the ultimate little miss blog

August 26th

Don’t you know it…

We LOVE our cocktail hour around here! And so what if we do? Do we talk about it too much? Too bad. These mamas need a drink at the end of the day!
Ok so how about when we are having friends over? The easiest way to entertain especially if you’ve had a long day…wine and cheese. Pop open a bottle of your favorite wine and set out some cheese, olives, grapes and crackers. And these slate boards from Brooklyn Slate make it that easy. You get a soap stone to write the name of your cheese and a knife to cut it!
We love these French cheese cocktail plates for easy nibbling. And we adore these cloth napkins from Folk and Faro.

categories: Cocktail party, Cocktails, Dave Robbins Photography, Dinner Party, Food, Little Miss Foodie, little miss party, Little Miss Party in a Box, Party, Party Stylists, Photography, Wine and Cheese

August 25th

Summer Breakfasts

After documenting all of our delicious breakfasts this summer, we’ve made a pretty awesome collection of pics! Breakfast is after all, the most important meal of the day!
It doesn’t have to be fancy, most breakfast food is simple and delicious.
Why not mix your favorite granola and flavored yoghurt, or pile it on to layers of fruit to make a parfait!
Smoothies are always a great alternative to eggs and toast, plus you can sneak those veggies in without the kids knowing.
Here are some smoothie components that are full of nutrition, no one will know they are getting their greens…
Start with a liquid: water, orange juice, milk (cow, coconut, soy etc).
Then add the greens: kale, spinach, swiss chard something sweet like fruit! Strawberries, blackberries, peaches, pears, apples, mangos, grapes.
Add a sprinkle of somethin’ healthy: flax seeds, chia seeds, nuts, cinnamon, nutmeg.
Whip it all up in a blender and enjoy!

categories: Breakfast, Brunch, Eggs, Food, Healthy, Little Miss Foodie, Summer Menu

August 18th

Mandy’s Meal & More

I don’t like brunch…said no one ever!
Seriously speaking…I actually don’t love eggs. I’ve had to get really creative in making them enjoyable for myself.
What better way to ensure salty and tasty goodness? Brie!
Melty, oozy, delicious brie.
Check it out…
Easy Brie-zy Omelette
Serves 1
1 cup of egg whites (I use the already separated kind)
2 slices of smoked salmon
1-2 slices of Brie
Pea shoots (or you could use spinach, arugula etc)
1 Tsp Mustard (I used dill mustard, any grainy kind will do)
1 Tsp Coconut Oil

Oil up the pan on Medium-low heat
Fill the pan with your egg whites, for about 2 minutes (use your judgment here)
Fill the Omelette with the brie, fold and flip eggs onto the other side
After about a minute your eggs should be ready to “dress”
Top with a thin layer of mustard, smoked salmon and pea shoots
Brunch is served!

categories: Breakfast, Brunch, Eggs, Food, Guest Post, Little Miss Foodie

August 12th

XO, I love you.

When throwing a shower there’s no reason not to keep it super simple. Less is more. White is chic.
We recently styled a shoot for a wedding shower and took a stab at a few Chex Party Mix recipes to serve up and I gotta tell you something…um, wow. I developed a major addiction.
While Michelle slaved away with Marshmallow fluff in the kitchen…I was trying to set the scene. But the sweet and saucy smell drew me in and I soon found myself knee deep in The Wedding Day Chex Mix.
To serve we found the most adorable letter bowls to spell out XO.
From the cupboard we had an old square of fabric which we turned into a triangle runner.
To drink we used shatterproof champagne glasses. Ready to toast the bride to be!
Have you ever tried the Sofia Coppola cans of champagne?  They are the cutest.
What’s a party without stripe-y straws? I mean c’mon. Don’t.
My favorite thing about a shower? A good favor. Cartons of that Wedding Day Chex Mix, Yes please. Tie it with a fat piece of hot pink ribbon and there you go. Thanks for coming!
Of course if you are having a shower in the NYC area and need a photographer….we will tell you to call on Raquel. She was the darling photographer of the photos you see in this post today.

categories: Appetizers, Baby shower, Baking, Brunch, Brunch, Dessert, Food, Holidays, Little Miss Foodie, Little Miss Mommy, little miss party, Little Miss Party in a Box, LMP On Long Island, Napkins, Party, Party Favors, Party Stylists, Photography, Shower, Sweets, Wedding

August 4th

Mandy’s Meals & More

You’re probably thinking: “watermelon again?”
Yes! Why?
Two reasons:
1: it’s delicious
2. It’s coming up to prime watermelon season (August)
Can you believe it’s almost August? Get your watermelon salads/slices/pops in while you can!
The recipe I created today is adapted from Bon Appetit’s new issue.
This amazing salad addition is sweet, sour, spicy and all around delectable.
And most importantly: zero waste! Love that.
See the recipe here.
Pickled Watermelon Rinds
1 Watermelon Slice
1 Serrano Chile, thinly sliced (I kept the seeds for more “zing”)
1 1” piece peeled ginger thinly sliced
1 star anise pods (I used a dash of cloves)
4 teaspoons kosher salt
1 teaspoon black peppercorns
1 cup sugar
1 cup unseasoned rice vinegar
Using a vegetable peeler (I carefully used a knife) remove tough green rind from watermelon; discard.
Slice watermelon 1″ thick. Cut away all but ¼” flesh from each slice; reserve flesh for another use. Cut rind into 1″ pieces. (You should have about 4 cups.)
Bring chile, ginger, star anise (cloves), salt, peppercorns, sugar, vinegar, and ½ cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes. Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
DO AHEAD: Watermelon rind can 
be pickled 2 weeks ahead. Keep chilled.

categories: Dinner Party, Food, Guest Post, Little Miss Foodie, Meat, Summer Menu



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