Pumpkin Party

There is nothing like having good friends and family around to celebrate Halloween festivities! 

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Blushing Bride

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Photography // Angie Myers

Model // Jordan Michelle

Makeup // Elizabeth Hymas Johnson, Up Do's For I Do's

Hair // Ashley Riddle, Up Do's For I Do's

Wardrobe // Francesca's Bridal

Jewelry // Little Treasury Jewelers

Catering // Jodi Hair, Relysh

Set Design // Jeff Johnson, Blue Vanda Designs 

Mirror Table provided by Di Vinci Events

 

Carrie Smoot

Had the privilege to take this beauties headshot. Carrie Smoot is an amazing makeup artist and hair stylist at The Village Spa in Bluffton, SC. We have worked on many fashion editorials together in South Carolina and Georgia. If you are ever in her area you need to get styled by her, she rocks! 

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The Shore Life // Nina Thomas

A Tribute to Audrey Hepburn

20 Years After Her Passing

“I believe in Pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles.”

–Audrey Hepburn

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Photography // Angie Myers

Makeup // Elizabeth Johnson Hymas

Model // Nina Thomas

Jewelry // Liljenquist & Beckstead

Published // The Shore Life 3.2

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Taste // High Spot

Photography // Angie Myers

Published // The Shore Life

Buffalo Oysters

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Oysters

  • 6 extra select oysters
  • 1 seasoned flour (9 parts flour, 1 part Old Bay)
  • Peanut Oil
  • 1/2 cup Crystal’s Louisiana Hot Sauce


Coat oysters in hot sauce, then dredge them in seasoned flour. Flash fry at 375 degrees for 45 seconds to a minute.

Ranch Dressing

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

In a large bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Buffalo sauce

  • 1 pinch of garlic
  • 1 roasted red pepper
  • 1 cup of Crystal’s Louisiana Hot Sauce
  • 1/4 lb. butter

Combine all ingredients in a pot and bring to a boil. Puree until desired thickness is reached.

Serve on a chiffonade of Romaine lettuce, with a drizzle of ranch dressing atop the lettuce, the oysters arranged in the center and a drizzle of buffalo sauce over the oysters. Finish with crumbled blue cheese.