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Some things are far in the making, and this Spring photoshoot is no exception. I’ve kept these photos under wraps since last July {if you can believe that!} and for good reason. I took some truly special people to capture the beauty of the sunlight and new heirloomed linen Collection.

We crammed a lot into this day-long photoshoot, with a prelude of coffee shop planning sessions, style board sketches, and trip to both the farmers market & the wholesale florist. I found a new love of scabiosa in these floral blooms. A swarm of angry hornets and a sting led to a quick location change at the farm, and a 400 lb pig who devoured the vast majority of fresh fruit & raw veggies, and a few of our florals made for a more “simple” look on the final tablescape. But, all in all the final outcome was perfection. Big thanks to the photographic talents of Heidi Geldhauser & the styling {and modeling} by Christina Loucks for making this come to life!

Spring in the South is simply beautiful. It reminds me of brunches, picnics, impromptu backyard barbeques, romantic weddings and light, fragrant cocktails. The simplicity of the heirloomed Collection is meant to capture these special moments.

Stay tuned and tomorrow I’ll share my favorite staples for Spring entertaining in the South!

spring linens

spring tabletop linens spring tablescape spring cocktails spring linen apron spring linen aprons spring entertaining nibbles

If you love Southern food, there’s a good chance you take the taste of a biscuit very seriously.  A staple in the Southern kitchen from breakfast to dinner, biscuits also allow each person to personalize theirs with honey, gravy, and different preserves. Most biscuits are made with the same ingredients: flour, buttermilk or milk, and some kind of fat or butter, but within the preparation is where many secret steps and family traditions take root.

Being a most adamant fan of breakfast & brunch, for me it doesn’t get much more Southern than the biscuit.  I love the notion of a flour-covered countertop, a strong tin biscuit cutter, and a warm biscuit just out of the oven in time for the meal to be enjoyed fresh.

This week we’ll be talking ingredients, secrets, favorites, and traditions for our biscuit #southernchat.  I hope you can join us in the chat and that we might encourage you to share a special recipe of your own, or make your own biscuits for you and your family. Join in this week for our biscuit #southernchat at 9:00PM est this Monday 3/18/13.

 #southernchat

#southernchat: biscuits (Monday 3/28/13 9:00PM est)

Q1:  If you had to describe a Southern biscuit in three words, what would they be?

Q2:  What’s the secret to making biscuits from scratch?

Q3:  What is your favorite local restaurant to find the best biscuits in town?

Q4: What are your favorite spreads/toppings for biscuits?

Q5:  What’s your favorite meal or recipe that includes biscuits? Feel free to share links!

Giveaways: This week we have TWO extra-special giveaways this week! Just join in the chat by using the #southernchat hashtag sometime from 9:00-10:00pm est on 3/18/13 and you’ll be automatically entered to win. Two lucky winners will be chosen at random.

The first is thanks to Southern blogger, Kate Spears of Southern Belle Simple  and the  International Biscuit Festival to be held 5/15-18 in Knoxville, TN. They are kindly giving away a pair of tickets to Biscuit Boulevard for one of our lucky #southernchat friends to enjoy! Now that is one celebration I’d love to take part in {judges needed?}.

The second is thanks to our friends at Pillsbury, who are giving away a fun gift basket to one lucky #southernchat friend this week! I personally love their flaky layers biscuit, which is my favorite quality of a true Southern biscuit, and they’re so perfect when you’re in a pinch for a quick, home-cooked meal!

Image via MyRecipes.com

Brie is one of my all-time favorite cheeses {what cheese is not though, truly …}

I adore how versatile it is, to be used on a moments whim, able to accomplish both savory and sweet feats with equal ease. On a rustic bread, in a sweet baked puff pastry, or divinely drizzled with honey + figs (I have made it the Sweet Paul way countless times now!).  I launched two new apron styles into the IceMilk Aprons “Heritage Collection” this Summer, one of which was inspired by this lovely cheese. I call it beauty in brie.

When decided what to add to the collection, I went back to the small stock of handsewn samples I have from when Grandma was making all of our aprons by hand. I had forgotten we had every played with this colorway and when I came across it I was instantly in love all over again.  I am surprised it didn’t make it’s way into the first collection, but for good reason at the time I suppose. The black and oatmeal combination has been a popular one for us to date, and I know the waist apron version will be a welcomed addition that I am so thrilled to add.

The beauty in brie apron was inspired by my Aunt Joanne and her amazing {note: amazing} egg & brie casserole. Since I first had it many years ago, it has grown to become a staple for nearly every brunch I host or attend with a dish in hand. The simplicity and heartiness of the traditional egg casserole, paired with the lavishness of the brie certainly brings about a raised eyebrow or two when you do the big reveal. But I have yet to find someone who doesn’t just adore every bite of this tasty treat.

I have included the original recipe from Aunt Jo below for you to make all your very own. Do note, I personally leave out the sausage as I’m not a pork eater, however I imagine it is simply divine with it in there too. But leaving it out, you surely won’t miss a beat!

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Aunt Joanne’s Brie & Egg Casserole

Ingredients:

  • 1 – 8 oz round of brie
  • 1 – lb. ground hot pork sausage (check out the sausage from Bradley’s Country Store in Tallahassee!)
  • 6 – slices white bread
  • 1 – cup grated Parmesan cheese
  • 7 – large eggs (divided)
  • 3 – cups whipping cream
  • 2 – cups fat free milk
  • 1 – tsp dried rubbed sage
  • 1 – tsp salt
  • 1 – tsp dry mustard

Directions:

  • Trim & discard the rim on brie, cut into cubes and set aside.
  • Cook sausage until crumbled and no longer pink. Drain.
  • Place slices of bread evenly in greased 13×9 pan.
  • Layer on sausage, brie & grated Parmesan cheese.
  • Whisk together 5 eggs, 2 cups whipping cream & next 4 ingredients above.
  • Pour mixture evenly over cheeses.
  • Cover and chill 8 hours.
  • Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled mixture.
  • Bake at 350 degrees for 50 minutes or until set.
  • Serve & enjoy!

: image love:  IceMilk Aprons / the chubbette / sweet paul :

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heirloomed Blog may contain paid advertisements, sponsored posts and/or affiliate links at times. I will disclose when a post is sponsored and if a brand has provided product as a gift by marking it {c/o} within the post. These opportunities will allow me to do even more of what I love here on the blog. I will only post about things I truly love and enjoy, and appreciate the opportunity to share these things with you.