the ultimate little miss blog

May 22nd

Ready, Set, Weekend with The Garden of Eatin’

Thai food happens to be one of my favorites and the men I live with are obsessed with anything noodle oriented. Sometimes I wonder why? Perhaps it was because I ate a ton of cantonese lo mein throughout each one of my pregnancies? This could be why my kids hand chopsticks easier than a fork.

Whatever the reason, I can incorporate noodles into almost everything and be happy. I have made pad thai for years and have really not been impressed with the recipes that I’ve tried. I decided that the best pad thai is the one that you don’t add 100 ingredients to…..this one has less than 20…. don’t get scared when you see the long list of stuff below. It’s basically the entire contents of my fridge and pantry. ha ha.


Simple is best. My version of this dish includes tofu and chicken. Feel free to go Pad Thai wild and add anything you wish. Line up the ingredients and let’s get our chopsticks ON.

How to:

1/2 pkg skinny rice stick noodles
2/3 cup chicken stock – low sodium
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime rind
2 tbsp lime juice
1 tsp chili flakes
4 tsp vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breasts, sliced
1 package firm tofu, cubed
4 carrots, thinly sliced
1 sweet red pepper, sliced
1 clove of garlic, minced
1 tbsp minced gingerroot
2 cups bean sprouts
1/4 cup chopped unsalted peanuts

Prepare rice noodles according to package directions, rinse in cold water and set aside.
In a small bowl, whisk together chicken stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and chili flakes; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken and tofu, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with peanuts and optional green onions.




See ya next week!
debi @thegardenofeatin

Find Debi’s Recipes on her blog, Simply Beautiful Eating.

categories: Chicken & Turkey, Food, Guest Post, Little Miss Foodie, Pasta, The Garden of Eatin'

May 20th

Celebrating Seventy with a Whimsecal Garden Party

Now seriously speaking….I have an addiction. To celebrating. Sounds a bit ridiculous, but people who know me will tell you, I’m obsessed.
So you bet your bottom dollar I was gonna be riding my sister, Mandy to put together the best damn party our mother would ever see, for turning 70.
mom bday 2
Mandy is an intuitive one, who has an eye for bringing people’s passions to life.
Our Mom loves color, flowers and breakfast. So Mandy and I both knew a beautiful brunch with close family was a no brainer.
Mandy found the most perfect invitation on Minted and we were hooked. The palette, the whimsical flowers and the pop of gold. Too too good.
The Pinterest board was born and Mandy got to pinning. At the end of the day….she made the Pinterest board come to life.
So how does one do it? How do you put the pieces of a Pinterest board together? One would start like this…
The table. If your dining room table doesn’t work, rent one! Mandy found this rustic wood beauty online through a vendor who purchased these for his wedding and now rents them out. Genius!
Do yourself a favor and spring for a few inexpensive rentals. Chairs, plates and linen napkins. Add cutlery and glassware if you need to.
Bring the outside in! Look at the runner. The incredibly talented Becky of Blush & Bloom styled lush greenery and flowers to make the most stunning runner my eyes have ever seen. Becky offers flower styling classes in Toronto…wishing I could be there a bit more often to take them with her!
For brunch we called upon the talented Food Dudes to whip up a menu that was both delicious and beautiful. They were a pleasure to work with and brunch was off the charts.
To drink, Mandy made a simple strawberry syrup and added it to prosecco with a fresh strawberry to garnish.
Since nobody has an event without taking pictures any longer….a backdrop is a pretty fun way to create interaction at the party. We found this pretty pattern from Minted and customized the backdrop for our Mom.
What comes next? Dessert!
I’m SURE  you’re aware of the NAKED CAKE trend that is happening. These days a bare bottom cake is all the rage.
mom bday 1
Well Becky went right on over to our naked cake and added some stems to dress it up for the occasion, while we topped it with a glittery “seventy” from the All that Glitters Shop.
For the cupcakes our Aunt Debi of the Garden of Eatin’ worked with her friend Baked with Joy to design these hand painted cupcakes which styled perfectly into our Boobie’s vintage tea cups.
The party was perfection and Mom had the most wonderful time.

We owe a huge thank you to the vendors that we collaborated with on this party as well as a shout out to the team at Style Me Pretty Living who featured our party last week!

Scarlet O’Neill: Photographer
: Invites/Menus/Backdrop
Woodstock Rentals:  Wood Table
Blush & Bloom: Florist
The Food Dudes: Caterer
Baked with Joy: Cake & Cupcakes
All that Glitters Party Shop: Cake topper
Event Rental Group: Chair, Tabletop rentals

categories: Birthday, Brunch, Brunch, Cake, desserts, Flowers, invites, Little Miss Foodie, little miss party, Party Stylists, Photography, Toronto

May 19th

Cheese Board Basics

Why don’t you come over for a glass of wine before dinner….?
What does that mean? It means, cheese + wine. My favorite combo ON THE PLANET EARTH.
Now how many ways are there to put together a board of cheese? A LOT!  So today we’re rounding it up for you…to make it super easy. You can do this is in less then 20 minutes flat…
* Crackers
* 2-3 types of cheese: soft, hard (cube it) and stinky
* Grapes and/or dried fruit and nuts
* A cured meat if you so desire
* Cheese knives, cocktail plates and napkins
Don’t forget the olives and I love serving crusty bread. I even like to add a little rosemary to the plate for the woodsy aroma and the fresh green pop that it gives to the board.
So what are you waiting for? Invite your friends over…we just made it so easy for you to do so!

categories: Appetizers, Cocktail party, Cocktails, Dinner Party, Holidays, Little Miss Foodie, Wine and Cheese

May 18th

Studdly Designs, Our New Favorite Jewelry

studdyly 15

Have you noticed how awesome all of the graphics on the website and inserts for Little Miss Party in a Box have been? For the past few months, we have been lucky enough to have the help of the lovely Maggie Antalek, who just recently graduated from Northeastern University with a BFA in Graphic Design. In addition to being an incredibly talented graphic designer, at just 22 years old, Maggie is also the founder and designer of Studdly Designs, a Boston-based jewelry company that she started back in April of 2013.


Maggie started out making jewelry while studying abroad in Florence, Italy in the spring of 2012.  The business has since evolved to include not only bracelets, but necklaces and earrings. Maggie uses genuine leather and certified gemstones for all of her bracelets and necklaces, and every piece is hand made.



studdly 16

The amount of time and attention to detail that goes into each bracelet is truly impressive.  She will even create custom pieces for you! She recently created a custom cuff for our friend Ilana of Mommy Shorts, which she posted to her @pinkinnyc Instagram account!  How gorgeous is this bracelet?!



I know Maggie from Northeastern, and I have been been obsessed with her jewelry from the start.  My Instagram feed is peppered with pics of me sporting my Studdly’s, and I wear something that Maggie has made almost every day.  Here are a few examples:


I take them everywhere with me, London and Bonnaroo included:



Here’s a shot of me wearing my favorite Studdly bracelet at a recent LMP party, taken by Raquel Langworthy:


I happen to have two more bracelets coming my way right now, and I am a little giddy about it.


If you don’t already, you should absolutely follow Studdly’s Instagram feed for gorgeous pictures of Maggie’s work.  Take a gander at her shop on Etsy to see what she has available right now. You can also email Maggie at if you’d like to place a custom order!



Get ready to be obsessed!

xx, Abby

categories: Fashion + Style, Gifts, Uncategorized

May 15th

Ready, Set, Weekend with The Garden of Eatin’

Lilac 3
As you all know by now, there is a story behind everything I do.
Photo 2015-05-13, 3 39 24 PM
Last year, I made some really cool yogurt ice pops. They were a big hit on Instagram and were actually featured on Martha Stewart’s feed. I DIED. Almost a year has passed and one of the things I really wanted to do with those pops was to use an obnoxious amount of lilacs in the shoot. By the time I went out to the local park to STEAL these lilacs, they were all dead and gone. Instead, I substituted some white blossoms which were nice but they were NOT lilacs.
Photo 2015-05-13, 3 38 30 PM
For the past two weeks, I have been stationed outside the park “tree watching”. You know I’m nuts right? Well, let me tell you that there was no way on earth I was going to miss LILAC SEASON this year. NO WAY!!!

Yesterday, I donned my “flower stealing” disguise – dark sunglasses, hoodie, plastic grocery bag along with a pair of garden shears which I found buried in the garage. It was a dreary, dismal day – not great for a photoshoot – but I was determined to get this done. I left the house at 3:30 p.m. – perfect timing with the dismissal of about 500 students walking through the local park – NOT!

I walked inconspicuously along the chain link fence that private properties back onto through the park. Whipped out the shears and started going wild – “Edward Scissorhands” style. I helped myself and came home with a loaded bag of beautiful flowers and some greenery while onlookers gawked and pointed. Come on……..don’t they know who I am by now? I mean really.

I tried another recipe this year for these delicious cold treats and you know what? I have to be honest. EVERYTHING tastes better with a bit of FAT added to it. Yes, there is heavy cream in these pops, but they were so smooth and dreamy it was WORTH every one of the 50 calories each. (#notsobad).Lilac 1
Now look at these babies? They are OH SO PRETTY right? Keep calm and remain seated. You absolutely do not need to fuss with the drizzle here. These popsies are perfectly fine PLAIN but I just had to play Matchy Matchy with the lilacs and greenery so I made the chocolate drizzle. The other option is to simply dip them in good quality chocolate – IF YOU MUST. They are just as good naked so let’s get going.Lilac 4
COCONUT LEMON ICE POPS – with very optional Blackberry & Matcha drizzle
6 oz coconut milk
6 oz heavy cream
2 tbls honey, agave or maple syrup
1/4 tsp vanilla extract
1 tsp lemon zest
1/3 cup shredded coconut, unsweetened
Combine first 5 ingredients in a mixing bowl. Stir in the shredded coconut. Ladle or pour the mixture into molds and freeze for a few hours, or until set. With frozen pops still in the freezer, prepare the chocolate drizzle. Remove pops from molds and place on a cookie sheet or cutting board lined with wax paper. Get ready to drizzle fizzshnizzle.Lilac 2Lilac 9
Optional Chocolate Drizzle:
1 cup good quality white chocolate, melted & divided into two bowls Add-ins blackberry syrup & matcha tea

Blackberry Syrup: 1/2 cup fresh blackberries puréed in food processor. Strain juice through sieve. Place juice in medium saucepan with 2 tbls sugar. Over medium heat cook until thickened. Let cool completely before adding to melted chocolate.

Into first bowl with chocolate, add 2 tsps of blackberry syrup. Into second bowl with chocolate, add in 1 tsp cooking grade green matcha. Stir well and place into small plastic zip bag. Cut one end with a tiny hole and drizzle over ice pops. The chocolate will harden almost instantly. Place back into freezer for 10 minutes to harden completely.Lilac 6Lilac 5
I made 10 …5 are left and I was the only one home. Uh oh.Lilac 7Lilac 8
See ya next week!
Debi @thegardenofeatin

categories: Dessert, Little Miss Foodie, Summer Menu, Sweets, The Garden of Eatin'



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