We recently shared this gorgeous styled shoot over on Style Me Pretty from a local New England photographer that I absolutely adore, Ruth Eileen Photography. This Sweet Berry Love shoot sums up summer so nicely and each photo is so stunning that I had to share over here. It’s adorable inspiration for a wedding, bridal shower brunch or a simple summer get-together. Definitely a stylish soirée that I’ll be swooning over for some time to come. Now if you’ll please excuse me, I have a box of fresh strawberries calling my name!


Catch the rest of this shoot on SMP, plus a recipe for that delicious looking cocktail and a DIY for the lovely ribbon decor.

xo, Melissa

*Photography by Ruth Eileen Photography | Floral Design by Poppy Love Weddings | Cake + Dessert by Sweet Tales Cake Boutique

Last Friday, I thought I’d fancy it up a bit for lunch, just for fun. Afterall, I do work from home, so why not? I had picked up a few dozen bite-sized shrimp with the intent to grill them skewer style in our favorite spicy honey marinade along side a simple salad. But at last minute, I decided to switch it up a bit when I realized we had some leftover flour tortillas. Bam. Instant taco heaven. Needless to say, lunch was delish and ‘fancy lunch Friday’s’ will be happening a whole lot more around here. Keep reading for the recipe!


Shrimp Tacos with Spicy Aioli {serves 2}

3 dozen bite-sized pre-cooked shrimp
6-8 flour tortillas
Red cabbage, chopped
Lime wedges

For the shrimp marinade
1/4 cup olive oil
1 tbsp honey
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp curry powder
1/4 sugar
Salt and pepper

For the spicy aioli
1/2 cup mayonaise
Juice of 1/2 lemon
1-2 tbsp Sriracha sauce (depending on how spicy you want it)

Combine ingredients for the marinade and coat shrimp well. Marinate in the fridge for about 20 minutes. Meanwhile, prepare red cabbage, cilantro and slice a few lime wedges for serving. Once that’s done, prep your spicy aioli, combine all ingredients and mix until smooth. Your shrimp should be done marinating at this point. Skew them up, five per skewer with tails on. Pop them on the grill along with your tortillas for about 2 minutes on each side until they’re nice and hot with those grill lines.

Now it’s time to assemble your tacos. Remove the tails from your shrimp and fill each taco with 4-5 whole shrimp. Drizzle on your spicy aioli, top with red cabbage and cilantro and spritz with lime. Serve more lime wedges and a dish of spicy aioli on the side. Oh, and consider one of these to wash it down! Enjoy!

*Photo, styling and recipe by Melissa

This is by far the easiest (and most refreshing) summer cocktail to make. It’s a summer go-to in the Baran/Bilodeau household, and a perfect pair for my mexican cuisine loving ways… but really, it goes with pretty much everything. Plus, anything that I can toss in a blender and whip up quickly while dinner is on the grill gets a thumbs up in my book. Keep reading for the recipe… I hope you all have a fun summer weekend planned!


Frozen Strawberry Margaritas {Serves 2}

1 cup frozen strawberries
2 tbsp frozen limeade
2 oz gold Tequila
1 oz Triple Sec
1/2 cup crushed ice
lime slice and salt for garnish

Combine all ingredients in a blender on high until completely smooth and blended. Wet rim of glass with lime, dip in salt, fill and garnish with lime slice. Cheers!

*Photo and styling by Melissa, recipe adapted from Martha Stewart

If you’ve followed along with my blog for the last few years, then you probably know that I am head over heels for Sugar Paper stationery. The clean, simple and sophisticated designs keep me coming back every time and so is the case with their gold foiled pretties. Give me gold and I’m a happy girl. Here are a few of my favorite picks… which one do you love best?

sugarpaper_picks1. Cabana Stripe Notebook | 2. Confetti Monogram | 3. Be You Print | 4. Gold Cheers Coaster | 5. Gold Cabana Stripe Place Cards | 6. Starfish Noteset

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