a mother's day soiree..

Stop. right. here.


if you came here looking for kraft mac n cheese at this dinner party, then turn right around. Luckily i ran out and had to actually put together a little something for my guests.......






This year for Mothers Day I hosted a soiree......a backyard soiree.....


i know some of you are thinking......what kind of mom wants to cook and entertain on the one day a year that she could actually take off.


I know.


crazy.


But those of you that know me, know i love a good party.


kids invited.







my hubby's mom was able to fly in to celebrate with us. We also had 4 other families join us.....

we even pulled our dining room table out to the back.............

...and some of the girlfriends showed up in some darn cute shoes......

i brought out the cute anthro tablecloth from last year.......

..and Mothers day is not Mothers day without some of my homemade fresh white sangria. ......

it goes down pretty easy, but made for a hard morning getting up yesterday.....no lie! I was literally on the couch most of the day.

we dined on fresh crab cakes with mango salsa...{and no, not even the children had kraft mac n cheese!!}

edamame bean salad,

shrimp flown in from Florida....{a big thanks for my MIL},

roasted onions and balsamic over goat cheese,

fresh roasted veggies,

sweet corn casserole,

and for dessert.....

homemade key lime pie and

brownies for the kidlets.

I hope all of you had a wonderful Mothers Day.

xo

................................................................................................

{ *Ashleyr, email me girl so you can take your mom to dinner...}

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:Sangria recipe:

1 750 ml botle of white wine

1.5 c. Essensia (orange muscat, a sweet dessert wine)

1.5 c. sliced strawberries

1 c. peach liqueur

3 peaches sliced into 12 slices

1 large orange, cut crosswise into 6 slices

1 large lemon, cut crosswise into 6 slices

1-4 c ice cubes.

mix all together, smashing citrus slices slightly.

let stand at room temp for 2 hours, then chill up to 4 hours.

serve over ice.