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He is Risen Collection at JCD.

p.s. My friend Corey was inspired by this time of year and wrote a song about it. His 10 year old daughter captured the song on his iPhone and I thought I’d share it with you. Click here to watch.

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Photos of this sugary sweet shower by Forever Photography Studio. For more details about the event, you can read about it at Style Me Pretty. Now, on to the nuptials! Professional photos below by Jasmine Starr Photography.
And, just for good measure, let’s see some love {and lettering!} in action:

Sharon & Ivan–beautiful people, beautiful hearts, beautiful day. Thanks for letting me be a small part. Kelly–can’t wait until next time. As for the rest of you lovlies, thanks for stopping by! I hope you enjoyed yourself. Now, where to find a macaron… xo, linds

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Just a little heads up to say that, as much as I LOOOOOOVE getting to design custom invitations, I’ll be taking a little break from that for the time being. But wait! Before you get sad, there is good news!

Good news item #1: There is hope for all of your custom invitation wishes. My amazing friend Sarah Axelson DOES do custom invitations and you really should give her a holler. You won’t be disappointed, I promise. You can check out her beautifully curated blog Hello My Dear and her work at Hello My Dear Design.

Good news item #2: I’m pushing pause on the custom invites because I’m having SO much fun focusing on event calligraphy as well as some other fun projects that have come my way. Hurrah! For services and pricing on what lovely lettering I’m still providing, you can check out my services + pricing page.

 Good news item #3: I am happy to be a part of a super fun event coming up this coming weekend at the Prairie Street Brewhouse. Ahndea, her Heirblooms, and I will be sharing a spot, so if you’re in the area stop by and say hello–we’d love to see you! xo, linds

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[photographs by Paul Johnson Photography. More here: Southern Weddings]

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Easiest Ever Broccoli Cheese Soup From My Mom’s Church Cookbook From 1987
Makes about 4 big bowls
- 2 cans Campbell’s Cream of Celery Soup
- 1 Jar Cheese Whiz (yes, seriously).
- 1 “head” of fresh broccoli (the original recipe calls for frozen, but then you can’t control the quality or the occasional woody bit of stalk you’ll run in to when you use the frozen kind)
- Half & half
The directions from the cookbook go like this: combine all ingredients and heat.

My Directions:
1. Fill soup pot with a shallow amount of water. Bring to a boil.
2. As you’re waiting for water to boil, use a kitchen scissors to cut little broccoli florets directly into the water. You can make the pieces as large or as small as you like. I like small little trees with an occasional large one here and there.
3. Boil the heck out of the broccoli. I’m not sure how long. As long as it took me to change Eva, get Riley fresh water, and change into sweat pants. You just want the broccoli to be tender and kind of falling apart.
4. Turn off heat, put lid on soup pot, and use lid to drain most of the water out of the pot. For me, I keep about an inch of the bright green broccoli water in the pot.
5. Put soup pot back on stove and turn heat to medium. Pour in soup and Cheese Whiz and stir until well incorporated. Once it’s mixed well, add half and half until your soup reaches your desired thickness. I used probably just over a cup. (Tip: when you’re reheating the soup, you can add a little more half and half or milk to stretch it a little further).

Optional add ins: I add about 1/8 tsp black pepper and garlic powder. I also top with shredded cheese because, why not? I’ve also added shredded rotisserie chicken to make it more like a meal. Shredded carrots are also nice.

Serve with bread and enjoy. Stay cozy! xo, linds

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The snow is falling and I’m still in my pj’s in an empty, quiet house–a trio of things that haven’t happened since last winter! Thanks to my super-helpful mother-in-law, who offered to take the babe while I take a few hours to get my life together, I am finally able to stop in to say hello. Finally! What a season this has been! On November 15th–2 and a half weeks early–D and I welcomed little miss Eva Love into our lives. I had no idea I could love something this much. I’m 30 years old as of Christmas Eve, and never in my life thus far have I experienced anything like motherhood. Eva is amazing. If it’s possible, I fall more in love with her every day. Watching her {and my patience} grow is such a testament that we have a Creator I can’t even believe it. I am so grateful for this beautiful, healthy, precious little Love. And for a wonderful husband to raise her with. {And, for an amazing group of super supportive and grace-filled friends and family}.

Just after Eva was born, I got right back to work at Heartland. {That’s what I get for having a baby just before Christmas!} No but seriously, I love and am so proud to be a part of the Christmas season at church. The whole month of December seems a little blurry still, but as far as I can tell we all made it. My friend Laura says that in a baby’s first 3 months of life, as long as everyone is fed and alive, you’re doing great. Perfect. That, I think, I can manage.

I am so excited to begin this next year. I am slowly getting back in the swing of things, day by day deciding what new projects I can take on. If your email is one of the hundred that I need to get back to, I apologize. I’m doing the best I can in between feedings! I’m also going to be updating my site {I promise this time!} with new samples of work and proper pricing information so check back for that. In the meantime, I’m excited to be doing some more collaborating with the lovely Emily at Jones Design Company. {Valentines print coming your way soon!} And very hopefully, I’ll get back to blogging more routinely as well. {I, too, got tired of seeing “apple dip” every time I looked at my site!}

I hope this post finds you cozy, and healthy, and well. Thanks so much, as always, for your support and compliments and prayers. Keep checking back! xo, linds

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Apple Dip
1 8oz block of cream cheese, softened a bit {this last time I tried the low fat. Eh, it was fine. I’d stick with regular. I mean, you’re making a dip that’s sugar and cheese so really, now is not the time to cut caloric corners}.
3/4 Cup white sugar
1/4 Cup light brown sugar
1 capful of vanilla extract
a handful of salted  cocktail peanuts {I buy the little single serving snack size you can get by the check out or in the snack aisle… costs less than a dollar}.

Directions:
Put softened cream cheese in a bowl. In a 1 cup measuring cup, fill it 3/4 full with white sugar and top off with brown sugar. Don’t be stingy. Heap it up a little. Don’t stress about measuring. Pour in one capful of vanilla extract. Stir wildly with a spoon. Some recipes say you can beat it with an electric mixer, but in my opinion, who wants to dirty another dish? Once you’re done stirring until everything is well incorporated, stir in the peanuts. {If you or a loved one has a peanut allergy, it’s totally fine to skip this part. Tastes even more like cookie dough with out it. Oh, that makes me think you could probably even add mini chocolate chips. Heck, if you’re going to do that I would probably just skip the apple and just eat it with a spoon…}. Serve with cut up apple pieces. Enjoy! xo, linds

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