beet&baguette

food, travel, lifestyle, and a hearty serving of motherhood

Month: May 2014 (page 2 of 2)

Wedding: The Details

Countdown to “I do.” – 238 days!

Richard and I spent a good portion of yesterday at PeakFest, an annual downtown Apex celebration including food, local vendors, and live music. The weather was absolutely beautiful. We’ve gotten lucky this weekend, because today is gorgeous, too!

We ventured into Antiques on Salem Street to poke around and look for any gems that may be hiding amongst the massive amount of stuff / junk / dusty memorabilia. I found the most beautiful pair of champagne coupe glasses and HAD to have them. When we got to the counter, the owner showed us a matching pitcher and 4 matching salad plates — all equally gorgeous.

We bought them all.

Each piece needed a soapy wash, so here are some “before” and “after” pictures that I took today.

Before being cleaned…

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

And after…

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

If you remember, I shared a small collage of photos in the post about A Color Palette — some of those photos showed gold-rimmed dinnerware and glassware, so this was an amazing find!

For our wedding, we plan on using the champagne glasses for the two of us and two of the salad plates for our wedding cake plates!

I couldn’t be more excited.

xo Cassie

The Best Buttermilk Pie

I’ve finally found my go-to recipe for Buttermilk Pie!

Pie 2

Buttermilk Pie // slightly adapted from this recipe on Food.com
Yields 1 pie

1/2 cup unsalted butter, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell (I bought mine at Whole Foods)
Maldon sea salt, for sprinkling

1. Preheat oven to 375°F.
2. Beat the butter and sugar together until well incorporated.
3. Add the eggs and beat; then beat in vanilla.
4. Stir the dry ingredients together and add to the batter alternately with the buttermilk; beat until smooth.
5. Pour into a deep dish pie shell and bake at 375°F for 10 mins, then reduce heat to 350°F and bake for 45-55 mins.
6. Pie top will turn a nice golden brown. Use a knife to determine if the inside is cooked through, as it should come out clean.
7. Chill overnight.
8. Slice and enjoy!

Richard and I both highly approve this recipe. (More wife points for me!)

Pie 3

I finally splurged and bought a box of Maldon’s Salt and I’m SO glad I did. Big, chunky flakes of sea salt add a nice crunch to the top of this custardy pie.

Pie 4

Pie 5

I hope you’ll try it!

xo Cassie

Newer posts

© 2017 beet&baguette

Theme by Anders NorenUp ↑