Happy Birthday, Blog

4yearscelebrate

Yesterday was my blog's unofficial birthday. Four years, folks. That's a long time in internet years. It's like the equivalent of my real age. Or the age I feel at least. This was my first baby. First came the blog, then came Bams then came (real) baby. And a Nora in between.

I don't think I've gone more than a week without posting. It's been a big commitment if I do say so myself. It's tough coming up with everyday content but so far I still enjoy the occasional posting. It's a public record of what I like and it allows me to go back and see how my stile and I have evolved. And hopefully sharing the things I'm into and inspired by have somehow inspired you too.

This definitely calls for a celebration and I'm for sure drinking champagne tonight. I should probably enjoy it with cake.

Cheers with a round up of pretty champagne flutes.

champagne-flutes

one :: two :: three :: four :: five :: six

Happy Thursday!


Cheers!

Here's a big ole fat cheers to the weekend everyone.

I say drinking can commence.....now.

Happy Friday!

image via Mary Ruffle

Guest Posting

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Sabra over at The Lonley Wife Project is my latest blog crush. I have Erika to thank for the introduction. Sabra and I hit it off and now we're counting down the days until we can get drunk together. This weekend she's in Chicago and she asked me to fill in for her today. I give you one guess as to what I may be posting about. If you give up, go visit here. Now!

And then get hooked on Sabra just like me.

Happy Weekend!

I probably won't see you back here until Tuesday.


Drink Up, It's Friday.

This white sangria, courtesy of Sandra Lee, is quite possibly the easiest thing I've ever made. I've had the recipe for years but just recently started sharing it with more people. My sister and BCF (Best Cousin Forever - a tongue-in-cheek take on BFF) both asked for it on separate occasions, along with receiving compliments from others as well. I figured it was time I share it with a larger crowd. You know, for all five of you who actually read this blog.  Some of us you can pound your alcohol but I kid you not, you can make this faster than you can drink it.

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup frozen peach slices
  • 1 cup peach schnapps (recommended: Dekuyper)
  • 2 (11.5-ounce) cans mango nectar (recommended: Kerns)
  • 1 bottle white wine (I think I used a Pinot Grigio. Nothing Fancy)

Directions

Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses.

People always seem impressed by seeing fruit in a drink, and you'll totally fool them into thinking you sliced it yourself. Plus, you'll school them by informing them that there is indeed white sangria.

Here's a little set-up I created incorporating some flowers I received from The Husband.