VIA: Hosfelt Gallery
This is exciting! I get to share one of my favorite things that came out of our wedding: the guest book. There are so many ways to handle a guest book, and we sure thought about a bunch of different ones, but ultimately Sarah had the idea of using postcards.
We already established postcards as a theme element with our embroidered save-the-dates and table numbers. After the collection phase, we realized we had quite a few surplus postcards that were really cool but that wouldn’t work for embroidering purposes. So we decided to put those extra postcards to use! We put stamps on all of them, addressed them to ourselves (using our custom address stamp), and displayed them in a rotating postcard tree on our “Welcome Wagon” table. Our guests were then instructed to pick their favorite, write us a little note, and mail it back to us when they got home or arrived at some other glamorous destination!
These are just a few of the ones we’ve received so far, and they’re still trickling in. Getting postcards is so much fun!
P.S. If you were one of our beloved wedding guests, but didn’t see or forgot to grab a postcard, please let us know! We’d love to send you one… perhaps with the Thank You card that we are late to mail to you…
We ran across the Made by Hand video series the other day, and it seems pretty interesting. The inaugural video happens to hit on both Sarah’s and my interests: handmade stuff and liquor, specifically Breuckelen Distilling Company. Can’t wait to see the next video, which look’s like it is about handmade chef’s knives. Definitely a series to watch.
We went through a brief, if not inevitable, cold spit last week, which I used an excuse to get back to the oven. If there’s a cure for a drafty old house, it’s got to be a hot oven, and one of the best ways to utilize an oven is with bread! Who doesn’t love munching on bread straight from the oven. Luckily for us, we stumbled upon a ridiculously easy recipe at 101cookbooks.com.
Easy Little Bread
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.
Makes 1 loaf.