On 7.11.14 Amy and Bryan tied the knot at The Ranch at Bandy Canyon in Escondido, CA. This serene and tranquil venue was a breathtaking backdrop for one beautiful wedding. I had the pleasure of Coordinating and help Design their special day, and was impressed with Amy’s DIY Skills for the decor leading up to the big day!
After having Amy and Bryan approve the Ceremony Arch Design, I could not wait to see the final outcome! Without further adieu, here is a compilation of a beautiful couple’s perfect wedding day, courtesy of True Photography Weddings.
This past weekend when my husband and I were back in Franklin, TN., not only did we have a Gender Reveal Party for our Baby Oli, we had a Gender Reveal Photo Shoot too! In the fields where the Battle of Franklin took place during the Civil War, one of our fondest memories was visiting this site at the Carnton Plantation.
Pure countryside bumbling with bees and a warm breeze, my father-in-law Kerry Oliver took some creative photos of us, edited by Molly Dillon Photography. Without further adieu, we are excited to announce the gender of our Baby Oli!
After our Anniversary Vacation back to Nashville, TN., I could not wait to get home and try out Recipes from Merridee’s Bread Basket in downtown Franklin, TN. I picked up their Cookbook only to discover that their famous Chicken Salad Recipe was no where to be found! Luckily my Mother-in-law had their old cookbook which had this delicious and easy recipe…phew!
I am not sure if I just missed Merridee’s so much, or if it was a major pregnancy craving, but we had a Chicken Salad Sandwich for lunch 4 days out of the 9 that we were there…it’s that good y’all. Not only is the Chicken Salad just like Grandma used to make, their Oatmeal Bread is probably the most delicious home baked bread I’ve ever had (sorry Grandma). Stay tuned for that Recipe, I plan to make that next!
FAMOUS CHICKEN SALAD
1 lb of chicken tenders
1 cup buttermilk
1/3 cup chopped celery
1/3 cup mayonnaise
place chicken tenders in a 9×9 glass pyrex dish.
sprinkle with salt and pepper to taste.
pour 1 cup of buttermilk on top of chicken.
bake until tender and no pink shows inside at 400 degrees, approximately 20-30 minutes.
let cool and chop into cubes.
add 1/3 cup chopped celery.
add 1/3 cup mayonnaise (I used light hellman’s mayo…do not use miracle whip!!!)
mix well and served chilled on a bed of lettuce or on sandwich bread.