Finally ordered these sunglasses, I’ve been dying to emulate this picture as my avatar for Twitter and Facebook!

I want to hang these everywhere, such a happy, colorful piece!

 Confetti systems http://www.confettisystem.com/

Honeydew Lime Popsicles, I live in Arizona, what can I say, it’s HOT here!

Honeydew Lime Popsicle Recipe

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 1 (3-4lb) ripe honeydew melon, peeled, seeded, and cut into 1/2 inch pieces
• 2/3 cup fresh lime juice

• 5 ounce Dixie cups
• 20-30 Popsicle sticks

Directions

In a small saucepan, heat water over medium/high heat, add sugar and continue stirring until completely dissolved. Let cool.

In a blender, add your melon, lime juice and syrup and blend until smooth. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.

Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.

When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila, enjoy! see image below

Makes about 20 popsicles

Have an AH-mazing weekend luvs!

Bella XoX

recipe via http://www.thetomkatstudio.com/

With my obsession of everything glitz and glamour, I could not have dream’t of more beautiful gowns. The sparkle factor and the billowy designs are just fabulous. These really are dresses that dreams are made of!

I started my dining room table last night, I am about 1/2 completed. What an undertaking for sure, but so much fun! I’ve already used over 1700 crystals. I did tweet a pic yesterday from my Blackberry, just in case you want a glimpse.  : )  Starting the dining room chairs this weekend, remember the one I posted two days ago with the feathers on the back.

Some of my family think I’m a little strange when I tell them what I’m doing. I just have to laugh and think to myself – “did we just meet?”

Happy Tuesday Luvs

Bella

My two favorite purchases this week happen to be from my favorite haunt, White House Black Market.  This tier sweater was just so soft and feminine, and with the draping, it made a statement. SOLD … The wedges were a natural go to, and the shorts have just enough length to sit with comfort.



I also ordered this Maxi Skirt, it’s perfect for Arizona weather. A white silk top, paired with my wedges above and I’ll have another one of my favorite color schemes to wear, white and tan. Adore the crisp and clean lines of the two,  pop on my lavender Minkoff bag, and I’ll be set for the day!

Bella

Arizona summers call for lots of great salads, and yesterday while at the mall I just had to stop in for my favorite at the Cheesecake Factory.   It’s called the Luau Chicken Salad and it’s yummy to the last bite.

A friend of mine and I made it once last year and it’s really pretty simple and what a beautiful salad to serve to your guests!

Bon Appetite … Enjoy

Ingredients

• 1 lb mesclun {spring salad mix}
• 1 lb grilled cooked chicken breast, sliced into thin strips
• 8 ounces red bell peppers, sliced into thin strips
• 8 ounces yellow bell peppers, sliced into thin strips
• 8 ounces fresh green beans, blanched, cut into 3 inch pieces
• 8 ounces cucumbers, sliced
• 4 ounces red onions, cut into small pieces
• 8 ounces fresh mango, cut into small pieces
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup balsamic vinaigrette
• 1/4 cup seasoned rice vinegar (*)
• 1/4 cup granulated sugar
• 1 teaspoon sesame oil (*)
• 8 egg roll wraps, fried crisp (6-inch)
• 4 ounces sweet and sour sauce (*)
• 4 ounces macadamia nuts, toasted and chopped
• 1 tablespoon sesame seed, toasted
• 4 ounces carrots, peeled, sliced into 1 inch thin strips
• 1 ounce green onion, sliced into 1 inch thin strips

Directions    Serves 4

1. Preparation:.
2. Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl.
3. Season the ingredients with salt and pepper.
4. Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil.
5. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
6. Brush a little sweet and sour sauce onto each crispy egg roll wrapper.
7. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
8. Sprinkle the macadamia nuts and sesame seeds all over each salad.
9. Garnich each salad with some thin sliced carrots and green onions.

The Perfect Spring Dessert!

The Luigi Bormioli Trifle Bowl with Lid is an elegant way to serve up a side of style with your beautiful summer desserts. The clear glass of this elegant trifle bowl showcases the delicate colors and flavors of fruit layered with custard and cookie, while the handy clear lid makes serving and storing your sweets simple. This trifle dish measures 8 1/2 inches high with a 48-oz. capacity – that’s enough to serve a group of guests and dish up some seconds too. This stylish glass serving dish is made in Italy, and is available for $35 at Macy’s.

Ingredients
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers
Instructions;
To make the fillings, prepare the pudding according to the package directions and chill it.
Slice the strawberries, if you’re using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
To make the layers, set a layer of ladyfingers (around 7 or on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
Refrigerate until you’re ready to serve. Serves 8 to 10