{ RECIPE :: Orange Sorbet }

I can't stop! I want sorbet ALL the time now! I made another recipe yesterday to use up all the oranges that have been sitting on my counter and oh my goodness was it good! Wonderfully refreshing! While the recipe says you can freeze it and serve it later, I recommend eating it right away! The texture and consistently straight out of the ice cream maker is perfection!

INGREDIENTS:
2 cups orange juice {the juice of roughly 6 oranges at room temperature}
4-6 Tbsp sugar
1-2 Tbsp water

DIRECTIONS:
1. Squeeze the juice out of the oranges. {To get the most juice out of each orange use oranges at room temperature.}
2. Pour the sugar into a small saucepan and add 1 Tbsp water or just enough so that the sugar can completely dissolve when heated over low heat.
3. Once the sugar has dissolved, add it to the orange juice, sweetening the juice to taste.
4. Chill the sweetened juice for 1 hour or until cold.
5. Churn the sorbet according to the directions of your ice cream maker or pour it into a freezer-safe pan and alternate freezing it and whisking it with a fork to beat the ice crystals out.
6. Scoop out the remaining pulp from four of the orange halves to create bowls.
7. Divide the sorbet into the four orange halves and serve it immediately.
8. If you won’t be serving them immediately, place them in the freezer until they are completely frozen and then cover them with plastic wrap or place them in a sealed container.
9. Prior to serving them let them sit at room temperature for 5-10 minutes.

{ Welcome Back :: Wedding Season! }

Last month I dove head first into the wedding season with my first gig back since baby! Luckily, it wasn't just wedding, but my Uncle Mike and his fiance Kim's big day! I absolutely love how gorgeous these simple white arrangements turned out. I wish you could have seen how amazing they looked on the yacht as it cruised through the Newport Harbor. It was such a fabulous day of celebration!

Shortly after this wedding finished, I turned around and did it all over again...the very next weekend! This time for the biggest wedding I think I've ever done! With 17 centerpieces, 10 aisle arrangements, cocktail tables, bouquets, boutonnieres, and on, and on, the work was definitely no piece of cake! But thankfully it was oh-so-worth it in the end to see the beautiful result. I just love how fabulous everything turned out!

To see more photographs of this beautiful wedding and the Newport Harbor wedding, click HERE or visit my floral blog at: www.designbyaubrey.com.

{ RECIPE :: Watermelon Lime Sorbet }

This recipe has changed my life! I've had my eye on it for weeks...ever since someone pinned it on Pinterest. And I've been dying to try it out. Well, I finally did and I'm OBSESSED with this delicious treat! Seriously, SO GOOD! I'm pretty sure I could eat this stuff every day for the rest of my life and never get sick of it. Yah, it's THAT good!

INGREDIENTS:
1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)

 DIRECTIONS: In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

 Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

 Pour the watermelon mixture into the freezer bowl of your ice cream maker (I recommend the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker, as it’s what I use and it hasn’t failed me yet). Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours. Enjoy!

{ DIY :: Bib Necklace }

What do you think? Cute, right?!?! I love me a great DIY project and this one was simple, cheap, and super cute! I found the tutorial HERE for a Wooden Bib Necklace, but I wanted something with a little more pop! So I found these gorgeous Semi-precious Amazonite stones at Michaels (on sale too!) and put this gorgeous piece together in less than an hour. I love the way it turned out and can't wait to wear to church this Sunday! I'm thinking I should make a couple more in several different colors. Maybe a coral one, a yellow one, heck...I'll take one in every color!

{ Dear Blair :: 4 Months Old }

It's almost 10:00pm on a Sunday night and I still haven't cleaned up from this weekends wedding flowers! But I couldn't care less, because today on Blair's 4 month birthday we had way too much fun! This morning we went to church and saw her sweet cousin Russell blessed by her Uncle Scott followed by a fabulous luncheon with family and friends.  It honestly feels like just yesterday Blair was the one up there being held by her daddy in the circle and given a name and a blessing. Before we know she'll be on her way into the waters of baptism, then one day off to college, and...whoa! We're getting way too ahead of ourselves here. But honestly, I wish I could freeze time while she's at this fun age. We love her contagious smiles, expanding [baby] vocabulary, squishy cheeks and meaty thighs! Here are a few more things we love about our little Blair and this fun age she's at...

• I have no idea how much you weigh because your four month appointment is Tuesday.  If I had to guess, I would say you have grown 3 more inches and weigh in at about 15 pounds.
• You now take big girl baths!  We fill the tub with about 3 inches of water and lay you down so you can wiggle and splash to your heart's content.
• At bath time you have discovered how to drink the water.  You splash your hands vigorously, then bring them to your mouth to suck the water.  This is pretty much repeated for the duration of bath time.
• We can't believe how much you've grown!  You are now wearing your 6 month clothes...and sometimes 9 months!  Stop growing! Stay little forever!  Please!!!
• You totally have "old man hair."  I prayed you wouldn't be one of those babies that rubs the back of your head on your crib and carseat, but unfortunately you have almost completely rubbed it off in the back, leaving you with what we call "old man hair."
• Speaking of hair, you still have none!  Which is why we're still wondering what color it will be!  I'm thinking a light brown since your eyebrows seem to be that color.
• You are a muuuuch better sleeper now (with the occasional bad night.)  You usually go to bed somewhere between 8:30 and 9:30pm and sleep a solid 7-8 hours.  We LOVE it!  Although mommy needs to learn to go to bed when you do so she doesn't end up getting 5-6 hours of sleep every night.
• You absolutely LOVE books.  You simply cannot get enough of them!  Your favorites are "I Spy ABC's" and "Oh The Thinks You Can Think," by Dr. Seuss.
• I asked your Dad what he wants to remember about you at this age and he said "She smiles alot, she slobbers a lot, she talks sometimes, she has squishy little thighs, she's got a little belly on her, and she really likes her Daddy."
• Of course daddy discovered something new that makes you squirm.  Blowing air in your face with your rubber ducky!  He's always looking for the newest way to torture you.  It's kind of cute.
• You like hanging out in our bed in the mornings.  Sometimes you just lay there and play while we rest and other times you fall back asleep with us.  We enjoy both, but the latter is our favorite.
• You still don't know how to roll over yet, but we're guessing it's just because you're too round in the middle.  But we like you nice and chubby!  You are however sitting up really well and hold your head up beautifully now.
• You're still nursing, with the occasional bottle during the day when you're extra hungry!  Sometimes mommy just can't keep up with you and your appetite.
• You went to Disneyland for the first time and loved it!  The second time?  Not quite as much, but we got a pass so you'll have a chance to go more often over the next year.
• You're finally big enough to sit up in your jogger stroller.  Guess that means momma needs to get herself in gear and take you jogging.
• You still hate getting in the car and driving around town, but the minute we get on the freeway you usually quiet right down and fall asleep.
• Your newest nickname was given to you by your cousin Dallen.  He can't say Blair so he calls you Bel-Air.  We absolutely love it and find it quite fitting. "Princess Bel-Air."  And another time when Dallen was outside playing in our backyard I overheard him using our other favorite nickname Blairski.  It made me smile.  I'm sure these are only the beginning of the many nicknames your daddy, cousin, and friends will give you.
• We tell you how cute you are at least 50 times a day.  And it's usually accompanied with a million and one kisses.  You really are the cutest baby we've ever seen.  We love you oh-so-much!

{ RECIPE :: Ginger and Cilantro Baked Tilapia }

I've always liked tilapia, but after trying this recipe I LOVE tilapia.  I'm not huge on spicy so I left the jalapeno peppers out, and found it was still wonderfully flavorful with the mix of ginger, cilantro, and other spices.  Love this recipe!

INGREDIENTS:
2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons GF soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

DIRECTIONS:
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.