Did you know that it’s really hard to get work done while in Vegas? ‘Cause it is. Something about the crowds of people, neon lights, fantastic eateries, & party-all-night mentality in this city makes it a little bit challenging to focus on email…I swear, I’ve barely even gambled! (And I’m determined to win it all back tonight!) The truth is, I have been squeezing in quite a bit of work where I can as we ramp up for our big new site launch on Monday! Stay tuned for a new design, new name, and added features that will hopefully make this blog an even more fun place to stop by and explore. What are all of you up to this weekend? Hope it’s fab, and enjoy a few of my favorite links from the week!

The next-best thing to a frozen margarita.

A year of inspiration from Jordan.

This gives “natural beauty” a whole new meaning.

Anyone else feeling the need for a cleanse?

Clean-slate rooms for the new year.

Clever uses for cupcake liners.

Love this stripey take on the classic trench.

A pretty pretty peony bouquet.

*image via Oh Happy Day!

One of my favorite elements of the tables is the beribboned menu cards. Such a fun way to add color and texture to an otherwise white table! We simply cut three long strips of ribbon, made tiny slits in the top and bottom of the menu cards, then ran the ribbon through the back. Loop the entire thing over a square-folded napkin for a sweet look.

Fluffy pom-poms adorned the top of our favor boxes (holding vanilla & lemon cake balls!) They added plenty of whimsy and were super easy to put together. Check out our DIY instructions here.

And thanks to our fab vendors for helping us make the event so gorgeous…and delicious!

While it always looks elegant, what I love most about letterpress printing is how it feels to the touch… the three-dimensionality just feels so luxurious. That said, you can imagine the ogling that ensued when I laid eyes on this destination wedding welcome invitation… letterpress on the front, sewn onto gorgeous fabric on the back. Textural heaven! Just thinking of all the possible font + print + color combinations gets me giddy. It might be best to keep this invite away from me, because something tells me I’ll have a hard time keeping my eyes and hands off of it.

*image by John Dolan via The Bride’s Guide: Martha Stewart Weddings

*spotted via Oh Joy!

Alright, my dears…I’ve put it off long enough. I’ve been mulling over various New Year’s resolutions for the past few days, and after being thoroughly inspired by Grace’s, Erin’s, Crystal’s, & Anne’s, I decided I was ready to put them into words. But it wasn’t until I came across Tolly’s post on creating a New Year’s word that all my thoughts started to become themes, and I was able to hone in on what my real focus is for the coming year. So, without further ado, my words for 2011…

1. Give. I’ve learned from experience that by far the most satisfying moments in life are those when I lose myself in the joy of giving to another person. Whether it’s a heartfelt letter to a friend, a warm batch of brownies to our next-door-neighbor, or simply letting someone go ahead of me in line… it’s those little things that I want to be way more intentional about in the new year, and not let the busy-ness of life stop me from approaching each day with a generous spirit.

2. Savor. This is a big one for me. I’ve always been an extremely goal-oriented person, and while it’s a trait that’s served me well in terms of achievement, I’ve noticed lately that sometimes my eye is so set on the goal that I miss out on the enjoyment of getting there. I’m incredibly lucky to have a job where I get to pursue so many of my passions, and I’m determined to be more mindful of taking time to savor the little moments each day: the creativity that comes from crafting a client’s party, arranging flowers for my office, and turning off the computer once in a while to take a walk or sip a cappuccino!

3. Risk. Okay, this one started with thoughts about lipstick. I’ve always been a neutral gloss kind of girl, but during the last couple of weeks, I’ve started swiping on a dramatic shade of crimson. I’ve suddenly realized how much fun it is to wear something that really pushes me out of my comfort zone, and its encouraged me to take more fashion risks over the next year. Life’s too short to play it safe all the time, right?!

4. Grow. Although I’m determined to slow down and savor… I also want to keep growing, be creative every day, listen to others’ ideas and be unafraid to try something new. I’m eternally grateful to all of you who read every day, and my goal for this blog is to reach new heights of creativity and style during 2011. Cheers to living each day of the year intentionally!

*images: gifts, balloons, hat, plants.

They all sound pretty appealing right now, and these global-inspired pieces from Anthropologie bring a touch of the exotic and a major dose of color to the table. They won’t satisfy my wanderlust, but they’ll definitely add a touch of sunshine to grey January days.

*shopping: sun-tipped serveware, ikat mini bowl, kebaya mug, spindle bead napkin ring

I will never forget my first visit to Paris. My mother & I, exhausted after hours of deciphering the underground subway maps, finally climbed a random set of plaza stairs to coincidentally stumble upon the Notre Dame Cathedral. The architecture junkie in me sent chills to my arms and (believe it or not) tears to my eyes. The frustration of the first half of the day immediately dissolved into oblivion… and I’ve been infatuated with France ever since. These Parisian Inspiration images, shot by the amazing Corbin Gurkin & featured on Style Me Pretty, stirred in me the same flood of emotion I felt on that fateful day… as I was once again reminded of my love for the french aesthetic. Be sure to check out all the breathtaking photos, but until then, enjoy a sneak peak…

Certainly there is a time & a place for flowers to to be dainty, sunlit, and bright… but a bouquet with edge is outstanding in its own bold way (such as this one by Blossom and Branch). We are absolutely blown away by all these arrangements, spotlighting flowers in dramatic, dark shades… and finding that they can put an entirely new spin on winter florals. You can count on these bad boy blossoms to make a statement in any capacity. Enjoy perusing some of the best…

*images: {top to bottom} Blossom and Branch; Saipua; Blooms of Hope; the nouveau romantics

I know we’re just taking down the tree and polishing off the last Christmas cookie, but is it too early to say... love is in the air? I couldn’t help but peruse the Valentine’s offerings from a few of my favorite stationery shops today, and it got me thinking about a romantic meal for two. This Marie Antoinette-themed dinner party hosted by fashion designer Zang Toi would be perfect for such an occasion, and his Crème Caramel is as beautiful as his couture creations. A deliciously-light ending to a meal that will leave you in the mood for, ahem, other activities.

Follow the jump for recipe…

Coconut Crème Caramel

*8 – 10 servings

• 1 cup granulated sugar
• 1/4 cup water
• 10 large egg yolks
• 3/4 cup light brown sugar
• 2 cups heavy cream
• One 13-oz can unsweetened unsweetened coconut milk
• 1 1/2 tsp pure vanilla extract
• pinch of salt
• 1/2 cup sweetened shredded coconut, toasted

1. Preheat oven to 350. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass baking dish to coat the bottom.
2. In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish’s side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate overnight.
3. Run a knife around the edge of the custard. Set dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish, then turn the custard and caramel onto the platter. Top with toasted coconut and serve.

*images & recipe from Food & Wine