Somehow it’s August already. Summer has completely passed me by. And apparently blogging has taken a back seat, too. I’ve been spending as much time outside as I possibly can. I’m hosting my sister’s bridal shower in my backyard next weekend, so a lot of my time has been spent trying to jazz up my yard. It’s been really fun planning the shower! I can’t beleive it’s a week away. I will defintely do a big blog post about it.
I’ve purchased a lot of fun items (inluding the cute pink straw you see in these pictures) from a fabulous website called Minted. Minted is a global community of independent graphic designers and an online store that prints and sells the best of their designs in the form of paper goods.
I purchased custom invites from them and they were absolutely beautiful! I received so many compliments on them. I have a few more fun items coming my way next week and I can’t wait to share them with you! If you have an event coming up, or just need some cute blog props, I highly suggest checking out their website.
I’ve had a few overripe banana’s sittin’ around so the most obvious thing to do was to make banana bread. I opted to go with a new recipe I came across from Anna Olson. It’s egg and dairy free, which worked great, since I hardly had any milk left and I used up all my eggs at breakfast. This bread is incredibly moist and full of banana flavor, you won’t even miss the eggs or dairy! I chocked this bread full of walnuts, but it should go without saying that chocolate chips would be a great addition!