Skip to content

Let’s Discuss: The Silent Wife

2014 October 30

The end of the month signals discussion time for our October book club selection, The Silent Wife! I felt this was one of the easiest books to get through since I was dying to know how the events were going to unfold. And I realized that you don’t always need monsters, ghosts, possessed dolls, or ax murderers in a story to make the hair on the back of your neck stand up; often it’s the everyday things, the seemingly harmless things like the put-together wife with the smile on her face that prove to be the scariest of all. It can be shocking to find out what the human mind is sometimes capable of believing and justifying. Although The Silent Wife is a work of fiction, we have all heard of similar stories in the news and it’s unsettling to know that we walk amongst such tortured souls. Here are some questions to consider when discussing the book with your book club members or here with us in the comments below!

The Silent Wife Book Club Discussion Lets Discuss: The Silent Wife

1. Why do you think Jodi looks the other way when Todd gets involved with other women? What does that say about her? What does that say about their relationship?
2. What are your thoughts on Natasha’s character? Do you think her and Todd’s relationship would have lasted?
3. Why does Jodi admire and open up to her friend Alison so much? What kind of “friend” does Alison prove to be?
4. Did you like the way the author switched back and forth between Jodi and Todd’s point of views? How do you feel about this technique in general?
5. Were you surprised by the twist at the end or did you have a feeling that that’s how things were going to unfold?

If you didn’t get a chance to read The Silent Wife, you still can! It can easily be read cover to cover in one cozy weekend under a blanket. Then check back for our next selection coming soon!

Pumpkin Pie Panna Cotta

2014 October 29

I’ve got fall fever and the only prescription is MORE PUMPKIN! Halloween is just days away, our Thanksgiving menu is already on my mind; there are dinner party desserts to be made, chilly mornings to fill with something sweet—and no other flavor will do! Once December hits, my thoughts turn to Peppermint Bark everything, but for now, it’s gourds or go!

Pumpkin Pie Panna Cotta 4 Pumpkin Pie Panna Cotta

Here’s the funny thing about living in Brooklyn this time of year: It’s too frickin’ lovely! I’d love to tell you that I’m cuddled up at home baking all day long but that would be a total lie. It’s the perfect few weeks for brisk jogs in the park, long sunny walks through the Brooklyn Flea or wasting away the afternoon wrapped up in a sweater (and drinking wine, of course) at a sidewalk table at our favorite local cafe. I’m not sitting inside baking!

Pumpkin Panna Cotta Ingredients Pumpkin Pie Panna Cotta

So how am I getting my pumpkin fix? It’s easy: Make-ahead panna cotta. It has all the fabulous flavors of pumpkin pie and none of the annoying prep work. Mix it up, put it in the fridge, and go do your thing girl! Hours later you have a chic treat that’s sweet, slightly spiced and ridiculously jiggly.

Pumpkin Panna Cotta pie filling Pumpkin Pie Panna Cotta

I use a few shortcuts to make these grown-up “Jello” treats extra easy. First, half-and-half. Instead of measuring out different amount of heavy cream and whole milk, just use half-and-half! One ingredient. Done! My advice, though: Go for the good stuff. I love to get the local organic half-and-half from our grocery store. Since this is the base of your super-simple dessert, it’s important that you’re starting with the best ingredient possible.

Pumpkin Panna Cotta Molds Pumpkin Pie Panna Cotta

Next up: Pumpkin pie filling. We used it to make our Pumpkin Spice Latte Waffles, remember? It already has sugar and spices in it, saving you a step or two.

Pumpkin Panna Cotta 1 Pumpkin Pie Panna Cotta

These lovely little panna cottas are a great blank canvas for some topping creativity. If you’re willing to splurge on a few extra ingredients, you can serve them with whipped cream, maple syrup, a pumpkin pie spice sprinkle or maybe even some toasted pumpkin seeds. You’re a wonderful hostess (and a dessert lover!) so I’m sure you’ll come up with something amazing. Let us know what you think!

Pumpkin Panna Cotta 2 Pumpkin Pie Panna Cotta

photos by Erin Phraner

Want to walk through this together step-by-step? I made a quick how-to video for you—the whole recipe live! Watch and learn how to master this classic dessert xo

Pumpkin Panna Cotta 2 Pumpkin Pie Panna Cotta
Pumpkin Pie Panna Cotta
Pumpkin Panna Cotta 2 Pumpkin Pie Panna Cotta
Serves 6
Write a review
Print
Ingredients
  1. 4 cups half-and-half
  2. 1 1/2 cups pumpkin pie filling
  3. 1/2 cup packed light-brown sugar
  4. 2 teaspoons vanilla extract
  5. 3 1/2 teaspoons unflavored gelatin
  6. PANTRY STAPLES: Water and a pinch of salt!
Instructions
  1. Heat the half-and-half, pumpkin pie filling, brown sugar, vanilla and a pinch of salt in a saucepan over medium heat, stirring occasionally, until simmering and the sugar dissolves, 4 to 6 minutes.
  2. Strain pumpkin mixture through a fine mesh sieve into a large bowl, stirring and pressing down firmly on the solids to push the mixture through (discard any lumpy solids remaining in the sieve).
  3. Put 1/2 cup ice-cold water in a small bowl. Sprinkle gelatin over the cold water and let sit 2 minutes or until softened. Whisk in 1/2 cup boiling water until the gelatin dissolves.
  4. Gently whisk the gelatin mixture into the pumpkin mixture until combined. Divide among cups or ramekins. Cover with plastic wrap and refrigerate until set, at least 8 hours or overnight.
  5. To serve, unwrap and run a small knife around the inside of the cups to loosen the panna cottas. Invert onto a serving plate and firmly tap it a few times to release (it’ll come out eventually, just keep tapping the cup against the plate)! Serve with whipped cream, maple syrup and a sprinkle of pumpkin pie spice if desired.
freutcake http://www.freutcake.com/

Spooky Pumpkin Place Card Holders

2014 October 28

It doesn’t take much to set a festive last-minute table for Halloween night. Spooky Pumpkin Place Card Holders can be made in no-time and are down right frightening! Little silver pumpkins covered in spider webs and creepy black spiders…guests are sure to get a scare when they sit down for dinner.

Pumpkin Place Card Holders 5 Spooky Pumpkin Place Card Holders

Supplies:

small white pumpkins
silver spray paint
faux spider webs
plastic spiders
paper place cards
sharpie
hot glue gun
small pumpkin carving knife

DIY Pumpkin Place Card Holders Spooky Pumpkin Place Card Holders

Let’s get started:

1. Spray paint white pumpkins silver and allow to dry completely.
2. Using a small pumpkin carving knife, carve a two inch horizontal slit across the top of each pumpkin to fit a place card.
3. Stretch a small amount of spider web over each pumpkin and attach at the bottom with a spot of hot glue.

Pumpkin Place Card Holders diy Spooky Pumpkin Place Card Holders

4 & 5. Add a dot of hot glue to the top of each pumpkin and attach a spider.
6. Insert a place card into each slit and set the table!

Pumpkin Place Card Holders 1 Spooky Pumpkin Place Card Holders

I used simple black and white plates with silver details, faux-horns, and cut pomegranate to bring an eerie-chic look to my Halloween tabletop. Glasses of red wine in smoked glass coupes look naturally sinister! Are you entertaining this Halloween? How will you be setting your table?

Pumpkin Place Card Holders 3 Spooky Pumpkin Place Card Holders

photos by Leah Bergman

Salted Caramel Apple Martini

2014 October 24

Happy Friday! Yesterday on Instagram, a friend/reader commented that “(Halloween) looks like it’s my favorite holiday” in response to all of my spider-filled, pumpkin adorned, and candy covered posts. It’s true that I do geek out a tiny bit over Halloween, Harry Potter, and all things October. But if you have been a reader for sometime now, you will know that Christmas is my absolute favorite of holidays followed closely by Halloween. Around here the festivities start late September and work their way through New Years Eve! I sure do love a good holiday party.

Salted Caramel Apple Martini Salted Caramel Apple Martini

So without further ado, I give you yet another candy-coated Halloween cocktail that I mixed up for Style Me Pretty Living.

Salted Caramel Apple Martini Rim Salted Caramel Apple Martini

Salted Caramel Apple Martini’s are basically your classic sour apple martini rimmed with caramel and a sprinkling of Maldon flaked sea salt. Simple to make, tart and sweet, and always acid green! The perfect festive and fun beverage to sip this Halloween while passing out candy…because adults deserve a treat too! So, what’s your favorite holiday to celebrate?

Salted Caramel Apple Martini top Salted Caramel Apple Martini

photos by Leah Bergman / originally for Style Me Pretty Living

Salted Caramel Apple Martini Recipe Card Salted Caramel Apple Martini
Salted Caramel Apple Martini
Salted Caramel Apple Martini Recipe Card Salted Caramel Apple Martini
Serves 1
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 ounces vodka or apple flavored vodka
  2. 1-1/2 ounces sour apple liqueur
  3. 1-1/2 teaspoons freshly squeezed lemon juice
  4. caramel sauce
  5. flaked Maldon sea salt
  6. green apple, for garnish
Instructions
  1. Rim martini glasses by rolling in caramel sauce and sprinkling with sea salt. Set aside.
  2. In a cocktail shaker filled with ice, combine vodka, apple liqueur and lemon juice.
  3. Shake until well chilled and pour into prepared martini glass. Garnish with a wedge of green apple.
Notes
  1. Tip: to keep apple garnishes from turning brown, rub with lemon after cutting.
freutcake http://www.freutcake.com/

How To: Sweet Pie Crust

2014 October 23
by Leah Bergman

Alright, by a show of hands (and comments) how many of you make your own pie crusts and how many of you buy store-bough dough? There is absolutely no judgement either way, but I’m curious…how did something as easy as making pie crust become such a daunting task? Or is it just the convenience of the packaged pre-made crusts that have us (me included) running to the grocery store each time we bake a pie?

Sweet Pastry Crust How To: Sweet Pie Crust

If I’m short on time I almost always use a store bought crust. But during the holidays or when I have a bit more time to bake, I love to make my crusts from scratch. They taste so much better and are far less delicate to work with than the store bough variety. Last weekend, I made Pumpkin Pie Pops with a homemade sweet pie crust also known as a Pâte Sucrée. This sweet dough is very similar to your basic pie dough but with the addition of egg, sugar, and sometimes vanilla extract. The recipe was so delicious that I though it only fitting that it should have a post all it’s own. This crust is perfect for making fruit pies or any sweet tart that needs a sturdy crust.

Sweet Pie Pastry Ingredients How To: Sweet Pie Crust

So let’s break down this recipe into it’s basic steps and tips starting with ingredients. To be quite honest I am not too much of an ingredient snob. I buy what’s on sale for the most part, I always use real vanilla extract, and my butter varies. However, recently I was sent a couple of sticks of Président Butter, this beautiful French butter, and it’s changed my baking life. If ever there was a butter sent from the Gods, I would have to say this is it. It’s totally delicious, rich and creamy, and adds such a decadent flavor to baked goods. (On another note, I made Rice Krispie’s treats with Président Salted Butter and it blew my mind.) So, that’s the first tip: use a flavorful, high quality butter!

Step 1 How To: Sweet Pie Crust

Next, let’s talk about crusts made in the food processor versus by hand. When I first learned how to make a pie crust I remember reading that cutting the butter in by hand was the only way to achieve a tender crust. Here’s the truth: tender pie crust can be made the easy way, in a food processor, as long as you don’t over mix it! So don’t over mix it, ok?

Step 1: Combine all dry ingredients together in a food processor and pulse once or twice just to quickly combine.
Step 2: Cut butter into small cubes and refrigerate until firm and well chilled. Add the cold butter to your flour mixture.

Important tip: Anytime you make pie crust, sweet or savory, make sure your butter is ice cold! I usually dice my cold butter then pop it back into the refrigerator to firm up completely before adding it to the flour. Cold butter will create small pockets of fat in the dough that gradually melt as the crust bakes making it extra flaky and tender…um, yes please.

Step 2 How To: Sweet Pie Crust

These next steps are where it’s important not to over mix your pie dough! The less you mix, the more tender and flaky your crust will be, and who doesn’t want that?

Step 3: Mix butter and flour on high for 10 seconds or until the mix resembles cornmeal, small and crumbly.
Step 4: In a bowl combine egg yolk, 1/4 cup ice-cold water and vanilla extract. Mix to combine. Add the egg mixture to the butter and flour and pulse 20-30 seconds until the mixture starts to come together.

Note: Ice-cold water reinforces the whole cold dough=tender flaky dough theory.

Step 3 How To: Sweet Pie Crust

photos by Leah Bergman

Step 4 continued: It should stick together easily when gathered into a ball. Note: you can see here that I still have wet crumbs of dough in my bowl. If the crumbs can easily be gathered up and stick together, then your dough is ready!
Step 5: Wrap in cling wrap or a plastic bag and chill in the fridge at least 30 minutes, overnight or until you are ready to use.

Et voilà, easy as pie…crust that is! Now all you need is the recipe for Pumpkin Pie Pops and you are ready to put your crust making skills to good use!

Sweet Pie Pastry Ingredients How To: Sweet Pie Crust
Basic Sweet Pie Crust
Sweet Pie Pastry Ingredients How To: Sweet Pie Crust
Makes: 2 8" pie crusts
Write a review
Print
Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 3 Tbsp sugar
  3. 1/2 tsp salt
  4. 2 sticks butter, chilled and diced
  5. 1 large egg yolk, beaten
  6. 1 tsp vanilla extract
  7. 1 egg, beaten mixed with 2 Tbsp milk for egg wash
Instructions
  1. Combine flour, sugar and salt in a food processor and pulse to combine. Add the butter and mix on high for 10 seconds or until the mix resembles cornmeal.
  2. Put the egg yolk in a bowl and pour in 1/4 cup ice-cold water. Add the vanilla extract and mix to combine. Add the egg mixture to the butter and flour and pulse 20-30 seconds until the mixture starts to come together.
  3. It should stick together easily when gathered into a ball.
  4. Wrap in cling wrap or a plastic bag and chill in the fridge 30 minutes or overnight.
freutcake http://www.freutcake.com/

 

Halloween Table

2014 October 21

Halloween is creeping up on us!  Whether you’re planning a party or just a quiet night in with a couple of scary movies, it’s always fun to set a festive Halloween table! Deep plum crackle glasses, serpentine platters, and gilded sculls create an eerie ambiance. Just don’t forget the candles…in glass beaker candle holders of course! So, what are your Halloween plans?

Halloween Table Halloween Table

1/Haunted Halloween Platter 2/ Purple Crackle Tumblers 3/ Flatware 4/ Gold & Silver Sculls 5/ Apple Box 6/ Taper Candles 7/ Glass Lab Taper Candle Holders

Pumpkin Pie Pops

2014 October 20

If you want my opinion, the very best part of a pumpkin pie is the crustto be specific, that gooey caramelized piece of crust right where the pumpkin pie filling and the dough meet and get all golden. Ya, that’s the happy place. If like me, you love yourself some pie crust, pie pops will definitely be your new favorite dessert.

pumpkin pie pops Pumpkin Pie Pops

Jack-O-Lantern Pumpkin Pie Pops are basically mini pumpkin pies (with double the crust) baked on a stick for easy and portable munching. Not a bad idea for Halloween parties if you ask me! And while you may think this recipe is all looks, think again. This just so happens to be a DE-licious pie recipe. Sweet and extra tender homemade pie crust is the magic behind these pie pops accompanied by a sticky honey sweetened pumpkin center. Of course you could always use a store-bought pie crust but if you have the time, I beg of you to try this dough! It’s totally worth the extra effort. 

Pumpkin Pie Pops How To Pumpkin Pie Pops

To make these sweet little jack-o-lantern faces you could either use a cookie cutter like this one or cut “carve” up your pumpkins with a small paring knife like I did. And don’t worry about being perfect! These funny faces take on their own little personalities after baking. The one-tooth grin has to be my favorite.

Pumpkin Pie Pops 1 Pumpkin Pie Pops

To serve, stick pie pops into a container filled with candy corn for a cute and edible center piece on your Halloween table. Is it just me or do these pies look like they’re having a party? I couldn’t help but smile photographing their funny faces…and eating them too!

Pumpkin Pie Pops 2 Pumpkin Pie Pops

photos by Leah Bergman

 

Recipe Card Pumpkin Pie Pops
Pumpkin Pie Pops
Recipe Card Pumpkin Pie Pops
Yields 24
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
2 hr
Sweet Pastry Dough
  1. 2 1/2 cups all-purpose flour
  2. 3 Tbsp sugar
  3. 1/2 tsp salt
  4. 2 sticks butter, chilled and diced
  5. 1 large egg yolk, beaten
  6. 1 tsp vanilla extract
  7. 1 egg, beaten mixed with 2 Tbsp milk for egg wash
Pumpkin Pie Filling
  1. 3/4 cup pumpkin puree
  2. 1 Tbsp pumpkin pie spice
  3. 1 large egg
  4. 1/4 tsp salt
  5. 1/3 cup honey
  6. * 3-inch pumpkin shaped cookie cutter
  7. * 24 wooden popsicle sticks
Instructions
  1. Make the pastry: Combine flour, sugar and salt in a food processor and pulse to combine. Add the butter and mix on high for 10 seconds or until the mix resembles cornmeal. Put the egg yolk in a bowl and pour in 1/4 cup ice-cold water. Add the vanilla extract and mix to combine. Add the egg mixture to the butter and flour and pulse 20-30 seconds until the mixture starts to come together. It should stick together easily when gathered into a ball. Wrap in cling wrap or a plastic bag and chill in the fridge 30 minutes or overnight.
  2. To make the filling: heat the pumpkin puree and spice in a saucepan set over medium heat, just long enough for the spices to become fragrant. Remove from the heat and pour into a bowl to cool. Wen the filling comes to room temp. whisk in the egg, salt and honey and chill in the fridge.
  3. Put the pastry on a floured work surface and roll out to a 1/8" thickness. Stamp out 48 pumpkins and chill in the refrigerator 30 minutes until firm.
  4. Preheat the oven to 350 degrees.
  5. Take half of the pastry pumpkins out of the fridge, and cut out jack-o-lantern faces using a small paring knife. *note: this is easiest if dough is nice and cold/firm. If needed, chill again before moving onto the next step.
  6. Remove all of the pumpkins from the fridge, and arrange whole pumpkins baking sheets 1" apart.
  7. Brush the edges with egg wash and top each with a popsicle stick. Add 1 Tbsp pumpkin pie filling and cover with a jack-o-lantern pumpkin.
  8. Crimp the edges with a fork and brush with egg wash.
  9. Bake on the middle rack for 20-25 minutes or until golden brown. Serve at room temperature.
Notes
  1. Note: The original recipe says to bake for 15-20 minutes. My pies needed to bake for about 25 minutes to brown properly.
freutcake http://www.freutcake.com/

Black Licorice Widow Martini

2014 October 17

Happy Friday friends! This week has been wickedly busy for me between work and my sister’s upcoming wedding in December but I’ve been trying my hardest to get in some book club reading time in at night. Have you been reading The Silent Wife?

Black Licorice Widow Martini Black Licorice Widow Martini

So far, it’s not as creepy as just down right sad and twisted. What do you think? Later this month Amy and I will be hosting a discussion of the book so you have plenty of time to still grab it and read along!

Black Licorice Widow Martini 2 Black Licorice Widow Martini

But whether you’re planning to host your own book club this month to discuss The Silent Wife, or you simply need the perfect Halloween cocktail, these Black Licorice Widow Martinis are just the drink to try!

Black Licorice Widow Martini 3 Black Licorice Widow Martini

Blueberry pomegranate juice shaken with black vodka and Jägermeister then garnished with black widow “legs” is utterly to-die for! You don’t need to be a murderous vengeful wife to enjoy sipping on this drink. For your pregnant girlfriends at the party, make a virgin round with blueberry pomegranate juice and sparkling water…just don’t forget those widow legs! Cheers!

Black Licorice Widow Martini 1 Black Licorice Widow Martini

photos by Leah Bergman / Recipe via Candy Cocktails: Fun and Flirty Drinks with a Sugar-Kissed Twist

Black Licorice Widow Martini Recipe Card Black Licorice Widow Martini
Black Licorice Widow Martini
Black Licorice Widow Martini Recipe Card Black Licorice Widow Martini
Yields 1
Write a review
Print
Ingredients
  1. 2 ounces black vodka
  2. 1 ounce Jägermeister
  3. 1 ounce blueberry pomegranate juice
  4. black licorice rope for garnish
Instructions
  1. Shake the ingredients with ice in a cocktail shaker and strain the mixture into a martini glass.
  2. Garnish with 4 black licorice rope pieces cut into 3-4 inch long "legs" on each side.
Adapted from Candy Cocktails
Adapted from Candy Cocktails
freutcake http://www.freutcake.com/

Pumpkin Spice Latte Waffles

2014 October 14

By a show of hands, who feels extra nesty once fall hits? I certainly do! That means lazy days bumming around our house in Brooklyn—chunky sweaters, cozy socks and lots of coffee breaks.

Admittedly, I’m not a Starbucks girl. But I do get psyched about making new Pumpkin Spice Latte creations each year (like this swanky cheesecake and this copycat recipe). This fall, I’m taking the sweet-spiced flavor combo to a whole new place..waffle town! That’s right.

Pumpkin Spice Latte Waffles Pumpkin Spice Latte Waffles

With only five ingredients, you can whip up these warm, fluffy waffles in no time. They’re perfect for at-home brunching because they’re incredible easy to make (read: you don’t have to be totally awake to totally ace ‘em!) and chances are you already have most of these ingredients in your pantry.

While I don’t often make recipes for a mix, pancake-waffle mix is a lazy-girl staple I always have in my cupboard. You never know! What if you’re hungover and the only cure is a pancake? What if the girls are craving late-night waffle sundaes during movie-night? You get my point!

Pumpkin Spice Latte Waffles Steps Pumpkin Spice Latte Waffles

We actually conducted a huge “Pancake Mix Taste Test” at my job this past year. The winner: Hungry Jack Buttermilk Mix. Those babies come out super buttery, which obviously tastes amazing. The grocery store in our building only had Aunt Jemima’s so that’s what I went with this morning. During out test, we found that this mix yielded the sweetest pancakes/waffles—that’s AMAZING when it comes to these #PSL waffles, you want them to be sweet.

Speaking of which, most pumpkin recipes you see here on Freutcake—like Leah’s incredible pumpkin cookies—call for plain pure pumpkin. For these waffles, I went for canned pumpkin pie mix, instead. It already has the sugar and spices mixed in, saving you the trouble of buying/measuring/adding them yourself. Score, girl!

Pumpkin Spice Latte Waffles 4 Pumpkin Spice Latte Waffles

photos by Erin Phraner

If you’re willing to splurge on a few extra ingredients, soft butter and good-quality REAL maple syrup are a given for serving. I hope you try these waffles!

Pumpkin Spice Latte Recipe Card Pumpkin Spice Latte Waffles
5-Ingredient Pumpkin Spice Latte Waffles
Pumpkin Spice Latte Recipe Card Pumpkin Spice Latte Waffles
Serves 4
Write a review
Print
Ingredients
  1. 1 cup pancake-waffle mix
  2. 2 teaspoons instant espresso powder
  3. 3/4 cup pumpkin pie filling
  4. 1/3 cup maple syrup
  5. 1 large egg
Instructions
  1. Preheat the oven to 200˚F.
  2. Whisk the waffle mix and instant espresso powder until combined. Add the pumpkin pie filling, maple syrup and egg. Stir with a spatula until just combined—it’s okay if the batter’s a little lumpy!
  3. Preheat a waffle iron and spray with nonstick cooking spray. Add one-fourth of the batter and cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
freutcake http://www.freutcake.com/

Veuve Clicquot Polo Classic

2014 October 13

This past weekend Jason and I took in a little fresh air and a whole lot of champagne at the Veuve Clicquot Polo Classic held at Will Rogers State Historic Park.

Veuve Clicquot Polo Classic 1 Veuve Clicquot Polo Classic

 

Veuve Clicquot Polo Classic 2 Veuve Clicquot Polo Classic

It was my first polo match and I have to say, not a bad way to break into the spectator sport, considering Nacho Figueras was playing!

Veuve Clicquot Polo Classic 3 Veuve Clicquot Polo Classic

Shortly after arriving we headed to the tents for a bottle of ice-cold Veuve to sip as well watched the match. With champagne in hand we headed down to the lawn to grab a seat in the sun and wait for the match to begin. To be quite honest, I had no idea what to expect. As a little girl I rode English hunter/jumper and seeing the horses up close and personal was probably the most thrilling part of the entire day for me.

Veuve Clicquot Polo Classic 4 Veuve Clicquot Polo Classic

At half-time we walked out onto the field for the traditional stomping of the divots. Think…that scene in Pretty Woman, minus the obvious lady-of-the-night story line and the fact that this was a much rowdier crowd of spectators!

Veuve Clicquot Polo Classic 5 Veuve Clicquot Polo Classic

Blame it on the champagne, or (more likely) on the steep inclined hill we were sitting on, but I ditched my espadrilles along with most of the other women in the crowd, and frolicked in the grass like a regular show pony. Looking back, I realize this could have been monumentally disastrous considering the horses had just left the field! Oh, and how amazing are these two gentlemen and their mini-horse champagne decorations? (Yes, they brought those along.)

Veuve Clicquot Polo Classic 6 Veuve Clicquot Polo Classic

The horses were truly a thing of beauty. Athletes in their own right, trim and muscular, glossy and beautiful. Here’s a fun fact: Did you know that approximately 50 horses are used in one polo match? Amazing!

Veuve Clicquot Polo Classic 7 Veuve Clicquot Polo Classic 

Veuve Clicquot Polo Classic 8 Veuve Clicquot Polo Classic

In the end I got the chance to meet one of these beautiful polo horses up close and personal. Highlight of my day? Oh, I definitely think so. That being said, the champagne and polo weren’t bad either!

Veuve Clicquot Polo Classic 9 Veuve Clicquot Polo Classic

photos by Leah & Jason Bergman / See more pictures on Instagram

pixel Veuve Clicquot Polo Classic