We’re excited to see Allyson and Steven’s Ojai, CA wedding featured in PRINT in the latest issue of Inside Weddings! Lilly & Louise created their invitation & rehearsal dinner invitation suites, as well as various paper goodness for the wedding day. Check out Ally’s creative idea for the wall of escort cards! We created the watercolor cards and Laura Hooper Calligraphy hand wrote each guest’s name. Event planning and design by BobGail Special Events.
We’re thankful for you, but what are you thankful for?
Win a set of 8 Lilly & Louise watercolor “thank you” notes!
To enter, simply:
1. Follow @lillyandlouise on Instagram.
2. Repost the contest photo, telling us what you’re thankful for.
3. Be sure to tag your post with #lillyandlouise and @lillyandlouise!
Contest runs from Nov. 12-19th. One entry per contestant. Winner will be chosen and announced on Tues., Nov. 19th @ 12pm PST.
We can’t wait to see what you’re thankful for!
We’re excited to share our 2013 Holiday Greeting Collection! Yep, it’s that time of year, friends–if you can believe it! We’ve added some new designs and retired some old ones. Feel free to peruse our greetings and contact us with any questions! Download the catalog here.
This week Flutter Mag launched their Summer issue and we’re excited to be featured! We created a do-it-yourself gift basket full of “a few of our favorite things,” complete with downloadable/printable tags so you can created your own gift basket for a friend or welcome basket for out of town wedding guests. Our basket included my local favorites such as a lemon from our lemon tree, handmade soap, almonds, local olive oil & balsamic vinegar, local wine, homemade cookies… and my favorite part of our gift basket was Kim’s homemade strawberry crumble baked in a mini mason jar! (They’ve included her recipe, too!) Here is a peek of our feature, and you can see the full issue here.
It’s been a whirlwind of a year for me. In fact, I can’t believe the year is already halfway over! There have been some great projects going on in the L&L studio, as well as at the Sigler house. Here are a few snapshots of what’s been going on around here lately.
Wedding Day-of paper goods on the production table / breakfast / paint swatch madness–trying to choose house colors / post Flutter Mag photo shoot prop consumption / watercolor heart escort cards / plums from our tree / my chalkboard art at Industry Home / Peachy comforting me the day I broke my foot / a visit with my incredibly creative nephew / our painted house
For more snapshots, follow me on Instagram @lesliesigler
When we moved into our house last December we had to remove a few dying trees from our new front yard. They were old and neglected and looking very sad. We left the healthiest looking tree in hopes to try and revive it. We didn’t know what kind of tree it was, but over the last few months we’ve been learning all about it. First with beautiful blush pink buds and blooms, then long, pointy leaves, and now after watching the fruit appear and having a taste we know it’s a plum tree (but don’t ask me what kind of plum tree).
As with the lemon tree at our old house, I’ve been inspired to make summery plum creations. My first: a plum galette. I’ve always seen images of galettes and wanted to try my hand at one. They’re so rustic and imperfect. I figured if it didn’t taste good, it would at least make a nice photo. Well it tastes great, even with a few sour plums mixed in (I’m learning when the right time to pick is). And it’s even better served warm with a scoop of your favorite vanilla ice cream. Our favorite is McConnell’s French Vanilla.
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy (I used a friend’s homemade Lemon Curd)
1. MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
2. MAKE THE FILLING In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.
3. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving