I've been eager to write this post because it blends so many things we love. Food, styling, our friends and time to stop and reflect on how good all of those things are when they come together!
A year ago our sweet friends got married and had a picnic party to celebrate. Adorable, I know! Lily had the honor of photographing the day, which you can see here! It felt like a magical night, a backyard wedding, perfect weather, amazing food that supported a good cause, Jeni's Splendid Ice Cream, and a goodie bag full of peaches to take home. The peaches were provided by some of their closest friends, The Peach Truck.
We got into the studio Monday morning and had such an urgent desire to email our new found friends, The Peach Truck, they were just lovely people. We like lovely people. Not pushy, incredibly kind and humble, and they could tear up a dance floor. The next thing we knew we were headed to Nashville to photograph a day in their life. At the time it was just for us, just to document great people doing great things. However, we are so excited to share that the article and photographs is in the summer issue of Sweet Paul!
So today we just want to encourage you to make friends. A single email to a new acquaintance has resulted in really lovely friends for us. The world can be weird, but there are a lot of lovely people out there, why not take the time to get to know some of their stories.
We recently visited Nashville and got to see The Peach Truck... naturally, we brought a box of peaches home. In honor of the Sweet Paul spread, peach season and our dear friend's 1st anniversary we will be doing a series of peach recipes to celebrate! Enjoy!
Strawberry Peach Coconut Popsicles (a paleo treat)
1. Take skins off of peaches (here is a trick)
2. In a food processor, puree peaches and strawberries, add 2T honey in and blend to incorporate.
3. In a separate bowl, using a hand mixer beat coconut milk, vanilla and remaining 3T honey.
4. Spoon 2T of coconut mixture into popsicle mold, follow with 1T fruit and continue to repeat until full. Sprinkle a little shredded coconut.
5. Freeze for at least 8 hours.