”

The moral is, it really doesn’t take much to make office workers happy. We like pastries. You’re upset, you think your morning is ruined, but wait… there are still pastries there? All Better!

GPOYW 4.13.2011

i’m so serious right now
(really, that’s as serious as I can possibly get for a picture that i’m taking of myself for no reason other than just to take a picture of myself)

p.s. all i can see is that tuft of misplaced hair on the left, and the eyebrow that needs a combing on the right. oh, and of course the ever present big nose pixie cut.

never again.

You know, I’ve been wondering what kind of shirt to definitely never wear with a pixie cut, and I think I’ve got it now. Won’t make that mistake twice. Especially the part about the rolled up sleeves.

GPOWT 4.12.2011

He’s chewing the cardboard box in the corner. I walk over, he starts hopping in circles around me, sees I have my phone out as a camera, stands on his hind legs, tilts his head, and looks up at me. HAM.

I’m worthless.

Chicken Pad See Ew

When I lived in Central Texas, I used to go to an awesome Thai food restaurant with one of my favorite people in the entire world, Dani. Mostly, I miss those times, but I also really miss that food.

If you haven’t guessed, they don’t have Thai food in my neck of the timberland forest.

Asian food is really intimidating to me, because I don’t understand the spices and sauces. It all just seems magical and, you guessed it… foreign.

But last night, the craving became too much for me to suppress, and I succumbed to my ambitions. It was one of the easiest meals I’ve ever made, and quite possibly THE most delicious (Yup, I said it.) Luke and I each ate two portions, and were still kind of wanting more.

Chicken Pad See Ew (East Texas Style)
serves two really hungry people

10 ounces “No Yolks” egg noodles*
1/4 cup, plus more as necessary, olive oil
2 cloves garlic, minced
2 small chicken breasts, thinly sliced (makes about 1 cup)
6 tablespoons low sodium soy sauce
3 tablespoons sugar
2 eggs
1 cup fresh broccoli florets

Cook noodles according to package directions until al dente (don’t overcook!!). Drain, set aside.

Meanwhile, heat 1/4 cup olive oil in a wok over high heat. Add minced garlic. It will pop and sizzle, so be careful! The high heat is necessary for an authentic Thai flavor, but if you start getting stressed or feeling rushed, you can lower the heat a bit.

Add sliced chicken, stir to cook. Once it begins to brown, add the cooked noodles. Stir to separate any noodles that are stuck together.

Add the soy sauce and the sugar, stir until everything is well coated.

Using a wooden spatula, open a spot in the middle of the wok and crack both eggs in the open spot. Stir until the egg begins to solidify, and then stir it into the noodles. Add broccoli florets, and stir continuously until the broccoli begins to wilt, about two minutes.

If the dish seems a little dry, drizzle a little additional olive oil over the dish, and stir well. Serve with Sriracha hot sauce on the side– I smother mine with it!

*Authentically, you’d use wide, flat rice noodles, but they were unavailable to me. I bought 12 ounce bag of yolk free egg noodles, cooked the whole bag, and didn’t quite use all of it. So, the 10 ounces is approximate.

Kelsey May


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