An intimate and personal wedding in Arizona that was natural and woodsy

Today's wedding of Jenn and Steve is absolutely gorgeous and filled with an abundant amount of LOVE. The couple found a house/castle in Flagstaff, Arizona that they were able to rent and have their festivities in. How awesome is that? Jenn and Steve wanted an intimate and personal wedding that was natural and woodsy with fall colors. They wanted every detail of the wedding to reflect who they are and what they like {including the homemade details, cheesecakes and Mexican food}. Steve actually made the trellis that they stood under for the ceremony as well as a few of the personal items throughout the decor. The spectacular photographs are by Studio Moirae Photography.

Vendors:
Photographer: Studio Moirae Photography
Venue: Private Residence, Flagstaff, AZ
Wedding Gown: Brides by Demetrios, Scottsdale, AZ
Rentals: Verve Events & Tents, Cottonwood, AZ
Flowers: Flagstaff Floral, Flagstaff, AZ
Food: Randall’s, Cottonwood, AZ
Cake: Cheesecakes by Cheescake Factory, Peoria, AZ
Bartender: Hey Bartender LLC, Phoenix, AZ

It's Fall . . . the season of pumpkins and delicious recipes

Article courtesy of Kristina Vanni, host of {BetterRecipes.com}

With the coming of fall our thoughts turn to pumpkins. Those lush, orange objects are more than just Jack O’ Lanterns for Halloween.  One pumpkin can create several meals making it not only a multipurpose ingredient but a cost-efficient and nutritional powerhouse. “Whether you purchase canned, make your own puree, there are so many ways to use this most versatile squash,” explains Chef Kristina Vanni. “Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves. In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.” 

photo courtesy of Whole Foods Market

 

As a chef, Kristina Vanni is known for her "Easy, Elegant, and Everyday" approach to cooking. Her recipes are approachable but have "that certain something" that makes them unique and special.  She is the food writer and on-camera talent for BetterRecipes.com (part of the Meredith Corporation Food Sites). As we head into fall, Kristina shows home cooks how to take a single pumpkin and transform it into a fabulous, affordable fall meal.

 

“You won't believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love. The dishes I have created here offer a new way to enjoy the entire pumpkin, all the way down to the seeds! “ 

 

Once you buy your pumpkin, Kristina has these time-saving tips on how to get the most out of your pumpkin:

 

How to Cook a Fresh Pumpkin

Start with small pumpkins, about 2-3 pounds. The smaller pumpkins are not only easier to handle, they are sweeter in taste. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready! Here are some easy options on how to cook the pumpkins chunks. Use whatever method is best for you.   

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