ONK • The Blog
Laura Schupp + Our Newlywed Kitchen
10 Ways to Add Romance to Your Wedding Registry
Secrets from a Wedding Registry Consultant As a former Registry Consultant I’ve counseled many newly engaged couples down the hectic retail aisles. Trust me when I say you get to know a lot about a couple while walking the floor, scanner in hand, as I explained the benefits of high
Best wishes. Let’s go!
Best wishes to you on your upcoming nuptials. And, to those already experiencing wedded bliss, a big welcome to you as well. I hope you’re ready for a deep dive into everything from the creation of your wedding registry to what to do with all those gifts once they’re unpacked.
A dream realized
A few years ago I realized our kitchen table had been a very special place for my husband and me. And, it only grew more special as we added children around it. As the kids transitioned to the college years and left the nest, I came to the realization I
Our Newlywed Kitchen Reveals Best-kept Kitchen Secrets
On the heels of the book launch for Our Newlywed Kitchen-The Art of Cooking, Gathering and Creating Traditions, comes my deep dive into all the secrets, tips and tricks you’ll need to create the kitchen+table that’s perfect for you. From your wedding registry to your recipe collection, I’ll reveal just how
Mint Iced Tea
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients 8 regular tea bags 1 large bunch, or 16 sprigs of fresh mint with stems 1 c. sugar 4 c. water ice Directions Boil water. Place tea bags and fresh mint in a gallon sized container. Add
Almond Cake
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients 2 Tbsp. unsalted butter 2 c. sliced almonds 1-1/2 c. sugar 8 large egg whites (room temperature) 1/2 tsp. salt Zest of 1 lemon 6 Tbsp. flour 1 c. heavy cream 1 Tbsp. confectioners’ sugar 1 Tbsp.
Chicken Marbella
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients 5 lbs. chicken pieces (bone-in thighs) 6 cloves of garlic (minced) 2 Tbsp. dried oregano Salt and pepper to taste 1/4 c. red wine vinegar 1/4 c. olive oil 8-10 pitted prunes 8-10 large pitted Spanish green