Archive for April, 2011

The Princess Diaries

Saturday, April 30th, 2011
A day of perfection for Prince William and Princess Kate!  A true modern day fairytale! The royal wedding was flawless, spectacular in every way, & most importantly filled with grace and love!   I was one of the 2 billion people that set my alarm clock for 3 am to watch the events of the morning unfold.  Could anyone else imagine being in Kate’s shoes?  It was so much fun watching the guests arrive at the Abbey, the crowd lining the streets, the horses and buggies….a day truly fit for a real life Princess!
Princess Catherine, Duchess of Cambridge
Her dress was the perfect combination of classic and modern.  Designed by Sarah Burton of Alexander McQueen with a bodice of ivory satin and hand-cut english and french Chantilly lace.  It was truly magnificent! 
The eight-tiered wedding cake was decorated with 900 delicate sugar flowers!

Wishing the royal couple a lifetime of love and happiness!


Wednesday, April 20th, 2011

Do you have your ticket to RED DOT yet?


What is RED DOT????

For those of you who are from San Antonio….I am sure you are familiar with Blue Star…if not now is the time to check it out!  For those of you who will be visiting soon…it is a must see!  Blue Star has helped revitalize downtown San Antonio, brought life back into the King William area, has helped make Southtown what it is today, and has given local artists a platform to showcase their talent.  Blue Star is a local non-profit organization who’s mission is to “inspire the creative genius in all of us!”  Inside the Blue Star Art Complex you will find a brewery, art galleries, a performance company, multi-family housing and other retail space.

This year MEADOW is a proud sponsor of Blue Star’s annual RED DOT fundraiser!  RED DOT is the single largest event held in San Antonio that gives back to the artist.  50% of the profit from art sales is re-distributed back to the participating artists in the community.  In 2010 RED DOT was able to give back $75,000! 

Let us get all you fashionistas ready for this years RED DOT event! We are partnering with BLUE STAR/RED DOT for a night @ MEADOW!  Stop by and get outfitted for the ART event of the year, receive 10% off your purchase, BUY your Tickets to RED DOT, & have a drink on us!  A true ONE-STOP-SHOP for all of your RED DOT needs!

TWO FREE tickets to RED DOT will be given away the night of the event! 

Your name will automatically be entered for the drawing with your purchase!

For more information please don’t hesitate to contact us @ 210.822.2764! 

Weekend Delish….

Friday, April 15th, 2011

  Bob and I love when our work week has come to an end so that we can spend time with Ella  being lazy and doing all of the things we don’t have a chance to do during the week!  One of the most important things being weekend breakfast!  Don’t let me fool you…it doesn’t happen EVERY weekend, but we do like to get in the kitchen and get creative with whatever we have in the fridge.  Bob is usually the AM chef, while I am the PM chef…he lets me sleep in on Saturday every now and then…for which I am so very thankful!!!  I recently stumbled upon this recipe on one of the 10,000 blogs I read and thought it was a must share!  I realize this takes a little more planning, a trip to the grocery for the ingredients and preparation…but it sure looks worth it!  You be the judge!  I am a total sucker for french toast and really anything breakfast for that matter….


Brioche french Toast, stuffed with Mascarpone and Marmalade

For batter:
1 cup crème fraiche or sour cream
2 cups milk
6 eggs
1 oz brandy or…
2 TSP vanilla
½ cup sugar
2 tsp salt
Orange or lemon zest

For toast:
6 slices bread 1” thick, with pocket cut from small hole on one side
6 oz mascarpone
8 oz marmalade

Combine all ingredients and whisk together until well-combined.

With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.

Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately