By: Annie Wagner
Carter’s Rompers are the best summer outfits
We had a busy weekend in Ann Arbor celebrating our youngest sister cousin’s first birthday! My parents came to town from Southern California for the weekend and we started the celebrations on Thursday night at the Ann Arbor Summer Festival. Nothing like a barefoot baby dancing around a beer garden to kick of her birthday weekend!
Blue jean baby
We got home Thursday night to a broken air conditioner and then spent the day Friday in our sauna of a house doing all the party food prep (going into heat stroke to make your daughter’s first birthday special – priceless). We made pulled pork sliders in the crockpot and served them with a fruit salad, arugula salad, and our family’s famous potato salad (recipes below).
Saturday afternoon was party time. The ac was fixed just in time for 25 people to be in the house. We had all of Margot’s little friends over and they played games and celebrated all afternoon. Margot went to town on her Lemon Raspberry Cake – we had to pry it away from her and distract her with all of her new birthday presents! We felt so grateful for all of the people who spoiled our little girl on her big day. There’s nothing like seeing how much your loved ones love your baby :).
Brian’s shirt and shorts linked here and here 
My go-to maxi dress linked
here and here
Gal pals in their
party dresses.
On Sunday we went to a birthday brunch at our new favorite spot in town – Anna’s House. The birthday girl took a long nap that afternoon while we packed up for our trip to Clear Lake for the week! Monday morning we got on the road bright and early to head to the CLC motherland! We got to stop in Brooklyn to see family and two statues that were put up to honor Mollie <3.
Backseat buddies. Love our Evenflo Convertible Car Seat — especially for road trips!
Wishing you all a safe and happy 4th! Stay tuned for updates from Clear Lake!
Xo, Annie
Recipes
Homemade Potato Salad:
5 pounds potatoes
8 – 10 hard boiled eggs
3 cups mayonaise
1 1/2 cups mustard
1/2 cup pickle juice
1/2 cup diced dill pickles
1/2 cup diced green onions
Salt and Pepper to taste
Paprika for garnish
Instructions: Boil and peel eggs. Peel and boil potatoes until easily pierced through with a fork (15-20 minutes). Chop eggs and potatoes and place in a large bowl. Add pickles and onions. In a small bowl mix together mayo, mustard, pickle juice, salt and pepper. Add the mayo mixture to the large bowl and stir everything together. Garnish with paprika and store in the fridge.
Arugula Salad:
1 bag baby arugula
Zest of one lemon
Juice of one lemon
1/2 cup toasted almonds
1 pint blueberries
1/2 cup shaved parmesan
2 Tbsp E.V.O.O.
Instructions: Combine ingredients and serve!
Fruit Salad:
1 cup diced pears
1 cup diced nectarines
1 pint raspberries
1 cup diced kiwi
Instructions: Combine ingredients and serve!
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