Mademoiselle Hope

DIY Escort Cards

Serving your guests a drink with an escort card is a creative and fun alternative for cocktail hour. It's a two for one and I heart it. :)

{via}

Friday, I attended the annual Century21 Gala with Thierry. He received their highest ranking award, the Centurion, for a second year in a row. I couldn't have been more proud of him that day for winning an award for Top 75 Real-Estate Brokers for Century 21 in Canada!

Love you, baby!!!

City Wedding

This beautiful roof-top city wedding was designed by Colin Cowie. Ain't it fabulous? {via}

Eat your heart out

*Sigh.

{via here}

Shoe Whore

Mother Nature, I'm ready for spring so I can walk outside in shoes. Anything above 5 degrees will do. Please and Thank you.

{Pammy by Steve Madden}

Wedding dresses: Lace

I always pictured myself in a romantic lace dress for my wedding day. I think they are timeless, elegant, and romantic which is exactly how I envision myself on my special day. Like I told my sister, Sihame, the day we went dress shopping, I want to look back in 10 years and still think that my dress is beautiful.

{images via}

1. V-neck sheath, Alvina Valenta
2. Strapless mermaid, Iness di Santo
3. Strapless mermaid, Modern Trousseau
4. Sweetheart neckline, Tara Keely
5. Strapless mermaid, Vera Wang

Tourtière

My cousin called me the other day and put us to the challenge. Make tourtière, a French-Canadian meat pie that is classic dish during the holidays. And I love me a tourtière so I was down. I put my research skills to the test, found some recipes that seemed pretty easy and put our cooking skills to test. We added our personal touch with a little extra spice here and there. Our pies came out perfectly and were uber delicious. *I will definitely be re-making this recipe during the holidays.

TOURTIÈRE

1 1/2 lbs of ground beef
1/2 lbs of veal
2 tbs of olive oil
1 onion, finely chopped
2 cloves of garlic
1/2 tsp of salt
1/2 tsp of black pepper
1 tsp of sage
1 tsp of thyme
1/8 tsp of ground cloves
A dash of cinnamon
1 egg
Ready made pie crust

1. In a pan cook heat the oil and cook the onion until translucent. Add the garlic and cook for another minute. Add the ground beef and veal until browned.
2. Add all the spices and cook for another 15 minutes. Let cool.
3. Preheat over at 375 degrees. In a 9 inch pie dish, place the crust and fill with the meat. Cover with more crust and paint slightly with egg wash. Cut holes in the top crust in order to let the steam out. Cook in the over for 45 minutes.

Bon appétit!