15 4 / 2014
04 4 / 2014
This week we celebrated Wedit’s 4th birthday. The past four years have been ones of growing and changing. There have been a lot of ups and a lot of downs, but one thing is for sure, we LOVE making couples happy!
The only way to celebrate a birthday is with yummy birthday cake, BUT FIRST we wanted to share some fun numbers with you about Wedit.
10,640 # of cameras sent out
2128 # of weddings fulfilled
954 # of cans of Mountain Dew our on-staff addict has drank (me)
208 # weekly UPS truck pickups
50 # of states we’ve had weddings in
23 # of terabytes of wedding footage we have
7 # of countries our clients have taken our cameras (that we know of)
3 # of locations of our HQ (soon to be 4 with our permanent home)
2 # of CEOs Wedit has been run by
1 # of cities Wedit has been based in (we heart Detroit!)
What a CRAZY four years it’s been! Happy Birthday, Wedit!
25 3 / 2014
I’ve probably read 50 articles about ‘Engagement Chicken’. You know, that melt-in-your-mouth, juicy, roasted-to-sweet-perfection chicken that is so good your boyfriend proposes to you on the spot when you serve it to him? If you don’t know, you can read about it here. The whole idea seems a little silly to me. But here’s the thing: I have one. I can’t say it’s ever gotten me a marriage proposal, but it is safe to say that is has garnered many and ‘oh’ and ‘ah’ from a boyfriend or two. It’s my mother’s recipe, actually. She would whip it up for dinner on cold winter nights and my father would wander into the kitchen with a dreamy look in his eyes just at the scent (and that’s saying something, because Dad knew how to cook). I would watch him half-drooling over that delicious smell of roasting chicken and think, ‘Oh! So this is what makes men fall in love’.
Roasting a whole chicken is a little terrifying (not to mention carving one!). Instead, I buy a whole chicken already cut into 8 pieces or bone-in, skin-on chicken thighs and breasts. Served with a drizzle of the herby olive oil the chicken was roasted in, no one will notice the difference.
Preheat the oven to 350 degrees.
Mix ½ cup of olive oil, 2 cloves chopped garlic, and a small handful each of chopped parsley, sage, rosemary, and thyme. In a glass baking dish, rub the mixture over about 2 lbs of chicken, making sure to get plenty under the skin. If you have time, let the chicken sit overnight and marinate in the refrigerator. If not, it will still taste great if everything is combined just before the chicken goes in the oven.
Roast the chicken for 1 hour and 15 minutes and voilà! You can expect that proposal any second now.
18 3 / 2014
11 3 / 2014
Ok, ok so I’m lying. It still feels like winter here, but we got a quick taste of spring this week which had me so excited for outdoor work outs! Below you will find a workout that can be done with ZERO equipment at any park.
Repeat the circuit 6 times all the way through with 1 minute of rest between each one.
1. Park bench step up- 15x each leg
2. Tricep Dips- 25x
3. Decline Pushups- 10x
4. Split Squats- 20x each leg
Have fun with your workouts and as soon as it gets warm, head outside!
04 3 / 2014
26 2 / 2014
If you’re anything like me, you have the best intentions of planning your meals at the beginning of the week. You’ll have healthy options and not waste any food. Then the week starts. You don’t know what you’re going to have for dinner until you walk in the door after work. Luckily, this meal is super easy, quick, AND it’s pretty healthy!
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1¼ cups reduced-sodium chicken broth
- 1 cup uncooked, pre-rinsed quinoa
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15.5-ounce can black beans, drained and rinsed
- 1½ cups frozen corn kernels
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
- Chopped fresh cilantro
- Reduced-fat shredded cheddar cheese
- Fat-free plain Greek Yogurt
1. In large saucepan, heat the olive oil to medium-high heat. Add garlic and sauté until fragrant – about 30 seconds. Add remaining ingredients (minus the cilantro and the toppings) and bring to a boil. Reduce heat to low and simmer for 20 – 25 minutes. Stir in cilantro just before serving. Serve with toppings.
I added ground turkey to mine and it was extra yummy!
Click here to find another recipe for this dish.
18 2 / 2014
There are a million reasons to work out, but the number one reason should be for yourself! It’s proven that working out improves you mood, controls weight, prevents many diseases and health conditions, gives you energy, and helps promote better sleeping habits. That being said, summertime is also right around the corner, and summer bodies are made in the winter!
Today we have a great ab workout for you brought to you by Tone it Up. They have some great workout videos that you can do from the comfort of your own home. Try this one out and bust your winter blues!
Enjoy your sweat sesh!
14 2 / 2014
The best part about Valentine’s Day, next to a romantic date with your sweetie is undoubtedly all the sweets! Chocolates, cakes, cookies, you name it, I’m in love with it. So with it being Valentine’s Day I’ve decided to share this super cute cookie recipe! What’s your favorite Valentine’s Day treat?
Here’s what you’ll need:
*Sugar cookies, cut into heart shapes (I used a cookie cutter that’s about 1 1/2″).
*Food coloring gel (I use the pots of Wilton food coloring available at Michaels, Hobby Lobby, Walmart, etc.) in red or hot pink and black.
*To read over the tutorial from the icing link.
*3 icing bags, 3 regular-sized couplers, and 3 tips (I used Wilton 3 and 4)
*Cookie or lollipop sticks (optional–I needed to make LOTS of these, so I didn’t do the sticks, but they would be adorable in a cookie bouquet)
After you’ve mixed your icing, place about 2 Tbsp.-1/4 c. of white icing for the eyes into an icing bag fitted with a coupler and a tip no larger than a 3.
Mix 2/3 c. of the icing with hot pink or red. Then remove 1/4 c. of icing and mix it with 2 Tbsp. powdered sugar so it’s slightly stiffer. Place that icing in a bag fitted with a coupler and a 3- or 4-sized tip. The other bowl of pink icing can remain in the bowl.
Mix 1/3-1/2 c. icing with the black coloring. Reserve about 1 Tbsp. for the irises of the eyes. Place the remaining black icing in a bag fitted with a coupler and a size 3 tip.
Using the pink icing bag, trace the outline of the heart of each cookie.
Then trace a line across the heart about 1/3 of the way from the tip of the heart.
Allow this icing to firm up for about 15-20 minutes (you can actually use this time to mix up the other colors). When it’s ready (it doesn’t have to be solid, just not totally liquid), use a small spoon to carefully fill the curvy part of the heart with pink or red icing.
Then use the bag of black icing to carefully dot some black icing into the point of the heart. Use a toothpick to gently spread the black into all the corners.
See how I have black dots on these cookies? Yeah, don’t do that. :) I tried a couple of methods and decided I liked my cookies much better when I let the pink/red icing dry before I added my ladybug dots.
Now’s a good time to take a little break. Give your cookies 45-60 minutes to dry. This is the perfect time to wash some dishes. Or work out. Or take a nap.
When the cookies have had a chance to harden a little, use the bag of black icing to dot your little lovebugs however you’d like. Then use the bag of white to carefully make two little white eyes on the black icing. Using a toothpick dipped in the reserved black icing, dot little irises on each ladybug.
So cute, right?! And these were surprisingly easy (despite what the mess in my kitchen might tell you. The mess in my kitchen tells a lot of lies). Give these a good 12-24 hours before stacking them, although you can (and should) eat them right away.
**Recipe found at: Our Best Bites
11 2 / 2014