2012: Our First Year In Review

ImageWow, we can’t believe a year has passed since we first began our adventure with Where Roses Bloom. Just recently, on January 5th, we celebrated our first birthday of the day when we came together and decided that we were ready to embark on this crazy ride. Where Roses Bloom has already grown into something that we could have never imagined, and we honestly can’t wait to see what the next year holds. We’ve enjoyed reminiscing on all of our fun endeavors that 2012 held for us. Take a look back at some of our favorite moments with Where Roses Bloom’s first year.

1: January- Where Roses Bloom’s site launches
2: February- Our trip to Springfield & St. Louis
3: March- A vintage-inspired garden
4: April- Flavor-infused summertime teas
5: May- Time in the studio
6: June- A month of polka dots with pants & hand-painted plates
7: July- What we wore on the 4th of July
8: August- Travel kits
9: September- Homemade dog treats
10: October- Painted lyric curtains
11: November- A flannel friendsgiving
12: December- Our etsy store opens // check it out here!

Thanks for being a special part of our first year. We can’t wait to share many more exciting years with you!

XOXO- Bethany Rose & Rosemary

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Fruit Parfaits

It’s hit record highs here in Nashville over the past week. We’ve been trying to stay indoors as much as possible to beat this summer heat. One thing we’ve really enjoyed doing is making desserts. Here’s a quick and easy recipe for fruit parfaits that are perfect for summer gatherings.

To serve 8 people:
1 angel food cake
2 cartons of blueberries
2 cartons of strawberries
1 tub of cool whip
1 box of vanilla pudding *Milk required to make pudding

Preparation:
You’ll need to cut the strawberries up into small slices and make your vanilla pudding in enough time for it to have time to sit and congeal before you need to start your parfaits.

You can layer the ingredients however you like, but we started our parfaits off by placing angel food cake at the bottom and then adding the vanilla pudding on top of the angel food cake so that the cake absorbed the pudding (extra yummy!). We added strawberries, another layer of angel food cake, and then the blueberries. We topped it off with cool whip and garnished with a mint leaf to add a little bit more color.

Once they’re finished, place them in the fridge for 30 minutes before serving. That will allow the pudding to get cold while also allowing the other ingredients to settle into the dish.

Enjoy your treats!
Rosemary & Bethany Rose