Happy Father’s Day

Happy Father’s Day to our “Gold Medal” Dad!

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 We are so grateful for you, Dad!  We wouldn’t be who we are today without you.


You have supported us in all our endeavors, you have always been there when we’ve needed advice or to talk things out, you have provided us with the most amazing experiences and opportunities… Thank you.

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We know being the father of three girls has not been an easy job!

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You’ve had to play dress up, go to many dance recitals, have tea parties and play make believe with us… along the way, you have always believed in us.

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“Live Long and Prosper”… Spock Daddy!


A Tea Party Bridal Shower for Julia!

My best friend Julia is getting married a week from today!!  You all probably remember Julia from her Nantucket Girl feature.  In honor of her upcoming nuptials, Patty, Caroline & I hosted a bridal shower for her.  We decided on a tea party theme!

SIDE NOTE: I have something to admit.  I have grandma tendencies.  I mean I know it is obvious that I love my grandmas.  But I also love grandma decor.  I started collecting vintage tea cups when I was 16.  Yep.  And I own a lot of hobnail.  Steve loves it.


Vintage teacups, cake stands, paper fans, doilies, pretty posies, mason jars tied with lace, paper straws and banners.

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The Peach Tea Cocktail, finger sandwiches, fruit salad, guacamole, spinach & artichoke dip and hummus platter, pastys, scones with cream & chocolate chip cookies! (Stay tuned for the Peach Tea Cocktail recipe!  I’ll be posting about it later this week!)

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We wanted to spice up opening presents so we had a an idea that involved the groom to be!  Before the shower, we sent off a questionnaire to Julia’s fiancé Steve.  We asked him questions like: What is Julia’s favorite flower? What did Julia wear on their first date?  What movie star does Julia remind you of? etc.  In between opening each presents we asked Julia the same questions to see if their answers matched!  It’s kind of  like the Newlywed Game.  Julia did really well!  I think they are meant to be!
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Thank you to everyone who came to help shower the bride to be!  We love you Julia and can’t wait to celebrate you and Steve on June 21st!!

Nutella & Sea Salt Fudge


I love fudge. And that is even an understatement. It’s my favorite treat. Donuts come as a very close second though (I hope you all had one a couple days ago to celebrate National Donut Day. I sure did!). My absolute favorite fudge is from a little store downtown Nantucket called Aunt Leah’s Fudge. She has the best recipe and she is the sweetest lady. While nothing can compare to my girl, Aunt Leah, and her fudge, I was curious about how to make fudge myself. So I found a relatively easy recipe to try. And it was pretty delicious, if I do say so myself! I think I’ll be making this Chocolate Nutella & Sea Salt Fudge recipe quite often when I’m back at school and can’t get Aunt Leah’s fudge anymore. The nutella and the hint of salt on top is just divine, divine, divine.


1 Tablespoon Butter, For Greasing Pan

1 can (14 Oz) Sweetened Condensed Milk

1 teaspoon Vanilla Extract

8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips

1 cup Nutella (chocolate-hazelnut Spread), Room Temperature

3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces

½ teaspoons (approximately) Sea Salt

fudge2“Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.


Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.”